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The Brown Wizard wrote: ↑Wed Jul 01, 2020 7:53 am Heres one you probably are all familiar with but if not...enjoy. This doesnt get any easier and it is real good. Goes well with a night on the piss

Lazy Wisconsin style Beer Brats

I use Johnsonville Original Bratwurst. I'm sure there is better but these ones are consistent, readily available and good.

2 pkgs Johnsonville Brats
2 medium sized onions cut into strips lengthwise
2 bottles of beer
1/4 pkg butter
1 bag of good quality Sausage buns
1 foil 9x12 lasagna style high sided tray thing.

Use a charcoal grill for fucks sake. Propane is for fags

Chef Boi RD wrote: ↑Wed Oct 07, 2020 4:36 pm
Topper you ever make fresh pasta noodles from scratch?

Topper wrote: ↑Thu Oct 08, 2020 8:01 am

Chef Boi RD wrote: ↑Wed Oct 07, 2020 4:36 pm
Topper you ever make fresh pasta noodles from scratch?

Easy, 1c flour, 1 egg, mix with your hand in a bowl until it comes together, (may need a few drops of water) wrap in plastic wrap and refrigerate for 1/2 hour. Pull off egg size pieces to roll out.

Roll on widest setting, fold in half roll again, repeat until dough gets enough elasticity that an air bubble gets trapped and farts through the roller. Then drop two settings and roll, dropping two settings each roll.

If the dough is sticky, dust with flour. Once rolled and cut dust with flour and toss into a loose pile.

Cooking only takes a few minutes in boiling water. Texture is much softer than dried pasta.

Try finely chopped thyme and lemon zest in the dough or for something dramatic, squid ink.

In the restaurant I made pansotti (round ravioli), crab and tomato with duck stock as a sauce, beef short rib with red wine reduced to a paste and walnut presto, cod and cauliflower with oregano cream

Topper wrote: ↑Thu Oct 08, 2020 2:22 pm In the restaurant we used 50/50 all purpose/semolina

Use egg and only enough water to get it to come together in a ball. Don't over work it.

Though at one point we couldn't figure out what the new sous chef had done on my day off.....finally realized he made 50/50 all purpose/corn meal.

As the chef noted to me one day "don't mind him, he's from Barcelona"

Topper wrote: ↑Thu Oct 08, 2020 2:34 pm Semolina and duram are the same thing. Adding AP will make a lighter dough and softer pasta.

I prefer using 100% all purpose to heighten the contrast between fresh and dried pasta

Topper wrote: ↑Thu Oct 08, 2020 8:01 am

In the restaurant I made pansotti (round ravioli), crab and tomato with duck stock as a sauce, beef short rib with red wine reduced to a paste and walnut presto, cod and cauliflower with oregano cream

Topper wrote: ↑Thu Oct 08, 2020 7:43 pm Three separate dishes, there was always a pansotti on the menu. When I started it was stuffed with dungeness and tomato compote and a reduced duck stock sauce with fresh chervil, next menu was beef short rib stuffed with red wine and walnut pesto, last menu I was there for was bacalau stuffed with oregano cream.

Reducing a bottle of red wine until it is the consistency of thick paste is pretty wild.

The Chef had a Michelin 2 star place in France before coming to Vancouver, a great guy and a phenomenal mentor. We made some damn amazing food. No fussy plates, no scalopini, solid food with balls of flavour.

Restaurant is no more, but while I was there it was always in the top 3 Italian restaurants in Vancouver and always at the top of the Wine Competition for it's cellar. Most expensive bottle in the cellar was $4,500.

One of the old man Bosa brothers used to come for lunch every Friday, I had to have a vegetarian pasta special on the lunch menu for him and he'd have that and $300-$500 bottle of wine. Marcello, of Commercial Drive pizza fame, was also a semi regular for lunch.

I remember one night was exceptionally slow, closing time was 10pm but we had only 2 tables all night. Just after 9, chef gives us the ok to start cleaning up. Ten to ten, kitchen is cleaned and we are just about to change out of our whites when a table of 5 comes in the door. They immediately ordered $2,500 worth of wine and the appy order hit the kitchen. Not one thing from the menu. We're cooking from scratch, most of our mise doesn't fit what they ordered but we have all the ingredients in the kitchen so we're good.One AM, desert orders come in and as they hit the pass, Chef tells us to do a bit of clean up and get changed to go. As I was leaving, chef is making cheese plates and cigar smoke is wafting in from the dining room. I'm guessing that table dropped over $7,000 that night, maybe closer to $10,000.