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I've made non-wheat pastas with my older philips pasta maker. It is challenging but doable. There are facebook groups dedicated to home pasta making and those folks might be able to help? I don't have facebook, I'm not sure why the groups are more popular than forums which are so much easier but anway... I have been able to gleen some info from them browsing. One in particular is pastafanataholics, which is a collab between the italian company Pastidea and some home cooks: https://www.facebook.com/groups/767285674024266/ There are also german and french groups dedicated to it. Pastidea is an italian company and I'm sure they might have insight how to create corn-only noodles, you can even reach out to them directly, in my experience they have always been helpful but there is a little language barrier. The ingredients suggest it is simply ground corn, and as suggested above it's possible there are trace other ingredients. However, I think their success is likely to do with different methods of processing which would allow it to correctly bind, perhaps specific pressure, temperature, steam, etc. If available to you cheap, you might try using masa, since that corn has undergone nimxtamalization (and might make it easier to bind... ? If you are okay doing so, a little xanthan gum or perhaps something like ground chia/flax might be helpful, too. I once made noodles from wheat flour and avocado, as an eggless-egg pasta, maybe the avocado could be used with the corn flour, too. Lots to experiment! If you do learn something, please get back to us here, I'd be very curious to know

I get the basic reasoning behind iodized table salt. I've never had a problem with it, really. Great for pasta water, or just kept in a dish for a quick salt addition when needed. I've also really enjoyed other salts over the years. Different sea salts, and while I certainly don't have a 'golden palate' there have been times when I've tasted salt that was definitely 'better' or 'worse' than others. However, recently, the iodized salt has started to really bother me, taste-wise. It's like I can suddenly taste 'it'. There's a distinct metallic tang that is really standing out to me that never has before. I've stopped using it when cooking almost universally, and on the table we've got sea salt in a grinder. It's weird because it's really sudden and pronounced. The other day my wife made pasta, and used sea salt in the sauce but the iodized in the pasta water, and I could taste it on the noodles. Has this ever happened to any of you? Am I becoming a salt snob? Am I destined to die of goiter because I can't stand the taste of iodized salt?

I think it all sounds delicious! My take might be to chop the peppers and garlic more finely than the pancetta so there was a textural difference in the finished pasta, but that may not be what you're after. Let us know the final result!

I said at the start of this round of salmon smoking that I hadn't tried the hatchery fish. Well, I have now and there is a marked difference, enough that I added where the fish was from to each vac packed bag. it's not bad. Its different. Much milder in flavor. And soft. Soft almost on the verge of what Id call mushy. Soft enough to nearly be off-putting, to me at any rate. Next time, the hatchery fish will get a way longer smoke , with heat, in an attempt to firm it up more. Tonight I'm going to try it in a pasta dish. Later this week it will go in dip for a function. It's edible, not bad. Just different.

We are back in Wellfleet for the next week and a half. My husband booked this visit as a surprise for me, because what has always been my favorite house in town (from the outside, anyway) came on the rental market for the first time. He snatched it as soon as he saw it. We are literally the first people to rent it. It's an old sea captain's house that, according to the sign on the door, was built in 1820 and renovated in 2000. Here it is from the outside And here's the kitchen, where I will be making some meals later this week. That's my weekly tomato share from my CSA piled in the far corner. I guess the crop was abundant this year! My sister and niece are with us for a few days before my sister has to bring her back to NYC for college. My nephew is also here for the whole time, and my husband's brother is joining us later today. The first night it was just me and my husband. We walked into town to try Winslow's Tavern, since we have not been there yet this year. Menu, with some new things for this season We were seated at an outdoor table We ordered the striped bass belly roulade to share. The flavors were nice, but the fried oyster on top was odd and didn't go with the rest of the dish Since this was our only meal where we'd be able to order shrimp due to my nephew's allergy, we also ordered the grilled shrimp appetizer. It was pretty but nothing special, flavor wise. Husband ordered the mixed sea pasta. It was kind of flavorless And, continuing the shrimp theme, I ordered the shrimp pasta even though it sounded really weird. Tempura shrimp on pasta? And it was, indeed, weird. The pasta was good, and the flavors of the tempura were nice, but they did not work together at all. Plus the sauce made the tempura coating soggy. I ended up picking the shrimp out of the tempura batter. We shared a lemon tart for dessert. Again a mixed bag. The curd and meringue were delicious, but the crust was terrible. It was raw tasting. And the compote was incredibly bitter. We just scraped the curd off it and ate that with the meringue, leaving everything else on the plate. Winslow's is always hit or miss, and that meal was no different. The beautiful setting makes up for a lot. My sister, niece, and nephew joined us yesterday, and we headed back to Mac's Shack. Oysters Calamari stew for my nephew Razor clams (nephew requested I cook these at home later this week. He could not eat these at the restaurant as the broth had lobster stock) Spicy tuna mango martini for my niece More niece food: salmon poke bowl and gon jah mon roll Falafel burger for my nephew Tuna with soba noodles and wasabi cream sauce for me Special of lobster pesto gnocchi for my husband Lobster fettuccine for my sister Mac's doesn't really do dessert and we were all stuffed anyway.

