Chef vs Claude Battle …… to the Death!!!!
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Recap of the hints so far:
Hint #1 : it is part of an entrée (as stated above it is not 100% completed because I made them to freeze)
Hint #2: The dish uses leftovers from another one of my cooking passion
Hint #3: The dish does contain an ingredient that I just finished making but will take a minimum of 400 days before it is officially ready to enjoy
Hint #4 The country of origin is Italy
Hint #5 : Origin most likely Northern Italy
Hint #6: The original recipe used a starch but this variance used a protein in its place -
Recap of the hints so far:
Hint #1 : it is part of an entrée (as stated above it is not 100% completed because I made them to freeze)
Hint #2: The dish uses leftovers from another one of my cooking passion
Hint #3: The dish does contain an ingredient that I just finished making but will take a minimum of 400 days before it is officially ready to enjoy
Hint #4 The country of origin is Italy
Hint #5 : Origin most likely Northern Italy
Hint #6: The original recipe used a starch but this variance used a protein in its placeDr_Pain said in Chef vs Claude Battle …… to the Death!!!!:
Hint #5 : Origin most likely Northern Italy
like the Parma region perhaps?
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Dr_Pain said in Chef vs Claude Battle …… to the Death!!!!:
Hint #5 : Origin most likely Northern Italy
like the Parma region perhaps?
Ridley Acres said in Chef vs Claude Battle …… to the Death!!!!:
Dr_Pain said in Chef vs Claude Battle …… to the Death!!!!:
Hint #5 : Origin most likely Northern Italy
like the Parma region perhaps?
That is a great question which I don’t have an answer for. The origin of the dish is Northerner however all Italian regions do produce the dish with variance in the sauce or some of the ingredients
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Ridley Acres said in Chef vs Claude Battle …… to the Death!!!!:
Dr_Pain said in Chef vs Claude Battle …… to the Death!!!!:
Hint #5 : Origin most likely Northern Italy
like the Parma region perhaps?
That is a great question which I don’t have an answer for. The origin of the dish is Northerner however all Italian regions do produce the dish with variance in the sauce or some of the ingredients
Dr_Pain Is there rice and/or seafood in this dish?
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Chef said in Chef vs Claude Battle …… to the Death!!!!:
Dr_Pain Is there rice and/or seafood in this dish?
There is no rice in the dish. The “little pillows” are the dish. You can have variances on the “little pillows” as to how they are made, AND you can have different sauces. You can definitely add seafood to the dish (YUM!!)
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How about some sort of Gnudi
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How about some sort of Gnudi
johnsbrewhouse said in Chef vs Claude Battle …… to the Death!!!!:
Gnudi
Look at you johnsbrewhouse. You must have read somewhere that I like to make cheese and extrapolated from there. I would have accepted gnocchi although gnudi is more technically correct. I make both the same. The hint regarding an ingredient I just finished making and will take a mininum of 400 days is because I just finished making a parmesan wheel, and it takes that long to develop the full flavor.
Send me your address and I will send you a little cajun prize.
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I was thinking it had either parmesan or prosciutto or both
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I was thinking it had either parmesan or prosciutto or both
Ridley Acres said in Chef vs Claude Battle …… to the Death!!!!:
I was thinking it had either parmesan or prosciutto or both
I am sure that you could make a sweet butter, cracked pepper and prosciutto to toss those gnocchi in. I am sure it would be delicious. I have to say you are on the money as far as the ingredient that takes 400 days to age. Both Parmesan and Prosciutto take that long. Unfortunately I am trying to capitalize on the incredibly ridiculous market and just put my house on the market so I can’t cure and age a prosciutto until I get to the next house
Maybe I should send you a little something also for participating, and obviously to Chef since I have just been waiting for an opportunity to do so. Both you guys send me your address also and I’ll pop something in the mail
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johnsbrewhouse said in Chef vs Claude Battle …… to the Death!!!!:
Gnudi
Look at you johnsbrewhouse. You must have read somewhere that I like to make cheese and extrapolated from there. I would have accepted gnocchi although gnudi is more technically correct. I make both the same. The hint regarding an ingredient I just finished making and will take a mininum of 400 days is because I just finished making a parmesan wheel, and it takes that long to develop the full flavor.
