Probably a revisited subject after a time. Recently two posts I replied to
displayed my penitent for a "I must've been on drugs!!! kitchen purchase.

The electric vegetable steamer/"supposed" rice cooker contraption. Trashed
in a week.

Today Amanda's round BBQ grill ribbed cast iron pan. She may have mileage
if the lid works but my stainless steel was a 14" shallow version with no
lid.

I was gifted a 4 or 5 piece BBQ utensil set with 2 foot long tongs,
spatula, etc. They must've been on drugs!!! too!

I use the 2-foot long tongs to clean the gutters. Works bitchin!!!

So, sorry for any repetition (like we don't see that once a week?!!) but
have any of the membership bought "I must've been on drugs!!!" kitchen
stuff?

What you got?

Andy

Andy wrote:
> Probably a revisited subject after a time. Recently two posts I
> replied to displayed my penitent for a "I must've been on drugs!!!
> kitchen purchase.
>
> The electric vegetable steamer/"supposed" rice cooker contraption.
> Trashed in a week.
>
> Today Amanda's round BBQ grill ribbed cast iron pan. She may have
> mileage if the lid works but my stainless steel was a 14" shallow
> version with no lid.
>
> I was gifted a 4 or 5 piece BBQ utensil set with 2 foot long tongs,
> spatula, etc. They must've been on drugs!!! too!
>
> I use the 2-foot long tongs to clean the gutters. Works bitchin!!!
>
> So, sorry for any repetition (like we don't see that once a week?!!)
> but have any of the membership bought "I must've been on drugs!!!"
> kitchen stuff?
>
> What you got?
>
> Andy

I didn't buy this, but while at the dollar store today I saw a contraption
for cooking spaghetti. It looked like a blender container with strainer
holes on the lid. Allegedly you put the spaghetti in this (standing on
end), add boiling water. Let it sit for 5-7 minutes, then drain it through
the lid. Looks like one of those things you'd buy and later wonder "Was I
on drugs?" You can cook pasta in a pan the same way - add to boiling water,
then take it off the stove and let it sit - so why buy another "thing" for
this?

Jill

On Tue, 17 Jul 2007 13:21:52 -0500, Andy <q> wrote:

>Probably a revisited subject after a time. Recently two posts I replied to
>displayed my penitent for a "I must've been on drugs!!! kitchen purchase.
>
>The electric vegetable steamer/"supposed" rice cooker contraption. Trashed
>in a week.
>
>Today Amanda's round BBQ grill ribbed cast iron pan. She may have mileage
>if the lid works but my stainless steel was a 14" shallow version with no
>lid.
>
>I was gifted a 4 or 5 piece BBQ utensil set with 2 foot long tongs,
>spatula, etc. They must've been on drugs!!! too!
>
>I use the 2-foot long tongs to clean the gutters. Works bitchin!!!
>
>So, sorry for any repetition (like we don't see that once a week?!!) but
>have any of the membership bought "I must've been on drugs!!!" kitchen
>stuff?
>
>What you got?
>
>Andy

Louise spends lots of time in resale stores. A few months ago she
came home with this silly indoor bbq. It had several pieces that
enclosed ceramic briquettes and was made for a stove top. We FINALLY
moved last week and I was able to sneak it into the garbage. We've
got 2 Weber kettles, big ass smoker, and a big SS gas grill. Who
knows what she was thinking. I'm sure I could add to the list but
I'd have to finish unpacking to refresh my memory.

Lou <---- throwing away and donating like a madman

Andy wrote:
>
> So, sorry for any repetition (like we don't see that once a week?!!) but
> have any of the membership bought "I must've been on drugs!!!" kitchen
> stuff?
>
> What you got?

Some "steamer" thing (can't even remember it's proper brand name - that
would mean pulling it out of the storage cupboard). Never used it. It's
awful. Would never have bought it but - in mitigation...

.... I purchased it from a very good friend of mine - she had been
talked into charging this "kitchen wonder" to her credit card by some
(very slick) door-to-door sales person, even though she really couldn't
afford it... Anyway, not long after this person left her home she
realized that she had done A Very Foolish Thing. (It was waaaay
overpriced IMHO). She tried to cancel the sale the next day and wanted
to return it (still sealed in the box it came in) - but they refused
point blank to take it back and give her a refund. She was told to "read
the terms and conditions on the paperwork you signed", etc. etc. No
prizes for guessing that it said "no returns, no refunds". When DH and I
went to visit her a few days later we heard the whole tale of woe. We
had a quiet word about it while she was making coffee in her kitchen and
when she re-appeared we offered to buy it from her. She knows I like to
cook so she was more than happy to do so.

