Airport food

In article <[email hidden]>,

Doug McDonald mcdonald@SnPoAM_scs.uiuc.edu said:

The Subject: line is misleading. I'm referring to a very specific
form of airport food.

Last Sunday I had a flight cancelled at O'Hare, so I had dinner at the
Wolfgang Puck. Served with dinner was a form of very thin
baked bread with grated cheese on it and some sort of spice. Yummy.

Anybody know the recipe?

I think they call that pizza.

:-)

Seriously, though.

Dan Abel said:

In article <[email hidden]>,

Doug McDonald mcdonald@SnPoAM_scs.uiuc.edu said:

The Subject: line is misleading. I'm referring to a very specific
form of airport food.

Last Sunday I had a flight cancelled at O'Hare, so I had dinner at the
Wolfgang Puck. Served with dinner was a form of very thin
baked bread with grated cheese on it and some sort of spice. Yummy.

Anybody know the recipe?

I think they call that pizza.

RONFLMAO!

Quoted message said:

here are some possibilities
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_14269,00.html
http://www.baking911.com/recipes/bread/pizza_wpuck.htm

On Fri 23 Sep 2005 08:50:15p, sf wrote in rec.food.cooking:

Quoted message said:

Dan Abel said:

In article <[email hidden]>,

Doug McDonald mcdonald@SnPoAM_scs.uiuc.edu said:

The Subject: line is misleading. I'm referring to a very specific
form of airport food.

Last Sunday I had a flight cancelled at O'Hare, so I had dinner at

the

Quoted message said:

Quoted message said:

Quoted message said:

Wolfgang Puck. Served with dinner was a form of very thin
baked bread with grated cheese on it and some sort of spice. Yummy.

Anybody know the recipe?

I think they call that pizza.

RONFLMAO!

Is that "Rolling on *new* floor, or what? :-)

--
Wayne Boatwright *¿*
_____________________________________________________

If [censored] could fly, this place would be an airport.

"Doug McDonald" <mcdonald@SnPoAM_scs.uiuc.edu> wrote in message
news:[email hidden]...

Quoted message said:

The Subject: line is misleading. I'm referring to a very specific
form of airport food.

Last Sunday I had a flight cancelled at O'Hare, so I had dinner at the
Wolfgang Puck. Served with dinner was a form of very thin
baked bread with grated cheese on it and some sort of spice. Yummy.

Anybody know the recipe?

Doug McDonald

Maybe nan, the Indian bread? Did the spice make you want to buy a turban?

Wayne Boatwright said:

On Fri 23 Sep 2005 08:50:15p, sf wrote in rec.food.cooking:

Quoted message said:

Dan Abel said:

In article <[email hidden]>,
Doug McDonald <mcdonald@SnPoAM_scs.uiuc.edu> wrote:

> The Subject: line is misleading. I'm referring to a very specific
> form of airport food.
>
> Last Sunday I had a flight cancelled at O'Hare, so I had dinner at

the

Quoted message said:

Quoted message said:

> Wolfgang Puck. Served with dinner was a form of very thin
> baked bread with grated cheese on it and some sort of spice. Yummy.
>
> Anybody know the recipe?

I think they call that pizza.

RONFLMAO!

Is that "Rolling on *new* floor, or what? :-)

I spelled "on", so sue me.

🙂

sf said:

Dan Abel said:

In article <[email hidden]>,

Doug McDonald mcdonald@SnPoAM_scs.uiuc.edu said:

The Subject: line is misleading. I'm referring to a very specific
form of airport food.

Last Sunday I had a flight cancelled at O'Hare, so I had dinner at the
Wolfgang Puck. Served with dinner was a form of very thin
baked bread with grated cheese on it and some sort of spice. Yummy.

Anybody know the recipe?

I think they call that pizza.

RONFLMAO!

Quoted message said:

here are some possibilities
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_14269,00.html
http://www.baking911.com/recipes/bread/pizza_wpuck.htm

What I'm looking for is NOT pizza in any mutation.

It is indeed fairly close to some sort of Indian bread, with
cheese on it before baking. The dough is less than 1/16 inch thick.

Doug McDonald

Doug Kanter said:

"Doug McDonald" <mcdonald@SnPoAM_scs.uiuc.edu> wrote in message
news:[email hidden]...

Quoted message said:

The Subject: line is misleading. I'm referring to a very specific
form of airport food.

