Text 24635, 131 rader
Skriven 2015-03-07 14:49:52 av Janis Kracht (1:261/38.0)
  Kommentar till text 24593 av Dave Drum (1:18/200.0)
Ärende: Perciatelle
===================
Hi Dave,

>> Plus the Atlas is about 1/3 the $$$ of the attachment for the KA.

>> Yes indeed.  I hesitated when I bought my daughter the ravioli
>> attachment because I knew at the time that my first kitchenaid had
>> died at a very frustrating time for me (in the midst of
>> making bread ;))  but I bought it for her anyway... I knew
>> she would appreciate it even if it only worked "for a
>> while".. and that attachment had at least gotten much
>> better reviews than their extruder disks which run off the
>> Kitchenaid meat grinder to make macaroni.

>> Then this year HER kitchenaid mixer died.

> Pretty sucky. Equipment like the KA should be uber-durable.

Yeah.... It is a beat.  Especially for a young mother who really loves to cook.

>I had one of the
>top range lift-the-vessel to the beaters KAs. But it was getting *very* little
> use. So, I gave it to my S-I-L and it is getting regular workouts. No
>attachments - so no extra stress on the nose cone. But, she makes bread, rolls
> muffins, etc quite regularly.

Was it one of the ones sold when they were "Hobart"?  That was the difference
with the first one I had that lasted me so many many years.

>> The KA meat grinder/pasta disk attachment was SUCH  a
>> waste.  Great for grinding steak with the blade included,
>> but a total waste for macaroni (without the blade of
>> course.)

>I went to one of those travelling circus "Tool Sale" tent shows about 20 years
>ago and bought both a motorised meat slicer and a powered meat grinder/sausage
> stuffer. Both are still going strong.

Neat :)  Ron somtimes talks about getting a meat slicer.. would be nice but
this kitchen needs more storage or something.. not sure where we'd keep it if
it was a large-ish machine.

>I borrowed an Atlas once and made some pasta - as an exercise to see if it was
> something I wished to continue. Pasta dough, AFAICS, is not substantially
> different from the egg noodles I've been making since I learned from my
>Grandmother. Flour, salt and egg. Knead the snot out of it, roll it out, cut i
> up. Biggest difference is the flour used.

Yep, pretty much.. If I have semolina flour, I swap out some of the all-purpose
flour.. It does make a difference in the flavor.. and the texture of the dough
is different somewhat.

> Anyway, as long as Barilla, Ronzoni, etc. are in business I see no reason to
> roll my own. The slight difference in quality, etc. isn't enough to justify
> making my own.

I just like making my own... it's fun. Also makes quite a mess that the pups
love cleaning up when spaghetti falls off the rack, etc.. :) I do have to guard
my creations from those thieves when I let the ronies dry out.  They LOVE
macaroni.

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

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

>> Yeah I may pick one up at some point :)  I'm afraid the
>> motor will push things along faster than I usually go
>> though Lol... well, I want to read more about it and see it
>> in action first :)

Well, I looked at my atlas and it's from before 1997 (ouch!) so it will need a
conversion kit (just $24.00 or so, so helpful of them (G)). But if I decide to
get the motor for the atlas, at least I know it will not require me to buy a
new model.


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

>> You are certainly right there :) :)

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

>> Title: Bacon Ice Cream

>> But I'm not sure I would go this far LOL  The recipe does
>> make it sound good though!  Candied Bacon.. :)

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

> Title: Candied Bacon
> Categories: Five, Pork, Snacks
> Yield: 7 servings

Certainly sounds sweet :)

===Crispelle===
About 40 cookies

4 cups flour
6 eggs
1/2 cup plus 2 tablespoons sugar
(optional: grated lemon rind)

In a large bowl, combine flour and sugar, mixing with a whisk for a few
minutes. Make a well in the center, using a glass to make a depression in the
middle of the flour.

Add the eggs, one at a time, and mix with a spoon. On a floured board, knead
the dough until smooth and elastic, about 8-10 minutes or more.  Let the dough
rest for 15 minutes.  Cut the dough in half.

On a lightly floured surface, roll the dough to 1/4 inch.  Using a fluted
pastry wheel, cut the dough into strips 1/2 inch wide and 15 to 20 inches long.
Fold strips lengthwise and roll each into a rosette shape starting at the
center and working outward.  Pinch the end of the rosette to seal.

Heat oil up to 1 inch deep in a frying pan. Carefully slip the rosettes into
the oil and fry until golden.  Remove from the oil, drain and transfer to
papertowels.  Let cool.

In a separate pan, heat the honey. Use tongs to dip the cookies in the honey to
cover.  Drain.  Place on waxed paper and sprinkle with jimmies. Let cool.  Will
keep up to 3 days.
===

Take care,
Janis

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)