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moreace01

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Everything posted by moreace01

  1. moreace01

    Perfecting Gnocchi

    To be honest, I don't really think it tastes that much different (maybe others think differently?), but it might be because I usually pair gnocchi with strong sauces. For myself, I just think it's a whole lot easier. I've made riccotta gnocchi numerous times, so I kind of understand the texture that works. I made it a few weeks ago using a new recipe (for me at least - from Suzanne Goin's Sunday Suppers - great sauce but gnocchi were heavy). I've had a lot of luck with Mario Batali's (and the sauce is excellent too).
  2. So...my officemate often sends me links to cooking products, asking for advice. She sent me a link to an immersion blender. I told her that it wasn't good for much but pureeing. She responded "what about chopping off fingers?" And I said, well, you'd have to try pretty hard to do that, what with the blade guard and all. Unless, of course, you stuck your hand in and turned it on. She said (out loud this time) "you mean like this?" - I turned around and saw her bandaged hand. Shocked, I asked her what the heck happened and she said she was trying to scoop the last bit of pureed food out with her finger and well... (we all know where the ON button is on an immersion blender - probably not the safest position if you think about it...) oh.my.god. just thinking about it makes me sick. her finger is healing nicely now, but she'll have quite the scar (thankfully she didn't actually lose her finger). her husband teased her about getting discounts on manicures for awhile since she didn't have the full set of ten...
  3. moreace01

    Perfecting Gnocchi

    Not sure if you are determined to make potato gnocchi, but I've found that ricotta gnocchi is much easier to work with - and to perfect - since you don't have the time consuming process of baking the potatoes (since it goes so much faster, I've found that it's easier for me to tell when the dough is right or wrong because that's what I'm concentrating on versus all of the additional steps with the potato gnocchi). Mario Batali has a great ricotta gnocchi recipe.
  4. I ended up tossing out the grapes as well as a good majority of the starter. Then fed it once and let it sit untouched for a few days (mostly cause I went out of town). It smells fantastic now (like sourdough instead of funky cheese), so I think I am on track. Now on to the next step... Thanks again, everyone, for the assistance.
  5. Thanks everyone! I admit that I also tried the starter in The Cook's Book, which I believe involved yogurt. That one was even worse as it smelled like rotten milk within one day. It sounds like the simpler approach works best. So back to the drawing board! I had a great starter once - received during the eGCI class. Unfortunately, during one of my many moves, it got tossed out.
  6. I was wondering if someone could help me out - I'm making my first-ever starter following the Nancy Silverton method (organic grapes in cheesecloth). At day three, my starter smells very strongly of cheese and is very liquidy. I decided this is bad, so I tossed the grapes and started feeding it. I'm wondering: 1. am I right in assuming this is bad? 2. and if so, what could have gone wrong? 3. should I attempt to fix it or should I start over? Any advice would be greatly appreciated.
  7. Just wondering - has anyone tried Quorn? I guess its a mycoprotein (sp?) - some sort of fungus. Apparently pretty popular in Europe and has only been available in the U.S. since last year. Wondering how that compares to tofu, tempeh, etc.
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