Text 22055, 125 rader
Skriven 2009-03-18 08:47:00 av Dave Drum (1:124/311)
     Kommentar till en text av DALE SHIPP
Ärende: Re: Added Weight???
===========================
-=> Dale Shipp wrote to Dave Drum <=-

 DS> The separate butcher store is pretty much a thing of the past here.
 DS> One of our friends from the 70's square dance club was a butcher.  I
 DS> don't know when he had to close his shop, but a few years ago we saw
 DS> him in the local BJs.  He said that his shop was just not making enough
 DS> money any more to keep it open.

All of our "pure" meat markets and abbatoirs have folded their tents. People do
not want to go to the butcher shop for their meat, then to a green-grocer for
the veg, etc. In this "instant gratification" society that has developed almost
everyone prefers the one-stop solution afforded by the stupormarkups. Quality
and service be damned.

 DS> Some of the bigger local supermarkets do have a full service meat
 DS> counter.  Higher price, carefully trimmed, selections all laid out as
 DS> you said -- and a person behind the counter to serve you.  Likewise,
 DS> the larger supermarkets have full service seafood counters with seafood
 DS> on ice and lobster tanks -- also with an attendant to weigh up your
 DS> order.

Same as here. All the places (including Humphrey's tiny little (relatively)
store) with full-service meat counters have the equivalent for fresh seafood.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fresh Egg Fettucine
 Categories: Five, Pasta
      Yield: 12 servings
 
      2 c  Unbleached all-purpose
           - flour
      2 c  Semolina (sometimes called
           - semolina flour)
      5 lg Eggs; lightly beaten
 
  Equipment: a pasta machine
  
  Although this flour, semolina, and egg mixture begins as a
  stiff dough, it cooks into beautiful, velvety noodles that
  are as smooth as butter. A pasta machine makes this recipe
  easy and foolproof. Store-bought fettuccine simply can't
  compare to homemade.
  
  Make dough:
  
  Combine flour and semolina, then mound on a work surface
  (preferably wooden). Make a well in center and add eggs
  and 1/2 teaspoon salt to well. (Alternatively, put
  ingredients in a food processor.)
  
  Gradually stir enough flour into eggs (using a fork) to
  form a paste, pulling in flour closest to egg mixture and
  being careful not to make an opening in wall of well. Knead
  remaining flour into mixture with your hands to form a
  dough (it should be firm and not sticky). Knead dough until
  smooth and elastic, 8 to 10 minutes. (If using a processor,
  blend about 30 seconds total.)
  
  Cover dough with an inverted bowl and let dough rest 1 hour
  to make rolling easier.
  
  Roll out pasta:
  
  Divide dough into 8 pieces, then flatten each piece into a
  rough rectangle and cover rectangles with an inverted large
  bowl. Set rollers of pasta machine on widest setting.
  
  Lightly dust 1 rectangle with flour and feed through rollers.
  (Keep remaining dough under bowl.) Fold rectangle in half and
  feed it, folded end first, through rollers 7 or 8 more times,
  folding it in half each time and feeding folded end through.
  Dust with flour if necessary to prevent sticking.
  
  Turn dial to next (narrower) setting and feed dough through
  rollers without folding. Continue to feed dough through
  rollers once at each setting, without folding, until you
  reach the second to narrowest setting. Dough will be a smooth
  sheet (about 36 inches long and 4 inches wide). Cut sheet in
  half crosswise.
  
  Lay sheets of dough on lightly floured baking sheets to dry
  until leathery but still pliable, about 15 minutes.
  (Alternatively, lightly dust pasta sheets with flour and
  hang over the backs of chairs to dry.) Roll out remaining
  pieces of dough in same manner.
  
  Cut pasta:
  
  Attach fettuccine blades (to cut 1/4-inch-wide strips) to
  pasta machine. Feed one end of driest pasta sheet (the first
  one you rolled out) into cutters, holding other end straight
  up, then catch strips from underneath machine before sheet
  goes completely through rollers and gently lay across floured
  baking sheets. (Alternatively, lightly flour strips and hang
  over backs of chairs.) Repeat with remaining sheets of pasta.
  Let pasta dry at least 5 minutes before cooking.
  
  Cook pasta:
  
  Cook fettuccine in a pasta pot of boiling salted water (3
  tb salt for 6 quarts water) until tender, about 2 minutes
  (do not overcook). Drain.
  
  Cooks' notes: • Dough can be made (but not rolled out) 4
  hours ahead and chilled, tightly wrapped in plastic wrap.
  Bring to room temperature before rolling out.•Fettuccine
  can be dried until leathery but still pliable, about 30
  minutes, then chilled in sealable bags up to 12 hours.
  
  by Gina Marie Miraglia Eriquez
  
  Gourmet | January 2009
  
  Yield: Makes 12 servings
  
  MM Format by Dave Drum - 26 January 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "Anything he says you've got to take with a dose of salts." S. Goldwyn
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