Alnus Rubra
Loving nature’s wonders
You’re normally a BK lizard.
Christmas & New Year’s Meals
- Thread starter aamefford
- Start date
You’re normally a BK lizard.
Moondog Wily
In Tune Wit Da Moon!
That is great information! I need to collect more data on this individual!! Thanks for the reveal ;~))
Moondog Wily
In Tune Wit Da Moon!
Well made my home crafted pasta tonight and both my girl and I were like "We need to do this more often"! And it is so F'in easy. Here is my recipe if anyone is interested ;~))
Pasta for 4
3.5 cups of flour
4 egg yolks
1 whole egg (shells are optional but I usually don't use them for the pasta, they make great compost material
)
1/4 tsp salt (if you want to spice it up a bit, add some garlic salt, onion salt, etc but don't go overboard)
1 Tbsp EV Olive Oil (but leave Popeye's alone)
Put flour and salt in food processor, blend for 30 seconds or so. While spinning (if possible) add eggs and olive oil. Spin until slightly clumping. Test to see if you can make it into some nice balls when you press it (TWSS). If yes, then roll it out to whatever thickness you like and then cut your strips to whatever width. If it is too dry and still crumbling in your hand when you try to make a ball, add another egg yolk. If it is too moist and sticky, add more flower but do it in small amounts at a time. I roll the balls to about the size of a raquet ball, then hand flatten to about 1/2" thick patty. I use a Atlas brand pasta machine to roll my pattied balls (yep, I said it) tomy her preferred width (5 for lasagna noodles, 6 for fettuccine width pasta and 7 for angel hair pasta). I then have an attachment for that machine as well that allows me to take my sheets and turn them into fettuccine width noodles or angel hair noodles. If you do not have a machine or don't want to buy one, you can roll out the pasta using a rolling pin and then cut. One thing you could use to cut strips is one of those egg salad units that has 6 or 8 blades. Not ideal but could work if you have one and do not have other means. Another way is you could use a cutting board as your knife guide/straight edge. It would be tedious but could be done. Good luck cutting angel hair thin though ;~)) Anyway, been making it this way for 15+ years and can have fresh pasta on the table in 26 minutes (I have timed it and that is my record, tonight the pasta was done in about 28 minutes) and it is better than any pasta I had in 3 weeks of Italy or anywhere else I have eaten. Of course, part of that is starting with good ingredients. The eggs I used this evening were from my laying hen chickens, so they were fresh as can be and fully organic (I know, I feed them organic food everyday and the rest of the day, they eat bugs in the pasture and forest ;~)) The flour I like and have been using for over 20 years is Bob's Red Mill. Doubt that is available across the pond, but available throughout the US. BTW, "Bob" of Bob's Red Mill died just a few months back and he willed the company to his employees! Now THAT'S leadership ;~)) I did add a little garlic salt along with the other salt tonight. Point is, start with good base and it is hard to mess this pasta thing up! Oh, and start your water boiling before you start making the pasta because you want to throw it in the water soon and the pasta making can happen really quick when you have the right tools. I have a rack to lay the pasta on, but I don't use it anymore, it is just as easy for me to cut it right into a bowl and then throw it in the water. Only takes a few minutes to boil. Let me know if anyone has any questions ;~)) Oh, and all we put on the pasta tonight was EV Olive Oil and some capers. Salad with lot's of goodies and some cheesy garlic bread (Manchego cheese, one of our favs)!
Pasta for 4
3.5 cups of flour
4 egg yolks
1 whole egg (shells are optional but I usually don't use them for the pasta, they make great compost material
)1/4 tsp salt (if you want to spice it up a bit, add some garlic salt, onion salt, etc but don't go overboard)
1 Tbsp EV Olive Oil (but leave Popeye's alone)
Put flour and salt in food processor, blend for 30 seconds or so. While spinning (if possible) add eggs and olive oil. Spin until slightly clumping. Test to see if you can make it into some nice balls when you press it (TWSS). If yes, then roll it out to whatever thickness you like and then cut your strips to whatever width. If it is too dry and still crumbling in your hand when you try to make a ball, add another egg yolk. If it is too moist and sticky, add more flower but do it in small amounts at a time. I roll the balls to about the size of a raquet ball, then hand flatten to about 1/2" thick patty. I use a Atlas brand pasta machine to roll my pattied balls (yep, I said it) to
KentuckyBoiledChiccan
69% lizard (gold level unlocked)
Kids wanted McDonalds
I'm off to Wales in 20 minutes, today is my day 
what should I get in BK? Decisions, decisions...
JasonE
PRS Fan Boy
The 3-2-1 method of cooking ribs is a great way to over cook them consistently. I tried that method twice and they were over done both times so I stopped doing that. I can actually get a full rack of spare ribs done in 4.5 to 5 hours and they come out much better. I am like some of the others above in how I do them. I do wrap them in foil and add some butter to get them tender. My wife likes them closer to fall off the bone so I try to get them close to that.
bodia
Authorities said.....best leave it.....unsolved
I’m a 2-2-1 guy….foil wrapped with some beer for the 2nd 2 hours, and then naked the last hour. All at 250 and never sauced.
Daryl Jones
non-practicing pacifist
It's something I've worked at over the years. There's been some funny looking (failures?) rolls, but they are getting more even with the filling/rice proportions. But even a failed (visually) roll is more than fine in your mouth. I'm still working at the inside out roll technique, it's a bit more finicky. My favorite dish is tataki (ponzu marinated slices of fish or beef) with shredded daikon radish and green onion. That is the best! I often do nigiri if I have the right variety of sashimi, things like mackerel are hard to come by in these parts but correct grade tuna and salmon are common, and scallops are usually available. Salmon and smelt roe are a bit harder to find as well, so the individual piece servings of those are usually missing from my creations.
@Mike J. many of my long time favorite meals are throw togethers of browned ground beef with corn, peas, and various sauces/gravies with mashed potatoes. That came out of growing up in the sixties with a working mom that hurriedly put together a meal with some stick to your bones sustenance ready when Dad got home. When I left home and lived in a house with 3 other late teen dudes that couldn't prepare a bowl of cornflakes you learned to do for yourself or go hungry. That appears to have been lost with today's delivery meal kits. Something I refuse to ever do. I bake my own fruit pies and crisps (cherry and apple from my own back yard trees), and make my own cookies and brownies...em, not with any herbal ingredients either.
I do up a pretty mean jerky in my dehydrator as well.
JasonE
PRS Fan Boy
It may come back. I go in and out of passion for cooking. When I do it, I want to do it well. My wife is good at it too. I don't do it as much as she does.
Lola
❤️guitar
- Joined
- Jan 24, 2022
- Messages
- 2,688
I really don’t want it to come back as I would rather play my guitar. More of a priority for me. Dinner has been sometimes a bowl of cereal with fruit. I eat to live. Food isn’t a priority unless I am starving. Give me a Peanut butter sandwich and I am very happy.
Now my hubby is a true blue foodie. Sometimes that’s all he talk about. He’s actually making Cannelloni for dinner. I am making the marinara sauce after I finish my coffee.