On Sunday, July 19, 2015 at 4:27:02 PM UTC-5, sf wrote:
> On Sun, 19 Jul 2015 15:03:35 -0600, "Dr. Edward Morbius"
> > wrote:
>
> > On 7/19/2015 2:59 PM, Bryan-TGWWW wrote:
> > > On Sunday, July 19, 2015 at 3:26:28 PM UTC-5, Tim w wrote:
> > >> Making the dough with flour and egg, then rolling, cutting and shaping.
> > >> I'm not worried about the work involved but does it actually taste
> > >> better? Better than dried? better than the fresh pata I can buy? I have
> > >> a feeling this might be something which is just better done in a factory.
> > >>
> > > 100% Semolina noodles aren't worth making, but egg noodles definitely are.
> > > I roll out the dough, then cut them with a pizza cutter. They turn out
> > > oddball shaped, but are a real treat.
> >
> > Was your pizza cutter made with slave labor in China?
>
Very unlikely. It was most likely made by exploited proletarians in the
[Capitalistic] *People's* Republic of China.
>
> I don't think he cares.
>
Are there real alternatives?
>
> sf

--Bryan

On 2015-07-20, koko > wrote:

> I love making homemade pasta, ravioli etc...
> Here's what I do
> http://www.kokoscornerblog.com/mycor...spaghetti.html
> or
> http://tinyurl.com/kvczmlk

Thnx for the recipes, koko.

I'm not a big pasta fan, but I recall my late MIL making homemade
noodles for her famous post-Thankgiving turkey soup. I really liked
'em and if this is an excuse to buy even a new rollong pin, I'll give
it a shot.

One thing. How long should the dough be kneaded in an orbital stand
mixer w/ bread hook? I'm becoming a tad too arthritic to knead by
hand.

nb

On 20 Jul 2015 13:59:24 GMT, notbob > wrote:

> One thing. How long should the dough be kneaded in an orbital stand
> mixer w/ bread hook? I'm becoming a tad too arthritic to knead by
> hand.

The key to workable pasta isn't the kneading, it's the resting! You
have to give it at least 30 minutes and make sure the dough you aren't
working with is always covered, so it doesn't start to dry out.

--

sf

On Mon, 20 Jul 2015 04:26:24 -0700 (PDT), Bryan-TGWWW
> wrote:

> On Sunday, July 19, 2015 at 4:27:02 PM UTC-5, sf wrote:
> > On Sun, 19 Jul 2015 15:03:35 -0600, "Dr. Edward Morbius"
> > > wrote:
> >
> > > On 7/19/2015 2:59 PM, Bryan-TGWWW wrote:
> > > >>
> > > > 100% Semolina noodles aren't worth making, but egg noodles definitely are.
> > > > I roll out the dough, then cut them with a pizza cutter. They turn out
> > > > oddball shaped, but are a real treat.
> > >
> > > Was your pizza cutter made with slave labor in China?
> >
> Very unlikely. It was most likely made by exploited proletarians in the
> [Capitalistic] *People's* Republic of China.
> >
> > I don't think he cares.
> >
> Are there real alternatives?
> >

True. Switch countries/regions and the scenario remains the same.

--

sf

On 7/20/2015 5:26 AM, Bryan-TGWWW wrote:
> On Sunday, July 19, 2015 at 4:27:02 PM UTC-5, sf wrote:
>> On Sun, 19 Jul 2015 15:03:35 -0600, "Dr. Edward Morbius"
>> > wrote:
>>
>>> On 7/19/2015 2:59 PM, Bryan-TGWWW wrote:
>>>> On Sunday, July 19, 2015 at 3:26:28 PM UTC-5, Tim w wrote:
>>>>> Making the dough with flour and egg, then rolling, cutting and shaping.
>>>>> I'm not worried about the work involved but does it actually taste
>>>>> better? Better than dried? better than the fresh pata I can buy? I have
>>>>> a feeling this might be something which is just better done in a factory.
>>>>>
>>>> 100% Semolina noodles aren't worth making, but egg noodles definitely are.
>>>> I roll out the dough, then cut them with a pizza cutter. They turn out
>>>> oddball shaped, but are a real treat.
>>>
>>> Was your pizza cutter made with slave labor in China?
>>
> Very unlikely.

Yes or no.

Now.

On Mon, 20 Jul 2015 04:26:24 -0700 (PDT), Bryan-TGWWW
> wrote:

>On Sunday, July 19, 2015 at 4:27:02 PM UTC-5, sf wrote:
>> On Sun, 19 Jul 2015 15:03:35 -0600, "Dr. Edward Morbius"
>> > wrote:
>>
>> > On 7/19/2015 2:59 PM, Bryan-TGWWW wrote:
>> > > On Sunday, July 19, 2015 at 3:26:28 PM UTC-5, Tim w wrote:
>> > >> Making the dough with flour and egg, then rolling, cutting and shaping.
>> > >> I'm not worried about the work involved but does it actually taste
>> > >> better? Better than dried? better than the fresh pata I can buy? I have
>> > >> a feeling this might be something which is just better done in a factory.
>> > >>
>> > > 100% Semolina noodles aren't worth making, but egg noodles definitely are.
>> > > I roll out the dough, then cut them with a pizza cutter. They turn out
>> > > oddball shaped, but are a real treat.
>> >
>> > Was your pizza cutter made with slave labor in China?
>>
>Very unlikely. It was most likely made by exploited proletarians in the
>[Capitalistic] *People's* Republic of China.
>>
>> I don't think he cares.
>>
>Are there real alternatives?
>>
>> sf
>
>--Bryan

Yes there are Bryan. I'm on a campaign to only buy Made in USA things
as much as I can, like I just received in the mail a new pair of work
gloves from http://carolinaglovecompany.com/ who states clearly on
their website their products that are Made In USA. $24 plus shipping I
think, but I needed a new pair because a finger wore though on the old
pair I had.

