When you're used to doing it, making egg noodles takes almost no time. Yesterday a grocery store had chickens with a 8/29 last sale date marked down to $.49/#. I cut the meat out of one breast, and baked it for my wife to make chicken salad sandwiches next week. The thighs and gizzard I fried and ate for lunch. The other breast, I cut up into boneless fake wings for my son, and the drumsticks and wings for my wife and I for dinner. Mashed potatoes, faux chicken gravy, green beans cooked with a little bacon grease, and crumbled bacon to put on top of the beans on the plates.

The ribs (with quite a bit of meat still on them), back and tail are becoming soup, with chicken carrots celery and the egg noodles. That's a lot of use from a $2.02, 4# chicken. The only things that got thrown away other than bones are the kidneys and liver.

--Bryan

Bryan Simmons wrote:
>
> When you're used to doing it, making egg noodles takes almost no time. Yesterday a grocery store had chickens with a 8/29 last sale date marked down to $.49/#. I cut the meat out of one breast, and baked it for my wife to make chicken salad sandwiches next week. The thighs and gizzard I fried and ate for lunch. The other breast, I cut up into boneless fake wings for my son, and the drumsticks and wings for my wife and I for dinner. Mashed potatoes, faux chicken gravy, green beans cooked with a little bacon grease, and crumbled bacon to put on top of the beans on the plates.
>
> The ribs (with quite a bit of meat still on them), back and tail are becoming soup, with chicken carrots celery and the egg noodles. That's a lot of use from a $2.02, 4# chicken. The only things that got thrown away other than bones are the kidneys and liver.

That's sad. I love chicken livers.
Either added to stuffing, or pan fried with onions,
or battered and deep fried.

On Monday, August 31, 2020 at 9:01:59 AM UTC-5, Gary wrote:
> Bryan Simmons wrote:
> >
> > When you're used to doing it, making egg noodles takes almost no time. Yesterday a grocery store had chickens with a 8/29 last sale date marked down to $.49/#. I cut the meat out of one breast, and baked it for my wife to make chicken salad sandwiches next week. The thighs and gizzard I fried and ate for lunch. The other breast, I cut up into boneless fake wings for my son, and the drumsticks and wings for my wife and I for dinner. Mashed potatoes, faux chicken gravy, green beans cooked with a little bacon grease, and crumbled bacon to put on top of the beans on the plates.
> >
> > The ribs (with quite a bit of meat still on them), back and tail are becoming soup, with chicken carrots celery and the egg noodles. That's a lot of use from a $2.02, 4# chicken. The only things that got thrown away other than bones are the kidneys and liver.
> That's sad. I love chicken livers.
> Either added to stuffing, or pan fried with onions,
> or battered and deep fried.

The chickens from ALDI don't have offal inside. The ones from Save-a-Lot do.

--Bryan

On Sun, 30 Aug 2020 11:53:23 -0700 (PDT), Bryan Simmons wrote:

> When you're used to doing it, making egg noodles takes almost no
> time. Yesterday a grocery store had chickens with a 8/29 last
> sale date marked down to $.49/#. I cut the meat out of one
> breast, and baked it for my wife to make chicken salad sandwiches
> next week. The thighs and gizzard I fried and ate for lunch.
> The other breast, I cut up into boneless fake wings for my son,
> and the drumsticks and wings for my wife and I for dinner.
> Mashed potatoes, faux chicken gravy, green beans cooked with a
> little bacon grease, and crumbled bacon to put on top of the
> beans on the plates.
>
> The ribs (with quite a bit of meat still on them), back and tail
> are becoming soup, with chicken carrots celery and the egg
> noodles. That's a lot of use from a $2.02, 4# chicken. The only
> things that got thrown away other than bones are the kidneys and
> liver.

It definitely sounds like you're frugal. But you threw away the
liver and bones?!?!?!

We had a conversation about chicken kidneys about 9 years ago. I
said they were lymph nodes and it's been bugging me ever since - I'm
not so sure I was right or you were wrong.

