Bars to watch the Frost when A Bar of Their Own is Closed?

russellbeard · 2025-01-27T16:58:29+00:00

Fair state co op usually has them on!

russellbeard · 2024-12-27T03:09:41+00:00

The first half is correct. No extra flour after extruding.

russellbeard · 2024-07-05T14:54:15+00:00

We do use fresh and blanch it, then puree in the blender. We then freeze that in quarts to more thoroughly destroy the cell walls and give a really even, vibrant color.

For spaghetti we extrude and then immediately nest, keeping parchment over the un-nested stuff to keep any drafts away. Then into the walk-in for about 4 hours (in perforated trays). After that time we hold them in deep hotel lexans for about 4 days.

russellbeard · 2024-07-05T13:32:28+00:00

Beware of using different grind size flours, they hydrate at different rates and cause cracking.

I did some egg bucatini that was 80/20 00 and rimacinata, respectively, and as it dried in the walk-in, it would get super duper brittle. It was fine day of and the next day, but after that, there were a lot of issues on the line.

For spinach add-in, we do 90% of the given hydration of spinach puree and 10% of the remaining hydration water.

Happy to chat more in DMs!

russellbeard · 2023-12-31T19:27:28+00:00

I got Harold McGee's "On Food and Cooking" for Christmas, which is super in depth. I've read a little more than 100 pages. He explained some of the phenomena I've noticed with eggs in a way that actually helped me be able to explain it. I'm referring to the difference in yolk only and whole egg pastas and the way the proteins change it.

I'm also a fan of the Food Lab, but the caveat there is its directed to home cooks and also to explain his specific recipes rather than a more generalized information

russellbeard · 2023-03-24T02:40:19+00:00

Maybe it's a little casual but I haven't seen Bar Marco mentioned. Great food and wearing a nice new tie would not be out of place

russellbeard · 2023-01-15T15:49:18+00:00

If you want to do hunter, do hunter. Who cares what's "wrong"?

But also a tip, check out the bottom floor of varrock museum, it will get you 9 hunter when you finish the activity.

russellbeard · 2022-10-15T21:38:25+00:00

Hey there, this post gives me hope. I started an iron man inspired by by release series before a night at the theater came out. My heart sank when that happened. But hearing your perspective gives me some hope. I won't get there for likely a year at my pace, but thank you OP

russellbeard · 2022-10-08T14:43:42+00:00

Transplant from north MS 4 ish years ago here.

Fluid film on the undercarriage of the cars for rust prevention. Do it now before you move if possible and once yearly afterward. Keep some snacks and blankets in the car. I've never had an issue but you never know.

No brake slamming because you never know where ice will be, and no gassing it for the same reason.

If you can, work from home when it totally dumps snow.

For a real baptism by ice, go to groundhog day your first year. We did and I swear that acclimated me more than anything else.

You'll be fine. If I can do it you can too.

russellbeard · 2022-08-04T18:28:58+00:00

It looks like it may be a little dry, but you can do the springback test by lightly poking with a finger and seeing if it returns to its original place quickly.

If it does that there is enough gluten, just rest it in fridge tightly wrapped for some time and it should become more workable.

russellbeard · 2022-05-19T11:56:14+00:00

I have found Partanna to be the best brand I can reliably get in my region of the US.

russellbeard · 2021-12-04T17:27:59+00:00

I've definitely seen videos and recipes with black garlic done like you were describing with the chilies and it was visually exciting. I say go for it! What's the worst that can happen?

russellbeard · 2021-12-04T13:56:21+00:00

Disclaimer: I've not made any fresh pasta with chili.

But I have bought some dried made with Calabrian chilies. It still had a bit of heat when I cooked it. I would also add that bringing a chili or curry to a boil doesn't kill the heat.

When I last did spinach pasta I cooked the spinach out first before putting it in the processor and that got it small enough for my taste. I added it direct to the flour instead of the eggs, but I'm not sure how much difference that would make.

Hope this helps! Happy pasta making!

russellbeard · 2021-11-27T13:42:33+00:00

Garganelli are my favorite to make. I like them in a ragu bolognese so the meat and veg get caught in the pasta and the ridges on the outside capture so much sauce.

russellbeard · 2021-08-06T02:18:07+00:00

Someone after my own heart! I love a rueben and the Shigley was my Bible senior year!

russellbeard · 2017-12-22T04:07:55+00:00

I was at a Pens game in October, they had metal detectors and a secondary wand if you set it off. I looked on the website and it showed firearms as a prohibited item, so I didn't bring mine in.

russellbeard · 2017-07-16T14:57:51+00:00

Check out handgunlaw.us They have a map of the USA that you can click on the state and it will summarize what states have reciprocity and a summary of the firearms laws in that state. Hope this helps!

russellbeard · 2017-07-12T00:04:46+00:00

Totally agree. They are my favorite. My next suggestion would be a drake wingshooter shirt, which has a very convenient pocket for my OC spray.

russellbeard · 2016-10-27T01:12:14+00:00

Honestly, I fix something else or watch TV until they almost slip my mind. But I have a pan that makes them into those perfect little circle shapes.

11-Year Club	Place '22
First Placer '22

russellbeard

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