Topper's Grilling Advice!

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UWSaint
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Re: Topper's Grilling Advice!

Post by UWSaint » Thu Nov 07, 2019 3:26 pm

Topper wrote:
Thu Nov 07, 2019 11:23 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....
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Per
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Re: Topper's Grilling Advice!

Post by Per » Fri Nov 08, 2019 4:53 am

UWSaint wrote:
Thu Nov 07, 2019 3:26 pm
And Per, nice pivot....
Well, I 've been working with MS Excel on a more or less daily basis since 1993.... :look:
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Puck
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Re: Topper's Grilling Advice!

Post by Puck » Fri Nov 08, 2019 12:25 pm

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.

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Puck
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Re: Topper's Grilling Advice!

Post by Puck » Fri Nov 08, 2019 12:25 pm

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.

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Topper
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Re: Topper's Grilling Advice!

Post by Topper » Fri Nov 08, 2019 1:56 pm

Puck wrote:
Fri Nov 08, 2019 12:25 pm
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 2:05 pm, edited 1 time in total.
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The Brown Wizard
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Re: Topper's Grilling Advice!

Post by The Brown Wizard » Fri Nov 08, 2019 2:02 pm

Topper wrote:
Fri Nov 08, 2019 1:56 pm
pheasant is a person favourite.
Hes probably is one of Per's 11000 expert climate scientists
Image
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Topper
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Re: Topper's Grilling Advice!

Post by Topper » Fri Nov 08, 2019 2:06 pm

The Brown Wizard wrote:
Fri Nov 08, 2019 2:02 pm
Topper wrote:
Fri Nov 08, 2019 1:56 pm
pheasant is a person favourite.
Hes probably is one of Per's 11000 expert climate scientists
Image
smoked and baked
Over the Internet, you can pretend to be anyone or anything.

I'm amazed that so many people choose to be complete twats.

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The Brown Wizard
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Re: Topper's Grilling Advice!

Post by The Brown Wizard » Fri Nov 08, 2019 2:57 pm

Topper wrote:
Fri Nov 08, 2019 2:06 pm
The Brown Wizard wrote:
Fri Nov 08, 2019 2:02 pm
Topper wrote:
Fri Nov 08, 2019 1:56 pm
pheasant is a person favourite.
Hes probably is one of Per's 11000 expert climate scientists
Image
smoked and baked
Extra carbon on that breast
Witchcraft... Oh, but it IS. A dark and terrible magic...

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Per
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Re: Topper's Grilling Advice!

Post by Per » Fri Nov 08, 2019 4:07 pm

The Brown Wizard wrote:
Fri Nov 08, 2019 2:57 pm
Topper wrote:
Fri Nov 08, 2019 2:06 pm
The Brown Wizard wrote:
Fri Nov 08, 2019 2:02 pm
Topper wrote:
Fri Nov 08, 2019 1:56 pm
pheasant is a person favourite.
Hes probably is one of Per's 11000 expert climate scientists
Image
smoked and baked
Extra carbon on that breast
Fagiani carbonara.....
Whatever you do, always give 100 %!
Except when donating blood.

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