Text 24703, 105 rader
Skriven 2015-03-09 15:31:30 av Janis Kracht (1:261/38.0)
  Kommentar till text 24701 av MICHAEL LOO (1:123/140)
Ärende: New Toy 329
===================
Hi Michael,

>> Not sure what I think about dill ravioli

> I know what I think about dill ravioli!

Pretty gruesome and not something I even care to look for (grin).

>> I saw my dream pasta machine online... you probably came across it as
>> well... Marcato Ristorantica Commercial Pasta Maker, at a bargain price
>> of $3,599.00 :) Luckily no one has it in stock or I could REALLY waste
>> some $$ Lol

> Don't buy it, or don't tell us if you do, because we'll
> imagine that you're planning on going out in a blaze of glory.

hahaha.. nah, it just looked very cool.  If I were going to open a restaurant
instead of that bakery... Oh sure, I can see it now (not).  :)

>> Being in Boston now, two nights ago I corrected with a big
>> fried platter of squid, shrimp, haddock, and onion rings.

>> Sounds really good!

> Was excellent in a massive way. The platter comes with fries
> as well, but I said, please, no fries and no substitute, but
> the kitchen gave me double rings anyway. The waitress murmured
> admiringly when all that was left at the end of the meal was a
> handful of rings. This was at Timothy's, a bar attached to a
> sort of dingy Knights Inn north of Boston, where you would
> expect the food to come out of a freezer or a boil-in-bag,

Yes, that sounds like what one would expect at a bar.

> but I guess the cooking schools are turning out chefs who
> actually know their stuff but are happy to get jobs at all,
> even at bars attached to dodgy hotels.

Handy just for the seafood, that's for sure.  We all went out to dinner last
night for my grandson's 9th birthday.. Probably because you and I were
discussing seafood yesterday, I ordered a shrimp/scallop/lobster tail hibachi
plate.  It was really good.  Had the remainder today for lunch, which is always
good. :)

>> Last night, eggplant parm (with pills).
>> Also sounds yummy.... I love eggplant parmesan sub sandwiches... we
>> used to get them all the time when we lived close to Jersey .... no one
>> has heard of that kind of sandwich that we've talked to since we moved
>> "upstate".. bummer.

> I have squandered many concerts' revenue on pills for
> eggplant subs.

They are good :)

> I guess they're coastal, though I'd have
> thought that any good Sicilian or Calabrese anywhere would
> have a yearning for them.

Guess not.

I enjoy eating eggplant parmesan, but it's one of those tiresome things to
make.

>> Sounds terrible... I think I saw some eh... warming trends for next
>> week (over 30F, maybe even 40F), but I kind of don't want to get my
>> hopes up.

> After several days up into the 40s, the piles are half as high,
> but the long-anticipated flooding of houses in low-lying areas
> has begun. Also the night-time icing, as the thawed runoff gets
> on the cleared roads and sidewalks and becomes sheet ice.

Sounds bad if much walking or driving is necessary...  No icing that I saw
here, but nice weather. I was able to wear a lighter coat.. a nice change.

I made these last night so we'd have something to much while watching zombies
get slayed on AMC's "Walking Dead".  No accounting for taste I guess hehe

==Cake Doughnuts==
1 1/2 cups flour
2 teaspoons yeast
1/2 tsp. baking soda
1 tsp cream of tartar
1/2 teaspoon salt
1 egg beaten
1/2 sugar
8 Tablespoons olive oil
1/2 cup milk

Stir the flour, yeast, baking soda, cream of tartar and salt until combined.

Put the egg, sugar, olive oil in another bowl. Beat these well until combined. 
Add the milk and stir.  Add milk mixture to flour mixture and stir to combine.

Spoon the batter into doughnut maker like Sunbeam's doughnut maker. Cook for 5
minutes in the preheated doughnut maker.  Makes about 15 doughnuts.  Roll in
confectioners sugar if desired.
 ==

Take care,
Janis

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