Big Night — Wow!
October 5, 2009 | 
Author Ed found this great blog; I thought this post was worth linking — they go through the whole process of creating this masterpiece. I would love to attempt this some time, perhaps accompanying it with a viewing of the movie whilst we eat:
This is what a completed timpano looks like - click for details
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Good Grief!! I just returned from Homegoods where I bought myself a pan to make the Spanish Tortilla we learned to make last week. Got it for a steal as it did not have a price tag and the checker could not distinguish the difference between high end Cuisenart and the “I’ll Cook it in Cardboard” Brand.
Now I have to get another pan??
On a lighter note, I made a killer peach margarita with my new imersion blender, though a lot of it ended up on the counter. (Read directions!)
We’ve seen “Big Night” and I have to admit that the timpano looked quite imposing. It would be a challenge, that’s for sure but, hey, with a botl’ o’ wine and our group it would be a blast to do! I think they just made it in a giant metal bowl, baked it, and then upended it onto a platter to unmold it. Of course it probably would take a linebacker to lift that sucker. We’re not talking souffle molds here, ya know. That thing was huge in the movie.
So, does that mean the gauntlet has been thrown down…Matt?
Well, we have seen “Big Night” and I can tell you the timpano is gynourmous (sp…it’s hard to look up a word to check the spelling that isn’t in any dictionary). I did a little research and came up with the recipe for The Timpano. It looks quite challenging but would be loads of fun to make…just add a bottle of wine for a good time. Looking at the list of ingredients it probably has a calorie count that would last a normal person for a week in a single serving. We’d certainly like to see the movie again though.
OMG – Louise! I just went to the website for the timpano again and over on the left hand side is another timpano made with (and I know I’m going to regret telling you this), it’s… made…with… eggplant! Check it out, Nutella…
Let’s do it! Although according to that blog article, you should use a porcelain bowl; not quite sure why as you could just flower a metal bowl, I think. Let’s set a date!
I saw a pan at Sams Club that looked perfect for tortilla; straight sides and all; I didn’t buy it but it was tempting.
The Italian turducken? I’m full just looking at it.
Hi Food Nuts, I would say “go for it” give it a try, you’ll love it and the experience of making it, it’s so much fun! All you need is a salad with this, it serves 16 people, don’t even think about serving bread on the side, I did once, and of course it was never touched. One word of advice, you have to use the porcelain pan that’s reccomended. Please let me know if you make it, I’d love to see your masterpiece too.
If you have any questions feel free to email me.
Have fun,
Marie
We definitley have to do this, and I am thinking Marie’s suggestion for just a salad would be the perfect excuse to revisit the Orange fennel salad we had at Chez Cherie. I will post it for everyone….
And Marie, we will be sure to post a photo and consult you if we get into trouble! Now who is going to buy the pan. We can all share the cost.
I have found the pan online for about $25, and that includes shipping. Divided up amongst us the cost shouldn’t be too bad. Where we may come to blows in when we go to chose the color…
How about classic blue? Course the person who actually finds and orders the pan ought to pick the color — is it big enough for a full blown recipe?
BTW my friend Ed will be coming down to LA in November; it would be great if we could do it at the same time he’s down – he is proposing to bring 10 lbs of homemade Italian sausage…
I have been baking for years and experimenting with every dough known to man (from pancakes to popovers, sourdough to rye, Ive worked and continue to try and get better at any at all times). I’m pretty good at pie dough, but I must admit: from the photos, this dough scares me. I should probably get over it and “advance with no fear”, but still, I mean, you can see through it!
Be brave, and still