Hi folks, it's your cooking hero Chef G. here, and I'm pleased to welcome you to another episode of the Chef G. Cooking Channel. A couple days ago I was very excited to brag about how I prepared homemade pasta for the first time. It was a major revelation to me that I could make a batch of linguini by stirring some eggs into a pile of all-purpose flour, then smooshing it together with my bare hands, then forming it into a ball, then wrapping the ball in Saran wrap, then letting the ball sit in the wrap for an hour, then cutting the ball into four pieces, then rolling the hell out of each piece with a rolling pin until it would roll out no more, then cutting the flattened dough into narrow slices with a pizza cutter.
I gotta tell ya, it was big time fun. Sure, it took a lot of time and effort, but the results were so much tastier than what you can get out of a $3.00 box of Creamette's linguine from the grocery store.
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| One ball of dough rolled out on the board, another ball in my hand ready to go. |
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| Here is the linguine I sliced from the first ball. |
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| Here is the linguine I sliced from all four balls. That's a nice batch of linguine. |
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| Homemade pasta doesn't need spaghetti sauce slathered all over it. All I did was drizzle a little olive oil and sprinkle some salt & freshly chopped flat leaf parsley. DELICIOUS! |
Despite my pasta making success, this blog post comes with a heavy heart. I saw something on my news feed that makes me think I should change my name.
Of course, Sheff G. can endorse whoever he wants, and Trump can endorse any rapper he wants. I just don't want to be associated with either one of them.
I might have an alternative to changing my name, however. I could sue Sheff G. for copyright infringement. I think a good, high-powered lawyer could convince any jury in the land that Sheff G. only came up with his lame name to profit from the fame of the original Chef G.
Thought Chef G might get into the kitchen over the holiday weekend... yay! That looks very yummy and worth the effort! I LOOOOOOVE noodles. My grandma made the best chicken and noodles, and she made the egg noodles from scratch like you. We used to make the noodles together - I remember loving to cut them with a knife. She also used to make them, dry them and mail them to me when I was in college so I could make my own. Alas, my noodle days are over. I've made chicken and noodles with rice noodles when I have had bad cravings in the past.. but it's just not the same. Glad you could spend the time for such a marvellous feast - there's really no comparison to fresh pasta.
ReplyDeleteI'm a big noodle fan too. I will eat any dish that has noodles even if I don't like any of the other ingredients. I dread the day my doctor says I have to cut back on my carb intake.
DeleteOoops - comment above by Nerd Em.
ReplyDeleteI knew it was you, Nerd E.
DeleteAnd funnily enough, we have an olive oil company called Cobram Estate, too. It's actually only about 2.5 hours from where I live: https://cobramestate.com.au/collections/all?gad_source=1&gclid=EAIaIQobChMIpquN45-6hgMVbVwPAh19Li3REAAYASAAEgJj4_D_BwE
ReplyDeleteWhen I noticed the Australian Cobram Estate bottles looked just like the Californian Cobram Estate bottles, I did a little research. I learned both operations are part of the same company, which brags about being able to take advantage of olive harvests from two growing seasons in two hemispheres.
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ReplyDeleteAh, makes sense! Is your cobram estate near a town called Cobram? Ours is - and boy is olive oil expensive and hard to find at the moment due to shortages here and in Europe!
ReplyDeleteNope! I guess your Cobram Estate is one-up on mine. Olive oil is expensive here too, but worth every penny vs. other vegetable oils, in my opinion.
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