Last Sunday I had a flight cancelled at O'Hare, so I had dinner at the
Wolfgang Puck. Served with dinner was a form of very thin
baked bread with grated cheese on it and some sort of spice. Yummy.

Anybody know the recipe?

Doug McDonald

Maybe nan, the Indian bread? Did the spice make you want to buy a turban?

It's some close relation to some Indian bread. However, the
spice was European, maybe thyme or oregano.

Doug McDonald

On Sat 24 Sep 2005 06:53:09a, sf wrote in rec.food.cooking:

Quoted message said:

Quoted message said:

Quoted message said:

>
> I think they call that pizza.
>
RONFLMAO!

Is that "Rolling on *new* floor, or what? :-)

I spelled "on", so sue me.

🙂

Let me consult my legal department. :-)

Have a great day, Barbara!

--
Wayne Boatwright *¿*
_____________________________________________________

If [censored] could fly, this place would be an airport.

Doug McDonald said:

sf said:

Dan Abel said:

In article <[email hidden]>,
Doug McDonald <mcdonald@SnPoAM_scs.uiuc.edu> wrote:

> The Subject: line is misleading. I'm referring to a very specific
> form of airport food.
>
> Last Sunday I had a flight cancelled at O'Hare, so I had dinner at the
> Wolfgang Puck. Served with dinner was a form of very thin
> baked bread with grated cheese on it and some sort of spice. Yummy.
>
> Anybody know the recipe?

I think they call that pizza.

here are some possibilities
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_14269,00.html
http://www.baking911.com/recipes/bread/pizza_wpuck.htm

What I'm looking for is NOT pizza in any mutation.

It is indeed fairly close to some sort of Indian bread, with
cheese on it before baking. The dough is less than 1/16 inch thick.

Let's get this straight: You ate at one of the three Wolfgang Puck
EXPRESS at the O'Hare Airport
http://www.stylegourmet.com/airports/ord.htm
http://www.wolfgangpuck.com/rest/expresses/arlington.php
I still think Dan was right. It was probably pizza. W. Puck's pizzas
aren't anything like Domino's.
http://www.wolfgangpuck.com/recipes/recipelist.php?Course=20
What was it called on the menu? You ordered, ate and paid for it, not
us. We might be good, but we aren't clairvoyant.

"sf" <[email hidden]> wrote

Quoted message said:

On Sat, 24 Sep 2005 12:28:29 -0500, Doug McDonald wrote:

Quoted message said:

Quoted message said:

Quoted message said:

> Doug McDonald <mcdonald@SnPoAM_scs.uiuc.edu> wrote:

Quoted message said:

Quoted message said:

Quoted message said:

> > Last Sunday I had a flight cancelled at O'Hare, so I had dinner at

the

Quoted message said:

> > Wolfgang Puck. Served with dinner was a form of very thin
> > baked bread with grated cheese on it and some sort of spice. Yummy.

Quoted message said:

What was it called on the menu? You ordered, ate and paid for it, not
us. We might be good, but we aren't clairvoyant.

No, it came with dinner. I can't help but think it's those crackers you get
in pizza kitchen type places. More like crackers, and have spices/herbs
baked on. Maybe Doug could make something similar with thinly sliced
bagels topped any way he'd like and bake them crisp?

nancy

sf said:

Quoted message said:

What I'm looking for is NOT pizza in any mutation.

It is indeed fairly close to some sort of Indian bread, with
cheese on it before baking. The dough is less than 1/16 inch thick.

Let's get this straight: You ate at one of the three Wolfgang Puck
EXPRESS at the O'Hare Airport
http://www.stylegourmet.com/airports/ord.htm
http://www.wolfgangpuck.com/rest/expresses/arlington.php
I still think Dan was right. It was probably pizza. W. Puck's pizzas
aren't anything like Domino's.
http://www.wolfgangpuck.com/recipes/recipelist.php?Course=20
What was it called on the menu? You ordered, ate and paid for it, not
us. We might be good, but we aren't clairvoyant.

I can't imagine anything with the dough being LESS than 1/16 inch thick;
but, one of Puck's quesadilla's would be closer to that thickness than his
pizzas. IIRC, his pizzas are thicker than a St. Louis style thin crust,
which is almost like a cracker and would be closer to 1/4 inch thick than
1/16.

--
To email, replace Cujo with Juno

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not -L said:

On 24-Sep-2005, sf <[email hidden]> wrote:

I can't imagine anything with the dough being LESS than 1/16 inch thick;
but, one of Puck's quesadilla's would be closer to that thickness than his
pizzas. IIRC, his pizzas are thicker than a St. Louis style thin crust,
which is almost like a cracker and would be closer to 1/4 inch thick than
1/16.

