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Old 12-15-2013, 11:40 PM   #31
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Any reason you couldn't make the patties as small meatballs, and then alternate them on a skewer with the dumplings? Maybe 2 of each per small skewer. Then serve them as an elegant appetizer?
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Old 12-16-2013, 03:01 PM   #32
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What gorgeous noodles Penguin!!! I have it on good authority that Santa is bringing me a KitchenAid Pasta extruder for Christmas!!! I can't wait!

skillet style lasagna
beef stroganoff
macaroni and cheese
pasta with pesto
pasta and broccoli alfredo
chicken noodle soup
maybe even pad thai?

Yee-haw!!!

So glad I have a lot of glucomannan and oat fiber on hand!!
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Old 12-16-2013, 07:10 PM   #33
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Jake, I think that just might work. what a great idea!
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Old 12-16-2013, 07:30 PM   #34
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Yee haw indeed Jhoberer! Nice Santa!

Just keep in mind, these are not exactly like "real" pasta, and the texture is best if you cook only as many noodles as you need for each meal. The uncooked ones keep beautifully in the fridge. I love the idea of skillet lasagna - I may have to give that a whirl if I have some time this week.
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Old 12-18-2013, 03:08 PM   #35
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Originally Posted by Jakelilydad View Post
Any reason you couldn't make the patties as small meatballs, and then alternate them on a skewer with the dumplings? Maybe 2 of each per small skewer. Then serve them as an elegant appetizer?
I made them into meatballs, used 1 less egg and they formed perfectly. Baked in the oven until done, added the dipping sauce and set the oven to warm until we were ready for them. They were a hit!

ETA: I made this with 8 lbs of pork for several parties coming up so the 1 less egg was a calculation, not an ommition.

Last edited by PassionateFire; 12-18-2013 at 03:10 PM..
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Old 12-18-2013, 04:30 PM   #36
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I'll definitely be trying these.
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Old 12-19-2013, 04:32 PM   #37
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The dumplings I made (I flattened them) reminded me exactly of lasagna noodle. They were not chewy but almost creamy. I couldn't believe it. MUCH better than commercial "miracle" type noodles.
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Old 12-27-2013, 10:42 PM   #38
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I got my KitchenAid Pasta Press today!!!

So excited!!!
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Old 12-28-2013, 04:41 PM   #39
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Oh, you're going to be making noodles galore now, Jen.
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Old 12-28-2013, 10:31 PM   #40
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Yup. Heehee! Moving into a new house and the stove is propane... and not hooked up yet. Might take a bit of time til I get to try this out but I will!!!
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Old 01-05-2014, 06:00 PM   #41
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Oh.
My.
Wow.
*thud*

I have a huge bowl of the most beautiful spaghetti noodles you have ever seen in your life.

If these taste as good as they look with my crockpot italian sausage and peppers tomato sauce...

stay tuned.

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Old 01-05-2014, 07:47 PM   #42
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I boiled the spaghetti in chicken broth, drained and buttered them. Then I topped them with Italian sausage and peppers tomato sauce. They look, feel and taste just like pasta. All 3 of my kids ate it.

Buttoni, you are a genius!!!

While the pasta press was dirty, I went ahead and made macaroni too. Looks just like the real thing. It's raw and waiting in my fridge for mac and cheese tomorrow.

Last edited by JHoberer; 01-05-2014 at 07:49 PM..
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Old 01-05-2014, 07:53 PM   #43
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And you used my as-wwritten dumpling recipe for these noodles?
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Old 01-05-2014, 08:02 PM   #44
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Yup! With your suggestion of coconut flour for firmness. Exactly. But I made a quadruple batch at one time.

It's revolutionary. NOTHING like the chewy asian market variety miracle noodles. When I have a picture, I'll start a new thread for it. It's rather hidden and unexpected in this pork patties thread.

