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General food and cooking questions, discussion, and recipes. To blog your food or to create (or post in) a community food thread, please post in Post Your Eats!
contest BEGIN! Noodle Throwdown
- Thread starter The Hot Pepper
- Start date
- Status
I didn't click it 
stay tuned for when i forget PoL
stay tuned for when i forget PoL
As i read there was a td i went to prepare some dough:
Probably i'll bake some bread to side main dish.
Ingredients and PoL:
Eggs, 00 flour, butter, burrata, red turnip, spinachs.
Add turmeric to that, i just thought now i can use it.
Sage:
Heat:
Mostly piri piri, some goat's weed and maybe something else.
Probably i'll bake some bread to side main dish.
Ingredients and PoL:
Eggs, 00 flour, butter, burrata, red turnip, spinachs.
Add turmeric to that, i just thought now i can use it.
Sage:
Heat:
Mostly piri piri, some goat's weed and maybe something else.
Nice looking tortellini you have there.Student of Spice said:THIS IS MY 500th POST!!!!!!!!!!!
what better way to break in a 500th post than with my first attempt at a throw down, as well as making past from scratch.
I would also like to show my appreciation to all those that have taught and inspired me here at THP, I have met many great people
and have made some really good friends here..... so this sake shot is for you!
Title: Spicy Sausage and Cheese Tortellini and a Wonton Soup
Recipe ingredients
Tortellini - 2 cups flour, 1/2 tsp salt, 3 large eggs. Stuffing - 12 oz mild italian sausage, 2 garlic cloves, quarter onion, 1/4 c italian parsley, 8 large basil leaves, 1tbs sundried tomato olive oil, crushed red pepper, 1/4 cup Parmesan and romano cheese, 1 c ricotta Sauce - roasted garlic alfredo, diced cajun bell pepper
Wontons - 2 cups flour, 2 large eggs, 1/4 c water. Stuffing - 12 oz ground pork, 1tbsp saki, 2 chopped green onion, 1 tbsp soy sauce, 1 tsp minced gingerl, 1 tsp sugar, 2 aji lemon drops. Soup - 3 cups chicken broth, chopped green onion, chive, 1 tsp roasted sesame
Tinnie said:Wow
that looks incredible hot stuff
The Hot Pepper said:
grantmichaels said:
t0mato said:
Yes he does. That's incredible
This thread is on fire!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
You all are making me blush. Thanks for you comments.Tinnie said:
Change of plan, changed pasta type, no eggs.
About bread, dough has risen too much:
Here a loaf... I have an idea but nothing special.
Blending spinach
Mashing turnip
Here dough with burrata and some PoL, now it's resting.
OT:
yesterday i went to a creperie, that one as dessert was so good! Inside there was fiordilatte icecream. Strawberry + fiordilatte ice cream is hard to beat!
About bread, dough has risen too much:
Here a loaf... I have an idea but nothing special.
Blending spinach
Mashing turnip
Here dough with burrata and some PoL, now it's resting.
OT:
yesterday i went to a creperie, that one as dessert was so good! Inside there was fiordilatte icecream. Strawberry + fiordilatte ice cream is hard to beat!
My First Noodle Venture submission 
I forgot to add the money and didn't remember till after I got started so I took another picture with the money in their, Sorry, memory not what it used to be
So this is the first time I made noodles so it was great to have an excuse to learn.
-Buckwheat Noodles base mix is;
3/4cup Buckwheat and 1/4cup Potato starch, pinch of salt and 1tbsp Seasoning mix 1 egg, 4 tbsp water. Blitz. First batch
-Buckwheat Noodle mix 2
1.5 cups Buckwheat, .5 cups Potato Starch, 1sp salt, 1 tbsp Dried Arbol Chile, 1tbsp Dried Guajillo Chile, 2tbsp Dried Tomato,3 eggs, 2 cups fresh Thai Basil, 2tbsp water. Blitz
I mixed the eggs and dried tomato and peppers first to hydrate them.