-sw

On 12:16 1 Sep 2020, Sqwertz said:

> On Sun, 30 Aug 2020 11:53:23 -0700 (PDT), Bryan Simmons wrote:
>
>> When you're used to doing it, making egg noodles takes almost no
>> time. Yesterday a grocery store had chickens with a 8/29 last
>> sale date marked down to $.49/#. I cut the meat out of one
>> breast, and baked it for my wife to make chicken salad sandwiches
>> next week. The thighs and gizzard I fried and ate for lunch.
>> The other breast, I cut up into boneless fake wings for my son,
>> and the drumsticks and wings for my wife and I for dinner.
>> Mashed potatoes, faux chicken gravy, green beans cooked with a
>> little bacon grease, and crumbled bacon to put on top of the
>> beans on the plates.
>>
>> The ribs (with quite a bit of meat still on them), back and tail
>> are becoming soup, with chicken carrots celery and the egg
>> noodles. That's a lot of use from a $2.02, 4# chicken. The only
>> things that got thrown away other than bones are the kidneys and
>> liver.
>
> It definitely sounds like you're frugal. But you threw away the
> liver and bones?!?!?!
>
> We had a conversation about chicken kidneys about 9 years ago. I
> said they were lymph nodes and it's been bugging me ever since - I'm
> not so sure I was right or you were wrong.
>
> -sw

Any fool knows chicken kidneys are not lymph nodes. Seems you're still
pondering it.

On Tuesday, September 1, 2020 at 6:16:07 AM UTC-5, Sqwertz wrote:
> On Sun, 30 Aug 2020 11:53:23 -0700 (PDT), Bryan Simmons wrote:
>
> > When you're used to doing it, making egg noodles takes almost no
> > time. Yesterday a grocery store had chickens with a 8/29 last
> > sale date marked down to $.49/#. I cut the meat out of one
> > breast, and baked it for my wife to make chicken salad sandwiches
> > next week. The thighs and gizzard I fried and ate for lunch.
> > The other breast, I cut up into boneless fake wings for my son,
> > and the drumsticks and wings for my wife and I for dinner.
> > Mashed potatoes, faux chicken gravy, green beans cooked with a
> > little bacon grease, and crumbled bacon to put on top of the
> > beans on the plates.
> >
> > The ribs (with quite a bit of meat still on them), back and tail
> > are becoming soup, with chicken carrots celery and the egg
> > noodles. That's a lot of use from a $2.02, 4# chicken. The only
> > things that got thrown away other than bones are the kidneys and
> > liver.
> It definitely sounds like you're frugal. But you threw away the
> liver and bones?!?!?!
>
> We had a conversation about chicken kidneys about 9 years ago. I
> said they were lymph nodes and it's been bugging me ever since - I'm
> not so sure I was right or you were wrong.

No one here but the cat would eat the liver, and it won't eat it unless it's raw. It's an indoor cat, and I'm not going to feed it raw chicken.
>
> -sw

--Bryan

On Tuesday, September 1, 2020 at 10:17:07 AM UTC-5, wrote:
>
> On Tuesday, September 1, 2020 at 6:16:07 AM UTC-5, Sqwertz wrote:
> >
> > It definitely sounds like you're frugal. But you threw away the
> > liver and bones?!?!?!
> >
> No one here but the cat would eat the liver, and it won't eat it unless it's raw. It's an indoor cat, and I'm not going to feed it raw chicken.
> >
> > -sw
>
> --Bryan
>
Why would you not let the cat eat the raw chicken liver?

On Tuesday, September 1, 2020 at 2:38:09 PM UTC-4, wrote:
> On Tuesday, September 1, 2020 at 10:17:07 AM UTC-5, wrote:
> >
> > On Tuesday, September 1, 2020 at 6:16:07 AM UTC-5, Sqwertz wrote:
> > >
> > > It definitely sounds like you're frugal. But you threw away the
> > > liver and bones?!?!?!
> > >
> > No one here but the cat would eat the liver, and it won't eat it unless it's raw. It's an indoor cat, and I'm not going to feed it raw chicken.
> > >
> > > -sw
> >
> > --Bryan
> >
> Why would you not let the cat eat the raw chicken liver?
How about a post on making egg noodles? The title.

