Good Lord, all of those are incredible.JusHappy2BeHere said:
Garlic Parmesan Wings
Chicken, Sausage and Shrimp Gumbo
Char-Grilled Swordfish in a Tomato-Basil Beurre Blanc
To steal a quote from Baylor Okie, I'd murder several people to get through them to eat this....cms186 said:
Been looking through my old photos and annoyingly, dont have that many of the food ive made, i did find this one of a awesome Pear Tarte Tatin i made last year, it was delicious and so simple to make too
It's amazing how food and memories go together...BearTooth said:
My dad took over making pancakes in our house when I was growing up. He adapted his own recipe and his grandkids all called them Poppy Cakes. We lost him 10 years ago this week. Even though it's his recipe, Poppy Cakes aren't the same without him.
Sometimes you just need breakfast for dinner!
it is amazingly simple, i made the pastry, but you could buy that and make it even simpler, cook it in a oven-proof pan, have it with some good quality Ice Cream, doesnt get much betterJusHappy2BeHere said:To steal a quote from Baylor Okie, I'd murder several people to get through them to eat this....cms186 said:
Been looking through my old photos and annoyingly, dont have that many of the food ive made, i did find this one of a awesome Pear Tarte Tatin i made last year, it was delicious and so simple to make too
Wow...
i know what you mean, i remember going round my Grandmas house when i was a kid and having Teacakes, which i guess are similar to fruit buns, she used to pop them under the grill and whenever i smell something being cooked that way, it reminds me of her, they say Smell is one of the most powerful senses in regards to triggering memories.JusHappy2BeHere said:It's amazing how food and memories go together...BearTooth said:
My dad took over making pancakes in our house when I was growing up. He adapted his own recipe and his grandkids all called them Poppy Cakes. We lost him 10 years ago this week. Even though it's his recipe, Poppy Cakes aren't the same without him.
Sometimes you just need breakfast for dinner!
My mom taught my wife how to make Cornbread Dressing for Thanksgiving... Mom died in 97, but every Thanksgiving that Dressing brings her back... One taste and I am filled with memories of her...
One year, Natalie made 4 Hotel Pans for the 300+ faculty that had 4 different lunches the Friday before Thanks giving... Of all the food I made for those teachers I had more of them ask for that recipe than any other... It just says home...
We need to have a long talk. Let me know when you will be at a game. If you need a ticket, I'll get you one. You just have to let me pepper you with questions all game. Awesome looking food!JusHappy2BeHere said:
Garlic Parmesan Wings
Chicken, Sausage and Shrimp Gumbo
Char-Grilled Swordfish in a Tomato-Basil Beurre Blanc
Right now we are planning on being at every Home Conference game... in the past we have hung out with Mike at his tailgate the few times we could come on a High School Football Coach's schedule.... I haven't talked to Redfish about this so far, but if he is ok with it I'd love to hang with his crew pregame... This year I'll even have time to make something.... just have to see what will travel well or that I can make there...midgett said:We need to have a long talk. Let me know when you will be at a game. If you need a ticket, I'll get you one. You just have to let me pepper you with questions all game. Awesome looking food!JusHappy2BeHere said:
Garlic Parmesan Wings
Chicken, Sausage and Shrimp Gumbo
Char-Grilled Swordfish in a Tomato-Basil Beurre Blanc
what do you put in your Shrimp Tacos? (please omit chillis, however much of a sacrilege this isdavesburgerbarn said:
Can't go wrong with shrimp tacos
) 
Old fashioned rolling pin first, a 100 year old persimmon beast of a roller. Then I have a pasta roller with a cutting attachment. I have cutting attachments for fettucine, cappellini, and spaghetti. We do a few other shapes by hand. (Orecchiette, cappellacci, etc.) We usually do regular egg pasta, but occasionally do green versions like this, bright red (tomato) and black (squid ink).AceThedic said:
Ridiculous. Good job.
What do you use to make pasta? Attachment or dedicated roller?
