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Author Topic: Iron Chef WAYCT - What Are You Cooking Today  (Read 226477 times)

Offline Seul

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Re: Iron Chef WAYCT - What Are You Cooking Today
« Reply #2415 on: November 12, 2019, 09:27:02 am »
Leftovers = cold tuna + spicy olives 'za for breakfast...


Offline Joe

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Re: Iron Chef WAYCT - What Are You Cooking Today
« Reply #2416 on: November 12, 2019, 01:44:48 pm »
@Seul That looks epic...
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Offline Giles

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Re: Iron Chef WAYCT - What Are You Cooking Today
« Reply #2417 on: November 14, 2019, 06:38:55 pm »
Aloo Keema Chop, Black Dhal etc....

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"OK face up to it - you're useless but generally pretty honest and straightforward . . . it's a rare combination of qualities that I have come to admire in you" - Geo 2011

Online neph93

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Re: Iron Chef WAYCT - What Are You Cooking Today
« Reply #2418 on: November 14, 2019, 09:20:57 pm »
Oof... i could do with a bit of that.

Online neph93

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Iron Chef WAYCT - What Are You Cooking Today
« Reply #2419 on: November 16, 2019, 06:37:11 pm »
Off out for lutefisk tonight with Hot Ingrid. Apart from the craziness of eating dried cod that has been preserved in caustic soda (strictly speaking lye), and paying about £70 per kilo for it, it is also socially approved to pair the dish with hard liquor. I’m excited. Pics to follow.
« Last Edit: November 16, 2019, 06:40:53 pm by neph93 »

Offline Seul

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Re: Iron Chef WAYCT - What Are You Cooking Today
« Reply #2420 on: November 16, 2019, 06:51:19 pm »
I was thinking of lutefisk earlier today at work... Something triggered me thinking about the KOTH episode with Bobby eating all of it...

Anyway... Is it also socially approved to just have the hard liquor?..

Offline steelworker

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Re: Iron Chef WAYCT - What Are You Cooking Today
« Reply #2421 on: November 17, 2019, 07:11:35 am »
I was thinking of lutefisk earlier today at work... Something triggered me thinking about the KOTH episode with Bobby eating all of it...

Anyway... Is it also socially approved to just have the hard liquor?..
This is a right thinking man. Tried lutefisk-once. The best I can say is it must be an acquired-taste. :-X
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Online neph93

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Re: Iron Chef WAYCT - What Are You Cooking Today
« Reply #2422 on: November 18, 2019, 08:41:46 am »
Lutefisk photo fail! The restaurant was «flatteringly lit» (to the lutefisk at least), and photographing my food is crap enough without using the flash as well. So no pictures of stinky jellied poison-fish, sorry.

Here’s a tasty bit of dal from yesterday instead:


Offline mclaincausey

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Re: Iron Chef WAYCT - What Are You Cooking Today
« Reply #2423 on: November 18, 2019, 05:28:42 pm »
Lutefisk... Still scarred from the smell of the stuff from my days in Minnesota.

I think the one time I saw Andrew Zimmern have a less-than-sanguine reaction to a food on Bizarre Foods was when he choked down some Lutefisk in his home state of Minnesota... IIRC his reaction to fermented shark (another dish we can thank to Vikings for, this one going in the opposite extreme from the preservation of lutefisk to letting a shark carcass rot for weeks in a shack) was less aghast, and he noted that that tasted like ammonia.
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Online neph93

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Re: Iron Chef WAYCT - What Are You Cooking Today
« Reply #2424 on: November 18, 2019, 06:44:32 pm »
Lutefisk... Still scarred from the smell of the stuff from my days in Minnesota.



It does smell rough while steaming, no doubt. Taste and consistency is “different” but I really do enjoy it. I ate over half a kilo of it on Saturday

There are many things worse than lutefisk eaten in Norway, not least raknafisk, which is similar to the fermented shark but with salmon or trout. That is truly foul and no amount of mustard on it is going to alter that.

Gammelsaltetsei (old salted Sei) is pretty rum. You essentially leave the whole fish, guts and all in a load of salt, for a few months, letting the sterilising properties of the salt leach all the crap out. The result is ugly and smelly but surprisingly good to eat. Honestly.

Offline mclaincausey

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Re: Iron Chef WAYCT - What Are You Cooking Today
« Reply #2425 on: November 18, 2019, 08:59:27 pm »
*gag* I'll take your word for it! I won't pretend there aren't limits to my culinary open-mindedness  :D

For today's lunch, I'm making laab lettuce boats by filling lettuce with pickled daikon and carrot, red bell pepper, and some cilantro (would include holy basil if I had it) with peanut sauce and a Szechuan pepper paste, topped with my wife's chicken laab. This is a very simple, refreshing, and delicious dish, and not worlds away from how I picture Laotian and Isan people eating the dish.

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Offline mclaincausey

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Re: Iron Chef WAYCT - What Are You Cooking Today
« Reply #2426 on: November 20, 2019, 02:32:58 am »
Our lil cutlery corner
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Offline twin

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Re: Iron Chef WAYCT - What Are You Cooking Today
« Reply #2427 on: November 22, 2019, 09:08:26 pm »
It's Apple Butter today.
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Big pots.
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Online neph93

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Re: Iron Chef WAYCT - What Are You Cooking Today
« Reply #2428 on: November 23, 2019, 11:50:33 am »
I’d love to try some apple butter one day @twin.

I had time to make my favourite breakfast today. Cheese on toast with a fried egg, caramelised onions, and sriracha on top.... third cup of coffee and odd rubber duck for company.


Offline Giles

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Re: Iron Chef WAYCT - What Are You Cooking Today
« Reply #2429 on: December 01, 2019, 04:22:13 pm »
First attempts at Dosa's.  Pan a tad too hot, but boy was it tasty.....

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"OK face up to it - you're useless but generally pretty honest and straightforward . . . it's a rare combination of qualities that I have come to admire in you" - Geo 2011