What do you want to eat RIGHT NOW?

Culture, Media, General
41

The KA pasta roller was a game changer for me. Its stability and height above the counter makes it super easy to roll out long sheets of pasta… and of course the fact that it is continuously powered makes the process an absolute joy.

But I have a question: according to the directions my unit is due for its lubrication, and I haven’t a clue how to do this. They say to add a few drops of food safe mineral to the gears at each end of the rollers… but there appear to be no entry points for that oil.

Have any of you done this? and could you detail the process?

42

“RIGHT NOW?”

Food, any food!


(I’m fasting today)

43



Hey Scott, I haven’t done it on a pasta roller but have on several other gadgets similarly situated (where you can’t get at the gears easily).

This is from KA

image



What I’d normally do is hold it tilted toward the end which I’m addressing with the oil so that the oil will spread down by gravity toward the gears themselves. Then tip the opposite side down when doing it.

Then I’d put it on the machine and run it a bit. And expect that the next course of dough-making can have some oil on it initially, plus if there has been any gear wear, that oil will look grayish.

Here’s the link

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44

I have not lubricated mine… I’ll go find the directions that came with my set and check.

45

I just looked at the book that came with mine and you are spot on.
It says to use a light mineral oil after 50 uses or annually.
I imagine I can use the same mineral oil that I use on my wood cutting boards.

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46

Should be fine. I’ve never seen more than one type of mineral oil in the grocery, so I’m assuming that it’s what KA refers to as “light”. It’s food safe - sold as a laxative, actually (shudders).

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47


My 4 kids and I love lamb (3 kids now - one has been vegetarian for about 6 years). My wife can’t stand the smell of it, though, so I rarely make it when she’s in the house. Or if I do, I’ll grill it then let it rest out there for a bit so I’m bringing less of the odor in.

Any time she’d go on a business trip one daughter in particular would remind me that “Hey, we haven’t had lamb shanks in a while”.

The exception is heavily herbed/spiced stuff with only about 1/3 - 1/2 lamb in it [edit, I mean ground lamb and the remainder being ground beef/pork/other] - she doesn’t mind my gyro meat being baked in the house. I think besides it not being all lamb, the oregano/cumin/marjoram/rosemary etc. help mask the odor.

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48

I’ve now looked at all of your posts in thread and my more serious answer is that I want everything you’ve shown here. YUM!

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49

Note that some oils formulated for cutting boards can contain wax. Just check the ingredients to make sure it is just food safe mineral oil.

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50

and you’re fasting.

alas, to post (a photo), or not post (a photo).

Gotta do it, but you’re still a trooper.

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Broccoli, how’d you end up on my pie? Gotta blame the ex-gf for that one … although at Pepe’s, I bet even lithium batteries would be a fine topping.

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51

Yeah, I really need to stay away from here when I’m fasting!

I’ve used leftover steamed broc with a Monterey Jack cheese sauce on a pizza before, at the request of one of the kids. Wasn’t too bad, but I’m generally more about the meats.

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52

No, I tried it several times, but the mix always got stuck in the dies, and also it was before one could easily get their hands on semolina, so the resulting product was not that good. Sold it at a yard sale. Now, as long as I can get DeCecco, Rummo, and other good pastas easily, as well as refrigerated fresh pasta, I’m completely over making my own.
I still have an old hand crank one somewhere, but might use that for art projects instead if I ever find it.

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53

The Barilla no boil sheets are very good, could fool most people. I think ATK says to soak individually in warm water for 5 minutes.

For fresh pasta I don’t use semolina. I use ½ AP, ½ OO. I haven’t done lately, lotta work.

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54

Road trip. I’m in!

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55

Uh oh! Going in for a “procedure” are we? Or just trying to clean up?

I don’t need a ton of meat on a pizza, but, to me, it’s necessary. I looove well-made Italian sausage.

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56

Oh no- please pm me,

57

I have that same affliction with cabbage cooking. I can’t get near corned beef and cabbage.
I personally love most lamb dishes. So do the cats, they think it tastes like m-o-u-s-e.

58

Boiling cabbage smell bothers me, too. Once, only once, my mother cooked squid in tomato sauce. I had to leave the house, go on a long bike ride.

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59

LoL. No, I just fast a couple of times a week - sometimes 24 hrs, barely really even a “fast”, or 48 and up to 72 hrs. Someone recommended it and I think it helps me reduce overall calories etc. (now if I would just stop the beer and whiskey…).

I really like a pizza with all of pepperoni, Genoa salami, and Italian sausage on it. I’ve been making a fair bit of sausage according to this guy’s instructions.

https://twoguysandacooler.com/charcuterie/

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60

Until I bought the Kitchen Aid mixer and accoutrements, my hand crank served duo duty: Fimo modeling and pappardelle, mostly. I cleaned it well before each use, of course. :blush:

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