"cshenk" wrote in message
news
Ophelia wrote in rec.food.cooking:

> "Cindy Hamilton" wrote in message
> ...
>
> On Wednesday, October 25, 2017 at 10:51:53 AM UTC-4, notbob wrote:
> > I picked up one of those Imperia pasta making machines, cheap, at a
> > garage sale. Making the dough doesn't seem too hard. Couple cups
> > o' '00' flour and a couple eggs. But wait! ....WTF is '00' flour
> > and where do I find it!?
> >
> > Yes, I've looked it up online, but all I find is a buncha ads fer
> > outrageously priced flour:
> >
> > <https://www.kingarthurflour.com/shop...r-italian-styl
> > e-flour-3-lb>
> >
> > So, can I use anything else? I can get all kindsa flours, but none
> > of my local HFS's had any '00' flour. 8|
> >
> > nb
>
> I figure it's pasta, not brain surgery. I'd use AP flour, although
> if I had White Lily or one of those soft Southern flours that might
> be my preference.
>
> Cindy Hamilton
>
> ==
>
> +1 It's what I use for mine.

I think I'd go there too but I rarely make pasta fresh. It's more a fun
experiment for me and a nifty side element is you can imbed garlic or
other spices in it.

Try this, fresh pasta with garlic mashed or tiny chopped. Set aside.
Now in a pot of water simmer clams or mussels and remove the ones that
open well. In a fresh pan, add a little fish stock and your opened
shellfish and the fresh pasta and simmer until the pasta is al dente.
Remove and drain is wished and add butter. Lovely dish. Not the same
as the garlic in the sauce.

==

I rarely make pasta any more, nor do I make cakes or sweet stuff ... the
exception is for next weekend and eldest granddaughter and new husband are
coming up to visit.

Asked what she wanted me to cook for them, she replied 'Granny's food! It
is ALL wonderful' Oh dear. I am prepping a few of her known favourites
and I am making pastries and cakes! I haven't make those for a very long
time. We don't usually bother, but this past week, I have been making small
amounts of stuff to try it out because it has been so long. D. is loving
it! Looks like I will be making this stuff again, long after the grands have
gone! I suppose I have made a rod for my own back. but I must confess, I am
loving it

--

--
http://www.helpforheroes.org.uk

"Ophelia" > wrote in message
...
> "cshenk" wrote in message
> news >
> Ophelia wrote in rec.food.cooking:
>
>> "Cindy Hamilton" wrote in message
>> ...
>>
>> On Wednesday, October 25, 2017 at 10:51:53 AM UTC-4, notbob wrote:
>> > I picked up one of those Imperia pasta making machines, cheap, at a
>> > garage sale. Making the dough doesn't seem too hard. Couple cups
>> > o' '00' flour and a couple eggs. But wait! ....WTF is '00' flour
>> > and where do I find it!?
>> >
>> > Yes, I've looked it up online, but all I find is a buncha ads fer
>> > outrageously priced flour:
>> >
>> > <https://www.kingarthurflour.com/shop...r-italian-styl
>> > e-flour-3-lb>
>> >
>> > So, can I use anything else? I can get all kindsa flours, but none
>> > of my local HFS's had any '00' flour. 8|
>> >
>> > nb
>>
>> I figure it's pasta, not brain surgery. I'd use AP flour, although
>> if I had White Lily or one of those soft Southern flours that might
>> be my preference.
>>
>> Cindy Hamilton
>>
>> ==
>>
>> +1 It's what I use for mine.
>
> I think I'd go there too but I rarely make pasta fresh. It's more a fun
> experiment for me and a nifty side element is you can imbed garlic or
> other spices in it.
>
> Try this, fresh pasta with garlic mashed or tiny chopped. Set aside.
> Now in a pot of water simmer clams or mussels and remove the ones that
> open well. In a fresh pan, add a little fish stock and your opened
> shellfish and the fresh pasta and simmer until the pasta is al dente.
> Remove and drain is wished and add butter. Lovely dish. Not the same
> as the garlic in the sauce.
>
> ==
>
> I rarely make pasta any more, nor do I make cakes or sweet stuff ... the
> exception is for next weekend and eldest granddaughter and new husband are
> coming up to visit.
>
> Asked what she wanted me to cook for them, she replied 'Granny's food! It
> is ALL wonderful' Oh dear. I am prepping a few of her known favourites
> and I am making pastries and cakes! I haven't make those for a very long
> time. We don't usually bother, but this past week, I have been making
> small amounts of stuff to try it out because it has been so long. D. is
> loving it! Looks like I will be making this stuff again, long after the
> grands have gone! I suppose I have made a rod for my own back. but I must
> confess, I am loving it

They have great memories of granny which are special. These are memories I
want my own granchildren and great granchildren to remember too. Have a
wonderful visit and enjoy the fruits of your labor.

