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Posts by Someday

The thinner the quicker it will cook. It it is thin, 2-3 minutes is probably good. Then you always finish in the sauce with a little of the pasta water thrown in. I'm sure youtube has thousands of videos on how to do this.  Let us know how it turns out. 
Your problems is almost definitely too thick pasta. Unless you are an Italian grandmother you'd best invest in a pasta roller. You could probably find one on ebay for cheap. If you plan on making fresh pasta often it is a necessity.    If you have the duckets then Kitchen-Aid makes a pretty darn good pasta roller attachment. I think they are 50-70 bucks, but IMO worth it. 
My guess is, since you didn't use a pasta roller, that you didn't roll it thin enough. Overworking pasta dough is hard to do, not impossible, but easier if you used a food processor.    And hey, kudos for making fresh pasta. Another couple of batches you'll be wondering why you've never done it before. 
I'm beginning to think this guy is just full of it and a troll. He can't be this thick. 
I'm telling you, check out Charleston, SC. Great up and coming food scene, low cost of living, nice climate, and they need good cooks. 
This guy is completely missing the point. He seems to think that we are upset that he is upset, when we are really upset about his gross generalization of American chefs. Of course I wouldn't serve rotten meat, I wouldn't expect him to. But I also would expect someone with his experience to realize that it has nothing to do with nationality, it has to do with working in a bad kitchen (which are everywhere).  I'd feel much the same as you in your situation, I'm sure. But...
(All right let me try)             Salt Lake City.
Disrespected the industry? No, you disrespected an entire group/culture of chefs who have just as much experience, work just as hard, and care just as much as you because you worked at a Marriot or some shit in North Carolina. You feel however you want to feel about where you work, but don't come in here and blanket every American chef because of your limited exposure to American kitchens.  And also,  I fail to see what about any of my responses was irrational. I'm quite...
Again, what does being American have to do with anything? There are bad cooks, lazy chefs and substandard quality everywhere in the world. You are in the position you are in because of the choices you've made. You work in the kitchens you work in because you chose to work there. You are in the US because you chose to come here.  You want to come on here and bitch about your job, that is fine. Nothing wrong with that--this forum is a good place for venting. But don't act...
You said "what on earth is going on with American chefs." That is lumping an entire country. Working on a cruise ship doesn't count. And I know that Ramsay's shows are for entertainment purposes, but it does show that very, very bad kitchens and chefs can work in, gasp, Europe. They exist everywhere.  And again, if you are going to lump an entire country full of chefs based on your limited exposure of 2 kitchens, then the problem lies just as much with you as it does...
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