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sf[_9_]

On Mon, 14 Mar 2011 19:03:13 +0000 (UTC),
(Steve Pope) wrote:

> sf > wrote:
>
> >On Mon, 14 Mar 2011 06:41:03 +0000 (UTC),
>
> >> If Phoenix Pastaficio has what you want (e.g. a filled raviloi),
>
> >I'm unfamiliar with that name. Is it a storefront in Berkeley too?
>
> Why of course.

I wasn't sure where you meant, because you go to the farmer's market
which has vendors that may or may not be located in Berkeley.
>
> >> Pasta Shop is excellent and
> >> has the only good gnocchi I've found around here.
>
> >Honestly, I've never had gnocchi I liked. If it's any good, it would
> >be worth the trip just so I could say I've had some that was
> >palatable.
>
> So far as I can tell making good gnocchi is a real balancing act.
> Usually, it either falls apart, or it is too chewy/rubbery.

I haven't had the falling apart style, but it's been hard to swallow.

> When
> done just right it is great stuff. But I've given up on trying to make
> it from scratch myself.

I'm looking for great. Never having found it, I'm afraid any attempt
on my part will be an equally abysmal failure.

>
> Even in Italy I have only had truly good gnocchi once, in Verona
> 20 years ago. But I keep ordering it in hopes of getting lucky.

Me too, but my patience has come to an end.
>
> (This is with respect to Northern, potato-containing gnocchi... not
> Sorrento gnocchi which is a different item and I think more forgiving.)
>
Thanks, then it's not just my bad choices. I think I'm talking about
potato gnocchi... at least I hope so. I've pretty much given up on
gnocchi in general. I hate to waste money like that time after time.

--

Today's mighty oak is just yesterday's nut that held its ground.