I have the pasta kit (roller, narrow and wide cutters) for my KA mixer, we used to use them frequently but have been cutting back on pasta lately because of carbs. For lasagna I just take the dough out of the roller, cut it to fit the pan, poach the noodles briefly, and then build a lasagna.
I've use my sheeter to sheet out cookie and cracker dough a few times, it makes sheets that are nearly 12 inches wide, the pasta roller makes 6 inch wide dough, but mine is old enough and has been taken apart once or twice and doesn't do full-width sheets very well any more. I keep thinking one of these days I'm going to use the sheeter to try to make strudel dough, but I didn't go apple picking last fall.
Bakeraunt, am I mis-remembering or did you recently post about getting a set of accessories to go with your Ank mixer?
If you did, what do they do?
We had salami and tomato sandwiches using a tomato from the hydroponic garden.
Both fixed.
It got to 97 on Saturday, but today the predicted high is 58, and the winds are back.
We had sandwiches on the fresh honey wheat bread, plus some eclair shells dipped in warm pastry cream.
I had some milk that was getting a bit old, so I made honey wheat bread, pate a choux (50 eclair shells) an a 1.5X batch of pastry cream.
I used a 6N tip today instead of the 8N tip I used for the last batch. Makes them a little smaller, but they're still reasonably hollow.
My best friend in college (and best man at our wedding) lives in Saugerties, about 45 miles north of Poughkeepsie. Last time we were out that way we had dinner with him in a restaurant that I think was in a building that was originally a Pizza Hut. Pretty good, though, I think the chef has been on Chopped.
Yeah, out in the western part of the state, not sure how many of them are under control, high winds have been a complicating factor.
You must have gotten back in somehow, Kimbob. I was trying to change your email address after reading your note, not sure if the update was working or not.
I don't know if they used radar guns in the minor leagues back in the 60's, but Tommy John had an outrageous fastball back then, with some control issues, and a curveball that brought to mind the Whitey Ford comment to some scientist who claimed baseballs didn't curve: Stand behind a telephone pole and I'll whomp you to death!
Tommy John was pretty unhittable and moved up the ladder to the major leagues fairly quickly.
It sort of depends on how well sealed it is, the refrigerator would probably slow down oils going rancid but flour can pick up odors if stored in the refrigerator.
Basic rule is, if it smells bad, pitch it.
Leftovers tonight.
Yeah, it's easy to lose yourself in Ancestry.com for hours on end. I spent a lot of time on it some years ago trying to track down my father, who left us when I was around 5. I found out he died in Los Angeles in about 1983. Oddly enough, I don't remember him, even in my grandfather's old home movies the ones where he's in the picture the images I see of those events in my mind don't include him. The only memory I have is he called my sister on her birthday one year. She got an address, but letters came back marked undeliverable.
Stove Top Stuffing was OK when it first came out, but it went downhill.
I've been tempted to make a batch of stuffing using the Pepperidge Farms herb cubed stuffing mix, freeze it in 2x2x2 cubes and get one out when I buy a rotisserie chicken and microwave it.
When I was in HS, my mother would take us to Dubuque to see a single-A baseball game, we'd stop at a local grocery store, buy a rotisserie chicken and a loaf of bread from their bakery, and have that for supper at the ballpark. Saw some pretty good players back then, including Tommy John, years before the surgery now named after him.
