Iron Chef WAYCT - What Are You Cooking Today

[injunjack]

Some basic stuff; meaty Spagetti Bolognese
chop 1 onion

tosh in 700g minced beef

after the meat is brown, 2 cans/packs od crushed tomatoes, 1 with herbs and 1 with garlic and
add 1 grated carrot


at same time cook the spagetti, only Barilla No. 5 will do. Let sauce simmer and spice it up. It should be
done when spagetti is Al Dente.

serve, add grated cheese / parmesan (well it's cheese akso)

[madmonday]

u need some green veggies in the mix.  that carrot alone will not do, but that meal does look very good.

as a sidebar, these are my favorite injunjack posts.  yum

[injunjack]

Monday, what greenies you add to the sauce?

We had tomatoes sallad and pickles on side

[madmonday]

no i meant on the side. i have never heard of carrots in a meat sauce; i must try it.

only greenies in any sauce that i've done are parsley, scallions, oregano, chives, cilantro, bay leaves. . basil. . . now i'm hungry.

wonder if i can get the kids to make me a father's day breakfast a day early.

[injunjack]

adding carrot to the sauce is old way to do it. You don't have to use so much meat if you use carrot also. (I use it just as a side to meat, as you can see, 700g of minced meat is enough, but you can try 4-500g meat and 2-3 carrots)

[Geo]

Re carrot in sauce comment - a huge majority of meat sauces (classically) start off by finely dicing carrot, onion and celery and cooking the mix in butter or olive oil before adding the meat . . . these are the aromatics

The french term is mirepoix, in Italy it is sofritto

btw a great tip to bring out the flavour of beef in the sauce (or stew) is to add a piece or 2 of star anise, or some anchovies - it has a tremendous effect on the savoury flavours (umami)

[madmonday]

i see said the none cooking chief.

i must try some of these classic tips the next time i am forced to cook for myself.

[Giles]

Personally I almost always put some chopped belly pork into almost any meat sauce I make (fry it gently to get it to release it's oils), it is the fat that the aromatics adhere to that greatly intensifies the flavours

[mvb]

just filled my belly with some Wagyu, Angus and some other barbequed cows at

i forgot to take pics

[Geo]

@Giles:

Personally I almost always put some chopped belly pork into almost any meat sauce I make (fry it gently to get it to release it's oils), it is the fat that the aromatics adhere to that greatly intensifies the flavours

Nothing wrong with a little pork belly . . .

[Seul]

To sleep on…

[Seul]

This is a decent breakfast (banana is already devoured):

• sourdesem bread w/ nuts and raisins and cinnamon
• black tea

My kind of meal  ::)

[Finn666]

Salat with turkey and currysauce!

Mozarella and tomatoes with oil and vinegar

[Giles]

Smoked Coley.  The G method of removing the Pin Bones…..

[Jii]

Nice and subtle eh? 

[Jestre]

Made some tomato chutney with spicy ribeye steaks.  Observe:

Even Sasha loved it!

[Giles]

I think Sasha ate all the pies

[Giles]

One of Alex's faves, and he aint here.  Beef burgers made from chopped (not too finely) beef skirt, withe zero anything added.

[Geo]

i do like a bit of skirt . . .

[Seul]

I know, but I think I've sent you enough pics by now!..