Text 37385, 134 rader
Skriven 2010-05-04 20:31:59 av Ruth Haffly (1:396/45.28)
  Kommentar till text 37322 av Janis Kracht (1:261/38)
Ärende: Growing potatoes                                         [1]
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Hi Janis,

>> atlas.  I have a cavatelli maker as well, that's really neat and fun
>> to use.  Again, first the KA to make the dough, then the cavatelli
>> maker to shape the dough.  5 minutes in the water and it's done.

 JK> > And how many years of doing it?

 JK> Heh.. let's see.. Ron first bought me a kitchenaid in about 1975, but
 JK> I'd already been using my trusty Sunbeam mixmaster to make macaroni
 JK> dough for my atlas dough press.  The kitchenaid was like heaven
 JK> compared to the Sunbeam.. the sunbeam really struggled, and took a
 JK> _lot_ longer (as you've probably seen compared to the other mixer you

I had a couple of Oster Kitchen Centers before getting the KA.  The
mixer on the first one could sort of handle kneading bread dough, for a
bit.  Then I upped the amount I made at a time & couldn't use the mixer.
No problem there; other things were mostly mixed by hand as well.
Second OKC never seemed to have enough power for the mixer, especially
in the dough setting.  Both worked really good as blenders tho.(G)

 JK> had).  I burned out a gear in that first Kitchenaid, but it's still
 JK> sitting on top of one of my cabinets.. I have this urge to get the
 JK> gear fixed in it that broke :) :)  Don't know if I ever will though
 JK> (g).

How long has it been up there?  Do you seriously think you will ever get
it fixed or is it just wishful thinking now?


>> http://www.amazon.com/VillaWare-V5500-10-Square-Ravioli-Maker/dp/B0000
>> SPDW

 JK> > Got it written down, hard copy.

 JK> Great :)  When you stop by maybe we can make some :)  At the very
 JK> least, you can take a look at it up close.

Yes, I can at least take a look. Don't know yet if we'll visit as a day
trip from my parents or on our way out to western NY.


>> You fill the indented dough with filling, add another layer of dough
>> then run a rolling pin across the top to seal the dough.  That one
>> makes GREAT sized raviolis :)

 JK> > Roughly how big in diameter?

 JK> Hmm.. The form is 12.5 x 5.5 x 1.2 inches .. and has indents for 10
 JK> ravioli.. so it makes a good sized ravioli, not one of the tiny soup
 JK> type like the KA attachment.  Including the dough on the sides, I
 JK> wouldn't doubt it's closer to a three inch ravioli.. but I'll play
 JK> with it today and let you know :)

IOW, it wouldn't take too many to fill you up. (G)

>> That's a nice size :)

 JK> > I think I could only eat 2-3 with everything else.

 JK> I know what you mean.. and if the dough is thick as you'd expect with
 JK> hand-rolled dough, those three could be really heavy in the gut :) :)
 JK> That's one of the good things about the Atlass roller.. you can
 JK> specify how thin or thick you want the dough to be.  I usually use a
 JK> very thin dough for ravioli.

Thin dough sounds good.  Thick would sit like a lump in the stomach.
The pasta sheet roller on the KA can roll it pretty thin; Steve started
with small lumps and got really long sheets when we tried it.  They
should have been cut at an intermediate stage, then re rolled.


 JK> > Groaning full, actually.

 JK> Lol, I can imagine :)  A full plate can do that to you :)

Yes, so I've learned to only take a couple for starters, figuring I
could always go back for more if I wanted to.


>> That is good.  We're pretty happy with the chinese restaurant that
>> opened earlier this year in Windsor.. so far, the food is great.. and
>> since it's right across the street from the house, we often some of
>> the food on their lunch menu on days when I just don't feel like
>> fussing :)

 JK> > And probably tempting you with smells all the time. (G)

 JK> haha yes just a little (bg)  It's the first time I've had pineapple
 JK> chicken but really all it seems to be is the chicken from General
 JK> Tso's chicken with a sweetened sauce and pineapple chunks .. yummy
 JK> though (g).

Sounds more like sweet & sour chicken.


>> Yes, german potato salad is one of my favorites :)  I have a recipe
>> somewhere that makes the dressing in the microwave.. it's really

 JK> > Sounds interesting, never thought of doing it in the microwave since
 JK> I > saute the onion in the bacon fat.

 JK> Here's the recipe.. it's neat when I'm in a hurry though it's not that
 JK> much faster (g).  Ron does like the taste better though when I cook
 JK> the potatoes in the microwave:

I think I might cook the potatoes in the micorwave but do the rest on
the stove top.  Usually, after I'm done cooking it all, I'll nuke it for
a minute or so to equalise the temperatures.  The potatoes have usually
cooled enough while I've worked on the dressing to make it a good idea
to do so.


>>> Well, the doc sent me to physical therapy for the next 3 weeks or
>>> something.. 2ce a week.. boy does it hurt stretching those muscles

>> > Let's hope the end result is worth the pain & torture of the
>> present. > Any visible results yet?

>> Well, it's easier now to get tired real fast! LOL  Seriously, nothing


>> CONTINUED IN NEXT MESSAGE <<

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... OH NO!  Not ANOTHER learning experience!

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)