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Reefer2 wrote: I am sooooo rookie, I had to google and youtube how to cut it up, didn't know what I could use.

Being a rookie is fine, just need the playing time to develop properly amirite??

Aaronp18 wrote:

Reefer2 wrote: I am sooooo rookie, I had to google and youtube how to cut it up, didn't know what I could use.

Being a rookie is fine, just need the playing time to develop properly amirite??

Less cap hit than having Topper do it for you.

Lemon grass is pretty much inedible, cut it into 3"-4" lengths, them bruise it break the cell walls by gently beating on it with the back side of your knife.

Topper wrote:Lemon grass is pretty much inedible, cut it into 3"-4" lengths, them bruise it break the cell walls by gently beating on it with the back side of your knife.

Haven't used lemongrass much in the past but this is exactly how I used it this time.

Bruised them, cut them, and simmered in stock for about 30 mins (along with lime leaves and galangal or ginger). Strain out all the solids and you end up with a super aromatic broth with very little work.

Cut up some chicken thighs and shiitake mushrooms and simmered in the broth for about 20 more mins, skimming the top every once in a while.

Add coconut milk, fish sauce, and a touch of sugar.

Serve with rough chopped cilantro and lime wedges (and chili oil if you want it a bit spicy).

Seeing a lot of love for Global knives on here. I had been leaning towards this Shun

http://www.gourmetwarehouse.ca/chefs-sa ... hefs-knife on sale last year at House of Knives for $155, but wondering if you guys prefer the Global G2. At ~$50 less, it's substantially less expensive.

Went and checked the Global knife at the local place in Langley.

Wow.........

Tried the sample on a potatoe and celery, ok I get it, like a hot knife through butter.

Interesting fact - these knifes are made in my wife's home province in Japan. She is going back to Japan next March and may bring back a gift for us. The Province is famous for knifes and working metals.

Reefer2 wrote:Went and checked the Global knife at the local place in Langley.

Wow.........

Tried the sample on a potatoe and celery, ok I get it, like a hot knife through butter.

Interesting fact - these knifes are made in my wife's home province in Japan. She is going back to Japan next March and may bring back a gift for us. The Province is famous for knifes and working metals.

That's one hell of a time out Reef. Glad you are converted.

Puck, its all about how the knife feels in you hand. If the Shun feels $50 better in your hand, then it is worth it.

Keyser, yum!

In the Caribbean, lemon Grass is known as fever grass and is used as a herbal remedy (tea) but not as a food seasoning.

I made a poutine

I made meatloaf

] ]

World Health Organization says Pig Food is bad, bad, bad. Salami, sausage and ham is as bad as smoking cigarettes, asbestos exposure and drinking alcohol, 2 slices of bacon increases the chances of colorectal cancer by 18 percent. Meat is a carcinogen. WTF

RoyalDude wrote:World Health Organization says Pig Food is bad, bad, bad. Salami, sausage and ham is as bad as smoking cigarettes, asbestos exposure and drinking alcohol, 2 slices of bacon increases the chances of colorectal cancer by 18 percent. Meat is a carcinogen. WTF

Yes, we'll all die of colorectal cancer, because our life expectancy surpassed 35 years.

Topper wrote:

RoyalDude wrote:World Health Organization says Pig Food is bad, bad, bad. Salami, sausage and ham is as bad as smoking cigarettes, asbestos exposure and drinking alcohol, 2 slices of bacon increases the chances of colorectal cancer by 18 percent. Meat is a carcinogen. WTF

Yes, we'll all die of colorectal cancer, because our life expectancy surpassed 35 years.

My grandmother lived to 96, chain smoked and had a pour diet. Had an uncle die in his early 60's, never smoked, ate well, drank moderately etc. A jammer he had. Fuck the W.H.O.

Dude you have a pour diet yourself . You have poured many a meal down your gullet over the years .

Topper, how do you make gnocchi?

I've made it a few times, and it has been good but not great.

I Basically...
Peeled and boiled potatoes until fork tender.
Drained and mashed.
Mixed with egg and flour (apx 1 egg and 1c flour for every cup of potato)...rolled, cut, boiled until they float.

To be honest I don't even like gnocchi all that much, but I'd still like to know how to make it properly. Mine seem pretty heavy...not sure if it is because of the water absorbed from boiling vs baking/steaming the potatoes, or what.

Oh fuck. Gnocchi is an art. One of my jobs at the restaurant was to make the gnocchi, making great pillowy cloudlike gnocchi is trial and error. Their soft light texture is critical.

Your basic recipe is right but all spuds have different moisture contents. Have a pot of water boiling and try one before rolling out the batch, if it is heavy, add a little water, loose, add a bit more flour. Try again to see if it is right. The trick is to get it right ASAP so you don't overwork the dough, generate long gluten strands and have rubbery gnocchi.

Gnocchi is one of my son's favourite dishes. At the age of three he famously sent back a plate of bad factory made rubber ball turds being passed off as gnocchi in a restaurant.

For him, I put a lot of fine chopped rosemary in the dough and serve with a gorganzola cream sauce and pancetta. I'll make a large batch and freeze them. Spread them out on a parchment lined sheet pan, you can probly go three layers to a pan and then freeze them. Once frozen, dump them in a big ziplock.

They really need bold flavours. In the restaurant we served porcini gnocchi. I'd re-hydrate porcini, saute, squeeze out the excess moisture and blast in a food processor before adding to the dough. At home I have done the same with shiitake mushrooms.

In the restaurant I'd roast poatoes and then peel, make sure you prick the skins with a fork in several places. At home I boil spuds, then peel them. Start them in cold water. Mash with potato ricer or a mouli mill.