Friday, January 26, 2018
I bet this would go really nicely with pork too, and chilies. I think you can buy carob flour commercially, in which case mix about half a cup with about half the volume of flour and an egg for one serving.
And of course be sure to check out my new book NOODLE SOUP
Thursday, January 11, 2018
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.