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.
Tuesday, March 14, 2017
Melt two peeps into a slightly sweet sugar/water solution. Add a drop of maraschino cherry syrup. Keep warm.
Arrange the noodles in a bowl with a fresh peep or two on top. Pour the syrup over the peep so he looks hot and sweaty. Add colored sprinkles. Or whatever decorative candy you like.
Garnish with a maraschino cherry, but not a good one, like Amarena, Luxardo, Fabbri.
P.S. This is NOT in the forthcoming book!
Saturday, March 11, 2017
Just note the noodle soup book is done, so nothing that appears here will be in the book. I guess I could have gone on writing it forever, but glad I'm not!
Sunday, March 5, 2017
After months of haggling, I finally have a title! I like it. Simple, to the point, and no misleading obscurities such as you often find in academic titles. "She Slurps Forth: The Poststructural Hermeneutics of Lacanian Noodling In Situ" or how about "Under the Broth: A Prolegomenon the Future Metaphysics of Noodle Hegemony"
Saturday, February 18, 2017
Mix a cup of bread flour with a cup of rice starch (available at any Asian grocery or online, and it will be labelled rice flour - feel it, you can tell it's starchy. It will cost about a dollar for a small bag.) Add an egg, 1/2 tsp salt and slowly work in the egg by hand. Then add water a dribble at a time and knead about 5 minutes, adding a little more water if necessary, until you have a smooth dough. Oil the dough lightly. Then roll it out. Yes, immediately. It will take just a minute. (Don't add flour, only a little more oil if you need it.) Then take a knife and cut into long strips. It will take just a little patience, but it is very easy. (Don't try to roll the dough up into a tube and cut it, or it will squish.) Then boil the noodles for about 2 minutes. Here I've just added some soy, rice wine and sesame oil. They're very much like great udon. And of course I'd put them in soup. This will feed two.