Fermat no Ryouri - Vol. 1 Ch. 2 - The Gate of Truth
- Thread starter MangaDex
- Start date
- Joined
- Jun 8, 2018
- Messages
- 825
yay a chapter ty! math and cooking, classic combo, lets goooo!!!
- Joined
- Oct 19, 2018
- Messages
- 299
What a sadist lol
justforthelulz
Contributor
- Joined
- Dec 31, 2019
- Messages
- 17,888
Ceiye
Contributor
- Joined
- Jan 19, 2018
- Messages
- 2,141
Okay, I tried the recipe. It was kind of unclear, and I didn't have all the extra ingredients, like the frankfurters, but since they emphasized the tomatoes and noodles, that should have been fine.
So first and foremost, the ketchup. Since I only had onions, this ended up being kind of... like the normal process. It didn't say how long to leave the ketchup, so I left it until it bubbled and looked like it would stick to the pan.
I was unclear whether the water was meant to be left in here. I tried two batches trying both. The one with water in it made the marinade clump up on the surface, so I ditched that and made a batch with a bit of water, just enough to coat the noodles. They also did not say how long to leave the noodles marinating for. Since there were people waiting for their food, I did it for about 15 minutes, which was probably longer than what was in the story, but eh, flavor.
I used spiral noodles instead of spaghetti, so it held onto some of the marinade, which I think made it better. I didn't notice any difference in texture. Maybe you are meant to go beyond Not Al Dente and just overcook it? I tried a marinated noodle on its own and I wouldn't recommend it.
I warmed up my fork, but I wasn't too precise with it. Assuming it meant 45 degrees C, I left it in some leftover hot water. It didn't make much of a difference. It was a different mouth feel, but I wouldn't go out of my way to do it regularly, especially when it cools off so quickly. If the purpose was to be as close to body temperature as possible and forget that the utensils were there, it didn't work. I can eat with my hands any time I want. The spoon that was warmed from when I was frying the pasta was more effective than the warm fork
So overall? I don't think it was AMAZING, but it was okay for a Napolitan. Pretty good, actually. It was slightly sweet and sour. The ketchup did taste better than it does in usual napolitan, but I didn't really get the taste of tomatoes from it. If anything, it was the taste of the marinade that made it different. It needs something to offset the.... bitter sourness? Which I guess is what the bell peppers and sausage would do. Probably also where they got salty from, cause this was not salty like at all. If you're feeling like pasta, but you aren't in the mood to fully commit to tomatoes, this is pretty decent
Ultimately, I think I made thousand island pasta
https://imgur.com/a/6jquQc0
So first and foremost, the ketchup. Since I only had onions, this ended up being kind of... like the normal process. It didn't say how long to leave the ketchup, so I left it until it bubbled and looked like it would stick to the pan.
I was unclear whether the water was meant to be left in here. I tried two batches trying both. The one with water in it made the marinade clump up on the surface, so I ditched that and made a batch with a bit of water, just enough to coat the noodles. They also did not say how long to leave the noodles marinating for. Since there were people waiting for their food, I did it for about 15 minutes, which was probably longer than what was in the story, but eh, flavor.
I used spiral noodles instead of spaghetti, so it held onto some of the marinade, which I think made it better. I didn't notice any difference in texture. Maybe you are meant to go beyond Not Al Dente and just overcook it? I tried a marinated noodle on its own and I wouldn't recommend it.
I warmed up my fork, but I wasn't too precise with it. Assuming it meant 45 degrees C, I left it in some leftover hot water. It didn't make much of a difference. It was a different mouth feel, but I wouldn't go out of my way to do it regularly, especially when it cools off so quickly. If the purpose was to be as close to body temperature as possible and forget that the utensils were there, it didn't work. I can eat with my hands any time I want. The spoon that was warmed from when I was frying the pasta was more effective than the warm fork
So overall? I don't think it was AMAZING, but it was okay for a Napolitan. Pretty good, actually. It was slightly sweet and sour. The ketchup did taste better than it does in usual napolitan, but I didn't really get the taste of tomatoes from it. If anything, it was the taste of the marinade that made it different. It needs something to offset the.... bitter sourness? Which I guess is what the bell peppers and sausage would do. Probably also where they got salty from, cause this was not salty like at all. If you're feeling like pasta, but you aren't in the mood to fully commit to tomatoes, this is pretty decent
Ultimately, I think I made thousand island pasta
https://imgur.com/a/6jquQc0
- Joined
- Feb 14, 2020
- Messages
- 45
Japanese people are so cute. But as a good Italian and Neapolitan person I have to say: Ketchup (!!) in a tomato sauce is a big NO-NO. 
An heresy, actually.