I've made several otgher Made In USA purchases recently too, and I
feel good about them knowing my money didn't go to China or any other
overseas nations. Of course I pay more, and I can't just go down to my
local MalWart, because everything there is made in China, and cheap
Chinese junk! Google is your friend. Google "american made..." and
inseret the item you are looking for. The U.S. still manufactures a
lot of stuff, we just need to start buying it!

John Kuthe...

On 7/20/2015 12:27 PM, John Kuthe wrote:
> On Mon, 20 Jul 2015 04:26:24 -0700 (PDT), Bryan-TGWWW
> > wrote:
>
>> On Sunday, July 19, 2015 at 4:27:02 PM UTC-5, sf wrote:
>>> On Sun, 19 Jul 2015 15:03:35 -0600, "Dr. Edward Morbius"
>>> > wrote:
>>>
>>>> On 7/19/2015 2:59 PM, Bryan-TGWWW wrote:
>>>>> On Sunday, July 19, 2015 at 3:26:28 PM UTC-5, Tim w wrote:
>>>>>> Making the dough with flour and egg, then rolling, cutting and shaping.
>>>>>> I'm not worried about the work involved but does it actually taste
>>>>>> better? Better than dried? better than the fresh pata I can buy? I have
>>>>>> a feeling this might be something which is just better done in a factory.
>>>>>>
>>>>> 100% Semolina noodles aren't worth making, but egg noodles definitely are.
>>>>> I roll out the dough, then cut them with a pizza cutter. They turn out
>>>>> oddball shaped, but are a real treat.
>>>>
>>>> Was your pizza cutter made with slave labor in China?
>>>
>> Very unlikely. It was most likely made by exploited proletarians in the
>> [Capitalistic] *People's* Republic of China.
>>>
>>> I don't think he cares.
>>>
>> Are there real alternatives?
>>>
>>> sf
>>
>> --Bryan
>
> Yes there are Bryan. I'm on a campaign to only buy Made in USA things
> as much as I can, like I just received in the mail a new pair of work
> gloves from http://carolinaglovecompany.com/ who states clearly on
> their website their products that are Made In USA. $24 plus shipping I
> think, but I needed a new pair because a finger wore though on the old
> pair I had.
>
> I've made several otgher Made In USA purchases recently too, and I
> feel good about them knowing my money didn't go to China or any other
> overseas nations. Of course I pay more, and I can't just go down to my
> local MalWart, because everything there is made in China, and cheap
> Chinese junk! Google is your friend. Google "american made..." and
> inseret the item you are looking for. The U.S. still manufactures a
> lot of stuff, we just need to start buying it!
>
> John Kuthe...
>
http://www.amazon.com/Rada-Cutlery-R.../dp/B000MW2AS6

http://www.radacutlery.com/best/kitc...s/pizza-cutter

http://www.cutco.com/products/produc...m=pizza-cutter

http://www.nortonsusa.com/Pizza-Cutter-7-RA-R121.htm

https://www.duluthpack.com/epicurean-pizza-cutter.html

On Mon, 20 Jul 2015 12:33:28 -0600, "Dr. Edward Morbius"
> wrote:

> On 7/20/2015 12:27 PM, John Kuthe wrote:
> > The U.S. still manufactures a
> > lot of stuff, we just need to start buying it!
> >

I certainly agree with that. Also, we are a good nursery for startup
companies. The problems start when they sell to larger conglomerates.
> >
>
> https://www.duluthpack.com/epicurean-pizza-cutter.html

I don't need no steenkin single use pizza mezzaluna (rocker) as long
as I have this baby! http://oi58.tinypic.com/5b22rb.jpg

--

sf

On 7/20/2015 1:25 PM, sf wrote:
> On Mon, 20 Jul 2015 12:33:28 -0600, "Dr. Edward Morbius"
> > wrote:
>
>> On 7/20/2015 12:27 PM, John Kuthe wrote:
>>> The U.S. still manufactures a
>>> lot of stuff, we just need to start buying it!
>>>
>
> I certainly agree with that. Also, we are a good nursery for startup
> companies. The problems start when they sell to larger conglomerates.

Eat or be eaten, life in the predator world.

>>
>> https://www.duluthpack.com/epicurean-pizza-cutter.html
>
> I don't need no steenkin single use pizza mezzaluna (rocker) as long
> as I have this baby! http://oi58.tinypic.com/5b22rb.jpg


Mercy!

That's some sharp carbon steel for sure!

Tim w > wrote:

> Making the dough with flour and egg, then rolling, cutting and shaping.
> I'm not worried about the work involved but does it actually taste
> better? Better than dried? better than the fresh pata I can buy? I have
> a feeling this might be something which is just better done in a factory.

