A mishmash of strange flours lurking in your cupboard?
Many different Asian greens are available at farmers markets at various times of the year – bok choy, tat soi, gai lan and and Chinese broccoli, to name a few – but they are all pretty much like cabbage and just need to be chopped for this dish. So buy
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Gaining Insights into the Small Molecule Targeting of the G-Quadruplex in the c-MYC Promoter Using NMR and an Allele-Specific Transcriptional Assay, by Christine E. Kaiser, Vijay Gokhale, Danzhou Yang and Laurence H. Hurley- Higher-Order Quadruplex Structures, by Luigi Petraccone- Investigation of Quadruplex Structure Under Physiological Conditions Using In-Cell NMR, by Robert H?nsel, Silvie Foldynov?Trant?rkov? Volker D?tsch and Luk?s Trant?rek- Circular Dichroism of Quadruplex Structures, by Antonio Randazzo, Gian Piero Spada and Mateus Webba da Silva- Molecular Crowding and Hydration Regulating of G-Quadruplex Formation, by Daisuke Miyoshi, Takeshi Fujimoto and Naoki Sugimoto- Visualizing the Quadruplex: From Fluorescent Ligands to Light-Up Probes, by Eric Largy, Anton Granzhan, Florian Hamon, Daniela Verga and Marie-Paule Teulade-Fichou- Calculation of Hydrodynamic Properties for G-Quadruplex Nucleic Acid Structures from in silico Bead Models, by Huy T. Le, Robert Buscaglia, William L. Dean, Jonathan B. Chaires and John O. Trent- Energetics of Ligand Binding to G-Quadruplexes, Concetta Giancola and Bruno Pagano- Tetramolecular Quadruplex Stability and Assembly, by Phong Lan Thao Tran, Anne De Cian, Julien Gros, Rui Moriyama and Jean-Louis Mergny.
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New Scientific Aspects
Many different Asian greens are available at farmers markets at various times of the year – bok choy, tat soi, gai lan and and Chinese broccoli, to name a few – but they are all pretty much like cabbage and just need to be chopped for this dish. 1/4 cup soy sauce or tamari. 2 teaspoons toasted sesame oil. 1 teaspoon fish sauce. 1 teaspoon Asian chili garlic paste or sriracha. 3-4 cups Asian-style noodles (buckwheat, acorn, chickpea, barley). 2 cups chopped Asian greens. Toasted sesame seeds, optional. Whisk together the lemon juice, soy sauce, mirin, ginger, sugar and sesame oil. Add 2/3 cup warm water, or more if needed to make a somewhat thin broth (rather than a dressing). Divide the noodles among 4 wide bowls. Pour about 1 tablespoon of dressing over each bowl of the noodles and mix well. Divide the Asian greens among the bowls and mix with the dressed noodles. Break the fish into bite-sized pieces on top of the salad. Divvy up the remaining dressing among the salad bowls. Sprinkle each with toasted sesame seeds and serve. But I did find 21 other flours stored in variously sized glass jars in the dark, cool cupboard. My staples are almond, all-purpose, cornmeal, white whole wheat, white rice, semolina (typically, that is) and unbleached cake flours. Recipe development work has brought 00 (an Italian flour used to make pasta), acorn, buckwheat, bleached cake, coconut, bread, chickpea, einkorn all-purpose, gluten-free all-purpose, spelt, rye, whole wheat and whole wheat pastry flours into my... I honestly can’t remember how I acquired either the barley or sorghum flours. Even for someone who believes a well-stocked pantry is crucial to virtuous waste-not, want-not cooking, having this many flours borders on a (mostly) glutenous vice. I had to figure a way to use them or lose them to rancidity or flour moths. I turned to noodles. DIY noodles differ from homemade pasta in that they require neither eggs nor a specialty pasta rolling machine. All you need is flour, hot water and a rolling pin. To make interesting noodles using any of the flours in the cupboard, combine 1 cup of flavorful flour (acorn, buckwheat, barley, chickpea, coconut, rye or sorghum) and 1 cup predictable workhorse flour (all-purpose, spelt, einkorn all-purpose, or... Combine the flours in a bowl. Stir in ¾ cup hot water and knead the dough in the bowl with your hands to get a rough, slightly crumbly dough. If there is still flour in the bottom of the bowl, add water one tablespoon at a time until all the flour is incorporated. If the dough feels sticky, add more workhorse flour, one tablespoon at a time, until the dough is workable. Turn the dough out onto a clean surface and knead by hand for 3 to 4 minutes until it becomes smooth. If the dough cracks at all, add more water to it by kneading it with wet hands. Once the dough is smooth, shape it into a flat rectangle. Sprinkle the work surface and the top of the dough with a dry flour like semolina or rice flour to prevent it sticking to the counter or the rolling pin. Roll the dough from the center of the rectangle outward, shaping the edges as you go until you get to a rectangle that is. Spread a generous handful of semolina or rice flour over the dough. Then fold the top third of the dough down over the middle of the rectangle and sprinkle the top with more semolina or rice flour. Fold the bottom third of the dough upwards, like you would fold a letter, and coat the top one last time with semolina or rice flour. Work your way across the folded dough, cutting into ¼-inch strips with a sharp knife. Toss the cut noodles with a little more semolina or rice flour so they don’t stick together. At this point, you can freeze the noodles for up to three months. If you want to use them immediately, bring a large pot of well-salted water to a boil and drop in the noodles. If you want chewier, ramen-like noodles, add a tablespoon of baking soda to the boiling.
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