On Tuesday, September 1, 2020 at 1:38:09 PM UTC-5, wrote:
> On Tuesday, September 1, 2020 at 10:17:07 AM UTC-5, wrote:
> >
> > On Tuesday, September 1, 2020 at 6:16:07 AM UTC-5, Sqwertz wrote:
> > >
> > > It definitely sounds like you're frugal. But you threw away the
> > > liver and bones?!?!?!
> > >
> > No one here but the cat would eat the liver, and it won't eat it unless it's raw. It's an indoor cat, and I'm not going to feed it raw chicken.
> > >
> > > -sw
> >
> > --Bryan
> >
> Why would you not let the cat eat the raw chicken liver?

This cat throws up way too often. Plus, even though I know that outdoor cats can tolerate salmonella because they grow up exposed to it, this 13 YO cat has only rarely eaten anything raw.

--Bryan

On Tue, 1 Sep 2020 14:58:43 -0700 (PDT), Bryan Simmons
> wrote:

>On Tuesday, September 1, 2020 at 1:38:09 PM UTC-5, wrote:
>> On Tuesday, September 1, 2020 at 10:17:07 AM UTC-5, wrote:
>> >
>> > On Tuesday, September 1, 2020 at 6:16:07 AM UTC-5, Sqwertz wrote:
>> > >
>> > > It definitely sounds like you're frugal. But you threw away the
>> > > liver and bones?!?!?!
>> > >
>> > No one here but the cat would eat the liver, and it won't eat it unless it's raw. It's an indoor cat, and I'm not going to feed it raw chicken.
>> > >
>> > > -sw
>> >
>> > --Bryan
>> >
>> Why would you not let the cat eat the raw chicken liver?
>
>This cat throws up way too often. Plus, even though I know that outdoor cats can tolerate salmonella because they grow up exposed to it, this 13 YO cat has only rarely eaten anything raw.

I wouldn't risk it either. We have a short and a long hair cat and the
long hair often pukes up hairballs. We should comb her more often to
remove the loose fur for her.

On Tuesday, September 1, 2020 at 3:47:32 PM UTC-5, Thomas wrote:
> On Tuesday, September 1, 2020 at 2:38:09 PM UTC-4, wrote:
> > On Tuesday, September 1, 2020 at 10:17:07 AM UTC-5, wrote:
> > >
> > > On Tuesday, September 1, 2020 at 6:16:07 AM UTC-5, Sqwertz wrote:
> > > >
> > > > It definitely sounds like you're frugal. But you threw away the
> > > > liver and bones?!?!?!
> > > >
> > > No one here but the cat would eat the liver, and it won't eat it unless it's raw. It's an indoor cat, and I'm not going to feed it raw chicken.
> > > >
> > > > -sw
> > >
> > > --Bryan
> > >
> > Why would you not let the cat eat the raw chicken liver?
> How about a post on making egg noodles? The title.

OK. I put some semolina flour in a bowl, and added a little salt. Then I mixed in a beaten egg with a fork. I rolled it out on a wooden board with flour and a French rolling pin, then I cut it with a noodle cutter. https://picclick.com/Vintage-Heavy-P...681064699.html That's egg noodles.

--Bryan

On Tuesday, September 1, 2020 at 4:47:32 PM UTC-4, Thomas wrote:
> On Tuesday, September 1, 2020 at 2:38:09 PM UTC-4, wrote:
> > On Tuesday, September 1, 2020 at 10:17:07 AM UTC-5, wrote:
> > >
> > > On Tuesday, September 1, 2020 at 6:16:07 AM UTC-5, Sqwertz wrote:
> > > >
> > > > It definitely sounds like you're frugal. But you threw away the
> > > > liver and bones?!?!?!
> > > >
> > > No one here but the cat would eat the liver, and it won't eat it unless it's raw. It's an indoor cat, and I'm not going to feed it raw chicken.
> > > >
> > > > -sw
> > >
> > > --Bryan
> > >
> > Why would you not let the cat eat the raw chicken liver?
> How about a post on making egg noodles? The title.

Here's how my grandmother made them, to be served as an entire meal:

1 egg per person
white all-purpose flour

Beat the eggs until fairly homogeneous. Mix in enough flour to make a stiff dough. Roll out
and cut with a butter knife. Make the cuts 1-2 inches apart. Drop the noodles into briskly
boiling chicken stock. Cook until done through, stirring occasionally.

These are almost like "slick" dumplings, only leaner and unleavened.

