Reddit mentions: The best pasta & pizza tools

Hey, I have a saved comment for this! Here you go:

> Famous, traditional dishes
>
> beef stew: what Hungarians call 'pörkölt', this is what's incorrectly known as 'goulash' abroad.
>
> beef and potato soup, aka. what Hungarians consider real 'goulash'.
>
> chicken paprikash: the chicken variation of the above stew, with added sour cream.
>
> The iconic side dish for Hungarian stews is egg noodle dumplings, called 'nokedli' or spaetzle in German-speaking areas. Specialty stores and shops throughout Central Europe sell spaetzle makers. A potato ricer with adjustable discs might work as well. Pick the one with the large holes and use a knife to cut them if they don't separate into small pieces on their own.
>
> If you don't have either, all you need is a teaspoon dipped in hot water, a pot and a fair amount of patience to individually spoon each noodle into the boiling salted water. They are done when they float to the top (do it in small batches).
>
> Somló trifle: a scrumptious walnut-chocolate sponge cake dessert, but very time consuming to make. Most Hungarians eat it at confectioneries because of this, but if you're a hardcore cook, prove they are wrong to do that!
>
> Dobos torte: another labor intensive, but delicious and traditional cake of caramel, cocoa and walnuts.
>
> Lesser-known dishes
>
> catfish paprikash: another variety of the two recipes up top. Best served with dill-cottage cheese 'nokedli' (adjust the above recipe).
>
> pork fillet Bakonyi-style: pork in creamy mushroom sauce
>
> sirloin Temesvári-style: with yellow wax or green beans (yellow is preferable)
>
> tripe stew: tastes great if you're an adventurous eater!
>
> fruit soup: if you're not weirded out by tripe already, this is a sweet soup with whipping cream, fruits and cloves and it's not a dessert. Yes, we do eat and like it!
>
> bean goulash: substituting the potatoes for pinto beans in the goulash recipes transforms it into a very different, but equally fantastic soup.
>
> drunkard's soup: the perfect hangover cure or something that warms you up in the winter - sauerkraut soup with root vegetables, pork and sausage.
>
> lecsó: pepper-heavy ratatouille, feel free to make it more filling with adding rice or beaten eggs. Use spicy Hungarian sausage (sub for chorizo or other air-dried, smoked, paprika-heavy sausage). Do not use bell peppers for this or any other Hungarian recipe ever, the sweetness will ruin it.
>
> főzelék, vegetable stew or pottage is also very traditional and simple, though in my experience the creamy consistency of some of the recipes can be off-putting for many foreigners (maybe don't start with the green pea one). However the spinach or lentil one will not be alien to the fans of Indian cuisine.
>
> sweet dumplings of different varieties are favorites of all children.
>
> Cookbooks, recipes
>
> For a general Hungarian cookbook, use Zsuzsa's Cookbook. Written by a Hungarian grandma living in Canada, her recipes are already adjusted for what's available in North America. Her site is antiquated, click on the names of the categories, not the images. She also cooks a fair amount of non-Hungarian food, you can spot which is traditional by the Hungarian name written after the English ones.
>
> Zserbo.com's focus is lesser-known, but commonly eaten Hungarian dishes as well as regional specialties that even Hungarians can be unfamiliar with. Updates are infrequent, but there's a solid number of recipes up already.
>
> Among cookbooks this and this are solid, English-language cookbooks with both classics and everyday recipes.
>
> This one is a super and very traditional Jewish-Hungarian cookbook by a famous family of restaurateurs who also run the best traditional restaurant of the country. Also available as an e-book if you'd like to save on shipping fees.
>
> Cooking tips, ingredients
>
> Hungarian paprika is not the same as what's sold as that in North America (ground bell pepper). Ours is a much more flavorful pepper variety grown for exclusively spice use. You can order from here, they ship from Hungary and carry the real deal! Or if you'd prefer domestic shipping, this business with shops in Wisconsin and Illinois comes recommended.
>
> Most of the recipes suggest using oil to fry the onions. If you do that, make sure you're not doing it with some harsh olive oil, but sunflower, canola or something equally neutral tasting. However it's lard that really brings out the best flavours from the paprika, you should go for that. Make sure to only mix in the paprika powder when the pot is off the flame, otherwise it'll burn within 10-15 seconds and becomes bitter.
>
> Some of these recipes suggest bell pepper, which is odd as we never use it in Hungary. Use something mildly hot instead (Hungarian wax pepper or closest equivalent), it has moderate heat, so account for that and the guests' tastes as well.
>
> Celery root (celeriac) and kohlrabi are somewhat important and widely used ingredients in Hungarian soups, not sure if you have them available. Their roles are similar to bay leaf, rounding the other flavors out. They are put in whole (well, a quarter or a half to be precise depending on the size, you need maybe 150-200g sized bit each) and are removed after cooking. You can omit them if you don't have them available, but it's best to include them.

Both Zserbo.com and Zsuzsa's Cookbook have simple recipes along with averagely complicated ones, but obviously they assume typical kitchen skills. If you don't know what roux is, or how brown sauteed onions should look like, you should watch some basic tutorial videos on YouTube, there are plenty.

One commonly used thickening ingredient in Hungarian recipes (mostly for soups and 'főzelék', which is a thick vegetable stew) is roux, either in itself or with paprika mixed in it. In the latter case, only mix in the paprika once the roux is nearly done, for the last 10-20 seconds or so, otherwise the spice will burn and turn bitter. And it should be done over low flame from the beginning.

Hungarian recipes greatly prefer lard over oil for cooking, so if you have that available, use that. If you don't, do search out sunflower or rapeseed oil, don't use olive.

As far as paprika brands go, almost everything pre-packaged will be crap, and I doubt the few good ones go for exports, because they are usually from smaller companies. However do go to a gourmet/import food deli for the best chances. If you fail, unsmoked Spanish paprika (pimentón dulce) is quite close in flavor and should be easier to find.

The most basic recipe I can think of is lecsó. But since it's not much more than (ideally flavorful) veggies cooked together, you will find it almost identical to peperonata. The only difference is that we use Hungarian wax peppers instead of the too sweet bell peppers, and which you can further flavor it by adding beaten eggs and/or sausages.

The second easiest ones are any of the soups. Goulash soup is quite easy, as are others, pick any one here.

Meat stews take a while to cook, especially if you're using pork or beef instead of chicken, but the cooking process itself is simple as well. Foreigners incorrectly believe 'goulash' is a meat stew, but we actually call that 'pörkölt'.

Good luck!

Trying again without links:

So, I decided that I don't feel like spending more time on this, and I got most of them, so let's roll with it.
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Riddle 1

Wine

[Item - Spaetzle Maker] amazon.com/dp/B00004UE89/ref=wl_it_dp_o_pC_nS_ttl?_encoding=UTF8&colid=2RQMTOPDX95LA&coliid=I3T5XA41NPA20B

So this is kind of a stretch, but hear me out. Over the weekend, I let the "German" in me out, and I cooked a wonderful meal consisting of schnitzel (pork shoulder blade, fried to perfection) and a side of spaetzle (German dumplings). That evening, I also bought a bottle of Roscato (a sweet red wine from Italy) to have with dinner, and it was DELICIOUS. While making the meal and drinking the wine, I mentioned to my wife how great it would be to have a spaetzle maker. She agreed, so it's on the WL.

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Riddle 2

A doormat (though based on theme it should really be a broom, but that doesn't make sense in your riddle)

[Item - Subaru Floor Mats] amazon.com/dp/B004HGXWXU/ref=wl_it_dp_o_pC_nS_ttl?_encoding=UTF8&colid=1462GJGC40KP1&coliid=IAIIHKXJYAGUI

So on Thursday I bought myself a new-to-me 2011 Subaru Legacy. It's pretty cool minus the issues with the key, but besides the $100 I had to spend to "fix" it, it's grand. I noticed when checking out the car that it had gray Jetta floor mats. Note that my car has black leather interior, and is a Subaru, not a VW Jetta. I found these, they have good reviews, so I put them on my WL as something to get for my new car so I can get rid of those awful floor mats.
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Riddle 3

A hat

[Item - Sunglasses] amazon.com/dp/B005P195KU/ref=wl_it_dp_o_pC_nS_ttl?_encoding=UTF8&colid=P31L4QN6S6PK&coliid=I2DOHRI12MKZ6T&psc=1

There are two things every good baseball/softball/wiffleball player needs. A good hat, and a good pair of sunglasses. I always wear a hat (thanks a lot, male pattern baldness), so I've got plenty of those (need to get a new one, but Amazon doesn't have the one I want). What I don't have is a good pair of sunglasses for playing ball outside. My aviators are scratched, and, well, wearing aviators to play sports doesn't exactly work well. These are sitting on my WL for that day where I finally go "DAMMIT I NEED SUNGLASSES TO GO WITH MY HAT."
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Riddle 4

A book

[Item - A+ Cert Study Book] amazon.com/dp/1118324056/ref=wl_it_dp_o_pC_nS_ttl?_encoding=UTF8&colid=E9RD1GO4V1KF&coliid=I3I1EOQ0P5X4TS

So this one is REALLY lame compared to my other stories. For this, it's an ACTUAL BOOK (how lame). I work in IT, and one of the most BASIC qualifications for most jobs is CompTIA A+ certification. I know that with a brief refresher I could pass the test pretty easily, but I don't want to take any risks, and would rather study up and blow it out of the water. I need this book in order to help me do that.
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Riddle 5

This one I'm not sure about, but I can't take any more time to figure it out (thanks a lot, work). A trunk? that seems to make the most sense based on the theme here....

