Iron Chef WAYCT - What Are You Cooking Today

[Geo]

Ok peeps - a rare event for me . . . a brainwave!

How about we have an Iron Chef (Ryōri no Tetsujin) thread? There's been cooking pics scattered about the forum so post up pics of your culinary skills, throw in a recipe or two, some hints and tips - and we'll all be sizing up on the next IH purchase 

Sorry I came up with this after my dinner . . .

[Giles]

The best thing I ever got for the kitchen (apart from Mrs G - AKA, The Sous Chef) was a potato ricer, no better way of mashing spuds…............

http://www.amazon.co.uk/gp/product/B0001IWUTA?ie=UTF8&tag=potatoricer-21&linkCode=as2&camp=1634&creative=19450&creativeASIN=B0001IWUTA

[thewickett]

ricers are so money…

[Giles]

Gonna tuck into these with roast chicken, etc etc in a min.

Roast spuds with Rosemary, Bay Leaves and Red Chilli's. normally there would be a load of Garlic Cloves in there too, but run out:

[Geo]

Beautiful start to the thread Mr G

[Geo]

ok let's add ricers to the kitchen essentials list

tell you what I'll do - I will collect any pics and recipes, hint's, tips, that sort of thing from the forum and a some appropriate time publish an electronic IH Cookbook to those that might be interested - howzat?

[DougNg]

The best tool I have in the kitchen, hands down is my 8" Shun kitchen knife designed by Ken Onion

Pic in the Knife thread

Tonight I'm making mussels steamed in white wine and garlic for me and Steven, Jody's getting my spaghetti sauce made from scratch

Tomorrow is up in the air, most likely ribeyes with collard greens

Wed I'm making braised short ribs in a red wine reduction with root vegetables

Thurs I'm thinking Indian Butter Chicken with naan

Fri is always pizza night here, which makes me want to barf because I hate the pizza in Maryland. The only place you can and should get real pizza is NYC

[Geo]

some good stuff going on there Doug

get some pics and/or recipes in if you can

[DougNg]

Pics of food is easier for me than fit pix

I can take the pics myself

Mussels in white wine is easy: two cloves of garlic, minced. Brown them in a few tablespoons of oil. Pour an entire bottle of white wine into the large pan. Heat to a simmer, Toss two pounds of mussels (cleaned) into the pan. When they're all starting to open, turn off the heat, cover, and leave them alone. They'll be perfect by the time your pasta is ready

[DougNg]

Butter chicken has been replaced with roasted chicken with grilled artichokes at Steven's request…

My Cuisinart vertical rotisserie is hands down the second best kitchen purchase I've ever made

[nameness]

Holy crap, I was just watching something on Food Network yesterday where they had a rotisserie and was thinking that I wanted one.  You have the CVR-1000?  Should I click buy now on Amazon?  Prime and it'd be here by Friday…

[DougNg]

Yup, that's the one

I routinely use it for tenderloin roasts as well

Works good for a small leg of lamb

Basically, so long as it's not over 7lbs of meat, it'll work

I adore this kitchen gadget

[Beatle]

does this count ?

been slacking when it comes to cooking

[Geo]

bread, cheese, butter?

of course it counts - there really isn't anything better

[Seul]

@Geo:

bread, cheese, butter?

Basically what I live on - that and vegetables…

[Beatle]

okay, good ..back to the stove - ah - cutting board it is. I have some cooking to do

[Geo]

try a little bit of smoked chilli jelly on the cheese - deeelish!

[Beatle]

Geo, seriously, want to knock yourself out in my kitchen for a while ?

[Geo]

just say the word . . .

[nameness]

Oven fried (w/ butter) breaded pork cutlet and seasoned green beans.

The photo looks kind of sad, but it was good.