Cindy Hamilton

On Tuesday, September 1, 2020 at 4:58:48 PM UTC-5, Bryan Simmons wrote:
>
> On Tuesday, September 1, 2020 at 1:38:09 PM UTC-5, wrote:
> >
> > > No one here but the cat would eat the liver, and it won't eat it unless it's raw. It's an indoor cat, and I'm not going to feed it raw chicken.
> > > >
> > > > -sw
> > >
> > > --Bryan
> > >
> > Why would you not let the cat eat the raw chicken liver?
>
> This cat throws up way too often. Plus, even though I know that outdoor cats can tolerate salmonella because they grow up exposed to it, this 13 YO cat has only rarely eaten anything raw.
>
> --Bryan
>
Ooooooh ok.

Sorry to be late in replying.

On Wednesday, September 2, 2020 at 5:01:50 AM UTC-5, Cindy Hamilton wrote:
> On Tuesday, September 1, 2020 at 4:47:32 PM UTC-4, Thomas wrote:
> > On Tuesday, September 1, 2020 at 2:38:09 PM UTC-4, wrote:
> > > On Tuesday, September 1, 2020 at 10:17:07 AM UTC-5, wrote:
> > > >
> > > > On Tuesday, September 1, 2020 at 6:16:07 AM UTC-5, Sqwertz wrote:
> > > > >
> > > > > It definitely sounds like you're frugal. But you threw away the
> > > > > liver and bones?!?!?!
> > > > >
> > > > No one here but the cat would eat the liver, and it won't eat it unless it's raw. It's an indoor cat, and I'm not going to feed it raw chicken.
> > > > >
> > > > > -sw
> > > >
> > > > --Bryan
> > > >
> > > Why would you not let the cat eat the raw chicken liver?
> > How about a post on making egg noodles? The title.
> Here's how my grandmother made them, to be served as an entire meal:
>
> 1 egg per person
> white all-purpose flour
>
> Beat the eggs until fairly homogeneous. Mix in enough flour to make a stiff dough. Roll out
> and cut with a butter knife. Make the cuts 1-2 inches apart. Drop the noodles into briskly
> boiling chicken stock. Cook until done through, stirring occasionally.
>
> These are almost like "slick" dumplings, only leaner and unleavened.

I've heard of wide egg noodles, but 2"?
>
> Cindy Hamilton

--Bryan

On Thursday, September 3, 2020 at 4:45:50 AM UTC-4, wrote:
> On Wednesday, September 2, 2020 at 5:01:50 AM UTC-5, Cindy Hamilton wrote:
> > On Tuesday, September 1, 2020 at 4:47:32 PM UTC-4, Thomas wrote:
> > > On Tuesday, September 1, 2020 at 2:38:09 PM UTC-4, wrote:
> > > > On Tuesday, September 1, 2020 at 10:17:07 AM UTC-5, wrote:
> > > > >
> > > > > On Tuesday, September 1, 2020 at 6:16:07 AM UTC-5, Sqwertz wrote:
> > > > > >
> > > > > > It definitely sounds like you're frugal. But you threw away the
> > > > > > liver and bones?!?!?!
> > > > > >
> > > > > No one here but the cat would eat the liver, and it won't eat it unless it's raw. It's an indoor cat, and I'm not going to feed it raw chicken.
> > > > > >
> > > > > > -sw
> > > > >
> > > > > --Bryan
> > > > >
> > > > Why would you not let the cat eat the raw chicken liver?
> > > How about a post on making egg noodles? The title.
> > Here's how my grandmother made them, to be served as an entire meal:
> >
> > 1 egg per person
> > white all-purpose flour
> >
> > Beat the eggs until fairly homogeneous. Mix in enough flour to make a stiff dough. Roll out
> > and cut with a butter knife. Make the cuts 1-2 inches apart. Drop the noodles into briskly
> > boiling chicken stock. Cook until done through, stirring occasionally.
> >
> > These are almost like "slick" dumplings, only leaner and unleavened.
> I've heard of wide egg noodles, but 2"?
> >
> > Cindy Hamilton
>
> --Bryan

That's the outside of the range. If you're lazy you cut them 2".

Since this is just "noodles", not in a soup or anything, it really doesn't matter
how wide they are.