However, I haven't had the heart to get rid of it. Whenever she comes to
visit, or we go to see her, she asks if I am "making good use of it".
I just smile sweetly and change the subject...

On the bright side: It has a *huge* round glass bowl that came with it -
so if I ever decide to keep goldfish again I am in luck
--
Cheers
Chatty Cathy

"Andy" <q> wrote in message ...
> Probably a revisited subject after a time. Recently two posts I replied to
> displayed my penitent for a "I must've been on drugs!!! kitchen purchase.
>
> The electric vegetable steamer/"supposed" rice cooker contraption. Trashed
> in a week.
>
> Today Amanda's round BBQ grill ribbed cast iron pan. She may have mileage
> if the lid works but my stainless steel was a 14" shallow version with no
> lid.
>
> I was gifted a 4 or 5 piece BBQ utensil set with 2 foot long tongs,
> spatula, etc. They must've been on drugs!!! too!
>
> I use the 2-foot long tongs to clean the gutters. Works bitchin!!!
>
> So, sorry for any repetition (like we don't see that once a week?!!) but
> have any of the membership bought "I must've been on drugs!!!" kitchen
> stuff?
>
> What you got?
>
> Andy

I went to a candle party over the weekend and got 64 more candles that I
don't need.

Elisa

jmcquown wrote:

> I didn't buy this, but while at the dollar store today I saw a contraption
> for cooking spaghetti. It looked like a blender container with strainer
> holes on the lid. Allegedly you put the spaghetti in this (standing on
> end), add boiling water. Let it sit for 5-7 minutes, then drain it through
> the lid. Looks like one of those things you'd buy and later wonder "Was I
> on drugs?" You can cook pasta in a pan the same way - add to boiling water,
> then take it off the stove and let it sit - so why buy another "thing" for
> this?
>
> Jill

Someone actually told me about this quite seriously. You would end up
with re-hydrated spaghetti, not cooked spaghetti. I have no idea if
re-hydrated wheat can be digested or not. I don't want to know, really,
because I can assure you that even if it re-hydrates spaghetti, it won't
do it for all the other shapes of pasta one uses.

--
Posted via a free Usenet account from http://www.teranews.com

Giusi wrote:
> jmcquown wrote:
>
>> I didn't buy this, but while at the dollar store today I saw a
>> contraption for cooking spaghetti. It looked like a blender
>> container with strainer holes on the lid. Allegedly you put the
>> spaghetti in this (standing on end), add boiling water. Let it sit
>> for 5-7 minutes, then drain it through the lid. Looks like one of
>> those things you'd buy and later wonder "Was I on drugs?" You can
>> cook pasta in a pan the same way - add to boiling water, then take
>> it off the stove and let it sit - so why buy another "thing" for
>> this?
>>
>> Jill
>
> Someone actually told me about this quite seriously. You would end up
> with re-hydrated spaghetti, not cooked spaghetti. I have no idea if
> re-hydrated wheat can be digested or not. I don't want to know,
> really, because I can assure you that even if it re-hydrates
> spaghetti, it won't do it for all the other shapes of pasta one uses.

Actually I've seen dried spaghetti cooked this way in restaurants (not in
that contraption, but the same method of simply immersing it in boiling
water then removing it to set off the burner to allow it to cook by itself
in boiling hot water). I've tried it myself and it results in al dente
pasta. Some may prefer it be cooked longer; if so, leave it on the burner.
I just thought the contraption was one of those things people would buy
which would be quickly relegated to the garage or curbside for trash pickup
(as so many kitchen gadgets are!).

