V12man Posted September 3, 2015 Posted September 3, 2015 this. I just make all my sauces in a big batch. So once a month or every 2 weeks or so, I make a tomato based pasta sauce. Or if I don't have any, I just get a tomato or 2 and some garlic, basil and salt / pepper and chuck it in the pan with the rest of the ingredients. not a lot of difference between pasta and sugar.... cut that **** out.....
V12man Posted September 3, 2015 Posted September 3, 2015 This thread has inspired me and even though I don't use sugar in my coffee or drink fizzy drinks (except for Fever Tree tonic for my G&T) my wife and I both have a sweet tooth. My wife has been away for a week and I have used the last few days to make a change as I find easier just to have to deal with my own cravings. This morning, for the first time since they opened, I walked past the Toffee jar at Mike's bikes without taking some "Padkos". I feel virtuous. Thanks for staring the thread WP.Woolies Sugar free Tonic.... you must be as unobservant as me..... I have NEVER noticed a toffee jar at Mikes - despite being a local......
Captain Fastbastard Mayhem Posted September 3, 2015 Posted September 3, 2015 not a lot of difference between pasta and sugar.... cut that **** out..... home-made whole-grain pasta. And I'm not gluten intolerant - I've found that out the easy way...
Captain Fastbastard Mayhem Posted September 3, 2015 Posted September 3, 2015 This thread has inspired me and even though I don't use sugar in my coffee or drink fizzy drinks (except for Fever Tree tonic for my G&T) my wife and I both have a sweet tooth. My wife has been away for a week and I have used the last few days to make a change as I find easier just to have to deal with my own cravings. This morning, for the first time since they opened, I walked past the Toffee jar at Mike's bikes without taking some "Padkos". I feel virtuous. Thanks for staring the thread WP.So far, from starting on the healthy eating boat, I'm down 1kg. Bring it. That includes the effects of last night's dinner - 2 large glasses of red, a 300g sirloin and 230g of garlic chilli butter calamari. Total consumption for yesterday was just shy of 1,500 kcal.
HBO Posted September 3, 2015 Posted September 3, 2015 home-made whole-grain pasta. And I'm not gluten intolerant - I've found that out the easy way... can you share this recipe. Please.
eddy Posted September 3, 2015 Posted September 3, 2015 Woolies Sugar free Tonic.... you must be as unobservant as me..... I have NEVER noticed a toffee jar at Mikes - despite being a local......Wilson toffees. The cola and liquorice ones are the best. The jar is on the counter to your right as you leave the workshop having put a dollop of Loctite and some torque on the lockring to silence the rattling from the back of the Italian Stallion.
Captain Fastbastard Mayhem Posted September 3, 2015 Posted September 3, 2015 can you share this recipe. Please.EDIT: I should say that this is actually wholeWHEAT pasta. Whole Grain pasta is an impossibility given that the grains would not work down in the kneading and mixing process. it's quite easy, really. The amount of eggs varies depending on the size of the egg, but this is a guideline. 1 XL / Jumbo egg to 100 g flour of your choice (large eggs are 2 to 150g flour) Place them in a food processor and blitz / pulse until they resemble breadcrumbs (about 10 pulses should do it) If it doesn't come together, add a TINY bit of water. That'll help it bind. You don't want to have a brick on your hands, and you can tell when it's too stiff / dry almost immediately. If you carry on kneading a dry mix, there's no way to save it. You'll have to start again and drop the flour to egg ratio. Take it out, place it on a floured surface and knead, adding a dusting of flour if it's too sticky. You'll know if it's too sticky - it won't want to come off your hands. Knead for about 10 minutes, as you would bread dough, or until it becomes soft and silky. It's quite a considerable change in texture. Once it's reached that smooth and silky texture, wrap it in glad-wrap and place it in the fridge for at least 30 min. This is so that it'll set. Once that's done, get your pasta machine (not essential, and if you don't have one I'll detail the steps later) and set it to the max width. Take out the dough, and form it into a square (you may need to cut it into pieces to form manageable sized sheets) Dust with flour, and feed through the pasta machine. Fold in 2, and repeat. Gradually wind your way down in settings until you get to an acceptable thickness (I like setting 2 or 3 for tagliatelle) all the while folding the sheets over and over again so you're working the dough as you feed it