Comments on: Daikon Fettuccine http://www.breakawaycook.com/blog/2008/07/30/daikon-fettuccine/ simple, global, tasty Tue, 03 Jan 2012 17:49:54 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Bron http://www.breakawaycook.com/blog/2008/07/30/daikon-fettuccine/comment-page-1/#comment-3752 Bron Wed, 06 Aug 2008 10:26:07 +0000 http://www.breakawaycook.com/blog/?p=194#comment-3752 Looks amazing - love the idea of the texture of this dish. I have tagged you for a meme - hope you join in. Bron Looks amazing – love the idea of the texture of this dish.

I have tagged you for a meme – hope you join in.

Bron

]]> By: Marianne http://www.breakawaycook.com/blog/2008/07/30/daikon-fettuccine/comment-page-1/#comment-3751 Marianne Sun, 03 Aug 2008 20:33:40 +0000 http://www.breakawaycook.com/blog/?p=194#comment-3751 What a coincidence,,,I just saw the episode on Emeril where Morimoto demonstrates that very same dish!!! I was tuned in just to see him........now I wll really have to try it! What a coincidence,,,I just saw the episode on Emeril where Morimoto demonstrates that very same dish!!! I was tuned in just to see him……..now I wll really have to try it!

]]> By: W http://www.breakawaycook.com/blog/2008/07/30/daikon-fettuccine/comment-page-1/#comment-3750 W Sat, 02 Aug 2008 08:41:03 +0000 http://www.breakawaycook.com/blog/?p=194#comment-3750 This sounds like a great idea and I look forward to trying this out as soon as I can. However, being a lover of pasta, I cannot bear the idea of a pasta dish without, well, actual pasta. So my variation would be to throw a little real fettucine into the mix and let people wonder why all the "noodles" don't taste quite the same. Ha, ha! This sounds like a great idea and I look forward to trying this out as soon as I can. However, being a lover of pasta, I cannot bear the idea of a pasta dish without, well, actual pasta. So my variation would be to throw a little real fettucine into the mix and let people wonder why all the “noodles” don’t taste quite the same. Ha, ha!

]]> By: Sarah http://www.breakawaycook.com/blog/2008/07/30/daikon-fettuccine/comment-page-1/#comment-3749 Sarah Sat, 02 Aug 2008 04:39:13 +0000 http://www.breakawaycook.com/blog/?p=194#comment-3749 I made the fettucine last night, and substituted basil and italian parsley from the garden for the cilantro, which has gone to seed. I decided to keep the tomatoes cold, so cooked up only the onion for a little sweetness.......didn't fool the Mas, as he had seen the recipe, but he couldn't guess the coconut milk in the dressing....it was a hit! with thanks I made the fettucine last night, and substituted basil and italian parsley from the garden for the cilantro, which has gone to seed. I decided to keep the tomatoes cold, so cooked up only the onion for a little sweetness…….didn’t fool the Mas, as he had seen the recipe, but he couldn’t guess the coconut milk in
the dressing….it was a hit! with thanks

]]> By: Em http://www.breakawaycook.com/blog/2008/07/30/daikon-fettuccine/comment-page-1/#comment-3748 Em Fri, 01 Aug 2008 03:18:45 +0000 http://www.breakawaycook.com/blog/?p=194#comment-3748 Oops, my apology. I'm glad to hear that. :) Oops, my apology.
I’m glad to hear that. :)

]]> By: helen http://www.breakawaycook.com/blog/2008/07/30/daikon-fettuccine/comment-page-1/#comment-3747 helen Thu, 31 Jul 2008 17:56:27 +0000 http://www.breakawaycook.com/blog/?p=194#comment-3747 I can imagine the flavours just looking at the photo! My birthday just past, and I had asked my mother for a cookbook as a present. It was a choice between Morimoto and David Thompson's Thai Food. I chose the latter - now I wish I had chosen the first! I can imagine the flavours just looking at the photo!

My birthday just past, and I had asked my mother for a cookbook as a present. It was a choice between Morimoto and David Thompson’s Thai Food. I chose the latter – now I wish I had chosen the first!

]]> By: Eric http://www.breakawaycook.com/blog/2008/07/30/daikon-fettuccine/comment-page-1/#comment-3743 Eric Thu, 31 Jul 2008 15:41:08 +0000 http://www.breakawaycook.com/blog/?p=194#comment-3743 Bottarga is one of the most umami-laden foods out there. Expensive, but so worth it, and you only need a tiny bit (for those who don't know it, it's fish roe -- I think mullet -- that's been dried and then cured. You then shave it off with a microplane, much like katsuo, or dried bonito, which is also chock-full of umami). Deno's idea sounds truly excellent. Em -- Morimoto is definitely still competing on Iron Chef! Thank god for that. Zucchini strands sound good too -- I'd be tempted to lay them out on a cookie sheet, spray with olive oil, and gently bake to slightly crisp them up. Must try! Bottarga is one of the most umami-laden foods out there. Expensive, but so worth it, and you only need a tiny bit (for those who don’t know it, it’s fish roe — I think mullet — that’s been dried and then cured. You then shave it off with a microplane, much like katsuo, or dried bonito, which is also chock-full of umami). Deno’s idea sounds truly excellent.

Em — Morimoto is definitely still competing on Iron Chef! Thank god for that.

Zucchini strands sound good too — I’d be tempted to lay them out on a cookie sheet, spray with olive oil, and gently bake to slightly crisp them up. Must try!

]]> By: Jess http://www.breakawaycook.com/blog/2008/07/30/daikon-fettuccine/comment-page-1/#comment-3744 Jess Thu, 31 Jul 2008 13:39:59 +0000 http://www.breakawaycook.com/blog/?p=194#comment-3744 I've done this with zucchini, thanks to a Cook's Illustrated recipe. It works really well with those zucchini you missed so they grew to the size of your arm. Strip, salt, let sit 20 min., rinse, blanch and toss with warm pesto. I’ve done this with zucchini, thanks to a Cook’s Illustrated recipe. It works really well with those zucchini you missed so they grew to the size of your arm. Strip, salt, let sit 20 min., rinse, blanch and toss with warm pesto.

]]> By: Em http://www.breakawaycook.com/blog/2008/07/30/daikon-fettuccine/comment-page-1/#comment-3745 Em Thu, 31 Jul 2008 03:40:20 +0000 http://www.breakawaycook.com/blog/?p=194#comment-3745 really cool. I'm sad that he is no longer competing in Iron Chef America. :( I've been to both of his restaurants on east coast and both times, I had not only amazing foods but impeccable service. Every bite was so precious. :) really cool. I’m sad that he is no longer competing in Iron Chef America. :(
I’ve been to both of his restaurants on east coast and both times, I had not only amazing foods but impeccable service. Every bite was so precious. :)

]]> By: Deno http://www.breakawaycook.com/blog/2008/07/30/daikon-fettuccine/comment-page-1/#comment-3746 Deno Wed, 30 Jul 2008 22:16:34 +0000 http://www.breakawaycook.com/blog/?p=194#comment-3746 This is a beautiful dish. I like the coconut milk, tomato and cilantro combo alot. Isn't Morimoto's book great! Nearly a gem on every page. I particularly want to make the fish cake noodles in this book. Maybe with Botarga, green onion and a touch of habanero... Look forward to your review... This is a beautiful dish. I like the coconut milk, tomato and cilantro combo alot.

Isn’t Morimoto’s book great! Nearly a gem on every page. I particularly want to make the fish cake noodles in this book. Maybe with Botarga, green onion and a touch of habanero…

Look forward to your review…

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