Shin Black is one of my favorite instant brick style ramens. It comes with three packets, and the noodles are thick with just the right amount of chewy. The broth has body and a superior flavor. It is somewhat spicy but not overly so, just enough to leave a warm tingle on the tongue.
I really like Shin Black noodles, the noodles plump well, the broth is tasty, and the dried vegetables rehydrate well. As a bonus they are from Rancho Cucamunga, California, which is fun to say.
¾ cup milk
¾ cup water
1 cup flour
pinch of salt
1 tablespoon melted butter
Butter, for coating the pan
In bowl, sift salt into flour, and make a well. Add eggs to well. Slowly pour in milk while stirring. Add melted butter. Beat until smooth.
Place the crepe batter in the refrigerator for at least a half hour, but better if left overnight. The batter will keep for up to 48 hours.
Heat a non-stick or cast iron pan to medium high. Add butter to coat. Pour batter into the center of the pan and swirl to spread evenly, use just enough batter to coat. Cook for a minute or so and flip when edges start to brown and curl and the center is set. Flip, cook other side until done, and remove.
1 package yeast
1⁄2 cup sugar
3⁄4 teaspoon salt
1 cup milk, lukewarm
2 eggs, beaten
4 1⁄2 cups flour, sifted
1⁄2 cup butter, melted
Crumble yeast into a bowl; add sugar, salt, milk, and eggs.
Mix well; add half of flour and beat well.
Add melted butter and remainder of flour.
Knead until smooth, cover and let rise in a warm place until doubled.
Divide in half, roll each piece into a circle 1/4 inch thick.
Butter, if you like and cut each piece into 16 pie shaped pieces.
Roll each piece, beginning at the wide end towards the tip end, so that the tip is kept at an equal distance from each end of the roll.
Arrange shaped rolls on a well-greased baking sheet, placing the tip underneath the roll to prevent it from popping up and spoiling the shape of the roll.
Allow rolls to rise until doubled and bake at 375F for 12 to 15 minutes.
While not always true; it is a common rule of thumb that the more packets in a package of ramen the better. Indonesia’s Indomie Barbeque Chicken Flavor boasts five packets and has a superior flavor. Part of the attraction is that each packet can be used either partially or in total depending on desired taste. As this was my first time trying it, I used all of each, and was pleased with the results.
The noodles are meant to be drained after cooking, which makes it a noodle dish instead of a ramen soup. The instructions state to mix all the packets contents together before adding to the noodles. To minimize the amount of dishes required, I cooked the noodles in a bowl, then transferred the noodles to a strainer, using the bowl to mix the packet contents before returning the noodles and tossing to cover.
The result was a pleasant sweet spicy noodle flavor that I enjoyed, definitely a noticeable step up from average ramen, although I’d like it even better if it included more dried vegetable garnish.
Good flavor, comes with flavor packet and garnish packet. The instructions call for 2 cups of water, but the seasoning is potent enough to season them well. Slightly spicy but not overly so. There are odd meat-ish flavored balls in the garnish. They tasted okay, but a little TVP (textured vegetable protein) tasting and may not be to everyone’s taste.
3 cups unbleached flour, sifted
1 Tbs. baking powder
1/2 tsp. salt
1 ½ cup warm water or milk
oil for deep frying
Combine ingredients in a large mixing bowl and knead until smooth and soft, but not sticky.
Be careful not to overwork the dough, or it will become tough and chewy.
Brush a tablespoon of oil over the finished dough and allow it to rest 30 minutes to an hour in a bowl covered with a damp cloth. After the dough has rested, heat oil in a broad, deep frying pan at 350º-375º. Pull off egg-sized balls of dough and quickly roll, pull, and path them out into large, plate-sized rounds. They should be thin in the middle and about 1/4 inch thick at the edges. Carefully ease each piece of flattened dough into the hot oil. Using a long-handled cooking fork or tongs, turn the dough one time. Allow about 2 minutes cooking time per side or until golden brown, lift from oil, shake gently to remove bulk of oil, and place on wire rack to finish draining.
Serve hot with honey, jelly, powdered sugar, or various savory toppings such as for tacos.
1/3 cup butter
1 cup Milk
1 cup Flour
Melt butter in a shallow 3 qt cast iron skillet in a 425F oven.
Blend eggs for 1 minute or until light and lemon colored.
Slowly add milk, then flour while mixing.
Blend for 30 seconds. Add to pan, return pan to oven, and bake for 20-25 minutes.
Sprinkle a little powered sugar on top or with fruit, and serve immediately.
5 cups flour
2 cups warm water
2 tablespoons sugar
2 packets yeast
2 teaspoons salt
Proof yeast, add two teaspoons salt. Slowly mix in 4 cups flour. Add more flour in 1/2 cup steps until dough is stiff (usually about a cup more). Shape. Broil for a minute a side, boil for a minute a side, and finally bake at 400f for 20 min.
For bagel dog bites divide 8 hot dogs into quarters, and divide the dough into 32 pieces. Wrap each section of hot dog in dough and cook as above.
I am a big fan of home gardening, and home canning. Home preserved foods can be made safely and successfully as long as they are done correctly. An excellent resource for home canning is from the USDA. (link below).
Grubbycup’s Peach Kuchen
½ Cup butter
2 Cups flour
¼ teaspoon baking powder
½ teaspoon salt
1 Cup sugar
8-10 peaches sliced
1 Cup sugar
1 teaspoon cinnamon
2 egg yolks
1 Cup heavy cream
Heat oven to 400F
Mix sifted flour, baking powder, salt and sugar. Work softened butter into mixture. Press an even layer into bottom and up sides of pan (9’x 13’) with hands.
Put peaches into shell (crust). Sprinkle sugar and cinnamon over peaches. Bake for 15 min. While baking, blend yolks and cream. Remove pan from oven, pour cream mixture over peaches, return to oven, and bake 30 min more.