On Sat, 05 Apr 2014 10:42:48 -0400, jmcquown >
wrote:

> On 4/5/2014 10:17 AM, Doris Night wrote:
> > On Fri, 04 Apr 2014 23:45:20 -0400, Cheryl >
> > wrote:
> >
> >> Two things. One was ravioli about 30 years ago and I swore I'd never
> >> make it from scratch again. But the TV chefs make it look so easy that
> >> I'd probably try it again sometime. The second was perogi. That one
> >> I'll never do again.
> >
> > Gnocchi. I watched a video on how to do it properly, and tried to
> > follow it exactly. Put the potatoes through a ricer, then spread them
> > out on the counter to dry before mixing the dough. Try as I might, I
> > couldn't get the hang of shaping the the things. And they ended up
> > tasting rather meh, after taking most of the afternoon to produce.
> >
> > Doris
> >
> For me it was tamales. Tamales are really a multi-person assembly line
> process. Without a lot of help they take forever to make. They were
> delicious, though!
>
I'm with whoever said ravioli. I don't mind making the filling and
filling the ravioli and I don't mind mixing the pasta dough. BUT
rolling it out is a huge chore that I don't enjoy and after all that
work... they tasted just like fresh ravioli from the refrigerated
section which told me one of two things: either

1. I suck at it
-or-
2. Refrigerated ravioli is pretty darned good (I vote for that)

So, I decided to cross ravioli off my list. OTOH, I make excellent
gnudi, so I don't care.


--

Good Food.
Good Friends.
Good Memories.