Jill

jmcquown wrote:
> Giusi wrote:
>> jmcquown wrote:
Allegedly you put the
>>> spaghetti in this (standing on end), add boiling water. Let it sit
>>> for 5-7 minutes, then drain it through the lid. Looks like one of
>>> those things you'd buy and later wonder "Was I on drugs?" You can
>>> cook pasta in a pan the same way - add to boiling water, then take
>>> it off the stove and let it sit - so why buy another "thing" for
>>> this?
>>>
>>> Jill
>> Someone actually told me about this quite seriously. You would end up
>> with re-hydrated spaghetti, not cooked spaghetti. I have no idea if
>> re-hydrated wheat can be digested or not. I don't want to know,
>> really, because I can assure you that even if it re-hydrates
>> spaghetti, it won't do it for all the other shapes of pasta one uses.
>
> Actually I've seen dried spaghetti cooked this way in restaurants (not in
> that contraption, but the same method of simply immersing it in boiling
> water then removing it to set off the burner to allow it to cook by itself
> in boiling hot water). I've tried it myself and it results in al dente
> pasta.
> Jill

Then it is digestible! But still wrong. Al dente isn't all that goes
into great pasta, but the still-cooking heat of the pasta combined with
the saucing is crucial for great pasta. Serving up bowls full of warm
pasta with a blob of sauce sitting atop it is anathema. Life is messy,
life in the kitchen is hot, rescue pasta from the restaurants!

--
Posted via a free Usenet account from http://www.teranews.com

Giusi said...

> Life is messy,
> life in the kitchen is hot, rescue pasta from the restaurants!


Making fresh pasta is my absolute favorite kitchen mess! ))

Andy
"Mr. Linguine"

Andy wrote:
> Giusi said...
>
>> Life is messy,
>> life in the kitchen is hot, rescue pasta from the restaurants!
>
>
> Making fresh pasta is my absolute favorite kitchen mess! ))
>
> Andy
> "Mr. Linguine"

So, are you saying you have a pasta press and make it actually from
scratch?!

jmcquown said...

> Andy wrote:
>> Giusi said...
>>
>>> Life is messy,
>>> life in the kitchen is hot, rescue pasta from the restaurants!
>>
>>
>> Making fresh pasta is my absolute favorite kitchen mess! ))
>>
>> Andy
>> "Mr. Linguine"
>
> So, are you saying you have a pasta press and make it actually from
> scratch?!


Why yes! Yes I am! I do it all from scratch, with help from the KA mixer
and pasta attachments.

Spaghetti, linguine, fettuccine and ravioli.

That AND scratch pesto to adorn it.

You think I just hang around r.f.c for my health??? Not obviously!!! <VBG>

Andy

Andy wrote:
> jmcquown said...
>
>> Andy wrote:
>>> Giusi said...
>>>
>>>> Life is messy,
>>>> life in the kitchen is hot, rescue pasta from the restaurants!
>>>
>>>
>>> Making fresh pasta is my absolute favorite kitchen mess! ))
>>>
>>> Andy
>>> "Mr. Linguine"
>>
>> So, are you saying you have a pasta press and make it actually from
>> scratch?!
>
>
> Why yes! Yes I am! I do it all from scratch, with help from the KA
> mixer and pasta attachments.
>
> Spaghetti, linguine, fettuccine and ravioli.
>
> That AND scratch pesto to adorn it.
>
> You think I just hang around r.f.c for my health??? Not obviously!!!
> <VBG>
>
> Andy

Sorry, luv, wasn't apparent to me I don't make pasta from scratch, nor
bread nor pie crusts.

jmcquown said...

> Andy wrote:
>> jmcquown said...
>>
>>> Andy wrote:
>>>> Giusi said...
>>>>
>>>>> Life is messy,
>>>>> life in the kitchen is hot, rescue pasta from the restaurants!
>>>>
>>>>
>>>> Making fresh pasta is my absolute favorite kitchen mess! ))
>>>>
>>>> Andy
>>>> "Mr. Linguine"
>>>
>>> So, are you saying you have a pasta press and make it actually from
>>> scratch?!
>>
>>
>> Why yes! Yes I am! I do it all from scratch, with help from the KA
>> mixer and pasta attachments.
>>
>> Spaghetti, linguine, fettuccine and ravioli.
>>
>> That AND scratch pesto to adorn it.
>>
>> You think I just hang around r.f.c for my health??? Not obviously!!!
>> <VBG>
>>
>> Andy
>
> Sorry, luv, wasn't apparent to me I don't make pasta from scratch,
nor
> bread nor pie crusts.


I could always swing by and mess up YOUR kitchen!

Andy

Andy wrote:
> jmcquown said...

