Hey Grandpa, What's for Supper? Part 2

[pennyJo1960]

Roast beast. potato and carrot.
We can do our tree today finally

 

[sourland]

Going easy tonight - hotdogs, French fries or macaroni salad.

 

[Blooie]

Think I’m gonna get out the 00 flour and eggs and get some pastas made. After living in the camper for almost 3 months, I went through what I had in the freezer. I just make up what I want, freeze it on a sheet pan, and after it’s frozen I bag it in sizes portioned for two. I usually make some spaghetti, pappardelle, tagliatelle, and raviolis, although the dough for ravioli has a little oil in it as well. I get around that by dividing the dough, letting it rest, making up the other pastas first, then just oiling my hands to give it a final light kneed before I roll it out.

I like having quick meals ready or almost ready to go and since I now have this amazing kitchen with a giant center island, I can really let go!

 

[pennyJo1960]

I make most if not all of our pasta.

 

[BReeder!]

Think I’m gonna get out the 00 flour and eggs and get some pastas made. After living in the camper for almost 3 months, I went through what I had in the freezer. I just make up what I want, freeze it on a sheet pan, and after it’s frozen I bag it in sizes portioned for two. I usually make some spaghetti, pappardelle, tagliatelle, and raviolis, although the dough for ravioli has a little oil in it as well. I get around that by dividing the dough, letting it rest, making up the other pastas first, then just oiling my hands to give it a final light kneed before I roll it out.

I like having quick meals ready or almost ready to go and since I now have this amazing kitchen with a giant center island, I can really let go!

I always grab semolina flour for pasta. This 00 is new to me. I googled it though and learned something new today.
Question though, do you buy a specific brand or look for a specific wheat or protien content?

 

[Blooie]

I make most if not all of our pasta.

Once you’ve had fresh, there’s just no going back to packaged, is there?

I always grab semolina flour for pasta. This 00 is new to me. I googled it though and learned something new today.
Question though, do you buy a specific brand or look for a specific wheat or protien content?

I have semolina as well. But with arthritic hands, I found the stiffness a bit harder for me to knead. I do like it for dusting pizza pans, though, so I keep it around. I use the rye and wheat for my sourdough, the rice flour for dusting bannetons and dough, White Lily Self-Rising (which I have to order from Amazon) is for biscuits and coatings for frying, Durum for some breads, bread flour for (obviously) breads, 00 for most pastas, and good old All Purpose for everyday stuff.

Ken laughs at me….he says people collect stamps, antiques, buttons, but his wife collects flour. I do. And I do use them all! In addition to what’s in this photo, my canister of All Purpose is on the counter instead of in the pantry. It almost sounds wasteful of money to buy so many specialty flours, but there’s a reason those specific flours work so well for specific baked goods. What’s the difference if I use pounds and pounds of All Purpose for absolutely everything rather than cups of various flours that work exceptionally well for what I need? I’ll go through it much faster and have to replenish it more often anyway, and risk mediocre results. My time is worth something, too.

I don’t remember what specific brand of flour my 00 is….I usually order all of my specialty flours from Nuts.com because the products are always fresh and the shipping is fast. I’ve found that 00 flour absorbs whatever liquid I’m using faster and more evenly than Semolina, and it has a much silkier feel to the hands.

 

[Blooie]

Oops, forgot the photo..l.

 

[BReeder!]

Oops, forgot the photo..l.
View attachment 2954964

I like the baskets in the pantry. I may steel that idea. In always afraid a bottle of something will fall off a shelf.

 

[Blooie]

That’s why I did it…plus all like products are together. No more buying another bottle of Sesame oil because the one I had got buried somewhere in the back of a cabinet behind other stuff that was probably also lost and orphaned! I have one empty basket that’s a little bigger. When I get ready to make something, I grab everything I need, load it all in the basket, then take the whole basket to the kitchen and unload it. As I use each thing, it goes right back into the basket. That way A) I know I used an ingredient because it’s container is back in the basket, and B) it’s a one-trip-out-one-trip-in kind of setup instead of running back and forth to get stuff or put stuff away.

I also love my spice organization! It has saved me a lot of money too - I can see at a glance what I’m out of, so I’m not buying multiples of chili powder or whatever.

 

[BReeder!]

Today we ate roasted turkey thighs and homemade tater tots.
The tots were something I just whipped up because we have a lit of potatoes and onions around. I grated a few onions and bunch of potatoes in the food processor and strained as much liquid from them as I could through a kitchen towel. I then added an egg, a 1/4-1/3 cup flour, garlic powder, parsley, salt and pepper. Using a cookie dough scoop I dropped balls of the potato mixture into hot oil. Fry until golden brown and tada!