Here is what I once posted on the subject.

Pasta fresca and pasta secca are two different pairs of shoes. The
taste, texture and mouthfeel are completely different. It is like
comparing apples and oranges. The pastas are made with different types
of wheat. In Italy, pasta secca is made with hard wheat (triticum
durum), which grows in the south; pasta fresca is made with soft wheat
(triticum vulgare), which grows in the north. Most high-quality pasta
secca is made with no eggs; most, but not all, pasta fresca is made with
eggs. Good-quality pasta secca is rougher-textured and thus better
suited for heavier sauces; pasta fresca is always smoother, but more
absorbent and is better suited to lighter sauces. Filled pastas (paste
ripiene) are nearly always made with fresh pasta.

Here is what Giuliano Hazan writes in _The Classic Pasta Book_:
<quote>
The so-called "fresh pasta" found in refrigerator compartments of
supermarkts and speciality shops is egg pasta at its worst. The noodles
are usually too thick, the dough is made with semolina, which is much
too hard a flour for egg pasta, and it is refrigerated so that it can be
called "fresh". In fact, you should avoid cold ingredients or cold
surfaces when making it, and the best way to store it is to let it dry
completely whether pasta is "fresh" or not. There is no discernible
difference between pasta used immediately after it is made, while still
moist, and pasta that has dried completely and been stored for several
weeks. If you must buy egg pasta, look for packaged noodles that have
been dried and curled into nests and check the ingredients to make sure
they are made with eggs.
</quote>

Victor

sf wrote:
>notbob wrote:
>
>> One thing. How long should the dough be kneaded in an orbital stand
>> mixer w/ bread hook? I'm becoming a tad too arthritic to knead by
>> hand.
>
>The key to workable pasta isn't the kneading, it's the resting!

sf gets too much rest, that's why her (PFA) pasta fazool ass is so
huge... I love sf's ass! LOL
http://allrecipes.com/recipe/easy-pasta-fagioli/

On Sun, 19 Jul 2015 20:34:41 -0500, John Kuthe >
wrote:

>On Sun, 19 Jul 2015 21:26:25 +0100, Tim w > wrote:
>
>>Making the dough with flour and egg, then rolling, cutting and shaping.
>>I'm not worried about the work involved but does it actually taste
>>better? Better than dried? better than the fresh pata I can buy? I have
>>a feeling this might be something which is just better done in a factory.
>>
>>Tim W
>
>Dunno, I've never made pasta. Just the store bought dried kind.
>Barilla whole grain linguini is my pasta.
>
>John Kuthe...

I thought you loved Bwrrryan's noodle. . . .

On 7/20/2015 2:17 PM, Brooklyn1 wrote:
> On Sun, 19 Jul 2015 20:34:41 -0500, John Kuthe >
> wrote:
>
>> On Sun, 19 Jul 2015 21:26:25 +0100, Tim w > wrote:
>>
>>> Making the dough with flour and egg, then rolling, cutting and shaping.
>>> I'm not worried about the work involved but does it actually taste
>>> better? Better than dried? better than the fresh pata I can buy? I have
>>> a feeling this might be something which is just better done in a factory.
>>>
>>> Tim W
>>
>> Dunno, I've never made pasta. Just the store bought dried kind.
>> Barilla whole grain linguini is my pasta.
>>
>> John Kuthe...
>
> I thought you loved Bwrrryan's noodle. . . .
>
The tube steak duo?

Gary wrote:
>Janet wrote:
>>
>> IME bought fresh pasta is very little better than dried.
>> Home made is much nicer than either.
>
>I agree with you, Janet. I do use dried pasta at least half the time
>but this is only because I don't have time or am too lazy to make my
>own. It suffices.
>
>I've never bought "fresh pasta" but every time I make my own from
>scratch, there is a noticeable difference. Once I retire and have more
>time, it will be homemade always.
>
>The original poster should try homemade once and then decide for
>himself.

These are better than homemade, far better:
http://www.stuffed-foods.com/products/ravioli/
I buy them at BJ's in a 42 ounce box, I've been working through all
the flavors, so far all are excellent. I haven't tried their other
products yet but their ravioli are the best I've ever met.

On Mon, 20 Jul 2015 13:47:04 -0600, "Dr. Edward Morbius"
> wrote:

> On 7/20/2015 1:25 PM, sf wrote:
>
> >>
> >> https://www.duluthpack.com/epicurean-pizza-cutter.html
> >
> > I don't need no steenkin single use pizza mezzaluna (rocker) as long
> > as I have this baby! http://oi58.tinypic.com/5b22rb.jpg
>
>
> Mercy!
>
It hasn't met a pizza it couldn't dispatch with speed.

--

sf

On 7/20/2015 3:00 PM, sf wrote:
> On Mon, 20 Jul 2015 13:47:04 -0600, "Dr. Edward Morbius"
> > wrote:
>
>> On 7/20/2015 1:25 PM, sf wrote:
>>
>>>>
>>>> https://www.duluthpack.com/epicurean-pizza-cutter.html
>>>
>>> I don't need no steenkin single use pizza mezzaluna (rocker) as long
>>> as I have this baby! http://oi58.tinypic.com/5b22rb.jpg
>>
>>
>> Mercy!
>>
> It hasn't met a pizza it couldn't dispatch with speed.
>
I have to confess just having a knife that rolls (pizza wheel) is a
certain kind of cool, albeit unnecessary.

