Comments on: Rabbit ragu with pappardelle http://abstractgourmet.com/2010/07/rabbit-ragu-with-pappardelle/?utm_source=rss&utm_medium=rss&utm_campaign=rabbit-ragu-with-pappardelle Home cooked goodness Wed, 16 May 2012 16:55:01 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: Gregory http://abstractgourmet.com/2010/07/rabbit-ragu-with-pappardelle/comment-page-1/#comment-36186 Gregory Tue, 13 Jul 2010 21:09:28 +0000 http://abstractgourmet.com/?p=979#comment-36186 love the work. I too have shared the joy at being given some dead animal: A brace of pheasant a few years ago which after their preparation, were roasted them off and served with a lucious polenta and red wine sauce. P.S on the truffle front can recomend taking it to the basics of home made pasta, best olive oil, shaved truffle and parmesan... with pinot noir or burgundy. love the work.

I too have shared the joy at being given some dead animal: A brace of pheasant a few years ago which after their preparation, were roasted them off and served with a lucious polenta and red wine sauce.

P.S on the truffle front can recomend taking it to the basics of home made pasta, best olive oil, shaved truffle and parmesan… with pinot noir or burgundy.

]]> By: Matt http://abstractgourmet.com/2010/07/rabbit-ragu-with-pappardelle/comment-page-1/#comment-36149 Matt Sat, 10 Jul 2010 03:22:38 +0000 http://abstractgourmet.com/?p=979#comment-36149 Cheers Vanessa, that would have come in handy actually. And for the record my process did look very similar to that site during disassembly, but I lost it on the dismount... and alas that pasta maker is no longer for this world :) Cheers Vanessa, that would have come in handy actually. And for the record my process did look very similar to that site during disassembly, but I lost it on the dismount… and alas that pasta maker is no longer for this world :)

]]> By: Veronica http://abstractgourmet.com/2010/07/rabbit-ragu-with-pappardelle/comment-page-1/#comment-36148 Veronica Sat, 10 Jul 2010 01:20:24 +0000 http://abstractgourmet.com/?p=979#comment-36148 My pasta machine leaves a black streak sometimes. I searched this topic on the net and came across an interesting site and after scrolling down found visuals on taking apart and cleaning a pasta machine. May be of interest to you. (they seem to use their machine for crafting polymer clay)http://www.desiredcreations.com/howTo_TLPQueenAtlasMaint.htm My pasta machine leaves a black streak sometimes. I searched this topic on the net and came across an interesting site and after scrolling down found visuals on taking apart and cleaning a pasta machine. May be of interest to you. (they seem to use their machine for crafting polymer clay)http://www.desiredcreations.com/howTo_TLPQueenAtlasMaint.htm

]]> By: Matt http://abstractgourmet.com/2010/07/rabbit-ragu-with-pappardelle/comment-page-1/#comment-36134 Matt Fri, 09 Jul 2010 04:52:31 +0000 http://abstractgourmet.com/?p=979#comment-36134 Cheers Jo, and thanks for fixing up my spelling :) Tenina: I made it again last night actually and it was better, thinner and with a nicer texture... and all made without a Thermomix ;) Cheers Jo, and thanks for fixing up my spelling :)

Tenina: I made it again last night actually and it was better, thinner and with a nicer texture… and all made without a Thermomix ;)

]]> By: Tenina http://abstractgourmet.com/2010/07/rabbit-ragu-with-pappardelle/comment-page-1/#comment-36133 Tenina Fri, 09 Jul 2010 04:00:11 +0000 http://abstractgourmet.com/?p=979#comment-36133 Your pasta looks sensational... Your pasta looks sensational…

]]> By: Jo @ secondhelping http://abstractgourmet.com/2010/07/rabbit-ragu-with-pappardelle/comment-page-1/#comment-36131 Jo @ secondhelping Fri, 09 Jul 2010 02:10:30 +0000 http://abstractgourmet.com/?p=979#comment-36131 I do like a bit of bunny, and your ragu looks just the thing to warm a body from the inside... ...washed down with the pinot just to be totally sure. I'm still waiting for the day that you find someone with "scratch and sniff" web software so that I can smell your delicious photographs. I do like a bit of bunny, and your ragu looks just the thing to warm a body from the inside…

…washed down with the pinot just to be totally sure.

I’m still waiting for the day that you find someone with “scratch and sniff” web software so that I can smell your delicious photographs.

]]> By: Matt http://abstractgourmet.com/2010/07/rabbit-ragu-with-pappardelle/comment-page-1/#comment-36123 Matt Thu, 08 Jul 2010 10:57:32 +0000 http://abstractgourmet.com/?p=979#comment-36123 Why thanks Miss :) I expect with your new camera purchase yours soon will be too :) Why thanks Miss :) I expect with your new camera purchase yours soon will be too :)

]]> By: Miss Melbourne http://abstractgourmet.com/2010/07/rabbit-ragu-with-pappardelle/comment-page-1/#comment-36121 Miss Melbourne Thu, 08 Jul 2010 10:26:00 +0000 http://abstractgourmet.com/?p=979#comment-36121 Your photographs are sensational. Your photographs are sensational.

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