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Originally Posted by !@#$%!
hola chef!
im fine, thanks. can't wait for the winter to completely go away (we still get snow). fresh tomatos sounds like science fiction to me right now. but i might grow them this summer if i have time.
THAT PASTA LOOKS AWESOME.
and hey, the ciabatta doesn't have to be perfect for you to enjoy making it right?
you're lucky to work with something you clearly love. i'm trying to get back to that this year.
by starchy potato i meant a russet in this case. every country has its own potato varieties i think, so names will vary, but you can roughly categorize them by carbohydrate mix /texture.
on the one hand you have the starchy (floury) ones, which will crumble when boiled but make great frittes , can be baked too, mashed, etc. here they're called russet, idaho, there may be others.
on the other hand you have the "waxy" ones, which make good boilers, hold up together in stews, salads, etc. reds, fingerlings, "new" potatoes, etc.
then there are in-between ones like white and yellow potatoes with various degrees of creaminess/flouriness (starchy/waxy), and generally give you a creamier mash.
for the taste/texture i generally prefer waxier potatoes (e.g. yukon gold) but used a starchy variety (russet) for the soup because it makes a better thickener. using this kind saves having to make a roux in a classic clam chowder, for example.
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ah ok, potato type. my english cooking vocabulary is pretty bad...
je ne parle pas cuisine alla tutti frutti mit Kartoffelstampf.
yes, get back to doing what feels right for you!
I'm pretty happy here right now. a bit more time for musical projects would be nice...
we had a brezn week basically.
here's noele looking badass making them
took a while, is annoying as hell, but the result is worth it.
(as poolish for the dough we used our old ciabatta bread with the lievito madre)
vienna is getting a bit rough lately but i still have hopes.
state-wise things turn worse and worse and everyone is waiting for norbert hitler to take over the show.