Wednesday, September 30, 2015
Saturday, September 12, 2015
Here they are in beef broth with shiitake browned in butter and spinach. Really a delicious combination and the peanut comes through very subtly. I would call the flavor leguminous.
Sunday, August 30, 2015
This week's research involved side by side tastings. Mass produced wheat consistently rated lowest, no surprise. Once in a while there was a gorgeous batch I found somewhere odd. But if you want to taste really fresh whole wheat, very interesting strains, try Grist and Toll based in L.A. This charcoal wheat, I was told, will float my boat. And it sure did. This was extruded from the Italian hand powered bronze torchio into spaghetti about 6 or 7 feet in length. I tried it with nothing on it whatsoever, not even salt, lifted by hand and lowered into my mouth. This is pasta. But the rest awaits a really serious soup base, I'm thinking of the goat meat I have simmering on the stove now.
Wednesday, August 26, 2015
Nonetheless, it works much better than the wooden versions. Simply roll with pressure over a sheet of dough and it cuts beautiful even noodles. They might need to be separated by hand, but otherwise very efficient.
I have made two noodle types with it. Here is a classic durum and white flour in 50/50 proportion, one cup worth and one egg. It makes a perfect large serving for one (my breakfast). I also made another with oat, rye, chestnut, buckweat (all 10%) and 50% all purpose flour. Rolled and cut the same way, also with excellent effect. I think it may be the easiest way to cut noodles quickly, without needing to set up a crack or machine. At 4 AM I did the latter batch this morning in about 10 minutes start to finish, in a state of zen concentration. (And half asleep!)
Monday, August 17, 2015
The other is 2 slices of bacon pulverized and mixed with flour and egg, hand rolled and cut.
The last is a red torpedo onion sliced, dehydrated, ground and mixed into a flour noodle. The idea was the complement of the three in tandem. I could have used sour cream I suppose, but I wanted a nice soy-dashi based dipping soup since it's been so hot lately. Everything is nicely chilled.
And the photo was totally random and unplanned!
Sunday, July 26, 2015
If it weren't so hot out, I think a meat broth and some vegetables would round it out nicely. Maybe mushrooms too.