I realized this morning that I have eaten nothing but noodle soup for about a week. I can't think of anything that sounds as appealing. This morning, however, I determined to do something else. I can't conscience cereal. I OD-ed on pancakes years ago and can't go near them. Toast, cheese and cold cuts just don't cut it any more. So I thought: salad! There I was tossing romaine lettuce, carrots, celery, red peppers. And I couldn't go through with it. I dumped it all in a pot of dashi stock with mung bean threads. And it was SO good. The vegetables still a little crunchy but definitely cooked. Why don't we cook lettuce more often? This was hot, but I think cold it would be very much like a Korean soup I've had. Must try that soon. I almost drizzled in oil and vinegar!
Are we ready yet to think about hipster cocktails with noodles? I think so. I first put this in a small pickle jar, but those are so 2013. The noodles themselves are made of black chia seeds, ground in a spice grinder, rolled out and cut. They're in a juice of blackberries cooked in a little water, strained, chilled and with rum added. I came an inch from putting on a dollop of Greek yoghurt on top, in which case it could have been a deconstructed smoothie. But I think alcohol works better. If I only had a sprig of mint!
Honestly, the possibilities of noodles in cocktails are endless. I'm going to embark on extensive research right this moment!
Food Historian at the University of the Pacific.
Author of Eating Right in the Renaissance, Food in Early Modern Europe, Cooking in Europe 1250-1650, The Banquet, Beans (2008 IACP Jane Grigson Award) and Pancake.THE LOST ART OF REAL COOKING with Rosanna Nafziger.
Coeditor of Food and Faith; Editor of A Cultural History of Food: The Renaissance.
Food Cultures of the World Encyclopedia (4 vols.) Three World Cuisines: Italian, Mexican and Chinese won the Gourmand World Cookbook Awards Best Foreign Cuisine book in the World. The Routledge International Handbook to Food Studies.
THE LOST ARTS OF HEARTH AND HOME with Rosanna Nafziger.
Grow Food, Cook Food, Share Food, a little book on Nuts and The Food History Reader. The Most Excellent Book of Cookery (translation of a 16th c. French Cookbook with Tim Tomasik). The Sage Encyclopedia of Food Issues Encyclopedia. At the Table.
Most recently: Noodle Soup. Forthcoming: Gelatin Past and Future.