OP
OP
Going to make "Pasta alla Genovese"
- Thread starter pictonguy
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actually wondering... how on earth do they cut themselves so badly they'd need to go to the ER?
Now, if they were cutting a bagel by holding it in their hand... that's called "A Bagel Cut" to the ER staff - right between the thumb and 2nd finger, yup, that would require a trip to the ER. I have one of those little wood contraptions for bagels... love it.
There are always GoPro's, they start around $200+ Easier to buy a tripod for your phone.
Do you know how dizzying it is when someone turns a camera quickly from one side to another while you are viewing through it? Can actually be nauseating. LOL
You edit out that part. I'm sure the headgear is cheaper than the tripod.
OP
OP
pictonguy
Head Chef
I'm going to vac pac and freeze in portions. My first impression, is the smell in the kitchen, it really is unique and in a good way. I tasted it a few times making seasoning adjustments and I like the taste. Reminiscent of a good French onion soup, only better.
I haven't actually made the dish (consumed) to see how it works and what all the fuss is about, but suspect after it's thinned out with some pasta water, pecorino added and of course some butter and with finishing the pasta in the sauce, it will probably be pretty good and considering the amount of hype and good reviews from a broad spectrum of people, I suspect that's true. Will I make it again, we'll see.
I will post when I do make it and will post a few pics as well and thanks to the people that have come along, it's been fun.
I haven't actually made the dish (consumed) to see how it works and what all the fuss is about, but suspect after it's thinned out with some pasta water, pecorino added and of course some butter and with finishing the pasta in the sauce, it will probably be pretty good and considering the amount of hype and good reviews from a broad spectrum of people, I suspect that's true. Will I make it again, we'll see.
I will post when I do make it and will post a few pics as well and thanks to the people that have come along, it's been fun.
Not sure what you mean by You edit out that part.??
But you were right, the pricing is all over the place! Here's a new thread on camera's in case anyone wants to comment.
OP
OP
pictonguy
Head Chef
I've vac packed most of it and this portion is for Angela and I in the next few days. This is pretty close to a pate-like consistency.
Looks great @pictonguy , are you serving it with ziti?
caseydog
Chef Extraordinaire
caseydog
Chef Extraordinaire
I took a fingertip off, and it wouldn't stop bleeding. I went to a doc-in-a-box, and the "doctor" cauterized the wound... no novocaine. Went home and tossed the brand new mandolin in the trash. I did resist the temptation to shoot it with my 12-gauge shotgun first.
CD
OP
OP
pictonguy
Head Chef
I'd like to, but not available locally, there's something to snapping ziti to length that is very satisfying. I can get ziti on amazon, but there's nothing else at the moment I need and ordering something for 4 bucks doesn't sit right with me. I'll see what I can find in Belleville, a small city about 30 minutes away.
OP
OP
pictonguy
Head Chef
A good chef friend of mine is accident prone with knives and recently she got 5 stitches from a mandolin, apparently not her first time either. They are dangerous for sure.
Oh my! Well, I did once cut the side of my hand on a broken window. Tiny, tiny puncture would not stop bleeding for about 3 days. They had to tie my hand up to the opposite shoulder to keep it elevated!
Where as with my little finger, I took it down almost to the bone, not quite but close enough to almost see it. Being as it was my right hand had to call over a neighbour to help bandage it up tight enough. But no, I didn't go to the ER. Had to bring the horses back up in a couple of hours and didn't want to get stuck in a 4/5/6 hour wait at the ER.
Where as with my little finger, I took it down almost to the bone, not quite but close enough to almost see it. Being as it was my right hand had to call over a neighbour to help bandage it up tight enough. But no, I didn't go to the ER. Had to bring the horses back up in a couple of hours and didn't want to get stuck in a 4/5/6 hour wait at the ER.
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Didn't get to it this morning (as per usual - well laid plans, huh). So think I will prep it this afternoon and actually start the slow cooker after supper and let it go overnite.
KatyCooks
Head Chef
Good to see your finished result in the pan. I will have something to compare with tomorrow now!I'm going to vac pac and freeze in portions. My first impression, is the smell in the kitchen, it really is unique and in a good way. I tasted it a few times making seasoning adjustments and I like the taste. Reminiscent of a good French onion soup, only better.
I haven't actually made the dish (consumed) to see how it works and what all the fuss is about, but suspect after it's thinned out with some pasta water, pecorino added and of course some butter and with finishing the pasta in the sauce, it will probably be pretty good and considering the amount of hype and good reviews from a broad spectrum of people, I suspect that's true. Will I make it again, we'll see.
I will post when I do make it and will post a few pics as well and thanks to the people that have come along, it's been fun.
Shining Wizard
Head Chef
I saw a very young apprentice take off the tip of his finger on a mandolin. I will never forget how the colour just drained from his face.
I still use a mandolin at times (always with the guard) but I have the KitchenAid attachment that does most of the job nowadays. It’s only if I need perfect slices that I will pull out the mando.
I must say, @pictonguy your dish is no doubt delicious, but that’s a perfect example of where I would be inclined to use a garnish. No backhanded compliment intended
I still use a mandolin at times (always with the guard) but I have the KitchenAid attachment that does most of the job nowadays. It’s only if I need perfect slices that I will pull out the mando.
