Hand pulled noodle experiment #2 - Biang Biang Mian

caliking

fishlessman said:

caliking said:

fishlessman said:

love chili, thats a chinese noodle chili. great looking cook

Must have been some Texans in China, because...

No beans!

actually he added mung bean sprouts, those are legumes

HE isn’t Texan

texaswig

@caliking yours looks good. Found that guy a few weeks ago on YouTube. He's pretty legit.

smokingal

Looks delicious, @caliking!

caliking

texaswig said:

@caliking yours looks good. Found that guy a few weeks ago on YouTube. He's pretty legit.

For sure. He lived in China for a few years, long enough to learn the language and he was obviously interesting in learning how to cook the food. He’s got some good vids. 

lkapigian

Thanks for the video,been wanting to try...last time I googled "how to hand pull noodle", I did not get that video

Hotch

Nicely done sir!

caliking

lkapigian said:

Thanks for the video,been wanting to try...last time I googled "how to hand pull noodle", I did not get that video

You had to google that?? Were you never 15??

Carolina Q

Maybe a stupid question, but how does this differ from a box of fettuccine or similar? Still flour, water, salt, eh?. I'm sure scratch is better (homemade usually is), but wouldn't it be similar for the less discerning?

caliking

Carolina Q said:

Maybe a stupid question, but how does this differ from a box of fettuccine or similar? Still flour, water, salt, eh?. I'm sure scratch is better (homemade usually is), but wouldn't it be similar for the less discerning?

You're absolutely right. It's the discerning part that causes trouble. Otherwise I'd be eating McDonald's and tasteless Chinese takeout every other day. They also use ingredients similar to what we cook with at home... meat, veg, etc.

Carolina Q

caliking said:

Carolina Q said:

Maybe a stupid question, but how does this differ from a box of fettuccine or similar? Still flour, water, salt, eh?. I'm sure scratch is better (homemade usually is), but wouldn't it be similar for the less discerning?

You're absolutely right. It's the discerning part that causes trouble. Otherwise I'd be eating McDonald's and tasteless Chinese takeout every other day. They also use ingredients similar to what we cook with at home... meat, veg, etc.

Ok, just checking.

Botch

Carolina Q said:

Maybe a stupid question, but how does this differ from a box of fettuccine or similar? Still flour, water, salt, eh?. I'm sure scratch is better (homemade usually is), but wouldn't it be similar for the less discerning?

To be honest, I prefer the taste of certain brands of dried grocery-store noodles to my own rolled noodles, for certain things.  Three Points:
1) Making noodles from scratch, especially with your date involved, is fun and "Guarantee Happy Ending",
2) Making stuffed pasta, from scratch, lets you use your own fillings, which are guaranteed better than what you get at the store, and
3) I'm not sure I've ever had hand-stretched noodles, but I bet the texture is worlds apart from the dried stuff.  
 
Montana's supposed to get 1 to 3 feet of snow, in the valleys, this weekend, and my area very cold rain for two days and snow down to 4,000 ft; sounds like a great weekend to try Probationary Preliminary Pulling of Pasta.     

Wolfpack

Botch- was in your area the past two days and the weather was amazing. Big shift from where you are headed this weekend.  

Good luck stretching your noodles. 

U_tarded

Wolfpack said:

Botch- was in your area the past two days and the weather was amazing. Big shift from where you are headed this weekend.  

Good luck stretching your noodles. 

Solar convention?  I was in the area and had no idea that was going on and struggled finding a hotel room.  However the weather is the best this time of the year 

Botch

>B-U-M-P-!<
 
A different video, below, showed up on my "new und improved" Farcebook page this afternoon:
 
https://www.youtube.com/watch?v=zQQQOaTwrI8
 
I've been a semi-serious student of food and cooking since my twenties, and probably own and have read, cover-to-cover, more chinese cookbooks than @lkapigian has charcuterie recipes.  It's not this restaurant's "hand-pulled" technique, but rather their dough-forming technique (starts at about 3:25) that really caught my eye.  I've never heard of this method before, and it made me think of this thread, and how I've got nothing on my schedule for Sunday, so... post und bump!    

lkapigian

Botch said:

>B-U-M-P-!<
 
A different video, below, showed up on my "new und improved" Farcebook page this afternoon:
 
https://www.youtube.com/watch?v=zQQQOaTwrI8
 
I've been a semi-serious student of food and cooking since my twenties, and probably own and have read, cover-to-cover, more chinese cookbooks than @lkapigian has charcuterie recipes.  But, I've never heard of this method before, and it made me think of this thread, and how I've got nothing on my schedule for Sunday, so... post und bump!    

RoR ( Asian for lol ) 

Cool video 

thetrim

Dude, that looks amazing

lousubcap

@Botch- since you surfaced this I expect you to show up at the Zoom tomorrow and let us know the latest on your tornado omelette experiments.     

HeavyG

Botch said:

>B-U-M-P-!<
 
A different video, below, showed up on my "new und improved" Farcebook page this afternoon:
 
https://www.youtube.com/watch?v=zQQQOaTwrI8
 
I've been a semi-serious student of food and cooking since my twenties, and probably own and have read, cover-to-cover, more chinese cookbooks than @lkapigian has charcuterie recipes.  It's not this restaurant's "hand-pulled" technique, but rather their dough-forming technique (starts at about 3:25) that really caught my eye.  I've never heard of this method before, and it made me think of this thread, and how I've got nothing on my schedule for Sunday, so... post und bump!    

Coincidentally, I just happened to order Wangs cookbook early this morning.

https://www.amazon.com/gp/product/1419747525/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1

20stone

So, so awesome!

caliking

Thanks for posting that vid, @Botch . Makes me want to make MOAR noodles

caliking

HeavyG said:

Coincidentally, I just happened to order Wangs cookbook early this morning.

https://www.amazon.com/gp/product/1419747525/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1

Please report back with your thoughts about it. We're big fans of Fuchsia Dunlop, and cook a fair bit of Sichuan food from her books. Would love to hear how Wang's recipes turn out. 

caliking

20stone said:

So, so awesome!

Dude on the right is Bottled Water Bae

thetrim

I hope everyone is washing the hands that are doing all this pulling.

caliking

@Botch - I stumbled across the story of this type of pasta some time ago, and thought I'd share it with you...

http://www.bbc.com/travel/story/20161014-the-secret-behind-italys-rarest-pasta

Stormbringer

@caliking great vid, thanks! When he talked about resting the dough I wondered if autolyse was going to come into play and BAM! yes it does. I'll be making this to go with home made pho ga and pho bo. 

Botch

caliking said:

@Botch - I stumbled across the story of this type of pasta some time ago, and thought I'd share it with you...

http://www.bbc.com/travel/story/20161014-the-secret-behind-italys-rarest-pasta

Fascinating; thanks Ashish.  
I would have preferred a career working with my hands, instead of keyboards and PowerPointless, but there's just no money in it, I feel for these last remaining skilled craftsmen.  

caliking

Stormbringer said:

@caliking great vid, thanks! When he talked about resting the dough I wondered if autolyse was going to come into play and BAM! yes it does. I'll be making this to go with home made pho ga and pho bo. 

I like the way you think.