Mine does double duty with quesadillas.

On 20 Jul 2015 13:59:24 GMT, notbob > wrote:

>On 2015-07-20, koko > wrote:
>
>> I love making homemade pasta, ravioli etc...
>> Here's what I do
>> http://www.kokoscornerblog.com/mycor...spaghetti.html
>> or
>> http://tinyurl.com/kvczmlk
>
>Thnx for the recipes, koko.
You are welcome.
>
>I'm not a big pasta fan, but I recall my late MIL making homemade
>noodles for her famous post-Thankgiving turkey soup. I really liked
>'em and if this is an excuse to buy even a new rollong pin, I'll give
>it a shot.
>
>One thing. How long should the dough be kneaded in an orbital stand
>mixer w/ bread hook? I'm becoming a tad too arthritic to knead by
>hand.
>
About 5 miutes, or until it comes together and is smooth.

>nb

koko

--

Food is our common ground, a universal experience
James Beard

On Mon, 20 Jul 2015 08:32:06 -0700, sf > wrote:

>On 20 Jul 2015 13:59:24 GMT, notbob > wrote:
>
>> One thing. How long should the dough be kneaded in an orbital stand
>> mixer w/ bread hook? I'm becoming a tad too arthritic to knead by
>> hand.
>
>The key to workable pasta isn't the kneading, it's the resting! You
>have to give it at least 30 minutes and make sure the dough you aren't
>working with is always covered, so it doesn't start to dry out.

Yes, the resting is important, but proper kneading is a very
important step.

koko

--

Food is our common ground, a universal experience
James Beard

On Mon, 20 Jul 2015 15:46:56 -0600, "Dr. Edward Morbius"
> wrote:

> On 7/20/2015 3:00 PM, sf wrote:
> > On Mon, 20 Jul 2015 13:47:04 -0600, "Dr. Edward Morbius"
> > > wrote:
> >
> >> On 7/20/2015 1:25 PM, sf wrote:
> >>
> >>>>
> >>>> https://www.duluthpack.com/epicurean-pizza-cutter.html
> >>>
> >>> I don't need no steenkin single use pizza mezzaluna (rocker) as long
> >>> as I have this baby! http://oi58.tinypic.com/5b22rb.jpg
> >>
> >>
> >> Mercy!
> >>
> > It hasn't met a pizza it couldn't dispatch with speed.
> >
> I have to confess just having a knife that rolls (pizza wheel) is a
> certain kind of cool, albeit unnecessary.
>
> Mine does double duty with quesadillas.

I have one, but have never taken a liking to it... not even for
cutting raviolis. I finally bought one that does wavy cut and it
makes me happy.

--

sf

On Mon, 20 Jul 2015 16:03:11 -0700, koko > wrote:

> On Mon, 20 Jul 2015 08:32:06 -0700, sf > wrote:
>
> >On 20 Jul 2015 13:59:24 GMT, notbob > wrote:
> >
> >> One thing. How long should the dough be kneaded in an orbital stand
> >> mixer w/ bread hook? I'm becoming a tad too arthritic to knead by
> >> hand.
> >
> >The key to workable pasta isn't the kneading, it's the resting! You
> >have to give it at least 30 minutes and make sure the dough you aren't
> >working with is always covered, so it doesn't start to dry out.
>
> Yes, the resting is important, but proper kneading is a very
> important step.
>

I used the food processor method, so I guess it took care of that.

--

sf

I have a pizza cutter, can I make bread with it :-)

On 7/20/2015 5:17 PM, sf wrote:
> On Mon, 20 Jul 2015 15:46:56 -0600, "Dr. Edward Morbius"
> > wrote:
>
>> On 7/20/2015 3:00 PM, sf wrote:
>>> On Mon, 20 Jul 2015 13:47:04 -0600, "Dr. Edward Morbius"
>>> > wrote:
>>>
>>>> On 7/20/2015 1:25 PM, sf wrote:
>>>>
>>>>>>
>>>>>> https://www.duluthpack.com/epicurean-pizza-cutter.html
>>>>>
>>>>> I don't need no steenkin single use pizza mezzaluna (rocker) as long
>>>>> as I have this baby! http://oi58.tinypic.com/5b22rb.jpg
>>>>
>>>>
>>>> Mercy!
>>>>
>>> It hasn't met a pizza it couldn't dispatch with speed.
>>>
>> I have to confess just having a knife that rolls (pizza wheel) is a
>> certain kind of cool, albeit unnecessary.
>>
>> Mine does double duty with quesadillas.
>
> I have one, but have never taken a liking to it... not even for
> cutting raviolis. I finally bought one that does wavy cut and it
> makes me happy.
>
I give two thumbs up to the Cutco brand.

For raviolis we use a square die press with crimped edges.

On 7/20/2015 5:55 PM, wrote:
> I have a pizza cutter, can I make bread with it :-)
>
yes.

