Ore
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Posts posted by Ore
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Hey Kevin...yes - abso. kosher!!
I am at Chapter 8 which is a steak house and I am the grill cook...far from anything I did in Italy, but a new and great experience...working on volume and speed, as well as concentration and temps of meat.
Hathor...cold...not ggod for the wine, not good for the shrooms. How is the renovation coming along? Put me on the waiting list!
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Trust me Alberto...it gets much worst out here!!!
I dream of the days up in Nusco when I was making fresh Macaronara...those thick squiggly noodles made from just flour and water...oh how I miss Italy sometimes!
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Wow...
It seems like so long since I started this thread. I am now back in Los Angeles and still cooking.
I met someone earlier today who just happend to 'pop' into the kitchen who read some of the writing here. I thought it was funny because today was also the first day I cooked an 'Italian Style' dish since I have been back from Italy.
I made some Ragu with pene (the only pasta available in the restaurant in large quantity). The Ragu cooked for about eight hours yesterdayand I made sure the side of the pot was nice and clean the whole time the two #10 cans of tomatoes were reducing.
Wow - that's it...just... Wow!
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Looks like I would have loved the food. The reggae concert was horrible...
Maybe we can go back for an MO Dim-Sum Event.
Who else went and can write back?
Ore
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Judy,
Is the red pepper 'mostarda' the one you are speaking of here, made by Cecchini?? I have a few jars here in LA and I love the stuff!!!
Ore
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I think I may be able to attend the Sunday happening. You know me rj - I will eat anything.
Lets get this going...
Ore
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Ciao,
...
Rabbit - the arms cut cleanly as there is no joint. The legs need boning and i split each leg into two pieces. Then the rest gets cut and boned.
(DONT FORGET to season with S&P throughout this process)
Large pot or rondeau - olive oil on high heat - once hot - sear the rabbit well - nice and golden brown on all sides - then remove the rabbit - throw out the oil but dont scrape the rondeau unless burnt pieces are present (NOTE...don't burn the rabbit!!)
Into the same rondeau with a bit of new olive oil goes onion, celery, fennel - carrot if you wish - some leek is fine too.
Once the veg. is sweated - deglaze with white wine - then add back the rabbit and just cover with water - bring to a boil on the stove then place in oven with lid at 325 for about 90 minutes - should be amazingly tender - strain the pan liquids and reduce for a really yummy sauce.
Notes - once out of the oven - let the whole pot come to room temp. naturally - that will let the rabbit absorb more juices...
let us know how it went!
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I'd love to see a photo!
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Ciao,
Welcome Ryan...just to keep everyone up on LINGO...Bresaola is a term used to describe a cured product most commonly know as Air-Dried Beef. YES, YES - it can be almost anything else as well - but the TRUE Bresaola is more a verb then a noun - AIR DRIED is key...donkey or ass meat is very well in this method, as is horse and tuna.
Best of luck...and share the photos of your results
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Elie,
Nice sausages!! I spoke to my chef recently and he agrees that once the restaurant becomes more efficient (think: machine) - we will start curing some meats.
I can't wait!
Ore
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Ciao Kevin...as for Cuccia - don't really know what that is but I do recall rabbit being reffered to as Cuccio...hmmm
Keep cooking!
Ore
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Ciao,
I am hoping that what you say, David, is not true - as I am now looking for employment in LA as well!
LA seems like a place you need contacts to advance or even get introduced to people though...not my thing.
We'll see wherever I end up!!
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I remember the new guy letting us know he had to use the restroom (#2)...too much info. He found himself drenched with a 5 gal. bucket of water - all over his shoes and pants - THAT was a good one!
Then there is always the Tabasco float on top of the coca-cola - or the vinegar inside the straw of a 7up. The salt in a bottle of water, etc. etc.
When I was in Italy the worst that happend was on a Sunday night we were cleaning the vents of the hood and one of the female line cooks pantsd me - so i finished putting up all the clean filters before i picked my pants back up...I had to play it off like it wasn't a big deal - it was hilarious!
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I remember visiting a santa barbara farmers market while i worked there (3 years ago) and i enjoyed a dinosaur egg plum, but i havent seen anything since. Are they available in the LA area??
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Great post!! I love how you remind me of the great times in Jesi. Lucky you, when I was there it was too hard to bring someone from Sicily over so we skipped the region.
Can you post a recipe for the cannoli and its filling, or e-mail me with it?? They look amazing and I am in a craving mood for them.
Where are you off to on stage, if at all??
What wines are you tasting at the orivate tasting?
Have fun and say hi for me!
Ore
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I am hoping we wont let this thread die like some of the best in eG, although they always do.
Has anyone made anything interesting lately?
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I remember a place, a small grocery store, on Shoup, just south of Victory (the valley) selling foie - I think a whole lobe was around $90.
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Grazie Tutti...
Divina - I don't think I will ever experience such a market outside of Florence, although I remember Barcelona coming close, and Bergen not far behind on the seafood only.
All the input has been great. I want to get more specific and ask for ingredients.
Cheese Curd comes to mind as something I would like to play with, as well as canned tomatoes, but not the San Marzano or others, I am looking for Pomodorrini - anyone have a source?
Anyone know a distributor for restaurants I should get a hold of?
Thanks again!
Ore
(CHECK OUT THE "ISO : California Dining Threads" thread to meet up soon)
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Ciao,
I am looking for a source for quality ingredients from Italy / EU. I know of a place in the Valley, I think it is called Domingos on Ventura Blvd. east of White Oak - but I am sure there are others...
Where??
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There are a lot of kebab shops all over Italy as well...don't forget that todays time is just as important as the past...and there are plenty of Arabic restaurants in the larger cities of Italy...you never know what may turn into history!
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Ciao Hathor,
Sorry to hear about Umbria. Ask Mancini about ENEA BARBANERA - he was my groups docente and was awesome...from your description you had someone else.
See if Mancini can tell you Enea's address...you should try his food...the lamb he made is by far the best recipe I have ever re-used.
Keep writing...and let mr. mustache see that pic!!
Ore
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How about trying to make your salumi without the salt peter, the REAL way!!
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Hi Everyone,
Very nice topic indeed. I am a bit lost at why everyone is using such chemically ingredients in thier salumi making.
I made salumi in Italy, near Parma, for four months and the only ingredients were Pork, Salt and Pepper. The onlt two products that had nitrates were the cotecchino and the spalla cotto (cooked Shoulder) and only for the color saving features beacuase these two salumi were cooked products and grey pork isn't very appetizing!
I look forward to more participation in this thread. I came back to the US (Los Angeles area) yesterday and I am in the process of searching for quality Pork and the works for a small salumi biznes!
Some pics are on the blog.
Ore
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Thanks...my plan is to try both...we'll see!!
Ore
Università di Scienze Gastronomiche
in Italy: Cooking & Baking
Posted
While working near Parma, I met a staff member of the school. He mentioned that he worked in the office in Parma but I tried to get more info out of him regarding the school and he didn't have much (or anything) to say. I would let time pass before making the jump...I am sure it is evelving in the right direction...not sure if you want to be one of the rubber dolls that get played with and bounced around the walls before the machine works well...