Cheri

On 10/26/2017 6:30 PM, cshenk wrote:
> U.S. Janet B. wrote in rec.food.cooking:
>
>> On Wed, 25 Oct 2017 19:10:32 -0500, "cshenk" > wrote:
>>
>>> U.S. Janet B. wrote in rec.food.cooking:
>>>
>>>> On Wed, 25 Oct 2017 17:19:36 -0500, "cshenk" >
>> wrote: >>
>>>>> U.S. Janet B. wrote in rec.food.cooking:
>>>>>
>>>>>> On 25 Oct 2017 14:51:50 GMT, notbob > wrote:
>>>>>>
>>>>>>> I picked up one of those Imperia pasta making machines, cheap,
>>>> at a >> > garage sale. Making the dough doesn't seem too hard.
>>>> Couple cups >> > o' '00' flour and a couple eggs. But wait!
>> ....WTF >> is '00' flour >> > and where do I find it!?
>>>>>>>
>>>>>>> Yes, I've looked it up online, but all I find is a buncha ads
>> fer >> >> > outrageously priced flour:
>>>>>>>
>>>>>>>
>>>>
>> <https://www.kingarthurflour.com/shop...r-italian-styl
>>>>>>> e-flour-3-lb> >> > >> >> > So, can I use anything else? I
>> can get all kindsa flours, but >> none >> > of my local HFS's had any
>> '00' flour. 8| >> >> >
>>>>>>> nb
>>>>>>
>>>>>> As far as I know, King Arthur is the only place to get 00 flour
>> -- >> >> it's the flour used to make baguettes, etc. in Italy. It's
>> a soft >> >> flour, but not the same as using pastry flour. It
>> isn't the same >> as >> semolina flour. Find a recipe that uses
>> semolina flour (readily >> >> available in my city in the bulk area,
>> maybe in yours as well? >> >> Semolina flour will make all the pasta
>> types you are used to. Don't >> >> listen to anything that Cshenk
>> says because she is still having a >> hard >> time grasping that
>> there is a difference between All Purpose >> flour and >> Bread Flour.
>>>>>> You're right, the price for 00 is expensive.
>>>>>> Janet US
>>>>>
>>>>> Love you to Janet US. You seem to have a hard time grasping that
>>>>> the higher gluten flours we call 'bread flour' are a relatively
>>>>> modern convention and our distant ancestors used other versions
>>>>> like Spelt, Einkorn and so on.
>>>>>
>>>>> https://en.wikipedia.org/wiki/Flour#Plain_flour
>>>>>
>>>>> Bit of info if you forgot that AP can also be used for bread.
>>>>
>>>> What does (ancient grains) have to do with the discussion at hand?
>>>> Let's see. You are the one that said All Purpose and Bread Flour
>> are >> the same, makes no difference when making bread.
>>>
>>> Revision on your part there. It would have been a specific recipe
>>> or that the recipe worked well for either type. I NEVER said they
>>> are the same. EVER. Bread flour has a higher gluten load.
>>>
>>>> We weren't talking
>>>> about ancient grains at that time. I simply asked whether you (in
>> the >> bread group) were using All Purpose or Bread Flour in the
>> bread recipe >> you posted -- no hidden agenda -- and you told me and
>> then argued with >> me that there was no difference except one was
>> more expensive.
>>>
>>> Nope, revision again on your end. I posted a recipe and said
>>> 'flour' and you got all sorts of upset so I started posting recipes
>>> 'pedantic style' to make you happy.
>>>
>>>> I did
>>>> explain that bread flour would alter the amount of liquid used. I
>>>> posted links that explained the difference and then I gave you
>> chapter >> and page in reference books. You still refused to accept
>> that there >> is a significant difference so that when you post a
>> recipe that >> someone else may want to make it is a courtesy for you
>> to tell which >> flour you are using.
>>>
>>> Good lord. Excuse me, I simply make all our bread and have been
>>> since 2001 and most of it since 1993. It's 2-3 runs a week going
>>> back 24 years. When you asked, I listed what that one used. You
>>> have possibly been 'making bread' for as long, but not at my
>>> amounts per week and you therefore havent the experience of using
>>> alternative flours to your 'bread flour' versions. There are minor
>>> shifts among the types.
>>>
>>> The recipes you complain about often showed the adaptions like how
>>> much vital wheat gluten was suggested based on amount of rye added
>>> or if using AP with rye instead of bread flour.
>>>
>>> Einkorn specifically can be interesting in texture and how you
>>> handle it and spelt is similar (slow absorbers) but you aren't one
>>> to experiment and have fun devising new breads for the home.
>>>
>>> Frankly, I think you buy most of your bread at the store. That you
>>> probably make some good stuff occasionally seems a given, but
>>> denigrating others who post recipes that they do all the time
>>> because you are pedantic on expecting others to think you are 'all
>>> knowing' and we needed to immediately swap how we've been making
>>> bread for decades, just got too stupid for words. I left that
>>> group. It seems to have died since as there were no innovators.
>>>
>>>> Did you read your link?
>>>
>>> Which one and what particular item did you want to disagree with
>>> this time on flours?
>>
>> I'm very glad that you finally read up on flour and found some things
>> out. Knowing that in addition to all purpose flour there are
>> different composition flours such as bread flour, pastry flour, cake
>> flour and many others should keep you from mis-informing others. It
>> is still common courtesy to tell the folks you give recipes to, what
>> ingredients you use and how much of each. I realize that you don't
>> like to work with recipes ( as per your post of a week or so ago) but
>> recipes have a long history of being how cooks communicate with one
>> another. Only you would think that is being pedantic.
>> I personally don't care how you play 'making bread.' Just stick to
>> real facts when you are teaching others.
>> I've noticed that when you've been drinking your posts and spelling
>> become unintelligible. Studying up to be a Sheldon clone? You seem
>> to think a lot alike already.
>> Janet US
>
> THank you Janet US for yet again twisting things. You are a pedantic
> person. I already knew those flours 20+ years ago with only Spelt and
> Einkorn being new. You are the one who makes up things.
>
> I do not make cakes so have not posted about cake flour unless is was a
> side inclusion in a type of flour url that added it.
>
> Your insinuation that I am anything like Sheldon, is just wrong. Adding
> that you think I have been drinking is extremely rude. I have dyslexia
> and that has been posted many times. If it makes you feel good to abuse
> someone over a disability, then have fun but it makes you look bad, not
> me.
>
> Meantime, I will continue to adapt recipes (bread and other) and find
> new things and post the successful ones. If that upsets you, I am
> sorry about it affecting you negatively but I am not going to stop
> innovating.
>
> Carol
>


