Text 25096, 99 rader
Skriven 2015-03-20 02:14:38 av Janis Kracht (1:261/38.0)
  Kommentar till text 25053 av MICHAEL LOO (1:123/140)
Ärende: italian 378
===================
Hi Michael,

>> 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.

> That makes sense.

I'm not sure I used the kitchenaid's extruder enough times to have made a
difference in that respect, but I can see how it would be a concern.

>> 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.

> I've always made a stiffer dough. Maybe I should experiment with
> a softer dough, now that pasta is expensive enough to make it
> worthwhile to make my own again.

I've always made a soft dough, that's funny.. It goes through the Atlas much
easier as well for spaghetti, flat noodles, etc.

>> A stiff dough had other consequences with the KA...
>> but if you used a soft dough with the KA, the texture and shape
>> of the macaroni really suffered.

> We're really piling on KA now, not that it doesn't deserve it.

Yeah that's true...Well I haven't bought the extruder mechanism necessary
(grinder like the KA  + pasta disks) for the Bosch.. still not sure if I'll
bother. I don't expect it to be super so I haven't bothered.

>> 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.

> It's said of course that yogurt's active cultures help your
> digestive system cope with the (diminished amount of) lactose
> in the stuff; this didn't work for me.

You mean yogurt bothers you? even non-greek (concentrated by draining) type?  I
lived on a yogurt a day when I was in college .. that was all I could afford :)

> Butter, it all depends
> on how much whey remains (the cheaper the butter, in general
> the more whey has been left unchurned.

Haven't noticed that with butter but we always buy one type, grass-fed beasts
type.. maybe that's the difference.  We've been doing that for years.

>> ==Mom's Zuppa de Pesce (Fish soup)==

> Looks good, thanks. I had a landlord once whose wife made
> a crab stew that was sort of like that, only she added
> enough sugar that I found it distracting.

White fish or salmon is another great addition to that sauce.  I usually also
throw in a lb. of whatever fish I have in the freezer or fridge.


===Mom's Bolognese (Meat Sauce)===
This sauce is served on holidays and just about everything but the kitchen sink
goes into it.  It is great with any pasta although usually we serve it on
home-made Ravioli.

Prepare Meatballs brown and keep warm Prepare Braccioli and keep warm

1 pound Italian hot sausage
1/2 pound pork butt or shoulder
2/3 cup olive oil
3 large cloves garlic, minced
4 32-ounce cans Italian peeled tomatoes 2 12-ounce cans tomato paste
1 Tablespoon basil
1 Tablespoon oregano
1 teaspoon salt
Freshly ground black pepper to taste 1/4 cup red wine

Brown sausage in a skillet until browned on all sides.  Set aside.  Heat olive
oil in another skillet and saute garlic until golden.  Place each can of
tomatoes in a blender one at a time and blend on high for 2-3 seconds to break
the tomatoes up.  Add the tomatoes to the garlic and oil.  Add the tomato paste
and stir to combine.  Add the seasonings and simmer for 20 minutes, stirring
frequently.  Add the meatballs and simmer for 30 minutes, stirring gently but
frequently.  Add the braccioli, sausage and pork and simmer for 30 minutes,
stirring frequently.  The sauce should be dark, thick and flavorful.  If not,
continue to simmer for an additional 10-15 minutes. Add the wine last of all,
and simmer for a few minutes to blend with the flavors of the sauce.
===

She made this one every Christmas.. sometimes just one Sundays...certainly when
she thought company might be coming.

Take care,
Janis

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