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Yeah, if the dough is dry and not coming together it's because it's lacking moisture and why weighing everything for baking is probably the better route. For my pasta recipe I use 750 g's of egg yolk which generally translates into around 40 yolks but that does vary more often than not.

I doubt that. Were you using Crisco for your cookies and now switched?

I freeze fresh gnocchi on a sheet pan and then but them in bags.

Yeah, I thought so as well. The aspect of using a telephoto lens for a major effect (compression) throughout the movie and the difference it creates was something I found quite fascinating as well as the innovative use of the axial cut, which is a given now. :)

HB KT :)

Yeah, good movie and Tarantino has made some good ones. I liked Reservoir Dogs, Inglorious Basterds, also Django Unchained and Jackie Brown was pretty decent as well.

No problem, we all have our biases.

CD I think you may have some insight regarding camera angle, lens choice, lighting and how that might interact with a film. This is a critic of 7 samurai and how the director engaged the audience within the first 8 minutes of the film, let me know what you think.

I'm a big Sergio Leone fan when it comes to westerns and the 2 I liked the most from him was "The Good, the Bad and the Ugly" and "Once Upon a time in the West" And of course we can't talk about westerns without mentioning "Unforgiven" directed by the man himself Clint Eastwood.

I've always like pirate movies as a kid and westerns, anyway "Master & Commander" always gave me an AMSR, good movie 9/10.

Yeah, I've been a gamer for a while, not as much the last few years though. Cut my teeth on Zelda, Orcina of Time and Golden Eye 007 both on the Nintendo 64 platform. I use X Box now.

Yeah, haven't seen that one, but will give it a go.

And then lets follow with "The 100 Foot Journey"

A couple of movies I could watch more than once and I have, lol. 7 Samurai Arn Pather Panchali Just hit Watch on YouTube and it'll play.

It was named because it resembled an old church key basically. The one your referring to is probably like the one dragnlaw is showing and in my part of the woods that's been called a can opener as far back as I can remember. Mind you I think I've ever used it for opening a can a few times in...

I'm making cannelloni also known as manicotti. My ragu is simmering and I've made my pasta dough and just need to make the bechamel and roll out the pasta, cut to shape and parboil, then assemble and bake. I only make this dish a couple of times a year and it's been in my subconscious for a...

Just rewatched There Will Be Blood with one of my favorite if not my all time favorite actor Daniel Day Lewis who won a best actor Oscar for the movie, i forgot how intense the movie was, not for everyone I suspect.

Grilled a nice 12oz striploin and the first bunch of asparagus from a local farm with greens again from a local farm with lots of sheep feta, red onion and some brined cherry peppers from Italy. Local stuff is starting to come alive, finally. :)

Back in the day in our house it was frozen concentrate and later when I was on my own I bought tropicana, I liked the taste but drinking orange juice wasn't a ritual and probably bought tropicana, maybe twice a year, my sweet tooth where desserts and I indulged a lot, too much and paying for it...

Your numbers look decent and it's really about preference anyway. Personally I like to use bread flour and I'm talking about using a regular oven, mine goes to 550 and that's what I use with a stone. Anyway, the bread flour has a little more protein which I prefer and results in a chewier crust...

Yeah, we have decent oranges. I use to drink tropicana back in the day.

Hi there. :)

I stay away from sugar in a glass, it's a health concern I can't ignore. Aside from that, just squeeze some fresh.

Never liked Starbuck's or their stores and prefer the small independent coffee establishments, and their food actually tastes like they made it themselves and not that excuse for food that Starbucks brings in.

You can, but I don't. I normally buy bratwurst from a butcher shop that makes their own and know they're a certain quality and I prefer the mouthfeel of a sausage with a casing.