its cooler now , so I brought out the iPot and made a concoction Id been thinking about for some time : a ground turkey , creamy , wine-y , something that would go over Rice , or pasta , or a baked potato. Id make enough to freeze in blocks , the way I do w my turkey-redsauce-ragu. mise : I sue this brand gr truly as it comes in 20 oz slabs ( thicker than 1 lb slabs ) , goes on sale regularly and seem less wet than newer entries ( years now ) Perdue , Tj's ) I also wanted to see what would happen in the iPot w ' cream' soups , as ' Hip pressure cooking ' suggested avoiding milk in the iPot ie scorch9hne ? I brushed off the 1 lb mushrooms , coarsely chopped. dumped the turkey slabs in the iPot , added the chopped mushrooms , and the two cans of CofM no salt soup. I reduced 1/2 bottle of Cote d Rhone I got at Tj's this has more flavor than Tj's Coastal Zin. and yes its a table wine , not a chit/chat wine wine reducing Left. Looks yummy already ! the wine went down to 3/4 cups , and remembering the 1 cup rule , added someone salt chicken stock. it was 8 oz for the unit. more on this later . iPot's on low pressure ( mindful of the possible ' milk ' issue , for 30 moon , then quick release. I added no seasoning what so ever . my plan it so salt ( I use a different salt ) and season each batch after the cooking, thus varying each meal. still looking very tasty ! clearly a Cat , possibly a Dog , didn't care for this ! added a little salt , and it was very tasty . I was going to brown the slab , on each side , and the chopped mushrooms for added flavor , but went the lazy route . the idea is ' very easy to put together , tasty , and thick enough for Rice , pasta , baked [potato ' this effort was too thin. I made a mistake by added the extra 8 oz commercial Ck stock. and , Illl pull out the Cuisinart next time to get an easy , much finer dice on the mushrooms. the dice here was wrong. but , I learned Cream of ... condensed soup does not burn in the iPot and once the result is thinking , and more uniformly diced a very nice item to easily make , Vac freeze in blocks and season each time I pull out a block fro the freezer. P.S.: I ended up not using the miso . it might be an add-in for individual servings in the future. P.P.S: there was a very small amount of scorching , after all . in the rim , 1 " x 3 " no more .''sealed up easily w some hot water and a teflon-ish sponge. Ive done many many turkey ragu , similar ingredients : slab turkey , jared tomato sauce and iP'd on high no scorching .

Roasted mushrooms and summer squash. Amatriciana Estiva, a more summery, lighter version of the classic bucatini all'Amatriciana. Main difference is the use of fresh tomatoes (cherry, or as in this case, Lancaster Farms' organic garden gem tomatoes), and draining off a bit of the rendered fat from the guanciale. The pasta used is Setaro's Mezze Rigatoni, one of my favorite brands of dried pasta.

Swiss chard-sweet potato lasagna with different layers made from 1) lasagna pasta 2) sautéed Swiss chard stems, shallots and garlic 3) blanched Swiss chard leaves 4) thinly sliced sweet potatoes 5) bechamel sauce made with bay leaves, cloves, nutmeg and a bit of sugar 6) goat gouda

Yep! Only spaghetti. And in fact, spaghetti and egg noodles for chicken and noodles were the only pastas that existed in our house. Mom was a great cook and she made a lot of different things--we always had lots of different veggies and dishes, but she was not known for her international cuisine.

I agree with you about the subjective descriptions of F&W's categories. They seem rather arbitrary. I hadn't caught the price info of Newman's Own v Rao's ... good catch. Yes, I'm about to make a big batch of sauce. Just waiting for the second part of the order to arrive. I like having some jarred sauce available because, in no particular order, I don't care to eat the same sauce time after time. Even with a stock of homemade sauce, I'll still whip up something different every now and then, such as a puttanesca, variations of Aglio e Olio, pasta with tuna or salmon, etc., maybe just butter and cheese. Some of the sauce I'll make is going to be given to friends, so there won't be as much in stock as one might think. I'm not a good planner. Sometimes I run out of an ingredient or two, sometimes I want to prepare a dish quickly and on a moments notice. Since I'm a poor planner, I try to plan for my failing ... belt and suspenders, if you will.

