Recent content by jackattack1

The ricotta and eggs were mixed right out of the fridge and went back in like 10 minutes later, so the mixture was chilled the entire time. I'm going to make the gnocci this afternoon. Thanks for your reply.

exactly Precisely. I really do like that guy Chuck from "Chuck's day Off" from Canada. He's a rock-star in the kitchen in my opinion.

Hiya'.....I put two raw eggs in my ricotta 3 days ago with parm reggiano, romano, and parsley....I'm all good with that, right?....to mix in some flour and sauted' chopped spinach and garlic and make ricotta spinach gnocci? I guess what I'm asking is..the eggs are okay? I'd imagine they are...

Beef Ettouffe sounds yummy.

I like the way you think. You pretty much summed it up.

If you've been following this pretzel discussion, you might want to go to YouTube and type in " A baker's odyssey: Schwabisch Pretzels Recipe. I would use the same method for making rolls or baguette pretzel bread. The video is produced well and is easy to follow. Very informative. Check it out.

I've read more on pretzel making and the Lye solution is nothing to be fearful of. It's basically 3T to a gallon of water. Yes, you do wear rubber gloves to avoid skin irritation. Respirators and all that gear is very unneccesary. I just watched a youtube of a guy making pretzels the way he...

Root-beer

Adam Ant

Little Pink Houses.......John Melloncamp

pretzels Basically, the dough one would make soft pretzels with is the same for the rolls, baguettes, and buns. It's really all a matter of how you portion the dough and shape it. Also, rise times would be a factor for something like a soft pretzel baguette vs. a soft pretzel. I would do the...

"I am not an animal" made me crack up. I actually heard it in John Merricks voice. I think he says after that...."I am a human being." Dear Lord...I need sleep.

OOps Ohhhhhhhh...I'm so new to this....I saw it in my message box and thought it was me personally. I'm trying so hard to not think "it's all about me" but I cannot help myself. I'm off work today and I'm having fun on DC. I hope my Pretzel Bread thread (how Rhymie) gets some responses...