Spaghetti a la Chitarra
I've not seen that before. Looks like a great tool.
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.Examples are multi-tier garment drying racks, standing or hanging, ideal to dry fresh-made pasta. Gone are the days of pasta on dish towels everywhere.
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.
I've not seen that before. Looks like a great tool.
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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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.
Grandson's birthday, his choice spaghetti and meatballs (no sauce). We get sauce.
And lots of coarse semolina everywhere.
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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(the teddy bear collector is me, dozens from tiny to man size. call me a fag)
I still have my 1953 Gund bear (pretty decrepit though).
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.
......bear collector is me......
You spelt that right? Otherwise we'll have to call you Christopher Robin.
Cal, Scott--how'd dinners respectively turn out?
Solely for the kids, I did end up with a nice bowl of mac n' cheese.
Cal - You invoked your godlike powers.
Otherwise
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.It's "gravy"
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.You can buy the demi-glace from D'Artagnan.
That's like my marmalade (on a slightly different scale), there's about 1.5 Seville oranges and several hours cooking per 500ml jar. Any commercial marmalade tastes insipid in comparison, but I don't know what you would have to charge to make a profit on it.
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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