Sunday, November 26, 2017
So while in Japan discovering katsuobushi, I thought, why don't people do this with pork. Of course David Chang beat me to it. But then I went and read the article (easily found online) and thought, why did they start the mold immediately? And why use koji mold? I thought it would work much better with a kind of ham. So I got two pork loins, cured with salt. sugar, instacure #1, sage and pepper, for a week in the fridge. Then cold smoked about 3 hours over oak. Then dehydrated a full week in an electric dehydrator. Shaved on the kezuriki and dropped into water at the boiling point, removed from the heat, for 5 minutes, with kombu. The result is amazingly like dashi, with the same huge mouthfeel and aftertaste. Smoky, but beautifully clear. I may just have to write a paper about this one! Maybe serve with pulled noodles, greens and a pork meatball I think.
Monday, November 20, 2017
Thursday, September 14, 2017
So how to cook them? I think in a roasting pan, they're about 6 feet long! Then maybe serve in dashi stock with mentaiko. We'll see.
Monday, July 17, 2017
Sunday, May 7, 2017
Thanks to my friends at Hester Ranch, for whom I'm developing a full recipe now.
Tuesday, April 25, 2017
You have to try this dish! It's a cup of 00 Flour and an egg, kneaded for about half an hour, rested for 2 hours, rolled out and cut on a chitarra. Boiled a minute, then gently sauteed in Irish Butter, Red Boat Fish Sauce, 1/2 lime, Cilantro, Sriracha and some Urfa Chili. Perfect chewy, salty, spicy and unctuous. I could eat this every day.