Part 1:
A website all about onigiri, or sticky rice balls.
http://www.justhungry.com/2007/01/onigiri_omusubi_revisited_an_e.html
A great chocolate chip cookies recipe:
http://www.foodgeeks.com/recipes/2245
The briefly-mentioned marshmallow surprise cookies:
http://www.marthastewart.com/recipe/surprise-cookies
More recipes to follow.
Tuesday, August 10, 2010
My Sourdough Baby
Motherhood is a painful experience, isn't it? You create your baby with loving care! You raise that child until (s)he can touch the stars. And then, when they reach adulthood, you bake them into a delicious loaf of bread and save a bit of them in a jar, to grow a new child.
Oh. Did you not have the same experience?
You can probably tell I'm not talking about a human child. (Unless you know me really well). I'm referring to a yeast baby, or sourdough starter! Sit right back in your chair; this is very exciting.
Essentially, a sourdough starter is an environment for wild yeasts to grow in! Usually, you can get a strain of standardized yeast from the store. Or, you know, buy a loaf of bread. But sourdough tastes so good, and everything is better homemade.
Of course, I'm going to take you on my journey of yeast.
It started last week. I said to my friend "What recipe should I try next?" I made the mistake of asking somebody who knows stuff about food. He had all sorts of wild ideas, and I didn't want to disappoint. After a long, arduous search for a particular type of bread he once ate in a foreign country, we found the equivalent recipe. Sourdough!
So I mixed a starter. It's the second time I've actually tried, and the first time it's lived. Annnnd I haven't technically used it yet, so you can journey with me!
Find a glass jar with a lid. Make sure it doesn't smell weird; I almost used a pickle jar. Gag.
Find a clean washcloth, or cheesecloth.
Take about half a cup flour and as much pineapple juice. If you don't have pineapple juice, use water mixed with a couple teaspoons of sugar.
Mix. Leave it open to the air for a bit.
Put the washcloth across the jarmouth, and the lid loosely on top.
Put it in a warm, dry corner. For the next three to four days, "feed" the starter with a bit of flour and water. If your jar starts to get full, pour out half the starter before its feeding.
When it gets bubbles, (A LOT of bubbles), and a nice, beery smell, you're done with step one! That's where I'm stuck right now. I haven't had the chance to make a loaf out of it yet...it's so vexing.
For further, better-detailed information, visit http://www.io.com/~sjohn/sour.htm
Sourdough can live forever. I've heard tell of one strain being kept alive for over a hundred years.
More recipes to follow! Podcast soon to be updated. Look for it.
Oh. Did you not have the same experience?
You can probably tell I'm not talking about a human child. (Unless you know me really well). I'm referring to a yeast baby, or sourdough starter! Sit right back in your chair; this is very exciting.
Essentially, a sourdough starter is an environment for wild yeasts to grow in! Usually, you can get a strain of standardized yeast from the store. Or, you know, buy a loaf of bread. But sourdough tastes so good, and everything is better homemade.
Of course, I'm going to take you on my journey of yeast.
It started last week. I said to my friend "What recipe should I try next?" I made the mistake of asking somebody who knows stuff about food. He had all sorts of wild ideas, and I didn't want to disappoint. After a long, arduous search for a particular type of bread he once ate in a foreign country, we found the equivalent recipe. Sourdough!
So I mixed a starter. It's the second time I've actually tried, and the first time it's lived. Annnnd I haven't technically used it yet, so you can journey with me!
Find a glass jar with a lid. Make sure it doesn't smell weird; I almost used a pickle jar. Gag.
Find a clean washcloth, or cheesecloth.
Take about half a cup flour and as much pineapple juice. If you don't have pineapple juice, use water mixed with a couple teaspoons of sugar.
Mix. Leave it open to the air for a bit.
Put the washcloth across the jarmouth, and the lid loosely on top.