On Mon, 20 Jul 2015 18:08:38 -0600, "Dr. Edward Morbius"
> wrote:

> On 7/20/2015 5:17 PM, sf wrote:
> > On Mon, 20 Jul 2015 15:46:56 -0600, "Dr. Edward Morbius"
> > > wrote:
> >
> >> On 7/20/2015 3:00 PM, sf wrote:
> >>> On Mon, 20 Jul 2015 13:47:04 -0600, "Dr. Edward Morbius"
> >>> > wrote:
> >>>
> >>>> On 7/20/2015 1:25 PM, sf wrote:
> >>>>
> >>>>>>
> >>>>>> https://www.duluthpack.com/epicurean-pizza-cutter.html
> >>>>>
> >>>>> I don't need no steenkin single use pizza mezzaluna (rocker) as long
> >>>>> as I have this baby! http://oi58.tinypic.com/5b22rb.jpg
> >>>>
> >>>>
> >>>> Mercy!
> >>>>
> >>> It hasn't met a pizza it couldn't dispatch with speed.
> >>>
> >> I have to confess just having a knife that rolls (pizza wheel) is a
> >> certain kind of cool, albeit unnecessary.
> >>
> >> Mine does double duty with quesadillas.
> >
> > I have one, but have never taken a liking to it... not even for
> > cutting raviolis. I finally bought one that does wavy cut and it
> > makes me happy.
> >
> I give two thumbs up to the Cutco brand.
>
> For raviolis we use a square die press with crimped edges.

I love the looks of those things, but then I get real and think it's
wasteful. Sorry, my mother was a child of the Depression and I was
taught to waste not want not.

--

sf

On 7/20/2015 9:53 PM, sf wrote:
> On Mon, 20 Jul 2015 18:08:38 -0600, "Dr. Edward Morbius"
> > wrote:
>
>> On 7/20/2015 5:17 PM, sf wrote:
>>> On Mon, 20 Jul 2015 15:46:56 -0600, "Dr. Edward Morbius"
>>> > wrote:
>>>
>>>> On 7/20/2015 3:00 PM, sf wrote:
>>>>> On Mon, 20 Jul 2015 13:47:04 -0600, "Dr. Edward Morbius"
>>>>> > wrote:
>>>>>
>>>>>> On 7/20/2015 1:25 PM, sf wrote:
>>>>>>
>>>>>>>>
>>>>>>>> https://www.duluthpack.com/epicurean-pizza-cutter.html
>>>>>>>
>>>>>>> I don't need no steenkin single use pizza mezzaluna (rocker) as long
>>>>>>> as I have this baby! http://oi58.tinypic.com/5b22rb.jpg
>>>>>>
>>>>>>
>>>>>> Mercy!
>>>>>>
>>>>> It hasn't met a pizza it couldn't dispatch with speed.
>>>>>
>>>> I have to confess just having a knife that rolls (pizza wheel) is a
>>>> certain kind of cool, albeit unnecessary.
>>>>
>>>> Mine does double duty with quesadillas.
>>>
>>> I have one, but have never taken a liking to it... not even for
>>> cutting raviolis. I finally bought one that does wavy cut and it
>>> makes me happy.
>>>
>> I give two thumbs up to the Cutco brand.
>>
>> For raviolis we use a square die press with crimped edges.
>
> I love the looks of those things, but then I get real and think it's
> wasteful. Sorry, my mother was a child of the Depression and I was
> taught to waste not want not.
>


Shiny little kitchen goodies - impossible to resist ;-)

On Tue, 21 Jul 2015 10:55:51 -0600, "Dr. Edward Morbius"
> wrote:

> On 7/20/2015 9:53 PM, sf wrote:
> > On Mon, 20 Jul 2015 18:08:38 -0600, "Dr. Edward Morbius"
> > > wrote:
> >
> >>
> >> For raviolis we use a square die press with crimped edges.
> >
> > I love the looks of those things, but then I get real and think it's
> > wasteful. Sorry, my mother was a child of the Depression and I was
> > taught to waste not want not.
> >
>
>
> Shiny little kitchen goodies - impossible to resist ;-)

My Precious!

--

sf

On 7/21/2015 4:04 PM, sf wrote:
> On Tue, 21 Jul 2015 10:55:51 -0600, "Dr. Edward Morbius"
> > wrote:
>
>> On 7/20/2015 9:53 PM, sf wrote:
>>> On Mon, 20 Jul 2015 18:08:38 -0600, "Dr. Edward Morbius"
>>> > wrote:
>>>
>>>>
>>>> For raviolis we use a square die press with crimped edges.
>>>
>>> I love the looks of those things, but then I get real and think it's
>>> wasteful. Sorry, my mother was a child of the Depression and I was
>>> taught to waste not want not.
>>>
>>
>>
>> Shiny little kitchen goodies - impossible to resist ;-)
>
> My Precious!
>
;-)

Almost fell for this one too:

http://www.amazon.com/Egg-Scrambler-.../dp/B00PM003A0

On Tue, 21 Jul 2015 16:11:53 -0600, "Dr. Edward Morbius"
> wrote:

> On 7/21/2015 4:04 PM, sf wrote:
> > On Tue, 21 Jul 2015 10:55:51 -0600, "Dr. Edward Morbius"
> > > wrote:
> >
> >> On 7/20/2015 9:53 PM, sf wrote:
> >>> On Mon, 20 Jul 2015 18:08:38 -0600, "Dr. Edward Morbius"
> >>> > wrote:
> >>>
> >>>>
> >>>> For raviolis we use a square die press with crimped edges.
> >>>
> >>> I love the looks of those things, but then I get real and think it's
> >>> wasteful. Sorry, my mother was a child of the Depression and I was
> >>> taught to waste not want not.
> >>>
> >>
> >>
> >> Shiny little kitchen goodies - impossible to resist ;-)
> >
> > My Precious!
> >
> ;-)
>
> Almost fell for this one too:
>
> http://www.amazon.com/Egg-Scrambler-.../dp/B00PM003A0
>

Gosh, how could you resist that price?