[Item - LEGO VW Camper Van] amazon.com/dp/B0050R0XEG/ref=wl_it_dp_o_pd_nS_ttl?_encoding=UTF8&colid=2KY51TV5KVQCC&coliid=I1FBGVJXQ9BEYK)

This one is a real stretch. When I went through this the first time, I thought that you were looking for "A car" (boot//trunk//place to store stuff or even hide in), but then when I looked at the theme of everything, I decided that was wrong. I changed my mind and went with a trunk. To combine those two things, here's the LEGO version of a car, which has a trunk, and also has a little suitcase on the top of it, as it is meant for camping and camping activities - a great place to hide away from everything!
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Bonus

A cape!

[Item - LEGO Movie Batman figure] amazon.com/dp/B002U2UFB0/ref=wl_it_dp_o_pC_S_ttl?_encoding=UTF8&colid=2KY51TV5KVQCC&coliid=I2J6HQ9IEA6T9E)

What better way to exemplify the answer of "A cape" to a riddle than with a legit superhero. I actually bought this little batman for a friend of mine, and after putting it together, thought I should have one myself. He has two faces, a cape, the bat helmet, and a batarang. This character is simply awesome in the movie, and looks pretty damn awesome to boot! (Get it? Boot? From the last riddle? ^(I get it ... it's not funny...))
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No WL Additions were made for this, I improvised and managed to connect everything to something already on my WL. Thanks for the contest!!!

Awh, I love hobbitses! :)

My favorite birthday is probably the one I just had this year. It was on a Wednesday, but the following weekend my fiance took me to the zoo. And I hadn't been to the zoo since I was in elementary school, so it was SO MUCH FUN!! We saw giraffes and zebras and elephants and lions and ostriches and ocelots and fish and bears and birds and all kinds of fun stuff! Then we went to the gift shop and he got me a little stuffed giraffe that's super adorable. It was AWESOME and I loved it :)

Pastasaurus, RAWR!

Happy Birthday! And I'm not just saying that because it's the raffle phrase. I hope you have an EXCELLENT one hundred and eleventh birthday! :) Thanks for the contest!

It's amazing how nice having new stuff is. We usually bought everything for as little as possible and kept them way past they were worn out.

We favored registering for nicer things with less quantity than small things we could get anytime. We haven't gotten to use all of our registry things yet, but here are a few things we received that have been a big improvement for us. They are available at different stores.

• Container Set My wife insisted we get these and while I thought they were way to expensive. Someone did get them for us when there was a sale and they have been so nice to put all our pasta and cereal in. They are really easy access for these things and saved us a lot of room.
  
  
• Pans We love these pans. They cook perfect pretty much every time and are soo easy to clean and nothing sticks (at least so far). We make the best omelets ever now. We also got the larger Calphalon Non-Stick System Cookware set, but haven't had a chance to use them yet. I think that includes similar ones to this, but we use these everyday so it's nice to have extras.
  
  
• Pizza Cutter This pizza cutter is pretty nice too, it cuts pizza without making a mess. Only thing is that it's a little large so you need a bigger pizza pan. Otherwise, it's great.
  
  
  
  
  
  
  
  
  
  
  

Cheez-Its! you need a food processor to make it, but it's reasonably easy. They are my favorite processed snack, so I was stoked to find a way to make them myself.

Making your own ricotta is also not too tough and a really cool process. Watching the milk separate into curds and whey is really awesome. And you can make the best lasagna with it.

Yogurt is also pretty easy. Basically you just warm up milk, add some old yogurt too it and let it sit. I let mine culture in a beer cooler, because the temperature is more static.

Making pasta is also pretty easy, but requires equipment. My recipe is 1 cup of white flour to 1 egg, with about a half eggshell's worth of water (for two people). If you want to mix it up, do half whole wheat/buckwheat/semolina flour and half white. It's so much tastier than store bought dry pasta, cooks faster, and keeps well in the freezer. I have very fond memories of making pasta with my mom when I was younger.

Anyway that was longer than anticipated. I make almost all my food from scratch, so if there is something you want to know about I can probably point you in the right direction. Cheers!

Okay, here we go...

Mandatory items:

• Food processor or stand mixer
  
  
• Baking scale that measures in grams and ounces
  
  
• Baking stone ^1
  
  
• Wood pizza peel ^2
  
  
• Aluminum pizza peel
  
  Notes:
  
  ^1 Most people will swear by a baking steel instead of a ceramic stone. If your budget allows it, a 1/4" thick steel is much better than a stone.
  
  ^2 I linked to a fancy one, but it really makes dismounting your raw pizza onto your hot stone/steel an easy task. There are cheaper wood peels that don't have the canvas conveyor.
  
  Recipes:
  
  For the dough, my favorite is Kenji's. I follow it to the T, weighing out each item in grams, and it's perfect. Honestly, I've only tried two other dough recipes, and the differences between all of them are minor, but Kenji's is the lightest and crispiest, but not too crispy.
  
  For the sauce, I've only tried a couple, but I love u/dopnyc's sauce. I tweak it a little. I use canned whole san marzanos, but only the tomatoes, I omit the juice they're in and the water in the recipe. I blend the whole tomatoes and then add all of the other ingredients. This makes enough for about four 12" pizzas. It will freeze well.
  
  For the cheese, the most important thing is you need whole milk, low-moisture mozz. Avoid pre-shredded anything, the added cellulose prevents proper melting. Avoid skim/part skim, and avoid fresh mozz (the stuff in water). It's kind of hard to find, but at my local grocery store, Kraft sells string cheese called Creamy that works great. It's delicious. However, it doesn't shred well, so I have to freeze it for about 15 min before grating. Now, I'm not saying that string cheese is the best option, it's just my only option at my local store. There are better options sold in a brick. Again, whole milk, low-moisture is the key.
  
  Toppings:
  
  Try to find a log of pepperoni and slice them off yourself. This will usually yield the coveted pepperoni cups once baked, each with their own personal portion of delicious pepperoni grease.
  
  I like Kenji's itallian pizza sausage recipe. It's very flavorful. You can make this with a food processor instead of a meat grinder/stand mixer.
  
  I gotta go for now, but let me know if you're still interested, I can write up some more on technique for dough balling and stretching and baking.

>Other boxes?

Game boxes or really any boxes can be put in and will be structurally sound to "raise the floor" of a section like you did in your build so you don't have to "dig for pieces". You might have to cut off one wall of the box to make it fit, but that's a great way to get a weight bearing "floor" that's easily reachable if you don't need the empty space in the box for storage. It is a lot faster than building structure elements if you can just cut up a small box you got from packaging at the grocery store, and if lining the box, no one will ever see it.


>Nested trays

I've done that. I have innovation in a bigger box, with one of the actual innovation boxes inside as a holder of play mats.

Use this on almost any cut over 1 inch
T-Square

Use this along the T-Square to make super straight, square lines. The reviews say "make sure and put some excess foam board underneath" but I've gotten by with cardboard and a self healing mat: Linear Foamboard Cutter

If you're making boxes that are to be structurally stable on their own, will be passed about, or will need to support an ailing box, don't skip using this. It makes a perfect glue surface and good looking (but not perfect) corner: Rabbit Cutter. This product packaging shows what a rabbit looks like.

This prevents your table from getting hurt. I believe they all use that chemical (phalates maybe?) to be soft and such, so keep it away from pregnant people and children. A self healing mat

This is more useful on paper itself than long cuts on foam board, as it doesn't stay against the T-Square well. But, for short cross cuts, I think it's superior than Xacto knives and utility knives: [Rotary Cutter](https://www.amazon.com/Fiskars-Comfort-Grip-Rotary-Cutter-45mm/dp/B00DD2W1Q8/ref=sr_1_9?s=office-products&ie=UTF8&qid=1492008006&sr=1-9&keywords=rotary+cutter](https://www.amazon.com/Fiskars-Comfort-Grip-Rotary-Cutter-45mm/dp/B00DD2W1Q8/ref=sr_1_9?s=office-products&ie=UTF8&qid=1492008006&sr=1-9&keywords=rotary+cutter)

As others have mentioned, get a peel. This one in Amazon has prime shipping and is $13. Others have said sprinkling some flour on it to help reduce friction, and it definitely works, but I prefer using a little bit of cornmeal. Experiment with either and you'll find what works best for you. After that, it's just practice, practice, practice. You'll learn to feel the consistency of the dough to know if you need to add more water or flour and get better at shaping it.

