sck
January 7, 2016, 5:52am
22
brucesw:
Some of those dishes you mentioned on the nominating thread sound really good but i just haven’t been in to Italian in a long time, so I’m thinking i’ll stick to Asian cuisines, maybe limit myself to non-wheat based noodles, maybe do something with the varieties of dried noodles from Hong Kong Market I’ve got in the pantry. I foresee possible visits to Jang Guem and Banana Leaf, both of which I haven’t been to in a long time, and Cooking Girl and Mamak, both of which I’ve been wanting to try.
Why non-wheat based noodles? Asking because only rice noodles will remain as the major non-wheat option left.
If you are open to wheat, you’d want to check out these two comprehensive threads on Chinese noodles types (just ignore the restaurant mentions since they are for the SF Bay Area):
The Bay Area has over a dozen types of handmade Chinese wheat noodles, varying in technique, name, and/or ingredients, and that’s not even getting into seasonings. When you consider how rare it is for our Italian restaurants to roll out and/or form pasta by hand, we’re sitting on a goldmine, and a relatively inexpensive one in that.
Let’s talk about which places serve your favorite examples of hand-pulled or stretched wheat noodles. Which preparations would you recommend? I’m also hoping the en…
As a companion to a discussion of hand-pulled and hand-stretched noodles , let’s talk about other Chinese wheat noodles made in-house without machines. In some of these types of noodles, rolling pins flatten out the dough to a uniform height, and knives cut individual noodles. In other noodles, scissors, knives, or special tools chop off noodles straight off a mound of kneaded dough. These noodles contrast with hand-pulled and stretched noodles, which the hands themselves stretch mid-air to the d…