The chemical reactions that cook food mostly happen below 175F. For those standing at a stove, it's really convenient to cook at a higher temperature to get faster reactions--but often at the expense of making the food less healthy or requiring more human attention, etc. A quick example of cooking below 175F is a breakfast of steak and eggs. I fill a 24cm pot with water and then sous vide steak at 59C (138F). On another Control Freak, I put a few large eggs in a 20cm saute pan at 59C (138F) as well, using slow intensity, and I cover the pan. This holds the eggs at a temperature where the yellow is still runny but the food is safe to leave on the burner for a while. After the steak is fully cooked (45 minutes to an hour) I come back and turn up the temperature on the eggs to 79C (174F) and let them cook at that higher temperature for 3-4 minutes while I plate the sous vide steak (optionally seared on each side really quickly). Then I plate the deliciously- and consistently-cooked eggs onto the top of the steak. Breakfast is served. As for other foods, I cook veggies and pretty much everything else at <175F temperatures. I sometimes put a little water in the bottom of the pan to help with spreading around the heat--and then drain it from the pan before plating. Sometimes I turn up the temperature for a minute right at the end for charring effect for people who like that. But mostly I just start cooking a half hour or so before people or myself are going to want to eat--and then get up maybe once or twice to stir for a few seconds. And when I do meal prep and prepare several days of meals in advance, I use the same trick. I just put the already-prepared food (which itself usually wasn't quick-cooked originally) into a saute pan and maybe add a little water. Then I put a lid on it and turn the temperature to somewhere between 60C (140F) and 70C (158F) depending on the food and how "hot" I want it to feel when it's done. Then I walk away and it's ready to eat a little while later. [I've even done this with frozen dinners from the grocery store; it's amazing how much better frozen meals taste--especially ones with chicken or the like in them--when warmed up at 60C/140F instead of using the microwave instructions.] Some foods require a little higher temperature. When I make brown rice for example, I basically simmer the rice in water at around 93C/200F. But honestly a good rice cooker is better-optimized for rice, so I reluctantly prefer rice-cooker-cooked rice where available. As for pasta, well, I need ~100C (~212F) for that kind of cooking. And for foods which require a few temperatures or methods, I tend to use a few pans at different temperatures and then combine everything at the end. Being able to hold an already-cooked food at a precise temperature which won't "cook" it any/much more is pretty great to be able to do. But I rarely do "quick cooking" of meats or other foods by using temperatures above 100C. I understand why it's economically important for commercial kitchens to do so. But most of my food is made in advance (either 30-60 minutes before mealtime or in big batches and then reheated on the cooktop).

Strangely enough, this is usually my reaction to "take my mind off things" but this time around was different. "Easy" was the ticket! And continues to be, for the most part, since we're closed up for travel and have no dining room. One benefit of all the vegetable prep I did for our sadly-delayed travel was that I already had asparagus and red bell peppers ready to go. There were cherry tomatoes too, but they don't need much prep. We also still have a variety of tube steaks (Caprese Chicken sausage made by some artisan I've forgotten; Beef Polish sausage from Kiolbassa company, some others) that are simply made to be cut up into coins and added to some dish. One of my back-pocket-I-don't-need-to-think-how-to-do-it recipes is more or less pasta Alfredo. I'll say "more or less" because the proportions may not always be right, and the additions probably make it Alfredo no longer, but it's easy and we love it. Take a bunch of pasta and cook it. I had elbow macaroni and cavatappi, not enough of either to do a full pot of the stuff, or so I thought. I cooked it in as little water as possible in the deep part of the big pot I've kept out for travel. In the shallower half of the pot I sweated chopped onion (already in the refrigerator), the peppers. When they were soft I added the meat coins, browned them, then added the pasta, butter, cream (half and half, in this case) and grated parmesan. The steps, in case anyone's interested, are to add the butter and toss everything in it to be coated with melted butter, then add the cream (about twice as much by volume as the butter, but who's measuring?) and the parmesan (about the same volume as the cream, but whatever it takes to make a thick sauce). Stir and toss. Add the asparagus when it seems the mixture is only a few minutes from being done. Serve. Enjoy. This was the first night's iteration, as we sat with a broken suspension. I learned something important, too: if there's too much cooked pasta, bung the unused cooked stuff into a container and freeze it. I'm pretty sure we've talked before in other topics about reversionary starches. This qualifies. Henceforth I think I'll PLAN to cook too much pasta so it will be ready to use from the freezer. A few nights later, I used more of that pasta for a different iteration of the Alfredo dish. I'm out of asparagus now, and peppers, and tomatoes (I cut up my remaining Camparis and added them to the second dish). I hope I'll be able to find something in a local grocery store before we start driving again, or the road food pickings will be pretty slim!