The best part is that even if you mess up, you'll still have a delicious pizza. More than once while learning I ended up with a messed up calzone instead of pizza. It was still great. And once you really get the hang of it it is amazing. I'm still learning, but that's half the fun. Here is a recent one of mine.

Thanks. Yeah. Pasta is hard to give up. You could cheat the white carb rule a little by making homemade handcut whole wheat pasta someday. You are both probably too busy now but it sure is fun and tastes great. I got to the point I could make fresh pasta for two in the time it took the water to get to a boil. Then it cooks in under two minutes. I have celiac now so I can only make oat pasta (which is weird) but as I recall the recipe was a scant cup of flour with two eggs or a half cup white wine or water and some salt blended into a dough you knead mercilessly. Then you roll it flat like pie dough and cut it into narrow strips with a big knife or a pizza cutting wheel. You can also flour the surface of the dough and fold or roll that and slice it like cookies off a roll of cookie dough then shake them out loose. If you have time let the strips dry a bit either drapped over an open cabinet door, flat on a cutting board or piled in a loose nest. Then when a bit dry on the surface throw into boiling water and scoop it out with a slotted spoon after it floats up in a minute and a half to two minutes depending on how thin you rolled it. If you use the yellow colored “semolina” wheat it is divine. Durum bread flour also gives an nice al dente texture. If you buy a cheap hand roller press/cutter the results will look professional. Don’t get an expensive electric extrusion pasta maker though... extrusion pasta is not as good a rolled pasta. Learn to make pasta together and you will be a very happy chubby couple ;0) This is the only machine you need: https://www.amazon.com/OxGord-Pasta-Maker-Machine-Fettuccine/dp/B01COGM5YQ

For Christmas, I asked my dad for a vegetti because I've been trying to eat better for a while and pasta has always been a favorite of mine. Anyways he got me one and last
night I made this. It's Zuchinni Pasta with a lemon garlic butter sauce with shrimp and it was super yummy! I probably used to much sauce, but oh well :P and I know I know I've got bread with it, but it was whole wheat udi's gluten free bread so that makes it kind of better haha.

I texted my dad a picture and he said "Dang you are a really good cook, where did you learn all that?" it was adorable.

Annnnyyyways, for the peeps that own the fancier vegetable slicer (paderno i think?) what are your favorite veggies to spiralize? Things to mix it with?

Does it need to be TNG specific? If anything Trek is fair game this pizza cutter is pretty clever.

I always think custom ice cubes are pretty fun also.

Again, this is more Voyager than Next Generation, but a cooking book with Neelix on the cover would make me laugh too.

Hope these help. There are tons of stuff. I'm sure you'll do great!

ya know what makes me happy, I'll tell ya what makes me happy. Figuring out that I can set my watch to 24 hour clock made me super happy. Successful first attempt at making onion straws made me happy. Filling up my gas tank this morning made me really happy (although it made my bank account sad). Life's pretty sweet.

Great idea for a contest! I just went to my transfernorientation today and flooded my wishlist with the new category of "crap I actually need :/"


I've found a lot of cool stuff. I hope you don't mind me posting more than one- it's not like, to make sure I win the contest, but because I want to share all the nifty things I've found :P


I love the design of this key holder


Robot flash drive! I love robots!


Wood USB Drive!


OMG this pizza cutter!


and this one too!


Mondrian dry erase board!


You need these adorable hedgehog dryer balls


Also, if you aren't aware of dry erase and/or chalkboard adhesive vinyl, you now are. Quick, cheap, non-wall-damaging noteboard. Awesomeness.

Not sure where yours is from, but from the title of the listing it sounds like it's made of Chinesium. Mine looks exactly the same but was made in Italy, it's held up great for 10 years. Return yours if you can and go for the $60 Marcato model.

If you have a KitchenAid stand mixer, their roller attachment is also legit good, plus it will save your arms. Downside is it's way more of an investment to get all the attachments. I personally really love the extruder.

Hey! I bought it on Amazon during Cyber Monday, but it's still cheaper than the original price! It works lovely: Marcato Atlas Wellness 150 Pasta Maker.

I bought it at $50, but it's currently $70 which is still a great price for such great quality

shrdbrd you lazy bum, here's some cool stuff

My favorite pizza cutter is this one although to be fair, I don't actually cut pizza with it. I just gaze lovingly at it and sigh.

Bedside home defense: The classic Maglite serves dual purposes – blind them, and/or bludgeon their brains out. The 4-cell version has a nice hefty feel to it, and with its “ultrastrong alloy casing” it’s likely to leave a good dent in the intruder’s skull.

Best app: Swagbucks! We’ve made just about $200 in a little over a month on this.

Welcome Mat What else did you expect??

My office has 2 of these Herman Miller Eames recliners with matching ottoman and I swear it is the most comfortable thing you will ever put your ass in.

My husband and I have a collection of “coffee table art books” and I’d love to add this one to it. Something cool I already have is this, which I have begun reading in preparation for Discovery.

Not the person you asked, but I love my Paderno. I got a ridiculously good deal on it ($23), so I don't know if I would've paid full price, but I have almost no complaints. It's a tad bulky but actually more compact than I thought it was going to be. It slices like a dream and is super easy to clean. I tossed around the idea of buying one of the smaller ones like this, but I used my sister's, and my hands got so tired. lol

Very good question. I hate launching raw dough onto the steel with the aluminum peel I have. Dusting with flour or cornmeal makes a mess of the counter. Even with flour or cornmeal, little parts of the pie still stick almost every time. Blowing the board is not effective. Also, my peel is only 12 inches wide, which really isn't as big as I'd like to make pizzas in this style, so even a perfect raw launch isn't the only issue.

So, I launch on a screen, remove the pie from the screen after the bottom crust sets, and let it brown. I lose a little bottom browning this way, but the aggravation it saves me is worth it.

I know some people say wooden peels work better for launching and recommend getting one of each, but that's another expense. Maybe someday if I were convinced it would work. Something like the super peel seems great, but that's even more expensive, and, with a hot steel 6 inches under the broiler I'm not sure the super peel's mechanics would work all that well.

I have heard launching with parchment paper can be effective. I may try that.

Don't be shy with the flour, you can probably use even more than you already did. Some people will use cornmeal, but I don't like what it does to the texture of my pies.

Also, consider getting a wooden peel. There are some pretty affordable ones on Amazon, like this guy. Wood does a better job than metal does of keeping the crust dry and will transfer more easily. You should only use the peel to build and transfer the pie, not as a cutting board. You also don't want to wash the peel in water or oil it.

Another trick is to build the pie toward the front edge of the peel, rather than the middle. If you want, you can lift the edge of the dough and blow an air bubble underneath which will also help it slide.

Lastly, once you stretch the dough and start building the pizza, the clock is ticking. Try not to keep the pie on the peel more than 3-4 minutes before you transfer to the oven.

There's a lot there and you don't need to do all of these things at once--I hope you find something that suits your style.

We have an Imperia. It's really well made. It's a lot more heavy duty than the Norpro that seems to be really popular for not that much more money. It feels almost identical to my grandma's as far as weight and quality, and works just as well.

For reference, we've made pounds of pasta with it so far. This includes hundreds of ravioli's (I HIGHLY recommend a ravioli press). I buy my semolina flour from Amazon, since it comes out way cheaper than the grocery store. I find a 50/50 mix of semolina to regular flour makes a nice, manageable consistency.

Happy eating, and good luck!

Absolutely, you need to heat a pizza steel (the 1/4 inch "baking steel" style, not a pizza pan) for at least 30 minutes. I like to go to 550F but 500 should be minimum. A pizza stone, on the other hand, takes 45 minutes to an hour to heat up to the right temp.

You need to have the pizza directly on the stone or steel for it to help your pizza quality out. You can use a pizza peel with a little practice--this style with a canvas belt works great for beginners. Or, you can use parchment paper, but make sure to take the parchment off from underneath the crust as soon as it is easy to slide out. Just a few minutes into cooking.

I was posting this up last year for people come xmas time. Hopefully it helps depending on what she likes to bake.

Bread:

• A really nice lame 1
  
• Bannetons 1
  
• A couche 1
  
• Large dutch oven
  
• Pizza stone 1
  
• Peel 1
  
  Cookies:
  
  
• Kopykake (Note buying it new is pricey but these can sometimes be found used for $50 and still in nearly mint condition!)
  
