>> Eighty-five bucks for the baddest buck-buck pasta buster in all Italia?! Wow. If I had *space* I'd be on it like a duck on a june bug,<<
ROFL
Now compare the price of a storebought unicorn cake (this one is more expensive and not even rainbow-layered or candy-filled) and watch Cas lose his mind. "But -- but -- it's easy to make! Why would anyone pay that much for cake?!"
Because they're not you, kid.
>> but sadly we are all but slap out of appliance space... we really need more shelves as it is. I fully expected this masterpiece to be well into three figures, rather like a good electric espresso grinder.<<
Alas! Tight space sucks.
>>Ah, okay, it's just sheet pasta, not the fancy shapes. <<
That's for the motor and I think one cutter. There are about 10 more cutters to make many different types of pasta. Which will doubtless appear as tips and gifts for the next year. :D
Imagine some teleporter showing up with a hopeful look and "I brought a ravioli attachment and 10 pounds of ground bison."
>> Safeway hereabouts often carries an Italian loaf with chunks of roasted garlic kneaded in. Goes VERRA nice with pasta. <<
Cool.
>> 'course, you could go full-out and make bagña cauda... heads of garlic roasted in olive oil with optional anchovy for salt... slather the stuff onto fresh sourdough... *happysigh* <<
I haven't seen Cas roasting garlic yet, but that works very well with elephant garlic.
>> Michelin star, Michelin schmar... gimme rustic from about any genre, any day of the week. <<
Same here. I don't want to pay a ton of money for a tiny amount of food. I don't want 30 layers in one dessert. I don't want to have to chase my food around the plate because someone made art instead of supper. I have nothing against people who enjoy those things, it's just not my idea of a good time.
Also I can blow people's minds just as well with a simple batch of ginger ice cream or hippie banana bread.
>> Barbecue, beans an' rice, catfish, ratatouille, boeuf bourguingon, borscht, biscuits and gravy... dammit, now I'm hungry. ;) <<
Oops. I forgot to put the warning label on this poem. Must go fix that.
>> I mean, I can *appreciate* most haute cuisine. I just had sushi for dinner. <<
I love sushi. I'll have a few pieces, and most of an appetizer plate of dumplings or whatnot. Too much raw food brings up the atavistic urges more than I can really handle.
>> 'sfunny how rich folk gentrify that stuff... frankly they feckin' ruin it. <<
I agree.
I'll just be over here making a 12,000-year-old recipe with bison, mushrooms, and onions in a blue corn tortilla and being very happy that I can cook it in an electric skillet instead of on a rock.
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dancing_serpent
Thoughts
Date: 2021-07-25 06:03 am (UTC)ROFL
Now compare the price of a storebought unicorn cake (this one is more expensive and not even rainbow-layered or candy-filled) and watch Cas lose his mind. "But -- but -- it's easy to make! Why would anyone pay that much for cake?!"
Because they're not you, kid.
>> but sadly we are all but slap out of appliance space... we really need more shelves as it is. I fully expected this masterpiece to be well into three figures, rather like a good electric espresso grinder.<<
Alas! Tight space sucks.
>>Ah, okay, it's just sheet pasta, not the fancy shapes. <<
That's for the motor and I think one cutter. There are about 10 more cutters to make many different types of pasta. Which will doubtless appear as tips and gifts for the next year. :D
Imagine some teleporter showing up with a hopeful look and "I brought a ravioli attachment and 10 pounds of ground bison."
>> Safeway hereabouts often carries an Italian loaf with chunks of roasted garlic kneaded in. Goes VERRA nice with pasta. <<
Cool.
>> 'course, you could go full-out and make bagña cauda... heads of garlic roasted in olive oil with optional anchovy for salt... slather the stuff onto fresh sourdough... *happysigh* <<
I haven't seen Cas roasting garlic yet, but that works very well with elephant garlic.
>> Michelin star, Michelin schmar... gimme rustic from about any genre, any day of the week. <<
Same here. I don't want to pay a ton of money for a tiny amount of food. I don't want 30 layers in one dessert. I don't want to have to chase my food around the plate because someone made art instead of supper. I have nothing against people who enjoy those things, it's just not my idea of a good time.
Also I can blow people's minds just as well with a simple batch of ginger ice cream or hippie banana bread.
>> Barbecue, beans an' rice, catfish, ratatouille, boeuf bourguingon, borscht, biscuits and gravy... dammit, now I'm hungry. ;) <<
Oops. I forgot to put the warning label on this poem. Must go fix that.
>> I mean, I can *appreciate* most haute cuisine. I just had sushi for dinner. <<
I love sushi. I'll have a few pieces, and most of an appetizer plate of dumplings or whatnot. Too much raw food brings up the atavistic urges more than I can really handle.
>> 'sfunny how rich folk gentrify that stuff... frankly they feckin' ruin it. <<
I agree.
I'll just be over here making a 12,000-year-old recipe with bison, mushrooms, and onions in a blue corn tortilla and being very happy that I can cook it in an electric skillet instead of on a rock.