As any of you who happened to be reading my blog around the time of Passover will know that I have issues getting back to my Eastern European culinary roots.
As it turns out, I also suck at making savory Italian biscuits. Namely the ones Toni always seems to have during French class and Sabrina always seems to be eating in French class.
Basically I found a recipe for them, and I thought 'why not give it a go?'
Bad Idea.
Basically, this had taught me that I will never be a good Eastern/Central European. Bubbe Sarah would be rolling in her grave. As would Tante Adela.
Why is it I have to come from a lineage of women who could make wheat free noodles without them tasting like glue?
Showing posts with label Inadequacy. Show all posts
Showing posts with label Inadequacy. Show all posts
Wednesday, August 11, 2010
Saturday, March 27, 2010
I Wish I Had Old Skool Skillz
Today I made potato noodles, because thanks to Pesach and the bloody commemoration of the fact that the Jews left Egypt in such a hurry they didn't even have time for their bread to rise blah blah *expletive pertaining to inappropriate acts being perpetrated against ones mother* blah, you're not allowed to use anything involving wheat flour which could come into contact with moisture thus prompting leavening, which is verboten etc.
It doesn't seem logical to me either, but moving on.
Basically potato noodles involve beaten egg mixed with potato starch which is dissolved in water which creates a yellowish liquid which is then cooked in the same manner as a crepe before being sliced into noodle shapes and used.
Apparently my paternal grandmother Sarah was mad insanely gun when it came to making potato noodles.
I don't think I was met with the same kind of success.
As any of you who have added water to any kind of starch will know, this produces a mysterious solid/liquidy thing which compacts whenever you try to stir it, which means it's a bitch to hydrate. It's kind of like glue, but harder to work with.
The ensuing mixture, when cooked, has a texture rather similar to what you would assume - it's like egg coloured glue. They even taste rather like egg coloured glue. Or at least what I assume egg coloured glue would taste like.
Perhaps this is how it was meant to turn out, but somehow I doubt it.
If I were a Jewish Polish girl in the 1950s, my marriage prospects would be shot.
I hate religious festivals.
It doesn't seem logical to me either, but moving on.
Basically potato noodles involve beaten egg mixed with potato starch which is dissolved in water which creates a yellowish liquid which is then cooked in the same manner as a crepe before being sliced into noodle shapes and used.
Apparently my paternal grandmother Sarah was mad insanely gun when it came to making potato noodles.
I don't think I was met with the same kind of success.
As any of you who have added water to any kind of starch will know, this produces a mysterious solid/liquidy thing which compacts whenever you try to stir it, which means it's a bitch to hydrate. It's kind of like glue, but harder to work with.
The ensuing mixture, when cooked, has a texture rather similar to what you would assume - it's like egg coloured glue. They even taste rather like egg coloured glue. Or at least what I assume egg coloured glue would taste like.
Perhaps this is how it was meant to turn out, but somehow I doubt it.
If I were a Jewish Polish girl in the 1950s, my marriage prospects would be shot.
I hate religious festivals.
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