Send me your address and I will send you a little cajun prize.
Dr_Pain Looked like you had made some sort of ricotta or soft cheese then you gave the clue of little pillows
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I’m going with tater tots on this one. You guys are way out of my wheelhouse.
“You never really die until you end up on the wall at a Cracker Barrel”
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Dr_Pain Looked like you had made some sort of ricotta or soft cheese then you gave the clue of little pillows
johnsbrewhouse said in Chef vs Claude Battle …… to the Death!!!!:
Dr_Pain Looked like you had made some sort of ricotta or soft cheese then you gave the clue of little pillows
Every time I make a cheese I end up making ricotta either for lasagna or for gnocchi or for my wife or I to just eat. So much better than the stuff you buy at the store
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GWG8541 said in Chef vs Claude Battle …… to the Death!!!!:
I’m going with tater tots on this one. You guys are way out of my wheelhouse.
Now that is HILARIOUS!!!
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Ridley Acres said in Chef vs Claude Battle …… to the Death!!!!:
I was thinking it had either parmesan or prosciutto or both
I am sure that you could make a sweet butter, cracked pepper and prosciutto to toss those gnocchi in. I am sure it would be delicious. I have to say you are on the money as far as the ingredient that takes 400 days to age. Both Parmesan and Prosciutto take that long. Unfortunately I am trying to capitalize on the incredibly ridiculous market and just put my house on the market so I can’t cure and age a prosciutto until I get to the next house
Maybe I should send you a little something also for participating, and obviously to Chef since I have just been waiting for an opportunity to do so. Both you guys send me your address also and I’ll pop something in the mail
Dr_Pain Okay, you won this round. It sounds great. Would you be willing to post the recipe. I need to make this. Thanks
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Dr_Pain Okay, you won this round. It sounds great. Would you be willing to post the recipe. I need to make this. Thanks
Chef said in Chef vs Claude Battle …… to the Death!!!!:
Dr_Pain Okay, you won this round. It sounds great. Would you be willing to post the recipe. I need to make this. Thanks
Absolutely!! Super easy! I do want you guys to send me your addresses for being such good sports and for johnsbrewhouse for not only getting the answer but for knowing the appropriate name
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GWG8541 said in Chef vs Claude Battle …… to the Death!!!!:
I’m going with tater tots on this one. You guys are way out of my wheelhouse.
Amen to that.
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GWG8541 said in Chef vs Claude Battle …… to the Death!!!!:
I’m going with tater tots on this one. You guys are way out of my wheelhouse.
Amen to that.
PapaSop said in Chef vs Claude Battle …… to the Death!!!!:
GWG8541 said in Chef vs Claude Battle …… to the Death!!!!:
I’m going with tater tots on this one. You guys are way out of my wheelhouse.
Amen to that.
Come on PapaSop !!!
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PapaSop said in Chef vs Claude Battle …… to the Death!!!!:
GWG8541 said in Chef vs Claude Battle …… to the Death!!!!:
I’m going with tater tots on this one. You guys are way out of my wheelhouse.
Amen to that.
Come on PapaSop !!!
Dr_Pain said in Chef vs Claude Battle …… to the Death!!!!:
PapaSop said in Chef vs Claude Battle …… to the Death!!!!:
GWG8541 said in Chef vs Claude Battle …… to the Death!!!!:
I’m going with tater tots on this one. You guys are way out of my wheelhouse.
Amen to that.
Come on PapaSop !!!
I’m not even in the same league… You guys rule!
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I just posted the recipe and you will see that it is pretty simple and straight forward. If you like the consistency of a soft dumpling in butter, garlic and basic (or what ever sauce you chose to use) then you will love them. I’ve been tempted to use them as a replacement for the dumplings in Chicken and Dumplings because they are that good
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I just posted the recipe and you will see that it is pretty simple and straight forward. If you like the consistency of a soft dumpling in butter, garlic and basic (or what ever sauce you chose to use) then you will love them. I’ve been tempted to use them as a replacement for the dumplings in Chicken and Dumplings because they are that good
Dr_Pain Looks great. Guess I’ll make this soon. Now What’s up with the 400 days until it’s ready?
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