Put it in a warm, dry corner. For the next three to four days, "feed" the starter with a bit of flour and water. If your jar starts to get full, pour out half the starter before its feeding.
When it gets bubbles, (A LOT of bubbles), and a nice, beery smell, you're done with step one! That's where I'm stuck right now. I haven't had the chance to make a loaf out of it yet...it's so vexing.
For further, better-detailed information, visit http://www.io.com/~sjohn/sour.htm
Sourdough can live forever. I've heard tell of one strain being kept alive for over a hundred years.
More recipes to follow! Podcast soon to be updated. Look for it.
Tuesday, July 27, 2010
The wonders of Kitchen Hygiene
Now, I am not the most hygienic person. If you care to become female and enter my bedroom, you will note at least three dishes filthing up my desk. I don't know if this counts as hygiene, but there is clothing all over my floor and bed. Unfolded. Unmade.
That's not so bad, though. What's bad can be the kitchen.
Imagine a counter. Encrusted with prehistoric filth.
1. Clean your counters and stovetops.
Imagine for me a counter, encrusted with prehistoric filth. There is a tomato drip, petrified over a period of days. A dusting of flour here, with a circle taken out of it where something else once stood.
Just grab yourself a spray bottle fulla cleaning liquid (at my house, we always used ammonia) and spray away, wiping with a damp washcloth. Make sure you don't have any food out, unless you like mutating into horrific semblances of what might've been human. Which you might...
2. Wash your dishes thoroughly.
The dishwasher just doesn't do it sometimes, and most of the time, it doesn't do it for every dish. To translate that to English for ya...
A dishwasher is a fine, fine device, a device created for the convenience of tortured housewives everywhere. Rendered moderately useless by the rise of feminism and the enslavement of men, it is nonetheless not simply a dishwasher, but a convenience machine.
But it cannot do everything. For super dirty food, you're gonna have to scrub the excess off by hand. If you shove too many dishes all up in there, not one of those dishes is going to get clean.
Some things just should not go in the dishwasher. Pretty much anything plastic is a no-no-HECK-NO, anything wooden, and most pots or pans. For a full list, I recommend doing a search online. It's better to be safe about it.
3. Clean out your microwave, cover food.
You can cut out ninety percent of the problem by covering spattering foods with a paper towel before microwaving them. However, at this point, you've probably built up a fine layer of grime and food particles in your microwave oven. Get up in there with a scrubby sponge, pal, because that muck isn't coming off by magic.
4. Clean out your oven from time to time.
Food spatters. Ovens cook food. It's a fact. Most ovens have a self-clean option. If not, research good cleaning methods and rub up that elbow grease. Lucky you.
5. Don't leave food out overnight or for long periods of time.
I don't know if this counts more as hygiene or safety. Nonetheless, after you've cooked, please wrap up and store food immediately in the refrigerator. Bacteria aren't a hit-or-miss thing. If you leave your food out, just don't risk it.
6. Wash your hands constantly while cooking, or even when you're not.
Now, when I'm not cooking, I'm a touchy, feely, pokey, scratchy, itchy type of person. I rub my face, I scratch my nose, I play with my hair. But once the oven goes on, the hands come off, and I do not touch anything while I cook. If I have to, I wash my hands thoroughly with soap and water before I continue my cooking adventures.
7. Tie your long hair back. If your hair comes out a lot, I recommend a hairnet.
I can remember my mother's beauteous voice, demanding that we get our hairy little heads out of her kitchen. Hair has a tendency to fall out spontaneously, and if you ask me, one in a million hairs have a magnet attracted to food in them. Just tie your hair back or wear a hairnet. Nobody likes sliding a long, wet strand of hair out of their mouth in the middle of their meal. At resteraunts, it's a deal breaker.
8. Wear sanitary gloves/facemask, maybe.
If you're sick, and must absolutely cook for others, please wash constantly, and wear a sanitary face mask and also gloves. You don't want your labor of love to turn into a gift from Typhoid Mary.