The Appetizer I cooked up the noodles in chicken stock with Maitake mushrooms and Yellow Habanero with a side of Buckwheat sourdough (made the day before) with a Tomato and Chile paste spread (made also the day before).
The Main course I cooked in water with mushrooms, then used the left over liquid as a sauce with smoked cheddar mixed in, topped with Brisling Sardines with dabs of Tomato Chile paste.
I used the Blendetec and found the 1cup batches are better, the dough feels like Plasticine, the 2cup batch has a bit tight and overheated the machine, also could have used a bit more liquid so I finished it of my hand but did not have the same feel as the first batch.
I don't have a Kitchen/Dining table so its a bit messy, looking for some nice plates for presentation etc
I forgot to add the money and didn't remember till after I got started so I took another picture with the money in their, Sorry, memory not what it used to be
So this is the first time I made noodles so it was great to have an excuse to learn.
-Buckwheat Noodles base mix is;
3/4cup Buckwheat and 1/4cup Potato starch, pinch of salt and 1tbsp Seasoning mix 1 egg, 4 tbsp water. Blitz. First batch
-Buckwheat Noodle mix 2
1.5 cups Buckwheat, .5 cups Potato Starch, 1sp salt, 1 tbsp Dried Arbol Chile, 1tbsp Dried Guajillo Chile, 2tbsp Dried Tomato,3 eggs, 2 cups fresh Thai Basil, 2tbsp water. Blitz
I mixed the eggs and dried tomato and peppers first to hydrate them.
The Appetizer I cooked up the noodles in chicken stock with Maitake mushrooms and Yellow Habanero with a side of Buckwheat sourdough (made the day before) with a Tomato and Chile paste spread (made also the day before).
The Main course I cooked in water with mushrooms, then used the left over liquid as a sauce with smoked cheddar mixed in, topped with Brisling Sardines with dabs of Tomato Chile paste.
I used the Blendetec and found the 1cup batches are better, the dough feels like Plasticine, the 2cup batch has a bit tight and overheated the machine, also could have used a bit more liquid so I finished it of my hand but did not have the same feel as the first batch.
I don't have a Kitchen/Dining table so its a bit messy, looking for some nice plates for presentation etc
Killin it up in here!
Tris of strozzapreti plated in bread
Or a strozzapreti bruschetta.
Make bread or use a good one.
I made some bread mixing (and not kneading) the following, just to experiment
After other 12 hours i made dough pieces. And waited an hour and half for the one i used here then cooked.
Baked for 55 mins at 220°C
Good bread, not my best (hulled flour and higher hydro plus fridge ftw), the good thing is that it's quite effortless to make.
Green dough
Then use that to knead remaining flour adding salt.
Knead well till smooth, use a bit water if needed.
Leave it for 1,5-2hours
Red dough
Leave it for 1,5-2hours
Yellow dough
Leave it for 1,5-2hours
Build butter
Heat butter with sage leaves. when it's well melt put hot pepper. Turn off before boiling.
I used 24 small leaves, 6 piri piri, 100g butter.
Make strozzapreti
Roll some dough, cut like gnocchi, roll to stretch them and give form rolling on hands.
Then stretch them a bit to make them rougher.
Roast bread and rub garlic
Boil on water as needed
Build with burrata... And some grated Grana Padano if you want.
Or a strozzapreti bruschetta.
Make bread or use a good one.
I made some bread mixing (and not kneading) the following, just to experiment
- 600g manitoba
- 450g water
- 12g salt
- 12g evo
- 1,2g beer yeast
After other 12 hours i made dough pieces. And waited an hour and half for the one i used here then cooked.
Baked for 55 mins at 220°C
Good bread, not my best (hulled flour and higher hydro plus fridge ftw), the good thing is that it's quite effortless to make.
