So I've attached the best udon recipe that I could find and also my Mom's egg noodle recipe. These are a lot easier and quicker. Put them in any broth and bring them to a boil it makes a great noodle with gravy. Add some veggies and you have a meal. I also attached an easy fry bread recipe if you can find baking powder and lots of oil. I seem to remember that you like this. Top with sugar and cinnamon or honey or fruit if you have any. Let me know if you want anything else and good luck Chef Joseph.
WEEKLY QUOTE: Works of … Magnitude and Grandeur
“The work of the Lord in these last days, is one of vast magnitude and almost beyond the comprehension of mortals. Its glories are past description, and its grandeur unsurpassable. It is the theme which has animated the bosom of prophets and righteous men from the creation of the world down through every succeeding generation to the present time; and it is truly the dispensation of the fullness of times, when all things which are in Christ Jesus, whether in heaven or on the earth, shall be gathered together in Him, and when all things shall be restored, as spoken of by all the holy prophets since the world began; for in it will take place the glorious fulfilment of the promises made to the fathers, while the manifestations of the power of the Most High will be great, glorious, and sublime. …
“… The work which has to be accomplished in the last days is one of vast importance, and will call into action the energy, skill, talent, and ability of the Saints, so that it may roll forth with that glory and majesty described by the prophet; and will consequently require the concentration of the Saints, to accomplish works of such magnitude and grandeur” (History of the Church, 4:185–86).
Handmade Udon NoodlesRecipe adapted from Harumi’s Japanese Home Cooking, by Harumi Kurihara
4 teaspoons salt
8 ounces (1 cup) warm water
2 1/2 cups unbleached bread flour
1 1/4 cups unbleached all-purpose flour
bread flour, for dusting (in step 6)
2 1/2 cups unbleached bread flour
1 1/4 cups unbleached all-purpose flour
bread flour, for dusting (in step 6)
1. Add the salt to the warm water and stir until it has dissolved. Put the bread flour and all-purpose flour in a large bowl, and whisk the flours together.
2. Pour the salty water into the bowl with the flour. Using your hands, mix the flour and water together lightly until the mixture is crumbly. Pull the dough up from the bottom of the bowl and press down, and repeat until the flour and water are well combined and a rough ball is formed.
3. Take the dough out of the bowl and knead it forcefully on a board for 5-10 minutes until the dough has smoothed out and a lumpy ball is formed.
4. Transfer the dough to a large plastic ziploc bag, and then wrap the bag in a thick towel. Put it on the floor and walk on it with flat feet (not just the heel). Turn as you walk, so that all the dough gets flattened. When the dough feels flat, remove the dough from the bag and roll it out. Then fold it up, put it back into the bag and repeat the process. The should become more and more smooth with each repeat. Repeat 3 or 4 times. On the last repeat, leave the dough in the bag, wrapped in the towel, and let it rest for 3 to 4 hours (during the winter, leave it in a warm place).
5. When the dough is done resting, take it out of the bag, reshape it into a ball, then return it to the bag and walk on it one last time. Try to spread the dough with your feet, turning around 360 degrees.
6. Dust your work surface with a bit of bread flour, then place the flattened dough on top and roll it out, working from the middle out. Rotate the dough 45 degrees and repeat until the dough is about 1/8-inch thick, and approximately a rectangle measuring about 1 foot wide by at least 1 1/2 feet long.*
7. Dust the top of the dough with bread flour and then fold it into thirds. Using a long sharp knife, cut the dough into 1/4-inch to 1/8-inch thick ribbons. If the dough gets very sticky, dust it again with bread flour. Dust the noodles with bread flour before moving them from the work surface.
8. Cook the noodles: Fill a large pot with water and bring to a rapid boil. Lightly shake any excess flour from the noodles and add them to the boiling water. Using cooking chopsticks, or a wooden spoon, stir the noodles to prevent them from sticking to each other. Cook the noodles for 6 — 7 minutes, or until they are translucent and firm without a hard core. Drain the noodles in a sieve and rinse under cold running water so they cool rapidly.
9. Once the noodles are cool enough to handle, separate them with your hands and rinse them again in cold water to make sure that all of the starch is removed.
*Rolled out dough can be wrapped in plastic wrap and refrigerated for up to 3 days, or frozen for up to 2 weeks. Bring the dough to room temperature before sprinkling it with flour and continuing on with step 7.
Grandma Gates Egg Noodles:
1 C. flour
3 large egg yolks
1 large egg
1 teaspoon salt
1/3 to 1/2 cup water
Boil in 3 quarts water or add to broth and bring to a boil.
Joseph: hmmm, looks good. Thanks for sending this!
Oh and yes i like fri bread, although i have figured out how to make it allready (and yes it is very good)
Oh and yes i like fri bread, although i have figured out how to make it allready (and yes it is very good)