Cindy Hamilton

Bryan Simmons wrote:
>
> Cindy Hamilton wrote:
> > Beat the eggs until fairly homogeneous. Mix in enough flour to make a stiff dough. Roll out
> > and cut with a butter knife. Make the cuts 1-2 inches apart. Drop the noodles into briskly
> > boiling chicken stock. Cook until done through, stirring occasionally.
> >
> > These are almost like "slick" dumplings, only leaner and unleavened.
>
> I've heard of wide egg noodles, but 2"?

I make egg noodles occasionally and cut them about 1/2" wide.
Different recipe than Cindy's above too. I do cut them 1-2
inches long though.

Note: Nothing wrong with Cindy's method. I just do
slightly different. It's all good.

On Thu, 03 Sep 2020 07:01:53 -0400, Gary > wrote:

>Bryan Simmons wrote:
>>
>> Cindy Hamilton wrote:
>> > Beat the eggs until fairly homogeneous. Mix in enough flour to make a stiff dough. Roll out
>> > and cut with a butter knife. Make the cuts 1-2 inches apart. Drop the noodles into briskly
>> > boiling chicken stock. Cook until done through, stirring occasionally.
>> >
>> > These are almost like "slick" dumplings, only leaner and unleavened.
>>
>> I've heard of wide egg noodles, but 2"?
>
>I make egg noodles occasionally and cut them about 1/2" wide.
>Different recipe than Cindy's above too. I do cut them 1-2
>inches long though.
>
>Note: Nothing wrong with Cindy's method. I just do
> slightly different. It's all good.

Before I'd make egg noodles or any noodles from scratch I'd eat at a
restaurant that serves homemade noodles. I like egg noodles but I buy
ready mades in a box/bag and only takes like eight minutes boiling to
cook them myself. I keep several sizes of egg noodles in my pantry. I
prefer egg noodles to regular no-egg pasta. One of my favorites is an
egg noodle kugel... good hot or cold. For a kugel I prefer fine
noodles.
https://www.myfoodandfamily.com/reci...e-kugel-recipe

On Sunday, August 30, 2020 at 1:53:27 PM UTC-5, Bryan Simmons wrote:
> When you're used to doing it, making egg noodles takes almost no time. Yesterday a grocery store had chickens with a 8/29 last sale date marked down to $.49/#. I cut the meat out of one breast, and baked it for my wife to make chicken salad sandwiches next week. The thighs and gizzard I fried and ate for lunch. The other breast, I cut up into boneless fake wings for my son, and the drumsticks and wings for my wife and I for dinner. Mashed potatoes, faux chicken gravy, green beans cooked with a little bacon grease, and crumbled bacon to put on top of the beans on the plates.
>
> The ribs (with quite a bit of meat still on them), back and tail are becoming soup, with chicken carrots celery and the egg noodles. That's a lot of use from a $2.02, 4# chicken. The only things that got thrown away other than bones are the kidneys and liver.
>
> --Bryan

You know, we CAN grow chicken meat from chicken meat stem cells. "Just Meats" in San Francisco has been doing this for a while:

https://www.youtube.com/watch?v=Mi5EfhPGHg4

I wish it was available for sale, but...

John Kuthe, Climate Anarchist, Suburban Renewalist and Vegetarian

Sheldon Martin wrote:
>
> Before I'd make egg noodles or any noodles from scratch I'd eat at a
> restaurant that serves homemade noodles. I like egg noodles but I buy
> ready mades in a box/bag and only takes like eight minutes boiling to
> cook them myself. I keep several sizes of egg noodles in my pantry. I
> prefer egg noodles to regular no-egg pasta.

Regular pasta also contains eggs.
If you trust the italians, just ask Mario Batali.
His recipes for both only differ in name and shape.

Note: homemade certainly does taste better than the
dried boxed any pasta. I do use the dried too. Easier.

