http://tinyurl.com/7a2axmy
unlike my friend Judy, who is simply a wonderful cokkery teacher near
Florence, I am a kitchen Nazi and I don't make gnocchi this way. But she's
been doing it for years and teaching it for years and no complaints yet, so
have a STAB.

On Jan 22, 10:55*am, "Giusi" > wrote:
> http://tinyurl.com/7a2axmy
> unlike my friend Judy, who is simply a wonderful cokkery teacher near
> Florence, I am a kitchen Nazi and I don't make gnocchi this way. *But she's
> been doing it for years and teaching it for years and no complaints yet, so
> have a STAB.

Thank you. The whole site is a reference I'm glad to know about.

Jerry
--
Never look back unless you are planning to go that way.
Henry David Thoreau

In message >, Giusi >
writes
>http://tinyurl.com/7a2axmy
>unlike my friend Judy, who is simply a wonderful cokkery teacher near
>Florence, I am a kitchen Nazi and I don't make gnocchi this way. But she's
>been doing it for years and teaching it for years and no complaints yet, so
>have a STAB.
>
>
That's great. Thanks Giusi.
--
June Hughes

"Giusi" > wrote in message
...
> http://tinyurl.com/7a2axmy
> unlike my friend Judy, who is simply a wonderful cokkery teacher near
> Florence, I am a kitchen Nazi and I don't make gnocchi this way. But
> she's been doing it for years and teaching it for years and no complaints
> yet, so have a STAB.
>

well, how do YOU make gnocchi?

On Sun, 22 Jan 2012 09:31:52 -0800, "Pico Rico"
> wrote:

>
> "Giusi" > wrote in message
> ...
> > http://tinyurl.com/7a2axmy
> > unlike my friend Judy, who is simply a wonderful cokkery teacher near
> > Florence, I am a kitchen Nazi and I don't make gnocchi this way. But
> > she's been doing it for years and teaching it for years and no complaints
> > yet, so have a STAB.
> >
>
> well, how do YOU make gnocchi?
>
She probably starts off with a potato.

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"Pico Rico" > ha scritto nel messaggio
> "Giusi" > wrote in message
>> unlike my friend Judy, who is simply a wonderful cokkery teacher near
>> Florence, I am a kitchen Nazi and I don't make gnocchi this way.

> well, how do YOU make gnocchi?

O boil potatoes, peel them, tice them, knead flour in and then form them.
Like an old Umbrian drudge.

"Giusi" > ha scritto nel messaggio

I'm in the dark here and that should have said rice them.

> O boil potatoes, peel them, tice them, knead flour in and then form them.
> Like an old Umbrian drudge.
>

Wow! Some serious labor. Look great. I just squeeze the dough and crap 'em out between my thumb and index finger. Great dumpling/pasta, though. Probably my favorite such food. Heaven.

Thanks for posting.

On Sun, 22 Jan 2012 16:55:42 +0100, "Giusi" >
wrote:

> http://tinyurl.com/7a2axmy
> unlike my friend Judy, who is simply a wonderful cokkery teacher near
> Florence, I am a kitchen Nazi and I don't make gnocchi this way. But she's
> been doing it for years and teaching it for years and no complaints yet, so
> have a STAB.
>

Thanks for the link! I also signed up for her blog.

--

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On 1/22/12 10:55 AM, Giusi wrote:
> http://tinyurl.com/7a2axmy
> unlike my friend Judy, who is simply a wonderful cokkery teacher near
> Florence, I am a kitchen Nazi and I don't make gnocchi this way. But she's
> been doing it for years and teaching it for years and no complaints yet, so
> have a STAB.
>
>
Her photos of imprinting the gnocchi are exactly how we do our strufoli
also, except we use cut glass instead of her basket weave. Thanks for
the website cite, looks like a keeper!

On 22/01/2012 15:55, Giusi wrote:
> http://tinyurl.com/7a2axmy
> unlike my friend Judy, who is simply a wonderful cokkery teacher near
> Florence, I am a kitchen Nazi and I don't make gnocchi this way. But she's
> been doing it for years and teaching it for years and no complaints yet, so
> have a STAB.
>
>
What a super link and blog. Thanks Giusi

--
Don't walk in front of me; I may not follow.
Don't walk behind me; I may not lead.
Just walk beside me and be my friend.

On 1/22/2012 8:55 AM, Giusi wrote:
> http://tinyurl.com/7a2axmy
> unlike my friend Judy, who is simply a wonderful cokkery teacher near
> Florence, I am a kitchen Nazi and I don't make gnocchi this way. But she's
> been doing it for years and teaching it for years and no complaints yet, so
> have a STAB.
>
>


This sounds like a terrific site. I'll try the gnocci.