>>>> So, are you saying you have a pasta press and make it actually from
>>>> scratch?!
>>>
>>> Why yes! Yes I am! I do it all from scratch, with help from the KA
>>> mixer and pasta attachments.
>>>
>>> Spaghetti, linguine, fettuccine and ravioli.
>>>
>>> That AND scratch pesto to adorn it.
>>>
>>> You think I just hang around r.f.c for my health??? Not obviously!!!
>>> <VBG>
>>>
>>> Andy
>> Sorry, luv, wasn't apparent to me I don't make pasta from scratch,
> nor
>> bread nor pie crusts.
>
>
> I could always swing by and mess up YOUR kitchen!
>
> Andy

The only thing messy about making a small amount of egg pasta (100 g of
flour) is grating the cheese. I don't use a big ole machine, but do use
an Atlas roller. Lil mound of flour, pinch of salt, an egg, and foof
around with the hands until it is sleek and smooth. Roll out, cook.
10-15 minutes from conception to ingestion.

--
Posted via a free Usenet account from http://www.teranews.com

Giusi said...

> Andy wrote:
>> jmcquown said...
>
>>>>> So, are you saying you have a pasta press and make it actually from
>>>>> scratch?!
>>>>
>>>> Why yes! Yes I am! I do it all from scratch, with help from the KA
>>>> mixer and pasta attachments.
>>>>
>>>> Spaghetti, linguine, fettuccine and ravioli.
>>>>
>>>> That AND scratch pesto to adorn it.
>>>>
>>>> You think I just hang around r.f.c for my health??? Not obviously!!!
>>>> <VBG>
>>>>
>>>> Andy
>>> Sorry, luv, wasn't apparent to me I don't make pasta from scratch,
>> nor
>>> bread nor pie crusts.
>>
>>
>> I could always swing by and mess up YOUR kitchen!
>>
>> Andy
>
> The only thing messy about making a small amount of egg pasta (100 g of
> flour) is grating the cheese. I don't use a big ole machine, but do use
> an Atlas roller. Lil mound of flour, pinch of salt, an egg, and foof
> around with the hands until it is sleek and smooth. Roll out, cook.
> 10-15 minutes from conception to ingestion.


Giusi,

I make a family batch for one! My first try I took a tennisball sized hunk
of dough and eventually worked it into probably a 10-foot sheet. It was
hilarious. I dusted flour over it and everything to prevent it from
sticking together. I smartened up real quick to golfball sized hunks for
about 3-foot sheets.

I run a string across the kitchen and use plastic coat hangers to hang
sheets and finished pasta from.

An AndyBatch probably takes an hour, including about 15 minutes of dough
rest.

Here's a plate of some of my finest...

http://www.tinypic.com/62eox2r.jpg

Andy
"Mr. Linguine"

Andy wrote:


>
> I run a string across the kitchen and use plastic coat hangers to hang
> sheets and finished pasta from.
>
> An AndyBatch probably takes an hour, including about 15 minutes of dough
> rest.
>
> Here's a plate of some of my finest...
>
> http://www.tinypic.com/62eox2r.jpg
>
> Andy
> "Mr. Linguine"

And mine:

http://www.flickr.com/photos/decobab...7594521784850/

http://www.flickr.com/photos/decobab...7594521784850/

http://lh4.google.com/image/jessBjon...JPG?imgmax=800

How come you don't toss and combine? It's much better if you do...
really.

Sorry about that last link, but Flickr is hiding half my photos, trying
to wrestle money out of me to see them.

--
Posted via a free Usenet account from http://www.teranews.com

Giusi said...

> Andy wrote:
>
>
>>
>> I run a string across the kitchen and use plastic coat hangers to hang
>> sheets and finished pasta from.
>>
>> An AndyBatch probably takes an hour, including about 15 minutes of
>> dough rest.
>>
>> Here's a plate of some of my finest...
>>
>> http://www.tinypic.com/62eox2r.jpg
>>
>> Andy
>> "Mr. Linguine"
>
> And mine:
>
> http://www.flickr.com/photos/decobab...7594521784850/
>
> http://www.flickr.com/photos/decobab...7594521784850/
>
> http://lh4.google.com/image/jessBjon...yw/rr5vw38-Zmo
> /pasta%20dries.JPG?imgmax=800
>
> How come you don't toss and combine? It's much better if you do...
> really.
>
> Sorry about that last link, but Flickr is hiding half my photos, trying
> to wrestle money out of me to see them.


Gotta love those raviolis. Photo taken October 7, 2007. I'LL BE THERE!

