Nothing but a bunch of enablers I tell ya!!!!!

[WaterRat]

Kevlar, huh? Oh, crap, here we go again....
Can you buy just one?

Only about $10 for a pair… good for oyster shucking too as I usually slip at least once on a dozen

 

[Steve H]

I'll be making hot sauce this weekend.

Almost 4 weeks fermenting. and PH is at 3.9. Not quite ready to do another batch of kraut. Though, I haven't done Kimchee yet.

 

[BrianGSDTexoma]

You try that thing out Steve? I got one and thinking of trying some Fettuccine this week. Any tips would be welcome.

 

[Steve H]

You try that thing out Steve? I got one and thinking of trying some Fettuccine this week. Any tips would be welcome.

I've used it a few times. Does a good job. Just remember to gradually thin the pasta starting with the largest setting. To the desired thinness. Did you get a drying rack?

 

[Chris_in_SoCal]

Good for you Steve but I am happy to let our Kitchen aid mixer do the hard work with the attachments while I can concentrate on just feeding in the dough. Hand cranking on top of that would just be too much work for me. It all ends up the same in the end which is more important.

I also have a couple new things fermenting in the kitchen. Carrots with garlic and bell peppers. That will be posted later when they are done.

 

[Steve H]

Good for you Steve but I am happy to let our Kitchen aid mixer do the hard work with the attachments while I can concentrate on just feeding in the dough. Hand cranking on top of that would just be too much work for me. It all ends up the same in the end which is more important.

I also have a couple new things fermenting in the kitchen. Carrots with garlic and bell peppers. That will be posted later when they are done.

Sounds like a interesting ferment. I'll be anxious to see the results.

 

[BrianGSDTexoma]

I've used it a few times. Does a good job. Just remember to gradually thin the pasta starting with the largest setting. To the desired thinness. Did you get a drying rack?

I don't have one. How long does it need to dry?

 

[Steve H]

I don't have one. How long does it need to dry?

Not long. It'll vary according to thickness, room temp, and humidity. I just let it rest for a half hour.

 

[Smoking Allowed]

We make pasta often and have the Marcato Atlas 150. It was a wedding present 30 years ago

 

[Chris_in_SoCal]

Sounds like a interesting ferment. I'll be anxious to see the results.

I worded that part wrong. It's actually two ferments.

 

[Danblacksher]

lol

Sous Vide
Blackstone griddle
LEM grinder

I got those as well after coming on here and

warming cabinet
Sausage stuffer
Tortilla press
meat slicer
vac sealer
new smoker.....
which required 2 more stand up freezers to hold all the stuff I have made!

now Steve has me wanting a pasta maker. I am gonna have to open a restaurant just to get more storage

 

[chopsaw]

I don't have one. How long does it need to dry?

You don't have to let it dry . I have a rack but hardly ever use it . Mix then wrap in plastic and hold in the fridge for 30 minutes to 1 hour . Roll out what you need and cook it up .