Comments on: Paper Chef No. 30: Spring Lamb Sugo http://honest-food.net/2008/06/10/paper-chef-no-30-spring-lamb-sugo/ Finding the Forgotten Feast Tue, 22 May 2012 01:04:13 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: hank http://honest-food.net/2008/06/10/paper-chef-no-30-spring-lamb-sugo/comment-page-1/#comment-1359 hank Fri, 13 Jun 2008 03:38:35 +0000 http://www.honest-food.net/?p=343#comment-1359 Thanks, all, for the kind words! And to answer BB about the buckwheat pasta, here are the proportions: 4 oz buckwheat flour, 4 oz semolina, 3 oz all-purpose flour, plus 2 eggs and a little water. You will have to eyeball the water dependingon how old your flour is. Thanks, all, for the kind words! And to answer BB about the buckwheat pasta, here are the proportions: 4 oz buckwheat flour, 4 oz semolina, 3 oz all-purpose flour, plus 2 eggs and a little water. You will have to eyeball the water dependingon how old your flour is.

]]> By: Tempestt http://honest-food.net/2008/06/10/paper-chef-no-30-spring-lamb-sugo/comment-page-1/#comment-1357 Tempestt Thu, 12 Jun 2008 23:07:02 +0000 http://www.honest-food.net/?p=343#comment-1357 yummm, and yum to all the other receipes on Paper Chef. Funny thing, this month's Sunset has a recipe for an Indian-inspired lamb stew with peas and leeks - almost qualifies for the contest! yummm, and yum to all the other receipes on Paper Chef. Funny thing, this month’s Sunset has a recipe for an Indian-inspired lamb stew with peas and leeks – almost qualifies for the contest!

]]> By: maybelles mom (feeding maybelle) http://honest-food.net/2008/06/10/paper-chef-no-30-spring-lamb-sugo/comment-page-1/#comment-1356 maybelles mom (feeding maybelle) Thu, 12 Jun 2008 22:19:06 +0000 http://www.honest-food.net/?p=343#comment-1356 My husband was very interested in doing buckwheat pasta when we read the challenge but we ran out of time. Great job. My husband was very interested in doing buckwheat pasta when we read the challenge but we ran out of time. Great job.

]]> By: Natashya http://honest-food.net/2008/06/10/paper-chef-no-30-spring-lamb-sugo/comment-page-1/#comment-1354 Natashya Thu, 12 Jun 2008 15:30:32 +0000 http://www.honest-food.net/?p=343#comment-1354 What a great idea to do noodles with the buckwheat. The pasta dish sounds divine, I'll take an extra large serving. What a great idea to do noodles with the buckwheat. The pasta dish sounds divine, I’ll take an extra large serving.

]]> By: BB http://honest-food.net/2008/06/10/paper-chef-no-30-spring-lamb-sugo/comment-page-1/#comment-1351 BB Wed, 11 Jun 2008 23:16:03 +0000 http://www.honest-food.net/?p=343#comment-1351 This officially makes your blog NSFW, unless you happen to work somewhere that involves buckwheat, lamb, and a pasta machine. Which leads me to my question--did you make the pasta with a mixture of buckwheat and all-purpose flour? use eggs? This officially makes your blog NSFW, unless you happen to work somewhere that involves buckwheat, lamb, and a pasta machine.

Which leads me to my question–did you make the pasta with a mixture of buckwheat and all-purpose flour? use eggs?

]]> By: Finspot http://honest-food.net/2008/06/10/paper-chef-no-30-spring-lamb-sugo/comment-page-1/#comment-1349 Finspot Wed, 11 Jun 2008 16:22:04 +0000 http://www.honest-food.net/?p=343#comment-1349 I've gotta think that's a contenda. Nice work, Hank! BTW, speaking of lamb, made a reduction of port and veal stock with morels the other night to pour over some local farm-raised chops. Luv that spring lamb! I’ve gotta think that’s a contenda. Nice work, Hank! BTW, speaking of lamb, made a reduction of port and veal stock with morels the other night to pour over some local farm-raised chops. Luv that spring lamb!

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