9. Scrub out your sinks.
If your convenience machine is broken or occupied, using your sinks will fare no better if they're full of germs and dirt. Sinks get dirty just like anything else, so a round of detergent and a scrubby sponge is just the ticket to help you avoid food-related illness.
10. Organize your fridge and cupboards to prevent buildup of expired, rotting, and generally horrifyingly disgusting food.
You buy a lot of food in your lifetime, if so privileged. Sometimes, you forget that you have some of that food. It gets pushed to the back of the fridge, it hides under the cupboard. Sometimes, you never take it out of the grocery bag. That's why it's a good idea to practice organization.
Recently, I emptied out my entire cupboard, lined everything up, and threw away all the expired stuff. It was more than I expected! Then, I put everything back, in neat little rows. Now I can find just about anything, and though the borders of darkness that is untidiness nibble away at my state line, I am positive that organization has helped me in cooking and in a more stress-free lifestyle.
There's my lecture. Ignore the errors.
CI-AO
Julianna
Thursday, March 5, 2009
Peanutbutter and Everything.
Call me crazy, but I've always been a fan of that age-old classic, peanutbutter. It can be made in cookies, it can be cooked into sauces, but to tell the truth, I only like peanutbutter on a sandwich. There's something about that sticky, fragrant spread that I, and families across America, love.
Now, you can be dreadfully boring and have a plain peanutbutter sandwich. It tastes pretty good by itself with a glass of milk, and I have been known to prepare one on a lonely afternoon in the company of an empty fridge. But if you have ingredients galore, spice it up!
The basic principle of a peanutbutter sandwich is simple. Two slices of bread, peanutbutter, finished. But the nuances available may well boggle your mind!
Let's begin with my bread recommendation, and then work our way down into tips and tricks and sandwich-making techniques! (NOTE: This consists of my PERSONAL OPINONS on sandwiches. Viewer discretion IS advised).
Bread: Oh, I'm sure you know the favorites. "Wonder" Bread, its stale whitey whiteness containing little to no nutritional value, fiber absent in every way an absence is possible. "Wonder" Bread is certainly cheap, but if you want to make your sandwich taste more like a sandwich, and less like peanutbutter spread on styrofoam, there are an amazing number of bread options out there.
White Bread: "Wonder" Bread has been mentioned. Forgive my jibes-- I know many people love it. It is a little dry for my personal taste, so find a fancier white bread in your grocery aisle for a moister peanutbutter sandwich.
Wheat Bread: It's not only white bread that you have to beware of. Wheat bread can add a groovy flavor to your sandwich, but the cheap ones are just as dry as "Wonder" bread can be. Some wheat breads will have excellent textures, contributed by seeds and whole grains that they contain, but this is less popular with kids, so use it at your own discretion. I know I hated it when I was seven. But if you're making a sandwich for yourself, and you like grains, look for bread that says things like "Whole Grain" or "Seven-Grain." Those are generally hearty and delicious.
Others: Potato bread is a sort of white bread made with the water you get after boiling potatoes. It is very moist, but the flavor may conflict too strongly with the peanutbutter.
"Berry wheat" bread is very sweet, but if you have a sweet tooth goin' on, it may be a good one for you.
Cinnamon bread, raisin bread, bread with things in them. They're usually better on their own, but if you're looking for funky, give it a try.
And I know there have been times when bagels have made a scrumptious sandwich, but since they're a little tough, don't bother using it unless you haven't got any other bread.
English muffins are a no-go. They have a strong, imposing flavor, which doesn't lend itself well to such a thing as peanutbutter. Have your English muffins with butter and/or jam instead! Mmm.
Ciabattas are good, but a little tough and flavorful. I like eating them on their own more that as a sandwich bread.
Fancy bread like French baggettes, long skinny loafs, dinner rolls, sesame seed rolls, hamburger buns, and hotdog buns have all been used, but I personally reject them in the form of a peanutbutter sandwich.