I have a manual Pasta machine at home, dont use it as much as i should, only ever made Egg Pasta, what method do you use to colour it?forza orsi said:Old fashioned rolling pin first, a 100 year old persimmon beast of a roller. Then I have a pasta roller with a cutting attachment. I have a cutting attachments for fettucine, cappellini, and spaghetti. We do a few other shapes by hand. (Orecchiette, cappellacci, etc.) We usually do regular egg pasta, but occasionally do green versions like this, bright red (tomato) and black (squid ink).AceThedic said:
Ridiculous. Good job.
What do you use to make pasta? Attachment or dedicated roller?
I use a little manual pasta machine too. The green pasta is from adding spinach. To get a red pasta we add tomatoes. We add squid ink to get a black pasta (very cool with something like a bright orange salmon, plus gives the pasta a little of a salty seafood taste. We just chop the spinach up to very, very fine then blend it into the dough as it is mixed. Also we've been known to crush peppercorns and blend them in to get a spicy taste and a speckled pasta. Each of these ingredients for coloring also adds some flavor and nutrition.cms186 said:I have a manual Pasta machine at home, dont use it as much as i should, only ever made Egg Pasta, what method do you use to colour it?forza orsi said:Old fashioned rolling pin first, a 100 year old persimmon beast of a roller. Then I have a pasta roller with a cutting attachment. I have a cutting attachments for fettucine, cappellini, and spaghetti. We do a few other shapes by hand. (Orecchiette, cappellacci, etc.) We usually do regular egg pasta, but occasionally do green versions like this, bright red (tomato) and black (squid ink).AceThedic said:
Ridiculous. Good job.
What do you use to make pasta? Attachment or dedicated roller?
I have made homemade Ravioli once, was a ***** to do, but they came out lovely, Pasta is certainly one of those things that, if you have time (and means) to make it at home, it makes a real difference.
I have so much respect for you making scratch pasta... I keep saying I'm going to try it but so far I've always chickened outforza orsi said:Old fashioned rolling pin first, a 100 year old persimmon beast of a roller. Then I have a pasta roller with a cutting attachment. I have cutting attachments for fettucine, cappellini, and spaghetti. We do a few other shapes by hand. (Orecchiette, cappellacci, etc.) We usually do regular egg pasta, but occasionally do green versions like this, bright red (tomato) and black (squid ink).AceThedic said:
Ridiculous. Good job.
What do you use to make pasta? Attachment or dedicated roller?
Thanks, but it's not really that hard. The first time was a learning experience, but it's really pretty easy. My wife does the complicated stuff in the kitchen and I'm just making the pasta. We like cooking together that way. Crank up the music, get a bottle of wine out, and spend a little while in the kitchen fixing up something together. Believe me, if it were hard, I wouldn't be doing it.JusHappy2BeHere said:I have so much respect for you making scratch pasta... I keep saying I'm going to try it but so far I've always chickened outforza orsi said:Old fashioned rolling pin first, a 100 year old persimmon beast of a roller. Then I have a pasta roller with a cutting attachment. I have cutting attachments for fettucine, cappellini, and spaghetti. We do a few other shapes by hand. (Orecchiette, cappellacci, etc.) We usually do regular egg pasta, but occasionally do green versions like this, bright red (tomato) and black (squid ink).AceThedic said:
Ridiculous. Good job.
What do you use to make pasta? Attachment or dedicated roller?
cms186 said:
pasta is more time intensive than difficult, you've basically got to mix the dough (which for basic stuff is just Pasta Flour and Eggs), roll it out lots and lots and lots of times to get it to the right thickness and then cut it to whatever shape you want and if you have a Pasta Machine, you have a device which makes the rolls you make thinner and thinner as you want it, its really not very hard at all.
do you have a Pasta Machine?JusHappy2BeHere said:cms186 said:
pasta is more time intensive than difficult, you've basically got to mix the dough (which for basic stuff is just Pasta Flour and Eggs), roll it out lots and lots and lots of times to get it to the right thickness and then cut it to whatever shape you want and if you have a Pasta Machine, you have a device which makes the rolls you make thinner and thinner as you want it, its really not very hard at all.
