Text 26847, 140 rader
Skriven 2009-08-01 18:05:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: blue tango 943
======================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> 1. Are you claiming to be descended from the Turks?

 JW> No, only that there were wild boars in England since the beginning
 JW> and I bet my blue ancestors hunted them.

 ML> Why does southeastern Turkey enter into the equation then?

Just a side note that the Chinese may not have been the first to
domesticate wild boars.

Re: soy sauce

 ML> Actually, I see nothing heinous about making
 ML> aminos from whatever, just so the stuff is clean
       
The chemist in me agrees in theory but I am skeptical of the quality
control in the Chinese factories.

A quip I recently overheard from a disgruntled Plebe:" Flying First
Class? You may get on the plane first and get your drinks first, but
you also hit the mountain first, OK?"

Something fancy that may appeal....

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Michael White's Fusilli With Baby Octopus And Bone Marrow
 Categories: Pasta, Squid, Offal
      Yield: 4 servings
 
           Fusilli
           Durum wheat
           Flour
           Sauce:
           Baby octopus
           Sangiovese wine
           San Marzano tomatoes
           Garlic
           Basil
           Salt and pepper
           Bone marrow
           Fresh basil
           The Marrow:
           Marrow bones
           Ice water
           Salt
           Thyme
           Garlic
           Salt and pepper
           Mollica Garnish:
           Toasted crumbs of bread
           Infused with
           Garlic
           Chilies
           Parsley
           Olive oil
 
  Chef Michael White freely admits that you would never find a dish
  like his fusilli with baby octopus and bone marrow on his Marea
  menu, in Italy. But since he is cooking in America, he feels
  justified. There are other local influences, the sauce base is an
  ode of sorts to the traditional "Sunday gravy" that simmers away for
  hours in Italian-American kitchens, but the ingredients themselves
  and the cooking techniques are mostly gleaned from Italy. The dish
  is similar to White's fusilli with pork shoulder served at Convivio,
  one of White's other restaurants, which I recently reviewed and
  found to be a near perfect synthesis of textures and flavors.
  
  The pasta used for the fusilli is made from Durum wheat. It is a
  tricky wheat to work with compared to other varieties because it
  requires hot water (190F hot) to release the gluten and integrate
  the wheat and liquid to form a smooth pasta. Once the pasta is
  formed into sheets and allowed to cool, it's rolled to a thickness
  of three-eighths-of-an-inch and then cut into thin ribbons.
  
  Fusilli translates to mean "coil" or "spring" in English. When you
  watch the pasta-forming process, it becomes apparent why. A single
  strand is held down on the table by the pasta-makers left hand while
  the right hand rolls the pasta forward, causing it to twist around
  itself and form the distinctive rope-like shape. Both hands work in
  unison, moving in opposite directions, to create the perfect spiral.
  
  Once the individual strand is complete, it's affixed to the cutting
  board. This can only be accomplished on a wood since other surfaces
  won't allow the pasta to adhere (it will literally recoil). As the
  strands accumulate, they are also affixed to each other. Once all
  the strands are completed, they get a quick dusting of flour, before
  being cut into short pieces. While you might traditionally find
  longer lengths of fusilli, White decided to keep his short to make
  them easier to eat. Marea is a fine dining restaurant and no one
  wants to have to have to wrangle lassos of pasta flinging sauce all
  over ones pricey threads.
  
  The pasta is apportioned into serving size packages and allowed to
  chill before service.
  
  The base of the sauce is baby octopus from Spain that is braised for
  an hour and a half in Sangiovese wine, San Marzano tomatoes, garlic,
  basil storks and salt and pepper. The concoction then cools
  completely, which allows the flavors to homogenize and intensify.
  When an order for fusilli comes into the kitchen, a portion of the
  sauce is ladled into a pan and brought up to temperature. Moments
  before adding the marrow, they sprinkle fresh basil into the sauce.
  
  Marrow bones are soaked in a bath of ice water and salt providing a
  chilly brining of sorts. The pipes are then shucked and the marrow
  is seasoned with thyme, garlic, salt and pepper, then sauteed for a
  moment to begin the process of rendering the fat. It is then added
  to the sauce. If the gelatin from the octopus didn't bind to the
  liquefied marrow, the marrow would simply float to the top of the
  sauce. Instead, the two ingredients complement each other on a
  molecular level, allowing the sauce to be realized.
  
  While the sauce thickens the fusilli are dropped into boiling water.
  They are cooked for two minutes, then added to the sauce to cook for
  a further minute bringing them to the perfect doneness and allowing
  the sauce to coat the pasta,
  
  If necessary, a little extra tomato base is added to achieve the
  right balance.
  
  The dish is ready moments later... the sauce fully integrated and the
  pasta perfectly al dente.

  From: Serious Eats
 
MMMMM

Cheers

YK Jim


... Haute Burger. The idea seems silly.

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