todays NYTimes Food section goes over 5 foos myths : https://www.nytimes.com/2024/04/08/dining/kitchen-myths.html for review purposes : 1 ) Truth or myth: Never use soap to wash a cast-iron pan. '''' The prohibition against soap comes from a time when all soap was made with lye, which could eat through a patina in minutes. And it’s true that most of the time, soap is unnecessary. Most of your cleaning power should come from hot water and gentle scrubbing or brushing, the way cast-iron pots like Chinese woks and Indian kadai are traditionally cleaned. '' 2} Truth or myth: Pasta cooking water should taste as salty as the ocean. '''' To test the myth, I cooked eight batches of spaghetti at salt levels ranging from none to Pacific Ocean (3 percent) to Mediterranean Sea (4 percent). I can confirm that seawater is too salty. As I worked my way up from a teaspoon to a tablespoon of kosher salt per gallon, the pasta was noticeably undersalted, and its flavor got lost in the finished dish. I most liked water that tasted as salty as a light chicken stock, or two tablespoons per gallon of water. ''' 3) Truth or myth: Always wash rice until the water runs clear before cooking. ''' For the indica rices (jasmine and basmati), the difference between unwashed and rinsed rice was imperceptible. For the japonica, to my taste the washed rice had just a microdose less starch, taking it from already excellent to perfect. ' 4 ) Truth or myth: Have all of your ingredients prepared and your cooking oil heated before starting to cook. ''' But for slower food, like soups and stews, it’s perfectly fine to start the pan over low heat, and turn the heat to high only once everything is in. Diced vegetables like onions and celery take longer to cook than minced aromatics like ginger and garlic, so put the vegetables in first. They will soften, and then turn golden, and then — quite a lot later — caramelize. (Speaking of: Another persistent myth in American cooking is that it takes 8 to 10 minutes to caramelize onions, which is pretty much impossible unless you are a restaurant chef and stirring onions over high heat is your only job.) ''' 5 ) Truth or myth: Always brown meat at the beginning of the cooking process, to ‘seal in’ the juices. ''' If you’ve ever spent an hour patiently browning chicken thighs in batches, only to move to the next step and find you’re about to submerge them in liquid that will reduce the skin to flab, you may have wondered what all that work was for. Many traditional stews are built without it: a Central American jocón, a West African mafe and a Provençal daube all skip browning and rely on other ingredients to deepen their flavors. '' the whole article might be behind a paywall. its possible your public library card may be used , through the libraries site online to view the NYTimes , WSJournal and other newspapers . of course , if you live in a country that shuns P.L. , you might be out of luck.

We did a lot of walking today on another day trip, to Fuji city. Not too far away, maybe 30 minutes by a local train. The city is called Fuji, you see "Fuji" on many things. This bus stop sign... notice the hat again. Blue sign points to a tourist "food market" (very small with a few stalls specialising in rice bowl topped with a kind of tiny white fish). The markets or the food stalls here are run by the fishing cooperative. Well-maintained fishing boats at the fishery cooperative food centre We were passing through this part of town on the way to somewhere else. This is another Fuji train station, only Shinkansen (bullet trains) stop here. We did get off here when we took a Shinkansen from Tokyo and then a local train to our destination Fujinomiya. Yes, towards Mt. Fuji. That's why we came here. Covers in Fuji city The tiny white fish are a Fuji speciality. Unfortunately, we didn't get to try the rice bowl with these fish at the fishery cooperative food market because it was either sold out (most popular food item) or the freshly caught fish were not in season. Dried or processed version of the fish is readily available in supermarkets. At least there was a beer stall and a seaweed stall (I bought 5 packages to take home). I went for the "India pale lager". A strange tasting beer. It was a Sunday and we walked in areas far away from the centre where there was strangely no restaurants to be found. Finally saw this ramen restaurant after many hours of walking. They only serve ramen and udon here. A little spicy, in a very deep bowl. Back at Fuji train station later but we missed the train and the next departure was an hour later. We decided to check out the centre, which was just outside the station. As soon as we came down to street level we saw something on a side street that looked like a beer festival happening. It was, a mini beer tasting event, only 5 breweries and their taps. We tried most of them but only one stall had the best stuff. This one! A young man who was hanging round this booth much of the time started talking to us in English (but for more complicated thoughts he used his translation app, brilliant thing, worked very good). After having tried most of the beers from every booth I said to him I liked everything at this booth the most. High quality and proper craft beer. He started bowing profusely. Turns out he was an apprentice brewer and the beers I liked were his work. He just got hired by a craft brewery somewhere in Shizuoka. We exchanged emails. We have future plans to visit a couple of places in Shizuoka so maybe we will take him up on his offer to do a pub crawl there with him. Only 5 beer booths. I even tried an ESB (not cask dispensed). I asked if I could get these 2 beers to take back to the hotel with me. They used 2 water bottles and filled them with the 2 brand new beers that were tapped here for the very first time. Couldn't make it back in time so now we just had to join the queue, all the way at the entrance. Now inside in front of the udon maker. Everyone watched and admired the efficient workers. 2 big sinks filled with cold water to shock the noodles. Strainers with big wooden handles and a bamboo scoop similar to a pasta scoop/server. My dashi broth came out of this tap, boiling hot. You get the broth yourself, other add-ons such as sliced fresh green onions and deep-fried onions, ginger etc. We both like udon but having tried several different versions the simplest is still the best. Just good noodles, good dashi and some fresh ginger. With mince This morning And in the evening... Notice there's no photo of any special flavour such as seaweed, meat/fish etc. Calbee has a few of these that are flavoured with a soy sauce from a certain town or region. Beer from a stall we tasted and liked in Fuji City. Beautiful sight of Fuji again after a nice day out.

