Surfguy
Well-Known Member
- Messages
- 3,310
- Reaction score
- 2,749
Has support been contacted?I was going to link it for you, but the website is down. It is from the marcato atlas 150 website. If i remember right it was a mix of 00 and 1 other flour
Has support been contacted?I was going to link it for you, but the website is down. It is from the marcato atlas 150 website. If i remember right it was a mix of 00 and 1 other flour
Homemade freaking chips. Potato? That's awesome! I need to do that sometime.Smoked pork butt with homemade chips. Water and coffee. (Drank too much last night)
GO COWBOYS!
Good recipe and temp...Get wild caught if possible. Some of those fish farms are nasty, they might as well be swimming in Philadelphia sewage. Easiest way to prepare is to brush with olive oil, thinly slice a couple of garlic cloves as well as a couple of lemon slices on top. Cook in convection oven until internal temp is 130 degrees. Remove and garnish with fresh dill.
Nothing is better than fresh caught.Do you buy your salmon frozen? I read it was better to buy it frozen cause they flash freeze it right away. They said it was better than buying it fresh. But, I dunno. I want to make some Salmon recipes but it's not part of my diet currently. It needs to be.
Assuming it hasn't been sitting behind the counter for a span of days, I agree with you.Nothing is better than fresh caught.
Wow. Preach on!I would also add that I never use just basic ricotta cheese in homemade ravioli. I use something like leftover shredded veal shank, Parmesan or feta cheese and herbs for filling. A red pepper cream sauce can compliment a ravioli with this type of filling.
Sly "Time After Time" reference. I got you!Ribs, beans and corn. And sweet tea of course
Well, duh.Assuming it hasn't been sitting behind the counter for a span of days, I agree with you.
Well, that's the argument between flash frozen right after being caught versus transport and counter times. That's the debate. Unless you got a timer on the Salmon, then good luck.Well, duh.
Feasting on San Fran with other Cowboys fans!
Awarding pizza and wings. The pizza place is run by the captain of the U.S. Pizza team and he won the Midwest episode of “Best in Dough”!
Oh man, my childhood! My grandma was the first generation here from Italy, and her house always had pasta drying all over the furniture and a huge pot of sauce simmering.Rusty, have you ever made pasta from scratch? Semolina, bread flour, eggs , olive oil and your in business. once you make it you’ll never go back to the dry boxed stuff.
you can find pasta makers at goodwill and used online super cheap because people don’t want to go through the trouble. If I make lasagna, I roll out sheets and can build and cook the lasagna without having to boil the pasta first…..it’s a show stopper