(02-27-2012 05:10 PM)Willie Becton Wrote:  

(02-27-2012 04:47 PM)neillis Wrote:  

(02-27-2012 03:09 PM)Willie Becton Wrote:  

(02-26-2012 05:07 PM)neillis Wrote:  My wife got me a pasta roller, it is fun and messy. A really great Friday night meal idea (Friday night is usually pizza night at the neillis household but we do other stuff too).

My folks got me the pasta attachment for my kitchenaid mixer
It's a game changer for grandmother's ravioli recipe (I'm 4th gen to make it)

It kicks so much ass. I kinda feel guilty b/c I only mad ravs like 3x before I got it--like i didn't pay my dues or something.

the wife got me the suasage grinder/sausage stuffer attachments for xmas. weird this thread came up. because sausages are on the docket for this weekend and I have a bowl of sourdough dough rising at home that I just checked on at lunch.

NICE!

How long has your starter been sitting?

actually i use a no starter version. from a more recent alton brown good eats. just let it sit for 19hrs. punch down. another 2 for second rise.

It's the long rise time that ferments it properly.
cooked in a cast iron dutch oven.

I think I know the episode that you're referencing. That long ferment has to give it some good flavor. I'll try that this Thursday/Friday and see how it comes out. Let me know your opinions on it when you can.

(02-27-2012 03:56 PM)ksigtigerdood Wrote:  Lots of good ideas here. The woman and I have transitioned to only making homemade pasta sauce. We'll have to try the lemon juice idea. She also makes a pretty incredible salsa and a few other dishes and dips.

After seeing the Italian gravy posts, it got me thinking about Andrew Michael's ravioli. That stuff is freakin incredible! Anyone have any hints on what they do to their gravy?

I talked myself into making chicken scampi tonight. Super easy and I could eat it until I explode.

Becton, I've always wanted to do that and never have. Let me know how it goes.

Oh this is like the fifth or sixth time I've done it. Stupid easy.
19 hours first rise, punch down, secondrise 2 hours.
450 in covered dutch oven for 30 min
then another 15 uncovered. perfect every time. and it costs NOTHING.
here's the link from the "Going Dutch" Episode
http://www.foodnetwork.com/recipes/knead...index.html
btw if you're an alton junkie like me (love the science side) I recommend the good eats books. there's three of them and have all the episodes, synopses, recipes (applications) everything.
I have em all and can sit there at night and read and laugh (strange looks from MrsB) AND plan tomorrow nights meal.

If you want something decadent give his mac and cheese recipe a whirl. (I calculated it once on livestrong.com... 750 cal per serving. ouch)

I have the first book he did, and then I have the "feasting on asphalt" book from when he did the Mississippi river trip....haven't bought the others yet.

I got him to sign the book when he came to the pink palace & talked tamales with him (my cooking group was meeting later that day and that was what we were making.)

(02-27-2012 04:48 PM)neillis Wrote:  

(02-27-2012 03:02 PM)JTiger Wrote:  

(02-27-2012 02:57 PM)MemTigerFan Wrote:  I like home cooking when we have time. Getting my wife to accept it more and more. Mainly she hates the additional work/time involved, but plus she doesn't like knowing the process sometimes. I grossed her out making some homemade stock a while back. She knows what goes on many times, just doesn't want to see it, lol.

Made us up some little greek pita pizzas last night. Simply some spinach, feta cheese, garlic, crushed tomatoes, oregano, s&p, then topped with some olives, grated cheese, sliced Romas and some onion strips. Good little pizza

Making chicken stock is pretty bad with the carcas and all fish stock is crazy nasty.

This guy knows what's up:

http://austintexasbutcher.blogspot.com/2...riety.html

that's a good, simple stock recipe.

It's about time to make some more. I've got a carcass in the freezer along with some veggie scraps that are just waiting for the pot.

(02-27-2012 03:51 PM)BandwagonJumper Wrote:  

(02-27-2012 03:43 PM)Willie Becton Wrote:  there's a DEER PROCESSOR on highland?

I never knew that!

Southern Meat Market, behind Whatever (head shop), on Southern.

While they do process deer, I would only use them as a last resort. I had to go there 2 seasons ago, because my usual guy was closed, and I only got back about 60-70% (my estimation) of the meat I should have.

There is a gripe about every deer processor like the one in Moscow kind of mixes your meat in with other peoples and that ain't good. If you brought your deer in right away and another guy let his sit for a while lots of bad things can happen but it beat butchering it yourself.

The amatriciana is on the docket for this evening.
keep your fingers crossed

(02-29-2012 12:47 PM)Willie Becton Wrote:  The amatriciana is on the docket for this evening.
keep your fingers crossed

Good luck, I hope you like it!

whelp i tried the sauce but put it over some homemade turkey meatballs (MEAT-uh-balls, as my granny would say). Pretty good. I think the pancetta was too thin.
btw how do you keep it from being all watery? this is a constant problem I seem to have

oh and you'll be happy to know that the smell from the microwave with my leftovers made me the envy of the entire department today...

(02-29-2012 09:06 PM)Willie Becton Wrote:  whelp i tried the sauce but put it over some homemade turkey meatballs (MEAT-uh-balls, as my granny would say). Pretty good. I think the pancetta was too thin.
btw how do you keep it from being all watery? this is a constant problem I seem to have

the sauce was to watery? If so try tomato paste if it's a tomato sauce

yeah... i thought about that.
but his recipe didnt call for it.

I'm wondering if I shoulda drained the can of diced tomatoes...

(02-29-2012 09:06 PM)Willie Becton Wrote:  whelp i tried the sauce but put it over some homemade turkey meatballs (MEAT-uh-balls, as my granny would say). Pretty good. I think the pancetta was too thin.
btw how do you keep it from being all watery? this is a constant problem I seem to have

Sorry I've been on the road. That's interesting about your amatriciana. I've never had a problem with it being too watery, but you could up the heat to see if some of the water from the diced tomatoes cooks down. I've never drained the tomatoes, just put it together.

How long did you cook everything together and at what heat?

As for the consistency of the sauce, it's not to be a "sauce" in the way we think of it. The tomatoes actually act as a foundation with which the pancetta can work with when mixed together....you get the squishiness of the tomatoes with the salty and stronger bite of the pancetta. As always you are free to interpret however you want, though. I am neither a professional cook nor a culinary scientist, so in the true spirit of amateurism, you are free to sub out the diced tomatoes for paste if you want and fix the ratios.

(03-01-2012 02:58 PM)Willie Becton Wrote:  yeah... i thought about that.
but his recipe didnt call for it.

I'm wondering if I shoulda drained the can of diced tomatoes...

That is a very likely point. Try draining next time and don't add the paste. Or you can let it reduce down a little more.

Here is my first try of Willie Becton's no-knead quick sourdough.

It looks pretty good and it smells awesome!

Looking forward to slicing this up.

That's a big @$$ loaf of bread!

THERE ya GO!

right on neil!

I'm a fan of it! I'll probably get some ham and turkey and try to replicate Scholotzky's original sandwich to the best of my memory. I think it is:

diced olives
white onions
shredded iceberg lettuce
tomato
thin sliced sugar cured ham
thin sliced smoked turkey
mustard

What's on the docket for tonight. It's not the prettiest, nor is it the most traditional, but it is what my wife likes and it's pretty good.