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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.

And Per, nice pivot....

UWSaint wrote: ↑Thu Nov 07, 2019 2:26 pm And Per, nice pivot....

Well, I 've been working with MS Excel on a more or less daily basis since 1993....

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.

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.

Topper wrote: ↑Fri Nov 08, 2019 12:56 pmpheasant is a person favourite.

Hes probably is one of Per's 11000 expert climate scientists

The Brown Wizard wrote: ↑Fri Nov 08, 2019 1:02 pm

Topper wrote: ↑Fri Nov 08, 2019 12:56 pmpheasant is a person favourite.

Hes probably is one of Per's 11000 expert climate scientists

smoked and baked

Topper wrote: ↑Fri Nov 08, 2019 1:06 pm

The Brown Wizard wrote: ↑Fri Nov 08, 2019 1:02 pm

Topper wrote: ↑Fri Nov 08, 2019 12:56 pmpheasant is a person favourite.

Hes probably is one of Per's 11000 expert climate scientists

smoked and baked

Extra carbon on that breast

The Brown Wizard wrote: ↑Fri Nov 08, 2019 1:57 pm

Topper wrote: ↑Fri Nov 08, 2019 1:06 pm

The Brown Wizard wrote: ↑Fri Nov 08, 2019 1:02 pm

Topper wrote: ↑Fri Nov 08, 2019 12:56 pmpheasant is a person favourite.

Hes probably is one of Per's 11000 expert climate scientists

smoked and baked

Extra carbon on that breast

Fagiani carbonara.....

quote="Chef Boi RD" post_id=364839 time=1576380865 user_id=35]

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.

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

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.

If you guys can cook, why did you get married?

I nuke Hungry Man dinners when the wife is away.

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