So i’m debating what KitchenAid to get, I think Costco sells a 5 (maybe 6) qt professional model for like $200. I don’t mind buying the $300 model, but I probably wouldn’t want to go anymore than that. I enjoy cooking a lot and have taken culinary classes, but honestly haven’t spent much time baking. I usually only cook for about 2 people..sometimes 4..rarely 6+. Any recommendations what I should get? things I might experiment with: breads, pizza, sausage (I hear some have meat grinders or sausage maker attatchments), fresh pasta noodles. i can’t think of anything else i’d use it for..my girlfriend might use it for cakes but again smaller batches..any recommendations on model type and size (I know other attachments can be added later, but they get expensive if its not already included)? Thanks a bunch
~Gavin
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The business is a website and professional consulting services for the food and beverage industry. The website is a portal type that is intended to connect everyone from suppliers (wine growers, farmer, pasta maker etc) to on trade distributors and customers such like restaurants, hotels, etc.
Our consultants are available to map and reengineering business process, create a technological infrastructure for the information exchange, create a legal infrastructure for the sale process, implement other services such like CRM or accounting.
The name should reflect the integratration the Food & Beverage Supply chain process. I’ve been coming up with names like:
Ambrosia Consulting
Grape Vine Solutions
Savory Technical Services
Grape Vine Network Consulting
Ambrosia Architecture Services
Culinary Matrix Solutions
Culinary Market Integration
Culinary Interlink Management
Linkedin Culinary Management
Cullinary Connections Interlink
But I am being told that “Culinary Interlink Market” and the other names sound nice but are probably too long (not immediate and difficult to remeber) it would be better to put all in a word…. may be missing some calrity something like: Culinarylink
My other concern now is to incorporate the concept of wine food and beverage not just food.
The word culinary is more related to food.
So Perhaps Epicure is a good word then, it is not limited to food and has good resonance among a particular class of aficionado of food and drink. Let me try out a few more on you:
Epicure Colaboration = Epicurlaboration (may be difficult to remember)
Interlinked Epicures
Epilink
Integrated Epicurean
Integrated Vines
Epicurean Harvest
I cant seem to find a word that is inclusive of everyone from growers to suppliers and buyers. Epicurean is about as close as I can get. Another thing that comes to mind is that much can be inferred with the logo that will accompany the company name. So the name may not need to bear the entire burden of conveying the depth of the services offered.
Your thoughts? help?
What can I use or do to substitute for a pasta maker and metal Cannoli tubes?
(I am making Cannoli shells.)
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creative is the maker. I have all the attachments
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http://farm1.static.flickr.com/237/524823412_0967ad8aed.jpg
Please look at the fondant bow in the link above, and if you know, please advise me on the best way to make this bow. I do not have a pasta maker to thin out the fondant. Thanks so much for your help!
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My son is on the GFCF diet/ SCD diet. He is autistic. We would love to make some pasta. I have a pasta maker but we cannot use any gluten (wheat or any of it’s durivates), casein (a milk protein), eggs, soy, rice, corn, oats, safflower and coconut. We can do nut flours, veggies, meat. If such a thing can be done please answer me, thanks so much
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I saw Aldo Zilli use one of these to make pasta on TV a while ago (he made Spaghetti Vongole if it helps anyone remember!) The rack consists of a set of fine wires, stretched across a wooden frame. The pasta dough is rolled flat then placed on the rack and the roller used to push the pasta through the wires, cutting it into strips of spaghetti (or maybe spaghettini?) It works like a giant egg slicer but I can’t find one to buy anywhere. I don’t want a rotary mangle style pasta maker as it looks like a pain to clean and I probably wouldn’t use it much. This was so simple - 500g pasta flour and 4 eggs and 2 minutes work and you have fresh pasta!
Thanks,
Robin
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It was small, oblong shaped pasta with ridges along the sides. We always ate “gabbadiels” growing up, but now I can’t find any info when I try to google it. I know it’s a real kind of pasta because my mom had a pasta maker growing up and it had a specific piece to the machine to make gabbadiel pasta. I just can’t figure out for the life of me how to spell it!!!
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can somebody give a reliable name to help identify this product……….i believe it can be over 100 years old………….need a postive antique dealers that knows italian products
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I need to make my own noodles now, for my health. IHave looked all over for one and can’t find an electric one.
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