Freeform Ravioli. Check out the
slide show of the process.
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SayYum-2005-02-23.mp3 [17.9mb (37:44) 64kbps]
Tonight we flew by the seat of our pants and made some raviolis with leftover egg roll wrappers and lots of other goodies lurking in our fridge from previous recipes. The use of egg roll wrappers for the ravioli dough was inspired by having seen Giada De Laurentiis, from the Food Network's "Everyday Italian" show, do the same. Using leftovers in a creative way was how
Say Yum Freeform Ravioli was born. Although we made our own vegetarian filling using the ingredients we had on hand, you can fill them with any kind you like. I've seen lots of good filling recipes on the net.
There was lots on tonight's discussion menu. One of the things we chatted about was using the
Archos Gmini 400 to record soundseeing tours since a lot of people have been discussing it lately. Click on the icons below to see more detailed notes.
Show notes:
Say Yum 2005-02-23
Show notes
00:35 three-way microphone splitter
02:15 brown baggin is playing at the Boom Boom Room in SF tomorrow
04:30 kitchen sounds, the sound of running water
05:48 ravioli ingredients
09:17 chris porter made me shoot guns
10:12 listener from the UK, paul nilsson, recommended listening to some Black Mountain.
11:47 doing hits off the broth
12:52 what's so special about madeira wine?
13:57 we're using marsala
14:28 recipe cheat: using store bought tomato marinara
15:02 recipe cheat: using egg role wrapper instead of making our own pasta
15:18 picture of the sauce simmering and burning off alcohol
17:00 flashing my G-mini hard drive mp3 player with recording capabilities, video, and games.
18:08 listen to the soundseeing tours we recorded on the G-mini on our Devan Wanders podcast at http://hybridite.blogspot.com
22:58 some more brown baggin
24:00 buddy comes in on a boat every once in a while
27:50 that sauce smells so good
28:05 tomato cream sauce cooking instructions
29:14 a listener named chris zeeche wrote us a "Say Yum tune". we play a teaser now and the rest at the end
30:40 kris quotes an article, talks about the death of radio and the future of podcasting, as well as other media distribution
34:42 the collapse of the modern advertising model and where is the profit model headed?
35:28 let us all be part of the podcasting revolution
35:38 we need to setup our MythTV, but that's a topic for another show
35:44 ravioli and sauce is read, time to eat
36:20 closing with our new Say Yum tune, begging for votes at podcast alley, and bragging about our site
5 Comments:
Great to hear the Brown Baggin'. Tony and I are heading out to the Boom Boom Room to see 'em. I'll let everyone know how the show is.
Madeira, yes, I know of it. My ex wife loved it, though it isn't super cheap, and rather hard to find. However, since you live where you live, you can find it at my favorite winery in Sonoma, V. Sattui... here is a link to their Madeira page: http://www.vsattui.com/show/xmlsite/xml-standard.xml/xsl-vintage.xsl/start_id-lnogjfbbhhiakbffafeclfndmmmhmhkpgjapgjak
I thought it tasted like a port or sherry myself, which are things I don't care for much. But your substitution of Marsala might have worked well.
Thanks for the tip on the Madeira Todd. The Marsala worked great. Maybe we'll have to try a batch with each some time and compare. Maybe we'll even have some friends over for a "blind tasting" to pick a winner.
Unfortunately we missed the Brown Baggin show last night. But we're looking forward to a rewview from the frisbee wizard. Maybe we'll have to have him call in on our next show and get the scoop.
I have a organic bird food site. It pretty much covers organic bird food related stuff. Check it out if you get time :-)
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