Last edited by JHoberer; 01-05-2014 at 08:07 PM..
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Old 01-05-2014, 08:07 PM   #45
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Awesome - I was waiting to hear of your success JHoberer!

Somewhere along the line I missed the coconut flour idea. What is it? When I made spaghetti I didn't feel it was quite right, but maybe that coconut flour addition is the missing link?
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Old 01-05-2014, 08:12 PM   #46
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It's a suggestion in Buttoni's dumpling recipe on her website for firmer dumplings. Kudos for you for trying this first and giving me the courage to try something with such a high start up cost (the pasta press).
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Old 01-05-2014, 08:16 PM   #47
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Netrition is out of stock on the glucomannan with the dreaded "unknown date".

I'm terrified!
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Old 01-05-2014, 08:21 PM   #48
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When you consider that every time you make even a small batch of spaghetti, you're saving $2 in shirataki costs, that press will pay for itself in no time lol.

I found the blog entry (haven't looked at the recipe there in a while) and will try the coconut flour next time I make a batch. I'm still working on a batch of noodles I made a couple of days ago. I have a huge stash of miracle noodles that I bought when Amazon warehouse had them for cheap a while back, but I keep going back to Buttoni's noodles instead.

I will have to try the macaroni - never did that shape yet!
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Old 01-05-2014, 08:25 PM   #49
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Yeah, I have regular miracle noodles too. I paid $1.39 a bag.

Don't you agree these fresh noodles are nothing like the bagged ones?!
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Old 01-05-2014, 08:33 PM   #50
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Absolutely, no comparison at all.

Funny story - for Christmas, we always play some crazy games and one of our traditions is that each of the younger participants gets a big bag of candy. My 20-something nephew is low-carbing successfully, and for his bag, instead of candy I gave him a foodsavered bag of these noodles, some home-made jerky and sunflower seeds. He went nuts for the noodles. Mom has an extruder-style pasta machine and is going to try making them, hope it works for her.
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Old 01-05-2014, 08:41 PM   #51
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Great story!
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Old 01-06-2014, 08:49 PM   #52
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Huh. I goofed when converting the recipe and my quadruple recipe did not have quadruple the eggs. I only used 1. Anyway, starting a new thread.
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Old 01-08-2014, 01:51 PM   #53
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Yup! With your suggestion of coconut flour for firmness. Exactly. But I made a quadruple batch at one time.

It's revolutionary. NOTHING like the chewy asian market variety miracle noodles. When I have a picture, I'll start a new thread for it. It's rather hidden and unexpected in this pork patties thread.
I'll have to give the coconut flour a try. I've been adding 1 tbsp of Pea Protein Isolate to the original recipe (added a bit more egg white and water as well) and have been hand rolling gnocchi. They turn out great!
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Old 01-22-2014, 05:18 PM   #54
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I like them as gnocchi, too, Yaz. I finally got around to frying some dumplings to have with our pork patties and dipping sauce tonight. We both thought the extra effort to sear them in a bit of olive oil improved their chewy texture for that application. Here's what they looked like formed into flat little "pillows" (I just don't want to try to roll the dough flat and wrap around the meat. Waaaaay too much trouble for this lazy cook )



What I did tonight was to form the meat into 18 little patties (kinda oblong). Made 1˝ recipes of the original dumpling recipe batter and formed into into 18 little balls I flattened like little "pillows" of dough. Simmered for the usual 10 minutes in chicken broth and then slid them (using a spatula) right into the hot skillet with 2 T. olive oil. They were slow to brown; they also popped and spattered a lot, but didn't want to take the time to pat them dry with paper toweling to reduce spattering.
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Last edited by buttoni; 01-22-2014 at 05:20 PM..
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Old 01-22-2014, 07:48 PM   #55
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that looks absolutely sinful.
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Old 01-23-2014, 01:12 PM   #56
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They WERE good, indeed.
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Old 01-23-2014, 10:15 PM   #57
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They ARE good!
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Old 02-07-2014, 06:35 PM   #58
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