Thank you.

gloria p

On Sun, 22 Jan 2012 16:55:42 +0100, "Giusi" >
wrote:

>http://tinyurl.com/7a2axmy
>unlike my friend Judy, who is simply a wonderful cokkery teacher near
>Florence, I am a kitchen Nazi and I don't make gnocchi this way. But she's
>been doing it for years and teaching it for years and no complaints yet, so
>have a STAB.
>
Dang, I read about that somewhere. Two weeks ago I bought a box of
potato flakes just for this.
Thanks for the link

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

Natural Watkins Spices
www.apinchofspices.com

In article >,
"Giusi" > wrote:

> http://tinyurl.com/7a2axmy
> unlike my friend Judy, who is simply a wonderful cokkery teacher near
> Florence, I am a kitchen Nazi and I don't make gnocchi this way. But she's
> been doing it for years and teaching it for years and no complaints yet, so
> have a STAB.

So are you telling me that I shouldn't buy the pre-packaged gnocchi I
see in the supermarket? :-) And, Judithy, I like "kitchen Nazis."
Some dishes deserve to be kept true to their origin.
--
Barb,
http://web.me.com/barbschaller September 5, 2011

"Melba's Jammin'" > ha scritto nel messaggio
she's
>> been doing it for years and teaching it for years and no complaints yet,
>> so
>> have a STAB.
>
> So are you telling me that I shouldn't buy the pre-packaged gnocchi I
> see in the supermarket? :-) And, Judithy, I like "kitchen Nazis."
> Some dishes deserve to be kept true to their origin.

They aren' really very good, are they? I once deep fried them for an
experiment and served them with a dip of Gorgonzola and that was sorta OK.
Nothing is as good as tiny, light as a feather homemade. Judy claims hers
come out that way. But then she also like octopus, so ...?

I continue to fight the war and hold up under the barrage of faster, easier,
cheaper. Are you coming to DC to see us?

In article >,
"Giusi" > wrote:

> "Melba's Jammin'" > ha scritto nel messaggio
> she's
> >> been doing it for years and teaching it for years and no complaints yet,
> >> so
> >> have a STAB.
> >
> > So are you telling me that I shouldn't buy the pre-packaged gnocchi I
> > see in the supermarket? :-) And, Judithy, I like "kitchen Nazis."
> > Some dishes deserve to be kept true to their origin.
>
> They aren' really very good, are they? I once deep fried them for an
> experiment and served them with a dip of Gorgonzola and that was sorta OK.
> Nothing is as good as tiny, light as a feather homemade. Judy claims hers
> come out that way. But then she also like octopus, so ...?
>
> I continue to fight the war and hold up under the barrage of faster, easier,
> cheaper. Are you coming to DC to see us?

I've never bought them -- too scary.
DC, as in our nation's capital? Probably not. When are you going to be
there. I'm going to Hawaii.
--
Barb,
http://web.me.com/barbschaller September 5, 2011

"Melba's Jammin'" > ha scritto nel messaggio
> DC, as in our nation's capital? Probably not. When are you going to be
> there. I'm going to Hawaii.

I'll be there end of next week for a month. Elizabeth with whom you were
brushing shoulders last week is head chef at Neiman Marcus and can probably
sell us that cookie recipe. We have plans to invade our friend Boyd who is
making a splash at Mie n Yu, too.

In message >,
Melba's Jammin' > writes
>In article >,
> "Giusi" > wrote:
>
>> "Melba's Jammin'" > ha scritto nel messaggio
>> she's
>> >> been doing it for years and teaching it for years and no complaints yet,
>> >> so
>> >> have a STAB.
>> >
>> > So are you telling me that I shouldn't buy the pre-packaged gnocchi I
>> > see in the supermarket? :-) And, Judithy, I like "kitchen Nazis."
>> > Some dishes deserve to be kept true to their origin.
>>
>> They aren' really very good, are they? I once deep fried them for an
>> experiment and served them with a dip of Gorgonzola and that was sorta OK.
>> Nothing is as good as tiny, light as a feather homemade. Judy claims hers
>> come out that way. But then she also like octopus, so ...?
>>
>> I continue to fight the war and hold up under the barrage of faster, easier,
>> cheaper. Are you coming to DC to see us?
>
>I've never bought them -- too scary.
>DC, as in our nation's capital? Probably not. When are you going to be
>there. I'm going to Hawaii.

