I was rereading an essay Aki and I (mostly Aki, this one has just not clicked for me, and I have added not nearly enough) have been writing on balancing tastes and had an idea. The idea was to take another look at apple noodles. What evolved is pretty crazy and tasty to boot. We poached the apple noodles in a broth made from raisins, ginger and saffron. The noodles are a spot on image of real egg noodles. We served them chilled with a Dungeness crab salad.
Adventures in Doughnutland.
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Writing and Photographs by Aki Kamozawa & H. Alexander Talbot
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