When I pulled my Kitchenaid pasta rollers out of the box, I noticed that one roller wobbled as it turned. The wobble was a good quarter inch---totally unacceptable for any sort of rolling. I decided to take apart the rollers to see if I could fix them. I made a little progress but was unable to take off this plate; on the other end, the thickness knob had no set screw and seemed to be tightly fitted. Even if I had been able to take it apart, getting it back together would have been difficult---those tabs are the main supports of the roller box.
I have owned these rollers for many years but have used them only infrequently, perhaps a dozen times over the past many years. I am disappointed that they haven't given me more use. I am not completely surprised that their demise came so soon. Just another reason to go back to hand methods.
Our Texas Instruments colleague Cathy Wicks was gracious enough to host several of us at Ecco tonight. This is one of those restaurants that has been on my list for a long time. Even though it is within easy walking distance of Georgia Tech, I hadn't made it there until tonight. The menu is a combination of Italian, Spanish, and French that make use of some local Georgia ingredients. The combination of those three countries is sometimes a little forced, although the georgia ingredients (fruit, cheese) were all great and perfectly appropriate. We started out with a meat and cheese board. This actually reverses the French tradition, where cheese usually follows the main course. Everything was excellent. The Georgia cheese was a big hit, as was the French cow/goat cheese. I thought the sauscisson was very subtle and very good. The waitress said that the roast pork pasta was their signature dish, so I had to try it. It had traditional broad pasta (fresh, of course)
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