On 9/3/2020 6:04 AM, Gary wrote:
> Sheldon Martin wrote:
>>
>> Before I'd make egg noodles or any noodles from scratch I'd eat at a
>> restaurant that serves homemade noodles. I like egg noodles but I buy
>> ready mades in a box/bag and only takes like eight minutes boiling to
>> cook them myself. I keep several sizes of egg noodles in my pantry. I
>> prefer egg noodles to regular no-egg pasta.
>
> Regular pasta also contains eggs.
> If you trust the italians, just ask Mario Batali.
> His recipes for both only differ in name and shape.
>
> Note: homemade certainly does taste better than the
> dried boxed any pasta. I do use the dried too. Easier.
>


Not all pasta contains egg. Not sure what "regular pasta" might be. LOL

On 2020-09-03 9:04 a.m., Gary wrote:
> Sheldon Martin wrote:
>>
>> Before I'd make egg noodles or any noodles from scratch I'd eat at a
>> restaurant that serves homemade noodles. I like egg noodles but I buy
>> ready mades in a box/bag and only takes like eight minutes boiling to
>> cook them myself. I keep several sizes of egg noodles in my pantry. I
>> prefer egg noodles to regular no-egg pasta.
>
> Regular pasta also contains eggs.
> If you trust the italians, just ask Mario Batali.
> His recipes for both only differ in name and shape.

That's true. I have made past a few times and there are 2-3 eggs in a
batch.
>
> Note: homemade certainly does taste better than the
> dried boxed any pasta. I do use the dried too. Easier.


There is not doubt that it is good. It is also quite a bit of work for
something that is so cheap to buy. I think that a good compromise is to
buy the stuff in a grocery store. It's fresh and there is no work involved.

On Thu, 03 Sep 2020 09:04:29 -0400, Gary > wrote:

>Sheldon Martin wrote:
>>
>> Before I'd make egg noodles or any noodles from scratch I'd eat at a
>> restaurant that serves homemade noodles. I like egg noodles but I buy
>> ready mades in a box/bag and only takes like eight minutes boiling to
>> cook them myself. I keep several sizes of egg noodles in my pantry. I
>> prefer egg noodles to regular no-egg pasta.
>
>Regular pasta also contains eggs.
>If you trust the italians, just ask Mario Batali.
>His recipes for both only differ in name and shape.

Batali is his fake TV name, his birth name is Moishe Bloomberg... he's
an ignorant Schmuck. Most TV chefs are not chefs, most can't even
cook, they could never hold a job as a short order cook... they are
Cooking TV personalities, they are as much cooks as Ed Sullivan could
sing and dance. Many cooking show chefs own restaurants but have real
cooks behind the scenes working them. The best known phoney TV Chef
has to be Julia Child, her husband paid her tuition for a French
culinary school... but she really can barely cook, all her TV food is
prepared behind the scenes by real cooks, she's famous for being the
First Female TV Chef.... her sorrowful attempt at carving a turkey
made me want to gack.

>Note: homemade certainly does taste better than the
>dried boxed any pasta. I do use the dried too. Easier.

Homemade is not always better, depends on whose home. Fresh Pasta at
market cooks up too tender for my liking.

None of the national brand name pastas contain egg.... if they did
they wouldn't sell much and have their asses sued off, a lot of people
are allergic to eggs... any that do contain egg are clearly labeled
Egg Noodles, and get a seperate space on the market shelf.

On Thursday, September 3, 2020 at 2:33:32 AM UTC-10, John Kuthe wrote:
> On Sunday, August 30, 2020 at 1:53:27 PM UTC-5, Bryan Simmons wrote:
> > When you're used to doing it, making egg noodles takes almost no time. Yesterday a grocery store had chickens with a 8/29 last sale date marked down to $.49/#. I cut the meat out of one breast, and baked it for my wife to make chicken salad sandwiches next week. The thighs and gizzard I fried and ate for lunch. The other breast, I cut up into boneless fake wings for my son, and the drumsticks and wings for my wife and I for dinner. Mashed potatoes, faux chicken gravy, green beans cooked with a little bacon grease, and crumbled bacon to put on top of the beans on the plates.
> >
> > The ribs (with quite a bit of meat still on them), back and tail are becoming soup, with chicken carrots celery and the egg noodles. That's a lot of use from a $2.02, 4# chicken. The only things that got thrown away other than bones are the kidneys and liver.
> >
> > --Bryan
>
> You know, we CAN grow chicken meat from chicken meat stem cells. "Just Meats" in San Francisco has been doing this for a while:
>
> https://www.youtube.com/watch?v=Mi5EfhPGHg4
>
> I wish it was available for sale, but...
>
> John Kuthe, Climate Anarchist, Suburban Renewalist and Vegetarian

I think it's easier/cheaper/faster to make plant based chicken cubes but I could be wrong. My guess is plant based meat will take over faster than most people imagine. The good news is that growing organs for human transplants seems like a good idea.

