Text 25006, 137 rader
Skriven 2015-03-17 11:02:20 av Janis Kracht (1:261/38.0)
  Kommentar till text 24982 av MICHAEL LOO (1:123/140)
Ärende: fish/sea/italian 367
============================
Hi Michael,

>> 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.

> Yep, makes sense.

Until I was done using the extruder I wasn't sure one could trust the 'reviews'
I'd read... but they were accurate.  I was glad to see that.

>> 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 :(

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

Perhaps the reason they include the metal cover is to protect those "dots" from
being dulled by the slicing action of your knife when you cut the the extruded
pasta.  That way the die never comes in contact with anything but dough.

>> 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).

> Manual is good for those who have the strength.

It's all in the dough you prepare.  If you make a really stiff dough, it's
harder to push through the extruder.  You don't need to make it as stiff as say
the KA requires to make a good formed 'roni.  A stiff dough had other
consequences with the KA... I'm sure the electric mixer's pushing that stiff
dough out is what forced the attachment to crack.. but if you used a soft dough
with the KA, the texture and shape of the macaroni really suffered. You don't
see that problem with a softer dough with the Regina.  And the recipe they
suggest is for a softer dough.

>> 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.

> 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

In the early days, I used the K45S extensively to whip out cakes, grind meats,
and who knows how many loaves of bread.. The early model was such a work horse.
The professional was always used, well, carefully once I realized it couldn't
handle the amount of flour they'd advertised for it.

> unit and often the attachments, which I was not impressed
> with.

The KA meat grinder was good.. I ground up steaks into hamburger frequently
before I was able to find good ground beef (the type with no worries mad cow).
Thankfully meats went through easily, but you couldn't really put any stress
whatsoever on the KA...Now at least meats aren't a concern with wegmans.

>> 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.

> 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.

No, no fennel.  It is the fresh seafood in combination along with some basil
that gives it it's knock out flavors.  Of course I'm of the opinion any time
you put Lobster in a sauce, it's going to be good :)

>> Linguine With Tomatoes, Basil And Cream
>> 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.

> 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.

I can eat yogurt and some butter with no problem it seems.  Heavy cream and ice
cream bother me sometimes.. Actually I've noticed if I have a lot of dairy say
in few days, even butter will bother me.. So I try to watch how much I take in
in the course of a day.

> 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

That looks like a mini-version of Mom's bouilliabase sauce:

==Mom's Zuppa de Pesce (Fish soup)==
In my mother's house, this soup is often served over linguine and treated as a
'sauce', not a soup.  It is served with large chunks of Italian bread for
dipping, so not one drop goes to waste.  You can add a Tablespoon or two of
tomato paste if serving it as a sauce and you prefer your sauce thicker.

1/3 cup olive oil or so
1 large onion
3 or 4 cloves garlic, chopped
2 large cans Italian tomatoes, crushed in blender for a moment 1 whole live
lobster, killed by piercing with a knife as it goes in. 1 pound shrimp, cleaned
and de-veined 12 clams, scrubbed
10-12 crab claws
12 mussels, scrubbed and beards removed 1 lb. combination Calamari rings and
stuffed Calamari salt, pepper
basil and oregano to taste
1 cup or more white wine
[optional] 2 Tablespoons tomato paste

Heat the olive oil in a large pot, and saute the garlic and onions.  Add the
tomatoes and seasonings.  Simmer for 25-30 minutes.  Add the shrimp and simmer
for 20 minutes.  Add the lobster and simmer for 30 minutes.  Add the crab
claws, the scallops clams in the shell, mussels and the calamari and simmer 20
minutes.  Add the wine and taste for seasoning. Allow to simmer for a few
minutes more and then serve.

If you are serving this as a soup, serve it in individual large bowls with
chunks of Italian bread.  Have plenty of grated Italian cheese on the table
however you serve it.
===

Take care,
Janis

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