Sourdough: NO. NO. AND NO. Sourdough is, as the name suggests, VERY SOUR. While homemade sourdoughs are not, you're going to be buying storebought, and storebought sourdoughs have additives which make them super-sour. If you want a sour peanutbutter sandwich, walk right on ahead. As for myself, I'll be sitting in a corner with my wheat bread.
There are a thousand more varieties of bread I could discuss, but I believe that covers the main ones.
On to fillings!
The most popular is, of course, JAM or JELLY.
My favorite is raspberry jam, preferably a tasty organic variety. A popular flavor among kids is grape jelly, which is really sweet. A really delicious kind to add is the rare and elusive cranberry jelly, but they don't sell it in stores, so you might have to make your own.
Honey of any and all kinds is delicious on a peanutbutter sandwich, or mixed into the peanutbutter itself. Add cinnamon for an exotic flavor.
Fruit is my favorite thing to put on a peanutbutter sandwich!
It depends on what you like, but I've gotten good results with thickly sliced bananas, thinly sliced green apples, and slices of soft, ripe pears. Just choose the fruit you like best! I would steer away from citrus; the flavor may be too acid.
I recently tried a peanutbutter sandwich with marshmallow creme. You can buy marshmallow creme by the jarful in the baking aisle, but the sandwich was really sweet, and the creme leaked out a little. It might be better with a tart fruit to set it off. For a even sweeter flavor, add chocolate chip, or chocolate syrup to be easier on the teeth.
You can also put regular marshmallows in, but you had better make them miniature marshmallows, unless you want to spend the time cutting up the jumbo sized variety!
Finally. There is one ingredient to a peanutbutter sandwich that I have heard tell of, but I have never been brave enough to try myself. Legends tell of great men falling because of this particular kind. I hear that slices of sweet or dill pickles are popular on sandwiches! Maybe you already enjoy this kind, but I have mixed emotions on the subject. Yes, I want to try that sandwich-- for the sake of cooking science and personal integrity! Is it delicious? You tell me! I'm not bold enough to go where some men have gone before. Too intense!
That's all I've got for ingredients. Mix and match! Keep your personal tastes in mind when choosing an ingredient, and don't go too crazy. Unless, of course, crazy is the way you roll!
A few things. Some sandwiches don't preserve as well as others, and other long periods of time will basically begin to decompose. So when you're making a packed lunch, think about just how long you plan to wait before eating. This should be emphasized when using bananas or other fruits, because they tend to brown and soften soon after preparation.
If you make a sandwich with ingredients, there are better ways to go than just piling it all on!
Fruit, bananas: Spread peanutbutter on both sides of the bread. That way, it won't slide out as easily!
Jelly: Jelly tends to soak into bread, so spread peanutbutter on both sides. You don't want any peanutbutter getting into your jelly jar, so use a separate spoon to put the jelly on the bread, and then use your peanutbutter knife to spread it thin.
Marshmallow creme: It's very feisty stuff, so spread peanutbutter on one side of the bread, creme on the other. Use separate utensils for different spreads.
Drizzle honey on in whatever way you please.
Triple-decker sandwiches for the super hungry! Just add a third slice of bread and peanutbutter! It's for the hungry people in your life.
And there you have my confused but adamant statement on peanutbutter, breads, and ingredients. I'm off to eat my squishy peanutbutter & banana sandwich! Should have followed my own advice.
Ciao,
Julianna
Now, you can be dreadfully boring and have a plain peanutbutter sandwich. It tastes pretty good by itself with a glass of milk, and I have been known to prepare one on a lonely afternoon in the company of an empty fridge. But if you have ingredients galore, spice it up!
The basic principle of a peanutbutter sandwich is simple. Two slices of bread, peanutbutter, finished. But the nuances available may well boggle your mind!
