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- I'm sure it would be great! Yesterday when I made this I added a lot of orange slices, squeezed a few oranges into, and even added a splash of OJ from a carton. It was quite tasty. Let me know...
- I am SERIOUSLY jealous! That sounds like a fantastic trip.
- Sounds perfect for daytime, I'm a big fan of tart citrusy drinks. I wonder how a touch of Orangina would do in this? Have a great 4th you two!
- Delicious! I'm in Barcelona at the moment and loving trying all the local Sangria recipes. I haven't tried white (blanco!) sangria yet, will have to seek it out :)
- Amy I work with the Vivanco family who created the Dinastia Vivanco Museum of the Culture of Wine in Rioja. Rafael Vivanco has amassed a collection of almost 5000 corkscrews, 3500+ of which are on...
Another Wine Blog
A discussion of wine, beer, food and stuff.
I would like to apologize for not posting anything yesterday. My intentions were good, but apparently the road to hell is paved with homemade pasta. Lots of homemade pasta, as it turns out.
Last week my youngest son turned 13. This momentous occasion was prologued earlier in the week by me ask ... Continue reading »
Last week my youngest son turned 13. This momentous occasion was prologued earlier in the week by me ask ... Continue reading »
1 year ago
I have the Marcato Atlas 180 Pasta Machine...I look at it everytime I get out my corkscrew, (which is pretty frequently...) and it saddens me that I've made only one attempt at making pasta... and a sad attempt it was. I think the intimidating thing about making pasta is the time commitment. But, seeing as I'm actually out of store bought pasta...maybe I'll be motivated to break it out again. The Mac Cheese recipe looks good. Too good.
Steve
1 year ago
I get a little better with the pasta maker each time that I use it. Well, provided the eggs don't decide to go over the wall and make a break for it. Kneading seems to be the key. Lots and lots and lots of kneading. Then some kneading, followed by a bit of kneading.
The Mac Cheese is pretty cool because it tastes different depending on what beer and cheese I have on hand. Not surprising considering that, out of boredom, I decided to make the sauce like fondue.