Nowadays there's all sorts of cool stuff, which can be used in the kitchen, for a few bucks.
Examples are multi-tier garment drying racks, standing or hanging, ideal to dry fresh-made pasta. Asian manufacture goes for a couple of dollars.
Gone are the days of pasta on dish towels everywhere.
(I know of a couple of Italian restaurants that had stackable drying baskets custom-made for them, look like large diameter steambaskets with a cheesecloth bottom)
Examples are multi-tier garment drying racks, standing or hanging, ideal to dry fresh-made pasta. Asian manufacture goes for a couple of dollars.
Gone are the days of pasta on dish towels everywhere.
(I know of a couple of Italian restaurants that had stackable drying baskets custom-made for them, look like large diameter steambaskets with a cheesecloth bottom)
Funny, I actually have the 'indoor' drying rack of which you speak. Never thought of using it for pasta but maybe keep that in the back 'o' me mind.
We have a wire rack shelving unit that does a good job on the pasta and when I need more room I use wooden spoon as outriggers.
Tonight some large prawns - not sure how yet, but at 50 gr. apiece I better do something good.
Jellyfish, bamboo shoot and cucumber salad in a sesame, fish sauce and lime dressing.
...and whatever else comes to mind while I'm out walking the dog. Sure beats what else I was doing with the dog today. A slow Friday in the northern California part of Canada.
Bon apetitties.
Jellyfish, bamboo shoot and cucumber salad in a sesame, fish sauce and lime dressing.
...and whatever else comes to mind while I'm out walking the dog. Sure beats what else I was doing with the dog today. A slow Friday in the northern California part of Canada.
Bon apetitties.
Oh, those spaghetti. Super fun to eat. Make a gigantic mess with tomato sauce, which is to say... super fun to eat.
Clever idea Jacco. Whenever we make homemade noodles it's been towels/old tablecloths. And lots of coarse semolina everywhere.
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Grandson's birthday, his choice spaghetti and meatballs (no sauce). We get sauce.
Previously, I used two of these racks. Hauling back and forth, plus a floor covered in flour to clean.
(the teddy bear collector is me, dozens from tiny to man size. call me a fag)
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I'm not apologizing for my stuffed animals, childhood or not.
Cal, Scott--how'd dinners respectively turn out?
Helped my girlfriend make croissant french toast and fixin's for pretty brunch this AM. Hauled out some cheap Ikea table stands and a sheet of OSB and had 12-13? of us around the "table". Pretty lovely way to spend the first half of the day.
Cal, Scott--how'd dinners respectively turn out?
Helped my girlfriend make croissant french toast and fixin's for pretty brunch this AM. Hauled out some cheap Ikea table stands and a sheet of OSB and had 12-13? of us around the "table". Pretty lovely way to spend the first half of the day.
You spelt that right? Otherwise we'll have to call you Christopher Robin.
Solely for the kids, I did end up with a nice bowl of mac n' cheese.
Cal - You invoked your godlike powers.
I bought the bears for my son, getting one lead to a gathering.
He never cared much for them, but it's indeed part a Pooh thing.
This always reminds me of the time I spent hours making a demi-glace from scratch for a friend's potluck and she brought out a bowl with about 2X what I had brought saying there wasn't enough gravy so I threw in a package of Lipton's onion soup and some water.
I wasn't that happy with it, tasted too close to Bovril. You couldn't possibly make a viable commercial product from what I use in my preparation. 5 lbs of veal breast goes into 2 cups.
I absolutely love bitter orange marmalade, I could live with nothing else for my toast and butter.
EDIT - as an experiment this weekend I took a qt of boxed chicken stock and reduced it by 4, when chilled still liquid. When I make chicken stock it's seriously solid when cold even before reduction.
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