I recently purchased 2 fish and seafood cookbooks and this older topic seems like a good place to mention them. Eric Ripert's Seafood Simple: A Cookbook (eG-friendly Amazon.com link) came out in October 2023. I think simple is the key word to describe this book. The recipes are fairly simple, elegantly plated with spare, zoomed-in photos and the background information on fish and seafood species and sustainability is scant and superficial. This book makes me want to go out to a fine-dining restaurant. The second book, The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters (eG-friendly Amazon.com link) by John Ash came out in May 2023 and is almost encyclopedic by comparison in terms of the number of species used and the space given to describing them. Photos are more zoomed-out images of casually-plated fare printed on matte paper. This book makes me want to cook. Seafood Simple: A Cookbook (eG-friendly Amazon.com link) is full of beautiful photos of artfully plated food, printed on glossy paper and there are lots of great reviews for it on Amazon. There are photos of most, if not all recipes. It's 286 pages long and Eat Your Books tells me there are 99 recipes, 8 of which are "how-tos" like how to clean shrimp or remove pin bones. Recipes are organized by cooking method: Raw, Steamed, Poached, Fried, Baked, Sautéed, Broiled, Broiled, Grilled and a very brief section on Preserved fish. He doesn't use a huge variety of fish. Salmon shows up in every chapter. I'm not sure how good the index is. Neither black cod nor sablefish are listed in the index although the recipe for Miso Cod "Nobu" lists black cod in the ingredients. He gives a brief nod to sustainability and recommends consulting the NOAA (National Oceanic and Atmospheric Administration) for US readers but doesn't go much deeper than that. While the recipes generally recommend similar fish that would work well, he doesn't go into the admittedly confusing area of fish names and where they might be sourced from. I suppose that's quite appropriate for a book trying to appeal to an audience looking for something simple. The recipes themselves are pretty straightforward, though a certain amount of skill and razor sharp knives will be needed to produce results similar to the photos. For example this dish of Salmon Wrapped in Collard Greens with Beurre Rouge consists of salmon filets, topped with thin slices of raw button mushrooms, wrapped in blanched collard greens, steamed, cut in half and plated atop a beurre rouge. I think he's actually used the suggested alternate of Swiss chard in the photo in the book. He doesn't say anything about trimming the thickness of the central stalk, though it looks like that has been done. Photo above included for review purposes to demonstrate the sort of zoomed in photos used throughout the book and how beautifully this simple dish can be presented by someone who knows what they are doing with a sharp knife. I'm sure I'd have mushroom slices sliding out, squashed fish and raggedy collard fibers. I thought the chapter introductions might offer some helpful tips and tricks for the different cooking methods, but they really don't. Throughout the book, he says to gauge doneness by sticking a skewer into the fish and holding it to your wrist (though the photo in the baking section shows the chef holding the skewer to his hand, not wrist) but I couldn't find any tips on how one might educate themselves on this method. The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters (eG-friendly Amazon.com link) by John Ash was recommended by one of the co-owners of the fish share service I've been using. She received it as a gift last year and has enjoyed using it. There are relatively few reviews for it on Amazon and they all seem pretty brief but they're positive. At 351 pages, it's quite a tome. Eat Your Books tells me the book contains 306 recipes, 32 of which are "how tos" like clam and oyster shucking. I'd say somewhat less than half of the recipes appear in photographs which are printed on matte paper, something I know annoys some people, though not me. The recipes are organized by fish type: Mollusks, Cephalopods, Crustaceans, the Salmon Family, Other Finned Fish, Halibut and Other Flatfish, Big Meaty Fish, Little Fish, Canned, Tinned and Jarred Fish, and Other Gifts from the Sea (caviar and roe, sea urchins, seaweed and sea vegetables). As one might expect from a book named for a business (Hog Island Oyster Co) that's on the supply-side and well-known for its sustainable practices and environmentalism, there's a lot more background on choosing and purchasing fish and seafood with sustainability in mind. Each chapter includes background information on the species covered, and does a good job parsing out the often confusing nomenclature. It uses clear, simple pen & ink diagrams to demonstrate prep techniques used for the species covered in each chapter. The recipes themselves are clearly written and include a good mix of soups, salads, pastas, risotto, etc. as compared with Seafood Simple, where a majority of the recipes seem to be a fish plus a sauce. As mentioned, the photos are zoomed-out images of casually (even messily) plated food. The image below accompanies the recipe for Ginger-Soy Salmon with Soba Noodle Salad. Photo above included for review purposes to demonstrate the photography style in The Hog Island Book of Fish & Seafood. I expect this book will be an excellent reference for me and the casual recipes are a better fit for my style of cooking. I'd highly recommend it to someone wanting to get into fish or seafood cookery with something a bit fresher and maybe less intimidating than Peterson. I'm debating returning Seafood Simple but The Hog Island Book of Fish & Seafood is a keeper for me. Edited to add that I just saw how long this post is 🫢. Sorry for going on and on!