• This awesome cookie sheet 1
  
  Cake:
  
  
• Silicon molds 1
  
• Ring molds 1
  
• Acetate
  
• Airbrush
  
• Portion marker 1
  
  General kitchen stuff:
  
  
• Whetstones
  
• Glass mixing bowls
  
• Really nice rolling pin
  
• Chef knife
  
• Bread knife
  
• Kitchen scale
  
• Cookbooks!! (Textbooks are great to!)
  
• Deepfryer
  
• Marble board
  
• Ramekins
  
  Some of the links might be dead, havent really checked
  
  As far as new and fancy things go, there really isn't all that much out there for us bakers. You savory guys get all the fun toys.

It was a joke. Chomp bounces around a lot like objects in a lava lamp, but at a faster pace. (I like Chomp's bouncing, by the way.)

I wonder what other bots would make a for a good lamp or other household objects? Warhead? A Tombstone model could make for a nice air fan. I want a Nightmare pizza cutter. Other TV objects have them.

Captain Shrederator mounted on the ceiling would make a nice lamp. A Smeeeeee toothbrush.

1. this is kind of awesome
   
   
2. My boyfriend has a shotgun, i don't think those are sold on amazon lol.
   
   
3. My favorite app on my phone is Sudoku- keeps my brain smart!
   
   
4. this mat is exactly like my personality
   
   
5. My couch is pretty damn comfortable and the middle part that comes down has 2 drink holder holes and 2 usb charging ports haha
   
   
6. this hammock is bad ass. it's portable and has a carrying case so you can take it on the go!
   
   shrdbrd you lazy bum, heres some cool stuff
   
   
   thanks for the contest!

Awh Bea,go to sleep.
Patasaurus love u long time

I wish you the best of luck tomorrow/later today with your lesson and test! Good luck <3

You can buy them on Amazon, though rather expensive. They do have a Spätzle Maker from Amazon Basics as well, which seems to be good value for money: https://www.amazon.com/Norpro-3128-Spaetzle-Maker/dp/B00004UE89/

The recipe is simply flour, eggs and lukewarm water. I add salt, pepper and chili flakes as well... Can post 'my' recipe if you care? It's actually super super simple to make, and done in a heartbeat.

1 - What about this one?

2- I used to have baseball bat but maybe you might find this useful?

3 - App Store Link

Google Play Store Link

4 - Do you know Joanne the Scammer? She was selling this one I thought it was so funny.

5 - Our couch because it's so comfy.

6 - Might not be cool but I want this so dishes can be clean and nice.

Thanks for contest. shrdbrd you lazy bum, heres some cool stuff

$1.99

$4 (used with shipping, a book about a drow girl!)

$6 (used with shipping)

$7.99 (from the seller "Logistics", new+free shipping) There's a new copy of this CD for $8 exactly (not the cheapest copy of the CD, but there is an $8 copy from the seller cdgiveaways)

I'm so impressed that I got that close!! It was fun to go through my wishlists and pick :) And I'm kind of amused that my $6 item could also have been my $8 item if I asked for it new.

EDIT: the first two items are on my Under $6 wishlist, the second two are on my default I'll Love You Forever wishlist. EDIT 2: the CD is on my music wishlist.

Tomato salad with goat cheese and basil. Dress that with olive oil and just a little bit of salt and freshly ground pepper.

I've found out that making food that people is not used to do anymore at home causes a great impression. For instance I like making pasta from scratch. Having a pasta maker machine and a little bit of practice it is incredibly easy. For me it takes the same amount of time to make pasta from scratch than to cook dehydrated pasta, only cleaning up is a little bit more of work. The flavor of fresh pasta is way better than store-bought noodles and when you point out that you made the noodles, your guests get really impressed.

Same with sauerkraut (or anything pickled), ginger ale, sausages. Most people have no idea how these things are made, because for a couple of generations now, these foods have been bought in a store. So it causes a big impression when somebody actually takes the time to watch a youtube video and then prepare these foods.

Yes, I think it tastes better and the texture is far superior. In addition, the surface is rougher, so it "picks up" the sauce better. The basic recipe is simple:1 egg per 100g flour, plus water to make a pliant, non sticky dough. Although a true Semolina "00" flour is prefered or a Durham... Truth be told I use good ol' GD unbleached all purpose flour (or maybe half and half with whole wheat)

I failed my first few attempts to hand-cut the dough (or did not have the patience) to make uniform thickness, which is vital. I gave up until I bought a pasta maker.... Now I will never go back to store bought pasta. My machine is a Marcato Atlas 150. It comes with a tagliolini (like a square spaghetti) and fettuccine cutter. For around $79 on Amazon And you can get a bunch of different cutters.

This will probably have a lot of people up in arms, but here it goes. If you’re running low on time and energy to roll and prep a pizza, and have the Papa Murphy’s take and bake chain in your location, their large thin crust pizzas turn out amazing on the egg. Bonus, at least in my area, they sell them for $5 every Friday. For anyone unfamiliar with Papa Murphy’s, they are made to order pizzas, but you pick them up uncooked.

I use this modern wonder to take them off the cardboard thing they come on and transfer them to the stone in my egg.

EXO Non-Stick Polymer Sealed Super Peel Pizza Peel https://www.amazon.com/dp/B00NGOOM6K/ref=cm_sw_r_cp_api_i_VpfrDbMK956CK

I've become a bit of a foamcore junkie, and my designs have gotten much more complex as time has gone on. I keep meaning to post here, but always forget until my design philosophy changes again and I think "I need to wait until I get more pictures of X", then the cycle repeats.

Part of my evolution has been changing how I do joints. I want to start off by saying this -- unless you are a perpetually unsatisfied perfectionist like me, pinning and gluing is more than enough. In fact, I rarely find pinning necessary if you have a good triangle set in several sizes.

For the love of God, don't dove-tail. It is not worth the time you will spend on it and you will hate yourself after a while. I'm not saying this from direct experience, but given the experimenting I have done, just the thought of cutting dovetails makes me break out in hives.

The middle ground that I have found in both increasing attachment surface while maintaining efficiency is making rabbet cuts with the FoamWerks rabbet tool. Rabbets cut part of the foam board away, leaving an extension that consists of one papered side and a small amount of actual foam. You can glue each joint on two surfaces, so it's much stronger, and has the side benefit of hiding foam edges on all but the top surface.

The rabbet is not perfectly calibrated, so there is always 1-2 mm of excess that needs to be trimmed away, and it changes the way pieces fit together by a few mm, but once you get used to that the process of rabbet cutting your joints only takes an extra minute or so per joint. To me, the aesthetics of it make it worth doing.

ALL OF THAT said, if you just want something functional, and are not using it as some kind of twisted art/engineering project, then square cutting and gluing joints is perfectly fine.

Well, while for risotto with a meat stock i advocate no creamy elements other than the parmesan at the end, for a mushroom risotto i like adding a bit of mascarpone at the end.

I rehydrate the dried porcini in boiling water, till soft, then saute together with a big bunch of chestnut mushrooms and some butter. Obviously reserve the mushroom liquor to add to the veg stock you are using. You can even get porcini stock cubes from some italian stores.

I split the mushrooms between added once the rice is getting toward cooked, and maybe 1/4 reserved to put on top of the finished dish. Then a big handful of parmesan and a couple of spoons of mascarpone once the rice is done and you have taken it off the heat.


Pasta is well worth it, but you need a roller. Also do not cheap out on the roller, cheap ones suck. Basic is Imperia Cucina pro. ALso acceptable are the roller attachments for kitchenaids.

WHen you make it yourself, just be sure to use some 00 flour and work it until it is nice and springy. You will make dodgy quality the first time ro two but after that it is incredibly satisfying. While not seasonal I love making a primavera-ish pasta. Take a big bunch of asparagus spears, and cut off the tips and reserve. Boil the stems and a big handful of peas until just done, then pure up with some butter, parmesan, salt and pepper. Then in a pan saute diced leek, carrot, onion and celery. Add the puree and the asparagus tips and a few more peas, also boiled to just done. Mix most fo it through and keep a little for the top and a few parmesan shavings. It looks like this http://imgur.com/zqJQ0Bg It also works with bought fresh pasta but so much better home made.

Protip: make the water in which you boil the Spätzle briny with salt. Also you can get Spätzle from Cost Plus. As awesome and handy as having a Spätzle press might seem, only get one if you have disgusting amounts of free cupboard/ closet space in or around your kitchen. It takes up a lot of space and will spend a lot of time gathering dust.
I love mine, but I don't know if buying it was my wisest decision.

EDIT: Apparently mine is a restaurant sized press. I'd recommend one like this, or this

You can get a spaetzle maker for cheap at a lot of ethnic stores (my mom got one in Chinatown of all places). And its pretty damn easy to make: recipe I use a lot.

If you don't want to buy the spaetzle maker, you can also use a good a metal colander over a pot of water. The recipe I linked to above also has a "How to Make Spaetzle" demo video.

