Originally Posted by gbrettin If only there was a thread that covered my entire build.... Go away. We cooking in here! Roman Gnocchi 1200g whole milk whole stick of butter
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01-31-2024, 09:37 AM | #76 (permalink) |
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Go away. We cooking in here!
Roman Gnocchi 1200g whole milk whole stick of butter 12g salt 125g parm 5 egg yolks >1g nutmeg Add milk, butter, & salt to pot and bring to a low simmer. Whisk and sprinkle in 275g semolina flour. Stir until very thick. Cook for 15m over low heat stirring every 5m. Remove from heat and stir in eggs, parm, & nutmeg. Spread mixture onto oiled half sheet tray evenly. Use 2nd sheet tray to press down on mixture to flatten out. Refrigerate for 30m Heat pan over med-high heat and add oil. Fry each side of gnocci for 2m. Fresh Jam Sauce: 5-8 med tomatoes, cored and skin removed 1/2c olive oil 1 med onion, sm diced 5 cloves sliced garlic red pepper flake 1-1/2tbsp tomato paste Core tomatoes removing white pith. Bring lrg pot with water to a boil. Boil tomatoes for 45s. Remove and deskin. Dice and retain any juice. Add oil, garlic, pepper, and salt to a pot. Gently fry on low for 15m. Add tomatoes. Add reserved tomato juice if looking dry. Add tomato paste and cook for 15m. Adjust with salt, fish sauce, sugar, and seasoning if needed.
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01-31-2024, 06:55 PM | #77 (permalink) |
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01-31-2024, 06:57 PM | #79 (permalink) |
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Double clutch it and don't granny shift so you don't have to rip apart the block to replace the fried piston rings. Don't use 100 shot of NOS.
When building, do it with a mad scientist.
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02-01-2024, 07:17 AM | #81 (permalink) |
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I get the feeling Chen likes crusty tuna....
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