Rana pasta ,refrigerated noodles and filled pasta has been around here for a few years https://www.giovanniranausa.com/products.html Ive not looked too closely at it , as its significantly more expensive than Contadina /// buttony /// Trader Joes // other store brands . I thought it was just a marketing '' Hand Made Italian Artisan '' 'then this showed up : my thinking is that the company overpriced its niche , and was trolling for lower end shoppers i.e. Me. then I made some , and discovered the pasta is egg pasta , if you will . Ive made my own pasta , and ravioli in the past w a standard Italin hand crank machine and a cu9isinart . loved doing it. the filled pasta Ive been getting is pasta w/o the egg. Ive never made filled pasta w egg pasta its very different in taste and mouth feel. and this brand has a version w prosciutto I gave it a try mise : same pot , but w less stock. plated , w a little of the broth in the bowl. from time to time when Ive made filed pasta as a plated dish , rather than in a bowl as soup . the pasta needed a little more stock or got sticky the plate : very generous w the EVOO this stuff is terrific ! if you see this or other refrigerated egg pasta as torts or ray's give it a try . needless to say Ive tried several of their version , ad liked them all and indeed I stocked up during this sale .

Ahh … @rotuts is correct on the amount of plates and on the location. The picture was the prelude to the Escudella i carn d‘olla, the non-negotiable „lunch“ (~16.00h-21.30h) on the first Christmas day. Over the years I have graduated to play a bigger part of the preparation, and this year I did most of the work (under the watchful eye of my MIL) and all of the service. 24 adults and 9 kids - it was a busy evening … But starting from the beginning: my in-laws have a huge rooftop terrace, and in a sheltered corner the magic starts to happen two days before the meal … In different stages vegetables, organ meats, ears, bones, salted pork products and cured ham scraps are boiled for hours and eventually removed. It yields a rich, unsalted stock not unlike a good ramen base. Some hours before serving, the stock is salted and divided. In the larger part a variety of sausages, potatoes and cabbage are introduced and simmered for some more time. In the smaller part, huge garlic-heavy pilotas (meatballs) are simmered, then renoved and a special kind of pasta (huge shell shaped) filled with sausage meat are cooked. When done, the stocks are combined again and it’s time for service. First course (and what all are eagerly waiting for the whole year): the soup with pasta. You wont believe how much some Catalans can eat of that … Second course: boiled meats (beef, pork, chicken, lamb), ears, sausages, potatoes, cabbage and pilota, served as per request and dressed on the table with olive oil and salt. To be repeated until ~75% full … Third course (cooked in the meantime): roasted chicken with plums, raisins and pine nuts, that were marinated overnight in brandy, white wine and some proto-stock. Simmered until reduced and well caramelized. Fourth course: roasted apples with minced meat filling … Fifth course: coffee, brandy, cookies. Plus the kids reciting Christmas poems and collecting money from the grown-ups … Sixth course: Champagne & the Christmas toast. No complaints (even a foreigner made the soup 😜) ! Bon nadal 🙏

@HonkmanI wish I had that salad in front of me right now for breakfast. Marking this to try! Thawed out some walleye to fry along with some mushrooms, spinach and Mac and cheese Roasted a turkey quarter--you can tell I'm much more interested in the side dishes lol: Squash, stuffing and mashed potato patties. The usual ramen noodle cabbage salad with some roasted chicken mixed in --except I also added several spoons of this: My mom recommended it to me and now I'm also addicted. Calling it a salsa is a bit misleading IMO. It's oil based. All different kinds of roasted nuts: peanuts , pumpkin, sesame and sunflower. Garlic, lime and chiles too. I'm putting it on everything lol. Ham, cheese and onion paninis to go with Breakfast with the most delicious eggs that my mom brought me from her neighbor in Colorado. She babysits his chickens when he's gone. Oh and some crawfish boudin which is my favorite Roasted quail with salad and a spicy puttanesca pasta It's turned super cold which I'm not minding a bit so soup! And cornbread--half cheese and jalapeño, half plain and ham and beans from the freezer Walleye and bumblebee canned seafood chowder of sorts and cheesy bread Fried chicken night Last night I made a batch of Grammy's Rice Salad, fries and more BLT's

@palo, this was my query https://duckduckgo.com/?q=compare+Zojirushi-Bb-Hac10+with+Zojirushi+bb-pac20&t=newext&atb=v376-1&ia=web One result from BreadmakerGuides The biggest difference is the size of the bread loaf (and the amount of dough) that these Zojirushi bread machines can prepare and complete. The BB-HAC10 can only make 1 pound loaves. The BB-PAC20 can make 1.5-lb and 2-lb loaves, but it cannot make a 1-lb loaf size. Your choice between the two depends on the loaf sizes you prefer and the number of people you need to feed. Another difference that might be important is the gluten-free course of the BB-PAC20 Home Bakery Virtuoso. The BB-HAC10 mini bread maker does not have a gluten-free course and its manual has only one gluten-free recipe for brown rice bread. The BB-PAC20 is a much better choice for baking gluten-free bread. Bread machine bakers who dislike the rest step of Zojirushi bread machines, take note: the rest cycle of the BB-HAC10 mini bread machine cannot be cancelled. However, the rest cycle of the BB-PAC20 Home Bakery Virtuoso can be turned off by pressing and holding both the time up and time down buttons for longer than three seconds (until the display shows “REST OFF”). This is a small point, but it might be useful information to someone. BB-HAC10: Advantages It mixes and kneads dough for bread, pizza, cookies and pasta. Delay timer can be used to make fresh bread for breakfast. Small 1 pound bread loaf size makes it suitable for one person or a couple. Its compact design takes up less counter space than other bread machines. BB-HAC10: Disadvantages Loaf size is too small to be practical for a large family. The LCD is not backlit and might sometimes be difficult to read. It does not have an automatic dispenser for adding additional ingredients. The rest cycle, which warms the ingredients before mixing, cannot be cancelled. Individual knead, rise and bake cycle times cannot be reprogrammed according to personal preference. Kneading blade does not collapse, leaves a small hole in the bread loaf.

