Topper's Grilling Advice!

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Topper
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Re: Topper's Grilling Advice!

Post by Topper »

Was that Lucy Mae Brown? Also had a small after-hours lounge in the basement. Interviewed there once, kitchen the size of a closet. Andrey Durbach ran that place, awesome chef.
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Re: Topper's Grilling Advice!

Post by SKYO »

Any tips on cooking some dry-aged steak?
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Re: Topper's Grilling Advice!

Post by Cousin Strawberry »

SKYO wrote: Thu Apr 08, 2021 11:13 am Any tips on cooking some dry-aged steak?
Sous vide at 110 for 2 hours then sear over charcoal. Perfectenschlag
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Re: Topper's Grilling Advice!

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SKYO wrote: Thu Apr 08, 2021 11:13 am Any tips on cooking some dry-aged steak?
Eat it raw
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Re: Topper's Grilling Advice!

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Raw? really? lol....I think I like UDL's version better ha.
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Re: Topper's Grilling Advice!

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SKYO wrote: Thu Apr 08, 2021 11:54 am Raw? really? lol....I think I like UDL's version better ha.
Yes, make carpaccio. Pound it out paper thin between pieces of saran wrap, drizzle a bit of lemon juice or balsamic, sprinkle with fleur de sel and maybe a few fresh course shreds of parmigiana. Let it sit for about 1/2 hour.

At the restaurant we were portioning tenderloin for a large 7 course dinner the next night hosted by an Italian winery, The chef and I ended up eating most of the trim raw except for a sprinkle of salt.
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Re: Topper's Grilling Advice!

Post by Topper »

Caramelized Cipollini onions and fennel, roasted mushrooms, roasted garlic, Italian sausage, toasted walnuts with rotelle and a yogourt-balsalmic sauce.

Listening to Bitches Brew while cooking got me going the extra miles.
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Re: Topper's Grilling Advice!

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Topper wrote: Tue May 04, 2021 6:57 pm Caramelized Cipollini onions and fennel, roasted mushrooms, roasted garlic, Italian sausage, toasted walnuts with rotelle and a yogourt-balsalmic sauce.

Listening to Bitches Brew while cooking got me going the extra miles.
Oh geez Louise this sounds like a gooder! Score me a more detailed cooking instructions on this one Topper
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Re: Topper's Grilling Advice!

Post by Topper »

Sliced rings of the onions, cut the fennel on a mandolin caramelized together in a pan stovetop.

Oven at 375F, sausage in a pan, sliced mushrooms in a pan with evo, 10 garlic cloves wrapped in foil with salt and evo in a small pan, handful of walnuts in a pan.

As things in the oven become done, add to the stovetop pan except the walnuts or they will get soft. Sliced the sausage before adding.

Combine yoghurt and balsamic in a bowl. Cook the rotelle, drain. Add 1/2 the sauce to the pasta then combine every thing else with the pasta and the remaining sauce. Plate, top with pecorino and chopped fennel top.

The sauce is a bit sour and cuts through the fattiness of the dish. Walnuts add flavour and texture..Rotelle is good but any thick short pasta could work.

Ingredients would also make a great pizza, maybe with bechamel instead of tomato sauce. I'd just 1/2 the onions and wedge the fennel for that. Use ricotta and balsamico instead of yogurt and balsamic.
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Re: Topper's Grilling Advice!

Post by cfp »

I wish I had that enthusiasm for cooking.
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Re: Topper's Grilling Advice!

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cfp wrote: Thu May 06, 2021 11:22 am I wish I had that enthusiasm for cooking.
It only took about 40 minutes.
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Re: Topper's Grilling Advice!

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Topper wrote: Thu May 06, 2021 6:18 am Sliced rings of the onions, cut the fennel on a mandolin caramelized together in a pan stovetop.

Oven at 375F, sausage in a pan, sliced mushrooms in a pan with evo, 10 garlic cloves wrapped in foil with salt and evo in a small pan, handful of walnuts in a pan.

As things in the oven become done, add to the stovetop pan except the walnuts or they will get soft. Sliced the sausage before adding.

Combine yoghurt and balsamic in a bowl. Cook the rotelle, drain. Add 1/2 the sauce to the pasta then combine every thing else with the pasta and the remaining sauce. Plate, top with pecorino and chopped fennel top.

The sauce is a bit sour and cuts through the fattiness of the dish. Walnuts add flavour and texture..Rotelle is good but any thick short pasta could work.

Ingredients would also make a great pizza, maybe with bechamel instead of tomato sauce. I'd just 1/2 the onions and wedge the fennel for that. Use ricotta and balsamico instead of yogurt and balsamic.
Fuck that sounds good.
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Re: Topper's Grilling Advice!

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Cousin Strawberry wrote: Thu May 06, 2021 12:19 pm Fuck that sounds good.
Yeah, I put on 5 lbs just reading that.
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Re: Topper's Grilling Advice!

Post by Topper »

Strangelove wrote: Thu May 06, 2021 2:04 pm
Cousin Strawberry wrote: Thu May 06, 2021 12:19 pm Fuck that sounds good.
Yeah, I put on 5 lbs just reading that.
Cuz strawberry gained 3 stone
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Re: Topper's Grilling Advice!

Post by Cousin Strawberry »

Topper wrote: Thu May 06, 2021 3:14 pm
Strangelove wrote: Thu May 06, 2021 2:04 pm
Cousin Strawberry wrote: Thu May 06, 2021 12:19 pm Fuck that sounds good.
Yeah, I put on 5 lbs just reading that.
Cuz strawberry gained 3 stone
LOL I shall be counting all measurements of weight in stone from this day forward
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