It's very delicious and very cheap/easy to make. The only downside is waiting about 20-30mins after mixing the ingredients before you cook. Good luck!

It looks well cooked, except for the cheese half, yeah? Maybe tent some foil over that side next time?


As for a clean transfer in order to keep things round (if that's where you're having problems) I've had good luck with this peel and good old corn meal.

In my experience, I've found that following this recipe to the letter yields good results, and although it can be done without it, one of these is basically a necessity. Err on the side of more egg than flour, flour the worksurface nicely, and when you're kneading the dough, knead it like you're trying to make it quantum tunnel through your table. And once you've run it through the cutter and got your first batch of pasta, drape it over a wooden chair, if you have one, or hang it until you're ready to cook all of it.

And jamie's correct about the type of flour you need - tipo 00 or gtfo.

(And since it's a lot of effort to make fresh pasta, a simple and easy sauce is this: Take four tomatoes, fry them in olive oil until they're brown on one side, and then burst them with a wooden spoon. Mix it about, add salt and pepper, and serve with the pasta.)

Also recommend the Super Peel I love mine! Great gift (for those that bake using stones etc. rather than Dutch Ovens)

Love Kiwi knives... Got all mine from https://importfood.com/
So cheap, sooo sharp.

Also this guy, the pastasaurus:

https://www.amazon.com/Fred-Friends-PSAUR-PASTASAURUS-Server/dp/B002L162HQ/ref=sr_1_1?keywords=pastasaurus&qid=1555418858&s=gateway&sr=8-1

Serves pasta like a champ, but I'd also honestly be comfortable defending my home with just that thing against a small army.

>Spaetzle
>
>Ingredients
>
>1 C Carbalose Flour
>
>2 Eggs
>
>6 T Heavy Cream
>
6 T Water
>
½ t Salt
>
¼ t Pepper
>
⅛ t Guar Gum
>
⅛ t Xanthan Gum
>
⅛ t Grated Nutmeg
>
2 Drops Liquid Sucralose
>
Instructions
>
>Bring a pot of water to simmer.
Put flour & spices together and stir.
Beat eggs then add water, heavy cream, & Sucralose and add to flour.
Batter should be of a medium thick consistency.
Using an old fashioned large holed grater, put about ½ C batter on top, and with grater over the water, run your index finger gently over the dough and let it drop into the water. It will sink and almost immediately float. Cook about 2 minutes.
Remove with a small strainer or spider.
Repeat until finished.
>
>
>4 Servings
>
>171 Calories, 9.8g Protein, 12.7g Carbs, 4.8g Fiber, 7.9g Net Carbs

Somewhat higher in carbs than I'd like for a side dish, but if you plan the rest of the day, 8g of carbs is manageable. I think so at least. Plus, it's totally worth it for this pasta.

Oh yeah, if you don't mind a one use tool, I highly suggest getting a Spaetzle Grater. It will be much easier than the cheese grater method described in the original recipe.

You'll be needing a pizza stone and a pizza peel. Use the stone every time you bake pizza, to season it. Even if you're heating up a boxed pizza, use the damn stone.

Next, you want to make sure you're using a good recipe. This is one that I have used. It's damn good. Just follow the directions.

As for sauce, I prefer a white sauces to red, but that's entirely up to you. Find a recipe that you fancy, learn it, and be ready to use it.

As for the rest of the ingredients, I'm not going to tell you to spend a bucketful of money to make a pizza, but better quality ingredients yield better flavor. Keep that in mind.

I have this one from Amazon. Super cheap, easy to store, and works great.

On the off-chance the he's got a KitchenAid, this attachment is pretty great -
https://www.amazon.com/s/ref=nb_sb_ss_c_1_16?url=search-alias%3Dkitchen&field-keywords=kitchenaid+pasta+attachment&sprefix=kitchenaid+pasta%2Ckitchen%2C175&crid=23R2U2MR2LSWQ

Otherwise you might try combo gift with things like a couple pasta drying racks, some ravioli cutters, and a chitarra pasta cutter https://www.amazon.com/gp/product/B0047T6VAI/ref=ox_sc_sfl_title_31?ie=UTF8&psc=1&smid=A3OJS1UM61W602,

If he's into making sauces, too consider going into a local Italian market and buying some large cans of top-quality San Marzano tomatoes, a high-quality parmesean, and some awesome cured meat like guanciale. It may seem silly, but if I got those under my Christmas tree it would be a top present!

I love my Kitchenaid attachment for pasta since it's easier for one person to use. But if you're more dexterous than I am (or less klutzy) and can manage a hand crank version. this is the one I used for years and still have.

https://www.amazon.com/Marcato-Machine-Chrome-Cutter-Instructions/dp/B0009U5OSO

If you want to make pizza at home on a regular basis, I'd go to a gourmet/kitchen shop and get a stone and a peel.

The other piece of equipment I like is a Kitchenaid mixer. I can do it by hand, but it makes a bigger mess. Using the mixer with a dough hook, I can make a 2-pizza batch of dough, get it in the refrigerator (to let it rise for a day), and clean up in 30 minutes, and that's counting 15 minutes to let the dough rest in the mixing bowl before mixing again.

Watch some Youtube videos. Youtube is a great resource for techniques.

https://www.youtube.com/watch?v=Efw5NLf004o

https://www.youtube.com/watch?v=OrEmMXSgRmU

https://www.youtube.com/watch?v=PSxx2BB_PSY

For pasta maker,try checking out goodwill. I found a perfect pasta maker (under $10) in goodwill and Amazon sells the exact one for almost $70. (https://www.amazon.com/gp/aw/d/B0009U5OSO/ref=s9_top_hm_awbw_b1DO3_g79_i2/163-6104625-6906523?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=mobile-hybrid-11&pf_rd_r=5HW3YZH78QFS00DMYJ9Y&pf_rd_t=30901&pf_rd_p=6b64e573-a66c-5e58-8d8c-c9f5244d3bb2&pf_rd_i=289791)
I would love a set of high quality Japanese kitchen knives as well.

I use one of these and get excellent results...

http://www.amazon.co.uk/Ferrari-G10006-Delizia-Pizza-Oven/dp/B002VA4CDI

The higher the temperature the better and a stone certainly helps.

Try making it yourself, it is surprisingly easy and cheap.

https://www.amazon.com/Marcato-Machine-Stainless-Silver-Instructions/dp/B0009U5OSO/ref=sr_1_3?s=kitchen&ie=UTF8&qid=1493825909&sr=1-3&keywords=pasta+machine

That is the machine I got and it works great. Fresh pasta is just eggs, flour and maybe olive oil.

Here is a video that tells you how to make it:

https://stellaculinary.com/cooking-videos/kitchen-preparation-techniques/kp-021-how-make-fresh-pasta

creating things from scratch will definitely change your perception of them, and also let you alter the flavors to taste. It can be as hard or as easy as you want. The biggest thing is to just follow the recipes. Other people have done all the hard work, all you need to do is repeat what they did.

For example:

-This pizza dough

-or this pasta sauce, which can serve as a great base to add other flavors. Then, you can customize it even more by making pasta from scratch with one of these.

I worked in a pizza place in highschool and learned the awesomeness that is the pizza peel. Great for pizza, obviously, but comes in handy for getting other stuff out too. Getting a wooden one is nice because cleaning flour and whatnot off of it is as easy as getting a knife and planing it off. They make them in aluminum too, but they're more expensive.

You lightly flour or apply cornmeal to the peel (very lightly) and before you put in the pizza you give the peel a quick twist to dislodge any sticky doughy bits, and it slides right in. Same for getting it out again!

Well done! Isn't fresh pasta the best! Those tomatoes look luscious. What color? What kind?

Edit: When you get back get a machine! I have this one. REALLY well made and cannot beat the price" Had it forever.

I'll save you a ton of scrolling through long-winded stories and baby pictures:

Ingredients

• 4 eggs
  
• 1/3 cup milk
  
• 2 teaspoons salt
  
• 2 cups all-purpose flour
  
• 4 Tablespoons unsalted butter
  
• 1 Teaspoon white pepper
  
• 1/4 teaspoon nutmeg
  
  

  Instructions
  

  
  

1. In a medium bowl, whisk together the eggs, milk, and salt. Add in the flour and stir until well combined.
   
2. Bring a large pot of salted water to a boil over high heat. Place your spaetzle maker over the top, then pour half of the batter into the cup of the device. Quickly slide the cup back and forth to allow the batter to drop through. Repeat with second half of batter, working quickly, until all the batter is cooking in the pot.
   
3. Set the spaetzle maker aside and give the dumplings a good stir in the pot. Let them cook for 1 to 2 minutes, until floating on the surface. Remove with a slotted spoon and place in a large bowl. Toss with butter and spices. Serve warm.
   