--

sf

On 7/21/2015 4:56 PM, sf wrote:
> On Tue, 21 Jul 2015 16:11:53 -0600, "Dr. Edward Morbius"
> > wrote:
>
>> On 7/21/2015 4:04 PM, sf wrote:
>>> On Tue, 21 Jul 2015 10:55:51 -0600, "Dr. Edward Morbius"
>>> > wrote:
>>>
>>>> On 7/20/2015 9:53 PM, sf wrote:
>>>>> On Mon, 20 Jul 2015 18:08:38 -0600, "Dr. Edward Morbius"
>>>>> > wrote:
>>>>>
>>>>>>
>>>>>> For raviolis we use a square die press with crimped edges.
>>>>>
>>>>> I love the looks of those things, but then I get real and think it's
>>>>> wasteful. Sorry, my mother was a child of the Depression and I was
>>>>> taught to waste not want not.
>>>>>
>>>>
>>>>
>>>> Shiny little kitchen goodies - impossible to resist ;-)
>>>
>>> My Precious!
>>>
>> ;-)
>>
>> Almost fell for this one too:
>>
>> http://www.amazon.com/Egg-Scrambler-.../dp/B00PM003A0
>>
>
> Gosh, how could you resist that price?

Precisely, my analysis of plastic pricing gave it a fail.

Same thing happened on that Food Network show about food inventions,
it's a $5.99 gadget with a $20 price tag.

Sure looks like it works well though.

On Monday, July 20, 2015 at 10:53:33 PM UTC-5, sf wrote:
> On Mon, 20 Jul 2015 18:08:38 -0600, "Dr. Edward Morbius"
> > wrote:
>
> > On 7/20/2015 5:17 PM, sf wrote:
> > > On Mon, 20 Jul 2015 15:46:56 -0600, "Dr. Edward Morbius"
> > > > wrote:
> > >
> > >> On 7/20/2015 3:00 PM, sf wrote:
> > >>> On Mon, 20 Jul 2015 13:47:04 -0600, "Dr. Edward Morbius"
> > >>> > wrote:
> > >>>
> > >>>> On 7/20/2015 1:25 PM, sf wrote:
> > >>>>
> > >>>>>>
> > >>>>>> https://www.duluthpack.com/epicurean-pizza-cutter.html
> > >>>>>
> > >>>>> I don't need no steenkin single use pizza mezzaluna (rocker) as long
> > >>>>> as I have this baby! http://oi58.tinypic.com/5b22rb.jpg
> > >>>>
> > >>>>
> > >>>> Mercy!
> > >>>>
> > >>> It hasn't met a pizza it couldn't dispatch with speed.
> > >>>
> > >> I have to confess just having a knife that rolls (pizza wheel) is a
> > >> certain kind of cool, albeit unnecessary.
> > >>
> > >> Mine does double duty with quesadillas.
> > >
> > > I have one, but have never taken a liking to it... not even for
> > > cutting raviolis. I finally bought one that does wavy cut and it
> > > makes me happy.
> > >
> > I give two thumbs up to the Cutco brand.
> >
> > For raviolis we use a square die press with crimped edges.
>
> I love the looks of those things, but then I get real and think it's
> wasteful. Sorry, my mother was a child of the Depression and I was
> taught to waste not want not.
>
______________________________________________

Just lay back
and let me have a taste.
If you ain't bein' kissed now
What a waste!"
--The Bonobos, *Welcome to Our World*
>
> sf

--Bryan

On 7/21/2015 5:58 PM, Bryan-TGWWW wrote:
> Just lay back
> and let me have a taste.
> If you ain't bein' kissed now
> What a waste!"
> --The Bonobos,*Welcome to Our World*


I bet your favorite film is "Rock Star"...

But you ain't even a tribute band wannabe...

On Tuesday, July 21, 2015 at 7:13:24 PM UTC-5, Dr. Edward Morbius wrote:
> On 7/21/2015 5:58 PM, Bryan-TGWWW wrote:
> > Just lay back
> > and let me have a taste.
> > If you ain't bein' kissed now
> > What a waste!"
> > --The Bonobos,*Welcome to Our World*
>
>
> I bet your favorite film is "Rock Star"...
>
> But you ain't even a tribute band wannabe...

Hey, how is that getting Steve and Marty to quit posting thing working
for you? You are zero trick pony.

