Ravioli :: No Recipe

I haven't posted anything in a while. I got sick with bronchitis, and pretty much took a month off from life. I'm still a little bit depressed, but things are starting to look up again.

I am thinking about making a ravioli for the trail, a nice protein rich packet of flavor wrapped in a high carbohydrate dumpling. My gut instinct says I want beef stew inside a chewy dumpling, with a gravy type of sauce. I'm still thinking about the best way to go about doing such a thing for the trail.

While I don't have a recipe to share yet, I do have some gratuitous photos, just keep scrolling till you find them. I'm still playing with the fake meats, here as a ravioli filling.

Enjoy, and Thank You,
Cayenne


Four egg yolks, some egg white, and a splash of oil are massaged into one cup of flour, wrapped in plastic and set out to rest for an hour at room temperature.


roll it thin, and cut out ravioli halves with metal shot glass


add some filling


put another circle of dough over the filling, and seal with a fork


repeat until you have enough to cook


cook and serve. I ate these with browned butter and a carrot chutney

teaser, recipes coming soon

Hello internets, I babble on and on in this one, just keep scrolling, there are pictures down there . . .

I have a shiny new hard drive, and I am glad to be online and posting again !

A little background information : I'm a few years old, and I work as a chromosome mechanic for a world class university in Berkeley California. I hold a degree in biochemistry, and I have 10+ years experience covering protein chemistry, molecular biology, fermentation science, DNA & RNA sequence manipulation & analysis, and computer programming.

I need to be honest with my eaters. I think I can make a better fake meat than the seitan I used in my amaranth soup recipe. I'm not vegan, and I was challenging myself to work without rice, lentils, and soy for the last trip too. I chose to do seitan because I thought it would be reasonably easy for the trail. I found it fussy. Without having control of the water termperature, and measurments, the recipe was hit or miss. I felt that without limiting my ingredients, I could I achieve a better texture, better chew, and better appearance than anything on the market. I was wrong. There are some incredible fake meats on the market today, but, I couldn't find anything particularly friendly to the lightweight backpacker.

So, I set out to develop a backpacker friendly recipe de novo. I've made a half dozen attempts, and I am near ready to share my progress with you. I have a short trip coming up this weekend, and I will be developing a new dinner recipe. My ambition is to develop a trail friendly tikka masala , using the fake meat. I will be releasing several versions of the fake meat to appeal to my vegatarian and vegan readers, as well as my backpacking audience in the next few weeks.

Anyways, I have myself back online, new recipes later this week !
Here are some pictures of fake meat development, enjoy.