Wow, good old liberal intolerance is still alive and well!

"Cheri" wrote in message news
"Ophelia" > wrote in message
...
> "cshenk" wrote in message
> news >
> Ophelia wrote in rec.food.cooking:
>
>> "Cindy Hamilton" wrote in message
>> ...
>>
>> On Wednesday, October 25, 2017 at 10:51:53 AM UTC-4, notbob wrote:
>> > I picked up one of those Imperia pasta making machines, cheap, at a
>> > garage sale. Making the dough doesn't seem too hard. Couple cups
>> > o' '00' flour and a couple eggs. But wait! ....WTF is '00' flour
>> > and where do I find it!?
>> >
>> > Yes, I've looked it up online, but all I find is a buncha ads fer
>> > outrageously priced flour:
>> >
>> > <https://www.kingarthurflour.com/shop...r-italian-styl
>> > e-flour-3-lb>
>> >
>> > So, can I use anything else? I can get all kindsa flours, but none
>> > of my local HFS's had any '00' flour. 8|
>> >
>> > nb
>>
>> I figure it's pasta, not brain surgery. I'd use AP flour, although
>> if I had White Lily or one of those soft Southern flours that might
>> be my preference.
>>
>> Cindy Hamilton
>>
>> ==
>>
>> +1 It's what I use for mine.
>
> I think I'd go there too but I rarely make pasta fresh. It's more a fun
> experiment for me and a nifty side element is you can imbed garlic or
> other spices in it.
>
> Try this, fresh pasta with garlic mashed or tiny chopped. Set aside.
> Now in a pot of water simmer clams or mussels and remove the ones that
> open well. In a fresh pan, add a little fish stock and your opened
> shellfish and the fresh pasta and simmer until the pasta is al dente.
> Remove and drain is wished and add butter. Lovely dish. Not the same
> as the garlic in the sauce.
>
> ==
>
> I rarely make pasta any more, nor do I make cakes or sweet stuff ... the
> exception is for next weekend and eldest granddaughter and new husband are
> coming up to visit.
>
> Asked what she wanted me to cook for them, she replied 'Granny's food! It
> is ALL wonderful' Oh dear. I am prepping a few of her known favourites
> and I am making pastries and cakes! I haven't make those for a very long
> time. We don't usually bother, but this past week, I have been making
> small amounts of stuff to try it out because it has been so long. D. is
> loving it! Looks like I will be making this stuff again, long after the
> grands have gone! I suppose I have made a rod for my own back. but I must
> confess, I am loving it

