Text 24982, 82 rader
Skriven 2015-03-16 18:40:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JANIS KRACHT
Ärende: fish/sea/italian 367
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 JK> IIRC, I had a nut picker there just in case... not pinhole type stuff
 JK> at least. I used it maybe once or twice to grab the embedded dough and
 JK> pull it out.

Yep, makes sense.

 >> The perciatelli I
 >> made were great that night for dinner :) With their pin hole as
 >> expected.
 > Excellent, who would have thought it.
 JK> It's all in the die I expect..these have a little dot that I couldn't
 JK> figure at first.. until I saw the macaroni come out :(

That makes sense too - I'll have to look at one sometime.

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

Manual is good for those who have the strength.

 > 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.
 JK> That sounds like KA... just from my experience. I hated it.

Most likely; it has been the dominant brand for a long
time, and most of my affluent friends of the what rude
people call "foodie" persuasion had at least the basic
unit and often the attachments, which I was not impressed
with.

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

Mmm. Did it have fennel in it? I'm not a great fan of that
taste, but it has its place, and that is fish stew.

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

I understand, as for obvious reasons I have mixed and largely
negative feelings about milk. Cream and butter, though, for me,
fall more into the fat category, about which I am enthusiastic.

Cozze alla marinara
categories: Californian, Italian, shellfish, sauce, main, starter
serves: 2 to 4

2 Tb olive oil
1/4 c chopped onions
2 cl garlic, finely chopped
1/4 c green pepper
2 lb mussels
1/4 c white wine
1 c chopped tomatoes

Saute onion, garlic, pepper in oil in a large saucepan
for 30 seconds. Add mussels, wine, tomatoes. Cook for 4 min
or until mussels open. Shake pot occasionally while cooking.

Serve in soup plates with bread - or over pasta.

You may "fra diavolize" this by adding a few lightly
crushed dried hot pepper pods to the saute stage.

www.eatmussels.com, adapted

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