What is fresh pasta?

said...

Quoted message said:

My question is: Am I mistaken?

Yeah.

Andy

<[email hidden]> wrote in message
news:[email hidden]...
Here I quote verbatum:

Quoted message said:

"I feel that I would make my own gnocchi if I had he opportunity to.
Takes 15 minutes... ", etc.

First of all, what's her secret? How does she make the gnocchi from
scratch in 15 minutes? It would take me more than 15 minuts just to
cook potatoes, unless I was to use a microwave...

Perhaps she's used to having others do the mis en place? AND the clean-up,
don't forget ;-)
Dee Dee

Dee Dee said:

<[email hidden]> wrote in message
news:[email hidden]...
Here I quote verbatum:

Quoted message said:

"I feel that I would make my own gnocchi if I had he opportunity to.
Takes 15 minutes... ", etc.

First of all, what's her secret? How does she make the gnocchi from
scratch in 15 minutes? It would take me more than 15 minuts just to
cook potatoes, unless I was to use a microwave...

Perhaps she's used to having others do the mis en place? AND the
clean-up, don't forget ;-)
Dee Dee

Even cooking the potatoes in a microwave it would take longer than 15
minutes. (And I don't consider cooking the potatoes part of the mis en
place.)

jmcquown said:

Even cooking the potatoes in a microwave it would take longer than 15
minutes. (And I don't consider cooking the potatoes part of the mis
en place.)

She's probably using the famous "already cooked potatoes" who grow only on
the famous "already cooked potato trees" (and don't try to make me believe
potatoes grow up under the ground).
--
Vilco
Think pink, drink rose'

Vilco said:

jmcquown said:

Even cooking the potatoes in a microwave it would take longer than 15
minutes. (And I don't consider cooking the potatoes part of the mis
en place.)

She's probably using the famous "already cooked potatoes" who grow
only on the famous "already cooked potato trees" (and don't try to
make me believe potatoes grow up under the ground).

ROFL That must be it! Why on earth didn't I think of that before?! Thank
you for clearing that up, Vilco. It was going to worry me all day. 😉

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

My question is: Am I mistaken? Is Barbara Lynch right in believing
that when you use dried pasta, you are making pasta from scratch?

She sounds like an ignoramus. But remember, some of these competition
shows, and not only cooking, make a point of having the judges be harsh
and rude. It attracts the kind of viewers - most of them apparently -
who aren't interested in learning about cooking but get a charge out of
seeing someone be insulted and humiliated.

And no, cooking dried pasta is not making from scratch!

--
Peter Aitken

Peter A said:

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

My question is: Am I mistaken? Is Barbara Lynch right in believing
that when you use dried pasta, you are making pasta from scratch?

She sounds like an ignoramus. But remember, some of these competition
shows, and not only cooking, make a point of having the judges be harsh
and rude. It attracts the kind of viewers - most of them apparently -
who aren't interested in learning about cooking but get a charge out of
seeing someone be insulted and humiliated.

They apparently attract quite a few viewers who post here. I'd much
rather watch reruns of The French Chef or even The Galloping Gourmet,
though I really wouldn't watch that either. I saw Hell's Kitchen a
couple of times out of morbid curiosity. That was enough.

Quoted message said:

And no, cooking dried pasta is not making from scratch!

No, it is not. I never make pasta from scratch unless it's egg pasta.
Mmmm. I starting to feel inspired.

Quoted message said:

--
Peter Aitken

--Bryan

email hidden said:

I didn't see the show, I don't know who this woman is, but I'm sure
going to watch it next time.

I've never even heard of the show, but I wouldn't watch it based on
this [censored]. She reminds me of my old boss <a micromanager> who always
second guessed what everyone did and it they didn't do things exactly
the way she *imagined* she would have done it, they were wrong.

BL must be a real "sweetie" to work for. <gag> :P

Quoted message said:

My sister's mother-in-law has been
making gnochhi for 50 years and I think she'd like to punch BL in the
face for saying it takes 15 minutes.

I agree.

Quoted message said:

Just another example of a know-it-all who doesn't know anything.

Oh, yeah. Big time.
--

History is a vast early warning system
Norman Cousins

On Mon, 10 Sep 2007 14:04:35 -0700, Bobo Bonobo® <[email hidden]>

Quoted message said:

They apparently attract quite a few viewers who post here. I'd much
rather watch reruns of The French Chef or even The Galloping Gourmet,
though I really wouldn't watch that either. I saw Hell's Kitchen a
couple of times out of morbid curiosity. That was enough.

AGREED! I haven't even heard of the show in question and it didn't
take me more than once to decide that Hell''s Kitchen was a bunch of
cr*p.
--

History is a vast early warning system
Norman Cousins

Quoted message said:

My question is: Am I mistaken? Is Barbara Lynch right in believing
that when you use dried pasta, you are making pasta from scratch?

No, she is wrong if that is her assertion.

But the difference between fresh and dried isn't how
long ago it was made, it's whether it's dried or not.

So the gnocchi were fresh and the dried was not scratch.

She sounds like a [censored], though.

--Blair

sf said:

On Mon, 10 Sep 2007 14:04:35 -0700, Bobo Bonobo® <[email hidden]>

Quoted message said:

They apparently attract quite a few viewers who post here. I'd much
rather watch reruns of The French Chef or even The Galloping Gourmet,
though I really wouldn't watch that either. I saw Hell's Kitchen a
couple of times out of morbid curiosity. That was enough.

