Comments on: Phasers on full

By: Derek

Derek — Wed, 17 Oct 2012 13:44:14 +0000

Thanks for the tip. I knew about them blowing up but I still haven’t been able to find the right time at this elevation, it was worse when I lived in Leadville. If you want to have a good time, call a prepackaged food company to ask about additional tips for high altitude cooking. The instructions are written for 3500 ft usually so when you tell them you live at 10200 they tend to blow gaskets. One company actually said “we have no idea, if you figure it out call us.”

By: Larry T.

Larry T. — Tue, 16 Oct 2012 16:46:21 +0000

We cheat a little by using an egg mixture applied with a tiny paintbrush (like the kind you used to use on your plastic model cars) before pressing the sheets together. That seals the ravioli (it’s already plural, one is a raviolo, ours are more correctly ravioloni, as in BIG) filling inside very well. Ya gotta watch the cooking time too, “al dente” on these is just 5 minutes or so, otherwise they’ll blow up, leaving you soggy squares of pasta floating in kind-of polluted water.

By: Derek

Derek — Tue, 16 Oct 2012 13:41:05 +0000

For the right tamales it would be worth it. I have never been able to get the pasta to seal well on the ravioli’s, or on pierogi for that matter.

By: Larry T.

Larry T. — Tue, 16 Oct 2012 13:02:48 +0000

Ahhh, real tamales! The wife’s youngest bro used to have a Latina girlfriend whose family used to share those with us at holiday time in SoCal, We miss them so much we joked about “whoring him out” to some other Latino family in exchange for tamales!

By: Larry T.

Larry T. — Tue, 16 Oct 2012 12:59:25 +0000

To be honest, while I very much enjoy eating the fruits of our labors the party is the thing. A good excuse to have folks over, enjoy some great food and wine and shoot the bull. Lillian, a colleague of the wife’s, looks forward to “ravioli day” like a kid does xmas!

By: Libby

Libby — Tue, 16 Oct 2012 04:27:42 +0000

Larry, that looks wonderful. Your ravioli must be luscious. What a great way to get it done with fun and friends.

By: Patrick O'Grady

Patrick O'Grady — Tue, 16 Oct 2012 01:02:35 +0000

I’ve always thought of ravioli as like tamales …. the sort of delicious project that, as you note, one tackles a couple times a year. I’ve never tackled tamales, either, for that delicacy depending upon the kindness of strangers.

When I worked at The Arizona Daily Star in Tucson one of the back-shop guys’ grandmothers made killer tamales that he would bring to the newsroom and sell by the dozen. Each had a green olive tucked away inside somewhere. Oh, man, were they good.

I have a bunch of green chile in the freezer … I need to get busy on enchiladas, green-chile stew, all those fine cold-weather dishes. If only the temps would drop out of the 70s … (sob).

By: Larry T.

Larry T. — Tue, 16 Oct 2012 00:50:55 +0000

If yours truly, a bike mechanic by trade can do it, it’s NOT difficult. Simple ricotta and parsley or spinach filling’s are pretty easy too. It’s the setting up of the production that’s a lot of work, which is why we do it only a couple of times a year. In Italy of course, we just walk over to the pasta shop and get ‘em…but THAT’s a civilized country!

By: David R

David R — Tue, 16 Oct 2012 00:05:40 +0000

The rimshot was need here as well…

By: Patrick O'Grady

Patrick O'Grady — Mon, 15 Oct 2012 23:24:10 +0000

(rimshot)