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Do you get a different flavor from the wonton wrappers? Are they really just "pasta dough"?
Gravy's Cooking Thread
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Guest, it's time once again for the massively important and exciting FoH Asshat Tournament!
Go here and give us your nominations!Who's been the biggest Asshat in the last year? Give us your worst ones!
Falstaff
Ahn'Qiraj Raider
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PSA: Next Restaurant (Grant Achatz of Alinea in Chicago) is releasing PDFs of their rotating menu cook books for free here:https://store.nextrestaurant.com/#/
Only Paris 1906 and Thai menu are available and those menus were 3 years ago so they are moving slow as fuck. The Paris menu is where I had the sous vide chicken that I mentioned before and it was the best chicken I ever had. They actually have a picture of the dish on the website.
Only Paris 1906 and Thai menu are available and those menus were 3 years ago so they are moving slow as fuck. The Paris menu is where I had the sous vide chicken that I mentioned before and it was the best chicken I ever had. They actually have a picture of the dish on the website.
Lanx
<Prior Amod>
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a few nights ago i made spagetti for the first time from scratch. i'm lazy and don't want to knead (i don't even know how) so i got a recipe for the kitchenaid mixer. and to make it, i have an omega 2006 juicer and it comes with attachments to extrude spagetti, and other sizes.
didn't taste great, i don't want to try again, would just rather get el cheapo $2 dry spagetti.
Gravy
Bronze Squire
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I've tried all kinds, but Barilla dry pasta works for us very well. And on sale we get them for $1 each.
Vitality
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I suck dick at making pasta, the GF is a god at it, she neads the crap out of it for like 5 minutes then lets it sit in the fridge for a while. Then runs it through the pasta attachment on the Kitchen Aid. Comes out fantastic.
She does rice/almond/tapioca flour pasta for me most of the time. Because fuck Gluten.
She does rice/almond/tapioca flour pasta for me most of the time. Because fuck Gluten.
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I recently procured some squid ink, and I'm going to make squid ink linguine this weekend. I love the salty flavour of the pasta when it is done this way. Hopefully mine come out as nice as this:
Big Phoenix
Pronouns: zie/zhem/zer
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How much do people pay for that artsy shit?PSA: Next Restaurant (Grant Achatz of Alinea in Chicago) is releasing PDFs of their rotating menu cook books for free here:https://store.nextrestaurant.com/#/
Only Paris 1906 and Thai menu are available and those menus were 3 years ago so they are moving slow as fuck. The Paris menu is where I had the sous vide chicken that I mentioned before and it was the best chicken I ever had. They actually have a picture of the dish on the website.
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Yeah, the dried stuff is so cheap and easy, and you still come out with a good meal. It's fun to make fresh pasta sometimes, though, and it does taste better.
Going to try Gordon Ramsay's pork chops with sweet and sour peppers tonight. Looks tasty to me.
Gordons Pork Chops with Sweet and Sour Peppers | Domesticated Dad
Going to try Gordon Ramsay's pork chops with sweet and sour peppers tonight. Looks tasty to me.
Gordons Pork Chops with Sweet and Sour Peppers | Domesticated Dad
Lanx
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is there a reason that when you use the kitchenaid paste attachment (or the hand crank style) you go from thicker to thinner, then cut. i mean i know that's how it's done, but is it better than just an extruder that pushes and shoves the dough through?
is it the heat? cuz when i put the pasta through the juicer, the pasta came out hot (like maybe 100f)
i mean the rolling method, you gotta pass the pasta through like 5x and you need a lot of counter top space (good eats eps had alton using an ironing board, i think that was for raviolli, but works too). whereas with the extruder it just shoves it through in one pass, and i just had to keep on dusting with flour to make sure it didn't clump up.
is it the heat? cuz when i put the pasta through the juicer, the pasta came out hot (like maybe 100f)
i mean the rolling method, you gotta pass the pasta through like 5x and you need a lot of counter top space (good eats eps had alton using an ironing board, i think that was for raviolli, but works too). whereas with the extruder it just shoves it through in one pass, and i just had to keep on dusting with flour to make sure it didn't clump up.
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Yeah, variance in thickness is pretty important with more delicate pastas. Also, using your kitchen aid for pasta is a pretty good way to burn out the motor. I know for a fact that many people have done this. A hand crank is my preferred method, but I have many little helpers to catch the pasta and keep it as it should be.