A "Must Watch" for budding and experienced pasta makers

[pictonguy]

It was this one. Echos my own sentiments about cooking chicken so of course I enjoyed it, there’s nothing like finding someone on the internet to reinforce your own prejudices views

I appreciate her straight forward delivery. I get rather bored of the whoop it up I’m here to entertain you style that dominates everything.
Especially the ones who try to and fail modulate their voices to make themselves or the topic sound dynamic or exciting.

Sometimes I think uurgh can you cut the and just give the info!

Yeah, great video, but then again I'm a science guy.

Anyway I found the video that I thought it might be, hopefully people find this not only entertaining but educational.

 

[dragnlaw]

That was my first thought too. But, then I read it a third time and it says "Backstrap". The molasses is "Blackstrap". Just one letter off.

Good on you taxy! I missed that completely!

It was this one. Echos my own sentiments about cooking chicken so of course I enjoyed it, there’s nothing like finding someone on the internet to reinforce your own prejudices views

I appreciate her straight forward delivery. I get rather bored of the whoop it up I’m here to entertain you style that dominates everything.
Especially the ones who try to and fail modulate their voices to make themselves or the topic sound dynamic or exciting.

Sometimes I think uurgh can you cut the and just give the info!

Ditto↑ Ditto↑ Ditto↑

 

[taxlady]

Can you knead a batter? It's like Spatzle. Unlike Italian pasta (kneaded dough, rolled, shaped), Spatzle is a batter‑based noodle, closer to dumplings in technique, but eaten like pasta.

I can see how it's related to spaetzle, isn't spaetzle cooked by being immersed in liquid? The ones my mum made were fried. Isn't there a Chinese egg drop noodle that is also cooked by being immersed in liquid? And no, I wouldn't call any of those pasta.

Just to be a smartarse, you might not be able to knead a batter, but if you stir or whisk it long enough, I'm pretty sure you develop the gluten.

 

[pictonguy]

Ok, I'm offically worn out @taxlady,

 

[taxlady]

Ok, I'm offically worn out @taxlady,

Sorry 'bout that.