Hi Barb

I assume you are a friend of Giusi's but can't remember if you are on FB
or not. I hope you like it here. We tend to go off-topic often but
don't let that put you off. We are a friendly bunch of people.
--
June Hughes

In article >,
June Hughes > wrote:

> In message >,
> Melba's Jammin' > writes
> >In article >,
> > "Giusi" > wrote:
> >
> >> "Melba's Jammin'" > ha scritto nel messaggio

> >I've never bought them -- too scary.
> >DC, as in our nation's capital? Probably not. When are you going to be
> >there. I'm going to Hawaii.
>
> Hi Barb
>
> I assume you are a friend of Giusi's but can't remember if you are on FB
> or not. I hope you like it here.

Here where? Usenet?

> We tend to go off-topic often

Here? Usenet? <snork>

> but don't let that put you off.

Off of what? Usenet? Facebook?

> We are a friendly bunch of people.

Just don't tell me you're family. LOL!
--
Barb,
http://web.me.com/barbschaller September 5, 2011

On Tue, 24 Jan 2012 18:41:44 -0600, Melba's Jammin'
> wrote:

What day are you coming? I inadvertently erased your message- sorry!
I have company coming but I think...you are here at a different time.
Can you please reply to me: ? If we can work it
out, it would be fun!

Thanks Barb!

with aloha,
Cea

"Melba's Jammin'" > wrote in message
...

Hiya Barb )
--
http://www.shop.helpforheroes.org.uk/

On Sun, 22 Jan 2012 16:55:42 +0100, "Giusi" >
wrote:

> http://tinyurl.com/7a2axmy
> unlike my friend Judy, who is simply a wonderful cokkery teacher near
> Florence, I am a kitchen Nazi and I don't make gnocchi this way. But she's
> been doing it for years and teaching it for years and no complaints yet, so
> have a STAB.
>
I like that she's using a basket... so we just find anything with
ridges to use? I've seen people (on TV) use forks to make them too.
However - just because I've seen it done, doesn't make me any more
confident about taking a stab at it. Having had nothing but heavy
crud as potato gnocchi and an absolute dream of lightness when I had
the ricotta based gnocchi, I'm inclined to try making ricotta before
potato.

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On Sun, 22 Jan 2012 16:55:42 +0100 in rec.food.cooking, "Giusi"
> wrote,
>http://tinyurl.com/7a2axmy
>unlike my friend Judy, who is simply a wonderful cokkery teacher near
>Florence, I am a kitchen Nazi and I don't make gnocchi this way. But she's
>been doing it for years and teaching it for years and no complaints yet, so
>have a STAB.

Anything that has to hide behind tinyurl is probably crap.

"David Harmon" > ha scritto nel messaggio
"Giusi"
> > wrote,
>>http://tinyurl.com/7a2axmy
>>unlike my friend Judy, who is simply a wonderful cokkery teacher near
>>Florence, I am a kitchen Nazi and I don't make gnocchi this way. But
>>she's
>>been doing it for years and teaching it for years and no complaints yet,
>>so
>>have a STAB.
>
> Anything that has to hide behind tinyurl is probably crap.

AHHH, Mr. Expert who never saw an url that wouldn't wrap!

On Sun, 29 Jan 2012 19:35:06 +0100, "Giusi" >
wrote:

>
>"David Harmon" > ha scritto nel messaggio
> "Giusi"
>> > wrote,
>>>http://tinyurl.com/7a2axmy
>>>unlike my friend Judy, who is simply a wonderful cokkery teacher near
>>>Florence, I am a kitchen Nazi and I don't make gnocchi this way. But
>>>she's
>>>been doing it for years and teaching it for years and no complaints yet,
>>>so
>>>have a STAB.
>>
>> Anything that has to hide behind tinyurl is probably crap.
>
>AHHH, Mr. Expert who never saw an url that wouldn't wrap!
>

Unless I'm very interested I don't bother putting the broken link
together. So thank you for the tinyurl. The links posted by mac
computers always break on my reader and even on google. I just pass
them up.

Lou

On Sun, 29 Jan 2012 19:35:06 +0100 in rec.food.cooking, "Giusi"
> wrote,
>
>"David Harmon" > ha scritto nel messaggio
> "Giusi"
>> > wrote,
>>>http://tinyurl.com/7a2axmy
>>>unlike my friend Judy, who is simply a wonderful cokkery teacher near
>>>Florence, I am a kitchen Nazi and I don't make gnocchi this way. But
>>>she's
>>>been doing it for years and teaching it for years and no complaints yet,
>>>so
>>>have a STAB.
>>
>> Anything that has to hide behind tinyurl is probably crap.
>
>AHHH, Mr. Expert who never saw an url that wouldn't wrap!

