You guys are awesome. I'm going to wow the mrs with these skills. When she asks where I learned this, I'll defiantly tell her "fuck your Pinterest, my Sherbros came through." She hates me on the forum while we watch tv. It'll be a beautiful moment.
You may want to leave out the blurb about the butt sex... just saying. Happy to chip in!
Who cares about that, we are busy trying to help a dude out with lasagna recipes because his wife gets the trots when she eats regular pasta.
I would say that the UFC doesn't strip him as their "Champion" clause keeps him under contract. His current status may have him owing them enough years and fights that they do strip him but maybe not. If he signed a 5 year 10 fight deal for example the UFC must offer him fights but he cant just refuse all fights and be a free agent at the end of the term. There are clauses whereby should he be offered fights and refuse them his Term gets extended as a result.
Italian is actually one of our least favorite cuisine, but it's cool to try every once in a while. Especially when we can do it where my wife doesn't have swampass for 2 days
It's no secret.
This is what you should get her for a birthday or something... She'll be well happy you thought of her, you'll make pasta, it'll be kinda funky but you'll both enjoy it because you made it together then you get your end away buttsecks style and she'll leave you alone with the nagging for a good 10 days...
Kettlebell Rogan with the assist out of Grama's cookbook.Ingredients
- 150 g gluten-free rice flour , plus extra for dusting
- 50 g potato starch
- 1 tablespoon corn flour
- 2 tablespoons xanthan gum
- ¼ teaspoon fine sea salt
- 3 large free-range eggs
- 1 tablespoon extra virgin olive oil
Method
Place the ingredients in a food processor and blitz to a rough dough. Tip out onto a flour-dusted surface and knead for 3 to 5 minutes, or until smooth.
Cut the dough into four pieces, then carefully press a portion out flat with your fingertips and start to roll it out using a pasta machine. Start at the widest setting and roll the dough through it, lightly dusting with the rice flour if it sticks. Roll the pasta through the widest setting a second time, then click the machine down a setting and roll the dough through again.
Now, start clicking the settings down, rolling the pasta through each setting twice – gluten-free pasta isn’t as elastic as standard pasta, so make sure you avoid using the two narrowest settings, otherwise it may rip. Once you have a thin sheet of pasta (about 2mm thick), set aside on a flour-dusted surface and cover with a damp tea towel to avoid it drying out, then continue with the remaining dough.
Now’s the time to transform your dough into whichever variety of pasta you like. If you want to make tagliatelle, roll the pasta through the tagliatelle setting on your pasta machine, or use a sharp knife to slice the pasta sheets lengthways into long strips (roughly 7mm thick), placing on a flour-dusted tray as you go. To cook, place in a pan of boiling salted water for around 3 minutes, or until al dente, then serve how you like it.
It hasn't even been 6 months since he got the damn belt, relax.
Ingredients
- 150 g gluten-free rice flour , plus extra for dusting
- 50 g potato starch
- 1 tablespoon corn flour
- 2 tablespoons xanthan gum
- ¼ teaspoon fine sea salt
- 3 large free-range eggs
- 1 tablespoon extra virgin olive oil
Method
Place the ingredients in a food processor and blitz to a rough dough. Tip out onto a flour-dusted surface and knead for 3 to 5 minutes, or until smooth.
Cut the dough into four pieces, then carefully press a portion out flat with your fingertips and start to roll it out using a pasta machine. Start at the widest setting and roll the dough through it, lightly dusting with the rice flour if it sticks. Roll the pasta through the widest setting a second time, then click the machine down a setting and roll the dough through again.
Now, start clicking the settings down, rolling the pasta through each setting twice – gluten-free pasta isn’t as elastic as standard pasta, so make sure you avoid using the two narrowest settings, otherwise it may rip. Once you have a thin sheet of pasta (about 2mm thick), set aside on a flour-dusted surface and cover with a damp tea towel to avoid it drying out, then continue with the remaining dough.
Now’s the time to transform your dough into whichever variety of pasta you like. If you want to make tagliatelle, roll the pasta through the tagliatelle setting on your pasta machine, or use a sharp knife to slice the pasta sheets lengthways into long strips (roughly 7mm thick), placing on a flour-dusted tray as you go. To cook, place in a pan of boiling salted water for around 3 minutes, or until al dente, then serve how you like it.