--Bryan

On 7/19/2015 6:45 PM, Brooklyn1 wrote:
> On Mon, 20 Jul 2015 06:31:07 +1000, Jeßus >
> wrote:
>
>> On Sun, 19 Jul 2015 21:26:25 +0100, Tim w > wrote:
>>
>>> Making the dough with flour and egg, then rolling, cutting and shaping.
>>> I'm not worried about the work involved but does it actually taste
>>> better? Better than dried? better than the fresh pata I can buy? I have
>>> a feeling this might be something which is just better done in a factory.
>>
>> I don't know about 'better', but some of the nicest fresh pasta I've
>> ever had was home made.
>
> I say you're full of SHIT, otherwise SHOW us!

Here we go again. No pictures, you don't cook. Show him pictures,
he'll criticize the hell out of them. Yep, yep, yep.

Jill

On 7/20/2015 5:09 AM, Ophelia wrote:
>
>
> "Brooklyn1" > wrote in message
> ...
>> On Sun, 19 Jul 2015 21:26:25 +0100, Tim w > wrote:
>>
>>> Making the dough with flour and egg, then rolling, cutting and shaping.
>>> I'm not worried about the work involved but does it actually taste
>>> better? Better than dried? better than the fresh pata I can buy? I have
>>> a feeling this might be something which is just better done in a
>>> factory.
>>>
>>> Tim W
>>
>> Store brand dried works for me... if I want raviolis frozen is fine,
>> if I want special fillings wonton wrappers are perfect. I don't see
>> any benefit in making pasta from scratch.
>
> Some of us enjoy cooking and the prep that goes with it.
>
>
>
Yet you never post recipes.

Jill

On 7/21/2015 6:41 PM, Bryan-TGWWW wrote:
> On Tuesday, July 21, 2015 at 7:13:24 PM UTC-5, Dr. Edward Morbius wrote:
>> On 7/21/2015 5:58 PM, Bryan-TGWWW wrote:
>>> Just lay back
>>> and let me have a taste.
>>> If you ain't bein' kissed now
>>> What a waste!"
>>> --The Bonobos,*Welcome to Our World*
>>
>>
>> I bet your favorite film is "Rock Star"...
>>
>> But you ain't even a tribute band wannabe...
>
> Hey, how is that getting Steve and Marty to quit posting thing working
> for you? You are zero trick pony.
>
> --Bryan
>


How is the long march any less a joy for the steps tread?

On Tue, 21 Jul 2015 22:10:49 -0400, jmcquown >
wrote:

> On 7/20/2015 5:09 AM, Ophelia wrote:
> >
> >
> > "Brooklyn1" > wrote in message
> > ...
> >> On Sun, 19 Jul 2015 21:26:25 +0100, Tim w > wrote:
> >>
> >>> Making the dough with flour and egg, then rolling, cutting and shaping.
> >>> I'm not worried about the work involved but does it actually taste
> >>> better? Better than dried? better than the fresh pata I can buy? I have
> >>> a feeling this might be something which is just better done in a
> >>> factory.
> >>>
> >>> Tim W
> >>
> >> Store brand dried works for me... if I want raviolis frozen is fine,
> >> if I want special fillings wonton wrappers are perfect. I don't see
> >> any benefit in making pasta from scratch.
> >
> > Some of us enjoy cooking and the prep that goes with it.
> >
> >
> >
> Yet you never post recipes.
>
Tru dat. But it's very British. I'm on the UK FB Food group and
there are lots of pictures or descriptions of restaurant meals. I was
floored when they actually had the nerve to call out one poster (who
lives near London) over posting his images of "everyday meals" with
honest descriptions of what he bought on sale, pressure cooking
something or including a ready made dessert. I don't understand the
snobbery. It's not like he's sucking up all the rarified air in there
because they hardly ever talk about what *they* cook unless they think
they can impress everyone with their kitchen expertise (which is
never). Judith G finally has internet access again, so she'll start
posting about real food and that will be a breath of fresh air - but
she's an expat American who lives in Italy, so she's not reflective of
what happens in UK kitchens. I like the group and there are a lot of
very nice people who participate in it - but they are timid when it
comes to posting about what they cook.

If you notice who is UK, Australia or even Canada... there is a dearth
of real food posts. Dave is the only one who ever contributes in a
meaningful way and due to the current toxicity of rfc, I can't blame
him for holding back these days.

--

sf

On 7/21/2015 8:10 PM, jmcquown wrote:
> On 7/20/2015 5:09 AM, Ophelia wrote:
>>
>>
>> "Brooklyn1" > wrote in message
>> ...
>>> On Sun, 19 Jul 2015 21:26:25 +0100, Tim w > wrote:
>>>
>>>> Making the dough with flour and egg, then rolling, cutting and shaping.
>>>> I'm not worried about the work involved but does it actually taste
>>>> better? Better than dried? better than the fresh pata I can buy? I have
>>>> a feeling this might be something which is just better done in a
>>>> factory.
>>>>
>>>> Tim W
>>>
>>> Store brand dried works for me... if I want raviolis frozen is fine,
>>> if I want special fillings wonton wrappers are perfect. I don't see
>>> any benefit in making pasta from scratch.
>>
>> Some of us enjoy cooking and the prep that goes with it.
>>
>>
>>
> Yet you never post recipes.
>
> Jill


Yes she has.

Why do you lie so much?

