Comments for Ideas in Food

Comment on Crispy Skin Black Bass by Aki and Alex

Aki and Alex — Sun, 24 Apr 2011 11:13:04 +0000

the gnocchi are 50% ricotta and 50% gnocchi with 1% activa y-g, parmesan and a couple of egg yolks
they need to set for 24 hours

Comment on Crispy Skin Black Bass by Mikko Gruenzner

Mikko Gruenzner — Sun, 24 Apr 2011 04:13:14 +0000

Aki and Alex, I love this plate. Is the gnocchi recipe in the book agood reference point or do you use a different ratio of potato to ricotta and Activia yg? I have having a little difficulty gettting this to work.

Comment on Savoy Cabbage by @roganjosh

@roganjosh — Thu, 21 Apr 2011 14:53:39 +0000

Does it retain the Savoy sweetness?

Comment on Savoy Cabbage by Aki and Alex

Aki and Alex — Thu, 21 Apr 2011 14:12:43 +0000

yes, we pressure cook cabbage leaves with dried shiitake mushrooms, smoked kombu and water

Comment on Savoy Cabbage by @roganjosh

@roganjosh — Thu, 21 Apr 2011 13:56:27 +0000

Cabbage stock in the saucepan?

Comment on Egg White Timbale by JudithKlinger

JudithKlinger — Thu, 21 Apr 2011 09:42:40 +0000

Which begs the question, what are you doing with all those yolks?

Comment on Coconut Ricotta by Jack Douglass

Jack Douglass — Wed, 20 Apr 2011 17:04:44 +0000

Out of curiosity what type of centrifuge are you using? I’ve been looking for one and have found mostly small (test tube) size ones.

Comment on Pretzel and Beer Noodles by Stephsavchuk

Stephsavchuk — Wed, 20 Apr 2011 16:30:57 +0000

Did you just pulverize the pretzels and use them as the flour? Or did you use a combination of both flour and pretzel? Any eggs or straight beer as your liquid?

Comment on Savoy Cabbage by Gius

Gius — Wed, 20 Apr 2011 06:41:18 +0000

beautiful

Comment on May 2nd Classes in Philly by Todd Ruiz

Todd Ruiz — Sat, 16 Apr 2011 19:59:32 +0000

I miss the north east, wishin I could be there