[Sca-cooks] New cooking tool! ;o)

[Johnna Holloway]

Gee I mentioned that on November 3rd in an early response to the Count--

Small batches and what they don't tell you is that
if you want it thin you roll it through a pasta machine's rollers.
Start thick and keep running it through so it gets thinner and thinner.
Then cut and roll for artificial cinnamon sticks.
If you do a huge batch, then only work with a part and keep rest in fridge.
----------------

I keep one machine around just to use for things like this now. The other
has been co-opted for clay stuff in the basement. I don't touch theirs; 
they leave
mine alone.

Johnnae

Sue Clemenger wrote:

>I saw something this evening in Michael's (craft store, where I was
>eyeballing some inexpensive carving tools for this new thing I learned to do
>at Collegium last weekend*), and maybe because I was thinking of Papa's
>story of the Cinnamon Sticks of Doom, and maybe it was just serendipity, but
>there in the aisle with all the varieties of modeling clays and sculpies and
>stuff, are these $24 small-sized "pasta machines" meant specifically for use
>with stuff like sculpy.
>Ba-da-bing! Wouldn't that work just as well for marzipan or sugar plate? The
>tool looks to make a pretty good-sized sheet of the stuff, and looks (on the
>box) to be very similar in style/function to the pasta maker that my Dad
>had, many years ago.
>At any rate, I thought I'd mention it, for those of you who are inclined to
>make these sorts of things.....
>--maire
>
>  
>