BrutulTM
Good, bad, I'm the guy with the gun.
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Gravy's Cooking Thread
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Guest, it's time once again for the massively important and exciting FoH Asshat Tournament!
Go here and give us your nominations!Who's been the biggest Asshat in the last year? Give us your worst ones!
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Which of the many chain locations of Houston's are you referring to? Would you also throw in Outback and Applebee's?This is totally true and not ass talk at all.
Maybe TGI Friday's would rank up there for you.
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I believe the statement was "no professional steakhouses use grills", of which you posted a picture of a chain restaurant. You're welcome to your opinion (though it's wrong). Or was the picture of a new "Hillstone" so the chain can avoid having to post calorie counts?
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So wait, you list a (smaller) Argentinian "steakhouse" as a professional steakhouse, and a (small) hotel-restaurant-chain out of Aruba?
Just throw in Fogo de Ch?o as the finest "all you can eat" establishment you've ever been to, and a quick stop at the local HoJo for the bestAmerican hotel-restaurantconcept and you've proved your complete supremacy of high-end steakhouses!
Anyone have a decent recipe for Cannolis, or even filling recipe that isn't mostly ricotta? I tried the other day (after not being able to find forms/tubes) with a rieseling instead of the traditional marsala, and it was a shitshow beyond the lack of forms.
Just throw in Fogo de Ch?o as the finest "all you can eat" establishment you've ever been to, and a quick stop at the local HoJo for the bestAmerican hotel-restaurantconcept and you've proved your complete supremacy of high-end steakhouses!
Bah fine.
Anyone have a decent recipe for Cannolis, or even filling recipe that isn't mostly ricotta? I tried the other day (after not being able to find forms/tubes) with a rieseling instead of the traditional marsala, and it was a shitshow beyond the lack of forms.
Falstaff
Ahn'Qiraj Raider
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Obviously not professional because only mexicans cook at professional steakhousesSo any steakhouse that uses a grill isn't a "professional" steakhouse. They are like amateurs or something. Gotcha. Anywhere else you would like to move the goalposts?
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What's wrong with ricotta filled cannoli? Clearly superior to pastry cream. That stuff belongs in eclairs and boston creme pie.
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I don't know, the recipe I used called for drained ricotta that was then squeeze and patted dry, then mixed with mascarpone. They came across gritty. Cheesey-grits-only-it's-all-cheese-gritty. The filling didn't seem sweet enough either. I wouldn't use regular pastry cream, but would probably end up sweetening mascarpone and whipping that.
Also forms are necessary, and wooden dowels don't cut it no matter what yahoo answers tells you.
agripa
Molten Core Raider
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Yeah, it was in the kitchen aid.
I used confectioners/powdered sugar.
This was actually the "ad-hoc" recipe I followed:Homemade Cannoli Recipe with Mascarpone Cream | Vintage Mixer
The only modifications were in the shells: I used a 'dry' Riesling rather than a sweet Marsala, skipped the chocolate, tripled the cocoa powder, and didn't bother dusting (because it was being served ad-hoc to my friends). The shells weren't even the issue.
Just got back from Jake's. I'd been there years ago and forgotten how good that place is. I've got food triplets growing in my manwomb.
It also reminded me that I need to make french onion soup again. Because fuuuuuuuuuuuck that's good stuff.
It also reminded me that I need to make french onion soup again. Because fuuuuuuuuuuuck that's good stuff.
Khane
Got something right about marriage
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Mexican Lasagna Recipe : Rachael Ray : Recipes : Food Network
I add a mixture of mascarpone and cream cheese to that recipe. Delicious.
I add a mixture of mascarpone and cream cheese to that recipe. Delicious.