Sorry for the 4 day lack of posts...
Chris Windus left behind some nice spaghetti squash during his dinner with us. We roasted them, puréed them, and turned it into... spaghetti. Well actually a gel noodle, but the color looks like fat home simmered spaghetti coated with butter.
squash spaghetti, fried nodini, pancetta, chocolate, coffee, olive, fennel
We are using an agar, LBG, xanthan combination to gel our noodles although we haven't used the technique in a while. Still can't triumph over the syneresis issue, but if it's known ahead of time it can be utilized in the dish. The 'crust' on the fresh mozzarella nodini was a combination of trisol, flour, cornstarch, and spices. Getting a solid shell around it proved to be more challenging than expected, but the spices and the crunch ended up having a flavor very similar to pizza-flavored snack chips (probably all that ground up fennel seed).
I'm taking a week's vacation starting today, and Chef K the following week so no Paradigm dinners during that interim. We'll try to find interesting (or at least amusing) material to post about in between.
