Did you know pasta has numbers? Well it does. You might think the number refers to the thickness of the pasta, like the gauge of wires, but you'd be wrong. It's purely a number assigned by the manufacturer with no corresponding industry standard. It's as meaningless or as meaningful as a model name. Then why bring it up? Because I wanted to! What's more meaningful to you, the cherished consumer, is whether or not the manufacturer uses a bronze die on their extrusion machines. Lately they've been traded out with silicone dies because they're less expensive and more easily replaced. But they tend to produce a smoother pasta, which is undesirable because sauce slips off the cooked noodle more easily, and that's a bummer. Look for "bronze dies" on the package for guaranteed premium pasta. de Cecco is such a manufacturer. So am I. My Bosch machine pushes pasta dough through bronze dies, and boy, are they ever rough. It's fun as heck, but makes a huge mess. The Atlas is easier, but those aren't extruded. Another method is to use a chitarra (guitar), so called because it's a string instrument. A rolled sheet of dough is pressed through taught wires.
That is so sad looking. It's been marinating for hours. The marinade of soy, honey, ginger and garlic, discolored the salmon.
Added 6 oz water and enough flour, a few Tablespoons to form a lose dough. It's Wednesday, 1:15 p.m. afternoon.
Fed 1 Cup water and 2 Cups flour 10:40 p.m. Wednesday Evening, formed into lose dough ball. 9 hours 25 minutes has elapsed since this bread was started.
After two days in the refrigerator and four hours in a proof box on the counter. Removed Saturday at 12:00 noon. Can't be arsked to calculate the hours. It's been a long time. I could have protected them better while they cold proofed and provided moisture after their hibernation and warmed proofed immediately prior to baking, but I forgot. Plus I was being interrupted and somewhat hassled by outside forces that tended to throw me off my game. So there's that. You can see the rolls didn't slice all that well.
Baked at 500℉ for 45 minutes
The idea of crêpes has never really appealed to me. What's the big deal anyway? Wouldn't you just rather have straight up pancakes? Plus, I always thought they should be rolled like little tamales. I got the idea of trying my hand at it, and once I thought that idea there was no dislodging it. That's how my brain works. I didn't use a recipe. I just tossed together ingredients I thought would be good, making sure to use an egg, milk, flour. By whim, I added a spot of clove and cinnamon, melted butter, vanilla, sugar, salt. For the fruit sauces, I just added a little sugar to the strawberries and let them form their own sauce. For the bananas, I used orange juice with corn starch heated in the microwave, more of the same spices in tiny dashes, and a few drops of Grand Marnier®, which I think means "big sailor" in French. Ha ha ha ha. So, this is the result of my spontaneous mad skilzz. It took me about five seconds to eat all that. OK, ten seconds. OK, FINE! ten minutes.
Coffee in a Mason jar proves I'm très déclassé.
*chunks of cream cheese
*steamed purple broccoli
*shredded honey ham
*Dejon style mustard
*Colorado clover honey
This is but one of the hundred million ways to toss together an interesting, attractive and delicious salad. Must I go down to Racine's and show them how it's done? I'm disappointed they get something so simple so predictably reliably wrong.
Dressing = oil/lemon juice with grated rind, ginger, a tad of mustard, salt and pepper.
I am so well pleased with this culture, collected over a period of a few Winter days out on the balcony. It was very cold. Naturally, the organisms that survived and thrived once cultured were enured to the cold. This means it can be safely frozen without forfeiting any of its characteristics. As a culture unfazed by cold the dough that was made from it continued to rise during the period of cold proofing -- an extended period of two days intended to develop flavor. It has a pleasant, mild, intriguing tang.
*oatmeal 2 Cups
*wheat germ ½ Cup
*pine nuts ⅓ Cup
*pecans ¾ Cup
*butter 1 Tablespoon
*palm sugar ¼
*brown sugar ¼
*salt ½ teaspoon
*water 2 Tablespoons
Bake in oven 350℉ for 45 minutes
*couverture chocolate to 120℉ to 84℉ to 89℉ add piece of seed chocolate.
Some would call it a kind of maltagliati (literally, poorly cut) because they're not so perfect. Hand cut, with a knife, and with my hands, and then painstaking unrolled individually. They have a tendency to stick while unrolling even though you take steps to prevent that. It still happens. Can you imagine unrolling your noodles one at a time? There has to be a better way, like vigorously toss them in a bowl with flour or something.
Broccolli chopped into little itty bitty bits. Sauteed in butter/olive oil with garlic and onion. Tossed with 1 metric ton of basil and an entire wheel of parmigiano reggiano. ← last sentence possible exaggeration beyond customary 12% for dramatic effect.
1/3 teaspoon baking powder
1 Tablespoon corn starch
1 Tablespoon rice flour
2 Tablespoons ap flour
3/4 C milk
1/2 teaspoon Vindaloo curry
S & P
Vegetable oil steady at 350℉ (which means run it up to 375℉ before starting
Large potato microwaved to 95% done cut in broad wedges. Dropped in oil for dehydration frying.
Sourdough bread. Yeast culture cultivated from the grain out of the bins at Whole Foods. And, boy, is it ever good. Check out the crumb on that stuff. Nice and open, just like the pros. Click on it and LOOK I said! I aimed it so you could see. Plus cream cheese. Home-made pickled vegetables. Imported olives (variety). One of those olives had two seeds in it !!!! Which hast to be a first in history.
Here's what I did recipelessly.
Ran cooked potatoes through a ricer using the disc with BIG holes. --> into the same pot the potatoes were cooked in but presently holding:
* diced onion
* crushed garlic
* the riced (that means squished through a thing resembling a giant garlic press) potatoes back into that pot.
* grated cheese
* diced olives
* chopped sage and parsley
* couple of eggs
* heat a skillet and add some olive oil
* drop a large spoonful of potato/cheese/egg/everything else mixture into skillet
*smash into the shape of a hamburger patty.
* saute on both sides
Rice cooked with a tad of sugar and vinegar plus about 1/4 teaspoon of curry.
25 minutes on low, 10 minutes off the heat. Double the amount of water to rice. It didn't absorb all the water. A little longer wouldn't have hurt. Added rice to sauteed vegetables.
Broccoli and purple cabbage sauted for 5 minutes, finished with a splash of wine. Added rice, dried it in the saute pan. Added shredded Parmigiano Reggiano off the heat.
I got this rice out of the bins at Whole foods. They had like six different kinds. It was a tough decision. I opted for brown short grain.
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