Plastic extruders are not easy to design and make.
And the output of a lab model can be about 25 kilos per hour, so it is not worth the investment unless you have a user for that kind of quantity.
Macaroni, I have no idea how much a commercial unit can make, as it would need an in line dryer as well, but I can safely say it will be too much for a home user, unless you have this kind of thing:
It usually has a bottom plate, you can change the insert to get different shapes, this is a larger model of a kitchen implement which is quite common in India.
Image is off a commercial site, no links to me.
You select the shape, load dough in the thing, and press it out, usually direct into oil, it is fried straight away.
Macaroni, you need to dry it and then store it till cooked, I wonder if this will work.
And the output of a lab model can be about 25 kilos per hour, so it is not worth the investment unless you have a user for that kind of quantity.
Macaroni, I have no idea how much a commercial unit can make, as it would need an in line dryer as well, but I can safely say it will be too much for a home user, unless you have this kind of thing:
It usually has a bottom plate, you can change the insert to get different shapes, this is a larger model of a kitchen implement which is quite common in India.
Image is off a commercial site, no links to me.
You select the shape, load dough in the thing, and press it out, usually direct into oil, it is fried straight away.
Macaroni, you need to dry it and then store it till cooked, I wonder if this will work.
Yes I have one that works nicely. Had it long enough I forgot when or where I got it.
Fresh is nice and easy to use. Type of flour and how you mix it is a bit important.
My school of cooking is fresh simple ingredients. Always amused by a few cooks I know who have hundreds of containers of spices and other ingredients, some that I suspect are old enough to vote!
Recently threw away a bottle of McCormick "Rubbed Dalmatian Sage" from our first apartment in Brooklyn NYC. That was in the 1970's.
The extruder I have is an all in one. Ingredients go in the hopper and out comes whatever shape you choose. I don't like the texture. It might work better if I prepared the dough and attempted to feed the machine that way. Not sure that can be done though. Either way, since elbow macaroni is a fun kind of pasta, I just use dried and when called for, make noodles for the classier dishes.
My go to cookbook is by Delia smith, who sold enough books to buy her own football team. This recommends replacing all herbs and spices once a year. I keep nutmeg longer than that but we get through spices so quickly they rarely get old.
It's at my house. I don't live in my house, so if I remember to snap a pic sometime fine, otherwise, trust my written word.
I'll stop it there as I don't want to narrow down the reasons I don't want to be be classified as such. 🙂
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Had no idea Barilla made an extruder that makes the pasta come out dried already. You must show us a picture Tony.
While we're on the subject, why on earth would you link a ho-hum dry pasta company that demonstrates exactly the reason you make your own?
Tony, your daughter is a top notch chef. Does she know what you are posting behind her back?
I think the tables are turned. She should be putting you over her knee and smacking you something silly.
So, the reason I came here today is not to tell you you how much I share the love with the Catalan oriented people, it's to tell you that the new door for my smoker came in. The old one didn't like the abuse so it became highly discombobulated. Way beyond what these old bones want to rejuvenate. New one arrived so after picking it up, I stopped in to the meat store and checked out what might look interesting. Well didn't I just find 8 nice turkey drumsticks. $6.49/kg and half of them are over $7. You can do the math. They're big.
The brine will likely take a good 10 days before resting and smoking so I am thinking a couple weeks from now I might have something to share.
Mouth is watering already.
The brine will likely take a good 10 days before resting and smoking so I am thinking a couple weeks from now I might have something to share.
Mouth is watering already.
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^^
(1) I bought the pasta maker attachment for our KitchenAid mixer eons ago. We have one large one, daughter has the smaller one and the Super Duper Industrial Version.
Anyhow, she used it exactly just once... took it to cooking school class. She said it come out excellent but was not worth the time and effort.
Barrilla makes good pasta. My favorite way to make pasta is tossed with olive oil, reggiano parmesan and sun dried tomatoes... maybe toss some green peas and bacon/ham. That's it... add bread and wine and I'm in pasta heaven.
(2) Our Little Chief has no door, just a lid. Your timing on this is very apropos... my brother in law just sent me some picture of thick pork chops he smoked in his BBQ with apple wood... hmm... It really becomes a race between using the sous vide or the smoker. Which one is best? The sous vide is excellent for the texture but it lacks the smoke...
For Thanksgiving I've been thinking of making a large capon... or a small butterflied turkey. The capon will fit nicely in the smoker, the butterflied turkey, rubbed with salts and spice makes a fantastic job in the oven/broiler. Or you can cut them up and put them in the sous vide for four hours at 170F...
Yeah, I'm just getting over the flu... so my mouth is not watering, but my nose is going through Kleenex in a way sure to make Weyerhouser happy.
(1) I bought the pasta maker attachment for our KitchenAid mixer eons ago. We have one large one, daughter has the smaller one and the Super Duper Industrial Version.
Anyhow, she used it exactly just once... took it to cooking school class. She said it come out excellent but was not worth the time and effort.
Barrilla makes good pasta. My favorite way to make pasta is tossed with olive oil, reggiano parmesan and sun dried tomatoes... maybe toss some green peas and bacon/ham. That's it... add bread and wine and I'm in pasta heaven.