What's wrong with an url that wouldn't wrap?

David Harmon wrote:

>On Sun, 29 Jan 2012 19:35:06 +0100 in rec.food.cooking, "Giusi"
> wrote,
>>
>>"David Harmon" > ha scritto nel messaggio
>> "Giusi"
>>> > wrote,
>>>>http://tinyurl.com/7a2axmy
>>>>unlike my friend Judy, who is simply a wonderful cokkery teacher near
>>>>Florence, I am a kitchen Nazi and I don't make gnocchi this way. But
>>>>she's
>>>>been doing it for years and teaching it for years and no complaints yet,
>>>>so
>>>>have a STAB.
>>>
>>> Anything that has to hide behind tinyurl is probably crap.
>>
>>AHHH, Mr. Expert who never saw an url that wouldn't wrap!
>
>What's wrong with an url that wouldn't wrap?

Invariably as the thread progresses the parts that don't wrap, whether
an URL or ordinary text, gets lost... most folks are not going to
reconfigure choppy text (as above). I can tell from how you haven't a
clue how to trim attributions that your're a brand new newbie,
probably haven't been using a computer more than a week, and/or I
strongly recommend you see a Neurologist to have an EEG to find out
why you have mental limitations... are you taking drugs, were you
dropped on your head as a child? Why are you asking such an asshole
question... because you're a stinkin' POS you has never taken any
responsibility.

On Thu, 02 Feb 2012 11:36:26 -0800, David Harmon >
wrote:

> On Sun, 29 Jan 2012 19:35:06 +0100 in rec.food.cooking, "Giusi"
> > wrote,
> >
> >"David Harmon" > ha scritto nel messaggio
> > "Giusi"
> >> > wrote,
> >>>http://tinyurl.com/7a2axmy
> >>>unlike my friend Judy, who is simply a wonderful cokkery teacher near
> >>>Florence, I am a kitchen Nazi and I don't make gnocchi this way. But
> >>>she's
> >>>been doing it for years and teaching it for years and no complaints yet,
> >>>so
> >>>have a STAB.
> >>
> >> Anything that has to hide behind tinyurl is probably crap.
> >
> >AHHH, Mr. Expert who never saw an url that wouldn't wrap!
>
> What's wrong with an url that wouldn't wrap?

She was complimenting you.

--

Tell congress not to censor the web. Add your voice here.
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On Thu, 02 Feb 2012 11:36:26 -0800, David Harmon >
wrote:

>On Sun, 29 Jan 2012 19:35:06 +0100 in rec.food.cooking, "Giusi"
> wrote,
>>
>>"David Harmon" > ha scritto nel messaggio
>> "Giusi"
>>> > wrote,
>>>>http://tinyurl.com/7a2axmy
>>>>unlike my friend Judy, who is simply a wonderful cokkery teacher near
>>>>Florence, I am a kitchen Nazi and I don't make gnocchi this way. But
>>>>she's
>>>>been doing it for years and teaching it for years and no complaints yet,
>>>>so
>>>>have a STAB.
>>>
>>> Anything that has to hide behind tinyurl is probably crap.
>>
>>AHHH, Mr. Expert who never saw an url that wouldn't wrap!
>
>What's wrong with an url that wouldn't wrap?

It doesn't click so some of us don't bother putting them together.

Pretty simple.

Lou

On Sun, 29 Jan 2012 08:51:51 -0800, David Harmon >
wrote:

> On Sun, 22 Jan 2012 16:55:42 +0100 in rec.food.cooking, "Giusi"
> > wrote,
> >http://tinyurl.com/7a2axmy
> >unlike my friend Judy, who is simply a wonderful cokkery teacher near
> >Florence, I am a kitchen Nazi and I don't make gnocchi this way. But she's
> >been doing it for years and teaching it for years and no complaints yet, so
> >have a STAB.
>
> Anything that has to hide behind tinyurl is probably crap.
>
>
Get your nose out of the air and don't be so judgmental about
something you wouldn't even look at. Giusi is a longtime, trusted
poster and the site was excellent (educational and informative), so
it's your loss.


