The Write Stuff

Garden Snails. Yup. You can eat them, you might even enjoy it. Done 4 batches now, so can share some experience. Some of the thinking points on this project are: 1.

Excellent, if slightly messy penultimate day in Santiago de Compostela hanging at the market in the afternoon eating gooseneck barnacles, razor clams and scallops, and rather a lot of ablariño (Galician white wine). Great food, wonderful company and a fantastic end to the camino Português.

More waste meat stuff. The average butcher throws away most of their pork bones and will be happy to give you a bag or two for free, happier if you buy some other stuff from them. Beef and chicken tend to be more in demand, and you'll sometimes pay a little for them. Making the broth is a little more involved than chicken bone broth, but worth the effort. Pressure cooker I'd say is a must, 18hr stove time is reduced to 3.

Tonkotsu ramen last night. Didn't go the whole 9 yards but some 6 or 7 of them. 5 hr pressure cooker pork shoulder and hock bone broth. About 4kgs of bones with 4 litres of water the final result, so 1:1 dilution was fine, it was quite concentrated. Reheated, added to some chicken stock I had, and blended to make emulsion (white colour).

Job lot of scissors off eBay. In tips for restoration, cloud mind?

Tsukemen ramen of sorts. High (for ramen: 40%) hydration dough, blend of medium and low protein flours, 1% salt, 2% baked baking powder. Mixed for about 5 mins, then rested for 90 mins in a dehydrator at about 30C. Did wonders for the gluten development. Large pasta machine pressed then cut by hand.