Let's begin with my bread recommendation, and then work our way down into tips and tricks and sandwich-making techniques! (NOTE: This consists of my PERSONAL OPINONS on sandwiches. Viewer discretion IS advised).
Bread: Oh, I'm sure you know the favorites. "Wonder" Bread, its stale whitey whiteness containing little to no nutritional value, fiber absent in every way an absence is possible. "Wonder" Bread is certainly cheap, but if you want to make your sandwich taste more like a sandwich, and less like peanutbutter spread on styrofoam, there are an amazing number of bread options out there.
White Bread: "Wonder" Bread has been mentioned. Forgive my jibes-- I know many people love it. It is a little dry for my personal taste, so find a fancier white bread in your grocery aisle for a moister peanutbutter sandwich.
Wheat Bread: It's not only white bread that you have to beware of. Wheat bread can add a groovy flavor to your sandwich, but the cheap ones are just as dry as "Wonder" bread can be. Some wheat breads will have excellent textures, contributed by seeds and whole grains that they contain, but this is less popular with kids, so use it at your own discretion. I know I hated it when I was seven. But if you're making a sandwich for yourself, and you like grains, look for bread that says things like "Whole Grain" or "Seven-Grain." Those are generally hearty and delicious.
Others: Potato bread is a sort of white bread made with the water you get after boiling potatoes. It is very moist, but the flavor may conflict too strongly with the peanutbutter.
"Berry wheat" bread is very sweet, but if you have a sweet tooth goin' on, it may be a good one for you.
Cinnamon bread, raisin bread, bread with things in them. They're usually better on their own, but if you're looking for funky, give it a try.
And I know there have been times when bagels have made a scrumptious sandwich, but since they're a little tough, don't bother using it unless you haven't got any other bread.
English muffins are a no-go. They have a strong, imposing flavor, which doesn't lend itself well to such a thing as peanutbutter. Have your English muffins with butter and/or jam instead! Mmm.
Ciabattas are good, but a little tough and flavorful. I like eating them on their own more that as a sandwich bread.
Fancy bread like French baggettes, long skinny loafs, dinner rolls, sesame seed rolls, hamburger buns, and hotdog buns have all been used, but I personally reject them in the form of a peanutbutter sandwich.
Sourdough: NO. NO. AND NO. Sourdough is, as the name suggests, VERY SOUR. While homemade sourdoughs are not, you're going to be buying storebought, and storebought sourdoughs have additives which make them super-sour. If you want a sour peanutbutter sandwich, walk right on ahead. As for myself, I'll be sitting in a corner with my wheat bread.
There are a thousand more varieties of bread I could discuss, but I believe that covers the main ones.
On to fillings!
The most popular is, of course, JAM or JELLY.
My favorite is raspberry jam, preferably a tasty organic variety. A popular flavor among kids is grape jelly, which is really sweet. A really delicious kind to add is the rare and elusive cranberry jelly, but they don't sell it in stores, so you might have to make your own.
Honey of any and all kinds is delicious on a peanutbutter sandwich, or mixed into the peanutbutter itself. Add cinnamon for an exotic flavor.
Fruit is my favorite thing to put on a peanutbutter sandwich!
It depends on what you like, but I've gotten good results with thickly sliced bananas, thinly sliced green apples, and slices of soft, ripe pears. Just choose the fruit you like best! I would steer away from citrus; the flavor may be too acid.
I recently tried a peanutbutter sandwich with marshmallow creme. You can buy marshmallow creme by the jarful in the baking aisle, but the sandwich was really sweet, and the creme leaked out a little. It might be better with a tart fruit to set it off. For a even sweeter flavor, add chocolate chip, or chocolate syrup to be easier on the teeth.
You can also put regular marshmallows in, but you had better make them miniature marshmallows, unless you want to spend the time cutting up the jumbo sized variety!