In a tomato sauce you may put a bit of tomato paste because some varieties of tomato may be softer or juicier or more 'watery' than another... But Ketchup no and no!!
Ketchup is good with French fries. Period.
An heresy, actually.
In a tomato sauce you may put a bit of tomato paste because some varieties of tomato may be softer or juicier or more 'watery' than another... But Ketchup no and no!!
Ketchup is good with French fries. Period.
@Kurapika_89 Food is ever changing. A lot of people get weirdly attached to the idea that traditional cuisine should never be changed, even though those cuisine was created through experimentations.
Heck pasta is historically brought over from Chinese cuisine by Marco Polo and then adapted and experimented a lot. Just look at how many pasta variants there are, from the noodles to the preperations. Those variations might have at one point considered to be a "heresy" by others, but stayed to become a staple.
Heck pasta is historically brought over from Chinese cuisine by Marco Polo and then adapted and experimented a lot. Just look at how many pasta variants there are, from the noodles to the preperations. Those variations might have at one point considered to be a "heresy" by others, but stayed to become a staple.
- Joined
- Feb 14, 2020
- Messages
- 45
@naeon
Lol... Heresy is a joke word in my Country. Is it a problem for you? Sorry then. I'll limit my jokes in the future.
For the 'Pasta imported from China by Marco Polo'... That is a legend which originated with the Macaroni Journal, published by an association of food industries in the 1920s with the goal of promoting pasta in the United States (in an era in which Italy and Mafia were synonyms).
So, Italian Pasta and Chinese Noodles are an example of foods that can arise in different places at different times with no connection to each other. When you say 'the genius of Men', indeed.
PS Let's respect Chinese Noodles, please. They are unique (and I love them)!
Lol... Heresy is a joke word in my Country. Is it a problem for you? Sorry then. I'll limit my jokes in the future.
For the 'Pasta imported from China by Marco Polo'... That is a legend which originated with the Macaroni Journal, published by an association of food industries in the 1920s with the goal of promoting pasta in the United States (in an era in which Italy and Mafia were synonyms).
So, Italian Pasta and Chinese Noodles are an example of foods that can arise in different places at different times with no connection to each other. When you say 'the genius of Men', indeed.
PS Let's respect Chinese Noodles, please. They are unique (and I love them)!
- Joined
- Sep 25, 2018
- Messages
- 1,840
@Ceiye am a pro chef. might be able to help a bit.
1. in gastronomic and pastries cooking, math corelates deeply to cooking. as a slight difference in temperature can make a difference(well, depends on the dish and the tounge actually. but it's there.
2.for ketchup, while i haven't tried it, i think it's best if you heat it slowly while keep stirring. bubbling mean overheat. could possibly destroy the texture(too thick) as for how long, it's probably until the acidity fragrance came out
3.for pasta, you only want to have a drip of water here and there. the meyonaisse should help with the clumping problem.
4. yes, the fork is kinda weird. halfway through the eating(if not earlier) the temperature will be different(except if you eat it quickly, which is kinda rare on fine dining atmosphere)
do note that i've never actually cooked neapolitan. this is just an assumption from my experience.
@Kurapika_69 you italians do take your tomatoes seriously. i tried some pasta in civitavecchia when i was working on a cruise. it's good, but there's something lacking. here in south east asia, our tomatoes is kinda bland. not as sweet as yours. so we usually add some ketchup to enchance the flavour.
maybe that's why our tounge is more used to the flavour. not to mention asian dish have stronger flavour than their western counterpart.
edit:by lacking, i mean for me and my crew mate(which most of them is asian)
1. in gastronomic and pastries cooking, math corelates deeply to cooking. as a slight difference in temperature can make a difference(well, depends on the dish and the tounge actually. but it's there.
2.for ketchup, while i haven't tried it, i think it's best if you heat it slowly while keep stirring. bubbling mean overheat. could possibly destroy the texture(too thick) as for how long, it's probably until the acidity fragrance came out
3.for pasta, you only want to have a drip of water here and there. the meyonaisse should help with the clumping problem.
4. yes, the fork is kinda weird. halfway through the eating(if not earlier) the temperature will be different(except if you eat it quickly, which is kinda rare on fine dining atmosphere)
do note that i've never actually cooked neapolitan. this is just an assumption from my experience.
@Kurapika_69 you italians do take your tomatoes seriously. i tried some pasta in civitavecchia when i was working on a cruise. it's good, but there's something lacking. here in south east asia, our tomatoes is kinda bland. not as sweet as yours. so we usually add some ketchup to enchance the flavour.
maybe that's why our tounge is more used to the flavour. not to mention asian dish have stronger flavour than their western counterpart.
edit:by lacking, i mean for me and my crew mate(which most of them is asian)
Similar threads
