We spent almost all day bopping around the city in search of tights (I have a bit of an obsession with them, and there are two stores in Berlin I visit each summer), and splurged on a nice sushi lunch at our old haunt in the west. The main guy still remembers us and our favorite nigiri <3
The weather was too nice to just stay home all eve (but we’ll also be dining out for the next 3 nights in Købnhaven), so we compromised on HH beers at our favorite beer garden to catch some evening rays & a coupla snacks.
Bit of a fridge clean-out Abendbrot with a few rolls, the last of the cheese, fennel salami, marinated zuke, and I made a cuke salad with a cuke & fresh dill that needed to go.
Really looking forward to our CPH trip. Never been, but @digga ’s reports have been helpful
Loaded tostada piled with green chile braised chicken and beans (Julia Turshen), radish, avocado, lots of lime juice, sour cream. So good I had another.
Yesterday I had a lobster roll before getting on a train home, and then some pasta with chicken and broccoli on the train.
Tonight I had planned on leftover Izmir Kofte that I froze before leaving, with sautéed spinach and rice. But I wasn’t feeling it.
So instead I went with my recent sushi obsession, scallop nigiri with brown butter. Made a few nigiri, then got lazy and made the rest into makeshift chirashi instead. Sauteed broccoli for a vegetable. And a few seared scallops for good measure. Was very pleased with the texture of the sushi rice today.
Egyptian inspired dish with oven/broiler roasted eggplants and chickpeas which get mixed with a sauce/vinaigrette made with harissa, cider vinegar, ground cumin and coriander, honey, fresh mint and dill - simple but very tasty
I received a new toy in the mail yesterday, a Philips pasta extruder - it mixes and extrudes for you, all you have to do is add the ingredients. It worked pretty well the first time. Cleaning the disc takes a bit of effort. I made some penne with semolina flour, sauced with some Bolognese sauce from the freezer.
Looking forward to hearing about and seeing more of your results with this machine. Looks quite interesting!
4 Likes
ChristinaM
(Hungry in Asheville, NC (still plenty to offer tourists post Hurricane))
437
Yay! I hope you have fun getting it dialed in! I have a little better luck when I run the mix cycle 2-3x (by pausing and restarting) and rest the dough a few minutes before extruding.
I hope you will start a dedicated thread tracking your experimentation and sharing tips, tricks, and recipes! Pretty please
7 Likes
ChristinaM
(Hungry in Asheville, NC (still plenty to offer tourists post Hurricane))
438
We like the machine also a lot but don’t yse it often enough - hopefully your adventures will motivate us to do it more often
Which extruder discs did you buy ?
Cool thanks for the tips - do you have a go to dough recipe? I used the semolina with egg one in the manual - 250g semolina to 110g egg plus water. It made two servings and a pasta with a good amount of bite.
I just have the ones that came with the machine (7000 series) - penne, spaghetti, fettuccine, lasagna, angel hair, tagliatelle, pappardelle, and thick spaghetti.
bacon cheeeeseburgers.