Green dough
- 180g 00 flour
- 90g cooked spinachs
- 30g water + a bit more if needed
- a third of teaspoon of salt
Then use that to knead remaining flour adding salt.
Knead well till smooth, use a bit water if needed.
Leave it for 1,5-2hours
Red dough
- 200g flour
- 70g boiled red turnip
- 45g water + a bit more if needed
- a third of teaspoon of salt
Leave it for 1,5-2hours
Yellow dough
- 200g flour
- 100g water + a bit more if needed
- 1 teaspoon or turmeric full tot he brim
- a third of teaspoon of salt
Leave it for 1,5-2hours
Build butter
Heat butter with sage leaves. when it's well melt put hot pepper. Turn off before boiling.
I used 24 small leaves, 6 piri piri, 100g butter.
Make strozzapreti
Roll some dough, cut like gnocchi, roll to stretch them and give form rolling on hands.
Then stretch them a bit to make them rougher.
Roast bread and rub garlic
Boil on water as needed
Build with burrata... And some grated Grana Padano if you want.
Nice!
[SIZE=medium]Pasta Carbonara[/SIZE]
[SIZE=medium]I had little to no time to cook this because I have to work late night. So it's not pretty. But the essentials are here. Home made pasta. The idea is to incorporate as many egg yolks as possible without changing the texture I think. I used 9 egg yolks and a cup of flour plus salt and a little olive oil to make dough. Hand knead the dough for ten minutes. Then I let the dough rest for 30 minutes and cut up with kitchen scissors. I then tried to twist them by moistening my hands. I was in a hurry and didn't do it properly. but you get the idea. Moisture is important to prevent dough sticking.[/SIZE]
[SIZE=medium]I then used a mixture of pecorino romano and parmesan with 4 eggs to make the sauce. The noodles cooked, and so did the pancetta. I heated the bowl with some hot pasta water, and simmered the pancetta in more pasta water. I drained the pasta, and combined all ingredients. The heat cooked the egg and cheese mixture.[/SIZE]
[SIZE=medium]Eat. I might add more pasta to dilute the cheese sauce a little later. I used probably about a third of what I should have.[/SIZE]
[SIZE=medium](The POL is in the final pics. Sorry have no time to wait for bumps. Nor to take and sort a lot of creative pictures. Thanks also to my mom for helping speed me through prep and the dish washing. Ok off to work now. later all. )[/SIZE]
[SIZE=medium] [/SIZE]
[SIZE=medium]I had little to no time to cook this because I have to work late night. So it's not pretty. But the essentials are here. Home made pasta. The idea is to incorporate as many egg yolks as possible without changing the texture I think. I used 9 egg yolks and a cup of flour plus salt and a little olive oil to make dough. Hand knead the dough for ten minutes. Then I let the dough rest for 30 minutes and cut up with kitchen scissors. I then tried to twist them by moistening my hands. I was in a hurry and didn't do it properly. but you get the idea. Moisture is important to prevent dough sticking.[/SIZE]
[SIZE=medium]I then used a mixture of pecorino romano and parmesan with 4 eggs to make the sauce. The noodles cooked, and so did the pancetta. I heated the bowl with some hot pasta water, and simmered the pancetta in more pasta water. I drained the pasta, and combined all ingredients. The heat cooked the egg and cheese mixture.[/SIZE]
[SIZE=medium]Eat. I might add more pasta to dilute the cheese sauce a little later. I used probably about a third of what I should have.[/SIZE]
[SIZE=medium](The POL is in the final pics. Sorry have no time to wait for bumps. Nor to take and sort a lot of creative pictures. Thanks also to my mom for helping speed me through prep and the dish washing. Ok off to work now. later all. )[/SIZE]
[SIZE=medium] [/SIZE]
so yea I just got home from an insane birthday 24 hours, and looking at all of these, I am totally wheebzing out of this because 1. I just cant compete on the level of these entries, and 2. I feel like I got hit by a bus, which considering the fact that I slept on the floor of the kitchen of my cousins house, could have actually happened to me
thanks alcohol, you are always there for me
thanks alcohol, you are always there for me
THP has been obcessed with pickles sense NEW YEARS EVE WHEN D3 drank a whole bottle of pickle juice as an attempt to do a HUGE pickle shot.