Nice pics, 'cept the last one which wanted to be downloaded, which I didn't
see.

I always toss and combine. That was just to show the colors beforehand. I
add a little turmeric to my dough to "golden it up" a bit. It doesn't add
any flavor, that I can detect anyway.

Andy

Andy wrote:

>>
>> Sorry about that last link, but Flickr is hiding half my photos, trying
>> to wrestle money out of me to see them.
>
>
> Gotta love those raviolis. Photo taken October 7, 2007. I'LL BE THERE!
>
> Nice pics, 'cept the last one which wanted to be downloaded, which I didn't
> see.
>
> I always toss and combine. That was just to show the colors beforehand. I
> add a little turmeric to my dough to "golden it up" a bit. It doesn't add
> any flavor, that I can detect anyway.
>
> Andy

The last one is on my blog which does take some time to load. It's
biggish now.

Our yolks are tangerine colored so we need no color. I don't always
make egg pastas, though. Semolina/water pastas get kneaded in the FP,
and orecchiette and other hot water pastas with gloved hands.
Obviously, my camera software is on drugs. Buy your ticket now, as I am
teaching in October 2007 and pasta will be flying about like confetti.
Theme, however, is veal and desserts.

--
Posted via a free Usenet account from http://www.teranews.com

Giusi wrote:

> And mine:
>
> http://www.flickr.com/photos/decobab...7594521784850/
>
> http://www.flickr.com/photos/decobab...7594521784850/
>
> http://lh4.google.com/image/jessBjon...JPG?imgmax=800
>
>
> How come you don't toss and combine? It's much better if you do... really.
>
> Sorry about that last link, but Flickr is hiding half my photos, trying
> to wrestle money out of me to see them.

Your scones look delicioius. Tell us about guanciale, is that unsmoked
bacon? Would you consider guanciale to be an everyday food?

Becca

Becca wrote:

>
> Your scones look delicioius. Tell us about guanciale, is that unsmoked
> bacon? Would you consider guanciale to be an everyday food?
>
> Becca

Guanciale is cured pork cheek,not smoked. It's used constantly here to
begin dishes. Mine was a gift from my cooking school partner and fellow
teacher, made from her own hand reared pigs and it is fabulous. I think
it is hog jowls in the US, but the cure is sugar, salt and thyme and
maybe garlic. Then they're coated with pepper and hung in a cool place
for a while. Mine lives in the guest room in a cotton bag.

The scones aren't really mine, but made from a home mix a friend gave
me. It's in my food photos because I blogged about it. They really
were nice, too.

I got onto a scone kick for a while and then realized it would lengthen
my annual diet and quit. Yummy stuff, scones.

--
Posted via a free Usenet account from http://www.teranews.com

Giusi wrote:

> Guanciale is cured pork cheek,not smoked. It's used constantly here to
> begin dishes. Mine was a gift from my cooking school partner and fellow
> teacher, made from her own hand reared pigs and it is fabulous. I think
> it is hog jowls in the US, but the cure is sugar, salt and thyme and
> maybe garlic. Then they're coated with pepper and hung in a cool place
> for a while. Mine lives in the guest room in a cotton bag.

Thanks for explaining guanciale. It looks like it has a lot of nice,
wonderful fat, so I can see why you would use it to begin dishes.

Becca

Giusi wrote:

> jmcquown wrote:
>
>> I didn't buy this, but while at the dollar store today I saw a
>> contraption
>> for cooking spaghetti. It looked like a blender container with strainer
>> holes on the lid. Allegedly you put the spaghetti in this (standing on
>> end), add boiling water. Let it sit for 5-7 minutes, then drain it
>> through
>> the lid. Looks like one of those things you'd buy and later wonder
>> "Was I
>> on drugs?" You can cook pasta in a pan the same way - add to boiling
>> water,
>> then take it off the stove and let it sit - so why buy another "thing"
>> for
>> this?
>>
>> Jill
>
>
> Someone actually told me about this quite seriously. You would end up
> with re-hydrated spaghetti, not cooked spaghetti. I have no idea if
> re-hydrated wheat can be digested or not. I don't want to know, really,
> because I can assure you that even if it re-hydrates spaghetti, it won't
> do it for all the other shapes of pasta one uses.
>
Its probly just me and my superstitious fears but i never put anything
hot in plastic, it effects the taste imo.
--
JL

