another late night. But there was a lot to learn today. I learn how to make their delicious canneloni, the filling comprise of oven roasted chicken and pork with onions, garlic and lot's of herbs. All that is grounded up in the meat grinder with some slices of bread soaked in chicken stock. The mixture is put into the hobart mixer with the paddle attachment and we added 8 eggs, 4 large scoops of ricotta cheese, 2 big handfuls of Parmesan cheese and a handful of minced parsley. It is thoroughly mixed and put into a piping bag and piped in a strip on a crepe. To fire it up for service, I usually put 2 cannelonis in a shallow bowl, add a scoop of chicken stock and nuke it for 4 minutes. We take it out to Chef and he plates it up and adds the yummy cream sauce on top of it.
Chef has a thing for exotic meats and animal parts, today, he was feeding everyone samples of this gooey, gummy tasting piece of meat, Evan later told me what it was, "Bull Penis", he told me, Chef even showed him a picture of what this thing looked like before it was cooked.
I learned how to properly clean mussels, pull off the stringy beards and rinse them in water. Chef said not to soak them in fresh water, because it will kill them. So a quick rise is all they need and into the walk in cooler they go.
My knife skills are improving from all the practice, today, I minced up 4 bunches of parsley, some sage and thyme for the canneloni and thinly sliced garlic, lots of garlic.
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