--

Tell congress not to censor the web. Add your voice here.
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On 1/29/2012 11:51 AM, David Harmon wrote:
> On Sun, 22 Jan 2012 16:55:42 +0100 in rec.food.cooking, "Giusi"
> > wrote,
>> http://tinyurl.com/7a2axmy
>> unlike my friend Judy, who is simply a wonderful cokkery teacher near
>> Florence, I am a kitchen Nazi and I don't make gnocchi this way. But she's
>> been doing it for years and teaching it for years and no complaints yet, so
>> have a STAB.
>
> Anything that has to hide behind tinyurl is probably crap.
>
>

I wonder why the second option isn't used more often:

"Or, give your recipients confidence with a preview TinyURL:"

That way someone can follow a link such as the following which tells
them where they will be redirected to without doing it unless they decide:


http://preview.tinyurl.com/77w9yc8

So someone clicking on the above sees:

Preview of TinyURL.com/77w9yc8
This TinyURL redirects to:

http://www.destroymycomputerplease.com

On Sun, 29 Jan 2012 14:37:37 -0500, George >
wrote:

> On 1/29/2012 11:51 AM, David Harmon wrote:
> > On Sun, 22 Jan 2012 16:55:42 +0100 in rec.food.cooking, "Giusi"
> > > wrote,
> >> http://tinyurl.com/7a2axmy
> >> unlike my friend Judy, who is simply a wonderful cokkery teacher near
> >> Florence, I am a kitchen Nazi and I don't make gnocchi this way. But she's
> >> been doing it for years and teaching it for years and no complaints yet, so
> >> have a STAB.
> >
> > Anything that has to hide behind tinyurl is probably crap.
> >
> >
>
> I wonder why the second option isn't used more often:
>
> "Or, give your recipients confidence with a preview TinyURL:"
>
> That way someone can follow a link such as the following which tells
> them where they will be redirected to without doing it unless they decide:
>
I prefer posting the long url and the tinyurl because I, personally,
HATE the preview way.
>
> http://preview.tinyurl.com/77w9yc8
>
> So someone clicking on the above sees:
>
> Preview of TinyURL.com/77w9yc8
> This TinyURL redirects to:
>
> http://www.destroymycomputerplease.com
>
>
>


--

Tell congress not to censor the web. Add your voice here.
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On Sun, 29 Jan 2012 08:51:51 -0800, David Harmon >
wrote:

>On Sun, 22 Jan 2012 16:55:42 +0100 in rec.food.cooking, "Giusi"
> wrote,
>>http://tinyurl.com/7a2axmy
>>unlike my friend Judy, who is simply a wonderful cokkery teacher near
>>Florence, I am a kitchen Nazi and I don't make gnocchi this way. But she's
>>been doing it for years and teaching it for years and no complaints yet, so
>>have a STAB.
>
>Anything that has to hide behind tinyurl is probably crap.

That comment makes you a newbie.
However when using tinyurl netiquette dictates that one should also
post the full URL.

On Jan 29, 11:51*am, David Harmon > wrote:

...

> Anything that has to hide behind tinyurl is probably crap.

Wow! do you really like URLs like
http://maps.google.com/maps?q=139+ke...ed=0CCEQ8gEwAA
?

I think it makes much more sense to use http://tinyurl.com/7fo2tvw .

Jerry
--
Never look back unless you are planning to go that way.
Henry David Thoreau

"Jerry Avins" > wrote in message
...
On Jan 29, 11:51 am, David Harmon > wrote:

...

> Anything that has to hide behind tinyurl is probably crap.

Wow! do you really like URLs like
http://maps.google.com/maps?q=139+ke...ed=0CCEQ8gEwAA
?

I think it makes much more sense to use http://tinyurl.com/7fo2tvw .

Jerry

Personally if the long URL works I prefer that and if a tinyurl is posted I
tend to wait until I see positive comments with regards to the contents
before clicking. In this case I was pleased to have followed the link.

The above google maps link was readable and I had no fear of clicking
whereas the tinyurl could have taken me anywhere.

Until I am comfortable with the regular posters to this group caution will
always be my approach.

Mike

On Sun, 29 Jan 2012 17:48:15 -0800 (PST) in rec.food.cooking, Jerry
Avins > wrote,
>On Jan 29, 11:51*am, David Harmon > wrote:
>
> ...
>
>> Anything that has to hide behind tinyurl is probably crap.
>
>Wow! do you really like URLs like
>http://maps.google.com/maps?q=139+ke...ed=0CCEQ8gEwAA
>?

Yes, I really do. It's immediately clear where it is going, and in most
cases whether or not I want to go there. Of course most of the
parameters in your example URL are irrelevant (or just Wrong) and could
have just as well been trimmed off.

http://maps.google.com/maps?q=139+ke...endall+park+nj