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Wednesday, January 26, 2011

NOODLES!!!

I love the New York Times food section I really do. It always makes me sad to see such yummy food thousands of miles away...so I do what I normally do - find a substitution in my city and post the news article on my food blog.

Today is no different.

Today I read an article called "The Long Pull of Noodle Making". Since it's too long to just post I'm linking it here.

I am, however, going to share excerpts from the article and a video of the Noodle Master.

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The Long Pull of Noodle Making
by Julia Moskin

"In an open kitchen in NoLIta, two solemn young men work together in virtual silence up to 16 hours a day, their destinies yoked by noodles.

Michael Hodgkins is a stern, passionate chef from upstate New York, with a dedication to local and organic ingredients. Huacan Chen is an aspiring entrepreneur from Fuzhou in southern China, with a skill that happens to be seriously marketable in New York at the moment: he knows how to spin out endless skeins of la mian, smooth, springy hand-stretched noodles, using nothing but a countertop and his hands...."

"....As the dough came together and softened, Mr. Chen divided the lump into baguette-size lengths and twisted each one tight like cheese straw. When the twists were done, he held each weighty length in his hands, letting its belly fall toward the ground, then twirled the ends together as if making a pretzel. After several repetitions, he broke off a handful of dough and began to pull it long, doubling the dough around his left hand and spreading his arms wide apart in a few quick moves that produce a web, like a full-body game of cat’s cradle. A few extra pulls produce noodles that are xi, or thin; thick noodles are called cu.

When the noodles come out, perfectly tender, Mr. Hodgkins — who worked most recently under the chef Shea Gallante — goes to work. (Since Mr. Chen speaks no English and Mr. Hodgkins no Chinese, they communicate — minimally — in basic Spanish and hand signals.) Mr. Hodgkins added the broth and highly untraditional toppings like Romanesco broccoli roasted in mustard oil or turnips braised in daikon broth..... "

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