Iron Chef WAYCT - What Are You Cooking Today

[goosehd]

@Giles I make it every year

https://www.justapinch.com/recipes/snack/other-snack/tropical-cowboy-candy.html

Edit: With my preferred peppers…

[Giles]

Bloody good job you posted that....

Here's mine:

Luckily as I cut and paste it, I noticed I'd missed the ginger and garlic....

[Giles]

[Alex]

@Giles yes please

[Alex]

Neua yang nahm tok

[Giles]

@Alex said in Iron Chef WAYCT - What Are You Cooking Today:

@Giles yes please

Yes please what?

Make me some or give me a taste?

I will be making loads more...I want to perfect this cowboy.....

[Tago Mago]

@Giles do you ship to Germany?

[Alex]

Either or

[Giles]

@Tago-Mago said in Iron Chef WAYCT - What Are You Cooking Today:

@Giles do you ship to Germany?

Yes.....

[Giles]

I love making shit loads of mango chutney when I find mangos on special....Watch out pineapples

[flannel slut]

Never heard of “cowboy candy” but nodded enthusiastically to the ingredients used. Almost reminds me of a sweet and salty dipping sauce my in laws use w under ripe mangos, called Nam Pla Waan

[goosehd]

@Tago-Mago …be careful when Giles is playing with peppers. He and Alex are some of the few people I know who really like hot

[goosehd]

…and know how to balance it to make it taste good. There’s an art to that…

[Tago Mago]

@goosehd so who's who then?

[Giles]

More Cowboy on the go...

[seawolf]

@Giles Do you do the whole canning thing, or are you just keeping it in mason jars in the fridge?

[seawolf]

Grilled pork chop with romesco sauce (almonds, roasted red peppers, roasted tomatoes, and garlic), German potato salad, and Brussels sprouts.

[Giles]

@seawolf said in Iron Chef WAYCT - What Are You Cooking Today:

@Giles Do you do the whole canning thing, or are you just keeping it in mason jars in the fridge?

No I dont do the whole canning thing.

I sterilise the jars and keep them in a store cupboard, not even the fridge. If I dont think I will eat the stuff in a reasonable period, I seal the pickle/chutney/jam by pouring white candle wax onto the jars contents. But in all honesty, I have kept some stuff for years with no seal with no ill effects.

[Giles]

Paula and a group of her girl friends had started doing a sort of suppery club (though they refuse to call it that). Idea is, they pick a theme and then one or two of them cook for the rest. The next instalment is French themed and at our house. Guess who has been coerced into doing some/all of the cooking....

I've chosen to do Beef Bourguignon for the main. I have never done it before, so I am doing a test run today.

Not happy with the cut of beef I chose, will fix that easily. Also could not find pearl onions, so substituted shallots. They won't work because they break down, so need to fix that too.....

[Chap]

Boeuf Bourguignon is on our list quite regularly. Beef looks great maybe a tad smaller chunks and I roast it very dark at the beginning, are these fresh or canned mushrooms? Shallots or fresh onions are ok I never used pearl onions... some flour to get a good texture for the gravy? Tomato paste?