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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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09-23-2013, 08:14 PM
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#32 |
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Babbling Farker
Join Date: 12-03-08
Location: Pearl River LA
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Way to represent Deepsouth! Looks like something I would happily make myself sick eating!
I haven't made seafood pasta in a while and have never made homemade pasta. Is it that much better? |
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09-23-2013, 08:14 PM
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#33 |
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is one Smokin' Farker
Join Date: 01-15-12
Location: Kalama Wa.
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Nice job, all the way around!!
__________________
[URL="http://tombstonebbq.com"]"Tombstone BBQ"[/URL] PNWBA Board Member and Certified Judge. KCBS Custom 72" reverse flow smoker, 18" WSM, Weber Elite, ECB. and misc grills. [URL="https://www.facebook.com/TombstoneBbq?ref=hl"]Tombstone BBQ on Facebook[/URL] |
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09-23-2013, 10:00 PM
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#34 | |
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somebody shut me the fark up.
Join Date: 04-21-10
Location: Biloxi, MS
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Quote:
 to us, it's so much better. fresh pasta is a beautiful thing.
__________________
Out. Again. |
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09-23-2013, 10:48 PM
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#36 |
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Full Fledged Farker
  Join Date: 09-03-11
Location: Cedarburg, wi
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You have inspired me to do a batch of fresh pasta. I have semolina, what % of semolina do you use? I have Italian 00 flour handy also; does that have any place in pasta making?
thanks |
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09-24-2013, 12:26 AM
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#37 |
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Quintessential Chatty Farker
 Join Date: 12-17-10
Location: Pleasanton, Ca
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Very awesome post. Hungry looking at it! So, one question, Is that a Sierra Nevada beer glass at the front end of your post?
__________________
XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url] |
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09-24-2013, 06:21 AM
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#38 | |
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somebody shut me the fark up.
Join Date: 04-21-10
Location: Biloxi, MS
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Quote:
That glass is the same glass but unbranded.
__________________
Out. Again. |
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09-24-2013, 06:22 AM
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#39 | |
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somebody shut me the fark up.
Join Date: 04-21-10
Location: Biloxi, MS
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Quote:
7 oz all purpose flour 3.5 oz semolina flour 3 whole eggs 1 tbls olive oil 1 pinch of salt
__________________
Out. Again. |
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09-24-2013, 07:33 AM
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#41 |
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somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Who's tha man?
__________________
-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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09-24-2013, 08:02 AM
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#42 |
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Babbling Farker
Join Date: 06-12-09
Location: Ithaca, Michigan
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Absolutely fantastic! Looks delicious.
__________________
Jason Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen |
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