Wednesday, May 4, 2016

Marbelized Noodle Experiment #1

Marbelizing technique works nicely with thick colored batters. This is a plain flour batter base with lines of tomato and olive batter piped on top, feathered through with a toothpick. I then dehydrated them. I should have cut them before completely dry. These were broken into pieces. In any case, maybe the even greater discovery, apart from the pattern is that you can make an ultrathin noodle my spreading batter and drying it.

I'll have be a little more careful and deliberate with this, next time should work perfectly.

Thursday, March 31, 2016

Recent Lecture at the Getty about banquet management. LOADS of fun.

http://www.getty.edu/research/exhibitions_events/events/art_of_food/index.html#albala

Wednesday, March 2, 2016

Salad Noodle Soup

This is literally lettuce, tomato, celery, carrot, red cabbage and cucumbers. Dehydrated. Mixed with 50 percent flour. Ground. Water added to make dough. Rolled out. Boiled. Rinsed in cold water and dressed in olive oil and vinegar, then with some homemade cold chicken stock poured over. And a grind of pepper. Tastes like a salad, but the texture in your mouth is clearly noodle soup. Not just beautiful but delicious.

Sunday, February 28, 2016




Microwave Noodles. I do believe I've invented a new noodle technique. Rice and sweet potato flour batter piped onto a silpat and microwaved for 1 minute 15 seconds. Then boiled. Ultrathin "microwave" noodles or wide ones.

Thursday, February 18, 2016

Article on Fermentation by Yours Truly

http://tablematters.com/2016/02/16/the-origins-of-probiotic-theory/


Friday, February 12, 2016

Wednesday, January 27, 2016

A good week of noodle soup: rabe, sow thistle, yuca

 This is a broccoli rabe noodle with tiny meatballs in beef broth. The rabe is chopped, dehydrated, ground and then worked in 50-50 with flour and egg to bind. Rolled and cut by hand. The meatballs are just rolled and tossed in the pot, no seasoning, since the noodles are all fresh and green.
These are ravioli made with wild sow thistle harvested from my yard, rolled into pasta sheets, stuffed with ricotta and moistened with chicken broth. A little parm on top. I really thought they were dandelions, but was told otherwise. All the same very tasty.
These are hand cranked rigatoni made from fresh yuca/cassava with some chopped kale. Very chewy and aromatic. And gluten free of course.