The Gastrocast

 Been playing with my new iRiver 799 all day as I bop around the mainland. It appears to be working great. I get a fluttering occasionally which I will have to check and see if it is being recorded. I have the gain cranked up on the line in to handle and un-powered lavalier mic I’m using. Don’t know if this is the cause. I wish I could find a small battery pre-amp to take advantage of the unpowered mic. The mic seems to be high quality and only cost$20. I will see how the long term tests go, but it sounds good, if a bit weak through the headphones.  I am hoping it picks up enough of the background, but not too much.  Needless to say, I have hours of Soundseeing material to wade through to come up with an offering.

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 For some reason, Feedburner didn’t see my outtakes file. So here it is twice.

I did have some trouble with Liberated Syndication yesterday, but I think that was due to my file names–I think I have that fixed now.



I have just updated this post to reflect ipodder’s penchant for using the post’s title as the title of the show–something to remember. If you downloaded "Feedburner" already I appologies. So much to do, so little standardization.

Popularity: 3% [?]

 I was getting a couple of reports that my links weren’t working. . .but everything seems to be fine.  You can use the link here for the outtakes. And here is show#3.  These links work here. Let me know if there is any reason they are not working elsewhere. As for my feed and ipodder–I can’t tell this morning yet if that is really working. Let me know and I will try to troubleshoot it from the road–I’m on the mainland this morning.

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 Mea Culpa! I forgot to post these recipes earlier when I posted the show.



Once again–if you have any questions, please contact me: podchef@gmail.com



Both recipes are based on ones from Marcella Hazan’s Essentials of Classic Cooking



Ravioli filled with Parsley & Ricotta

serves 6



Handfull of chopped parsley

2 cups ricotta

pinch of kosher

salt

2 egg yolks

1 cup freshly grated Parmesan cheese

several gratings of fresh nutmeg





Combine ingredients in bowl and mix well. Taste and correct for seasoning.



1 recipe of pasta dough made with 3 cups flour and 4 eggs



Roll pasta dough and fill.



Tomato & Cream Sauce

2T Butter

1T olive oil

4T finely chopped onion

4T finely chopped Carrot

4T finely chopped Celery  (This classic trio is often refered to as Mirepoix)

3 cups canned tomatoes with juices

(or drain some of the juice and replace by simmering the mirepoix in a wine glass of white wine)

2 pinches of kosher salt

3 pinches sugar

6 fluid ounces heavy cream



Place all ingredients in heavy saucepan and simmer uncovered for 1 hour, stirring occasionally.

Puree in a blender, food mill or with a immersion wand.  The sauce may be frozen, or set aside at this point.

Bring to a simmer and add the cream, stirring in to cook. Adjust seasoning and use immediately to nap over the pasta.

Popularity: 3% [?]