And if every 29th is the official day for eating noquis, there are several techniques for preparing noquis de papa. The first is to cook them in the oven whole so that the puree is left without any water (highly recommended). The other is to boil the potatoes. This can be done with whole potatoes and with the peel on (recommended). They absorb water and are lighter. or peel the potato and cut it into pieces, accelerating preparation times but the final result is good but not optimal. You can mix pumpkin, spinach, bell pepper or whatever you want, but for me the noqui is just potato and flour. Something extremely essential is to hydrate your mouth after the first three noquis with a cup of tannat wine. Exquisite video I loved it, one day I will be there and I will cook my sacred noquis yorugas recipe, greetings from the Rio de la Plata and bon appetit
Wow Adrian!! So much knowledge! Are you from Argentina? (in my mind I thought u were from Spain). I look forward to seeing your Gnocchi (or Noquis) in action!!😁
Ohh I’m so glad to read this Betty! This is something totally different on my channel, so I understand if most people will not enjoy it. But yes, I’m actually very excited to be making videos like this with my guests. This was the first one and I’m glad with how it turned out😊 Thanks again for the nice words!
I love it! jajajaja But any of us are from Buenos Aires!!! Two from Bariloche and two from Mendoza!! 🤣 Now I have a very good new version of Gnocchi for the next time!
Hey Raatroc! Good to see you. My mother liked the name and it does indeed derive from Tycho Brahe. But I think she heard it elsewhere, and later found out about Mr. Brahe😊
And if every 29th is the official day for eating noquis, there are several techniques for preparing noquis de papa. The first is to cook them in the oven whole so that the puree is left without any water (highly recommended). The other is to boil the potatoes. This can be done with whole potatoes and with the peel on (recommended). They absorb water and are lighter. or peel the potato and cut it into pieces, accelerating preparation times but the final result is good but not optimal. You can mix pumpkin, spinach, bell pepper or whatever you want, but for me the noqui is just potato and flour. Something extremely essential is to hydrate your mouth after the first three noquis with a cup of tannat wine. Exquisite video I loved it, one day I will be there and I will cook my sacred noquis yorugas recipe, greetings from the Rio de la Plata and bon appetit
Wow Adrian!! So much knowledge! Are you from Argentina? (in my mind I thought u were from Spain).
I look forward to seeing your Gnocchi (or Noquis) in action!!😁
Yes! For this reason the idea was to make it in the oven. But the time was to short at the end, so we take the fast way.
A HUGE success! 🎉😽 What a great video, inspiring, wise and cheery. I am looking forward to more couchsurfers videos! ❤❤❤❤❤❤
Ohh I’m so glad to read this Betty! This is something totally different on my channel, so I understand if most people will not enjoy it. But yes, I’m actually very excited to be making videos like this with my guests. This was the first one and I’m glad with how it turned out😊 Thanks again for the nice words!
Ah couch cooking.
Icedaemon!! Yes! And whenever you come here I expect a nice Finnish dish!😁
I love it! jajajaja But any of us are from Buenos Aires!!! Two from Bariloche and two from Mendoza!! 🤣
Now I have a very good new version of Gnocchi for the next time!
👏👏👏☕
Ohh did you sent coffee Betty? Thank you!!🙏😊 Coffee = Fuel haha😄 I appreciate it very much
I always wondered where your first name came from. Named after Tycho Brahe?
Hey Raatroc! Good to see you. My mother liked the name and it does indeed derive from Tycho Brahe. But I think she heard it elsewhere, and later found out about Mr. Brahe😊