melkor

no egg pasta with all purpose flour... YUK! !!!!! should be under "worst foods"... t. Believe what you wish, but the standard pasta recipe is 100 grams of 00 flour with one egg - 00 flour is far closer to AP than it is to semolina.

You can make pasta with pretty much any combo of flour and wet. 100 grams of flour and one egg is more or less the standard base. To clean out the rollers, just mix a bit of flour and some water and keep adding flour or water and mixing until you have a reasonably firm dough. I make all my pasta using only semolina, some people use only AP flour - if your using AP it will cook faster, if your not using eggs - it will cook faster. Pasta is pretty foolproof, just keep tinkering with it and you'll be making great pasta in no time.

Your best bet if you've got a Furry-Perlow grinder, is to use a manual drip with a paper filter. Either get one of those cheap-o filter baskets or a chemex, neither should cost much and both will produce excellent coffee without the need for an expensive grinder.

Hey, if the Turks can take a little bit of sludge, so can I. What are you, afraid of letting a few hairs grow on your chest? I thank you for your cogent scientific analysis of the situation. I much prefer my coffee is liquid form, it might be a different story if the sludge at the bottom of the cup was like the chocolate goodness that waits at the bottom of a mug of hot chocolate.

This truly is a bizarre thread. eGullet is packed with threads about expensive knives doing a better job than ginsu knives, All-Clad cookware being better than t-fal, commercial style ranges being better than electric cooktops, Egly-Ouriet making better champagne than Cooks, etc, etc, etc. So why is it that on this thread, where a case can clearly be made for conical/flat burr grinders being vastly better than either whirly blade or ball-style burr grinders this thread seems to recommend against the better option. You simply can't use a blade grinder or a ball-burr grinder for an espresso machine with a pump. The real problem for most brew methods is that both blade and the ball-style burr grinders is that they both produce lots of dust, which is very hard to filter out. If your making press-pot coffee you're going to end up with a puddle of sludge at the bottom if you use a crappy grinder, there is far less sludge with a consistent size grind. If your using a vac-pot the issue is more black and white, with a good grinder you get sludge-free coffee, with a blade/ball-style burr grinder you get a muddy cup of coffee. The only case where a crappy grinder will produce good coffee is if you use a paper filter - manual drip, chemex, auto-drip are all fine unless you use one of those gold mesh filters. edit: spelling...

Garlic and tomatoes both need to be dried in the sun to prevent mold from forming wherever there is moisture on them. Without the heat from the sun you run a serious risk of losing your crop. As far as how garlic grows, it starts as a clove and when it starts to bulb out it does so as one large bulb - only fairly close to harvest time does the bulb divide into cloves. If you uproot the plant before the bulb divides, then you will have exactly what jschun describes - one large lump of garlic.

I really like my ANFIM grinder from Sweet Marias - it works great with my Isomac espresso machine and before I got the Isomac I used it with a vac-pot and a french press.

That's the only corkscrew I use, they work great.

Fresh garlic, as long as it is in well formed heads (rather than the green garlic chardgirl linked to) can be dried by leaving it in the sun for a few days. But really, there's no reason not to just use the fresh garlic like you would dried.

I leave the skin on for pretty much everything except battered, crusted, poached fish.

Only if I can identify whats on them

Nope, but its nice to still have the tarts intact when I get home with them. It's much better than the usual tart smeared all over the sides of the box.

I would think in Oakland there would be something good to eat over by Jack London Square, but I haven't had a meal down there. Anyone have any bright ideas?

I think all the tartes I've gotten at the Bouchon Bakery have had jam on the bottom. I don't recall any of them getting soggy though, maybe I just lucked out.

Hmm... What cuisine are you looking for? If your dad isn't picky about food, then maybe a place with an outstanding view or some other interesting feature might be worth checking into. How much time do you have to plan the party?

It seems unlikely that they will reopen before May, so odds are there will be a rush for two months worth of reservations whenever they start taking them. It should be fairly easy to get a table at the tail end of the two month window that shows up with their re-opening.

Where you should go in SF as ludja said all depends on what kind of food you like and what your budget is like. You should stop by the ferry building, there are a bunch of great shops there.

Tuna packed in oil, a little mayo, a little mustard, minced garlic, scallions, a little lemon juice, and some salt & pepper. On toasted bread, of course.

I'm using a 20oz pitcher, 6oz cups, and making two drinks at a time. Though I think the pitcher has more to do with it than the cups since I've also had good luck with regular coffee mugs.

My cappuccino art is coming along... here are the two drinks I just made, sweet maria's donkey blend (decaf) and 2% milk - The milk is slightly overstretched, and the tamp wasn't hard enough so the crema is a little light - but overall, I'm happy with them. I'm just not sure which design I like better.

I thought Rocco's fire was started by the NBC Peacock. I wonder if Keller will delay his return to California and stay in NYC until he feels comfortable leaving Per Se to his underlinks? He better not, It's been almost three months since I've been to the French Laundry and I'm going through withdrawal. If I have to wait past May for them to re-open I think I'll start twitching

Betts, I think your recipe is for hummus... It's fairly similar to how I make it, though I'd add a fist-full of parsley to your ingredient list.

Who knew ya could raise Kobe beef in Newport Beach

You can grow hardneck garlic in Texas, ya don't even need a garden for it - I'm growing 3 dozen heads of garlic in a bucket on the patio here.

They do make bread there, the bread looks amazing but I have not tried it as I've got half a dozen loaves of bread around the kitchen from my efforts to perfect an open crumb sourdough bread. But I suspect I'll end up back there today anyway, so I'll try their bread. Or I suppose I could just go to lunch at Bouchon as they will be serving the bread there... Melkor never answer this question. I'm pretty sure I know the answer, but I'd rather not say, because I like both Melkor and Fat Guy. The question was asked more than six months ago - the statute of limitations is up on it, isn’t it?