I must say, @pictonguy your dish is no doubt delicious, but that’s a perfect example of where I would be inclined to use a garnish. No backhanded compliment intended
OP
OP
pictonguy
Head Chef
That's ok, we come from different philosophies which doesn't necessarily dictate one person is right or wrong, it's just how it is, in that world.I saw a very young apprentice take off the tip of his finger on a mandolin. I will never forget how the colour just drained from his face.
I still use a mandolin at times (always with the guard) but I have the KitchenAid attachment that does most of the job nowadays. It’s only if I need perfect slices that I will pull out the mando.
I must say, @pictonguy your dish is no doubt delicious, but that’s a perfect example of where I would be inclined to use a garnish. No backhanded compliment intended
For example, a garnish is based on a philosophy that the dinner is a consumer where plating teams design templates that exemplify flamboyancy and that final brush stoke (garnish) is basically a punctuation mark to exploit a perceived intention and is more about optics and brand identity than culinary simplicity that represents peasant beginnings and all corporate food is based on those humble beginnings or at least that's how I see it and I've not had any complaints in my career about the lack of garnish.
Shining Wizard
Head Chef
I certainly would not be complaining if I were served your delicious dish, likewise with your other dishes here that all are equally impressive.
For me, in my humble experience, I would never own a pair of those surgical long tweezers in a culinary setting. I have never worked in a kitchen that has 30 chef’s passing the plate around, each adding a single piece to it. And I don’t think I would.
But a slight flourish at the end - a couple of basil leaves on a pasta or the sprinkle of grated Parmesan for example.
I’m certainly not a fan of curly leaf parsley on everything.
I hate that trend of chopped herbs running all over the rim of the plate too.
I’m not an advocate for garnished plates for the sake of it - the main component of the dish should sing for themselves.
I’m sorry for derailing your thread.
I wonder what other pasta you might serve your ragu with?
When you started making this dish, I went and did some research about it, because it’s unusual for me to see a pasta sauce without tomatoes or cream. Usually a ragu like this would be served with a non-pasta side (at least in my experience).
For me, in my humble experience, I would never own a pair of those surgical long tweezers in a culinary setting. I have never worked in a kitchen that has 30 chef’s passing the plate around, each adding a single piece to it. And I don’t think I would.
But a slight flourish at the end - a couple of basil leaves on a pasta or the sprinkle of grated Parmesan for example.
I’m certainly not a fan of curly leaf parsley on everything.
I hate that trend of chopped herbs running all over the rim of the plate too.
I’m not an advocate for garnished plates for the sake of it - the main component of the dish should sing for themselves.
I’m sorry for derailing your thread.
I wonder what other pasta you might serve your ragu with?
When you started making this dish, I went and did some research about it, because it’s unusual for me to see a pasta sauce without tomatoes or cream. Usually a ragu like this would be served with a non-pasta side (at least in my experience).
OP
OP
pictonguy
Head Chef
So I took a portion into the restaurant today and made it for the kitchen staff and this would also be my first time critiquing this dish as well.
I used pappardelle for the pasta which was a dry packaged pasta made by La Molisana a high end Italian brand and cooked it in a smaller amount of water than I normally do because the pasta water is essential to this dish and wanted the extra starch. I added quite bit of water to the ragu to loosen it up quite a bit considering the final cooking of the pasta would be in this, and continued to add water while I finished cooking the pasta. I then added some pecorino and black pepper and continued to add more starchy pasta water and when I determined the dish exemplified the proper loose consistency that allows the moisture required for this dish, I served it.
There was 5 of us, including me, and the dish was a hit with everyone with 2 saying it was the best ragu pasta they've ever had, so it's no wonder this dish has survived 500 years and considered an Italian treasure and yeah, it was very good, the onion forward and jammy consistency was unique and quite delicious with the beef as a second player.
Would I make it again, no. Personally I prefer the taste of a ragu that includes more nuance like tomatoes, garlic, herbs etc and when I compare it to my lamb ragu for my get together it comes up short. It is a wonderful pasta and I would definitely order it if it was ever on a menu in a reputable restaurant.
Anyway, that is my opinion.
I used pappardelle for the pasta which was a dry packaged pasta made by La Molisana a high end Italian brand and cooked it in a smaller amount of water than I normally do because the pasta water is essential to this dish and wanted the extra starch. I added quite bit of water to the ragu to loosen it up quite a bit considering the final cooking of the pasta would be in this, and continued to add water while I finished cooking the pasta. I then added some pecorino and black pepper and continued to add more starchy pasta water and when I determined the dish exemplified the proper loose consistency that allows the moisture required for this dish, I served it.
There was 5 of us, including me, and the dish was a hit with everyone with 2 saying it was the best ragu pasta they've ever had, so it's no wonder this dish has survived 500 years and considered an Italian treasure and yeah, it was very good, the onion forward and jammy consistency was unique and quite delicious with the beef as a second player.
Would I make it again, no. Personally I prefer the taste of a ragu that includes more nuance like tomatoes, garlic, herbs etc and when I compare it to my lamb ragu for my get together it comes up short. It is a wonderful pasta and I would definitely order it if it was ever on a menu in a reputable restaurant.
Anyway, that is my opinion.
OP
OP
pictonguy
Head Chef
I don't have a problem with a basil leaf garnishing a plate simply because it's in the dish and it's actually part of the dish.
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