welcome / say hi before May 6
Hey everyone, Devin here. Registration just opened so figured I'd get this thread going before May 6. Week 1 is just tomato sauce, the real basic five-ingredient kind, no chef stuff, and we build the rest of the class off that one pan. If you want, introduce yourself below and say why you signed up. Doesn't need to be deep. I mostly want to know if you're a beginner or if you've been burned by a recipe before, that helps me know what to slow down on.
Randy Sorensen, Meadowbrook area. I'm solid at following a recipe exactly, not so solid at improvising, which I'm told is kinda half the point of Italian cooking lol. Amanda signed us both up. Looking forward to the five-ingredient sauce though, that sounds like something I can track and repeat
Hyrum, Cedar Hollow here... i bake bread pretty but sauce from a jar is basically my whole Italian rpeertoire lol I signed up out of embarrassment as much as anything. Randy, "track and repeat" is a good way to think about it... ill probably be right there with you the first few weeks for sure.
Weston here.
Station District. kathryn sgined me up AGAINST my will lol but not mad aobut it. weston same boat, jar sauce guy right here. i can wire a whole panel but somehow always burn the garlic, dont ask me how. five ingredients sounds doable though, we'll see May 6
hey its Vanessa, over in the Ridgeline area.
Riverwood!! vanessa i'm the same lol, zero improvising, follow it exactly type 😅 signed up cuz my sauce is fine, not great . may 6 🙌 Thanks!
so my neighbor Vickie saw this class was going up and sent me some youtube video of an old italian guy making pasta by hand, no machine a fork and alot of patience... watched half of it on my break at work and kind of want to try it before the class even starts
anyway hi, im Adam, do pizza dough at home enough that my kids are sick of hearing about hydration percentages. six kids so my "weeknight cooking" is more like crowd control with a side of garlic bread. signed up mostly cause Madison saw it and said i needed a night out that wasnt just errands.
quick questoin before the 6th, does everyone need their own knife/board or is that provided?? asking bc Dane keeps saying he'll finally sharpen ours and I give it maybe a 12% chance that happens before Tuesday 🫠 alos is there parking behind the building or just street
Weston Smith, Art Dye 3rd Ward! Signed up because Jody's making me, not gonna lie. She wants "date night but productive" which... sure, ok!
Only thing I'll say before class starts is a guy at work was going on about some Italian grandma youtube channel he watches, older lady just yelling recipes in a kitchen with bad lighting, no measurements "eh, some oil" the whole video. Said it's better than anything with a recipe card! I'm skeptical of anybody who won't commit to a number but I watched two of them on my lunch break and now I kinda want a dutch oven ragu situation this week if the squash doesn't need dealing with first.
Also whoever's teaching, curious who's vetted this stuff or if it's just Pinterest recipes with a fresh coat of paint. Not accusing, just asking the room's questions out loud nobody eles has to.
the supply list they emailed has "san marzano tomatoes (canned, any brand)" which... no. if it doesnt matter say canned tomatoes lol, dont say san marzano and then tell me any brand is fine, that defeats the whloe point of san marzano being a thing 🫠 already annoyed and class hasnt even started :):c Thanks
Hi, Vanessa here, reayd for this one more than any other class this year lol. my neighbor Scott (also my coworker , small world) does this thign where he makes fresh pasta every Sunday and finally showed me his dough hydration ratio last week and it changed my whole life 🥲 also fair warning I watched about four different youtube videos on rolling technique this weekend to prep and every single one contradicts the last one on how thin is too thin so if the instructor has an actual opinion on that I would love clarity going in. bringing my own kitchen scale May 6 because I do not trust eyeballing flour, ever, in any context
Bailey "fine not great" is basically my sauce origin story too, lol... rip garlic, we tried
Vanessa!! how'd the rest of the session go for you?? my sauce game is officially upgraded 🙌
"rip garlic, we tried" needs to be on a shirt somewhere. Six weeks later I'm still making that Week 1 sauce at home most Wednesdays out of habit, kitchen feels a little quiet without everyone's screens up. Glad you and Weston made it through alive. Hope for a fall session.