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Old January 8, 2018   #5401
AlittleSalt
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Yes, chili dogs. I had almost forgotten.
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Old January 8, 2018   #5402
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Default Anyone ever tackled making Lo Mein noodles

Around here the only dried noodles I have found are not the really chewy kind that make a great Lo Mein. Even the Chinese restaurants locally serve up a mushy, soft excuse for real Lo Mein. I'm thinking of making my own from scratch, but haven't found a recipe that makes anything other than the same wheat noodles used for general uses. There must be something about making the handmade noodles that adds that special chewiness. Ideas?
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Old January 8, 2018   #5403
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Yes the trick is in the stretching by hand.
Worth.
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Old January 8, 2018   #5404
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Yes the trick is in the stretching by hand.
Worth.


And don't forget all that slamming them down on the table between stretches! We have a local place that hand stretches noodles for their noodle bowls. It's quite a show.
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Old January 9, 2018   #5405
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Originally Posted by mensplace View Post
Around here the only dried noodles I have found are not the really chewy kind that make a great Lo Mein. Even the Chinese restaurants locally serve up a mushy, soft excuse for real Lo Mein. I'm thinking of making my own from scratch, but haven't found a recipe that makes anything other than the same wheat noodles used for general uses. There must be something about making the handmade noodles that adds that special chewiness. Ideas?
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Yes the trick is in the stretching by hand.
Worth.
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Originally Posted by Father'sDaughter View Post
And don't forget all that slamming them down on the table between stretches! We have a local place that hand stretches noodles for their noodle bowls. It's quite a show.
I want to see it being made in person, but will have to look it up online. I can't go to big cities anymore (Disease/Anxiety)

I'm pretty sure that most Lo Mein noodles in the town near me are actually Linguine with some sort of cheap sauce. I searched it online, and well https://www.google.com/search?source...86.T44KaeYVv14

I wouldn't know true Asian food if it bit me.
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Old January 9, 2018   #5406
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I wouldn't know true Asian food if it bit me.
That just might happen.

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Old January 9, 2018   #5407
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The first time I saw them make the noodles was on the Frugal Gourmet years ago.
Jeff Smith tried to do it and made a total mess of things.
He was with a Chinese Chef that could make them and made it look easy.

In my (non-chef) opinion the more you work any pasta dough the better it gets.
It is something that simply cannot be rushed.
If you need to add water add water but keep working that dough even after you think it is ready.

Worth
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Old January 9, 2018   #5408
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alittlesalt: dose up on the meds and head into a larger urban center, if you like MX food, then Thai is definitely worth it. Hard to beat a Green Curry or a Gai, central Thai cuisine rocks. Northern Thai is even better.
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Old January 9, 2018   #5409
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Quote:
Originally Posted by mensplace View Post
Around here the only dried noodles I have found are not the really chewy kind that make a great Lo Mein. Even the Chinese restaurants locally serve up a mushy, soft excuse for real Lo Mein. I'm thinking of making my own from scratch, but haven't found a recipe that makes anything other than the same wheat noodles used for general uses. There must be something about making the handmade noodles that adds that special chewiness. Ideas?
It's the same method as making ramen, I made some a while back using baked baking soda. That's what gives the noodles a yellow color and a chewy texture.

Spread baking soda on parchment paper on a cookie sheet and bake at 220 for an hour, make more than you need and save the rest in an airtight container.

The recipe is 2 cups bread flour
2 teaspoons of bake baking soda dissolved into 1/5 cup of water.

And mix forever, it's gonna seem to dry but it will eventually come together.
After the dough is pliable, let it rest for 1 hour and then make your noodles.


Here's some vids I watched
https://www.youtube.com/watch?v=1wySzXVxuUI
https://www.youtube.com/watch?v=fnrW4oan_Mo
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Old January 9, 2018   #5410
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I learn so much in this cheap eaten thread I don't ever want to leave it for other threads, lol,
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Old January 9, 2018   #5411
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It's the same method as making ramen, I made some a while back using baked baking soda. That's what gives the noodles a yellow color and a chewy texture.

Spread baking soda on parchment paper on a cookie sheet and bake at 220 for an hour, make more than you need and save the rest in an airtight container.
I found some of the real stuff for a decent price if you want to try that. Don't buy it from Amazon, they're proud of this stuff.
Koon Chun Potassium Carbonate Solution
https://www.myasianstore.com/english...ion-600ml.html
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Old January 9, 2018   #5412
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I found some of the real stuff for a decent price if you want to try that. Don't buy it from Amazon, they're proud of this stuff.
Koon Chun Potassium Carbonate Solution
https://www.myasianstore.com/english...ion-600ml.html
I bet I could find it at the huge Asian community we have in Austin.
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Old January 9, 2018   #5413
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My boss and old friend tried my ghost pepper hot sauce today.
It was in a little airplane size gin bottle.
He took the lid off and put his finger on the top and got about one drop.
Put it on his tongue and in about 15 seconds he jumped up and ran out of the building looking for water.
An hour later he said his tongue and mouth was till numb.

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Old January 9, 2018   #5414
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That's the worse way to taste a pepper, those taste buds on the tip of the tongue are more sensitive than the back. That's why you see people in videos testing peppers just put it in their mouth and chew it up.

Worth, that pizza looked good!!!


Another question for you. Do you know if there's a tool to expand or shrink EMT to connect them together like a coupling on long PVC pipe?
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Old January 9, 2018   #5415
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Originally Posted by Rajun Gardener View Post
That's the worse way to taste a pepper, those taste buds on the tip of the tongue are more sensitive than the back. That's why you see people in videos testing peppers just put it in their mouth and chew it up.

Worth, that pizza looked good!!!


Another question for you. Do you know if there's a tool to expand or shrink EMT to connect them together like a coupling on long PVC pipe?
You cant shrink but you can expand with heat and a swage.
This is what you see in the 20 lengths of PVC.
Not for sure the whole process but that is how they do it.
It is also the way they swage down hole oil well tubing.
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