(2) Our Little Chief has no door, just a lid. Your timing on this is very apropos... my brother in law just sent me some picture of thick pork chops he smoked in his BBQ with apple wood... hmm... It really becomes a race between using the sous vide or the smoker. Which one is best? The sous vide is excellent for the texture but it lacks the smoke...
For Thanksgiving I've been thinking of making a large capon... or a small butterflied turkey. The capon will fit nicely in the smoker, the butterflied turkey, rubbed with salts and spice makes a fantastic job in the oven/broiler. Or you can cut them up and put them in the sous vide for four hours at 170F...
Yeah, I'm just getting over the flu... so my mouth is not watering, but my nose is going through Kleenex in a way sure to make Weyerhouser happy.
I wonder how amused he was when I wrote about Chef Boyardemoto's 47 Variety Neapolitan spaghetti recipe.
https://www.justonecookbook.com/ketchup-spaghetti-recipe/
Try it with Spam.. that's the Okinawan version.
No cheese... they don't put cheese on it... (ignore that part of the recipe, it's just for show) which makes it almost impassable for me, except that it works fantastic with pork tonkatsu.
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Spam.
I was in Maui at the house of an investing partner. She asked my wife and I would we like some moose meat.
I damn near jumped out of my seat asking where in the heck, and how could she possibly offer this as an afternoon snack.
I think you know where this is going.
I was as surprised as anyone can be.
I was in Maui at the house of an investing partner. She asked my wife and I would we like some moose meat.
I damn near jumped out of my seat asking where in the heck, and how could she possibly offer this as an afternoon snack.
I think you know where this is going.
I was as surprised as anyone can be.
I use the sheet pasta attachment of the Kitchen-Aid for making crusciki -- this is a Polish "fried ribbon" -- the dough made with flour, egg and vodka.
We got lucky with the first Kitchen-Aid pasta attachment. My son washed it in water. Fortunately it was purchased at Williams Sonoma and they took it back.
The Kitchen-Aid grain mill is a nice attachment but seldom used. To clean it I use my industrial compressor!
Cal, and Tony, try getting someone with a tandoor to cook the prepared meat for you.
'Sounth' prepared yesterday, site not loading for pics off my cell.
Melted jaggery, added tamarind paste (ready made, worked well), coarse ground roasted cumin, red chilli poder, and a little kaala namak, let it cook for a few minutes, then let it cool.
Target is honey consistency when at room temperature.
Came out well, made dahi poori with it.
That is beaten curds, with sounth / other chutney added, poured into paani puri, garnished with cilantro.
Those are net images, not my work...
'Sounth' prepared yesterday, site not loading for pics off my cell.
Melted jaggery, added tamarind paste (ready made, worked well), coarse ground roasted cumin, red chilli poder, and a little kaala namak, let it cook for a few minutes, then let it cool.
Target is honey consistency when at room temperature.
Came out well, made dahi poori with it.
That is beaten curds, with sounth / other chutney added, poured into paani puri, garnished with cilantro.
Those are net images, not my work...
Attachments
Any good tips for smoking a turkey? Rub recipes? I've been looking at different recipes and some just say to put the rub on the outside of the skin but that seems like it wouldn't get the flavor into the meat much. Some have butter smeared under the skin and some have rub mixed with butter under the skin. Both of the butter options seem like they'd block the smoke flavor from getting in but would have benefits of keeping moist and getting rub flavor in.Canadian Thanksgiving this weekend so lot's of good things happening.
Turkey? You bet, smoked turkey, back bacon, fried Brussels sprouts, smashed potatoes and gravy, pumpkin pie and whatever else we come up with.
Definitely brine your turkey first, no two ways about it. A dry rub often yields a dryer turkey with flavour concentrated near the outside.
Depending on your taste, you have to adjust the brine ingredients and time to suit. My recommendation is google 'brining whole turkey for smoking' and going with the 'lightest' recipe first time around. It will be a good starting point for next time.
Brine time is usually 24 - 48 hours depending on bird size.
I have some large turkey drums in the brine now. (Salt, sugar and Prague powder #1). They have been in it for four days now and will be there for a total of seven before drying for 12 hours, then smoking for about 12 hours at a medium low heat.
I am making a kind of salty dried ham style meat so what I am doing does not apply to your average smoked turkey. Mine will be thinly sliced donair style and served as snack food rather than entree meat.
Depending on your taste, you have to adjust the brine ingredients and time to suit. My recommendation is google 'brining whole turkey for smoking' and going with the 'lightest' recipe first time around. It will be a good starting point for next time.
Brine time is usually 24 - 48 hours depending on bird size.
I have some large turkey drums in the brine now. (Salt, sugar and Prague powder #1). They have been in it for four days now and will be there for a total of seven before drying for 12 hours, then smoking for about 12 hours at a medium low heat.
I am making a kind of salty dried ham style meat so what I am doing does not apply to your average smoked turkey. Mine will be thinly sliced donair style and served as snack food rather than entree meat.
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