G&T
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Dislocated Boy
Chocolate Milk
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Post by G&T on Jan 13, 2013 15:26:44 GMT -5
I got a pasta maker for Christmas and love the thing. I went a little to thin with my first batch last week but i plan on making homemade pasta least once a week. It doesn't get much better. Share your pasta recipe? Here's the one I grew up on, mom used to make beef n noodles with these all the time. Ingredients: 1 dozen extra large eggs (2 whole, 10 yolks) - As Mom will tell you, save the 10 whites for a scratch angel food cake, mmmmm. 4 cups flour 1 tsp salt Milk if you need extra liquid Directions: Mix everything by hand in a large bowl, adding flour or milk to essentially make a dough. Cut into half and roll into 2 large sheets, use lots of flour to prevent sticking and help coat the final product. Let dry for 3 hours, cut into 3 or 4 inch strips then into noodles, spread out noodles and let dry for a couple more hours. I always freeze half of them; it makes a LOT of noodles. Best noodles on the planet.
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acejack
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cogito ergo doleo
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Post by acejack on Jan 13, 2013 16:36:20 GMT -5
I feel so much better than rice is a bit of a challenge for everyone. Thanks for the tips. And everything is better with heat and jalapenos. "Put a bottle of Dom on ice, and get some Ecstasy, I'm gonna come over tonight, and put a hot pepper up your arse! Ming? Ming?!"
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Post by BrownstotheBone on Jan 13, 2013 17:27:34 GMT -5
Oh my God... the smell of Bratwurst simmering in straight beer is intoxicating. Next the grilling...
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G&T
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Dislocated Boy
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Post by G&T on Jan 13, 2013 17:38:26 GMT -5
Oh my God... the smell of Bratwurst simmering in straight beer is intoxicating. Next the grilling... I think I've posted this before but if you have a lot of onion in that beer reduce it to a sauce. Salt it... Killer topping for brats.
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Post by BrownstotheBone on Jan 13, 2013 18:00:45 GMT -5
Oh my God... the smell of Bratwurst simmering in straight beer is intoxicating. Next the grilling... I think I've posted this before but if you have a lot of onion in that beer reduce it to a sauce. Salt it... Killer topping for brats. Good tip.
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G&T
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Dislocated Boy
Chocolate Milk
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Post by G&T on Jan 13, 2013 18:05:39 GMT -5
I think I've posted this before but if you have a lot of onion in that beer reduce it to a sauce. Salt it... Killer topping for brats. Good tip. I always end up with left over Guinness at Thanksgiving. We get a 6 pack the MIL and she maybe drinks one. Not a huge fan of drinking Guinness but man when it's cooked with brats and onions and reduced with salt it makes a wildly strong onion relish.
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Post by BrownstotheBone on Jan 13, 2013 18:18:04 GMT -5
Guinness would never last for me. I'm such an alcoholic that I held a small service just for 2 Yuenglings that were sacrificed...
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G&T
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Dislocated Boy
Chocolate Milk
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Post by G&T on Jan 13, 2013 18:33:04 GMT -5
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G&T
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Dislocated Boy
Chocolate Milk
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Post by G&T on Jan 17, 2013 19:33:02 GMT -5
Anyone ever try this stuff? I was told it is THE tomato puree to use. I've never even seen it.
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brownsfan32
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Houston, we got a problem
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Post by brownsfan32 on Jan 17, 2013 22:23:53 GMT -5
I am so freaking fool, just got done eating home made Chicken Fajitas and refried beans!! So Good!!!
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G&T
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Dislocated Boy
Chocolate Milk
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Post by G&T on Jan 29, 2013 9:57:02 GMT -5
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Diz
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Post by Diz on Jan 29, 2013 10:57:47 GMT -5
Anybody have any experience making beef jerkey? I want to make some this weekend. I know it's low and slow, i've also thought about using Alton Browns box fan method.
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TommyDee
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Goodfella
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Post by TommyDee on Jan 29, 2013 11:04:26 GMT -5
Anybody have any experience making beef jerkey? I want to make some this weekend. I know it's low and slow, i've also thought about using Alton Browns box fan method. My buddy mastered it. Yes its a slow process. And yes he uses a box fan.
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Post by BrownstotheBone on Feb 17, 2013 10:48:36 GMT -5
I love Bizarre Foods w/ Andrew Zimmern on the Travel Channel. I can remember eating sushi back in the early 80's when everyone thought I was nuts. I started following him on twitter and he posts some pretty great stuff. Here's an example : @andrewzimmern Smoked fettuccine w quail egg bacon and sea urchin .... Holy crap was this good.
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Post by BrownstotheBone on Feb 17, 2013 11:12:45 GMT -5
Andrew Zimmern @andrewzimmern 26 layer nasturtium pasta duck lasagna prior to plating at SPQR in SF Attachments:
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Post by Deleted on Feb 17, 2013 11:16:12 GMT -5
I'm making G&Ts chicken dumpling recipe today. It better be good.
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Post by BrownstotheBone on Feb 17, 2013 11:18:44 GMT -5
I'm sure it is. Can you document it for us?
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G&T
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Dislocated Boy
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Post by G&T on Feb 17, 2013 12:24:01 GMT -5
I love Bizarre Foods w/ Andrew Zimmern on the Travel Channel. I can remember eating sushi back in the early 80's when everyone thought I was nuts. I started following him on twitter and he posts some pretty great stuff. Here's an example : @andrewzimmern Smoked fettuccine w quail egg bacon and sea urchin .... Holy crap was this good. Have never had urchin, good stuff eh?
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G&T
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Post by G&T on Feb 17, 2013 12:26:07 GMT -5
I'm making G&Ts chicken dumpling recipe today. It better be good. It's not mine but if you follow this to a T you're good. One tip, I use a small spring loaded ice cream scoop for the dumplings, but the two spoon method he suggests works too. I like the scoop better myself.
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G&T
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Post by G&T on Feb 17, 2013 13:17:18 GMT -5
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Post by BrownstotheBone on Feb 17, 2013 14:18:03 GMT -5
Have never had urchin, good stuff eh? Only w/ sushi. VERY different. Mushy like. Only had it like 3 times ever I think.
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G&T
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Post by G&T on Feb 17, 2013 14:47:37 GMT -5
Have never had urchin, good stuff eh? Only w/ sushi. VERY different. Mushy like. Only had it like 3 times ever I think. It's supposedly umami, the fifth taste after sweet, sour, bitter, and salty.
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G&T
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Post by G&T on Feb 17, 2013 15:18:38 GMT -5
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Post by BrownstotheBone on Feb 17, 2013 15:32:31 GMT -5
Only w/ sushi. VERY different. Mushy like. Only had it like 3 times ever I think. It's supposedly umami, the fifth taste after sweet, sour, bitter, and salty. Really hungry for some now. My local sushi bar has 1/2 off rolls from 3-5:30 pm on Sundays. I'm half tempted to drive up there and get 1 sea urchin to give you a full review.
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Voodoochile
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Boils His Ribs
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Post by Voodoochile on Feb 17, 2013 15:36:50 GMT -5
Pathogens!
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