Comments on: Paper Chef #11: Just Ducky

By: deccanheffalump

deccanheffalump — Mon, 24 Oct 2005 14:32:30 +0000

Oh, for a little duck in this part of the world, to taste the results of this recipe!I know there are a few wandering about the gardens of the National Insurance Academy at Baner, Pune , Maharashtra, India, in natural splendour…..
Congratulations for a well deserved first. it sounds droolworthy.

By: cookiecrumb

cookiecrumb — Tue, 18 Oct 2005 00:02:46 +0000

Hey! You guys won! (I ride the small bus — I know I’m late here.)
Congratulations, and I’m NEVER entering Paper Chef after all you did. I was, however, very impressed.

By: mrs D

mrs D — Mon, 17 Oct 2005 15:08:32 +0000

Thanks all!

Jennifer - if you’ve got any Asian markets nearby, you might be able to get whole ducks pretty cheap. We got ours back in Portland, then kept the bones frozen for the trip up here for later use.

Shauna… you’re one short ferry ride away… (taunt taunt! :-))

Thanks for the congrats, Paz! I have to say my favorite was the soup — if anything tasted like harvest time, that was it. Amazingly rich, and the pears in it were so unusual and so perfect!

Hey B’gina — Our pasta roller is an Atlas 150 by Marcato. It’s hand-cranked and has seven settings of thickness. The oregano leaves are sandwiched between a sheet at the thinnest –#7 — and, underneath, one at #5.

By: B'gina

B'gina — Mon, 17 Oct 2005 05:49:24 +0000

I may be slow, but I’m having so much fun getting a closer look at everyones PC#11 dishes. What great variety. Your raviolis are gorgeous. What kind of a roller do you use? I’ve never been able to get them that thin.

Just lovely.

By: Paz

Paz — Mon, 17 Oct 2005 00:23:24 +0000

Congratulations! This all looks great!

Best,
Paz

By: shauna

shauna — Sun, 16 Oct 2005 19:56:21 +0000

Congratulations! My god, when can I come over for dinner?

By: Jennifer

Jennifer — Sat, 15 Oct 2005 20:11:50 +0000

Congrats to you both on taking the Paper Chef title! The ravioli is especially beautiful and sounds delicious. Now I’m wishing I’d bought a whole duck and saved the duck bones…maybe next time.

By: Chopper Dave

Chopper Dave — Sat, 15 Oct 2005 14:30:54 +0000

Thank you Stephen! Thank you judges!

You like us! You really like us!

We’d like to thank our oregano plant for remaining sturdy in the waning weather. Our ironing board, for serving as an ample pasta rolling surface. Our freezer, for keeping the duck bones on ice for us for so long. Our two remaining stove burners for cooperation during the long process of making duck glace…

(orchestra starts to play)

Wait a minute, wait a minute. And last, but not least Catherine de Medici for championing Italian food.

(Orchestra swells. Hook comes out. Cut to commercial.)

By: Kalyn

Kalyn — Sat, 15 Oct 2005 00:27:49 +0000

Congatulations on the Paper Chef win. Your creations sounded delicious. Overall, it was an impressive group of entries. I really enjoyed reading them all.

By: Lady X

Lady X — Sat, 15 Oct 2005 00:01:39 +0000

That ravioli is just beautiful and I bet it was also very delicious! Congrats on your Paper Chef win!