Our room has a full kitchen, so I was able to start the morning with a glass of iced tea while reading the local paper that they put on the door each day. Even the headlines remind me that I am in a different country than the USA We went to actual breakfast at the hotel but I did not take pictures as I just had some boring yogurt and fruit. We went over to the Royal Naval Dockyard to do some shopping. We saw the setup for an Oktoberfest celebration happening that night, Tickets were sold out. Maybe because of this cruise ship in dock. The island is not very crowded otherwise. I found a copy of the same cookbook I bought on my honeymoon 26 years ago for sale in the bookshop. This book made me laugh. An entire book about busses! Weather was looking a bit stirred up back at the beach Dinner was at Cafe Lido, located on beautiful Elbow Beach. I wish the windows opened, but the view is still lovely Drinks. I ordered a strawberry cocktail (too sweet, but I know it would be. It was fun for a couple of sips and then I switched to water.) Husband had a lemon martini Menu Bread service Shrimp Tuna tartare I chose the catch of the day, which was wahoo. I also ordered a side of spinach, because I was not sure if I would enjoy the dandelion greens that came with the fish. They were indeed a bit too bitter for my liking. The fish was excellent though. Husband ordered the pasta carbonara for some reason. I guess he was very hungry! Dessert menu We split the berry semifreddo. It was nice. No fancy dinner plans for today. We are waiting for the weather to clear (it's looking promising) and then are heading out in the mini car for a beach tour, and to a stop at the place that supposedly has the best fish sandwich on the island. I've been wanting to get there for ages, so we will see if it lives up to my expectations!

Dinner in Decatur with all ingredients from (and a shoutout to) the amazing DeKalb Farmer's Market. This may have been a farmers' market once upon a time, but now it is a giant international grocery. It is unlike any other "super" market. For certain products they contract with only one supplier. For instance just about all pasta products are Delverde,. dozens and dozens of shapes and sizes. There was only one brand of milk, something organic, that is is phenomenally good, and I don't say that about milk very often. The variety of vegetables is remarkable. Four different sizes of collards alone. There was Culantro and Cubanelle peppers, along with just about any other fresh pepper you could name. There was a bin of fresh green peanuts in the shell: it's the season for boiled peanuts! A fabulous fish market. Lots of smoked turkey products that they make in house. Berkshire pork. Tropical fruits you never heard of. A zillion things for making Indian dishes, including curry leaves and kaffir lime leaves. And on and on, with a few very strange omissions. My daughter says they don't carry any kind of tortillas, which is pretty weird, considering. Of course she shops in similar fashion as her father: fast and furious. and like him, if she doesn't see it right away she assumes they don't carry it. At least she has an excuse, like a full time job and toddler twins. Me, I'm dawdling and gawking. The most diverse bunch of shoppers you could imagine. Some jaw dropping turbans and other headgear and swooping African print dresses and saris. . So, dinner was put together from our market trip. Cooking for four plus is not something I'm used to on a daily basis, but my husband and I managed pretty well. Mac n Cheese with Delverde small penne. You can't go wrong there with toddlers. Long cooked green beans cooked with heirloom tomatoes, fresh beans and house cut hickory smoked bacon. Thanks to the twins, lots of leftovers there! Rotisserie chicken, one of the best ones I've ever had: spicy hot rubbed, plump. At first we couldn't find the rotisserie chicken, partly because it was such a large space unto itself, and for some mysterious reason, roped off with traffic cones and yellow tape like a crime scene.

Thought I'd try a different meatloaf: Bobotie (South African Curry Meat Loaf). I guess I didn't pat the loaf shape firm enough as it fell apart when I tried to lift it off the pan. The prep. took sometime, and it was a nice change with apricots, raisins, almonds, and all the different spices that = curry. Roasted zucchini and sweet potato made it a fall supper. I liked salsa with the meatloaf! Had a fair bit of meatloaf left over, but didn't want a full repeat. Dumped in a can of Hunts Thick and Spicy Tomato sauce, and it served us well over pappardelle pasta.

