Sunday, June 25, 2017
Also, not a word from Repub’s about we citizens and easing the laws for citizens to be able to protect ourselves with guns. I think we can look forward to the Dem’s using this event to move a gun ban on us.
Friday, June 23, 2017
Another perfect use for my new SPAM Slicer, SPAM Fries! Oh are they ever good!
1 can of your favorite SPAM
¾ cup flour
1 tsp paprika
¼ tsp garlic
½ tsp black pepper
1 egg +2 tbs water for wash (enough for ½ can of spam, 2 eggs for 1 can)
1 cup bread crumbs (regular or Panko, I used panko)
Cut Spam into French fry size/shapes
Dredge in flour
Dredge in egg wash
Dredge in bread crumbs
Deep fry 3-4 minutes
4 tbs mayo
2 cloves garlic
½ tsp lemon juice
Recipe from: https://www.youtube.com/watch?v=MBH2JZ5T8Uk
Using the Spam Slicer I sliced the entire can into 9 slices (normal amount).
I then removed 4 slices and place them aside.
The remaining stack of 5 slices I rotated 90 degrees, placed in the slicer and then sliced them into French Fry shapes/sticks. Really simple to do.
All the ingredients for a typical dredge and fry.
The Fry Daddy doing its thing. Frying 5-6 at a time.
The finished fries, yummy!
Tuesday, June 20, 2017
Today, I bought a dozen new quart canning jars for a new project I’m starting using #10 Cans of dehydrated foods. I noticed the label on top of the canning jars case stating a new “Sure Tight” lid that’s good for 18 months! Hmm, something new from Ball? To me that’s unusual for them in the dozens of years they have been the “Go To” reliable source of canning. Anyone have more information about these new lids? We’d like to hear about it.
Below is a copy of the PDF describing their new lid.
Here’s what the PDF had to say:
New Ball® Sure Tight™ Lids – 2017
The Ball® brand is introducing new canning lids for 2017. These lids will start appearing in stores where canning supplies are sold in May 2017. These lids will replace all Ball® and Kerr® lids. Current lid supplies are safe to use and will be sold until they are gone.
Information from the Manufacturer:
• Most significant performance improvement for home canning lids in 30 years.
• Twice the tinplate coating compared to current lids. They do not feel or look heavier than current lids.
• Additional rust resistance.
• Longer lasting seal, up to 18 months when following a tested and approved recipe. • No need to heat lids prior to placing on filled jars. Wash lids in warm, soapy water and rinse prior to use.
• No canning processing adjustments needed. Always use tested and approved recipes for safe home canning.
• All canning lids are for one canning use ONLY!
• All lids are best used within five years of purchase.
• Freezer safe. • Lid is printed with a spot to record the date the food was processed. • BPA free.
• Made in the
• For more information, see https://www.freshpreserving.com/canning-lids-101.html
The USDA recommends that for best food quality, store home canned foods in a clean, cool, dark, dry location at a temperature between 50 and 70°F. It is also recommended for food quality purposes that you can no more food than you will use within a year; however, there is no specific shelf life for home canned foods.
Prepared by: Karen Blakeslee, M.S., Extension Associate, Department of Animal Sciences and Industry, K-State Research and Extension
Ball® Canning; Newell Brands;
National Center for Home Food Preservation, Dr. Elizabeth Andress, University of Georgia Extension
Reference to any specific commercial products, process, service, manufacturer, or company does not constitute its endorsement or recommendation.
Issued in furtherance of Cooperative Extension Work, Acts of May 8 and June 30, 1914, as amended.
Kansas State University, Councils, Extension Districts, and United States Department of Agriculture Cooperating, John D. Floros, Director. March 201 County Extension
Photo’s of the new jars and lids in the case and the label and lid with the new label close-up.
Saturday, June 17, 2017
The machine arrived! And the quality is far better than I expected.
My very first attempt using the machine was easy and I had no difficulty at all. Here’s a single serving recipe rolled out and ready to cut using the machine.
Here’s the Fettuccini cut from the single serving recipe not cooked yet.
The Fettuccini yield cooked.
The spaghetti cut from the single serving recipe not cooked yet.
The spaghetti yield cooked.
(When making this dough it was a little dry. I suspect I didn’t measure the flour accurately and needed to add a little water. I added 1 tbs of water but should have added 1 tsp as stated in the recipe. Then it came out wet and had to add 3 tbs more flour to get the dough right. This is why there is more than the fettuccini serving.)
