Does everything have to be "artisanal" now??

Yes, about that...

I had to go to a company event at Olive Garden and saw one of the "chefs" who reheats the commisary supplies. I asked him how he liked his training in Italy.

The response?

A big belly laugh.

 
Stay healthy, Judy! Do you cook yours frozen or fresh? I just

saw a show where the restaurant freezes the freshly made ravioli and then boils them still frozen for each order.

I was wondering if that technique would work with perogies. To help to keep them from bursting by boiling them already frozen. I'm getting better at making them, but right now I have to complete the whole process at one time. This way I could make and freeze the perogies and stop for the day. It would cut down on a LOT of kitchen time for me.

 
I use it too---it has some of the lowest carb counts of all the brands. quite basic and easy to

"artisan up".

 
if they were making "artisanal" wine glasses, then maybe OK. now I have to go look up the word.

 
Take it "out of the box" and "throw it under the bus" so that we...

can have a "win-win situation" and leverage the "new paradigm shift"!

 
honey, that's because the main ingredient is probably styrofoam peanuts. But hey, it's cheap and it

taste okay to me.

 
I'm trying Marilyn (picture me walking around with a can of Lysol

in one hand and a Clorox disinfectent wipe in the other). We made the ravioli a few weeks ago, froze them on cookie sheets and then into plastic bags and into the freezer they went. We freeze them every time we make them and then cook them while still frozen. I don't see why the same technique wouldn't work with perogies.

 
I never boil ravioli. I bake them covered in sauce in a covered pan. You'll never boil them again!!

 
and "kinda" or "sorta" on the Foodnetwork. Ina and Bobby Flay are particularly bad about using these

terms ALL THE TIME! drives me nuts. you don't "sorta" mix something, or "kinda" blend it. you just do it.

 
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