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Author Topic: Iron Chef WAYCT - What Are You Cooking Today  (Read 322597 times)

Offline Chap

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Re: Iron Chef WAYCT - What Are You Cooking Today
« Reply #2790 on: October 15, 2020, 08:28:57 pm »
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Temple Dahl with stuffed Naan
God has blessed you richly, so get down on your knees and thank him. Don’t forget the less fortunate or God will personally kick your ass. I’d love to do it for him, but I can’t be everywhere. Willie Nelson

Offline Steffen

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Re: Iron Chef WAYCT - What Are You Cooking Today
« Reply #2791 on: October 15, 2020, 09:01:00 pm »
Looks amazing @Chap  , enjoy !

Offline Chap

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Re: Iron Chef WAYCT - What Are You Cooking Today
« Reply #2792 on: October 15, 2020, 09:06:42 pm »
Looks amazing @Chap  , enjoy !

Thanks @Steffen I really enjoyed it... after 4 days hospital meals ::) ;)
God has blessed you richly, so get down on your knees and thank him. Don’t forget the less fortunate or God will personally kick your ass. I’d love to do it for him, but I can’t be everywhere. Willie Nelson

Online jordanscollected

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Re: Iron Chef WAYCT - What Are You Cooking Today
« Reply #2793 on: October 21, 2020, 02:03:27 am »
A little fusion tonight. I bought Heritage Andouille (originally French but known as originating In Louisiana) from Kramarczuk’s (a Ukrainian deli in Minneapolis) and made Andouille fried rice. Garnished with pickled onions.

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Online Giles

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Re: Iron Chef WAYCT - What Are You Cooking Today
« Reply #2794 on: October 21, 2020, 07:37:41 am »
Mmmmmmmm
"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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Iron Chef WAYCT - What Are You Cooking Today
« Reply #2795 on: October 21, 2020, 11:04:19 am »
French Andouille/Andouillette is a different kettle of fish (or more precisely a different bag of guts). https://en.m.wikipedia.org/wiki/Andouillette

I once ate one at a fantastic restaurant in Paris that specialised in food from Alsace. Upon ordering the A.A.A.A.A. Andouillette, the waiter pursed his lips, and asked me if I was sure. I soon understood why as to the uninitiated the open sausage is quite an assault on the eyes and nose. I pride myself on trying most things and being able to see the enjoyment in foods others would consider inedible, but that was a trial. It all went down in the end, and I honestly enjoyed it, but it was challenging to say the least.

I would mention that when I took Hot Ingrid there many years later, I went with the oysters instead
« Last Edit: October 21, 2020, 11:06:26 am by neph93 »

Offline Chap

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Re: Iron Chef WAYCT - What Are You Cooking Today
« Reply #2796 on: October 21, 2020, 11:10:17 am »
French Andouille/Andouillette is a different kettle of fish (or more precisely a different bag of guts). https://en.m.wikipedia.org/wiki/Andouillette

I once ate one at a fantastic restaurant in Paris that specialised in food from Alsace. Upon ordering the A.A.A.A.A. Andouillette, the waiter pursed his lips, and asked me if I was sure. I soon understood why as to the uninitiated the open sausage is quite an assault on the eyes and nose. I pride myself on trying most things and being able to see the enjoyment in foods others would consider inedible, but that was a trial. It all went down in the end, and I honestly enjoyed it, but it was challenging to say the least.

I would mention that when I took Hot Ingrid there many years later, I went with the oysters instead

 ??? since having read
Quote
lower intestine sausages
my upper intestines feel a bit queasy
God has blessed you richly, so get down on your knees and thank him. Don’t forget the less fortunate or God will personally kick your ass. I’d love to do it for him, but I can’t be everywhere. Willie Nelson

Online Giles

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Re: Iron Chef WAYCT - What Are You Cooking Today
« Reply #2797 on: October 21, 2020, 11:11:48 am »
Reminds me of a time I was in Mexico, killing time waiting for a mate to arrive for a weeks fishing.  I found a hole in the wall "cafe" and sat at a shitty table on a shitty plastic chair on a shitty sidewalk.  There was no menu, so I pointed at what the labourers on the table next to me were eating, and put my thumbs up.  The waiter raised his eyebrows.  A few minutes later it arrived and the guys on the next table started giving me furtive glances between bouts of sniggering and whispering.  I have no idea what was in it, the only thing I could positively ID was tripe.  It tasted absolutely effing disgusting, and every mouthful was gut-wrenchingly awful.  But there was no way I was going to be "that gringo" so I polished it off.

I may have learnt a lesson that day.
"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 #2798 on: October 21, 2020, 11:13:16 am »
The thing that made it really tricky was the tripe. Firstly it looks awful, secondly it has a fairly gross texture, a bit like overcooked squid. Overcooked squid is bad enough, but when it is actually pigs brains and not squid, it is much, much worse.

Online jordanscollected

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Re: Iron Chef WAYCT - What Are You Cooking Today
« Reply #2799 on: October 21, 2020, 02:38:32 pm »
Thanks for the link. I'll stick the Cajun Andouille

"stronger in scent when the colon is used."

French Andouille/Andouillette is a different kettle of fish (or more precisely a different bag of guts). https://en.m.wikipedia.org/wiki/Andouillette

I once ate one at a fantastic restaurant in Paris that specialised in food from Alsace. Upon ordering the A.A.A.A.A. Andouillette, the waiter pursed his lips, and asked me if I was sure. I soon understood why as to the uninitiated the open sausage is quite an assault on the eyes and nose. I pride myself on trying most things and being able to see the enjoyment in foods others would consider inedible, but that was a trial. It all went down in the end, and I honestly enjoyed it, but it was challenging to say the least.

I would mention that when I took Hot Ingrid there many years later, I went with the oysters instead
I do what my wife asks, while wearing Iron Heart

Offline Seul

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Re: Iron Chef WAYCT - What Are You Cooking Today
« Reply #2800 on: October 21, 2020, 03:18:37 pm »
Shoved this in the oven after adding a massive amount of gratin cheese...

sweet potatoe / pumpkin / onions / peppers / coliflower / Brussels sprouts

Having it with sausages, of course!..

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Offline Seul

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Re: Iron Chef WAYCT - What Are You Cooking Today
« Reply #2801 on: October 21, 2020, 03:50:55 pm »
Added some cinnamon so the whole place smells good  8)

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Online Giles

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Re: Iron Chef WAYCT - What Are You Cooking Today
« Reply #2802 on: October 23, 2020, 05:21:04 pm »
I traded some flour with @Chap  for some Austrian goodies.

I think I won  ;)

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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

Offline Chap

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Re: Iron Chef WAYCT - What Are You Cooking Today
« Reply #2803 on: October 23, 2020, 06:17:30 pm »
I traded some flour with @Chap  for some Austrian goodies.

I think I won  ;)



Styrian scarlet runner beans are an essential part of Styrian cuisine. You can use the beans in a stew, a salad or for tacos... and lots of indian dishes, of course
God has blessed you richly, so get down on your knees and thank him. Don’t forget the less fortunate or God will personally kick your ass. I’d love to do it for him, but I can’t be everywhere. Willie Nelson

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Re: Iron Chef WAYCT - What Are You Cooking Today
« Reply #2804 on: October 23, 2020, 06:20:37 pm »
Tomorrow night we have (4 other, making it 6 in total, because that is all we are allowed  :)) people around for dinner.  Wanted it to be simple, no aggro when they are here, fodder.  So I am doing Lasagne, made the meat sauce this afternoon....

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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