Text 40756, 115 rader
Skriven 2010-08-06 08:53:04 av Janis Kracht (1:261/38)
  Kommentar till text 40712 av Stephen Haffly (1:396/45.27)
Ärende: A dinner party.. but you have to work first! :)(3)       [2]
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Hi Stephen,

>> 'extruder' isn't the same as the Atlas-style macaroni attachment that
>> you and Ruth use to roll out and make noodles.  The extruder was KA's
>> first attempt to make macaroni :)  The KA attachments you have are
>> much better, and the dough is probably a lot softer than for the
>> extruder.

> Okay.  We actually got the extruder parts as well, but have not used
> them with the KA.  We had them previously for the Oster Kitchen Center,
> and had used them with that unit.

Interesting.. and this was the extruder from KA that fit on your Oster KC?

>I like the way the rollers work, but
> one can't make round spaghetti with it (or other shapes like rigatoni),
> so that's why we got both.

Yeah, understand.. For me though, the extruder does that, but it's barely a
shape.. the problem I had with the extruder was the machine heats up so much,
the macaroni gets warm.. and loses it's shape as it's coming out of the
extruder. I haven't yet found a decent way to make "macaroni" like rigatoni,
etc.  The Cavatelli hand crank does make cavatelli though.  That's nice.. When
I tried using the extruder with my newer KA (the powerful one), the darn thing
jumped out of the machine opening.  I found some new flour that I want to
test.. it's from Hodgson Mill and it's a premixed combination of whole soft
wheat and semolina flours. Looks really neat, and after I got it, I had to open
the package to see the consistency.. seemed perfect to me (g). I hope (g)

> I'm still surprised that the bowl would come off if you aren't actively
> mixing/kneading something when you use a higher speed.  It certainly
> shouldn't.

Yes, exactly.. obviously got a bum one and didn't notice it until things got
more worn or something.

>> >problem?  I think yours has a different style dough hook, so that may
>> > account for why ours specified no more than speed 2.

>> I think it's essentially the same hook though..  you'd think at least,
>> since the two of them are supposedly the same model :)

> I can shoot a couple of pictures.  I know KA dough hooks have changed in
> shape over the years.

Sounds good, thanks :)

>> Again, not terrible.  $20.00 one way is a lot cheaper than I'd
>> expected as well :)  I wonder if the cost is relative to the distance
>> one is to the FedEx shipping station or whatever they call it (g).  I
>> know that is how UPS charges rates.

> It actually involved 3 shipments: first to get the box to us, second to
> send it in, and third to send the repaired unit back.  The box was
> marked with orange tape to signify repair and return rather than return
> only.

Oh, they are so cheap (g)... oh well, what can you do.  I expect all of the
other companies that make those more powerful mixers will do the same when it
comes to charging for shipping.  The important thing to me though, would
probably be how long those repairs last.

>> Sure.  Sounds like you did well with this all in all - it's very
>> encouraging :)

> I think so.  We gave it a couple of good workouts with bread and pasta
> and so far, it seems to be working fine.

Do you remember how long it was after you purchased the KA that the rattling
started?  I seem to remember it was a while?


> Here's another calzone recipe, this time with a parenthetical title of
> "Stuffed Pizza"

> MMMMM----- Recipe via Meal-Master (tm) v8.04

> Title: Calzone Imbottito (Stuffed Pizza)

Sounds great.  I like the idea of making 4 smaller ones, they are easier to
work with :)

==Lasagna from Rome===
A friend of mine from Rome mentioned to me that you can also put sliced
hardboiled eggs in between layers of noodles.  Try this idea for a different
and interesting dish!

5 cups tomato sauce
1 pound lasagna noodles
1 teaspoon salt
1/2 teaspoon pepper
2 eggs
1 cup fresh Italian flat leaf parsley, chopped 4 meatballs, cooked and sliced
about 1/4 inch thick 1/2 cup grated Italian cheese
4 sweet Italian sausages, cooked and sliced about 1/4 inch thick 1 pound
mozzarella cheese

Combine ricotta, salt, pepper, parsley, eggs and grated cheese in a large bowl.
 Mix thoroughly with a spoon.

Shred mozzarella.  Boil lasagna noodles, and cook al dente.  Drain and run cold
water over the pasta.

Layer sauce in a large rectangle pan.  Place 3-4 noodles, sauce, ricotta,
mozzarella cheese, meatball slices and sausage slices.  Repeat pasta, sauce,
cheeses, meatball slices and sausage slices.  Top last layer with noodle.

Bake at 350F for 25 minutes, covered.
===

Take care,
Janis

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