jmcquown wrote:
> Andy wrote:
>> jmcquown said...
>>
>>> Andy wrote:
>>>> Giusi said...
>>>>
>>>>> Life is messy,
>>>>> life in the kitchen is hot, rescue pasta from the restaurants!
>>>>
>>>>
>>>> Making fresh pasta is my absolute favorite kitchen mess! ))
>>>>
>>>> Andy
>>>> "Mr. Linguine"
>>>
>>> So, are you saying you have a pasta press and make it actually from
>>> scratch?!
>>
>>
>> Why yes! Yes I am! I do it all from scratch, with help from the KA
>> mixer and pasta attachments.
>>
>> Spaghetti, linguine, fettuccine and ravioli.
>>
>> That AND scratch pesto to adorn it.
>>
>> You think I just hang around r.f.c for my health??? Not obviously!!!
>> <VBG>
>>
>> Andy
>
> Sorry, luv, wasn't apparent to me I don't make pasta from
> scratch, nor bread nor pie crusts.

Did I say I don't have room for making pasta? No, I didn't. But the fact
is I don't WANT to make pasta from scratch. Nor bread, anymore. Used to..
Been there, done that. I was replying to Andy about Kitchen stuff, not
stuff I will or won't do in my middle age.

"Andy" <q> wrote in message ...
> Probably a revisited subject after a time. Recently two posts I replied
> to
> displayed my penitent for a "I must've been on drugs!!! kitchen
> purchase.
>
> The electric vegetable steamer/"supposed" rice cooker contraption.
> Trashed
> in a week.
>
> Today Amanda's round BBQ grill ribbed cast iron pan. She may have
> mileage
> if the lid works but my stainless steel was a 14" shallow version with
> no
> lid.
>
> I was gifted a 4 or 5 piece BBQ utensil set with 2 foot long tongs,
> spatula, etc. They must've been on drugs!!! too!
>
> I use the 2-foot long tongs to clean the gutters. Works bitchin!!!
>
> So, sorry for any repetition (like we don't see that once a week?!!) but
> have any of the membership bought "I must've been on drugs!!!" kitchen
> stuff?
>
> What you got?
>
> Andy
I used the electric veg cooker/rice cooker for a number of years and I
loved it. It was simply a matter of not enough room for it. I get the
same results using the steamer with my cookware.

MoM

"jmcquown" > wrote in message
...
> Andy wrote:
>> Probably a revisited subject after a time. Recently two posts I
>> replied to displayed my penitent for a "I must've been on drugs!!!
>> kitchen purchase.
>>
>> The electric vegetable steamer/"supposed" rice cooker contraption.
>> Trashed in a week.
>>
>> Today Amanda's round BBQ grill ribbed cast iron pan. She may have
>> mileage if the lid works but my stainless steel was a 14" shallow
>> version with no lid.
>>
>> I was gifted a 4 or 5 piece BBQ utensil set with 2 foot long tongs,
>> spatula, etc. They must've been on drugs!!! too!
>>
>> I use the 2-foot long tongs to clean the gutters. Works bitchin!!!
>>
>> So, sorry for any repetition (like we don't see that once a week?!!)
>> but have any of the membership bought "I must've been on drugs!!!"
>> kitchen stuff?
>>
>> What you got?
>>
>> Andy
>
> I didn't buy this, but while at the dollar store today I saw a
> contraption
> for cooking spaghetti. It looked like a blender container with strainer
> holes on the lid. Allegedly you put the spaghetti in this (standing on
> end), add boiling water. Let it sit for 5-7 minutes, then drain it
> through
> the lid. Looks like one of those things you'd buy and later wonder "Was
> I
> on drugs?" You can cook pasta in a pan the same way - add to boiling
> water,
> then take it off the stove and let it sit - so why buy another "thing"
> for
> this?
>
> Jill
>
>
I've seen this advert on tv. Another toy that won't last long. Supposed
to cook veggies in it that way too. I just can't see it.

I did pick up a microwave rice cooker at a garage sale for a buck and it
works great and doesn't take up much room.

