Okanagancook

Is Capital Precision of the same quality as Wolf ranges? It looks awesome.

I imagine having a really hot pan for those zucchini noodles that have been salted and dried would be the trick...kinda like cooking mushrooms...nice hot pan. Anna, very creative is right. I have a butternut squash that I think I might try that way. Maybe add some onions sliced really thinly on the mandolin. A sprinkle of some kind of spice rub will be added for some extra flavour as you did. AND, it's a great way to eat more vegetables. Kids would probably really go for something like that, especially if they did the spiralling. Franci, my favourite combo for broccoli: olive oil, garlic, anchovy and chilli. The stems spiralized Love this thread. I have an upright Benriner which lived in the back pantry. Now it it in a more accessible place.

I wonder if one were to salt them for 30 minutes to draw some of the moisture out?

Lovely meals everyone. Last night was stuffed turkey thigh with spaghetti zucchini, mushrooms and yard long beans in pesto.

Those look delicious. Your broiler looks like it is gas which does a fantastic job. Next time you need to hold back a few chef taster ribs. The ones I made disappeared in no time.

Franci, your ribs look delicious and the prep method seems very easy/quick. I had extra glaze in the broiling sheet pan so I poured it into a little serving bowl and served it as an extra dipping sauce. We had grill homemade crusty bread with the ribs which worked well.

I don't think I have ever seen lamb ribs in our grocery stores or butchers here either. We get whole lambs which is why we have them in the freezer. How long do you steam them? Does a lot of fat render out by steaming? The recipe called for grilling mine but seeing the grill is under a foot of snow, I went the broiler route which got them nice and crisp without any flare ups.

I did them at 96C and I used Modernist Cuisine @ Home beef stock. There were around 2 large onions/bag and I used 1 tablespoon of stock/bag. I did brown them a bit in a teaspoon of butter before putting in the bag. Should have taken a picture of the browning. Maybe that's part of the difference or even the onions themselves. I have a Polyscience SV rig and temperature is stable...wonder if temperature variation while cooking played a part. I had no gas forming at all. Here is a picture of the finished product.

We have quite a few packages of lamb ribs in the freezer so I decided to try a recipe that I have had for awhile. Don't know where I got it. I first trimmed as much of the fat off as I could and saved any meaty bits. Then got the Moo Glue out of the freezer and glued those bits back on the ribs (4 rib pieces). Next they were rubbed with the marinade which was made of the following ingredients and put in the fridge overnight for the glue to do it's magic. 1 tablespoon salt, 6 cloves garlic, peeled and finely diced 6 sprigs thyme, chopped3 sprigs rosemary, chopped2 bay leaves, crumbled They were baked at 275F for 3 hours, turned after 1.5 hours. The glaze is made of the following but I only made 1/2 the amount as it looked like a lot. The butter is whisked in after the other ingredients are reduced to 1/2 the original volume. 1 cup sherry vinegar1 cup honey1 tablespoon fennel seeds, cracked1 tablespoon coriander seeds, cracked1 tablespoon ground freshly ground black pepper1 tablespoon ground Aleppo chili2 tablespoons unsalted butter, cold Next the sprinkle for the top was made from 2 tablespoons coriander seeds, toasted and cracked2 teaspoons Aleppo chili2 teaspoons Kosher salt, or to tasteZest of 1 lemon1 tablespoon parsley, finely chopped After the ribs were baked, they were cut into individual ribs, tossed in the glaze then broiled for 7 minutes about 6 inches from the element and then moved up to 1 inch from the element for one more minute to get them nice and brown. They were sprinkled with the 'sprinkle'. I forgot to take a picture of the whole plate full. The last picture is my test rib pulled apart without the sprinkle. There were seriously good and really not that fatty. They disappeared in a matter of minutes.

Oh yeah: pie crust made from real pig lard is just outstanding. Especially good when making sausage rolls . Double pig fat coming at you.

Lard is by definition rendered pork fat.

tdatta: I used your method with six bags of onions and they turned out marvellous. The bags did not leak but a strong smell of onions came out of the water bath. You really have to watch the water level as it evaporated quickly at that temperature. The onion soup was deliciously favoured with caramelized onions. I used a little chicken stock and Parmesan brodo for the broth. Five more bags in the freezer

It will render nicely. Cut into small dice and set on a low, low heat with a couple of tablespoons of water and render until the solids have melted and add more water if needed. Strain and I keep mine in the freezer 'cause I made a big pot of the stuff with one of the two bags of back fat we got with our Berkshire pig last year. Or, sausage is easier if so inclined....what no stuffer, just make some nice patties, yum.

I have the VP215 which is an oil pump. Cost me around $1500CDN about 3 years ago. Love it. Sturdy, easy to use, not too heavy and big, chamber is big enough for most things in terms of height, easy to adjust. I have changed the oil once and it was crystal clear. Oil pumps last longer I believe. cheers

If you have a sous vide rig that's the way I go. 134 degrees F for up to an hour. Very quick brown and serve. They dry out quickly in a pan.