[Blogger is giving me fits with the line spacing, don't know why]
I have been making fresh pasta for several years using a rolling pin to roll to the proper thickness and a wood framed banjo wire type cutter to cut the rolled-out pasta to shape or size, this works but the rolled thickness is difficult to be consistent. I’ve been looking forward to the Marcato machine as it will be a lot easier and be produce a uniform dough thickness rather than hand rolling with a rolling pin. I make the dough using a food processor as this is a very quick way to make the dough! It still amazes me how fast the processor works.
This Marcato’s Original World-Famous Atlas Pasta Machine rolls and cuts pasta dough for making traditional lasagna, fettuccine, ravioli and spaghetti at home.
Is this a Prepper Machine?
Maybe, providing your disaster prep’s are nearing completion or you simply love fresh pasta to feed your family and friends. It’s especially useful as a prep tool if you have an alternative power source to power a food processor. I do have a small 200 watt solar system that easily handles the few seconds of power for the food processor. And yes, it is easy to make the dough by hand I know because that’s the way I used to make it, but the processor is lightening fast and very consistent.
Also, instead of stocking dry pasta long term, all you would need is to stock All Purpose white flour and make all the fresh pasta you could ever want providing you have eggs, however powdered eggs also work fine.
A 25lb bag of All Purpose flour fills perfectly a 5 gallon bucket. From this bucket you can produce 121 almost 2 cup servings of fresh cooked pasta.
Another note; it only take about 2 minutes to cook fresh pasta so be ready to cook it very quickly as compared to dry pasta.
Also, there are many knock-offs of this original premium Italian made machine. They are not worth your money, even though they are $20.00+ less. Buy the Italian made machine. This Marcato machine is a work of manufacturing art and is warranted for 10 years.
The Pasta Recipe I Use:
This is just too easy not to make.
Ingredients for almost a 2 cups cooked:
2/3 cup flour
Use a food processor if possible because it’s the easiest.
Add all the flour, then Pulse to aerate the flour.
Then add the slightly beaten egg/eggs.
Turn on and mix the dough for about 30 seconds.
If wet and sticky add a tablespoon at a time of flour.
If dry and crumbly add a teaspoon at a time of water.
Remove the dough from the processor, be careful of the sharp blade.
Knead the dough by hand until smooth, about 3-5 minutes.
Wrap dough ball in plastic then let the dough rest for about 15 minutes before you begin rolling it out.
Divide the dough into 2 pieces. Roll the dough thinner and thinner, progressing from ‘zero’ machine setting to the #5 for fettuccini or #7 for spaghetti, one step at a time.
Cut the dough sheet length in half then use the machine cut either Spaghetti or Fettuccine.
To cook the noodles, just boil them in salted water for about two minutes. They cook lightning fast, so don’t let them cook too long.
Important if making a lot of pasta: To keep the pasta dough or freshly cut dough from drying out, always keep it under a damp towel. The dough dries out very quickly if you don’t.
Link to Amazon for a detailed description or to buy:
Marcato Atlas Wellness 150 Pasta Machine:
Video by Marcato the manufacturer, how to use:
Atlas Wellness 150 directions for use and cleaning
Video by Cooks Illustrated,
How to Make Fresh Pasta (Homemade Fettuccine) Using the Marcato Pasta machine:
Monday, June 12, 2017
Have you ever noticed that when you look at a product on Amazon that you’d like to buy, noted the price, but don’t want to buy right then instead wanted to think about it for a few days? Then the next time you look and are ready to buy the price is higher! I find this to be common. Case in point is the pasta machine I just purchased.
- The pasta machine when the first time I looked was $69.00
- I went back to buy a week later and it was $70.00
- I went back another week later and it was $73.00
- Also, the machine is offered in seven different colors. I really wanted the Candy Red but the price for a colored unit over the polished stainless unit was at Amazon and multiple other sellers a $129.00, that’s just not going to happen for me!
I finally decided to order the polished stainless machine, but when I went to order it surprisingly it was back to $69.00. I also noticed they now offer the choice of colors for the same $69.00 (not $129.00)! So I have the Candy Red one on its way for $69.00 and free shipping! Should be here Thursday. Yippee!
Amazon in case you didn’t notice, saves your searches and to me appears to adjust the price higher to make a few more dollars and hustle you into buying at the new higher price! It also looks to me that Amazon (and WalMart) will soon put the brick and mortar stores out of business as they are growing very rapidly leaving us no other choice but to buy from these giants. We will soon have no choice and have to shop much smarter (other places or sources) to get the best honest prices.