MacKenzie

Thanks, Tony, it's fun isn't it:) I have the same pasta maker as you and have had it for a very long time but a few years ago I needed a new mixer and bought the Ankarsrum. It was called the Elektrolux when I bought it. It has turned out to be one of those things that you'd wish you had bought sooner:) I did buy some of the extras but not the pasta roller or cutter. However in the last year I broke down and bought the roller and one cutter. At the time I thought this is ridiculous, I already have the Marcato and attachments, but, well you know the story:) I am very happy I went ahead with the purchase. I agree, pasta couldn't be easier. The only trick is getting the right consistency but one you figure out what it should feel like it is just so easy to make. You won't buy pasta again.

Thanks, Cookie. All I know is that grilled food tastes great and I certainly enjoy doing the pixs. I'm cooking on a non KK grill but that is coming to an end shortly

First time for this bread but it went well with the spaghetti and the Grana Padano cheese frico. Grilled tomatoes from last summer made for a tasty sauce for the homemade spaghetti. Comfort food I used the recipe found here - http://www.food.com/recipe/the-easiest-bestest-focaccia-bread-ever-27968 Grano Pandano cheese with toasted fennel seed frico. Homemade spaghetti- Plated- Up Close

ckreef, thank you, I thoroughly enjoyed it, great post and your new Super Jr. is truly beautiful

ckreef, I might have to try your recipe, but my friend and I only make two, one each

ckreef, a friend and I get together once a week and make a specialty coffee. The one we make is a double shot of espresso, 1.5 oz of Irish Cream, 1/2 oz of Frangelico, frothed milk:) It is very tasty. Lately I discovered the whipped skim milk. I can't believe the whipped the skimmed milk. I never drink SM but don't knock it if you haven't tried the whipped SM. You must start with near freezing SM and whip it with an immersion blender, that's it. It is creamy smooth and on the sweet side.

More on the SV coffee, made more today and made a special drink. It has some Bailey's Irish Cream, Frangelico and whipped skim milk. I'm having fun

Good idea CC and tony:)

Those sausage patties I threatened to make are in a post of mine above that I edited and added the sausage pattie pixs.

tinyfish, thanks for that tip.

Tony, I have the stainless steel filter for the Aeropress and I used that to filter out the grounds. Had to do 2 batches because of the bigger amount of the SV coffee:)

ckreef, love those pizzas, they look so fresh and delicious

Normally I have espresso but every once in a while I like to have a mug of coffee but I have no drip coffee maker. I do have the Aeropress and it does make a fine cuppa but there are times when I want a bigger mug full. !4 g of freshly ground coffee 1.75 C of water Mix in Mason jar. SV for 1 hour @ 185 F. Strain out the grounds. The result is a nice mug of coffee, tastes very good, not strong and not bitter. :coffee2:

Thanks, for that Xmas gift idea, there are always people that I want to give a small gift and this would solve that problem Next time I'm at Costco I'll be making a bee-line for the garlic.

Yes, I totally agree, I also have Twenty

Kabobs look very tasty and before you know it those two young women will be posting their cooks on this site, best move over CC and make room

Sounds like the perfect deal to me

Thanks, I'm thinking I might make more of the chicken garlic sausage meat so that I can make some breakfast patties. I have lots of the steam roasted garlic left Well, I made a half batch of the chicken roasted garlic sausage meat for breakfast patties. Most are frozen but did use them for breakfast today- Juicy as ever:)

Mrs skreef, you cook is looking very tasty

tinyfish, I hope you like the roasted garlic. I'll be interested to hear what you think of it. Now I have to figure out what to do with the jar full I have.

Steam Roasted Garlic Place garlic bulk in a garlic baker with about ¼ inch of water. Put the cover on the baker. If not using a garlic baker with a cover then cover the dish with foil. Place in a 325F oven and bake for about 1 hour or until the garlic is soft. Remove from oven and let cool. Slice bulbs horizontally in half. Squeeze out the softened garlic cloves. Using the back of a spoon press the softened garlic cloves thru the strainer. Store in fridge for up to 1 week. Garlic roasted this way will be lighter in colour, sweeter and have less harsh flavour.

Here is a pix of the salted chives- I will post the recipe for the Steam Roasted Garlic" in "Everything Else".

Here is the rest of the chicken garlic sausage story. The recipe is one I got from Ruhlman's book, "Charcuterie, The Craft of Salting,Smoking and Curing", Uncooked sausage just put on a 275F grill and they will stay there until the IT temp. reaches 152F and then seared. That should bring the temp. to 160F. Sausage are now at 152F and ready for searing. Searing- Sausages are now ready to eat. Plated. The interior, these sausages are so moist as you can see from this pix. I will be making these again:)

No, you would want to watch how much salt you add as this is quite salty. I think it will keep for at least a year, I've had mine since last summer and it looks as fresh now as it did in the beginging

Pick fresh chives and pass them through the fine die of meat/food grinder. Mix with food preserving salt in the ratio of 2:1 by weight; chives:salt Store in jars in a dark cool place. Use in soups, stews, etc. *** Can use kosher salt if processing salt is not available.