On 7/21/2015 10:15 PM, sf wrote:
> On Tue, 21 Jul 2015 22:10:49 -0400, jmcquown >
> wrote:
>
>> On 7/20/2015 5:09 AM, Ophelia wrote:
>>>
>>>
>>> "Brooklyn1" > wrote in message
>>> ...
>>>> On Sun, 19 Jul 2015 21:26:25 +0100, Tim w > wrote:
>>>>
>>>>> Making the dough with flour and egg, then rolling, cutting and shaping.
>>>>> I'm not worried about the work involved but does it actually taste
>>>>> better? Better than dried? better than the fresh pata I can buy? I have
>>>>> a feeling this might be something which is just better done in a
>>>>> factory.
>>>>>
>>>>> Tim W
>>>>
>>>> Store brand dried works for me... if I want raviolis frozen is fine,
>>>> if I want special fillings wonton wrappers are perfect. I don't see
>>>> any benefit in making pasta from scratch.
>>>
>>> Some of us enjoy cooking and the prep that goes with it.
>>>
>>>
>>>
>> Yet you never post recipes.
>>
> Tru dat. But it's very British. I'm on the UK FB Food group and
> there are lots of pictures or descriptions of restaurant meals. I was
> floored when they actually had the nerve to call out one poster (who
> lives near London) over posting his images of "everyday meals" with
> honest descriptions of what he bought on sale, pressure cooking
> something or including a ready made dessert. I don't understand the
> snobbery. It's not like he's sucking up all the rarified air in there
> because they hardly ever talk about what *they* cook unless they think
> they can impress everyone with their kitchen expertise (which is
> never). Judith G finally has internet access again, so she'll start
> posting about real food and that will be a breath of fresh air - but
> she's an expat American who lives in Italy, so she's not reflective of
> what happens in UK kitchens. I like the group and there are a lot of
> very nice people who participate in it - but they are timid when it
> comes to posting about what they cook.
>
> If you notice who is UK, Australia or even Canada... there is a dearth
> of real food posts. Dave is the only one who ever contributes in a
> meaningful way and due to the current toxicity of rfc, I can't blame
> him for holding back these days.

That's a sound analysis.

But I have seen Ms. O post a few recipes here.

Still I think you've sussed out some recognizable national traits.

On Tue, 21 Jul 2015 22:06:54 -0400, jmcquown >
wrote:
>
> On 7/19/2015 6:45 PM, Brooklyn1 wrote:
> >
> > I say you're full of SHIT, otherwise SHOW us!
>
> Here we go again. No pictures, you don't cook. Show him pictures,
> he'll criticize the hell out of them. Yep, yep, yep.
>

And then he tears them to shreds. He's exhibit #1 why no one posts
about food with pictures or bothers to talk about their versions of a
recipe very often. Why should they? Between Spin & Marty, Mr. I used
to live in Brooklyn, the from Crew Down Under and The Shrew who lives
East of the Canadian mainland - why bother.


--

sf

On Tue, 21 Jul 2015 22:23:07 -0600, "Dr. Edward Morbius"
> wrote:

> On 7/21/2015 10:15 PM, sf wrote:
> > On Tue, 21 Jul 2015 22:10:49 -0400, jmcquown >
> > wrote:
> >
> >> On 7/20/2015 5:09 AM, Ophelia wrote:
> >>>
> >>>
> >>> "Brooklyn1" > wrote in message
> >>> ...
> >>>> On Sun, 19 Jul 2015 21:26:25 +0100, Tim w > wrote:
> >>>>
> >>>>> Making the dough with flour and egg, then rolling, cutting and shaping.
> >>>>> I'm not worried about the work involved but does it actually taste
> >>>>> better? Better than dried? better than the fresh pata I can buy? I have
> >>>>> a feeling this might be something which is just better done in a
> >>>>> factory.
> >>>>>
> >>>>> Tim W
> >>>>
> >>>> Store brand dried works for me... if I want raviolis frozen is fine,
> >>>> if I want special fillings wonton wrappers are perfect. I don't see
> >>>> any benefit in making pasta from scratch.
> >>>
> >>> Some of us enjoy cooking and the prep that goes with it.
> >>>
> >>>
> >>>
> >> Yet you never post recipes.
> >>
> > Tru dat. But it's very British. I'm on the UK FB Food group and
> > there are lots of pictures or descriptions of restaurant meals. I was
> > floored when they actually had the nerve to call out one poster (who
> > lives near London) over posting his images of "everyday meals" with
> > honest descriptions of what he bought on sale, pressure cooking
> > something or including a ready made dessert. I don't understand the
> > snobbery. It's not like he's sucking up all the rarified air in there
> > because they hardly ever talk about what *they* cook unless they think
> > they can impress everyone with their kitchen expertise (which is
> > never). Judith G finally has internet access again, so she'll start
> > posting about real food and that will be a breath of fresh air - but
> > she's an expat American who lives in Italy, so she's not reflective of
> > what happens in UK kitchens. I like the group and there are a lot of
> > very nice people who participate in it - but they are timid when it
> > comes to posting about what they cook.
> >
> > If you notice who is UK, Australia or even Canada... there is a dearth
> > of real food posts. Dave is the only one who ever contributes in a
> > meaningful way and due to the current toxicity of rfc, I can't blame
> > him for holding back these days.
>
> That's a sound analysis.
>
> But I have seen Ms. O post a few recipes here.
>
> Still I think you've sussed out some recognizable national traits.

She soldiers on the best she can. Stiff upper lip.

--

sf