Anything goes in The Snug, General Discussion's rebellious little brother. An off-topic den of iniquity where any subject not covered elsewhere may be discussed. Well, anything except golf, Star Wars and Arsenal.
btajim - mcfc wrote: ↑Thu Mar 30, 2023 1:51 pm
It was soft pasta and not hard that needs simmering for 12 minutes or so.
Ummm ... gnocchi isn't pasta mate. Gnocchi is a type of dumpling made with potato, flour, egg and salt. If it looked like pasta then you're probably talking about egg pasta which usually takes around 4-5mins.
Fantastic thread with some great links , keep them coming .
My interest in cooking stemmed from the days of Keith Floyd and Gary Rhodes who both championed British Food and ingredients from the outset - my first ever dish was Floyd's ' Quiche Lorraine ' - Antonio Carluccio , Gennaro Contaldo and Anna Del Conte got me interested in Italian cuisine - early Ken Hom , Chinese - Sarah Brown and Cranks were my go-to books on Vegetarian cookery - I've collected cookery books from the early 80s which encompass most countries and continents but eventually I had to slow down due to lack of space - nowadays I find the internet a great source for recipes but I'll still treat myself to the odd new book if it catches my eye .
Greatest Cockney Rip Off wrote: ↑Thu Mar 30, 2023 2:56 pm
Ummm ... gnocchi isn't pasta mate. Gnocchi is a type of dumpling made with potato, flour, egg and salt. If it looked like pasta then you're probably talking about egg pasta which usually takes around 4-5mins.
I love a bit of Keith Floyd. The original celebrity cook who didn't take cooking too seriously,
Anyway tonights dinner was Coq au Vin in the slow cooker. Prepped and kicked off this morning, go to football have a couple of pints. Come home and all done.