I eat well, most days, better than you. But I still love you :)
Let’s state an example…
I felt the need to produce some French Laundry Pasta (BT Dubs, somebody has my French Laundry Cookbook, and I will curse you if you don’t bring it back to me). GIMME MY DAMN BOOK BACK!!!!
Luckily, Mr. Mills forced my brain to memorize the pasta recipe back in culinary school… and you can find it on the interwebs for reference. The most suckiest part of this recipe is kneading dough for 20 minutes, which WILL kick your ass, unless, you happen to be awesome and happen to have a SAMMIC chamber Vacuum Sealer in your basement. Oh, I happen to have one of those badass things. Sir Alton Brown (and his writers of amazing knowledge) taught me that one session of vacuum sealing in my sucker would replace the 20 minutes of kneading. I didn’t believe him. When I put this recently mixed dough into the chamber, I watched this dough transform into a massive puff, then all of a sudden, condensed like I kneaded it forever. I suggest all people who want to make fresh pasta regularly, go purchase a chamber vacuum sealer, your upper body will thank you for this expense (or gift from spanish dudes). Fresh Pasta is the Shiznit!
So, pasta is resting in its vacuum sealed satchel in the fridge and Wifey and I get to work on a Momofuku double recipe cookie. First, we have to make a Cornflake Crunch from the Momofuku Milk Bar Cookbook This is basically a pile of cornflakes, tossed with sugar, some substance of milk in powder forms, salt, and an ass-load of butter, baked until delicious. Ho-Kay, now we pile this crunch stuff into a mixer with all the other cookie goodness, including marshmellows, and mini choco chips, and made some Momofukin good ass cookies! The lady served us up with shots of Milk… next time, cereal milk.
Oh, yeah, I made fresh pasta! I done cooked this stuff up with some sautéed u-15 prawns and peas in cream sauce with pecorino. Nommers.
If you want to come to my house and eat, you’re welcome over… but the cover charge varies depending on how much you may or may not annoy us.