   

On the rolling pin and by eye. Cutting it on the rolling pin helps with consistency because you are cutting several layers of dough (i.e. several noodles) at once. It's very much a case of practice makes perfect. The advantage of learning to do it by hand is that you aren't limited by the dimensions of whatever cutter you buy if you want, say, papardelle.

Edit: here is an example of the the only traditional pasta cutter I'm aware of. It's used only in the Abruzzo region and only to make a very specific type of pasta.

Cool idea!!! $2 on my book list

$3.99 on my five dollar list

$5.99 on book list


$8 on default wish

Thanks for the contest :)

1. Because I like to 'chop' my pizza!
   
   
2. Daze and confuse those buggers!
   
   
3. Did someone say Chimichangas?
   
   "shrdbrd you lazy bum, heres some cool stuff"
   
   I really like all of these things as they are mega cool. I hope you do too

I got a spaetzle maker on amazon http://www.amazon.com/gp/aw/d/B00004UE89?pc_redir=1405865560&robot_redir=1 and it made all the difference! Perfect delicious spaetzle every time (I think the package had a recipe on it I've been using even)

Wait, so you assemble the pizza on the stone, then put them into the preheated oven together? You'll never get a crispy crust like that because the stone takes so long to heat up.

What you want to do is let the stone preheat in the oven, then add the pizza on top. Use a pizza peel for ease of transfer and burn prevention. In a pinch I've used lipless cookie sheets and good heat resistant gloves.

I'm pretty sure everyone needs Fred Pastasaurus

Congrats on your new place!

OMG I HAD TOO MUCH TROUBLE JUST PICKING ONE!!!!!! ^^please ^^don't ^^hurt ^^me

[This Sushi Service set] (http://www.amazon.com/CloseoutZone-Sushi-Service-for-Two/dp/B002D30PIO/ref=wl_it_dp_o_pd_nS_nC?ie=UTF8&colid=AC5O16HMIO6J&coliid=I1GDCAXV8XHB9B) is super silly.

[This Star Trek Pizza Cutter] (http://www.amazon.com/Enterprise-Pizza-Cutter-Stainless-Steel/dp/B004FQDWP0/ref=wl_it_dp_o_pC_nS_nC?ie=UTF8&colid=AC5O16HMIO6J&coliid=I194WHL3P6UNR0) is also very silly.

[THE PINK PANTHER!!] (http://www.amazon.com/Panther-Collection-Strikes-Again-Revenge/dp/B0001AG01M/ref=wl_it_dp_o_pC_nS_nC?ie=UTF8&colid=32YAQ7QJEZHP3&coliid=I3373I3DV2DMRW)

[What's In Ned's Head?] (http://www.amazon.com/POOF-Slinky-0X2460-Ideal-Whats-15-Inch/dp/B000096RFF/ref=wl_it_dp_o_pC_nS_nC?ie=UTF8&colid=PDF3OP93HZP8&coliid=I34M6K8C50F5RW) would be a super silly game for my patients!

[R2D2 Operation] (http://www.amazon.com/Hasbro-36550-Operation-Star-Edition/dp/B0058KTUC6/ref=wl_it_dp_o_pC_nS_nC?ie=UTF8&colid=PDF3OP93HZP8&coliid=I2T652M5CN30SN)!!!

Yep. First time posting, and I sorta missed that originality memo.

As for acid in the salad, I let the tomatoes carry that component. Now that you mention it, it probably could have gone for a spritz of lemon.

This is my pasta machine. It is a thing of beauty. If you shop around, you can find it for much cheaper than Amazon.

Thanks for the review!

I got this one: https://www.amazon.co.uk/Ferrari-G10006-Delizia-Pizza-Oven/dp/B002VA4CDI

Very happy with it. I still make pan pizzas in the regular oven, but every other pizzas and breads go in the pizza oven.

Of course if you have outdoor space you'll be happier with a fire oven. But for apartment living it's as good as it gets.

I really do want the baking steel, but it doesn't make sense to me to spend that much money on a piece of metal with a brand name. I just want to know if the difference in quality of the results between the baking steel and the cast iron pan I found is worth the doubling in price between the two.

I already have a metal pizza peel. It's this one. It works fine for me. But I am curious now, is there a difference to using a wooden peel vs. a metal one in terms of the results?

It's was so fun! I have a pasta maker so that made it sooo easy. What are some great is my recipe makes about 4 to 6 servings and you don't have to dry it before you cook it, you only do that if you want to use it in a few days.
This is the pasta maker I use.
And this is the pasta I made.

It was this one here. Thought could be bit gimmicky but amazed with results. Got the dough bubbling up like I've never achieved before in the oven. It gets so much hotter.

https://www.amazon.co.uk/gp/aw/d/B002VA4CDI/ref=mp_s_a_1_2?ie=UTF8&qid=1474393296&sr=8-2&pi=SY200_QL40&keywords=pizza+oven&dpPl=1&dpID=51J5MOcmr-L&ref=plSrch

I'll help you out. That's a pasta maker with a fettuccini cutter attachment.

Fun Fact: It also makes pasta!

My recommendation is to get one of these for $10 next time you're on Amazon.

https://www.amazon.ca/dp/B00004UE89/ref=cm_sw_r_cp_awdb_t1_695RBb5STV29C

Spätzle recipe is very simple, and nothing in a plastic bag comes even close to fresh, homemade ones. By the time the water comes to boil, you will have whipped up a batch. Grate them into boiling water, scoop up when they surface, and that's it. Enjoy!

Oh, and for the rest of you who have no clue what we're talking about, please order Käsespätzle or Paprikash with a side of spätzle next time you're deciding where to dine out!

Some crumpled bacon is also wonderful in spaetzle ;) I got a special tool just for making it http://www.amazon.com/Norpro-3128-Spaetzle-Maker/dp/B00004UE89 I also find that browning the spaetzle a tad in a skillet after boiling it makes it even tastier.

I have a tea rex and a pastasaurus rex. Both are pretty awesome.

My wife was nice enough to snag a super peel for me. You're a little limited when it comes to the size of the pizza you can make, but the thing is great for getting pizza on to my stone.

I got a super peel last Christmas because I was mangling half my pizzas. It is a wood peel with a piece of linen that acts like a conveyor belt. It was recommended by America's Test Kitchen.

https://www.amazon.com/Super-Peel-Pizza-Solid-White/dp/B001T6OVPO

I don't have one yet, but I'd love one of these pasta machines, and a food processor is always handy.

This is a cute pasta scooper thing. I want to take pictures of it attacking random things in the kitchen. Just thinking about it makes me happy lol.

The Atlas is a really good one, hand cranked: http://www.amazon.com/Marcato-Atlas-Wellness-Pasta-Stainless/dp/B0009U5OSO

Adorable kitchen gadgets that look like animals. I don't know what it is, but if it is animal-like, it is coming home with me even if I don't need it.

I am talking about various kitty spatulas, spoons, hot pads...a dinosaur pasta server, a manatee tea infuser (get it? Mana-tea?), many kitchen timers that look like animals....

It's actually not that bad to clean...

I have this one from Amazon and it's awesome.

I love my steak to still be mooing! but when I am not allowed to eat a living cow, I prefer rare!

Please surprise me

No soup for you!

Does anybody have one of these counter top pizza ovens? Like this?

I'm thinking about getting one as the reviews are really positive and the pictures look pretty good but I thought I'd ask here too.

This is one of the best dish's in Germany, bake it with some cheese and its also very tasty.

you can totally buy a maker in the states, on amazon prime too!

http://www.amazon.com/Norpro-3128-Spaetzle-Maker/dp/B00004UE89/ref=sr_1_1?ie=UTF8&qid=1415033337&sr=8-1&keywords=spetzel

Amazon has one that works pretty well. Spaetzel maker

They weren't serrated. They were just scissors.

I used to work at a Pizza Hut and I almost stole the cutting rocker blade when that particular store went out of business. THAT is the easiest, best way to cut a pizza. Rock Rock Rock Rock done (and the toppings don't get mangled as easily)

For serving utensils:

Nothing can beat The Pastasaurus, although the circular saw pizza cutter is pretty nifty too.

For eating utensils, as a student I ate 99% of my food with chopsticks - the washing up was much faster.

A for freakin amusing as shit.

Adorable also works. I mean, it's a dinosaur kitchen tool. Cmon.

I love food!

The weirdest thing I like to eat is dry ramen noodles. Don't cook 'em. And apparently it's strange to put ketchup and butter into my mashed potatoes.

Pastasaurus!

This is excellent and has worked for me really well for 3 years now, but it's hand-cranked, which is alright with me. I do not know about the quality of electric pasta machines.

I have one and use it all the time. Just don't use the rough side of the sponge to clean it or it will wear off the letters on the disk.

Link for those of you who might be interested.

