Tag Archives: pasta

Liquid Foie Gras Ravioli

Continuing on with how we can “modernize”  the art of making pasta, we look at the ravioli. Pasta Making is a technique that his has been around for thousands of years, either by the Chinese making noodles using millet or … Continue reading

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Kimchee Udon Noodles

Fish noodles 45 degree Oysters with Kimchee Udon Noodles and Dashi Kimchee Udon Noodles 369 g Tiger shrimp 369g white fish (I used lemon sole) water 16g Activa RM sesame oil to taste 60g (or to taste ) Momoya brand Kimchee … Continue reading

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A Visit From Alex

I recently attended another workshop by Alexander Talbot of Ideas in Food.  It was at Manursing Island Club in Rye, New York with the Club Chefs of Westchester.  The topic of discussion was of an Arcobaleno pasta extruder that I have been … Continue reading

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