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  #11 (permalink)  
Old 08-12-2013, 10:31 AM
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Default Re: Anyone for lunch?

Quote:
Originally Posted by BobSwenson View Post
OK, how do you make Soba ?
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  #12 (permalink)  
Old 08-12-2013, 10:35 AM
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Default Re: Anyone for lunch?

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Originally Posted by Poto View Post
Actually, Gillian and I are taking a soba-making class in a week. No kidding! I'll keep you posted!

The trick is that the buckwheat flour that gives soba its distinctive taste and color does not have gluten. So you have to mix it with other flours to actually make a noodle. But getting the perfect balance of buckwheat, regular wheat, etc., is the key...

Are you taking your TS and guide rail to chop those noodles? MFT might be useful also
Have fun Potosan A photo of Your and Gillian's noodles please
I don't slurp the noodles, although Japanese love doing it
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  #13 (permalink)  
Old 08-12-2013, 04:06 PM
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Default Re: Anyone for lunch?

Can't wait for Poto's soba cooked in red tide.
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  #14 (permalink)  
Old 08-12-2013, 09:59 PM
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Default Re: Anyone for lunch?



I'll try to take some pictures, Okamisan. But I'm thinking my fingers will be covered in dough...

Wouldn't that be the funniest thing? Cutting noodles with a TS55 and guide rail?
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Old 08-12-2013, 11:35 PM
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Default Re: Anyone for lunch?

I wish I could do repeatable cuts like the guy in the video with my TS 55.
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Old 08-13-2013, 01:51 PM
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Default Re: Anyone for lunch?

A JMPv.2 with the precision fence would be more accurate and produce less waste.

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  #17 (permalink)  
Old 08-29-2013, 08:00 AM
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Cold Soba lunch with vegetable tempura


Potosan, did you and Gillian learn to make Soba?
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  #18 (permalink)  
Old 08-29-2013, 08:32 AM
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Default Re: Anyone for lunch?

Sorta lunch or dinner

1. Home cooked (with my own pepper rub) smoked Pastrami. (The red Gum smoke intensifies the pepper beautifully!)
2. Coconut, Kaffa Lime and Chilli creme Brulee

Brulee!...Mmmmmmm

Regards,

Rob
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  #19 (permalink)  
Old 08-29-2013, 03:42 PM
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Default Re: Anyone for lunch?

Good looking pastrami, Rob! Yum!

Okamisan, yes, Gillian and I took a soba-making class. It wasn't much different than making our usual pasta, though the teacher assured us that there was only one way to knead the dough to get all the fibers aligned (or something - I'm skeptical).

We used 70% soba-ko and 30% high-gluten flour. I found the soba fairly flavorless. I'd like to find a soba-ko from the later grind of the buckwheat, so that it has a darker color, and hopefully more intense flavor. I'd also do an 80-20 dough, which I gather is a bit more difficult to work with.

But we'll keep trying! It was really fun doing the class with Gillian. Our first one together.
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Last edited by Poto; 09-06-2013 at 04:06 PM.
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  #20 (permalink)  
Old 09-06-2013, 03:56 PM
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Default Re: Anyone for lunch?

Saw this and cracked up. Taken here in Chicago, Bucktown/ Wicker Park Area
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