Meat Glue. MMMM, good.

New York is apparently the place for flourless noodles. What are they made of then if not flour? Meat. Shrimp, that is.

The all-shrimp noodles exist thanks to a naturally occurring enzyme that binds together proteins without residue or much water. It's possible, using what Dufresne calls "meat glue," to adhere two pieces of protein that were never intended to go together -- chunks of pork and duck, say.

"You could make a medieval beast if you wanted to," Dufresne says.