That really is how marscapone should be spelt.
Can I just point out, right, I love the fact that you're properly getting into your food and cooking, but making your own pasta is an epic waste of a life. Unless you're making and filling your own ravioli.
( the mighty badger Aphrodite, on a bar stool, by your side, Wed 27 Jul 2011, 10:15, 2 replies, latest was 14 years ago)

My mini-tiny ravioli rolling pin is one of my favourite kitchen gadgets.
I pretend I'm a giant.
( Dr. Shambolic je suis charlie, Wed 27 Jul 2011, 10:17, Reply)

I pulled off an epic piece of kitchen win a couple of months ago
we made our own wedding cake and rolling icing for a 30cm bottom tier is pretty challenging. Cake-makers 50cm marble rolling pin? £35. Narrow steel table leg from B&Q and angle-grind the end off? £7.

All round win. And that's even before I worked out how to slice the teir horizonally with picture wire.
( the mighty badger Aphrodite, on a bar stool, by your side, Wed 27 Jul 2011, 10:25, Reply)

My thoughts to that was "teir? teir? Their? There? Is Badger saying 'their' like people sometimes say 'teh' to be all cutesy with their spellings? .... OHHHHHH, teir, like a layer of cake, yeah', that is a real word".

( G/PP 💩💩💩💩💩&#128, Wed 27 Jul 2011, 10:28, Reply)

I did spell it wrong, to be fair. tier.

( the mighty badger Aphrodite, on a bar stool, by your side, Wed 27 Jul 2011, 10:28, Reply)

Have you seen L-Space's Heath-Robinson sous vide set-up?
That's some diy kitchen win.
( Dr. Shambolic je suis charlie, Wed 27 Jul 2011, 10:39, Reply)

I'm refitting one of my labs here and I'm totally fucking stealing the water bath
it's big enough for about a quarter of a pig and the digital thermostat is accurate to about .2 of a degree according to my Squirrel.
( the mighty badger Aphrodite, on a bar stool, by your side, Wed 27 Jul 2011, 10:46, Reply)

It's next on my list after I've built the pizza oven.

( Dr. Shambolic je suis charlie, Wed 27 Jul 2011, 10:49, Reply)

I've gone back to a rock and roll city life
so have no garden for making an oven. Boo. I get OK results with my electric oven at 270ish and a stone, though. Although I have to blind bake the dough rolled-out for a couple of mins before topping it. But a proper oven would be so much better.
( the mighty badger Aphrodite, on a bar stool, by your side, Wed 27 Jul 2011, 10:52, Reply)

I'm gradually extending the kitchen down the garden.
I'm not going to be happy until it meets the vegetable plot expanding in the opposite direction.

I've got plans to dig a wine cellar. That may require some careful domestic negotiation.
( Dr. Shambolic je suis charlie, Wed 27 Jul 2011, 10:56, Reply)

Blame your girls.
The eldest must be well into digging by now, right? "Ah, sorry about that .. .yeah, I mean, she was just digging a hole and I turned my back for a second, she'd put the joists in and everything. brickwork's lovely, though, right?"
( the mighty badger Aphrodite, on a bar stool, by your side, Wed 27 Jul 2011, 11:08, Reply)

This might work.
My original plan was to claim I was digging some serious foundations for a climbing frame. You can never be too careful. Think of the kiddies!
( Dr. Shambolic je suis charlie, Wed 27 Jul 2011, 11:20, Reply)

Nah', it's much nicer to make your own, I agree it's a bit of hard work without a pasta machine, but with a machine by the time the water's boil the pasta can be done.
But the textures and flavours are much nicer, plus you get the startchy water which helps sauces, you don't really get that with supermarket or dry pasta.
( G/PP 💩💩💩💩💩&#128, Wed 27 Jul 2011, 10:26, Reply)

if the textures and flavours are nicer you're buying rubbish pasta, mate.

( the mighty badger Aphrodite, on a bar stool, by your side, Wed 27 Jul 2011, 10:28, Reply)

In which case, they don't sale good pasta. They sale it'll-do pasta.

( G/PP 💩💩💩💩💩&#128, Wed 27 Jul 2011, 10:34, Reply)