Maggie's Farm

We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.

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Tuesday, December 29. 2009

Fun with Wonton

A BD pupette made home-made pumpkin ravioli last week. Nothing but butter and a little chopped sage on top. Delicious, but one only has to make the home-made ravioli pasta one time, just for the experience. After that, you can use wonton wrappers from the store instead.


Here's Alton on the topic:


Posted by Bird Dog in Food and Drink at 17:37 | Comments (3) | Trackbacks (0)

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Bad Bird Dog! Bad.

Take the time and make your pasta. It is definitely worth it. What's going to be your secret ingredient when you take out all of the love?
FWIW - Alton is a good host, but a Chef he is not.
I would not pay the man to make me dinner. If I did, I would be pissed if he served me Won-Ton wrappers masquerading as Ravioli.
That is a great dish. The Browned Sage-Butter is great on any number of things...
#1 garrett on 2009-12-29 21:35 (Reply)
Don't be a grouch!
You can put the love into the filling.
#1.1 Bird Dog on 2009-12-30 10:35 (Reply)
Don't be a hack with the cooking advice.
Won-Ton wrappers are not made from Semolina. They lack the richness of pasta as they are light on egg yolks. Robbing the dough of its velvety texture and rich flavor.
Giada's panties would be bunched if she read such blasphemous advice.
Besides, I didn't think you were a Harvard grad., lighten up re: the snark.
Other good fillings : Sausage and Arugula w/marscarpone, and Lobster and Marscarpone, smoked pheasant/grouse w/baby spinach and tagliare.
#2 Garrett on 2009-12-31 13:14 (Reply)

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