Thursday, October 26, 2006
Secrets of Sabor!
The Food Editor (FE) took that cooking class we talked about the other night and, well, the FE knows how to eat but we never said he knew how to cook! In other words, it wasn't quite as basic (i.e., "Cooking for Dummies") as the class description implied. Indeed, some in attendance were Lincoln Park Trixi...young women recently engaged, with sophisticated questions about what cuttlery to include on the registers. The food was yummy and, in the spirit of MonzMu, we offer a couple of instructor-described secrets we learned. For the squash ravioli we didn't use pasta but thin wanton wrappers, wet with a little water along the edges (egg whites are better if you're frying, but we were boiling). Plop a dollop onto the center (people tend to put too much and it oozes out) and fold them into cute shapes or just put another wrapper on top and press down the edges. And here's some industry lingo: butter is "love" and salt is "kisses" -- so a dish with a lot of both is made "with a lot of love and kisses."
It's no secret what Monz had for lunch: a road trip to Louie's for the Thursday lasagna special. Delicious! Salad with beets (Da!) and water.
The Food Editor (FE) took that cooking class we talked about the other night and, well, the FE knows how to eat but we never said he knew how to cook! In other words, it wasn't quite as basic (i.e., "Cooking for Dummies") as the class description implied. Indeed, some in attendance were Lincoln Park Trixi...young women recently engaged, with sophisticated questions about what cuttlery to include on the registers. The food was yummy and, in the spirit of MonzMu, we offer a couple of instructor-described secrets we learned. For the squash ravioli we didn't use pasta but thin wanton wrappers, wet with a little water along the edges (egg whites are better if you're frying, but we were boiling). Plop a dollop onto the center (people tend to put too much and it oozes out) and fold them into cute shapes or just put another wrapper on top and press down the edges. And here's some industry lingo: butter is "love" and salt is "kisses" -- so a dish with a lot of both is made "with a lot of love and kisses."
It's no secret what Monz had for lunch: a road trip to Louie's for the Thursday lasagna special. Delicious! Salad with beets (Da!) and water.
Comments:
2 comments
yes i heard that too about the wonton sheets for raviolies!!! :) i plan on making pumpkin ravioli this weekend... (as i've planned to do for like months now..)
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