They have great memories of granny which are special. These are memories I
want my own granchildren and great granchildren to remember too. Have a
wonderful visit and enjoy the fruits of your labor.

Cheri

==

Thanks I can't wait)

Yes, I love times like this I don't know it sounds daft, but I am so
concerned to give them them best, I have worked out the menu for when they
are here ... at least 2 dozen times ...

lol

--
http://www.helpforheroes.org.uk

Ophelia wrote in rec.food.cooking:

> "cshenk" wrote in message
> news >
> Ophelia wrote in rec.food.cooking:
>
> > "Cindy Hamilton" wrote in message
> > ...
> >
> > On Wednesday, October 25, 2017 at 10:51:53 AM UTC-4, notbob wrote:
> >> I picked up one of those Imperia pasta making machines, cheap, at a
> >> garage sale. Making the dough doesn't seem too hard. Couple cups
> >> o' '00' flour and a couple eggs. But wait! ....WTF is '00' flour
> >> and where do I find it!?
> > >
> >> Yes, I've looked it up online, but all I find is a buncha ads fer
> >> outrageously priced flour:
> > >
> >>
> <https://www.kingarthurflour.com/shop...r-italian-styl
> >> e-flour-3-lb>
> > >
> >> So, can I use anything else? I can get all kindsa flours, but none
> >> of my local HFS's had any '00' flour. 8|
> > >
> >> nb
> >
> > I figure it's pasta, not brain surgery. I'd use AP flour, although
> > if I had White Lily or one of those soft Southern flours that might
> > be my preference.
> >
> > Cindy Hamilton
> >
> > ==
> >
> > +1 It's what I use for mine.
>
> I think I'd go there too but I rarely make pasta fresh. It's more a
> fun experiment for me and a nifty side element is you can imbed
> garlic or other spices in it.
>
> Try this, fresh pasta with garlic mashed or tiny chopped. Set aside.
> Now in a pot of water simmer clams or mussels and remove the ones that
> open well. In a fresh pan, add a little fish stock and your opened
> shellfish and the fresh pasta and simmer until the pasta is al dente.
> Remove and drain is wished and add butter. Lovely dish. Not the same
> as the garlic in the sauce.
>
> ==
>
> I rarely make pasta any more, nor do I make cakes or sweet stuff ...
> the exception is for next weekend and eldest granddaughter and new
> husband are coming up to visit.
>
> Asked what she wanted me to cook for them, she replied 'Granny's
> food! It is ALL wonderful' Oh dear. I am prepping a few of her
> known favourites and I am making pastries and cakes! I haven't make
> those for a very long time. We don't usually bother, but this past
> week, I have been making small amounts of stuff to try it out because
> it has been so long. D. is loving it! Looks like I will be making
> this stuff again, long after the grands have gone! I suppose I have
> made a rod for my own back. but I must confess, I am loving it

LOL! Have fun!

