Warm Sesame Noodles

DESCRIPTION
This one goes back to the heart of the origins of this blog: budget improvised food.

I've adapted this one from this "lo mein" recipe. I tried it out of curiosity and it's more like "sesame noodles".

All the measurements are estimates. Customize at will.

INGREDIENTS

1 (3 ounce) package ramen noodles (just toss the flavor packet)
2 teaspoons minced garlic
2 tablespoons oil
sesame oil (1-2 shakes)
1 teaspoon oyster sauce
1 chopped scallion
1 tablespoon soy sauce
1 tablespoon creamy peanut butter

OPTIONAL
sliced baby carrots
bean sprouts that have been soaked
thinly sliced meat

DIRECTIONS

Cook the ramen noodles (3 minutes in boiling water), then drain and set aside. Add your oils to that drained hot pot and start sauteing the scallions/veggies/meat. (You may want to do this longer if you're cooking raw meat.) Add everything else and stir quickly to establish a sauce.

Toss in the ramen noodles as the final step and incorporate everything really well. Add a bit more sesame oil if it's a little dry. You don't want to cook the ramen that much longer because they're already soft.

It works, really. You can totally improvise with the ingredients. (You may not need oyster sauce, but I had it on hand.) Cheap and quick and easy. Eat from a bowl using chopsticks to really sell the dish.

Deep Dish Pizza Project 2

DESCRIPTION

This version was adapted from a few new sources including this recipe. So many of the recipes posted on the internet claim to have it "right", supported by high ratings of others who've tested them.

ATTEMPT 3: INGREDIENTS
[CRUST]

1/4 C. corn meal
1/4 C. corn oil
1/4 C. butter-flavored CRISCO shortening
3/4 C. warm water
1 Tsp garlic powder
1 Tsp salt
1 Tsp sugar
3 C. all-purpose flour
1 packet yeast

[TOPPING]

Mozzarella
Canned crushed tomatoes
Grated hard cheese

DIRECTIONS

After the mix, REFRIGERATE OVERNIGHT. Everything else is pretty much standard. 450 degrees, 30 minutes or so.

VERDICT

I still haven't found what I'm looking for. This one produces a crust that is noticeably more "pastry-like", but it's not quite there.

The switch to "all-purpose" flour from bread flour arguably assists in producing a flakier (less "bready") crust. And the quality and brand of oils probably makes a difference in taste. (I used a regular Wesson Corn Oil, which was the only thing I could find nearby.)

It may be a game of percentages. I'm looking for a crust that is flaky, buttery, savory, without tasting inordinately *oily*. Some middle ground between a pie crust, a biscuit and a regular pizza crust. THIS RECIPE IS NOT THE ONE. It's not bad but it's not The One.

I no longer believe that eggs are part of the answer. I don't have a clear answer for my next move. If pushed to guess, I'd imagine a little less oil, a little more salt.

But this remains a mystery...

Deep Dish Pizza Project 1

DESCRIPTION

I've been tinkering with this, off and on, FOR YEARS. Trying to recreate a proper Chicago-style "deep dish pizza", in the vein of Pizzeria Uno or Lou Malnati's.

You would think that in the information age, this would be a no-brainer, but I have not been able to properly replicate the crust...

ATTEMPT 1: INGREDIENTS
[CRUST]

1/4 C. corn meal
1/4 C. olive oil
2 3/4 C. bread flour
1 C. warm water
1 packet yeast

[TOPPING]

Mozzarella
Canned crushed tomatoes
Grated hard cheese

DIRECTIONS

The directions are pretty straight-forward. I use a legit cast-iron skillet, for whatever that's worth. Generously grease the pan. Mold in the dough, cheese before tomatoes. Sprinkle top with grated cheese.

425 degrees F. 30-40 mins.

This is the most common crust recipe out there and it produces a pretty good result but it does NOT match up with what I've gotten from restaurants... and I'm convinced that it is the crust recipe... the crust here was a little too dry and brittle...

ATTEMPT 2: INGREDIENTS
[CRUST]

1/4 C. corn meal
1/4 C. olive oil
2 Tbls butter
2 egg yolks
2 Tbls sugar
1 Tsp salt
2 3/4 C. bread flour
1 C. warm water
1 packet yeast

[TOPPING]

Same as above

DIRECTIONS

Same drill in terms of prep and baking. I added egg yolks, butter and sugar to this recipe to make it more tender and savory. Slightly more like a brioche.

The result? I added a bit too much sugar which browned the crust a little much. Yolks produced a denser, richer crust but it still did not generate the rich, buttery crust that it needs to be.

Next time: less sugar, whole eggs.