Then along came tOmato making a pickle cake with pickle icing.
To honor this time honored THP trend I present to you:
*********** T H PICKLED BURGER *****************
Ingredients for ravioli dough
2 cups all-purpose flour, plus more for dusting
1 teaspoon dried super hot pickle powder
3 large eggs, plus 1 for egg wash
2 tablespoons extra-virgin olive oil
Directions
To make the pasta dough: In an electric mixer fitted with a dough hook, combine the flour and pickle powder. Add the eggs, 1 at a time, and continue to mix. Drizzle in 1 tablespoons of the olive oil and continue until it forms a ball. Sprinkle some flour on work surface, knead and fold the dough until elastic and smooth, this should take about 10 minutes. Brush with remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes.
Filling
1 pound 80% lean groung beef
1 small yellow onion
1 clove garlic
1/4 teaspoon ghost pepper puree
Pinch salt
Pinch ground black pepper
1/2 cup shreaded sharp cheddar cheese
2 Tablespoons chopped super hot pickles
In a large skillet brown ground beef
Add onions, garlic, salt, pepper
Let cool in large bowl
Mix in pickles , cheese and puree
Assembly
Roll out dough on floured surface
Roll as thin as you dare ( the thinner the better)
Spoon filling onto dough, egg wash around dough and cover with thin layer of dough to form raviolis
Cutt into round raviolis
Crimp with fork
COOKING T H PICKLED BURGERS
Heat up a large skillet with enough olive oil to do a shallow fry ( about 1/2 cup)
Carefully add raviolis (about four at a time)
Cook untill golden brown and crispy
Remove to drain and cool
DIP
1 cup sour cream
2 Tablespoons dried superhot pickle powder
2 Tablespoons pickle juice from superhot pickles
Just wisk together and enjoy
Then along came tOmato making a pickle cake with pickle icing.
To honor this time honored THP trend I present to you:
*********** T H PICKLED BURGER *****************
Ingredients for ravioli dough
2 cups all-purpose flour, plus more for dusting
1 teaspoon dried super hot pickle powder
3 large eggs, plus 1 for egg wash
2 tablespoons extra-virgin olive oil
Directions
To make the pasta dough: In an electric mixer fitted with a dough hook, combine the flour and pickle powder. Add the eggs, 1 at a time, and continue to mix. Drizzle in 1 tablespoons of the olive oil and continue until it forms a ball. Sprinkle some flour on work surface, knead and fold the dough until elastic and smooth, this should take about 10 minutes. Brush with remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes.
Filling
1 pound 80% lean groung beef
1 small yellow onion
1 clove garlic
1/4 teaspoon ghost pepper puree
Pinch salt
Pinch ground black pepper
1/2 cup shreaded sharp cheddar cheese
2 Tablespoons chopped super hot pickles
In a large skillet brown ground beef
Add onions, garlic, salt, pepper
Let cool in large bowl
Mix in pickles , cheese and puree
Assembly
Roll out dough on floured surface
Roll as thin as you dare ( the thinner the better)
Spoon filling onto dough, egg wash around dough and cover with thin layer of dough to form raviolis
Cutt into round raviolis
Crimp with fork
COOKING T H PICKLED BURGERS
Heat up a large skillet with enough olive oil to do a shallow fry ( about 1/2 cup)
Carefully add raviolis (about four at a time)
Cook untill golden brown and crispy
Remove to drain and cool
DIP
1 cup sour cream
2 Tablespoons dried superhot pickle powder
2 Tablespoons pickle juice from superhot pickles
Just wisk together and enjoy
Here's my teaser...
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