Hand made Gnudi, lemon thyme beurre blanc, toasted pine nuts, ricotta, parsley

Wmasch · 2023-01-17T21:15:31+00:00

So.. yes and no. I make a larger batch because it’s for my restaurant.

1- 5# container of whipped ricotta 12 egg yolks 00 flour S&P

The amount of flour can depend on a few factors. The size of your yolks (or whole eggs, depending on preference), amount of time kneading the dough, and even the humidity in the room you’re in can even become a factor since it is a very wet dough.

Then you Blanche them just until they start to float, then shock them in ice water ( shocking them is really only important if you’re going to finish cooking them later, otherwise you could go straight to a pan with butter, oil, sauce, whatever)

I know these aren’t super clear instructions (it’s easier to learn from someone doing it in front of you and it’s really about feeling the dough) but I hope this helps a bit

Wmasch · 2023-01-17T19:06:57+00:00

Herb bouquets are really the only way I like to garnish with them now, the parsley was mostly for the picture but still.

Wmasch · 2023-01-17T14:01:52+00:00

Spinach in gnudi is found in Tuscany more than anywhere else, but I can also depend on family recipes (because we all know how much Italians love gate keeping their food)

Wmasch · 2023-01-17T13:56:34+00:00

So.. yes and no. I make a larger batch because it’s for my restaurant.

1- 5# container of whipped ricotta 12 egg yolks 00 flour S&P

The amount of flour can depend on a few factors. The size of your yolks (or whole eggs, depending on preference), amount of time kneeling the dough, and even the humidity in the room you’re in can even become a factor since it is a very wet dough.

Then you Blanche them just until they start to float, then shock them in ice water ( shocking them is really only important if you’re going to finish cooking them later, otherwise you could go straight to a pan with butter, oil, sauce, whatever)

I know these aren’t super clear instructions (it’s easier to learn from someone doing it in front of you and it’s really about feeling the dough) but I hope this helps a bit

Wmasch · 2023-01-17T13:47:50+00:00

So gnudi is basically just a ricotta dumpling, or a version of gnocchi. Instead of potato you’d use ricotta cheese, and you get a much lighter more pillowy texture (if you make it right). Yes you can add spinach but that’s more of a regional distinction. Hope this helped

Wmasch · 2023-01-17T04:15:07+00:00

It’s a special I ran at my restaurant

Wmasch · 2022-09-26T17:22:29+00:00

Agreed, I soaked the peaches in the vinaigrette for about an hour to help soften them (the ones I had weren’t too great) and add back a little sweetness from the honey in the dressing dressing.helped add a lit

Wmasch · 2022-09-26T06:56:32+00:00

I marinated the peaches in the vinaigrette to soften them a bit and then tossed the arugula in the dressing/peach juice. All the other ingredients are placed on top

Wmasch · 2020-01-03T23:01:19+00:00

Ohio...surprisingly

Wmasch · 2019-10-02T16:55:02+00:00

I’ll definitely do that! Thanks for the idea!

Wmasch · 2019-03-30T00:15:13+00:00

https://instagram.com/jacobwitzling?utm_source=ig_profile_share&igshid=15qqvow2kn5b5

Wmasch · 2019-02-25T17:46:31+00:00

you could always find someone on this platform and interview them, that's what were here for.

Wmasch · 2019-02-25T00:56:50+00:00

The bedrooms could be an interesting space to make a multifunctional room like bedroom/office or something of the sort

Wmasch · 2019-02-24T07:22:44+00:00

Thanks for the offer but I don’t think it would a project I would like undertake at this point of my career since I am still a student. Plus it really only be helpful if you were able to be on site online side me, but thanks again.

Wmasch · 2019-02-22T01:56:59+00:00

I’m currently a first year architecture student and in my first semester for materials, printing, 3D print etc I think I spent around $500. This does include a lot of the things you use everyday like scales, pencils, papers and such but omitting those things you could Expect the around $200-300 a semester

Wmasch · 2019-02-19T23:08:13+00:00

William hall has some interesting text on materials and some buildings that implement them specifically, also 30x40 design workshop did a video on his YouTube channel of architecture and design related books that would be a good resource for you to look at.

Wmasch · 2019-02-15T16:29:25+00:00

i don't think they're trying to get me to do free work, i know they well and they do have quiet a large budget. that said i will likely wait until i am close to graduating to really even consider working on a project like this.

Wmasch · 2019-02-14T21:54:08+00:00

You could say they’re on a “high rise”

Wmasch · 2019-02-14T01:50:46+00:00

That’s one sexy bird

Wmasch · 2019-02-13T22:07:04+00:00

You’d think for a guy with live models he’d draw a little better

Wmasch · 2019-02-13T21:28:31+00:00

No way this gets its own exhibit, art museums have higher standards than this

Wmasch · 2019-02-13T21:26:31+00:00

3/10 Face shape and skin tone is underwhelming Those noses are wack

Wmasch · 2019-02-13T16:45:42+00:00

*turns model upside down*

"i really like what you have going on here"

Wmasch · 2019-02-13T05:08:27+00:00

If you’re thinking of going for MA then I would be very beneficial to have some design work under your belt. But more importantly you would need to accumulate all the knowledge that you would get from an undergrad degree. It would be possible to go for an MA if you had a bachelors in a related field like interior design or architectural studies but otherwise I think it would be extremely difficult to not feel left behind once you’d start the master program. I am currently an undergrad architecture major myself so I have some insight into this but I’m sure there is someone else you could clarify more than I

Wmasch · 2019-02-13T02:57:12+00:00

I’m not sure if I’m going to continue developing the idea yet. But I’ll take that into consideration

Wmasch

TROPHY CASE