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The primary goal of this site is to provide mature, meaningful discussion about the Vancouver Canucks. However, we all need a break some time so this forum is basically for anything off-topic, off the wall, or to just get something off your chest! This forum is named after poster Creeper, who passed away in July of 2011 and was a long time member of the Canucks message board community.
Topper wrote: ↑Thu Nov 07, 2019 10:23 am
Tomato sauce is a completely wrong sauce for the shape of spaghetti. It is for a short stout pasta. Pasta shapes are designed around matching sauces.
Now that's a relevant objection to spaghetti and meatballs.
Per/UW:
I agree with you both to a point. Any chef with good skills and experience from a quality kitchen should be able to do a good job with any cuisine. You may, however, want some someone with traditional experience to be head chef or manager. That restaurant in Camden could easily have a Mexican cook as part of the back of the house crew.
Puck wrote: ↑Fri Nov 08, 2019 11:25 am
Piedmont eh, Topper? Nice.
What's your go-to dish to serve with Barolo? ... other than Osso Buco - I haven't seen a lot of veal shank around lately.
Try other shank meat. At the restaurant, the chef always had a variation of osso buco on the menu and it changed over time from veal, lamb, venison, bison...
I once heard a conversation speculating on using ostrich neck osso bucco.
He had a steak on the menu (for Americans LOL) that was tenderloin (flavourless) served on oxtail and lentils. You could also go with a game bird, pheasant is a personal favourite.
Last edited by Topper on Fri Nov 08, 2019 1:05 pm, edited 1 time in total.
Over the Internet, you can pretend to be anyone or anything.
I'm amazed that so many people choose to be complete twats.
Topper wrote: ↑Sat Dec 14, 2019 7:27 pm
Mother fucking baby back ribs, cane sugar rice.
I slow cooked baby back ribs in tomato sauce last week. I went ballistic on the ribs after. The sauce stains on the white under shirt that night was top notch!
[/quote]
Hate ribs or wings dripping in sauce.
Dry rub, wrapped tight on foil, 2 hrs at 375, cut open the foil and lightly char under the broiler.
Over the Internet, you can pretend to be anyone or anything.
I'm amazed that so many people choose to be complete twats.
Slow cooked Ribs dripping in tomato sauce is top shelf.
Chef made Chana Marsala last night and a Beet and Daikon salad. Holy shit balls was it good.
Beet and Daikon salad
3 medium beets chopped small
4 oz Daikon chopped small
1 tomato chopped small
1/2 cup cilantro fine diced
Juice of half a lemon
Teaspoon of salt
“Tyler Myers is my guy... I was taking to Scotty Bowman last night and he was bringing up his name, and saying he’s a big guy and big guy need big minutes to play, he is playing great for ya… and I agree with him… He’s been exceptional” - Bruce Boudreau
Hey Tops, when do you do a dry rub vs braising with a little bit of beer or wine?
My go to is a braise by spicing (salt, pepper, rosemary, thyme), searing on the q, covering in a dish with a 1/2 cup of liquid, oven @ 300 for 90, then 250 for another 90 or until easily coming off the bone. Could broil but have never bothered. No sauce.
I got a fairly sizable piece of goat neck and was wondering if you'd dry rub that. Or does it need to be more fatty?
Ribs are unreal using the 3-2-1 method. Best i ever had.
Low and slow...
Place ribs bone-side down in charcoal bbq at 225 F and cook for three hours. Remove ribs and wrap tightly in aluminum foil to form an airtight seal. Return to the Q bone-side up and smoke for two hours. Unwrap the ribs and return to the Q bone-side down for one more hour
You mop with whatever sauce you want before the last hour and crank the heat up to about 350 F to set the sauce.
Strangelove wrote: ↑Mon Dec 16, 2019 6:06 pm
If you guys can cook, why did you get married?
I nuke Hungry Man dinners when the wife is away.
Chef only cooks on weekends, weekdays it’s a shit show
“Tyler Myers is my guy... I was taking to Scotty Bowman last night and he was bringing up his name, and saying he’s a big guy and big guy need big minutes to play, he is playing great for ya… and I agree with him… He’s been exceptional” - Bruce Boudreau