Text 37415, 171 rader
Skriven 2010-05-05 14:08:16 av Janis Kracht (1:261/38)
  Kommentar till text 37385 av Ruth Haffly (1:396/45.28)
Ärende: Growing potatoes                                         [1]
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Hi Ruth,

>>> 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.

>> > And how many years of doing it?

>> Heh.. let's see.. Ron first bought me a kitchenaid in about 1975, but
>> I'd already been using my trusty Sunbeam mixmaster to make macaroni
>> dough for my atlas dough press.  The kitchenaid was like heaven
>> compared to the Sunbeam.. the sunbeam really struggled, and took a
>> _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.

hehe.. I DO seem to remember breaking the dough hook that went with the Sunbeam
when I upped my breadmaking amounts as well (vbg).  Matter of fact that was
probably why Ron bought me the KA in the first place... I couldn't knead dough
by hand any longer (the MS was very bad back then, much worse than it was even
10 years later).  I made all our bread because none of us could stand
store-bought bread - and I like you, went for added nutrients in the dough like
the Cornell flour mix where wheat germ, soy flour and nonfat dry milk are added
to the bottom of each cup of flour:

 8 teaspoons wheat germ
 1/3 c Soy flour
 1/3 c Nonfat dry milk

Makes such great bread.. I only make this for Ron and I though since the kids
can't have soy or dairy.  It's obviously high protein, low calorie bread.. and
mixed with Bread flour, it doesn't bother my guts.

This is the whole list of ingredients:

    1 1/3 cups water
    1 1/3 tb Vegetable oil
    4 ts Honey
    1 ts Salt
    8 ts Wheat germ
    1/3 c Soy flour
    1 1/3 c Whole wheat flour
    1 2/3 c Bread flour
    1/3 c Nonfat dry milk
    2 ts Yeast

> 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)

I always had a problem with the idea of multiple tools in one base.. I was
always afraid say the blender would die, or the mixer would go, and then I'd
have no room for the new separate one (g).  Counter space was a premium in some
of those apartments we lived in when the kids were little :)  When we bought
our first house, the first thing Ron did was build a center island.  That's
when we covered the island and all the counters in the kitchen with the Italian
ceramic tiles.  It wasn't as huge as this one, but it had a drop-in range in it
and counter space in front and on each side.  The sink was directly across from
it.  Hehe.. when we sold that house to a Doctor in the village, the first thing
I thought about was him tearing that island up to make it an office, etc. :( 
The hospital was right across the street from our house, so he was really happy
we were selling (g).

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

Oh, it's only been up there about 5 years Lol.. and yes I just might get it
fixed.. it always felt like more of a power-house than even the Professional
does :)  I fixed my Athena Sewing machine myself once I got a copy of the
internals.. It just needed a part around the bobbin case.. forget what it's
called now..

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

>> > Got it written down, hard copy.

>> Great :)  When you stop by maybe we can make some :)  At the very
>> 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.

Understand :)  We were supposed to get to Connecticutt this month or next, but
I'm really not up to the trip.. sitting in the car for long rides does me in
completely..

>> > Roughly how big in diameter?

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

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

No, not that many (vbg).  I can eat 5 or if I skip lunch that day, I can eat 6.
 Ron usually does the same at least :)  I make about 100 when I make them and
then I freeze them in trays.

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

> Thin dough sounds good.  Thick would sit like a lump in the stomach.

It sure does :)

> 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.

I haven't checked the KA roller.. does it have settings for thickness?  I like
the atlass because you have so much control over how it 'comes out' of the
rollers, and so much control over the thickness.

>> > Groaning full, actually.

>> 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's the way to go :)  I can still picture my dad's plate covered with them
on Christmas though.. he didn't think about it :)

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

> Sounds more like sweet & sour chicken.

It's strange because that's how I used to make sweet and sour pork, and s&s
chicken as well.. here in Binghamton though, (and it may be NY in general, I
don't know), the sweet and sour chicken is covered with a different type
breading.. almost a cocoon (g)... and the sauce is always given to you
separately in plastic cup. Gen Tso's is more of the light cornstarch coating
I'd expect for that recipe and it's served in the sauce.

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

> I think I might cook the potatoes in the micorwave but do the rest on
> the stove top.

Yes, sometimes I do that as well (g).

>  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.

Yes and I think it helps meld the flavors.. but maybe I imagine that (g).

Take care,
Janis

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