Text 24910, 104 rader
Skriven 2015-03-15 02:03:10 av Janis Kracht (1:261/38.0)
  Kommentar till text 24888 av MICHAEL LOO (1:123/140)
Ärende: fish/sea/italian 354
============================
Hi Michael,

>> covered in metal to protect them when you use a sharp knife to slice
>> off the extruded macaroni, and the metal covered die pops apart with no
>> effort.. I used the brush I had from the kitchenaid, or perhaps it was
>> from some other Atlas tool (like my ravioli maker).  The die just
>> cleaned up easily...  The rest of the machine came apart easily as
>> well, and it was packed back in it's box in no time.

> Sounds like fun, wish I were there.

IIRC, I had a nut picker there just in case... not pinhole type stuff at least.
I used it maybe once or twice to grab the embedded dough and pull it out.  I'm
sure it's hard for you to imagine...Maybe we can do the next picnic.. or bring
it to the next one if life is kind and the planets are in alignment. I haven't
seen any volunteers yet for this year's picnic, but I could have missed it.

This week I also found the dough kit for the regina.. It's an addon where you
swap out the extruder thingy and put in the kneading thingy (how's that for a
techical description LOL).  Anyway, I'm looking forward to it because no matter
what machine I've used, you always have do some kneading by hand.. this might
make the difference.. we'll see.


The site I ordered it from is somewhere in Mass.  I talked to the guy because I
messed up something with my order...he seemed really nice.. the site though
charged shipping but their listed price even with the shipping was cheaper than
any where else I found the dough kit.

And... it should be here tuesday again :)

>> The perciatelli I
>> made were great that night for dinner :) With their pin hole as
>> expected.

> Excellent, who would have thought it.

It's all in the die I expect..these have a little dot that I couldn't figure at
first.. until I saw the macaroni come out :(

>> On the rare occasions when I've encountered an extrusion
>> machine, the dies have been metal, which gave me confidence.
>> Of course, there's cheap brittle metal, too.
>> These are not brittle metal.. very smooth and shiny.  Instructions say
>> to let the dies dry completely before putting them back in the die
>> case.

> Good advice for all sorts of reasons. Got to be careful
> with those, get decades of good use out of them.

I can hope :) Since the Regina machine is manual it's probably not considered
in the "top of the line" category.. it is for me, but I mean for other people.
There is an electric version I saw... I guess that KA macaroni maker really
left a bad taste in my mouth (g).

>> Yes, they get dough
>>> in them, but it's not hard to get it out at least that I've seen.
>> For bucatini it just seems that the spaces are so small,
>> and what a pain.
>> Nope, wasn't hard at all.

> I don't know what kind of extruder it was, but I have
> memories of actually having to go at it with a pin to
> clean it.

That sounds like KA... just from my experience. I hated it.  The dough was
often too dry so you'd add water.. not unexpected if you go by their recipe..
so you grab more water... :)Then you'd get it ok to extrude, but dang those
macaroni dies were impossible to clean. I see they "now" have a whole different
setup.  Ron found it in looking for something pasta related and asked me if I
wanted it..Nah, I said, it's still weakly mixed (the dough) extruded macaroni.
I could tell by the way it looked hanging from the extruder.

>> Bucatini a La Surf and Surf
>> This is essentially what I made for our homemade perciatelli Tuesday
>> night. Less scallops, but it didn't hurt the dish.  Oh, and I didn't
>> include tomatoes that night.  I made it a white sauce with olive oil,
>> garlic, red pepper flakes, etc.

> I almost never put tomatoes in a seafood sauce

Same here, though darn it I remember good feelings with red clam sauce at home
Lol.  It was really rare, Mom rarely did it.. but now and then she would and I
loved it - not as much as white clam sauce, but I liked it a lot.    She never
made Mussels Fra Diabola and so when I made it for her and Dad they were more
than impressed with that. But she made a KILLER bouilabase sauce with tomatoes
that I've tried to copy. It's the lobster and fresh claams she threw in that
made it her own.

> Linguine With Tomatoes, Basil And Cream
> categories: dairy, vegetarian, main
> Serves: 2 or 3

I dunno.. I always have a problem with "real" cream sauce (add milk)..  maybe
it's mental. But I remember in 4th grade throwing out my milk carton and just
drinking water, and I remember I never felt better after that.  No one
understood why I hated milk, that's for sure.  Milk just globbed up in my
throat darn it.. still does.

Take care,
Janis

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