Not that I've seen, but if you look at the "Customers Who Bought This Item Also Bought" section of his page you'll see they have other really cute kitchen utensil things :D

I use this one. It gets nearly as hot as real restaurant grade pizza ovens. I manage to make great pizza with it!

check these out. They work great, but are a bit tough to clean.

It's a lot faster to roll out a larger amount of pasta. you can get it thinner and more precise and cut quicker. I have one that I love when I make fresh pasta, I make a lot and freeze some for later. this is the one I have

[Pasta Machine]
(https://www.amazon.com/Marcato-Machine-Stainless-Silver-Instructions/dp/B0009U5OSO/ref=sr_1_1?ie=UTF8&qid=1493526504&sr=8-1&keywords=pasta+machines)

Still the best pizza wheel

https://www.amazon.com/ThinkGeek-Star-Enterprise-Pizza-Cutter/dp/B004FQDWP0

Premium Vegetable Spiralizer Bundle - Spiral Slicer - Best Veggie, Zucchini Spaghetti Pasta Noodle Maker - Black https://www.amazon.com/dp/B00KIVD1PC/ref=cm_sw_r_cp_api_hn4BybZXNK67G

Here you go then, since you want one. I hope you have Amazon Prime shipping.

http://www.amazon.com/Fred-PSAUR-Pastasaurus/dp/B002L162HQ

Down below I see a Monkey Peeler and Piranha Cutter!

[Here you go] (http://www.amazon.com/CucinaPro-150-Imperia-Pasta-Machine/dp/B0001IXA0I/ref=sr_1_3?ie=UTF8&qid=1421072826&sr=8-3&keywords=pasta+machine). Had this for a while now and its still doing a great job. Very Sturdy.

Or get a small pizza oven. Inexpensive, much hotter than a normal oven and gives you great texture on your base/crust.

This is also a great alternative: http://www.amazon.com/Premium-Vegetable-Spiralizer-Complete-Bundle/dp/B00KIVD1PC/

This is the most painful thing a pizzamaker can experience. I know that feel, bro.

If you've gone and bought a stone, treat yourself and buy a peel. I like
this one -- it's got a sweet conveyor belt-like system, so you don't really even have to mess around with jiggling the pie off the peel like you would if you under-semolina'd a metal or wooden peel.

Agree, like this one

Norpro Spaetzle Maker https://www.amazon.com/dp/B00004UE89/ref=cm_sw_r_cp_api_9Ao7BbM3BESRD

If you are looking for a cheap pasta maker I came across this for $16.99 on ebay with free shipping. Not sure how long the sale would last. http://www.ebay.com/itm/Stainless-Steel-Fresh-Pasta-Maker-Roller-Machine-for-Spaghetti-Noodle-Fettuccine-/401082713240?rmvSB=true

The same machine is $24.99 (and even that is cheap for a pasta maker) on Amazon and have decent reviews http://www.amazon.com/Pasta-Maker-Machine-Heavy-Stainless/dp/B01COGM5YQ/ref=sr_1_1?ie=UTF8&qid=1459182470&sr=8-1&keywords=oxgord+pasta+maker

This is what you need, learned about this from America's test kitchen.

EXO Polymer Sealed Super Peel Pizza Peel
https://www.amazon.com/dp/B00NGOOM6K/ref=cm_sw_r_cp_apa_qmhuxb4PB5M6F

The importance of a baking stone or baking steel is that you don't want to put a pizza in a hot oven with a cold surface that it's sitting on. Say you take a baking sheet with the pizza and toss it in an oven at 450, the baking sheet is going to absorb the heat, and take awhile to get up to temperature, and the bottom of the crust will not get heated at the same speed as the rest of the pizza. This results in a soggy feeling pizza.

Now if you have a baking stone or steel, you let them preheat with the oven. So when you put the pizza on the stone or steel, the crust will get cooked just as rapidly as the rest of the pizza.

The key is getting a pizza peel so that you can transfer the prepared pizza to the pizza stone or steel.

link to the pizza peel I got

Looks fine, but you really need a proper oven for that...

You can start with something like this, or similar alternatvies... But you need it to reach at least 450 °C

This looks great. I know how frustrating it is when the noodles don't turn out the way you want. If you're serious about noodles I highly suggest you buy a pasta machine like this one. I can't reccomend it enough

Buy this: Ferrari G3 Pizza Ofen

Learn to make dough and sauce and you'll make a lot of people happy.

Here is the green dinosaur pasta scoop. Enjoy!

get one of these! They're so fun and easy https://www.amazon.com/Marcato-8320-Machine-Cutter-Instructions/dp/B0009U5OSO/ref=asc_df_B0009U5OSO/?tag=hyprod-20&linkCode=df0&hvadid=193129986239&hvpos=1o3&hvnetw=g&hvrand=12277080462211218735&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9030970&hvtargid=pla-312518347092&psc=1

1/4 lb beef liver

1 small onion

1/2 tsp black pepper

1 tsp allspice

1/2 tsp clove

2 eggs

3 cups flour

1 cup milk (add ONLY IF using spaetzle maker)

Grind liver and onion in a blender. Add spices and eggs to the blender and blend. Measure the flour into a mixing bowl then pour the blended mixture onto the flour and mix.

If SCRAPING DUMPLINGS: Add 1-3 tsp of water to make a stiff dough. Remove dough from the mixer and kneed until you have a stiff dough, return the dough to the bowl and push the dough to the edge of the bowl. Scrape dumplings with sharp knife into boiling water (add 1 Tbsp of oil to water to prevent sticking). When dumplings rise to the top of the water remove with a slotted spoon into strainer then spread onto a cookie sheet to cool. Spray with Pam and DO NOT LET THEM DRY OUT. Refrigerate or freeze. I freeze in gallon size ziplock bags.

About 30 minutes before serving time heat bacon grease over med. heat in a large nonstick skillet and toss kneflies in grease to reheat, salt to taste. Cover and stir often to prevent browning and sticking. Serve with turkey or beef gravy.

If using Spaetzle Maker: Do not add water but remember to add the milk.

My spaetzle maker looks like this one

What kind of pasta? If you're only looking to make basic stuff, fettuccine, tagliolini, lasagna, buy one of these, skip the class, and just watch a couple youtube how-to videos. I promise you, it's stupid easy, just takes a little practice.

For cooking classes, I recommend Korean Fusion and Chinese Southern Belles.

Nice cutting board $100

Food mill $50

Cream whipper $30

Grill pan $33

Peel $60

Kitchenaid meat grinder/sausage stuffer $60

Culinary torch $20

Oh man, Star Trek is such a huge part of my childhood. I can't get enough of it :3 I can't even recall how many times I've completely watched The Next Generation.

I've always wanted this

Or This!<3
Phasers on Stun!

I do have a hand machine, and that is what I use. http://www.amazon.ca/CucinaPro-150-Imperia-Pasta-Machine/dp/B0001IXA0I

Your spaetzle is nice and long. Mine usually end up 'short'. I'm roughly using 2 cups flour, 2 eggs, 1 cup milk, salt, and using a Norpro. How do you make yours?

I'm going to give this one a try. I had been wanting to get the bigger one for $36.00 but had been putting off spending that much on one gadget. Then I came across the one I just linked too and it has decent enough reviews, plus that was a user video showing it in action. I'm excited to try it out.

Amazon Italy have them on Prime delivery. I got mine delivered from there to the UK nice and fast (though you will need to order a plug adaptor too!)

r/pizza to learn how to make it.

Get 6 unglazed quarry tiles from a home improvement store. http://imgur.com/a/pe8VU A fraction of the cost of a pizza stone, and works the same.

Then you need is a pizza peel.

Bread flour, yeast, pizza sauce, mozz & ingredients of your choice.

I just found on on Amazon Prime for $11.69 for anyone else interested in doing this project!

http://www.amazon.com/gp/aw/d/B002JPJ0QY?cache=9ce409a8f8c7a3f2b7f5331da7bac609&pi=SX200_QL40&qid=1407030740&sr=8-1#ref=mp_s_a_1_1

Only $25, and I find metal works a lot better than wood.

Mine is better.

T-REX

If you're going to make this into a hobby, and you're willing to spend more money, I highly recommend the Super Peel. It takes virtually all of the anxiety and failure out of transferring the pizza to your stone. I am not a fan of using parchment paper as I tend to cook pizza at temperatures which burn the paper and impart a foul odor on the pizza itself.


Demo Video: https://www.youtube.com/watch?v=3Cepy0tSu88
Buy it here: http://www.superpeel.com/
Or here: http://www.amazon.com/dp/B001T6OVPO

I just bought an Imperia. Hopefully I can add some pictures of the process to http://magnamo.tumblr.com soon.

http://www.amazon.com/CucinaPro-150-Imperia-Pasta-Machine/dp/B0001IXA0I/ref=sr_1_1?ie=UTF8&qid=1341857093&sr=8-1&keywords=imperia

That cloth spins around so that I can easily get it from the cloth onto the stone in the oven.