MoM

"jmcquown" > wrote in message
...
> Andy wrote:
>> jmcquown said...
>>
>>> Andy wrote:
>>>> Giusi said...
>>>>
>>>>> Life is messy,
>>>>> life in the kitchen is hot, rescue pasta from the restaurants!
>>>>
>>>>
>>>> Making fresh pasta is my absolute favorite kitchen mess! ))
>>>>
>>>> Andy
>>>> "Mr. Linguine"
>>>
>>> So, are you saying you have a pasta press and make it actually from
>>> scratch?!
>>
>>
>> Why yes! Yes I am! I do it all from scratch, with help from the KA
>> mixer and pasta attachments.
>>
>> Spaghetti, linguine, fettuccine and ravioli.
>>
>> That AND scratch pesto to adorn it.
>>
>> You think I just hang around r.f.c for my health??? Not obviously!!!
>> <VBG>
>>
>> Andy
>
> Sorry, luv, wasn't apparent to me I don't make pasta from scratch,
> nor
> bread nor pie crusts.
>
>
I don't often make pasta from scratch. No room for the machine any more.
But I make Bread and occasionally pastry. It's much better than store
bought.

MoM

"Andy" <q> wrote in message ...
> Giusi said...
>
>> Andy wrote:
>>> jmcquown said...
>>
>>>>>> So, are you saying you have a pasta press and make it actually from
>>>>>> scratch?!
>>>>>
>>>>> Why yes! Yes I am! I do it all from scratch, with help from the KA
>>>>> mixer and pasta attachments.
>>>>>
>>>>> Spaghetti, linguine, fettuccine and ravioli.
>>>>>
>>>>> That AND scratch pesto to adorn it.
>>>>>
>>>>> You think I just hang around r.f.c for my health??? Not obviously!!!
>>>>> <VBG>
>>>>>
>>>>> Andy
>>>> Sorry, luv, wasn't apparent to me I don't make pasta from
>>>> scratch,
>>> nor
>>>> bread nor pie crusts.
>>>
>>>
>>> I could always swing by and mess up YOUR kitchen!
>>>
>>> Andy
>>
>> The only thing messy about making a small amount of egg pasta (100 g of
>> flour) is grating the cheese. I don't use a big ole machine, but do
>> use
>> an Atlas roller. Lil mound of flour, pinch of salt, an egg, and foof
>> around with the hands until it is sleek and smooth. Roll out, cook.
>> 10-15 minutes from conception to ingestion.
>
>
> Giusi,
>
> I make a family batch for one! My first try I took a tennisball sized
> hunk
> of dough and eventually worked it into probably a 10-foot sheet. It was
> hilarious. I dusted flour over it and everything to prevent it from
> sticking together. I smartened up real quick to golfball sized hunks for
> about 3-foot sheets.
>
> I run a string across the kitchen and use plastic coat hangers to hang
> sheets and finished pasta from.
>
> An AndyBatch probably takes an hour, including about 15 minutes of dough
> rest.
>
> Here's a plate of some of my finest...
>
> http://www.tinypic.com/62eox2r.jpg
>
> Andy
> "Mr. Linguine"

Looks absolutely delicious!

MoM

On Jul 18, 8:24 am, Giusi > wrote:
> Andy wrote:
> > jmcquown said...
> >>>> So, are you saying you have a pasta press and make it actually from
> >>>> scratch?!
>
> >>> Why yes! Yes I am! I do it all from scratch, with help from the KA
> >>> mixer and pasta attachments.
>
> >>> Spaghetti, linguine, fettuccine and ravioli.
>
> >>> That AND scratch pesto to adorn it.
>
> >>> You think I just hang around r.f.c for my health??? Not obviously!!!
> >>> <VBG>
>
> >>> Andy
> >> Sorry, luv, wasn't apparent to me I don't make pasta from scratch,
> > nor
> >> bread nor pie crusts.
>
> > I could always swing by and mess up YOUR kitchen!
>
> > Andy
>
> The only thing messy about making a small amount of egg pasta (100 g of
> flour) is grating the cheese. I don't use a big ole machine, but do use
> an Atlas roller. Lil mound of flour, pinch of salt, an egg, and foof
> around with the hands until it is sleek and smooth. Roll out, cook.
> 10-15 minutes from conception to ingestion.

I tried that once. I ended up with egg all over the front of me,
because
it was heading for the floor and I leaned up against the edge of the
counter to stop it.

Unfortunately, I was alone in the kitchen, so my husband could derive
no entertainment from the debacle.

Cindy Hamilton

Cindy Hamilton said...

> Unfortunately, I was alone in the kitchen, so my husband could derive
> no entertainment from the debacle.


YEAH, shame about that! The BUM!!!

)

Andy
Ex-pervert!