"There are countless horrible things happening all over the world and horrible people prospering, but we must never allow them to disturb our equanimity or deflect us from our sacred duty to sabotage and annoy them whenever possible." -Auberon Waugh
Wednesday, August 10, 2022
Working-with-your-hands Wednesday
3 comments:
Veeshir
said...
I've made tortellini and gnocchi (nnyucky) by hand, but not 25lbs of flour at a time.
I made cheater's gnocchi. 1lb flour, 1lb ricotta, 2 eggs. Real gnocchi is 1 lb flour, 1 lb boiled potatoes, 2 eggs. You have to mix the potatoes and flour while the potatoes are hot so it'll burn your hand. My grandmother had more callous than hand so she could do it correctly. The ricotta gnocchi is great in marsala and olive oil/butter with breaded veal. The butter burns off quickly so you add some in a few times as you go for the flavor. Mmmmmmm, mmmmm I don't like mushrooms, most people put them in. .
I'm not a fan of mushrooms but, perhaps oddly, I like the flavor they leave behind when I remove them from what I'm eating. I'm thinking specifically of a restaurant in Raleigh, North Carolina, that used to be located in a shopping center (I can't remember the name of the restaurant, now long gone, and the shopping center, I think, is more or less defunct). It was an Italian place, but I always ordered the hamburger steak, and it was, without question, the best hamburger steak I've ever had, anywhere. It was served with a mushroom sauce. I picked the mushrooms off with my fork, but left the sauce on. As I say, it was simply without parallel in the annals of hamburger steak (and it was served with French fries and bread baked right there). Man, I haven't thought of that place, and that menu favorite, for years.
Wild morels fried in butter are the best. Next best is portobellos cooked with onions and pork chops and served over mashed potatoes. Other mushrooms are mostly tasteless.
3 comments:
I've made tortellini and gnocchi (nnyucky) by hand, but not 25lbs of flour at a time.
I made cheater's gnocchi. 1lb flour, 1lb ricotta, 2 eggs.
Real gnocchi is 1 lb flour, 1 lb boiled potatoes, 2 eggs.
You have to mix the potatoes and flour while the potatoes are hot so it'll burn your hand.
My grandmother had more callous than hand so she could do it correctly.
The ricotta gnocchi is great in marsala and olive oil/butter with breaded veal. The butter burns off quickly so you add some in a few times as you go for the flavor.
Mmmmmmm, mmmmm
I don't like mushrooms, most people put them in.
.
Sounds pretty delicious.
I'm not a fan of mushrooms but, perhaps oddly, I like the flavor they leave behind when I remove them from what I'm eating. I'm thinking specifically of a restaurant in Raleigh, North Carolina, that used to be located in a shopping center (I can't remember the name of the restaurant, now long gone, and the shopping center, I think, is more or less defunct). It was an Italian place, but I always ordered the hamburger steak, and it was, without question, the best hamburger steak I've ever had, anywhere. It was served with a mushroom sauce. I picked the mushrooms off with my fork, but left the sauce on. As I say, it was simply without parallel in the annals of hamburger steak (and it was served with French fries and bread baked right there). Man, I haven't thought of that place, and that menu favorite, for years.
Wild morels fried in butter are the best. Next best is portobellos cooked with onions and pork chops and served over mashed potatoes. Other mushrooms are mostly tasteless.
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