Finally. There is one ingredient to a peanutbutter sandwich that I have heard tell of, but I have never been brave enough to try myself. Legends tell of great men falling because of this particular kind. I hear that slices of sweet or dill pickles are popular on sandwiches! Maybe you already enjoy this kind, but I have mixed emotions on the subject. Yes, I want to try that sandwich-- for the sake of cooking science and personal integrity! Is it delicious? You tell me! I'm not bold enough to go where some men have gone before. Too intense!
That's all I've got for ingredients. Mix and match! Keep your personal tastes in mind when choosing an ingredient, and don't go too crazy. Unless, of course, crazy is the way you roll!
A few things. Some sandwiches don't preserve as well as others, and other long periods of time will basically begin to decompose. So when you're making a packed lunch, think about just how long you plan to wait before eating. This should be emphasized when using bananas or other fruits, because they tend to brown and soften soon after preparation.
If you make a sandwich with ingredients, there are better ways to go than just piling it all on!
Fruit, bananas: Spread peanutbutter on both sides of the bread. That way, it won't slide out as easily!
Jelly: Jelly tends to soak into bread, so spread peanutbutter on both sides. You don't want any peanutbutter getting into your jelly jar, so use a separate spoon to put the jelly on the bread, and then use your peanutbutter knife to spread it thin.
Marshmallow creme: It's very feisty stuff, so spread peanutbutter on one side of the bread, creme on the other. Use separate utensils for different spreads.
Drizzle honey on in whatever way you please.
Triple-decker sandwiches for the super hungry! Just add a third slice of bread and peanutbutter! It's for the hungry people in your life.
And there you have my confused but adamant statement on peanutbutter, breads, and ingredients. I'm off to eat my squishy peanutbutter & banana sandwich! Should have followed my own advice.
Ciao,
Julianna
Recipe Site Scrambled
www.recipescramble.com
Hey, everyone! (Everytwo)
I've been making some adjustments to the website. I changed the background into a subtle pattern. I think the grids make the website look more visually appealing.
Also, I've been fighting to align my banner and navigation bar. They're always off by bare pixel's worth of space!
Text has been modified and rewritten slightly. No new recipes are up, because I haven't gotten the opportunity to try them. :) Also, to those of you who sent in recipes for me to post, no, I haven't posted them. Namely because I haven't had any time to try them! It's going to be my policy not to post a recipe unless and until I try it first. So since it's Lent, things like cakes, cookies, and other sweet treats won't be attempted except on Sundays, and possibly not even then. But no fear! I'll be keeping a file full (ahem) of reminders so I don't forget when Easter rolls around.
Several new pages have been linked on the NavBar! Now, I was uncertain about these addition. I was afraid they would make the NavBar seem cluttered, or lengthy. So I've put them a space below the main NavBar, and I think that looks pretty good. And since I've gotten the buttons to work, things seem to be shaping up! What do you think?
I'd excuse myself from working on this website because of school, but amusingly enough, this IS part of school. www.recipescramble.com is a class project, which I hope to get an A on. So if you guys could lend me some feedback, it would be hugely appreciated!
Keep sending in recipes, keep blogging!
~Julianna
Hey, everyone! (Everytwo)
I've been making some adjustments to the website. I changed the background into a subtle pattern. I think the grids make the website look more visually appealing.
Also, I've been fighting to align my banner and navigation bar. They're always off by bare pixel's worth of space!
Text has been modified and rewritten slightly. No new recipes are up, because I haven't gotten the opportunity to try them. :) Also, to those of you who sent in recipes for me to post, no, I haven't posted them. Namely because I haven't had any time to try them! It's going to be my policy not to post a recipe unless and until I try it first. So since it's Lent, things like cakes, cookies, and other sweet treats won't be attempted except on Sundays, and possibly not even then. But no fear! I'll be keeping a file full (ahem) of reminders so I don't forget when Easter rolls around.
