Recipes / Food - Drink - Page 34

Ea · 07-22-2010, 11:00 AM

I would guess the string on the pull type will wear out with time - probably faster than 15 years. Haven't tried a push type, but it looks interesting. I would probably want to try them out before buying one. I have a string type now that replaced one rather like yours. The old felt "wobbly" to use.

WT Sharpe · 07-22-2010, 11:47 AM

Quote:

Originally Posted by Wetdogeared

I got a little over-enthusiatic with my salad spinner last night and broke the knob off.

It served me well for 15 years.

Any recommendations on the push type or pull type?

This looks like it would serve the purpose. It looks pretty durable. Just put your salad in a clean can and let her rip! No pushing or pulling necessary!

http://www.jamestowndistributors.com...id=4048&AMAZON

-- Tom the Tool Man

glowhappy · 07-22-2010, 01:28 PM

Quote:

Originally Posted by WT Sharpe

This looks like it would serve the purpose. It looks pretty durable. Just put your salad in a clean can and let her rip! No pushing or pulling necessary!

http://www.jamestowndistributors.com...id=4048&AMAZON

-- Tom the Tool Man

MmMmm spinach shake LOL

glowhappy · 07-22-2010, 01:31 PM

Quote:

Originally Posted by Wetdogeared

I got a little over-enthusiatic with my salad spinner last night and broke the knob off.

It served me well for 15 years.

Any recommendations on the push type or pull type?

I've had this exact one for a couple of years now and it works great! Use it almost daily to dry salads or herbs. I think the push button one is easier to use then the pull cord.

Wetdogeared · 07-22-2010, 06:17 PM

Quote:

Originally Posted by Ea

I would guess the string on the pull type will wear out with time - probably faster than 15 years. Haven't tried a push type, but it looks interesting. I would probably want to try them out before buying one. I have a string type now that replaced one rather like yours. The old felt "wobbly" to use.

I tried them both out at the store. Both were easy to operate compared to my old crank one and both were on SALE.

Quote:

Originally Posted by WT Sharpe

This looks like it would serve the purpose. It looks pretty durable. Just put your salad in a clean can and let her rip! No pushing or pulling necessary!

http://www.jamestowndistributors.com...id=4048&AMAZON

-- Tom the Tool Man

You need to punch a few holes in the can Tom or we'd end up with lettuce juice.

Quote:

Originally Posted by glowhappy

I've had this exact one for a couple of years now and it works great! Use it almost daily to dry salads or herbs. I think the push button one is easier to use then the pull cord.

That's the one I bought.

Thanks for the advice and suggestions.

kennyc · 07-22-2010, 09:08 PM

Quote:

Originally Posted by WT Sharpe

This looks like it would serve the purpose. It looks pretty durable. Just put your salad in a clean can and let her rip! No pushing or pulling necessary!

http://www.jamestowndistributors.com...id=4048&AMAZON

-- Tom the Tool Man

Shaken, not stirred.

kennyc · 07-22-2010, 09:11 PM

Whelp, I just had a spinach salad for dinner (part fresh, part bag, part iceberg) with honey-mustard dressing, onion crispies and croutons.....

I just like throw it all in a giant bowl and mix as I eat.

ShortNCuddlyAm · 07-25-2010, 06:53 PM

This is a slight adaptation of a recipe in Cool Camping

Sausage and pasta
Serves 4

Ingredients
6-8 sausages - whatever kind you prefer, but preferably strong flavoured ones (**)
2 onions
6 cloves garlic(*)
1 1/2 teaspoon chilli powder (*)
2 cartons tomatoes in tomato puree (*)
1/2 bottle red wine (*)
Handful fresh oregano
Half handful fresh basil (*)
Half handful sage leaves (*)
Olive oil for cooking
500g pasta

Heat oil in a frying pan and a saute pan or chef's pan or similar
In frying pan, add sausages and start cooking over a medium heat
In other pan, fry onions, then garlic. Add chilli now if using fresh
When sausages are nicely brown and onions are soft add chilli powder, shredded herbs and 1/2 red wine to onions.
Chop sausages into 4 and add to onion mix.
Stir and cook for about 5 mins
Add tomatoes and remainder of wine.
Simmer for 20-30 minutes, stirring occasionally.
Whilst that is simmering, boil water for pasta
When water is boiling, put in salt, bring back to boil and add pasta
Cook according to instructions
When pasta cooked, strain and add to sausages.
Stir and serve

(* Recipe called for 1 glass of white wine, no basil and sage, and tinned tomatoes or passata. It also called for only 2 cloves of garlic, and suggested one fresh chilli. If I'd've used fresh chillis, I would have used about 6 small medium heat ones. I changed to red wine for two reasons - it goes better with tomatoes and the sausages I used, plus we didn't have any white...)

