Food

[geoffbot]

When I hear 'truffle oil' I usually just roll my eyes. Snake oil is what it is.

I think this does actually have truffles im it - it wasn't cheap. I know some don't.

Is it otherwise tasty? Truffle oil can be overrated and often it isn't even made from truffles.

Yeah - tasty enough. Not our best, but nice.

Mmm. Natantia and nematoda! Is a gladius steak tucked under there?

Gladius what?!

[boatme99]

Swordfish. Those noodles look like the parasites in swordfish.

Bon appetite!

[geoffbot]

Ah so. No, just prawns and pasta. And chilli and onions and garlic of course.

[Henry Krinkle]

Yeah - tasty enough. Not our best, but nice.

This is the important part.

[Henry Krinkle]

We have made spinach pasta before but it is pretty straightforward. Today , a new experiment. Mushroom papardelle. It's wetter than regular dough and it takes a bit more work to get the gluten strands really long and running in the right direction. Dried porcini, cremini and shiitakes. reconstituted. It took a lot of work. It is not the best pasta I have ever made, texture wise, but I will make it again. It went really well with the rustic tomato, carrot zucchini sauce and the sweet Italian style turkey meatballs.

[CanadianStraps]

I made scratch pasta and italian-styule turkey meatballs too, hilarious. I made a spaghetti noodle on request and I conditioned the turkey with about 1/3 ground sausage. My noodle was plain, nothing fancy. Did you reconstitute dry mushrooms because you felt you could better control the moisture? Or just didn't have access to fresh mushrooms.

[geoffbot]

Amazing. I've heard that reconstituted dried porchini have a stronger flavour than normal.

[Henry Krinkle]

I made scratch pasta and italian-styule turkey meatballs too, hilarious. I made a spaghetti noodle on request and I conditioned the turkey with about 1/3 ground sausage. My noodle was plain, nothing fancy. Did you reconstitute dry mushrooms because you felt you could better control the moisture? Or just didn't have access to fresh mushrooms.

The first part. I wanted that level of control, with a little of Geoff's response thrown in. I think dried mushrooms can really add a bit of intensity. I used the "tea" in the pasta sauce as well, so nothing was wasted. The dried mushrooms did work quite well in the end. I had to run the fdough through the rollers more than I normally would , but as you can see from the photos the mushrooms broke down quite well.

[CanadianStraps]

Yes, they look great. You can see a atexture but it looks very pleasant. I find mushrooms to be polarising. No overly strong flavours, but the earthiness can creep into a lot of things and start to take over.

Thinking about reconstituting dried mushrooms in a tea gives me youthful, technicolour memories...

[skywatch]

Amazing. I've heard that reconstituted dried porchini have a stronger flavour than normal.

It's true. In fact I prefer them dried to fresh. Their flavor is deeply concentrated, more umami. One of my favorite mushrooms. In fact the same thing is true of most mushrooms, especially morels and the Agaricus family. It doesn't work so well with chanterelles, though. I prefer those fresh, where the nutty sweetness makes more sense on the palate.