Monday, December 29, 2014
Friday, December 26, 2014
Posted by Ken Albala at 4:54 PM 2 comments:
Monday, December 22, 2014
Homemade Instant Ramen
Yes, these were freshly made and crank cut semolina noodles, boiled and then dehydrated. That's dehydrated zucchini on the left, dehydrated cured and smoked turkey in the center and turkey stock cooked down to syrup, smeared on a plastic mat and also dehydrated.
I hoping it will all just come back together in boiling water. We shall find out tomorrow.
I'm also thinking of other vegetable ingredients. Carrots and celery definitely. Maybe tomato powder, lime juice, and why not fish sauce? The whole shebang should be dried and truly instant.
Posted by Ken Albala at 9:02 PM 1 comment:
Friday, December 19, 2014
Candy Noodle Soup
Noodle Soup Forward!
A Friend on Facebook called this....
Posted by Ken Albala at 10:03 AM 2 comments:
Wednesday, December 17, 2014
Lamb Broth with Root Vegs and Soba
I think doing this again I would add some seaweed to further undefine it. The briny flavor really goes well with lamb. Maybe even just some furikake sprinkled on top.
The bowl is another favorite of mine, made years ago, in New York. Super Mud Pottery when I was first apprenticing.
Posted by Ken Albala at 12:13 PM 1 comment:
Wednesday, December 10, 2014
I'm also guessing that soba noodles would work in the same context, though with more Northern Italian flavors. Maybe even a dash of tomato paste.
I love mixing and matching flavors in noodle soups. New combinations are coming to me every morning.
Posted by Ken Albala at 11:41 AM 2 comments:
Saturday, December 6, 2014
Pinking Shears Noodle
Posted by Ken Albala at 1:46 PM No comments:
Thursday, December 4, 2014
A Tale of Two Stocks
The soup shown here is just stock with some shiitake mushrooms thrown in, noodles, of course, and some parsley. It's a super intense turkey flavor and actually with a little more reduction and thickening of flour it made a great gravy. But the bones in the necks didn't create any gelatinous thickening.
The collagen in the skin here I think made all the difference. I don't prefer one over the other, but am nonetheless surprised that the part of the turkey used and the method of cooking makes such a tremendous difference in the final taste and consistency.
Posted by Ken Albala at 12:16 PM 1 comment:
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