Franci

Here is a spiralized jicama, very large noodles...I only got half moons really. Regular jicama noodles and angel hair carrots. Kids got jicama, carrot salad as side dish. Then I spiralized a butternut squash and decided to make rice using my grater with the shredding attachment, maybe tomorrow I'll try to use the mixer to see the difference. Also I'd like to use the large noodles blade and see how big the rice grains come out. I wanted to make a risotto. It didn't feel like eating risotto at all but it was still delicious.

Rotuts , just so you can see better Nice hasselback potatoes but I doubt you can wrap anything

We had veal chuck roast that I cooked as I would have cooked ossobuco (with gremolata) and decided to top it with bone marrows I had in the freezer. Plus potatoes and bai tsai.

As last year, I made again for my son's class some galettes and couronnes des rois. This year I changed brand of puff pastry, white toque. The puff pastry didn't puff as much as last year...I didn't have the time nor the inclination to make puff pastry for 3 galettes.

I think you can wrap food using the angel hair blade. With the flat blade I've doubt you could do without breaking the ribbon. You have a sweker in the middle and you end up with an angle which I'm really dubious but tomorrow, I'll try and let you know.

I used the angel hair blade for beets and carrots and I think it's very good for salads. I should try soon with celery root. The very thick spaghetti blade I found a bit more difficult to use, I tried it with jicama and cucumbers. But with other root vegetables it was in fact a little more difficult to come up with long threads, I got a good number of half moons, at least with the 4 blade spiralizer, maybe the 3 blade is differnt in this regard. I have not used much the flat blade for now, only for cucumbers.

I only recently purchased a spiralizer. I have a 4 blade Paderno. I am slowly realizing that there are not just zucchini noodles out there and that the tool can be used in much more creative way and that his use is not necessary relegated to people using a spiralizer to eat healthier. Slowly, I'd like to discover best cooking methods for each vegetable, best cuts and pairings with condiments and sauces. When it's better to roast a noodle or microvawe? Deep frying, SVing? Yesterday, as I was telling on the Dinner thread, I made some rutabaga rice. I spiralized the rutabaga and then to transformed it in rice, I passed it through the medium shredder of this Westmark grater. There is a food blog on inspiralized food, to produce rice, she pulses the spaghetti in the mixer, but I think using the shredder produces a more uniform cut. This time I simply sauteed some garlic, beef/bacon mince and then added the rutabaga rice, it took only short time to cook and keep the rutabaga al dente. Today I tried some celeriac spaghetti I spiralized the celeriac and kept the noodles in water with a splash of vinegar. Then I dried them and I sauteed the noodle quickly in the wok with some oil, added a little bit of stock, covered and steamed maybe a couple of minutes. I cooked some mushrooms, added the noodles, adjusted my seasoning, added a drop of white truffle oil and parsley, a little more stock. Very nice. Picture not the best. What have you been cooking using your spiralizer?

Ah, ah, sorry Anna, this morning I'm a little absentminded. You are correct: I spiralized the rutabaga, then grated the spaghetti. For cooking I just sauteed briefly the rice with a little garlic and ground beef/bacon, not long, just to retain some crunch. I really want to open a new thread on cooking spriralized vegetables and rices because I'm realizing it could be really fun and it could lead to lot of interesting possibilities.

I made rutabaga spaghetti using a spiralizer, then, on-line, you will find suggestions of pulsing the spaghetti in a mixer to create rice. I didn't, I used this Westmark grated, large shredding tool to make the rice grains out of the spaghetti and they came out all the same size, perfect for my liking. The rutabaga rice was a surprise, I like it better than cauliflower rice. It keeps a bite and can absorb well other flavors. The Westmark grated can be bought much more cheaply from amazon.de. I love this little tool, so much easier to wash than my mixer.

Tonight we had souvlaki, rutabaga rice and fennel salad

Richichi, you've just made my day, thank you! I'm so glad I brought back sweet memories for you.

Tonight we had a couple boneless short ribs plus some roasted kabocha squash and a parsnip cake made with one egg beaten with nagaimo, it was good eaten with guanciale (this one in particular has become our favourite). I should have grilled some endive or radicchio to incorporate some bitterness into the dinner.

