- Jan 23, 2018 at 8:36 pm #3513966
Ben, that reminds me of Good Eats/Alton Brown – a scientific approach, similar voice accentJan 23, 2018 at 8:38 pm #3513968
I don’t like broccoli that’s too underdone, too crunchy
overcooked to the point it turns gray is even worse though
stab stem with fork, has to yield just the right amount
hmmm… I’l have to experiment with steam. My wife has got into Instant Pot which would work goodJan 23, 2018 at 9:41 pm #3513984
Yesterday night my wife was away so I made myself gnocchi, from scratch.
With that a slowly cooked basic tomato sauce with herbs from my garden.
Takes time to get those onions cooked just right..
I had the gnocchi with a glass of our own pinot noir.Jan 23, 2018 at 9:46 pm #3513986
Gnocchi di patate???? O di semolina?
Here is the next level steaming
My uncle and aunt in CH have one of these and it seems to work really well.Jan 23, 2018 at 9:47 pm #3513987
potato in dough doesn’t appeal to me, it seems redundant, my wife loves it thoughJan 23, 2018 at 9:51 pm #3513990
It’s dough mostly made with potatoes. Potatoes are a starch . Broaden your horizons Jerry.Jan 23, 2018 at 9:55 pm #3513991
Ken T.BPL Member
We grabbed lunch today at the lunch truck. 2 burritos that are big enough for us to get two meals from. That works. No clean up.Jan 23, 2018 at 11:00 pm #3514006
Gnocchi di patate. You need the right potatoes for that .
The other half is the same OO flour my wife uses to make pizza
Dutch cream or desiree will do.
Ever wondered about how is possible for French people to eat what they do and not be all obese ?
Well I think it has to do with slow cooking (starting from scratch not from a can) and most importantly SLOW EATING. That is much easier to do if in good company or you just enjoy your own .
On this point , I agree with my father “only horses should eat standing ”
Here is Bob proving the point :
when the other roos are not around, I have seen him fully stretched out on the ground nibbling by moving his head in a circle . He will never be the head of the mob…Jan 23, 2018 at 11:34 pm #3514012
it seems like potatoes and dough are similar, simple carbs, startchy
better to have something contrasting in the dough, like meat, or vege, or cinnamon sugar syrupy stuff, or…
just my sensibility, a lot of people like gnocchi, I’m not calling them crazy… : )Jan 23, 2018 at 11:50 pm #3514014
In Italy you would have been pelted with tomato cans, and rightly so, for that comment.
I suggest you never try polenta.
Not mine but this is it :Jan 24, 2018 at 12:36 am #3514023
Jerry! Dough made with potatoes and with flour. Still just one dough. Not like we make a sandwhich with that. ok?
Franco, looks delicious.
Jan 24, 2018 at 12:45 am #3514028
- This reply was modified 1 month, 3 weeks ago by Kat.
^^^^ it’s like saying you won’t eat pasta made with flower from more than one grain.Jan 24, 2018 at 1:14 am #3514033
I just happened to make polenta for dinner tonight, but it was just cornmeal, water, salt, a pinch of baking soda. Bring to boil. Stir vigorously, especially as it gets close to boiling. Turn off but leave on burner and put lid on it. Wait 30 minutes.
I believe Italians would do more stirring after it reaches boiling.
Normally just butter on it. Maybe cheese. Sometimes I’ll put tomato sauce on it and other stuff.
Dough should be like bread or noodles or whatever, then you put stuff on it. Just bread or noodles by themselves not so good, although I guess gnocchi has cheese too? That would start to get better. Just my sensibility though : )Jan 24, 2018 at 1:23 am #3514036
Gnocchi is served like pasta, mostly with a tomato sauce.Jan 24, 2018 at 1:33 am #3514039
traditionally polenta is cooked on humongous copper pots over an open fire for an hour at least.
here I do it over gas but still cook it for at least one hour , stirring every 5 minutes or so.
Back home they have it with BBQ goat or beef in tomato sauce, often with some local blue vein cheese.
like this for the family :
but if you have guests you need something bigger :Jan 24, 2018 at 1:45 am #3514042
For you Franco, a classic Alberto Sordi with Eduardo de Filippo
”where’s the American? “
”…he comes down as soon as he smells food”
There is one sausage in the middle of the polenta and the first to eat their way there gets it. They try and converse with the American but things turn weird..
Man I had not seen this one is 30+ years. Was easy to find :)Jan 24, 2018 at 2:04 am #3514047
^^^^ I don’t think there is an Italian over 40 that has not seen that, likely several times. It deals with a lot of post war issues. It’s a long story really..Jan 24, 2018 at 3:15 am #3514055
I love Sordi. He made a lot of good movies.
I must try eating straight from the table, should be tasty.Jan 24, 2018 at 3:37 am #3514060
yeah, I know my method of cooking polenta is cheating : )
I’ve seen gnocchi served as is, maybe with butter
With tomato sauce it would be much betterJan 24, 2018 at 3:39 am #3514062
“I’ve seen gnocchi served as is, maybe with butter”
we found the problem at last.Jan 24, 2018 at 5:26 am #3514078
That reminds me some people think Domino sells pizza….Jan 24, 2018 at 2:36 pm #3514113
but, but,… Lidia on “Lidia’s Kitchen” on PBS served her gnocchi plain… at least as I remember
she claims to be Italian, does some video in Italy, has a thick Italian accent, she sometimes has someone she claims to be her mother that doesn’t speak English at all,…Jan 24, 2018 at 3:35 pm #3514127
I don’t know Lidia but if that is indeed what she cooks and serves then maybe switch to someone else. I have not seen a single cooking show in my entire life so I don’t know what to tell you.Jan 24, 2018 at 4:31 pm #3514138
W I S N E R !BPL Member
My current cooking obsession is bread. I’ve got one loaf pretty well mastered…it’s really subtle stuff though. I like the simplicity: flour, salt, yeast, water, heat….but any subtle variation has huge consequences.
I’ve gotten my students into breadmaking experiments in our kilns. Hard to hold them at 500-550F, but we’ve had a few good batches. To a generation that eats most of their meals from wrappers or restaurants, it’s magical stuff.
Maybe I’ll bring a few loaves and a block of good butter up to the GGG if I have time. I bake in a dutch oven and only have one though…so mass production is a little slow.Jan 24, 2018 at 4:38 pm #3514140
do you put a small amount of flour, yeast, water on the counter for 24 hours, then more flour and water and put in the fridge for 24 hours, then form loaves and let sit a third 24 hours?
I’ve tried that some. It’s claimed to be tastier. I thought it was pretty tasty…
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