AGREED! I haven't even heard of the show in question and it didn't
take me more than once to decide that Hell''s Kitchen was a bunch of
cr*p.

LOL But Gordon is so entertaining! And in the end, the winner actually
does get something... head chef in a 5 star resort ain't too shabby if you
want to deal with all that goes with it 🙂

Vilco said:

jmcquown said:

Even cooking the potatoes in a microwave it would take longer than 15
minutes. (And I don't consider cooking the potatoes part of the mis
en place.)

She's probably using the famous "already cooked potatoes" who grow only on
the famous "already cooked potato trees" (and don't try to make me believe
potatoes grow up under the ground).
--
Vilco
Think pink, drink rose'

Hey if spaghetti can grow on trees, a la the famous BBC spoof in the
1950s, then surely 'already cooked potatoes' must be available on trees.
Just like money LOL!

YESSSSSSSS!!!!!!!!!!!!!!!!!!!

i just watched the same food network program on mac n cheese. i don't
even know these chefs, but i felt so bad for them. that barbara lynch
has NO right making the comments she made to the contestants. i wish i
was there so i could've told her off. i don't care if you're a judge
there's just somethings that you don't say when judging food these
people tried so hard to create. i don't know this barbara lynch and
from how she comes off i wouldn't even want to know her or her food.
food is about passion and love for cooking and eating, but when u get
people like this just bagging on your food she's bagging on you and
your personality which is messed up. she should worry less about
cooking and food and worry about being more like a human being. i BET
ANYTHING that her whole restaurant staff must hate her because i can
only image what she is like in the kitchen. who knows her food might
be good, but i will never get the chance to taste it because i will
NEVER eat her food because someone that can be that rude and
inconsiderate doesn't deserve my business or anyone elses. i would
like them to make another episode where barbara lynch makes mac and
cheese and let all the contestants judge her food and be as critical
as she was. how would that make YOU feel barbara, probably not that
great. to food network: fyi: u shouldn't probably invite her back to
be a guest judge cuz it's bad for business.

Quoted message said:

I watched the Challenge program on the Food Network today. The subject
was macaroni-and-cheese inspired dishes. One of the judges was Barbara
Lynch of "Number 9 Park" in Boston. She was extremely critical,
demanding and even hostile towards the competing chefs, For example,
in the first round she scored 2 chefs very low because they looked
nervous in the kitchen.

In the second round, 4 chefs used dried pasta for their dishes, while
the 5th (one of the two "nervous" ones) used fresh gnocchi made that
day by a local fresh pasta company. During preparation, Barbara
assaulted him for not naking the gnocchi himself during the short
allotted time of preparation. When the judging time came, she again
devoted almost her entire comment to belittling the chef for not
making his gnocchi from scratch. Here I quote verbatum:

"I feel that I would make my own gnocchi if I had he opportunity to.
Takes 15 minutes... ", etc.

First of all, what's her secret? How does she make the gnocchi from
scratch in 15 minutes? It would take me more than 15 minuts just to
cook potatoes, unless I was to use a microwave...

Second. This chef received a very low score. The other 4 contestants
used dried pasta from a bag, but received no negative comments about
thier pasta not being self-made and got higher scores, with 2
receiving alnost-perfect scores.

My question is: Am I mistaken? Is Barbara Lynch right in believing
that when you use dried pasta, you are making pasta from scratch?

sf said:

On Mon, 10 Sep 2007 13:30:26 -0700, "[email hidden]"

Quoted message said:

I didn't see the show, I don't know who this woman is, but I'm sure
going to watch it next time.

I've never even heard of the show, but I wouldn't watch it based on
this [censored]. She reminds me of my old boss <a micromanager> who always
second guessed what everyone did and it they didn't do things exactly
the way she *imagined* she would have done it, they were wrong.

BL must be a real "sweetie" to work for. <gag> :P

Quoted message said:

My sister's mother-in-law has been
making gnochhi for 50 years and I think she'd like to punch BL in the
face for saying it takes 15 minutes.

I agree.

Quoted message said:

Just another example of a know-it-all who doesn't know anything.

Oh, yeah. Big time.
--

History is a vast early warning system
Norman Cousins

I watched the show and that wasn't the only cheap shot BL took.
She said that one of the chefs was "uncomfortable" with the
ingredients.
The chef responded that she works with the ingredients daily and knew
what she was doing.

I'm glad that the chef who made the gnocchi recipe pointed out that BL
doesn't make her own recipes from scratch in her own restaurant.
..
She shouldn't be a judge in a professional competition until she
knows what she is doing herself.

On Sun, 16 Sep 2007 19:15:51 -0700, "[email hidden]"

Quoted message said:

I watched the show and that wasn't the only cheap shot BL took.
She said that one of the chefs was "uncomfortable" with the
ingredients.
The chef responded that she works with the ingredients daily and knew
what she was doing.

I'm glad that the chef who made the gnocchi recipe pointed out that BL
doesn't make her own recipes from scratch in her own restaurant.
.
She shouldn't be a judge in a professional competition until she
knows what she is doing herself.

Haven't we all had bosses like that? They pretend to be total
authorities on what we do even those their expertise isn't even close
to ours.
--

History is a vast early warning system
Norman Cousins