Text 24543, 114 rader
Skriven 2015-03-05 14:02:10 av Dave Drum (1:18/200.0)
     Kommentar till en text av Janis Kracht
Ärende: Perciatelle was: New Toy
================================
-=> Janis Kracht wrote to Dave Drum <=-

 >> How do you make perciatelli? The way they look it seems that
 >> you need factory equipment, either that or be really good with
 >> a needle.

 > It took some digging but I found several "home" pasta extruders alleged to
 > capable of rigatoni, maccaroni, bucatini (perciatelli) and fusili. The Atlas
 > Manual Pasta Extruder Regina is available from Amazon for about 1/3 what the
 > Kitchen Aid attachment sells for. There are lots of others including the
 > RONCO And in all sorts of wallet ranges.

 JK> And it works great... the Atlas is what I use :)  The
 JK> Kitchenaid attachment tries.. but mostly fails <g>

Plus the Atlas is about 1/3 the $$$ of the attachment for the KA. Not to
mention that it's a stand-alone which doesn't require your buying a base
appliance. It may be the least expen$ive of the lot but I don't know the cost
of the RONCO.

 JK> There's an electric motor for the Atlas as well.. haven't
 JK> tried that yet though.

That would be handy. Said Mr. Lazybones whose motto has always been "Work
smarter, not harder." 

 > MMMMM----- Recipe via Meal Master (tm) v8.06

 > Title: Bucatini w/Bacon Sauce & Meatballs
 > Categories: Pasta, Pork, Vegetables, Herbs, Cheese
 > Yield: 7 servings

 JK> Looks good... I don't use bacon in sauce but it's an interesting idea.
 JK> :)

Bacon is like garlic - there is no such thing as too much.

MMMMM----- Recipe via Meal Master (tm) v8.06

      Title: Bacon Ice Cream
 Categories: I scream, Pork, Dairy, Desserts, Booze
      Yield: 3 pints

MMMMM----------------------CANDIED BACON----------------------------
      5 sl Bacon
      2 ts Lt brown sugar

MMMMM--------------------------CUSTARD------------------------------
      3 tb (45g) salted butter
    3/4 c  (140g) packed brown sugar;
           - light or dark
  2 3/4 c  (675ml) half & half
      5 lg Egg yolks
      2 tb Dark rum or whiskey
    1/4 ts Vanila extract
    1/4 ts Ground cinnamon (opt)

  To candy the bacon, preheat the oven to 400oF/205oC.

  Lay the strips of bacon on a baking sheet lined with a
  silicone mat or aluminum foil, shiny side down.

  Sprinkle 1 1/2-2 teaspoons of brown sugar evenly over each
  strip of bacon, depending on length.

  Bake for 12-16 minutes. Midway during baking, flip the
  bacon strips over and drag them through the dark, syrupy
  liquid thatAs collected on the baking sheet. Continue to
  bake until as dark as mahogany. Remove from oven and cool
  the strips on a wire rack.

  Once crisp and cool, chop into little pieces, about the
  size of grains of rice.

  (Bacon bits can be stored in an airtight container and
  chilled for a day or so, or stored in the freezer a few
  weeks ahead.)

  To make the ice cream custard, melt the butter in a heavy,
  medium-size saucepan. Stir in the brown sugar and half of
  the half-and-half. Pour the remaining half-and-half into a
  bowl set in an ice bath and set a mesh strainer over the
  top.

  In a separate bowl, stir together the egg yolks, then
  gradually add some of the warm brown sugar mixture to
  them, whisking the yolks constantly as you pour. Pour the
  mixture back into the saucepan.

  Cook over low to moderate heat, constantly stirring and
  scraping the bottom with a heatproof spatula, until the
  custard thickens enough to coat the spatula.

  Strain the custard into the half-and-half, stirring over
  the ice bath, until cool. Add liquor, vanilla and
  cinnamon, if using.

  Refrigerate the mixture. Once thoroughly chilled, freeze
  in your ice cream maker according to the manufacturerAs
  instructions. Add the bacon bits during the last moment of
  churning, or stir them in when you remove the ice cream
  from the machine. 

  Recipe from: http://www.davidlebovitz.com

  Uncle Dirty Dave's Archives

MMMMM

... So easy, a child could do it. Child sold separately.
___ MultiMail/Win32 v0.49

--- Maximus/2 3.01
 * Origin: Get your COOKING fix here! - bbs.outpostbbs.net (1:18/200)