--

On 10/26/2017 7:15 PM, Casa de los peregrinos wrote:
> On 10/26/2017 4:23 PM, Bruce wrote:
>
>> Cultural appropriation!
>>
> **** OFF AND DIE YOU MOTHER****ING ASSHOLE!
>

Bruce sure does make your froth nozzle foam. lol

On 10/28/2017 1:36 PM, Casa de Masa wrote:
> On 10/26/2017 7:15 PM, Casa de los peregrinos wrote:
>> On 10/26/2017 4:23 PM, Bruce wrote:
>>
>>> Cultural appropriation!
>>>
>> **** OFF AND DIE YOU MOTHER****ING ASSHOLE!
> >
>
> Bruce sure does make your froth nozzle foam. lol

Sorry, is that an issue for you, troll?

On 10/28/2017 3:43 PM, Casa de los peregrinos wrote:
> On 10/28/2017 1:36 PM, Casa de Masa wrote:
>> On 10/26/2017 7:15 PM, Casa de los peregrinos wrote:
>>> On 10/26/2017 4:23 PM, Bruce wrote:
>>>
>>>> Cultural appropriation!
>>>>
>>> **** OFF AND DIE YOU MOTHER****ING ASSHOLE!
>> Â*>
>>
>> Bruce sure does make your froth nozzle foam. lol
>
> Sorry, is that an issue for you, troll?
>
Not at all...it's fun to watch him spin you up, wankstain.

On 10/28/2017 1:46 PM, Casa de Masa wrote:
> On 10/28/2017 3:43 PM, Casa de los peregrinos wrote:
>> On 10/28/2017 1:36 PM, Casa de Masa wrote:
>>> On 10/26/2017 7:15 PM, Casa de los peregrinos wrote:
>>>> On 10/26/2017 4:23 PM, Bruce wrote:
>>>>
>>>>> Cultural appropriation!
>>>>>
>>>> **** OFF AND DIE YOU MOTHER****ING ASSHOLE!
>>> Â*>
>>>
>>> Bruce sure does make your froth nozzle foam. lol
>>
>> Sorry, is that an issue for you, troll?
> >
> Not at all...it's fun to watch him spin you up, wankstain.

Then...quit yer bitchin', troll.

On 10/28/2017 3:47 PM, Casa de los peregrinos wrote:
> On 10/28/2017 1:46 PM, Casa de Masa wrote:
>> On 10/28/2017 3:43 PM, Casa de los peregrinos wrote:
>>> On 10/28/2017 1:36 PM, Casa de Masa wrote:
>>>> On 10/26/2017 7:15 PM, Casa de los peregrinos wrote:
>>>>> On 10/26/2017 4:23 PM, Bruce wrote:
>>>>>
>>>>>> Cultural appropriation!
>>>>>>
>>>>> **** OFF AND DIE YOU MOTHER****ING ASSHOLE!
>>>> Â*>
>>>>
>>>> Bruce sure does make your froth nozzle foam. lol
>>>
>>> Sorry, is that an issue for you, troll?
>> Â*>
>> Not at all...it's fun to watch him spin you up, wankstain.
>
> Then...quit yer bitchin', troll.
>

Feel free to make me. Mebbe try your netKKKoping one more time
and see if it's not an epic fail again.

On 10/28/2017 1:49 PM, Casa de Masa wrote:
> On 10/28/2017 3:47 PM, Casa de los peregrinos wrote:
>> On 10/28/2017 1:46 PM, Casa de Masa wrote:
>>> On 10/28/2017 3:43 PM, Casa de los peregrinos wrote:
>>>> On 10/28/2017 1:36 PM, Casa de Masa wrote:
>>>>> On 10/26/2017 7:15 PM, Casa de los peregrinos wrote:
>>>>>> On 10/26/2017 4:23 PM, Bruce wrote:
>>>>>>
>>>>>>> Cultural appropriation!
>>>>>>>
>>>>>> **** OFF AND DIE YOU MOTHER****ING ASSHOLE!
>>>>> Â*>
>>>>>
>>>>> Bruce sure does make your froth nozzle foam. lol
>>>>
>>>> Sorry, is that an issue for you, troll?
>>> Â*>
>>> Not at all...it's fun to watch him spin you up, wankstain.
>>
>> Then...quit yer bitchin', troll.
> >
>
> Feel free to make me.

Feel free to demonstrate your innate hypocrisy, as you already have.

> Mebbe try your netKKKoping one more time
> and see if it's not an epic fail again.

Mebbe..or mebbe not...

Might zig instead of zag this time, lol!