Subj : Best Whole Wheat Pasta re
To : Janis Kracht
From : Dave Drum
Date : Thu Mar 07 2024 05:21:00
-=> Janis Kracht wrote to Dave Drum <=-
> Is Prism back "on the air"? I try every morning asnd get dumped
> unceremoniously out on my ample fundament.
JK> As hard as it is to believe, I am STILL having problems on my
JK> daughter's space that she set up for me to run filegate.net... :( I
JK> think I am lost for the first time in my computer-life. I am running
JK> two instances of BBBS over here.
JK> _This_ one is on my local box where I am typing right now - It is the
JK> main node running with the BBBS/Li key file I paid for from Kim Heino
JK> for IIRC 15 nodes.
JK> The second instance I am running is using Kim's default free 3 nodes
JK> you get for free with BBBS, and I am running that instance on the site
JK> my daughter set up for me on Digital Ocean as a point off my 1:261/38
JK> address. So eventually if I get things going correctly, when you see
JK> 1:261/38.75-76, that is my "nother node" <grin>.
I'll keep at it every morning. One day you'll get it ficksed (g). It's
recently gone from 6 or 7 seconds before dumping me into the bit bucket
to immediate disconnect.
> I remember watching Mario Batali making pasta on his TVFN show and
> thinking "That looks very similar to what my Grandmother taught me to
> make when I was a pre-teen.
JK> Ah.. another man brought down by bane desires <g> He did seem like a
JK> decent cook, in the few shows that did watch.
JK> I liked the above recipe I posted since it really did make very good
JK> whole wheat pasta, which there is no doubt is so much better for you
JK> than that made with standard all-purpose or even bread flour.
JK> Now seeing your Grandmother's recipe, I do want to try it to see the
JK> difference.
> MMMMM----- Recipe via Meal-Master (tm) v8.06
> Title: Whole Wheat Egg Noodles or Dumplings
> Categories: Five, Pasta
> Yield: 1 Batch
> 4 tb Ground flax seed
> Adapted from a recipe of my Grandmother, Helen E. Moore
4 Squirrels; skinned, gutted,
- cut up, soaked in salted
- water overnight
6 md Potatoes; peeled, diced
3 md Carrots; scraped, sliced or
- diced
pn (ea) basil & oregano; a big
- pinch
1 tb Parsley flakes
Salt & Pepper
Arrowroot to thicken gravy
MMMMM---------------------------DOUGH--------------------------------
2 c Flour
2/3 c Shortening or lard
3/4 ts Salt
5 tb Ice water
1 lg Egg
Cook squirrels in large pan, using enough water to cover.
Salt to taste (about 1 tsp). Cook 2 to 3 hours or until
tender. Remove squirrels from pan, cut up, roll in flour,
and fry in shortening over medium heat until browned.
To the broth add potatoes, diced and carrots. Return
broth to heat and let simmer until potatoes are cooked.
Broth should thicken with the cooking of the vegetables.
If not thick to your liking add some arrowroot until
desired consistency is reached. Taste broth and adjust
seasonings.
Mix together all ingredients for dough, using fork to cut
flour through other ingredients. Work gently 1 minute with
hands.
Roll out dough on floured surface to about 1/4" thickness.
Cut in 1" or bite size pieces and add to boiling broth and
vegetables. Add parsley flakes and salt. If not enough
salt is added, dish will taste bland.
Add browned squirrel back to the broth. Cook 30 minutes on
low heat.
VARIATION: Roll the pastry out like pie dough and make
one large or six small pies.
From: Dirty Dave's Fevered Imagination after being gifted
with several squirrels by a friend who is a mighty hunter.
Uncle Dirty Dave's Kitchen
MMMMM
... "Treat everyone you meet as if they were you." -- Doug Dillon
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