True ... Neither potato stuffed dumplings nor pasta filled with sausage is unusual. Just the combo with that specific reference puts it in a different - or unusual - context (and the packaging suggested serving them mixed with Sauerkraut, which we overturned in favor of rosted onions) ...

The beginning of the end. When I woke up in the morning, I had a little intestinal distress but I didn't think much of it at the time. I figured that maybe it was the spicy food (not that any of it it was THAT spicy) or maybe I was just a little nervous about going in the ocean for the first time in a long time later that morning.... Anyway, Mee goreng with fried chicken. I had asked for the mee goreng but I then asked if I could get it with some chicken. I did it in Indonesian because I didn't think she's understand the English... I said "Saya mau mee goreng dengan ayam" which literally means I want fried noodles with chicken. I assumed that meant that the chicken would be stir fried with the noodles, which is not unheard of in Indonesia - it's actually quite common. Anyway, I got fried noodles with deep fried chicken fingers. Maybe I'll blame the misunderstanding on Duolingo. It was tasty, in any case. Also, pineapple and dragon fruit. I had asked for some sambal (who can eat noodles without sambal?) and she brought this without saying what it was: I had no idea what kind of sambal it was - there's probably at least 30 different types of sambal in the Indonesian canon. From the chunky look I thought it could have been crushed peanuts in there (not typical with noodles, but whatever) and when I asked if it was sambal kacang (peanut sambal) she got a horrified look on her face and started running away. Then I took a sniff and knew exactly what it was... it was sambal terasi - chilli sauce made with fermented shrimp paste. So as she was mid stride, I called it out to her and she turned around and grinned. Yes, that's what it was. hehe.... After breakfast, we got on the dive boat to take us to the first site. It was a nice dive - maybe 45 foot visibility but midway through I started getting a bit more intestinal distress. Not good when wearing a wetsuit! And definitely not good when at 15 meters below the surface. This morning was supposed to be a 2 tank dive - so after the first dive, you spend about an hour on the surface hanging out and exhaling excess nitrogen (called the surface interval) and then you go for a 2nd dive. I started feeling really lousy during the surface interval. The crew had a bunch of sliced fruit for us as well as water and some chocolate cake. I tried it all, hoping the water and sugar would make me feel better. Nope. As the hour went on, I started wondering how much of a faux pas it would be to hang my butt over the edge of the boat and did I really care. Anyway, I decided not to go on the 2nd dive but insisted my wife did as she had to do 4 certifying dives and I did NOT want to get in the way of that. So I sat there in the shade trying to not get sick, while listening to the 2 crew members chat amongst themselves thinking I had no idea what they were sayign, but I actually could decipher more than half of it. I'm glad they weren't talking about me... that would have been awkward. At the dock, we saw some crabs... I instantly thought of lunch. The crew thought that was hilarious. So, once back on dry land, we went back to the room to "freshen up", me mostly in the bathroom. Then off to lunch. I wasn't terribly hungry, but I know the staff would have been really upset since we spoke to the chef and he announced that they'd have chicken curry for lunch, plus, our green mango grown in the village next door. lime juice The mango is the pale green thing. The other one is another local fruit typically eaten green but I had never heard of it and couldn't find it in photos anywhere. They served it with some salt/sugar/chilli (the white stuff) and kecap manis (sweet soy sauce) with chopped chilli - both typical with eating green fruit. Both were great. Pasta with tomato and eggplant. I wonder where they got parmegiano out there? Chicken curry. Typical Indonesian curry with lots of turmeric. After lunch, we hung out in the room as I started to feel worse by the minute. Achy, fever, lots more intestinal distress, and exhaustion. Crazy exhaustion. So bad that I didn't go to dinner! I think my wife did and the staff were all worried about me. They made her accept some "herbal tea" which they brought to me, which turned out to be ginger tea (made with fresh ginger) which actually did help my stomach a bit. That and 4 Immodium and Tylenol...

I wondered if anyone would pick up on that! 😂 Yesterday my niece and I walked down the street to pick up breakfast for everyone Menu I decided to just get four different bowls and everyone could pick which one looked the best. Fern Fuschia Gold Violet It was a pretty tasty start to the day. My niece and I went out after for a long walk around town. We filed up the little free library with books we did not want to bring home and then walked over to see if Herridge had anything new we wanted Score! Richard Russo is one of my favorite authors. I already have this book, but this one was signed and only $9. I'll give my other copy away. I love this house. It just sold to new owners a few months ago after being on the market for a very short time. We went to Provincetown for a very long walk on Herring Cove beach, then to town for shopping. My niece picked up a few things, but I decided to wait until we come back next month. It started pouring rain, so we went back to Wellfleet rather than eating in Provincetown. We returned to Winslow's Tavern (picture taken earlier in the morning, before the rain started) Husband's G+T Clams and calamari again Spiced tuna kofte Corn risotto with seared scallops Mixed sea pasta Cacio e pepe with corn The rain continued through the night, so no evening beach walk or sunset. We are wrapping things up here, but might have one more meal and a trip to a fish market before heading home.