Several new pages have been linked on the NavBar! Now, I was uncertain about these addition. I was afraid they would make the NavBar seem cluttered, or lengthy. So I've put them a space below the main NavBar, and I think that looks pretty good. And since I've gotten the buttons to work, things seem to be shaping up! What do you think?
I'd excuse myself from working on this website because of school, but amusingly enough, this IS part of school. www.recipescramble.com is a class project, which I hope to get an A on. So if you guys could lend me some feedback, it would be hugely appreciated!
Keep sending in recipes, keep blogging!
~Julianna
Monday, March 2, 2009
Homey Noodles!
I just finished a big bowl of chicken soup. It was delicious and hearty, but what made it special wasn't the spices, broth, or the way I cooked it. In fact, I did it quickly and without much thought at all! What was really wonderful was the batch of noodles I made from scratch- in as little as fifteen minutes!
Homemade noodles have been a favorite at my house for years, but mom doesn't like to make them. The clean-up can be a hassle when you're cooking for a whole family. But when you're making a little batch for yourself, it's no problem!
What you need:
Flour
1 Egg
Salt
Pot for boiling
Rolling pin
Knife
Bread board
Wooden spoon
Mixing bowl
Colander/Strainer
Here's what you do!
Fill the pot up with water and let it heat up!
Put one egg into the mixing bowl, with just a little bit of salt. Add flour until it gets really thick, turns into a dough, and then stops being sticky. Knead it until it's all mixed through. Flour up your rolling pin and breadboard, and roll it out as thin or as thick as you like. Fatter noodles are delicious! Cut it up into strips with the knife, or maybe fun shapes.
You can use them right away, or let them dry out for a while. I usually use them right away, being the hungry college student that I am.
When the water is boiling, put the noodles in the pot! They'll puff up, come to the surface, and the color will lighten when they're done.
Drain them in the colander, put them in your soup!
That's it! It's so easy, and it tastes so good. The texture will be really different from storebought noodles, but I like them twice as much. They're best in soups, but good as a side. You can add spices of your choice to make them match your meal, and they're bland but tasty eaten plain.
Cook up some noodles now! For less confusing instructions, try http://www.cooks.com/rec/view/0,1750,150189-249197,00.html
I'm gone!
~Julianna
Homemade noodles have been a favorite at my house for years, but mom doesn't like to make them. The clean-up can be a hassle when you're cooking for a whole family. But when you're making a little batch for yourself, it's no problem!
What you need:
Flour
1 Egg
Salt
Pot for boiling
Rolling pin
Knife
Bread board
Wooden spoon
Mixing bowl
Colander/Strainer
Here's what you do!
Fill the pot up with water and let it heat up!
Put one egg into the mixing bowl, with just a little bit of salt. Add flour until it gets really thick, turns into a dough, and then stops being sticky. Knead it until it's all mixed through. Flour up your rolling pin and breadboard, and roll it out as thin or as thick as you like. Fatter noodles are delicious! Cut it up into strips with the knife, or maybe fun shapes.
You can use them right away, or let them dry out for a while. I usually use them right away, being the hungry college student that I am.
When the water is boiling, put the noodles in the pot! They'll puff up, come to the surface, and the color will lighten when they're done.
Drain them in the colander, put them in your soup!
That's it! It's so easy, and it tastes so good. The texture will be really different from storebought noodles, but I like them twice as much. They're best in soups, but good as a side. You can add spices of your choice to make them match your meal, and they're bland but tasty eaten plain.
Cook up some noodles now! For less confusing instructions, try http://www.cooks.com/rec/view/0,1750,150189-249197,00.html
I'm gone!
~Julianna
Details on Pickled Radish
Make sure you put them in a tightly sealed container! Otherwise they really stink up the fridge!
Don't neglect to stir them while the flavor is maturing, or some slices won't have as much flavor.
Don't neglect to stir them while the flavor is maturing, or some slices won't have as much flavor.
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