Iron Chef WAYCT - What Are You Cooking Today

[Chap]

Temple Dahl with stuffed Naan

[Steffen]

Looks amazing @Chap  , enjoy !

[Chap]

Looks amazing @Chap  , enjoy !

Thanks @Steffen I really enjoyed it... after 4 days hospital meals

[jordanscollected]

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.

[Giles]

Mmmmmmmm

[neph93]

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

[Chap]

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

lower intestine sausages

my upper intestines feel a bit queasy

[Giles]

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.

[neph93]

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.

[jordanscollected]

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

[Seul]

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!..

[Seul]

Added some cinnamon so the whole place smells good 

[Giles]

I traded some flour with @Chap  for some Austrian goodies.

I think I won 

[Chap]

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

[Giles]

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....