#1461 Top Chef: Portland Gail Blazers
Added 2021-04-02 16:15:01 +0000 UTCiTunes: http://bit.ly/ituneswwc
Video Recaps: http://bit.ly/crappensvideo
Listen: https://omny.fm/shows/watch-what-crappens/top-chef-portland-gail-blazers
Top Chef returns, and this time we're in Portland! Gail still has a pattern addiction, Padma is as Padma ever, and Tom is still super disappointed in his mixologist son. We also did a cast breakdown on a premium bonus episode. Find it and all of our premium bonus episodes at https://patreon.com/watchwhatcrappens
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Comments
Found it, posted Feb 11. Just keep looking
BEB
2021-04-14 12:19:24 +0000 UTCWhere is the top chef boney contestant breakdown? I was saving it and now I can’t find it 🥲
Jules
2021-04-07 18:07:49 +0000 UTCCan you believeeeeee that Top Chef is 30 minutes from me this season?! I think Top Chef is my absolute favorite recap. I am making my husband watch and am going to make him listen. He won’t get the fun of it if not. Love you both.
Lindsey G
2021-04-03 05:56:03 +0000 UTCLove you for this, aunt Tibby sends her love collie 🤣 sincerely, I will have so much fun making this. I cook for my mom and all my siblings and the kids so something new especially from a fellow Geraldine is an adventure for our taste buds. MWAH thanks babe 😘
Sandra Duran
2021-04-03 02:11:24 +0000 UTCSandra, it’s basically a “drum” of pasta that has layers of all kinds of yummy things inside. I made mine in a Dutch oven. You make pasta, roll it out in a big sheet - big enough to lay inside of the OILED Dutch oven (DO). It has to be big enough to drape over the DO. From there, you start layering everything: *Note* Some things need to be cooked & prepared beforehand. Everything else, have it ready. Okay. You have the pasta “liner” in the DO. Layer 4 cups cooked & cooled ziti pasta in the bottom. Next layer 1 cup Genoa salami, cubed Next layer 1 cup cubed sharp Provolone cheese Next layer 3 hard boiled eggs Next - 1 cup meatballs (made before this assembly) Next layer - 1/3 cup finely grated Pecorino Romano cheese Next: Ladle 2 cups homemade Ragu sauce (made prior) over all of that. Repeat the entire layering process again until the ingredients come within 1 inch of the top of the DO, ending with 2 cups of the ragu sauce. Pour 6 beaten eggs over all of the ingredients. Fold the pasta dough over the filling to seal completely. Trim away and discard any double layers of pasta dough. Make sure that the Timpano is tightly sealed. If you have patches, fill them in with the extra pasta you trimmed off. Bake until lightly browned for 1 hour., @ 350°. Then cover with aluminum foil and continue baking until the Timpano is cooked through & the dough is golden brown, about 30 minutes. (Internal temperature should be around 120°F) Remove from the oven and let it rest for 30 or more minutes to allow it to cool. It’s important that the Timpano doesn’t stick to the DO. Gently shake it from side to side. It should be detached. Place a baking sheet that covers the entire diameter of the DO on top of the pan. Keep that pan on the DO because now you want to invert the Timpano on the baking sheet. Rest for 30 minutes. What you end up with is a domed Timpano (Drum) staring at you. Take a long sharp knife and cut through the entire Timpano like you are cutting a pie. You’ll be able to see all the layers of pasta, salami, cheese, egg, etc. Enjoy! This took me a while to make. I made the meatballs and Ragu sauce the day before and had all the other items prepped. It’s definitely something you make only once a year, in my opinion, but it’s certainly tasty!
ColeenSkygal0330
2021-04-03 01:22:21 +0000 UTCI missed Top Chef and I definitely missed your recap of Top Chef.. so happy it's all back 🥰🥰
Jeanette TV
2021-04-03 01:07:15 +0000 UTCCollie baby, what's the timpano recipe? 🤔🧐❤❤❤
Sandra Duran
2021-04-03 00:32:20 +0000 UTCMy 👀s!! 🤣🤣🤣
ColeenSkygal0330
2021-04-03 00:16:45 +0000 UTCFun episode. I laughed so hard. Ronnie’s Amish girl reference & Ben’s impersonating Padma talking about Gail had me rolling with laughter. I could tell both of you were having a great time. It’s good to have Top Chef back. Any chance this could ever be a video on demand? The guy who worked for Colicchio is a jerk. When he jumped all over the girl who picked the thyme stems off, I was yelling at the TV. Portland is my home, but I live in Texas. Watching this really made me miss it. Haven’t traveled back since before Covid hit. I want to smell fresh air after the rain with the scent of Evergreen trees, you know — WOOD. 😂 By the way, Stanley Tucci is 100% Italian. He was raised on the east coast but I believe the family went back to Italy when Stanley was around 13 in the 70’s. His parents are from Calabria & they traveled back to the US later. They might live there now because they were featured in one of the episodes & it looked like they were in their own house. Not too sure. If you like food movies, Tucci wrote and starred in one of my favorites: Big Night. They made a recipe from Tucci’s real life: Timpano. I got the recipe after I saw that movie and made it. It was delicious. Now, on to the real important question: Have either of you ever tried Monster Calic Bread? Do you like garlic, cream cheese, more cheese, in a almost split round sourdough loaf, dipped in more herby-melted butter, then baked until the cheese melts? Holy moly, it’s like food porn! And it’s from LA, but I bought it on Goldbelly. SO good!
ColeenSkygal0330
2021-04-03 00:16:06 +0000 UTC😂😂😂
Suz Stephenson
2021-04-02 22:22:04 +0000 UTCGuys, I heard that Tom colicchio is wearing shorts at judges table. 🤣
Sandra Duran
2021-04-02 20:56:52 +0000 UTC