We had fried Cauliflower rice with shiitake, garlic, scallions and a bit of roasted pork. Stir fried kale, pork shoulder roast and sweet potatoes

Thanks. I will post some pictures next time. I am enjoying them myself to be honest. It's very nice to do fine angel hair salads with raw beets or celery roots. I've also liked a lot broccoli stems spaghetti or sweet potato noodles. And I'd like to experiment with all the vegetables "rices".

We had grilled marinated mackerel and Bruxelles sprouts two ways, outer leaves sautéed and heart slowly grilled on cast iron grill. We also had some spiralized salads...my kids are loving that tool so much.

In France, I used to do lamb belly often because they were easy to find and cheap. I've done many times a recipe from Jennifer McLagan in Odd Bits where she steams (in the oven) for 1.5 hours and then she broils in tamarind glaze. Also, one time I was short of time and I pressure cooked the lamb ribs for 30 minutes (inside a bowl on a trivet). Then glazed the single ribs with a char siu marinade. Not bad at all. Here a picture. Next time I'll try to marinade them following your recipe.

I have a very good recipe for walnut cake, la Grenobloise, that I learnt in cooking school. It has a lot of brown butter in it, some toasted brioche crumbled with the walnuts, really a good cake but rich. Let me know if you are interested I can PM to you. Also these cookies with walnuts are so good http://forums.egullet.org/topic/147429-your-daily-sweets-what-are-you-making-and-baking-2014/page-2#entry1960521 You can also search for ENGADINER NUSS TORTE

Do not feel bad. I truly think cecina or farinata are very tricky to make at home. And for the scale, once you start using it, you will no regret. So much easier than cups!

I do buy a lot of pork cutlets to make schnitzels, I do freeze all the fat (and the skin), when I have enough I render the fat and make cracklings.

There is this guy from Genova who gives very good advices on how to make farinata in a normal oven, if anybody interested, tomorrow I'll try to summarize them

Cecina is the Tuscan name for farinata, or socca on the French Riviera. It's very runny, that said, if you had the real thing you already know the home made farinata is going to be a hit or miss. Usually the proportions are 1 part chickpea flour to 3 parts water, salt, good extra virgin olive oil. In Liguria you can buy a very large and thin copper pan to cook farinata, best would be baking it in a pizza oven. Some people suggest if you don't have the right setting to cook on the stove in a non stick pan...I almost ruined my very nice coating on my crepe pan trying to cook farinata. Never again... I used to stop in Albenga, Puppo restaurant to eat it, or in Savona at Vino e Farinata. It's good eating it there, in the house, my mediocre farinata it's not worthed the effort... They make also a polenta with it, panissa in Italy, panisse in France also very painful to cook. I don't like the stuff so much to justify the work involved.

Yesterday, I was writing on the IPad, not very comfortable. All these questions and reading what Okanagancook was writing made me think I should start a real foodblog on pasta...not saying that the book mentioned is bad and I should read it before I can say anything. But I think there is so much confusion on pasta. And I'm not really an expert on the subject but some things are very clear in my mind: what kind of flours, eggs, what kind of pasta is to be made with different doughs. gfweb, I think these 2 videos I already linked on the fresh pasta topic are useful to see how much you should work the dough. The 2 old sister in the video are old school and really are against the pasta machine, for them, it makes the dough too smooth. I don't go crazy over it. I usually roll the dough on the thickest setting 2-3 times. After the 1st time I fold my pasta sheet into thirds, to give more of a regular shape, thin with the rolling pin before going though the roll again. I usually go only one time in the subsequent smaller roll settings. My trick to give a more rough feel to the pasta sheet, to mimic the hand rolling, is to let my pasta sheets rest 5-10 minutes, until it just feels drying a bit, but not too dry, before passing it in the last roll thickness I choose. It slightly cracks the surface making it look like hand rolled. I usually cut my tagliatelle, pappardelle by hand. I wait until it dried enough that doesn't stick anymore, but not so much the sheet rolled on itself cracks.

Also, to be honest, for my taste I'd go with rigatoni and oxtail. Some people would tonnarelli and I can see it.

To a good "rezdora", sfoglina, that is a No no, only and always just eggs...but in Liguria, just because they are known to be stingy, they use a combination of eggs and water.