maison rustique Posted June 19 Share Posted June 19 Last night I couldn't think of a single thing I felt like eating. Settled on buttered Jasmine rice with tomato and citrus garlic seasoning. Quote Link to comment Share on other sites More sharing options...
small h Posted June 23 Author Share Posted June 23 Who wants to diagnose the issue with my KitchenAid spaghetti cutter, or the issue with me? Something has gone wrong. Spaghetti is not supposed to be squiggly and stuck together. Quote Link to comment Share on other sites More sharing options...
maison rustique Posted June 23 Share Posted June 23 I sort of like that curly look. Maybe you just invented a new pasta! Quote Link to comment Share on other sites More sharing options...
MitchW Posted June 23 Share Posted June 23 9 hours ago, small h said: Something has gone wrong. Spaghetti is not supposed to be squiggly and stuck together. Humidity? Quote Link to comment Share on other sites More sharing options...
small h Posted June 23 Author Share Posted June 23 I don't think so, although it's a good theory. The dough was pretty stiff and dry, and the a/c was on. Maybe I wasn't diligent enough about flouring the dough, but it went through the flattener just fine. The cutter seems to be both snagging the dough and not cutting all the way through it. The only differences between last night and every other time I've made pasta is that I used sourdough discard, and I didn't let the dough rest much after kneading. Quote Link to comment Share on other sites More sharing options...
small h Posted June 23 Author Share Posted June 23 1 hour ago, maison rustique said: I sort of like that curly look. Maybe you just invented a new pasta! I would be fine with the curliness (looks like David Chang's ramen noodles). It's the stuck togetherness I object to. Quote Link to comment Share on other sites More sharing options...
small h Posted June 23 Author Share Posted June 23 2 hours ago, MitchW said: Humidity? Now someone else has also suggested humidity. Maybe I'm wrong about this. Quote Link to comment Share on other sites More sharing options...
voyager Posted June 23 Share Posted June 23 4 hours ago, small h said: The only differences between last night and every other time I've made pasta is that I used sourdough discard, and I didn't let the dough rest much after kneading. Have you answered your own question? Quote Link to comment Share on other sites More sharing options...
small h Posted June 23 Author Share Posted June 23 You think that's it? Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted June 25 Share Posted June 25 Not the best night to stand over a stove, double cheeseburger from the bar around the corner, skilfully migrated to a low carb croissant. 1 Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted June 26 Share Posted June 26 Not the best night of the year to let the oven braise short ribs for hours but they were very good, and damn did those carrots yield. I get one star just for that. 1 2 Quote Link to comment Share on other sites More sharing options...
hollywood Posted June 26 Share Posted June 26 1 Quote Link to comment Share on other sites More sharing options...
StephanieL Posted June 27 Share Posted June 27 Pan-seared salmon, risotto (with homemade fish stock), and sauteed homegrown lambs' quarters and ball squash. Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted June 28 Share Posted June 28 I wish I could cook coppa without Barry Manilow entering my head, but the coppa from Foster Sundry in Bushwick is so delicious. I am sure I pictured it up thread. A little tied half-pound roll, browned in the pan, then roasted for 25 minutes. A few carrot batons went in the pan. Juices finished with butter and wine. Followed by Bleu des Basques and fresh raspberries. One of those better than many restaurants meals. 1 Quote Link to comment Share on other sites More sharing options...
small h Posted June 28 Author Share Posted June 28 Today in unexpected food behavior. I had some pizza dough in the freezer (made with sourdough discard), and I thought I'd make some flatbread out of it. I'd parbaked the stuff before, so I figured things would go according to plan. But no! It pita'd. No problem, squished it down, slapped some fava bean / lemon / mint / feta on there. Served with a side of balcony lettuce and homemade ranch. How green was my dinner. 2 Quote Link to comment Share on other sites More sharing options...
StephanieL Posted June 29 Share Posted June 29 N made fish broth a couple of days ago, but not all of the jars sealed properly so she used the broth in those jars to make fish soup tonight with cod filet, canned clams (plus the clam juice), Yukon gold potatoes, carrots, and red pepper. Sourdough baguette on the side. Quote Link to comment Share on other sites More sharing options...
bloviatrix Posted July 6 Share Posted July 6 Pizza. With vegetarian sausage, peppers and mushrooms. 1 Quote Link to comment Share on other sites More sharing options...
StephanieL Posted July 7 Share Posted July 7 --Grilled lamb chops and summer squash --Leftover chakalaka from a potluck we went to yesterday --N's birthday cake Quote Link to comment Share on other sites More sharing options...
small h Posted July 7 Author Share Posted July 7 Fifth of July cookout. Impossible burger on homemade sourdough discard bun, potato salad, corn, vinegared cukes. 2 Quote Link to comment Share on other sites More sharing options...
Evelyn Posted July 7 Share Posted July 7 Buns look very professional ⭐ Quote Link to comment Share on other sites More sharing options...
small h Posted July 7 Author Share Posted July 7 35 minutes ago, Evelyn said: Buns look very professional ⭐ Thanks! It's the egg wash. Also, the recipe was a winner. 1 Quote Link to comment Share on other sites More sharing options...
StephanieL Posted July 8 Share Posted July 8 Kedgeree, using tinned smoked herring. Quote Link to comment Share on other sites More sharing options...
small h Posted July 9 Author Share Posted July 9 Day lily buds with garlic scapes and sage butter. Lentil soup with sour cream, kale and cilantro. Day lily buds: foraged. Kale, sage, cilantro: balcony-grown. My subsistence living continues apace. 1 Quote Link to comment Share on other sites More sharing options...
maison rustique Posted July 10 Share Posted July 10 I don't know how I lived all these decades and am only finding out about how many flowers are edible that I never knew about. Last year I found out about hostas. Now I find out about day lilies! Quote Link to comment Share on other sites More sharing options...
Evelyn Posted July 10 Share Posted July 10 it's especially weird to me because day lillies (and most others) are highly toxic to cats. Any exposure, be it eating part of flower or a leaf, licking pollen or drinking water lillies have been in can cause their kidneys to fail or kill them in 24-72 hours. 1 Quote Link to comment Share on other sites More sharing options...
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