Iron Chef WAYCT - What Are You Cooking Today
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@Giles Sounds excellent.
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Scrubbed the Weber clean this morning, and spatchcocked a chicken (with Tubby Tom’s King Cajun rub) this afternoon, for the first bbq of the year.
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Got the Go Anywhere out for a quick spin this evening - nothing fancy, just road testing.
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T-bones and corn. Corn was soaked in water for a few hours.
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That looks delicious @Sage954
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@motojobobo the smoke flavor from an open fire makes everything taste better and gives me a lot of room for error in the cooking process. It’s also a lot of fun.
Cheers -
Porter house steaks and fries. Seared at 705 degrees
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@Chap
your cooking always looks fantastic mate
you should start a second career as chef de cuisine! -
@Daniel-San said in Iron Chef WAYCT - What Are You Cooking Today:
@Chap
your cooking always looks fantastic mate
you should start a second career as chef de cuisine!Thanks buddy but it's just for fun. Didn't have much time and energy for cooking lately and really enjoyed doing this today.
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@Chap It looks great..
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@chap that’s awesome. Love the boiled kitchen towel.
My wife’s favorite dish is raw vegan lasagna and I make for her bday every year. Slices of zucchini get layered with pesto, sun dried tomato sauce and cashew cheese flavored with nutritional yeast. It is incredibly flavorful for a raw vegan meal.
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@jordanscollected thx Jeff the Lasagne looks fantastic, sounds like a perfect dish for a hot summer day... lots of olive oil? Do you marinate it for a certain time or is it served immediately after preparation?
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@Chap There is olive oil in the pesto and the tomato sauce, but the Cashew cheese has enough fat. Refrigerating for a few hours to marinate and let the flavors develop is preferred, and once that's achieved, letting the dish come close to room temp provides the best eating experience.