And when it does, NASA has a cadre of satellites ready to serve up a feast of information to the forecasters who seek to monitor and better understand these awesome storms. Click image to zoom into Hurricane Fabian Credit: Click here for high resolution image.
Print A Chemistry Experiment Ken Albala squeezed cloudy, spaghetti-size shirataki noodles into a pot of boiling water. They emerged from the hand-held metal extruder jagged and translucent. We were on the first recipe of a marathon day of noodle making and he wanted to start with the strangest one.
And they are bizarre: In modern Japan, they are sometimes eaten as a diet aid. Albala keeps a large vitamin bottle filled with konjac flour in his Stockton, California, home, a few blocks from University of the Pacific, where he is a history professor and chair of food studies.
These noodles had come together by mixing the konjac flour with water and then, after allowing the mixture to rest, adding calcium hydroxide, an alkaline that raises the pH of the noodle dough and is necessary to help turn it into a solid gel.
Calcium hydroxide, or cal, is also used in the process of nixtamalizationan important step when turning corn into tortillas. And for Albala, noodles are the perfect grounds for experimentation. Albala declared the texture perfect.
And they were quite pleasing—flavorless but slick and snappy with a toothsome bite. All the rest of the noodles we would make that day, Albala assured me, followed a much more standard science to make it to our bowl. A Noodle Obsessive Albala is, perhaps, one of the best-known, and most prolific, food historians in academia today.
He is known as a charismatic teacher who has written 24 academic books on different topics in food studies, ranging from beans to pancakes to Eating Right in the Renaissance. He came to the field of food studies when looking for a topic for his history dissertation at Columbia and found himself drawn to food culture during the Renaissance.
While there, he began making noodle soups for breakfast—albeit with store-bought noodles, but the obsession was sparked. When he returned home to California, he decided to try making his own noodles, in his better-stocked kitchen, from scratch.
Soon he was translating noodle recipes from old cookbooks and eating every handmade noodle he could find on his many academic trips around the globe. He re-created many of these recipes and techniques at home—and, often, riffing on them with his own variations—posting photos of his efforts to his blog and social media.
Not all are traditional. In a blog post on December 19,titled Candy Noodle Souphe published a photo of thick noodles swimming in a broth studded with colorful bits. Noodles made of marzipan.
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