(** I used wild venison sausages. Yes, I'm no longer vegetarian)

kennyc · 07-25-2010, 08:49 PM

Quote:

Originally Posted by ShortNCuddlyAm

....
(** I used wild venison sausages. Yes, I'm no longer vegetarian)

Thanks for the recipe and thanks for ^^^^

My daughter came back late last year after many years in that place....

kindlekitten · 07-25-2010, 10:41 PM

Quote:

Originally Posted by ShortNCuddlyAm

(** I used wild venison sausages. Yes, I'm no longer vegetarian)

welcome back to the top of the food chain!

happy_terd · 07-25-2010, 10:49 PM

Quote:

Originally Posted by ShortNCuddlyAm

(** I used wild venison sausages. Yes, I'm no longer vegetarian)

Hell yeah!!! Let's eat pooh.

beppe · 07-26-2010, 04:18 AM

Traditionally in Northern Italy, we use a pasta called Gramigna (Cynodon dactylon).
Usually the sauce is just skinned sausage stir fried with chopped onion (a glass of wine to collect the good stuff) and simmered for an hour with a little water or broth. Children love it.

ShortNCuddlyAm · 07-26-2010, 06:56 AM

Quote:

Originally Posted by kennyc

Thanks for the recipe and thanks for ^^^^

My daughter came back late last year after many years in that place....

Quote:

Originally Posted by kindlekitten

welcome back to the top of the food chain!

Comments like these are enough to make one go back to being vegetarian

Quote:

Originally Posted by happy_terd

Hell yeah!!! Let's eat pooh.

Nah - chicken doesn't appeal

Quote:

Originally Posted by beppe

Traditionally in Northern Italy, we use a pasta called Gramigna (Cynodon dactylon).
Usually the sauce is just skinned sausage stir fried with chopped onion (a glass of wine to collect the good stuff) and simmered for an hour with a little water or broth. Children love it.

hungry - that pasta looks gorgeous. Not the sauce so much, just the pasta!

beppe · 07-26-2010, 08:40 AM

Quote:

Originally Posted by ShortNCuddlyAm

that pasta looks gorgeous. Not the sauce so much, just the pasta!

Gramigna is carried by Barilla. It is really a good one. I do not eat pasta anymore but the two creatures that I am in charge of, like that one very much.
For the rest of your post I can just quote to you

Illegitimi non carborundum

GeoffC · 07-26-2010, 10:16 AM

Quote:

Illegitimi non carborundum

roughly translated ?

hard stone is illegitimate

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07-22-2010, 11:00 AM	#496
Ea Wizard Posts: 3,490 Karma: 5239563 Join Date: Jan 2008 Location: Denmark Device: Kindle 3\|iPad air\|iPhone 4S	I would guess the string on the pull type will wear out with time - probably faster than 15 years. Haven't tried a push type, but it looks interesting. I would probably want to try them out before buying one. I have a string type now that replaced one rather like yours. The old felt "wobbly" to use.

07-22-2010, 09:11 PM	#502
kennyc The Dank Side of the Moon Posts: 35,907 Karma: 119230421 Join Date: Sep 2009 Location: Denver, CO Device: Kindle2; Kindle Fire	Whelp, I just had a spinach salad for dinner (part fresh, part bag, part iceberg) with honey-mustard dressing, onion crispies and croutons..... I just like throw it all in a giant bowl and mix as I eat.

07-25-2010, 06:53 PM	#503
ShortNCuddlyAm WWHALD Posts: 7,879 Karma: 337114 Join Date: Sep 2008 Location: Mitcham, Surrey, UK Device: iPad. Selling my silver 505 here	This is a slight adaptation of a recipe in Cool Camping Sausage and pasta Serves 4 Ingredients 6-8 sausages - whatever kind you prefer, but preferably strong flavoured ones (*) 2 onions 6 cloves garlic() 1 1/2 teaspoon chilli powder () 2 cartons tomatoes in tomato puree () 1/2 bottle red wine () Handful fresh oregano Half handful fresh basil () Half handful sage leaves () Olive oil for cooking 500g pasta Heat oil in a frying pan and a saute pan or chef's pan or similar In frying pan, add sausages and start cooking over a medium heat In other pan, fry onions, then garlic. Add chilli now if using fresh When sausages are nicely brown and onions are soft add chilli powder, shredded herbs and 1/2 red wine to onions. Chop sausages into 4 and add to onion mix. Stir and cook for about 5 mins Add tomatoes and remainder of wine. Simmer for 20-30 minutes, stirring occasionally. Whilst that is simmering, boil water for pasta When water is boiling, put in salt, bring back to boil and add pasta Cook according to instructions When pasta cooked, strain and add to sausages. Stir and serve ( Recipe called for 1 glass of white wine, no basil and sage, and tinned tomatoes or passata. It also called for only 2 cloves of garlic, and suggested one fresh chilli. If I'd've used fresh chillis, I would have used about 6 small medium heat ones. I changed to red wine for two reasons - it goes better with tomatoes and the sausages I used, plus we didn't have any white...) (** I used wild venison sausages. Yes, I'm no longer vegetarian)

07-26-2010, 04:18 AM	#507
beppe Grand Sorcerer Posts: 5,161 Karma: 81026524 Join Date: Feb 2010 Location: Italy Device: Kindle3, Ipod4, IPad2	Traditionally in Northern Italy, we use a pasta called Gramigna (Cynodon dactylon). Usually the sauce is just skinned sausage stir fried with chopped onion (a glass of wine to collect the good stuff) and simmered for an hour with a little water or broth. Children love it.

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