through each setting. If the sheets end up too long, then just cut them in 2 and carry on. Remember to dust with flour to prevent it sticking to the pasta machine. When it's at your desired thickness, switch out to your preferred cutting blade on the pasta machine, and again, dust the working surface and pasta with flour so that it doesn't clump. Feed through, then put one hand under the cutting attachment so that it catches the now formed strands, and feed the pasta through slowly. Hang somewhere, or just put them in a bowl if you're going to be putting them straight into the pot once you're finished cutting. If you don't have a pasta machine, it's no hassle. Just take the dough out the fridge, lay it on a well dusted working surface and take out your rolling pin. Roll, fold. repeat. Roll fold repeat. Get it to the point that it's about 1 or 2mm thick (it may take a while, and you may need to cut it into manageable pieces) but that's effectively doing the same thing as running it through the machine multiple times. When you've reached your desired thickness, get a long knife and start cutting it into strips. Yes, this will take a long time. Far longer than with a pasta machine (WW sells one for R 500 and it's pretty darn sturdy) but it's worth it. Again, hang, or put into a bowl - make sure the pasta sheets are dusted with flour before you work it, otherwise it may stick. Once it's all ready, the water must be in a rolling boil, and well salted. Cook for 3 to 4 minutes, depending on how much you have and your desired level of "bite" Drain, put into a collander and drizzle in olive oil. Toss. This will ensure that the pasta doesn't stick, post cooking. Best. Pasta Ever. This can obviously apply to pretty much any type of flat pasta. For macaroni and all the tube type pastas, you need to get an extruder (more $$$) but I don't see the point when tagliatelle, spaghetti, lasagne, farfalle, canelloni and so many more can be made with just a rolling pin and / or pasta maker and knife. It's a time consuming practice, sure. But once you've made your own pasta, there's simply no going back. Egg. Flour. Blend, knead, refrigerate. Divide into smaller pieces, roll, fold, roll fold repeat. Cut. Cook.
Wayne Potgieter Posted September 3, 2015 Author Posted September 3, 2015 EDIT: I should say that this is actually wholeWHEAT pasta. Whole Grain pasta is an impossibility given that the grains would not work down in the kneading and mixing process. Egg. Flour. Blend, knead, refrigerate. Divide into smaller pieces, roll, fold, roll fold repeat. Cut. Cook. A thermie can do all of that autonomously while you stand in the kitchen picking your nose...
Captain Fastbastard Mayhem Posted September 3, 2015 Posted September 3, 2015 A thermie can do all of that autonomously while you stand in the kitchen picking your nose... yeah, but I'd rather go to the PnP down the road on the way home and buy 2.5kg of Eureka Mills wholewheat flour EDIT: Though milling my own flour from stampkoring would be pretty awesome.
MTBeer Posted September 3, 2015 Posted September 3, 2015 yeah, but I'd rather go to the PnP down the road on the way home and buy 2.5kg of Eureka Mills wholewheat flour EDIT: Though milling my own flour from stampkoring would be pretty awesome. you mean you don't have one of these in your back yard http://naturalis.am/wp-content/uploads/2014/05/Indian-Mill-stones.jpg Philistine... thermomix shmermomix
V12man Posted September 3, 2015 Posted September 3, 2015 Wilson toffees. The cola and liquorice ones are the best. The jar is on the counter to your right as you leave the workshop having put a dollop of Loctite and some torque on the lockring to silence the rattling from the back of the Italian Stallion.Red locktight works well....
Spinnekop Posted September 3, 2015 Posted September 3, 2015 Day 3 of less to none sugar. No chocolate. No cookies. No bread. Starting to see noises.
Wayne Potgieter Posted September 3, 2015 Author Posted September 3, 2015 Day 3 of less to none sugar. No chocolate. No cookies. No bread. Starting to see noises. Hang in there.
Captain Fastbastard Mayhem Posted September 3, 2015 Posted September 3, 2015 Day 3 of less to none sugar. No chocolate. No cookies. No bread. Starting to see noises. Yep. That will pass.
hayleyearth Posted September 3, 2015 Posted September 3, 2015 Day 3 of less to none sugar. No chocolate. No cookies. No bread. Starting to see noises. I failed. I had 2x Super M's Edit: chocolate ones of course
Captain Fastbastard Mayhem Posted September 3, 2015 Posted September 3, 2015 I failed. I had 2x Super M's Edit: chocolate ones of courseYeah, that'll hurt the efforts...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.