On Thursday, September 3, 2020 at 12:37:48 PM UTC-4, Sheldon wrote:
> On Thu, 03 Sep 2020 09:04:29 -0400, Gary > wrote:
>
> >Sheldon Martin wrote:
> >>
> >> Before I'd make egg noodles or any noodles from scratch I'd eat at a
> >> restaurant that serves homemade noodles. I like egg noodles but I buy
> >> ready mades in a box/bag and only takes like eight minutes boiling to
> >> cook them myself. I keep several sizes of egg noodles in my pantry. I
> >> prefer egg noodles to regular no-egg pasta.
> >
> >Regular pasta also contains eggs.
> >If you trust the italians, just ask Mario Batali.
> >His recipes for both only differ in name and shape.
> Batali is his fake TV name, his birth name is Moishe Bloomberg... he's
> an ignorant Schmuck. Most TV chefs are not chefs, most can't even
> cook, they could never hold a job as a short order cook... they are
> Cooking TV personalities, they are as much cooks as Ed Sullivan could
> sing and dance. Many cooking show chefs own restaurants but have real
> cooks behind the scenes working them. The best known phoney TV Chef
> has to be Julia Child, her husband paid her tuition for a French
> culinary school... but she really can barely cook, all her TV food is
> prepared behind the scenes by real cooks, she's famous for being the
> First Female TV Chef.... her sorrowful attempt at carving a turkey
> made me want to gack.
> >Note: homemade certainly does taste better than the
> >dried boxed any pasta. I do use the dried too. Easier.
> Homemade is not always better, depends on whose home. Fresh Pasta at
> market cooks up too tender for my liking.

Well, everyone has their preferences. Perhaps you're cooking it too long.

I like fresh pasta. It is, of course, indispensable for making ravioli.

Cindy Hamilton

On Thu, 03 Sep 2020 09:04:29 -0400, Gary wrote:

> Sheldon Martin wrote:
>>
>> Before I'd make egg noodles or any noodles from scratch I'd eat at a
>> restaurant that serves homemade noodles. I like egg noodles but I buy
>> ready mades in a box/bag and only takes like eight minutes boiling to
>> cook them myself. I keep several sizes of egg noodles in my pantry. I
>> prefer egg noodles to regular no-egg pasta.
>
> Regular pasta also contains eggs.

Fresh pasta contains eggs. Most shelf-stable dried pasts doesn't.

-sw

Sqwertz wrote:
>
> On Thu, 03 Sep 2020 09:04:29 -0400, Gary wrote:
>
> > Sheldon Martin wrote:
> >>
> >> Before I'd make egg noodles or any noodles from scratch I'd eat at a
> >> restaurant that serves homemade noodles. I like egg noodles but I buy
> >> ready mades in a box/bag and only takes like eight minutes boiling to
> >> cook them myself. I keep several sizes of egg noodles in my pantry. I
> >> prefer egg noodles to regular no-egg pasta.
> >
> > Regular pasta also contains eggs.
>
> Fresh pasta contains eggs. Most shelf-stable dried pasts doesn't.

After I made that comment and Taxed and Spent laughed,
I looked in my pantry. Sure enough, the commercial pasta
has no egg.

I've been educated.
My belief was based on Batali's fresh recipes.
And also based on Julie's complaints in the past that
she can't find pasta without eggs.

Anyway, my boxed pasta contains no eggs but they both do say
"Manufactured in a facility that uses eggs"
That must have been Julie's concern.

