Topper's Grilling Advice!

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The Brown Wizard
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Re: Topper's Grilling Advice!

Post by The Brown Wizard »

Lump coal burns hotter, good for searing steaks and what-not. Royal oak classic is good basic lower and longer burning briquette, of the cheapies. Go to a specialty store and you can pay for exotic shit if u want.

I have apple chunks and maple chips i use to steer the flavour. Indirect everything including burgers with a sear at the end to set sauces.
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Re: Topper's Grilling Advice!

Post by Topper »

Damn. End of a fine run. John Bishop is a true gentleman and ran a terrific restaurant with an always top flight crew in the front of the house and a great team in the kitchen. One of the best run operations I ever visited.

https://www.cbc.ca/news/canada/british- ... -1.5484242
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Re: Topper's Grilling Advice!

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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

In the foil pan over direct heat- 2 beers, 2 onions, the butter, the brats

Simmer for 30 minutes

remove the brats from the beer bath and grill over direct heat for 5 minutes max turning frequently until they look good

place back into the beer bath and simmer over indirect heat for another 10 minutes.

Thats it.

Put them into decent buns, top with the onions and some good mustard. People will vacuum the whole shiteroo up guaranteed

You can leave the brats in the bath in the grill for easy an hour or more without drying out or losing anything. The beer/butter bath will reduce a bit to a glaze the longer they sit but thats still fucking delicious
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Meds
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Re: Topper's Grilling Advice!

Post by Meds »

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
I love how PC you are TBW. So refreshing in this day in age! :lol: :lol: :lol:
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Re: Topper's Grilling Advice!

Post by Chef Boi RD »

Topper you ever make fresh pasta noodles from scratch?
DOYLE WOULD’VE RATHER HAD KEVIN HAYES AT 7 YEARS 7 MILLION PER INSTEAD OF J.T. MILLER FOR A LATE 1ST RD PICK
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Re: Topper's Grilling Advice!

Post by Topper »

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
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Re: Topper's Grilling Advice!

Post by Chef Boi RD »

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
Nice! Thanks

I bought a pasta machine, made fettuccine with it using durum 00. I gather the 00 means fineness of the flour. I mixed it with eggs, turned out well. Went to buy more flour at an Italian market and the lady told me to try semolina flour. So I bought it, she says no eggs required with semolina, just water
DOYLE WOULD’VE RATHER HAD KEVIN HAYES AT 7 YEARS 7 MILLION PER INSTEAD OF J.T. MILLER FOR A LATE 1ST RD PICK
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Re: Topper's Grilling Advice!

Post by Topper »

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"
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Re: Topper's Grilling Advice!

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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"
What does the 50/50 do? Is it better than 100% of one? I’ve seen on-line people going with the 50/50 you suggest? BTW what exactly is semolina?
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Re: Topper's Grilling Advice!

Post by Topper »

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
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Re: Topper's Grilling Advice!

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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
The lady where I bought the semolina says I only need to add water with semolina, no eggs??? Is she out to lunch?
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Re: Topper's Grilling Advice!

Post by Topper »

semolina is higher than most flours in protein, still not the difference between an egg and water. Use egg, a little water if need be.
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Re: Topper's Grilling Advice!

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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
That’s some dish, what restaurant did you work in?
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Re: Topper's Grilling Advice!

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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.
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Re: Topper's Grilling Advice!

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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.
Do you remember the Italian Restaurant in the old house across the street from the Penthouse called Iaci’s? Old family friends, very close. My aunt worked there for years.
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