Iron Chef WAYCT - What Are You Cooking Today

[goosehd]

Actually turned out better than I thought it would:

Thank you so much for the lesson.  Now time to work on technique. 

[Giles]

Looks pretty good, well done.  I think you have large holes in the middle because you did not leave enough time for bulk fermentation. I leave mine until it's given up increasing in volume (hence the marker pen marks on the side of my fermentation bowl)….

[goosehd]

I was curious about why that happened.  I felt my yeast was slow to act yesterday and I was trying to stick to the 30:30:60 times instead of going by size and feel.

It’s tastes good but just a little dense.

[Alex]

Out the brine, and getting to room temp

Stuffed with a sausagemeat stuffing I forgot to photograph

I have got a litre of turkey stock and some herbs and veg in the pan under it, going to wrap in foil and steam to start then uncover and pump the heat to try and brown the skin

[Jett129]

May the Force be with you! Good luck.

[goosehd]

Laura made a pot roast:

[ROman]

My typical Thanksgiving, starts with Butternut Squash soup.   Dining room table, not shown kitchen table.    Mashed potatoes and Brussel sprouts.  Sausage Dressing / stuffing /  filling. it wasn't in the bird.    Spoon bread / corn casserole.    Turkey      Cucumber salad    Williamsburg salad.    Not pictured was all the drinks and Pumpkin Pie.

[ROman]

I say this every year, that you put in about 2 days of prepping / cooking for this meal, and your finished eating it in about 45 minutes, maybe less excluding the desert. But it still is my favorite holiday.

[endo]

that looks very good @ROman happy Thanksgiving

[Alex]

Turkey was good, would definitely do the method I used this year again

[neph93]

I loved looking at all this. Regardless of the historical issues, a winter feast is never wrong and the food always makes my mouth water.

[Jett129]

 

 

[mclaincausey]

Success!

Prime rib, savory bread pudding, green bean casserole. Have plenty of good for leftover steak sandwiches with caramelized onions, horseradish pink peppercorn sauce, au jus.

[Jett129]

Damn,Does that look good/delicious etc.

[Sage954]

That does look great.

[Giles]

Personal preference….. would look so much better on a white plate.....

[mclaincausey]

Oh this was just the wife and me, no need for the fancy china

[Jett129]

Doing my turkey 2 days late. Started out in a wet brine for 24hours with just kosher salt and sugar. My son made a spice rub to coat the turkey,and the same rub will be used later on to make a compound butter,which will be used to coat the turkey before it’s wrapped. Hope to wrap at about 135 degrees. Started off at 44 degrees. Big chunk of Apple wood for the smoke and,as always bourbon in the drip pan. 

[neph93]

Apologies to any Indians and/or Italians who may see this.

Made Bombay Potatoes this evening (pretty traditional method), but had a load of focaccia dough in the fridge that needed using, so I melted some ghee and brushed it with that instead of olive oil, than used garlic powder and cumin seeds on it. Focaccina’an?

It was super tasty with the sauce on the potatoes.

[Jett129]

Ready to come off the cooker,and the compound butter being applied.