Check out this link: http://www.amazon.com/EXO-Super-Pizza-Solid-White/dp/B001T6OVPO/ref=sr_1_10?s=home-garden&ie=UTF8&qid=1381800267&sr=1-10&keywords=pizza+peel

It looks like an add-on to a Marcato noodle maker

https://www.amazon.com/dp/B0009U5OSO

Thank me later: https://www.amazon.com/Enterprise-Pizza-Cutter-Stainless-Steel/dp/B004FQDWP0

I got this. It looks like its on sale right now for $12.94 .

Get pizza peel with conveyor belt, build pizza on belt and easily slide it in to oven.

https://www.amazon.com/EXO-Non-Stick-Super-Peel-Composite/dp/B00CLS8LLE/ref=asc_df_B00CLS8LLE/?tag=hyprod-20&linkCode=df0&hvadid=193129986239&hvpos=1o1&hvnetw=g&hvrand=3894195540959087619&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9021455&hvtargid=pla-309035916144&psc=1

Okay, there is a better tool for this. You can get really fast with one of these: http://www.amazon.com/RSVP-Endurance-World-Cutter-Silver/dp/B0000E2GT5?ie=UTF8&keywords=pizza%20cutter&qid=1459200659&ref_=sr_1_18&s=kitchen&sr=1-18

Also keeps you from cutting crooked because it cuts across the whole pie.

I don't have any other things to make with it, but I think this is the same machine for half the price. That's the one I have and it hasn't failed me yet.

This one was the one recommended to me when I was in the market for one.

https://www.amazon.com/Marcato-Atlas-Wellness-Pasta-Stainless/dp/B0009U5OSO

nah a legit pasta maker, like making the pasta from scratch yourself

https://www.amazon.com/Marcato-8320-Machine-Cutter-Instructions/dp/B0009U5OSO

Once you do it, you will consider boxed pasta filth, and you won't ever want to pay to get pasta when you go out to eat, the cost would be absurd

https://www.amazon.com/slp/pasta-storage/o6wvrumoteyq6ye

I have a Ferrari G3 pizza oven that I bought from Amazon Italy. I tried using a stone in my oven and the skillet method but couldn't get a decent char that way.

https://www.amazon.co.uk/Ferrari-G10006-Delizia-Pizza-Oven/dp/B002VA4CDI

This is how I first started making it and then after about the tenth time of making it, I decided to fork out the $30 for a pasta roller/cutter like this and now I crank it out in no time flat.

I cheat. I use the Exo Super Peel Pizza Peel. It has a rolling belt of nonstick material around it, you basically just roll the pizza directly onto the stone. It sounds weird but it works.

It's so easy, made some a few days ago. I use a spaetzle maker.

Go Cops!
I've been upgrading my kitchen lately, so here's a few things I found while browsing yesterday:
pizza cutter

Actually a lot of pizza restaurants use a rocking style knife. From experience, the busier you are, the faster you go with it and it gets sloppy.

you could get this style of peel http://smile.amazon.com/Super-Peel-Pizza-Solid-White/dp/B001T6OVPO?sa-no-redirect=1
you just make the pizza on the peel and you use the cloth to slide the pizza right in the oven

http://www.amazon.com/EXO-Super-Pizza-Solid-White/dp/B001T6OVPO

Get him a pizza peel. (The thing you use to take the pizza out of the oven)

http://www.amazon.com/Kitchen-Supply-14-Inch-16-Inch-Aluminum/dp/B002JPJ0QY/ref=lp_383851011_1_1?s=kitchen&ie=UTF8&qid=1418604835&sr=1-1

I feel that I should buy this for you.

Kitchen Supply 14-Inch x 16-Inch Aluminum Pizza Peel with Wood Handle https://www.amazon.com/dp/B002JPJ0QY/ref=cm_sw_r_cp_api_Dbpiyb05YNEVF

Of course!! I don't have any pictures handy at the moment and most of my stuff is currently in boxes, but here are some of the things I've bought:

• Previously Mentioned Dinosaur Spaghetti Spoon
  
  
  
• Garlic Press
  
  
  
• Spiralizer, For Making Veggie Noodles
  
  
  
• Cat Paw Bottle Opener
  
  
  
  

This because spaghetti and dinosaurs.

pastasorous or anything from fred

For a culinary theme: Snoop Dogg's cookbook, a Pastasaurus and Bear claw oven mitts.

Pastasaurus

This

Behold, the PASTASAURUS.

if you need one for yourself

Depends on the amount and type of egg I hunger for. Small egg spatulas for the two egg sandwich, a few larger ones to tame the scrambles and omelettes, and we'll not forget the Pastasaurus that lurks in wait of egg noodles. (ok, I lie. He's mostly for Fettuccine and spaghetti.).
I also have a potato masher, some whisks and whatever. They're all far less useful than the egg tools though. Mmmm...

You should have one of these

I don't need anything, so please gift someone else!

comprati un forno opportuno

Ich hab mir den hier gekauft: https://www.amazon.de/dp/B002VA4CDI/ref=cm_sw_r_cp_dp_T2_2VTDzbGYYY7MA

Hammerteil. Pizza ist in 4-5 Minuten fertig.

> Pizzaofen G3

https://www.amazon.de/G3Ferrari-G10006-Express-Delizia-Pizzamaker/dp/B002VA4CDI

Das Teil hier?

Personalmente non l'ho mai provato, ma so che molti cultori della pizza fatta in casa usano con soddisfazione i fornetti appositi tipo il G3 Ferrari. La pietra refrattaria andrebbe fatta scaldare nel forno alla massima temperatura per un tempo prolungato, cosa non ottimale da un punto di vista dei consumi energetici. Invece i fornetti per la pizza devono scaldare solo uno spazio limitato, perciò ci mettono molto meno tempo ed energia, riuscendo anche a raggiungere temperature più elevate rispetto ad un forno tradizionale.

Das Volumen verdoppelt.

Pizzaofen ist das Ding? G3Ferrari G10006 Pizza Express Delizia Pizzamaker (1200 W) https://www.amazon.de/dp/B002VA4CDI/ref=cm_sw_r_cp_apa_i_3xZVDbE11QVMF

>

Did you use a peel?

動画の獲物が気になったので、検索したら売っている物でした。
30ドルほど。
公式？
Official Federation Weaponry製らしい

米Amazon

You mean, like this?

It's a pizza cutter

http://www.amazon.com/Enterprise-Pizza-Cutter-Stainless-Steel/dp/B004FQDWP0/

You need this and this

It's a pizza peel

https://www.amazon.com/dp/B009LPDSAY/ref=cm_sw_r_cp_apa_eX92AbGE2Y3KS

I- I need this.

EDIT: found it

found it! on amazon.com

http://www.amazon.com/gp/product/B00HV0W3DO/

And here's a totally serviceable one for $27!

Two words: pasta maker

Fred the pastasaurus

Not sure what to do with the remaining $18...

There is no slider to push the spaetzle through the holes.... The dough would just sit on top of this thing.

I have the Lodge with the lip and this pizza peel makes using it a breeze. I just realized it's a little pricey (got it as a gift) but it really is all that and a bag of chips. Perfect placement every time with no stress induced sweating.

I don't like single-use kitchen tools, but I've used my mom's spaetzle grater and it's so worth it!

Pick up one of these and problem solved.

I replaced mashed potatoes with butternut squash mash personally.

http://www.amazon.com/Fred-PSAUR-Pastasaurus/dp/B002L162HQ/ref=wl_it_dp_o_pd_nS_nC?ie=UTF8&colid=1BHGEZL71IJA&coliid=I38V1SUHJJCA6H


Who doesn't want a pastasaurus?? :D

The dinosaur is my pastasaurus Rex. The ninja turtles are TMNT action figures on top of my cabinets, with X-Men action figures on the other side, and Joan of Arc fighting a Nazgul on the other set of cabinets.

Rabbet cutters are the tits for foamcore work: http://www.amazon.com/gp/product/B001JSWKLO/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

Homemade pizza. I have the pizza stone. I have the pizza peel. I have all the necessary accoutrements for making the bestest pizza.

I have NEVER ONCE successfully completed the transfer from peel to stone. I know all the secrets to how to do it, watched all the videos. It never works. Gonna try this next. I'm not hopeful.

Nope! Pretty sure it's this one. I'll double-check tomorrow morning and let you know!

I have one of the manual ones like this and found it so annoying to use that I ended up buying one with a crank pretty soon after I got it. I was trying to save a little money, but I ended up spending almost double. So my advice would be just to get a full one initially. You can do so much more with them, and it's so much easier to use. I have this one and have no complaints about it.

Mit nem Pizzaofen (sowas) schmeckt selbst die Ofenfrische. Konnte es selbst kaum glauben

I just use this.. I have no troubles with pizza stickage anymore.