Awww, I thought it was the automatic one They look tasty though.

Brilliant guys! I bought extra onions to give this a try. Thanks for the work at posting everything. Gotta love Egullet. Great bunch.

Beautiful kitchen!! Love the back splash. I have a mere mortal Mieli regular oven and I find it amazing. The temperature is spot on and it cooks so evenly. My only complaint would be the cost of the little tiny oven bulbs......$50 Cdn a pop. Two have been replaced in ten years. The other thing that happened was the door hinges gave out and had to be replaced...$300 Cdn. Too much peeking at the food inside I guess. But I would probably be buying a new oven by now if it weren't a Mieli. Looking forward to seeing more from the steam oven. cheers

Chez Panisse has a recipe for herb pasta: for a 2.5 cup flour recipe, she uses 1/4 cup chopped fresh herbs. Mix the herbs in with the flour before incorporating the eggs or other wet ingredients of your choice. Her suggested herb combo is parsley, sage, thyme and rosemary. I have made this combo and the amount of herb is good. Not too herby.

Do you have a countertop height that is friendly towards kneading dough? We have three countertop levels in our kitchen. Regular height (37 inches) in the mis en place area and near the stove; at the washing up sink the height is a little higher so one doesn't have to reach down too far to the bottom of the sink (39.5 inches) and the kneading countertop which is 34.5 inches. It makes a hugh difference to me when kneading something like pasta for 15 minutes. Your appliances sound amazing.

Pasta making is really such a fascinating topic. As was Jamie Oliver's trip to Italy, if anyone saw that series. Instructions for making pasta: ah, let me count the ways........ I clearly smell a trip to the grocery store to get a mitt load of eggs! I also think I will start a new note book entitled "Fresh Pasta - A Work in Progress". I have 17 Italian cookbooks...mostly the usual suspects. The latest one by T. McNaughton is quite a bit different from the others and I am looking forward to experimenting with his techniques and comparing them to what I have done in the past which is more along the lines of what Franci and LindaK have written. And, Anna, I do encourage you to proceed with learning to make pasta. You make fantastic bread and so already have a good feel for flour + water, just have to had eggs to the mix. Let the kneading begin.

Glad you like the book. My DH has his mitts on it now reading away. I love his stories of working in the Italian Pasta Lab. Making home made pasta is a lot of fun because it usually results in a great product and guests just love the stuff. It takes a few tries to get the knack of mixing in the eggs. I put the flour on the counter then I reserve around 1/3 cup to the side then make the well and mix in the egg (there are some great videos of this on UTube...these really helped me with technique...I will try and find a good one to post.) If I need more flour it is there...sometimes the dough is too dry to get into a dough ball to knead. In the book, he tells you to spray the dough with water if it is too dry. Practice is what is needed. I like the hand crank pasta rollers. Get a good quality one. I bought an attachment to make cavatelli and it works well...creativecookware have a good selection of machines. I also have a noisy version...the attachments for the Kitchen Aid but they are quite expensive and I do not get the same handmade feeling when using it compared to hand cranking a machine.

I recently purchased Flour + Water by Thomas McNaughton and have found it to be very informative. I have made quite a bit of pasta using various recipes such as TK's and Mario's. TK's is very tender pasta due to the number of egg yolks in it. Mario's is more along the line of 1 egg to each cup of flour, etc. Other variations I have tried is to add a small amount of semolina flour to a Mario-type dough for more texture. However, Flour + Water has explained pasta well: They made two kinds of pasta: 00 Flour & eggs and durum semolina flour + water. The egg dough is for all pasta other than extruded which uses semolina + water. The egg dough has two variations: 1. 00 flour, salt, whole eggs, egg yolks and olive oil for stuffed pastas. The egg white provides elasticity and durability for the stretching, filling and twisting involved in stuffed pastas. 2. 00 flour, salt, egg yolks and olive oil for all other non extruded pastas. The egg yolks add flavour, moisture and fat. They give two recipes for semolina pasta: one that you can use for hand rolled pastas such as orecchiette and the other for extruder machines. The hand rolled pasta is 1/2 00 flour and 1/2 semolina flour plus water. The extruder dough is just semolina flour and water. The semolina flour results in a much denser dough requiring more cooking. Kneading egg dough is recommended for 10 to 15 minutes....virtually impossible to over knead. But don't let it dry out on the work surface either. They also provide detailed instruction for using a pasta roller and how to roll out the dough properly. All very different from what I had been doing. Interesting links: http://www.eater.com/2014/9/29/6850747/sf-flour-water-pasta-recipe-book-Thomas-McNoughton http://blog.williams-sonoma.com/qa-with-chef-thomas-mcnaughton/

Better make sure your bladder is empty before watching this....for animal lovers. http://www.blick.ch/embed/vid48225