On 9/4/2020 8:36 AM, Gary wrote:
> Sqwertz wrote:
>>
>> On Thu, 03 Sep 2020 09:04:29 -0400, Gary wrote:
>>
>>> Sheldon Martin wrote:
>>>>
>>>> Before I'd make egg noodles or any noodles from scratch I'd eat at a
>>>> restaurant that serves homemade noodles. I like egg noodles but I buy
>>>> ready mades in a box/bag and only takes like eight minutes boiling to
>>>> cook them myself. I keep several sizes of egg noodles in my pantry. I
>>>> prefer egg noodles to regular no-egg pasta.
>>>
>>> Regular pasta also contains eggs.
>>
>> Fresh pasta contains eggs. Most shelf-stable dried pasts doesn't.
>
> After I made that comment and Taxed and Spent laughed,
> I looked in my pantry. Sure enough, the commercial pasta
> has no egg.
>
> I've been educated.
> My belief was based on Batali's fresh recipes.
> And also based on Julie's complaints in the past that
> she can't find pasta without eggs.
>
> Anyway, my boxed pasta contains no eggs but they both do say
> "Manufactured in a facility that uses eggs"
> That must have been Julie's concern.
>


You based your belief, even partially, on Julie's complaints? I laugh
again.

On 9/3/2020 8:18 AM, Sheldon Martin wrote:
> On Thu, 03 Sep 2020 07:01:53 -0400, Gary > wrote:
>
>> Bryan Simmons wrote:
>>>
>>> Cindy Hamilton wrote:
>>>> Beat the eggs until fairly homogeneous. Mix in enough flour to make a stiff dough. Roll out
>>>> and cut with a butter knife. Make the cuts 1-2 inches apart. Drop the noodles into briskly
>>>> boiling chicken stock. Cook until done through, stirring occasionally.
>>>>
>>>> These are almost like "slick" dumplings, only leaner and unleavened.
>>>
>>> I've heard of wide egg noodles, but 2"?
>>
>> I make egg noodles occasionally and cut them about 1/2" wide.
>> Different recipe than Cindy's above too. I do cut them 1-2
>> inches long though.
>>
>> Note: Nothing wrong with Cindy's method. I just do
>> slightly different. It's all good.
>
> Before I'd make egg noodles or any noodles from scratch I'd eat at a
> restaurant that serves homemade noodles.

I can honestly say I've never eaten in a restaurant that serves homemade
noodles.

> prefer egg noodles to regular no-egg pasta. One of my favorites is an
> egg noodle kugel... good hot or cold. For a kugel I prefer fine
> noodles.
> https://www.myfoodandfamily.com/reci...e-kugel-recipe
>
That kugal looks nice if you want a sweet noodle dish. Not my cuppa tea.

Jill

On Saturday, September 5, 2020 at 8:55:32 AM UTC-5, wrote:
> On 9/3/2020 8:18 AM, Sheldon Martin wrote:
> > On Thu, 03 Sep 2020 07:01:53 -0400, Gary > wrote:
> >
> >> Bryan Simmons wrote:
> >>>
> >>> Cindy Hamilton wrote:
> >>>> Beat the eggs until fairly homogeneous. Mix in enough flour to make a stiff dough. Roll out
> >>>> and cut with a butter knife. Make the cuts 1-2 inches apart. Drop the noodles into briskly
> >>>> boiling chicken stock. Cook until done through, stirring occasionally.
> >>>>
> >>>> These are almost like "slick" dumplings, only leaner and unleavened.
> >>>
> >>> I've heard of wide egg noodles, but 2"?
> >>
> >> I make egg noodles occasionally and cut them about 1/2" wide.
> >> Different recipe than Cindy's above too. I do cut them 1-2
> >> inches long though.
> >>
> >> Note: Nothing wrong with Cindy's method. I just do
> >> slightly different. It's all good.
> >
> > Before I'd make egg noodles or any noodles from scratch I'd eat at a
> > restaurant that serves homemade noodles.
> I can honestly say I've never eaten in a restaurant that serves homemade
> noodles.
>
Really? Gee, the place that we used to meet my wife's parents most Sundays for lunch pre-Covid obviously uses fresh made noodles in their soups, and it's not a super high end place. It's in a a strip mall. https://www.thedbcafe.com/
A bowl of soup with a roll and butter is $5.50.
>
> Jill

--Bryan

And as for the pubescent-teen ****er comment, if I only *could*, baby!
Nothing's quite as sweet as 14, 15, 16, 17 YO girlflesh! YUM! I know,
I had it, and she loved every single lick and stroke, and came
repeatedly, numerous times. And you make this sound like a BAD thing?
--John Kuthe (age 40 at the time) in alt.punk, Aug. 11, 2000