Quote:
Originally Posted by yimyammer
nice presentation & great job with the swoosh of your puree (been working on improving my swooshes)
Yeah, getting a puree to 'swoosh' nicely is pretty tough. Constructing a puree is pretty difficult in and of itself, and is something I'm working on.
Quote:
Originally Posted by amoeba
Snipe, why not just buy the squid ink straight up?
Also, what was in the filling?
Next time I try to make squid ink pasta, I will absolutely buy squid or cuttlefish ink, however I just kinda wanted to try to harvest it myself this time. The squid I bought was pretty huge and only $2, so thought it would be worth a shot as I'd never broken down calamari before. Thought it would be a good opportunity to learn. They're pretty funky little critters.
The filling was ricotta, parmigiano reggiano, heavy cream, and prawns, processed to a thick paste. I looked for a good baseline recipe briefly, but unsuccessfully. Again, flavor was good, consistency was not what I was looking for. I think the secret here would be to basically make a creamy cheese ravioli and then add maybe 1/3 - 1/2 of the total filling by weight worth of shrimp for essence more than volume (don't quote me as I've not tried it).
Quote:
Originally Posted by RosieTheGreat
Snipe saw you mentioned mozza. Have you been to that restaurant?
every time i go there the food gets worse and worse.
Never been, but I'm certainly sorry to hear that. I've wanted to go for quite a while as my gf is from LA and loved the place (though her last visit was more than a year ago - perhaps 2 - 3). I've loved almost everything I've made from the book (the
fennel ribs I posted here are still one of my favorite dishes as were some fennel rubbed pork chops done in a similar fashion I have yet to write up).
Are you from LA? What have you had that you felt was lacking?
Quote:
Originally Posted by wallacengrommit
Visually, I like the second ravioli, but it suffers (and the third picture more so), by looking lost in the 'soup' bowl. A broader bowl, where the ravioli would appear more to have more of a sauce would be really attractive. You could then dot a ring around the ravioli, increasing the color contrast.
But, really, if I made anything that looked like that, I would be sending pictures to my local news stations, those plates look astonishing.
I always appreciate the kind words as I'm really just learning all this stuff, so thank you very much.
As far as the pic goes, I think I understand what you're saying, but am not sure. I actually just bought that bowl as I love it's ridiculousness. It's a pretty small (appetizer) bowl with this GIANT freaking rim, and something about it says 'hey - this may just be an appetizer, but just so we're clear, PAY ATTENTION, as it's a really good appetizer. Bon appetit bitch."