atlas 150 pasta machine question--dough not feeding through straight">atlas 150 pasta machine question--dough not feeding through straight
hello, i just received a new atlas 150. i know how they should work because i've been using a borrowed machine for the last 6 months. i've made tons of successful pasta with it. on my new machine, however, something happens when i reach 6; the dough starts to feed through...
Read moreWhat is the name of this cake">What is the name of this cake
He got it from HEB. Thank you all for your help Reading More May Cause Envy...
Read moreBaking with Booze, for those who enjoy some holiday cheer">Baking with Booze, for those who enjoy some holiday cheer
I gave my niece a copy of the Boozy Baker book and a collection of "airplane" size (one shot) bottles of various liquors for her 21st birthday. She was delighted! :-) Reading More May Cause Envy...
Read moreWanted: Good oven thermometer!">Wanted: Good oven thermometer!
I'm looking for an oven thermometer to use when baking bread. I need to be able to read it clearly through the oven door (drafts are no good for proofing bread), and I DON'T need a probe. The catch is that all the ones that look suitable, analog or digital,...
Read moreUse for Freezer-Burn Shrimp">Use for Freezer-Burn Shrimp
I know this is an ancient thread but make shrimp on sugarcane Reading More May Cause Envy...
Read morefun, interesting, seasonal jams for a bake sale">fun, interesting, seasonal jams for a bake sale
right now I'm seeing apples and pears galore. guess it's time to do a loose version of this jam for pouring on top of pancakes, waffles or french toast. my apples of choice are gala or Reading More May Cause Envy...
Read morebreading food for frying... 2 DUH moments!?!">breading food for frying... 2 DUH moments!?!
I always thought that was why God made soap and water, DUH. I understand, tho. I'll try your method next time and will probably send up a prayer for your post! One of my DUH moments was discovering that marinating chicken (or anything, for that matter) in...
Read moreWhat's for Dinner #247 - the Indian Summer Edition (Through October 6, 2013)">What's for Dinner #247 - the Indian Summer Edition (Through October 6, 2013)
Hey, Fowler. Did you use hooch and liver? Seems to me most patés lacking a certain something are missing one or both. Anyway, mine usually involves a three-to-one ratio of liver (chicken or pork, this time pork) to pork shoulder. This obviously makes something you would call "liver paté," but I...
Read moreQ re Mexican Dish "Beef with chile de arbol sauce"">Q re Mexican Dish "Beef with chile de arbol sauce"
With that description I'm not surprised that it is bright red. You have reconstituted bright red chiles and blending them with a red tomato sauce. There's nothing to make it dark. Some things that would have darkened it, and added complexity: - dry frying (toasting) the chiles before rehydrating. ...
Read moreWhat's for Dinner #248 - Falling Leaves Edition">What's for Dinner #248 - Falling Leaves Edition
As the Indian Summer weather here has begun to fade, increasing numbers of leaves have been falling. But it's still too warm for real fall dishes, so tonight will likely be something lighter. I asked for fish after last night's ribs, prime ribs, and chicken, so let's see...
Read moreAbout Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude