Discussion in 'Wackbag's Mean Cusine' started by ChimneyFish, Apr 29, 2008.
Not much the last 3 weeks. Came home from 2 weeks vacation with a long cruise and was 7 lbs heavier. Been going to the gym and eating better. Down 11 lbs.
Right now I'm eating a grilled chicken breast and fresh asparagus. Gross!
A BBQ pork breakfast bowl and local sausage sweet potato hash.
Dang, it didn't work. Only Frank's food has the magic.
I had 4 cheese dogs and two ears of corn that I slathered with mayonnaise, Mexican cheese and chili powder.
I can feel my arteries clogging
Recently found out about this absolutely delightful, gassy treat.
Mayo on corn? I'm all ears...
Seriously, that doesn't sound good but mayo tends to surprise.
It's fucking fantastic the Mexicans call it elotes the cheese looks like ground up Parmesan but it's real mild, and the ground chilies powder should make your lips tingle
And that's why Mexican women look like mustachioed beach balls.
Funny you say that because the girl that taught me how to do it looked exactly like that
Yellow Curry with Chicken, Potatoes, Red Peppers, in Coconut Milk on a Bed of Coconut Rice.
God damn you, now I'm going to have to make that
Ha! So, Frau Fezman made homemade pasta again and knocked it out of the park..
6 duck eggs
1 chicken egg it was just sitting there and had a crack in it didn't want to throw it out
2 cups of semolina flour
2 cups bread flour
Squirt of olive oil
Squirt of water (maybe)
So, dump all the semolina flower in the mixing bowl and about 2/3 of the bread flower a couple of shakes of the seasoned salt
Use the regular beater to mix up the flour, I gave it a few minutes, it's a mixer I'm in no rush.
Put all the eggs in a bowl (held out the chicken egg)
Put the dough hook on the mixer
Turn on the mixer and slowly pour in the eggs till it starts to kind of clump up
Give it a squirt of olive oil
Let the mixer do the work, And beat the mix into a lump, I scraped the dough into a ball a few times here and there, if it still seems granular then give it the chicken egg and a squirt of water. Don't rush, The flour needs to hydrate Once you get a homogeneous blob let it sit, I spray mine with oil, you can use a moist tea towel Or wrap it tight in plastic, after about half an hour pinch the dough ball, you want it to stay pinched Like Turkish taffy or your ball bag.
Whip out your pasta attachment and roll it out, I find a ball about the size of a duck egg is a good size, smoosh it flat before trying to feed it into the roller and use the largest setting I roll mine down to 4-5 I find if I go to thin it breaks up too much in the water I roll a few sheets flat first and stack them on a baking pan (dust in between with flour)
If you are having trouble rolling it out take a break for another half hour or so, to see if the evil gluten absorbs more water, if it still is giving you trouble add some more oil (water makes a mess)
I've found that waiting works best.
Boil some salty water and toss it in as it comes out of the cutter, cook till firm I serve right into the serving bowl using a pasta hook
I have also thrown it right into a buttered pan...
It's delicious, no wonder I'm getting so fucking fat
Grilled swordfish steak with southwest rice & veggies.
The Fat Horse approves of 97% of your photo.
No folding money. No top shelf alcohols. Cost you 3%.
I made a ground turkey red sauce tonight, turned out ok, I'm starting to get more into turkey lately
Heading to a whole pig roast today, I'm sure a diet of porkfat and beer is going to do wonders for my gout
Got a pork roast in the crock pot for pulled pork later tonight.
Shrimp Scampi with grilled asparagus tonight. Loves me some scrimps!!!!
The pig was good, I think I might explore a whole pig again, a small one 50lbs. The guys butterfly split there pig, I'm not a huge fan of that method but it turned out very good, they build a cooker out of cinderblock and built a rebar rack for it, this one got hot and had a little charred by a flare up but it didn't effect the flavor, I like to stuff my pigs and sew them up