Text 31345, 176 rader
Skriven 2015-09-27 09:34:22 av Dave Drum (1:261/38.0)
Kommentar till text 31302 av Ruth Haffly (1:396/45.28)
Ärende: bread
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-=> Ruth Haffly wrote to Dave Drum <=-
DD> My main objection, also. Which is why I grind the seeds if I am baking
DD> the bread. I also don't care for the "taste bombs" when I bite on one
DD> of the seeds. Spread evenly through the loaf - not bad. Concentrated -
DD> not so good. Bv)=
RH> But, the seeds are needed to give the bread its unique taste. guess we
RH> will just have to put up with them. At least with dentures, you can
RH> take them out to take the seeds out of them. (G)
If you grind the seeds and put the powder into the dough you *should* get the
flavour of the caraway spread throughout the loaf.
My "George Washingtons" are made with no gaps between the teeth - so, getting a
blackberry seed, or caraway seed stuck between isn't a problem. Getting
something under the plate - between the plate and the gum - seems like there is
a boulder in your mouth. If it's not too bad I will leave the table to deal
with it (if not dining alone). Otherwise, some may get "grossed out" as I go
mining in the bridgework to remove the offending bit.
DD> tool circus deals. And jumped right into sausage making on my own.
RH> We have a grinder attachment for the KA mixer.
DD> I have had mixed reports on the efficacy of that attachment. I have
DD> been told (by several - no direct experience of my own) that the
DD> newer/non-Hobart machines will not stand up to the grinder or the
DD> pasta extruder. I might use a KA for a sausage stuffer in a pinch.
DD> But, I have the stuffer for my little stand-alone grinder.
RH> We've not had problems with the grinder or pasta maker attachments for
RH> the KA. They haven't been used too much, probably should get them out
RH> and use them more but we aren't eating as much pasta as we used to. I
RH> could freeze some, probably, but have to defrost/inventory the freezer
RH> and see how much room is available for stocking. As for the grinder,
RH> we've just not had projects where it has been needed that often but
RH> it's good to have for times when we do need it. (G)
DD> I have made pasta just a couple times ..... just to see what it was
DD> "all about". Truthfully, and for me, store bought dried pasta is
DD> perfectly fine. Unless I am making gnocci (a rare occurrence) ....
DD> hmmmmmm.
RH> I've not made gnocci but have done other pastas. Used to be, it was
RH> hard to find whole wheat pastas so I made more of it (with an Oster
RH> Kitchen Center machine). Now that whole wheat pasta is easier to find
RH> (and easier on our budget), I don't make it--and we don't eat as much
RH> of it as we did in our younger days. I did impress my MIL once when I
RH> made lasagne, making the noodles from scratch.
Gnocci are very easy to make. Basically dumplings made with semolina flour,
egg, salt and sometimes potatoes, ricotta or spinach. You don't have to roll
them out to a flat sheet or strip-cut them into linguine or spaghetti. I got on
to doing them when I was running the satellite shop and the early version of
TVFN was one of the usual channels on the demonstrator TV. Molto Mario (Mario
Batalli) did a *lot* of shows in which he made his own pasta --- and made it
look easy.
DD> After I get closed on the new house (Oct. 2) I will be shopping for a
DD> stand mixer. Probably a Cuisinart unless I can find a Hobart made KA.
RH> Won't be long now--are you boxing things up in anticipation of moving
RH> in the day you sign the paperwork? We made the actual move over 2 weeks
RH> after signing so Steve could get some work done on the house while it
RH> was empty. His latest project--replacing the sinks in the master
RH> bathroom as one was cracked. Got a matched set from ReStore for $5.
RH> each.
ReStore is going to be one of my main suppliers for the new house. I learned,
though, it's like the Odd Lots store -- if you see something you like, buy it
right then. When you go back there's a good chance it will be living with
someone else.
DD> I generally put my meatballs in red gravy and serve with pasta. I have
DD> made "Swedish" (style) meatballs to go in a creamy sauce with egg
DD> noodles ..... but, it's not a favourite and I only have done upon
DD> request from a guest.
RH> I've only done the Italian style meat balls, but have tried them with
RH> different combinations of meat. Some work better than others.
DD> I once made some cocktail/appetiser meatballs for a meeting that used
DD> grape jelly in the sauce/glaze. They were well accepted but since I
DD> was in early days with my diabetes and hadn't yet learned about
DD> balancing my "sins" I left them alone.
RH> I would have left them alone as well; I don't like grape jelly,
RH> especially the super sweet kind on most store shelves. I made a few
RH> mistakes early on, and the readings the next morning showed them, but
RH> overall got things under control fast. I still try to watch what I eat
RH> and balance the carbs & proteins, tho some days it's easier said than
RH> done.
Jelly is basically sugar, fruit (which has sugar of its own), pectin and a
little water. IIRC I used Schmucker's because that's what was at hand. If I am
going to put sweetness on my toast, panquakes, or waffles I favour preserves,
jams or marmalade.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Gnocchi all'Amatriciana
Categories: Pasta, Pork, Sauces, Potatoes, Chilies
Yield: 6 servings
MMMMM--------------------------GNOCCHI------------------------------
2 lb Russet potatoes
1 c All-Purpose flour
2 Extra large eggs
pn Kosher Salt
MMMMM-----------------------AMATRICIANA-----------------------------
1/4 c Extra virgin olive oil
4 oz Sliced Guanciale or Pancetta
- (or good american bacon;
- in 1/2" strips)
1 md Red onion; halved longway;
- ends trimmed, cut longway
- in 1/4" slices
1/4 c Tomato paste
2 ts Hot, red pepper flakes
3 Jalapenos; sliced
1/2 c Grated Pecorino Romano; plus
- more for garnish
1/3 c Coarse chopped fresh Italian
- parsley
Recipe courtesy Mario Batali
FOR THE GNOCCHI: Place the potatoes in a large pot and
just cover with cold water. Boil the whole potatoes until
they are soft, about 45 minutes. While still warm, peel
the potatoes and pass them through a food mill into a
bowl.
Make a well in the center of the potatoes and sprinkle
with flour. Place the eggs and salt in the center of the
well and, using a fork, stir the egg into the flour and
potatoes. Bring the dough together, kneading gently until
a ball is formed, and continue to knead for another 4
minutes, until the dough is dry to the touch. Cut a tennis
ball sized hunk of dough off the main ball and roll it
into a dowel about 3/4" thick. Cut across the dowel to
form pellets about 1" long. Flick each pellet down the
tines of a fork to form the traditional gnocchi shape.
Repeat with the remaining dough.
FOR THE AMATRICIANA: Meanwhile, combine the oil,
guanciale, and onion in another large pot and cook over
medium-high heat, stirring frequently, until the guanciale
is lightly browned and the onion is softened, about 7
minutes. Stir in the tomato paste, jalapeno and red pepper
flakes and cook, stirring, until fragrant, about 1 minute.
Remove from the heat.
Bring 6 quarts of water to a boil and add 2 tablespoons
salt. Drop the gnocchi into the boiling water and cook
until floating aggressively, 4 to 5 minutes.
Stir the cheese into the sauce, then add a ladelful of the
pasta cooking water to loosen the sauce a bit. Add the
gnocchi and parsley and serve immediately, with additional
grated Pecorino on the side.
MAKES: 6 servings
Recipe from: http://abc.go.com
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MMMMM
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