Gravy's Cooking Thread

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Falstaff

Falstaff

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Soygen_sl said:
I really need to get kitchenaid mixer. I don't really understand how the pasta attachment puts "undue stress" on the motor? How is that shit any more torque-intensive than a giant ball of dough?
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We held off on buying one forever, and actually just ended up with my wife's grandma's old one after she died... and I use it fucking constantly.

Oh you need whipped cream for a dessert? HOME MADE WHIPPED CREAM!!
 
Gravel

Gravel

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Weird that this is coming up, because with all my bread/pasta making recently, I thought about getting one. I just don't know that I'd ever use it enough to justify the $300 price tag.
 
Vitality

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I bought the chica some of these $150 attachments, she's hasn't used them more than twice in the last 8-9 months. Might as well have tossed my wallet into the kitchen aid too.
 
Gravy

Gravy

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Bought a reman Kitchen Aide about 8 years ago, and I think we've used it twice. It doesn't seem to have enough power to use the grinder attachment, but we are going to give that another shot this weekend.

I was going to make Swedish Meatballs tonight, but no nutmeg. So now we are having Hungarian Meatballs? I had good paprika on hand.
 
Abefroman

Abefroman

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Soygen_sl said:
I really need to get kitchenaid mixer. I don't really understand how the pasta attachment puts "undue stress" on the motor? How is that shit any more torque-intensive than a giant ball of dough?
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As someone who uses his kitchenaid with the meat grinder, sausage stuffer, ice cream maker, raviolli, pasta maker attachments. I have never heard of such a thing and have had zero problems.
 
lurkingdirk

lurkingdirk

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Pushing dough around with a hook or paddle in a loose bowl where it can move about easily does not put as much stress on the motor as pushing pasta dough through a set of rollers at a constant pace. I think the real problem is idiots who try to go too thin too quickly. If you use it carefully, I'm willing to bet it would be fine.

I made pasta tonight - practice run for this weekend maybe? in any case, fresh pasta, halved cherry tomatoes, handfuls of basil, and a good Romano cheese over it, paired with pork chops covered with the sweet and sour peppers from the recipe I posted above was delicious. Finished with tart cherry ice cream made with the last of our cherries from last year. It was a good meal.
 
Ao-

Ao-

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Eyashusa_sl said:
It was an 8 course meal (found here:Next: Paris 1906 - A Life Worth Eating) plus we had another lamb course that isn't shown on that website. We paid $78 + $48 for wine pairings (different wine for each course, full pours and they left the bottle on the table between courses) and that included all taxes and tips.
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That's really fucking cheap. Holy shit that is really cheap. Local place is $110/couple + $35 for a joint wine flight (https://www.facebook.com/Travailkitchen) but I'm not sure how they'd compare to Next.
 
Falstaff

Falstaff

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Next (and now Alinea) are both places where you have to buy tickets, and the tickets range in price depending on the day and time. I'm pretty sure we were the first seating on a Friday (5:30) but if we got tickets between 7 and 9 they would have been close to $100. Different menus at Next have cost more, like the El Bulli menu was something like 26 courses, one seating per night, and it was $210 a person before wine pairings or something retarded like that.

Paris 1906 was the first menu and definitely the cheapest and they have increased their prices big time since then. People are giving them a lot of shit because they kept on saying how this was the alternative to Alinea that the everyman could afford and now it's almost as expensive as Alinea.

That price in the post you quoted was per person which I didn't clarify, so more expensive than what you linked but still a great value.
 
Gravy

Gravy

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I don't think I've ever dropped over $100 per person before, maybe one time after drinks were added. And that one time was very good, but probably still not at the level of food those places put out.

The meatballs are smelling good...
 
Ao-

Ao-

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Eyashusa_sl said:
Next (and now Alinea) are both places where you have to buy tickets, and the tickets range in price depending on the day and time. I'm pretty sure we were the first seating on a Friday (5:30) but if we got tickets between 7 and 9 they would have been close to $100. Different menus at Next have cost more, like the El Bulli menu was something like 26 courses, one seating per night, and it was $210 a person before wine pairings or something retarded like that.

Paris 1906 was the first menu and definitely the cheapest and they have increased their prices big time since then. People are giving them a lot of shit because they kept on saying how this was the alternative to Alinea that the everyman could afford and now it's almost as expensive as Alinea.

That price in the post you quoted was per person which I didn't clarify, so more expensive than what you linked but still a great value.
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Yeah, I got that point, I just meant the "local" foodie "set-course" place is cheap by comparison.
 
Vitality

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My Dark Chocolate Chili con Carne was a pretty big hit at the work event yesterday, did up some nice sweet cornbread muffins to go with it.

I swapped out the Jalapenos for Poblanos to cut back on the heat for generalization purposes.
 
Deathwing

Deathwing

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I've basically stopped buying sriracha sauce because of the continued fermentation jizz it leaves in my fridge and on the bottle. The garlic chili sauce is pretty much the same stuff minus the sugar, so it goes better with more dishes.
 
Lanx

Lanx

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tabasco is fermented for 3 years then mixed with vinegar for 1 month.

but they're gonna try to imitate sriracha? lol not a chance, they're gonna fail cuz the rooster is the most popular asian hot sauce.

i mean i have a lot of hot sauces, i only use sriracha in pho, i try it in my other foods, it just doesn't work.
 
Falstaff

Falstaff

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Deathwing_sl said:
I've basically stopped buying sriracha sauce because of the continued fermentation jizz it leaves in my fridge and on the bottle. The garlic chili sauce is pretty much the same stuff minus the sugar, so it goes better with more dishes.
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I don't put it in my fridge and I don't have that problem.
 
Deathwing

Deathwing

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Eyashusa_sl said:
I don't put it in my fridge and I don't have that problem.
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Really? I would think warmer temperature would increase the fermentation. You don't get a translucent, slightly amber seepage from under the cap?

If you go through it fast enough, I guess it wouldn't have time to occur. But I've found sriracha is too assertive for my tastes now. It's good, but it often overpowers whatever you put it on.
 
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