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Old 31st March 2013, 12:24 PM   #1551
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It's the pasta sheet maker from Kitchen-Aid -- they didn't have them around for several years and I found one at Williams Sonoma. There are 3 in the kit. The bad thing is that the nylon gears can fail.

Crusciki is mostly egg yolks and flour, some sugar, a little rum or vodka causes the dough to blister when it's fried owing to the lower evaporation point.
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Old 31st March 2013, 02:00 PM   #1552
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Mr Walton,

as a consolation, a way superior Robot coupe from Miss is Sippi requires deep pockets, and their catalogue also hasn't listed the pasta dick utensil for quite a few years.
(seems like a bunch of those companies have been in rough weather for a spell, fortunately me ayatollah of machined mechanics)

Yesterday evening, I did a 5-courser at a restaurant. 4 out of 5 included a dough sheet variation.
Little baked triangle under the salmon mousse entree, twirled sticks on the side with the soupe.
Deep-fried Mikado decoration on top of the Belgian big butt steak, in a layer of red wine sauce.
Desert in a rectangular dough basket without a bottom.
Imaginative chef cookie.
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Last edited by jacco vermeulen; 31st March 2013 at 02:12 PM.
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Old 31st March 2013, 02:25 PM   #1553
SY is offline SY  United States
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We have the same fryer. For pasta sheets, I used an Atlas hand cranker for decades, but our Kitchen Aid pasta attachment seems to be identical and it's a great convenience. All metal gearing.
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Old 31st March 2013, 04:43 PM   #1554
TheGimp is offline TheGimp  United States
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Default Easter Dinner

I'm cooking for the family as usual.

Ham
Turkey Breast (for me)
Sweet potato casserole
Cabbage
Green beans with Tasso ham
Mashed potatoes
Deviled Eggs
Stuffing
Yeast rolls (mom's recipe)
Butterscotch pie for desert
Sweet Tea (In the south, a must)

I would do the turkey breast in the Romertopf, but it requires a 425F oven and the ham and rolls cook at 350F so I'll do an open pan bake on the turkey breast.

The key to a moist turkey breast is don't over cook it. Use a thermometer and pull the breast at 165F. Cover with Al foil and a couple of towels to hold in the heat, and let it set for 25 minutes before slicing.

I'm also making a batch of Jerkey for the grand-kids.
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Old 31st March 2013, 05:14 PM   #1555
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Quote:
Originally Posted by jacco vermeulen View Post
Yesterday evening, I did a 5-courser at a restaurant.
You meal sounds very good. I hope one day to experiment in a restaurant enviro.
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Old 31st March 2013, 05:16 PM   #1556
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Hey Gimp,
Sounds like a very involved meal. I hope you have help.

I am interested in your jerk recipe. I am used to doing a dry brine so I would like to know what ya got there.
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Old 31st March 2013, 05:20 PM   #1557
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Speaking of wet brine, there is a batch of Carpaccio ready for tonight.
This time it is:
Soy sauce
Lime juice
Dried chilies
Homemade fermented green chili hot sauce
Sesame oil
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Old 31st March 2013, 05:22 PM   #1558
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I am looking for a good juicer that doesn't break the bank. I want the auger style as it's for tomatoes. Manual or electric is fine. The only ones around here are about 400 CAD like the Omega VRT350, and that's a little rich for my taste.
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Old 31st March 2013, 08:13 PM   #1559
nezbleu is offline nezbleu  Canada
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@Cal: When you say "pink salt" what do you mean? Himalayan salt, sea salt, something else?
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Old 31st March 2013, 08:45 PM   #1560
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I believe he is referring to salt with sodium nitrite in it.
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