Text 25184, 134 rader
Skriven 2015-03-21 21:48:00 av JIM WELLER (1:123/140)
     Kommentar till en text av JANIS KRACHT
Ärende: squid
=============
-=> Quoting Janis Kracht to Michael Loo <=-

 JK> irritation with / squid / with no tentacles.

Such a first world problem! [g]
                                 
I had a real treat yesterday. I have a friend who is an ardent sport
fisherman, who often works in the high arctic where he can barter
for arctic char, and whose father is a commercial fisherman and avid
home canner in P.E.I. He recently gifted me with a bunch of stuff
including a pint of finely julienned and pressure canned small
octopus tentacles. The canning process made them quite tender with
just a hint of that typical chewy rubberiness remaining. I made a
tasty chowder with it.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Black Pasta
 Categories: Pasta, Eggs, Squid
      Yield: 10 Ounces
 
      1 md Egg
      2 tb Squid Ink
    1/4 c  Water
      1    Batch of Basic Egg Pasta
 
  Use only 1 egg.  Omit salt.  Mix about 2 tablespoons squid ink
  with 1/4 cup water.  Combine squid ink mixture with remaining
  ingredients from Basic Egg Pasta and proceed as in Basic Egg
  Pasta.  Omit step of kneading by hand; instead put dough in a
  plastic bag and press to a ball.
  
  From: Helen Peagram
 
MMMMM  
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Basic Egg Pasta
 Categories: Pasta, Eggs
      Yield: 10 Ounces
 
  1 1/2 c  Unbleached Flour
      2 lg Eggs
    1/4 ts Salt
      2 ts Vegetable or Olive oil
        ts Water, if needed
           Additional Flour, if needed
 
  To make dough in food processor:  Combine all-purpose flour, eggs,
  salt and oil in food processor fitted with the metal blade.  Process
  until ingredients are well blended and dough just holds together in
  sticky crumbs that can be easily pressed together, about 10 seconds.
  if dough is dry, sprinkle in enough water, about 1 teaspoon at a
  time, processing about 5 seconds after each addition, until it is
  moist. Press dough together to a ball.  Transfer to a work surface
  and knead a few seconds until it is a fairly smooth ball, flouring
  lightly if dough sticks to surface.
  
  To make dough by hand:  Mound flour on work surface or in a large
  bowl. Make a well in center.  Add eggs, salt and oil to well; blend
  with a fork. Gradually draw flour from inner edge of well into
  center, first with fork, then with your fingers, until all flour is
  incorporated. Add water by teaspoons if flour cannot be incorporated;
  dough will be very stiff and dry but will soften during kneading as
  moisture becomes more evenly distributed.  Clean your hands. Knead
  dough on a clean work surface about 5 minutes or until fairly smooth
  and pliable, flouring only if dough is sticky.
  
  Wrap dough in plastic wrap; or set it on a plate and cover with an
  inverted bowl.  Let stand 30 minutes if it was made in a food
  processor or 1 hour if it was made by hand. (Dough can be kept up to
  4 hours in refrigerator; let stand about 30 minutes to come back to
  room temperature before using.)
  
  Prepare a pasta rack; or generously flour 2 or 3 trays or baking
  sheets. Turn smooth rollers of a pasta machine to widest setting. Cut
  pasta dough in 4 pieces; leave 3 pieces wrapped or covered. Flatten 1
  piece of dough in about a 4 inch square and lightly flour it. Run
  through rollers of machine at widest setting.  Fold from each end so
  ends just meet in center, press seams together and flatten again
  slightly. Run dough through rollers again. Repeat folding and
  rolling, lightly flouring only when necessary to prevent it from
  sticking, until smooth and velvety, about 7 more times. Turn dial of
  pasta machine 1 notch to adjust to next narrower setting. Without
  folding piece of dough, run it through the machine. Continue to feed
  dough through rollers without folding, turning dial 1 notch lower
  each time; dust with flour as necessary and cut dough in half
  crosswise if it gets too long to handle.  Stop when dough is 1/16
  inch thick (generally this is on next to narrowest setting of
  machine).
  
  Hang dough sheet to dry on a pasta rack or on the back of a
  towel-lined chair.  Repeat with remaining pieces of dough.  If
  preparing bow ties, shape them.  For noodles of any width, dry dough
  sheets about 10 minutes or until they are firmer and have a leathery
  texture but not until they are brittle; If brittle they will fall
  apart when cut.
  
  Cut pasta dough as desired.  Let noodles dry on pasta rack or on
  floured tray or baking sheet.  Dry short pasta shapes on trays and
  baking sheets. Dry pasta at least 10 minutes, if using immediately,
  or up to several hours.  If noodles are on tray or baking sheet,
  gently toss occasionally to prevent sticking. (Pasta can be
  refrigerated, covered loosely, on a tray or can be gently put in
  plastic bags. It will keep up to 5 days in refrigerator; it can also
  be frozen).
  
  *Tips for making fresh pasta
  
  Hold the dough straight while running it through the pasta machine,
  especially when it becomes thin.  Catch the dough as soon as it comes
  out and drape it over your hand so it will not stick together. Handle
  the dough carefully when it becomes thin; it tears easily.
  
  Do not feed the dough into the pasta machine too fast; do not pull on
  it, or it may stretch and tear.
  
  To keep homemade pasta longer, you can let it dry on baking sheets
  until it is quite brittle, then gently put it in plastic bags and
  refrigerate. Weight of pasta decreases as it dries.
  
  From: Helen Peagram
 
MMMMM                


YK Jim


... We shall no  longer speak of Tuna Rice

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