you guys make it sound doable... Next weekend I may have to give it a try
I have the Kitchen Aid Mixer and will need to by the attachment but I can get that done quickcms186 said:do you have a Pasta Machine?JusHappy2BeHere said:cms186 said:
pasta is more time intensive than difficult, you've basically got to mix the dough (which for basic stuff is just Pasta Flour and Eggs), roll it out lots and lots and lots of times to get it to the right thickness and then cut it to whatever shape you want and if you have a Pasta Machine, you have a device which makes the rolls you make thinner and thinner as you want it, its really not very hard at all.
you guys make it sound doable... Next weekend I may have to give it a try
Ive had a kitchen aid mixer for years and i never even knew that the cover on the front was for attachments!JusHappy2BeHere said:I have the Kitchen Aid Mixer and will need to by the attachment but I can get that done quickcms186 said:do you have a Pasta Machine?JusHappy2BeHere said:cms186 said:
pasta is more time intensive than difficult, you've basically got to mix the dough (which for basic stuff is just Pasta Flour and Eggs), roll it out lots and lots and lots of times to get it to the right thickness and then cut it to whatever shape you want and if you have a Pasta Machine, you have a device which makes the rolls you make thinner and thinner as you want it, its really not very hard at all.
you guys make it sound doable... Next weekend I may have to give it a try
cms186 said:Ive had a kitchen aid mixer for years and i never even knew that the cover on the front was for attachments!JusHappy2BeHere said:I have the Kitchen Aid Mixer and will need to by the attachment but I can get that done quickcms186 said:do you have a Pasta Machine?JusHappy2BeHere said:cms186 said:
pasta is more time intensive than difficult, you've basically got to mix the dough (which for basic stuff is just Pasta Flour and Eggs), roll it out lots and lots and lots of times to get it to the right thickness and then cut it to whatever shape you want and if you have a Pasta Machine, you have a device which makes the rolls you make thinner and thinner as you want it, its really not very hard at all.
you guys make it sound doable... Next weekend I may have to give it a try
For me the main benefit of the pasta machine is the rollers that can roll the pasta very very thin, almost translucent. It makes it really light and really quick to cook. Just don't cook it too long. When it's thin and fresh, angel hair may only need to cook 1 minute, fettucine just 2 minutes or so. With dried pasta you're rehydrating it the first several minutes and with fresh pasta you skip that. When it starts to float it's time to get it out.JusHappy2BeHere said:I have the Kitchen Aid Mixer and will need to by the attachment but I can get that done quickcms186 said:do you have a Pasta Machine?JusHappy2BeHere said:cms186 said:
pasta is more time intensive than difficult, you've basically got to mix the dough (which for basic stuff is just Pasta Flour and Eggs), roll it out lots and lots and lots of times to get it to the right thickness and then cut it to whatever shape you want and if you have a Pasta Machine, you have a device which makes the rolls you make thinner and thinner as you want it, its really not very hard at all.
you guys make it sound doable... Next weekend I may have to give it a try
By the way, for dietary concerns we make it other ways. When we're trying to keep pounds off, we make pasta using chickpea flour instead of semolina (wheat) flour. Gluten free, high fiber, high protein. We also make some dishes with Puglian style orecchiette, and that has no eggs - just flour, water, & a little olive oil.cms186 said:I have a manual Pasta machine at home, dont use it as much as i should, only ever made Egg Pasta, what method do you use to colour it?forza orsi said:Old fashioned rolling pin first, a 100 year old persimmon beast of a roller. Then I have a pasta roller with a cutting attachment. I have a cutting attachments for fettucine, cappellini, and spaghetti. We do a few other shapes by hand. (Orecchiette, cappellacci, etc.) We usually do regular egg pasta, but occasionally do green versions like this, bright red (tomato) and black (squid ink).AceThedic said:
Ridiculous. Good job.
What do you use to make pasta? Attachment or dedicated roller?
I have made homemade Ravioli once, was a ***** to do, but they came out lovely, Pasta is certainly one of those things that, if you have time (and means) to make it at home, it makes a real difference.
