Topper's Grilling Advice!

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Re: Topper's Grilling Advice!

Post by rats19 » Wed Dec 16, 2015 12:58 pm

What....no oatmeal :wink:
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Re: Topper's Grilling Advice!

Post by Topper » Wed Dec 16, 2015 1:36 pm

I used some in the shepherd's pie I made the other night. Used oatmeal to fatten up the shepherd for slaughter.
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Re: Topper's Grilling Advice!

Post by Puck » Thu Dec 17, 2015 12:15 pm

Topper wrote:Get pan hot, get oil hot, add dry food.........always, with few exceptions (mushrooms and fish).
This is interesting, do you mind elaborating on the exceptions?

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Re: Topper's Grilling Advice!

Post by Topper » Thu Dec 17, 2015 1:38 pm

'shrooms - screaming hot dry pan, add the 'shrooms, toss with salt, lots of salt for 'shrooms. This lets the 'shrooms shed their water and concentrate their flavour. When they start to brown, turn down the heat and add oil.

"shrooms were weird at school, we were taught never to wash them, only brush them off, because they'll absorb water. They we're taught to dehydrate them in a hot pan for flavour............Some asshole pointed out to an instructor one day that if we're going to dehydrate them in a hot pan, what does it matter if they absorb a bit more water...... :look:

For fish and steaks I prefer drying them on paper towel and then seasoning the fish/meat them a skiff of oil on the fish/meat then into the pan.
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Re: Topper's Grilling Advice!

Post by Rumsfeld » Thu Dec 17, 2015 2:39 pm

Topper, you got any ideas for awesome hot wings in the oven?
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Re: Topper's Grilling Advice!

Post by Topper » Thu Dec 17, 2015 3:31 pm

In a bowl, garlic powder, onion powder, cumin, panco, corn meal, thyme, rosemary, salt pepper. Toss the wings in that to coat and put them on a rack over a sheet pan, cook at 375F till done.

Stove top in a small pot, ginger threads, sliced garlic, your favourite hot sauce and or chilli flakes, rice wine vinegar, mirin, soy sauce. Probably 70% of whats in the pot is rice wine vinegar and mirin. Cook over medium heat to reduce to a syrup. Taste and adjust the heat accordingly.

Put the cooked wings in a large bowl, toss with the syrup to coat and then back in the oven under the broiler until they just start to blacken.
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Re: Topper's Grilling Advice!

Post by Rumsfeld » Thu Dec 17, 2015 3:38 pm

Awesome, thanks man.
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Re: Topper's Grilling Advice!

Post by Reefer2 » Thu Dec 17, 2015 10:57 pm

when I win the lottery Friday ($60M) I am hiring you as my personal chief.

Thanks for the all recipes and advice, may try the hot wings this weekend and wash it down with some beer.

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Re: Topper's Grilling Advice!

Post by Rumsfeld » Thu Dec 17, 2015 11:51 pm

Reefer2 wrote:when I win the lottery Friday ($60M) I am hiring you as my personal chief.

Thanks for the all recipes and advice, may try the hot wings this weekend and wash it down with some beer.
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Re: Topper's Grilling Advice!

Post by SKYO » Fri Dec 18, 2015 1:55 am

:lol: :lol:
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Re: Topper's Grilling Advice!

Post by Topper » Fri Dec 18, 2015 10:25 am

Rumsfeld wrote:
Reefer2 wrote:when I win the lottery Friday ($60M) I am hiring you as my personal chief.

Thanks for the all recipes and advice, may try the hot wings this weekend and wash it down with some beer.
Skyo is already his personal chief.
If it wasn't for us Scots, Skyo wouldn't even be eating bannock.
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Re: Topper's Grilling Advice!

Post by Puck » Fri Dec 18, 2015 12:09 pm

Topper wrote:'shrooms - screaming hot dry pan, add the 'shrooms, toss with salt, lots of salt for 'shrooms. This lets the 'shrooms shed their water and concentrate their flavour. When they start to brown, turn down the heat and add oil.

"shrooms were weird at school, we were taught never to wash them, only brush them off, because they'll absorb water. They we're taught to dehydrate them in a hot pan for flavour............Some asshole pointed out to an instructor one day that if we're going to dehydrate them in a hot pan, what does it matter if they absorb a bit more water...... :look:
Thanks, Top. About the absorption, I seem to recall some chef weighing some mushrooms, washing them, then weighing them again to see how much water was really absorbed. The answer was that it was negligible, at least for your standard (button, crimini) mushroom, anyway. I suspect oyster and chanterelles could be much worse.

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Re: Topper's Grilling Advice!

Post by Topper » Fri Dec 18, 2015 2:37 pm

Puck wrote:
Topper wrote:'shrooms - screaming hot dry pan, add the 'shrooms, toss with salt, lots of salt for 'shrooms. This lets the 'shrooms shed their water and concentrate their flavour. When they start to brown, turn down the heat and add oil.

"shrooms were weird at school, we were taught never to wash them, only brush them off, because they'll absorb water. They we're taught to dehydrate them in a hot pan for flavour............Some asshole pointed out to an instructor one day that if we're going to dehydrate them in a hot pan, what does it matter if they absorb a bit more water...... :look:
Thanks, Top. About the absorption, I seem to recall some chef weighing some mushrooms, washing them, then weighing them again to see how much water was really absorbed. The answer was that it was negligible, at least for your standard (button, crimini) mushroom, anyway. I suspect oyster and chanterelles could be much worse.
.......and then you cook them at high heat to dehydrate them. I don't understand why washing is supposedly bad. Though chanterelles and similar are likely to delicate to take much handling.
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Re: Topper's Grilling Advice!

Post by SKYO » Fri Dec 18, 2015 3:34 pm

Topper wrote:
Rumsfeld wrote:
Reefer2 wrote:when I win the lottery Friday ($60M) I am hiring you as my personal chief.

Thanks for the all recipes and advice, may try the hot wings this weekend and wash it down with some beer.
Skyo is already his personal chief.
If it wasn't for us Scots, Skyo wouldn't even be eating bannock.
Well played, ever try the famous indian taco's?

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So awesome.
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Re: Topper's Grilling Advice!

Post by 5thhorseman » Sat Dec 19, 2015 1:05 pm

Hey Tops, any recommendation for a whetstone? I did some window shopping and it looks like it'll cost me around $60-80 for a two-sided stone plus another $40 for a truing stone. I was hoping for something a bit more cheap and cheerful but found the whetsone in my garage that I use for my chisels isn't gonna cut it.

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