People tend to overstate size, mainly because they don't have a ruler
handy. I still think it was pizza dough though. Puck bakes in a wood
burning oven if the express is anything like his other restaurants, so
I can undersand a thin dough coming out crispy. To serve it in a
bread basket, it would be fairly light - another name is crispy
focaccia.

My problem with the OP is that s/he didn't ask what it was called. I
bet the menu states what's in the bread basket, but when you like
something enough to ask about it on usenet - wouldn't you at least
confirm what it is, if you're unsure?

Doug, if you added some grated parm, do you think this might be
sorta what you were looking for?

My Not Kosher Matzo

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_22183,00.html

1 1/2 cups semolina flour, finest grind
1 1/2 cups all-purpose flour
2 teaspoons salt
4 eggs
1/2 cup extra-virgin olive oil
2 tablespoons kosher salt
2 tablespoons fresh thyme leaves
1/2 cup finely chopped onion

Place the flours, salt, eggs, and half of the olive oil in the bowl of
a food processor fitted with a steel blade or an electric mixer fitted with
a dough hook. Mix or process until the dough forms a ball. Turn the dough
out into a clean bowl and cover with a damp towel, Let it rest at room
temperature for at least 2 hours.
Preheat the oven to 400 degrees F.
Using a pasta machine or a rolling pin, roll out the dough until it is
very thin, like lasagna (number 1 on the pasta machine or as thin as
possible without tearing). You should have approximately 6 sheets, about 6
by 10-inches each.

Place the dough on baking sheets and brush very lightly with the
remaining olive oil. Sprinkle lightly with the salt, thyme, and onion. Bake
the matzoh for about 10 minutes, or until golden brown and crispy.

I forgot to say the recipe was a Wolfgang Puck recipe.

"Doug McDonald" <mcdonald@SnPoAM_scs.uiuc.edu> wrote in message
news:[email hidden]...

Quoted message said:

Doug Kanter said:

"Doug McDonald" <mcdonald@SnPoAM_scs.uiuc.edu> wrote in message
news:[email hidden]...

Quoted message said:

The Subject: line is misleading. I'm referring to a very specific
form of airport food.

Last Sunday I had a flight cancelled at O'Hare, so I had dinner at the
Wolfgang Puck. Served with dinner was a form of very thin
baked bread with grated cheese on it and some sort of spice. Yummy.

Anybody know the recipe?

Doug McDonald

Maybe nan, the Indian bread? Did the spice make you want to buy a turban?

It's some close relation to some Indian bread. However, the
spice was European, maybe thyme or oregano.

Doug McDonald

Here's an insane idea: Call the restaurant. :-)

Dan Abel said:

In article <[email hidden]>,

Doug McDonald mcdonald@SnPoAM_scs.uiuc.edu said:

The Subject: line is misleading. I'm referring to a very specific
form of airport food.

Last Sunday I had a flight cancelled at O'Hare, so I had dinner at
the Wolfgang Puck. Served with dinner was a form of very thin
baked bread with grated cheese on it and some sort of spice. Yummy.

Anybody know the recipe?

I think they call that pizza.

lol 😉

Sounds like Wolfgang fare .... I never understood the hype ( or decor ) of
W.P.

--
aus.food passes 79:6 !

On Sat 24 Sep 2005 07:06:42p, Ms Leebee wrote in rec.food.cooking:

Quoted message said:

Dan Abel said:

In article <[email hidden]>,

Doug McDonald mcdonald@SnPoAM_scs.uiuc.edu said:

The Subject: line is misleading. I'm referring to a very specific
form of airport food.

Last Sunday I had a flight cancelled at O'Hare, so I had dinner at
the Wolfgang Puck. Served with dinner was a form of very thin
baked bread with grated cheese on it and some sort of spice. Yummy.

Anybody know the recipe?

I think they call that pizza.

lol 😉

Sounds like Wolfgang fare .... I never understood the hype ( or decor )
of W.P.

I never could either, and all I could ever think of was Puck's Bad Boy. :-)

--
Wayne Boatwright *¿*
_____________________________________________________

If [censored] could fly, this place would be an airport.

Wayne Boatwright said:

On Sat 24 Sep 2005 07:06:42p, Ms Leebee wrote in rec.food.cooking:

Quoted message said:

Dan Abel said:

In article <[email hidden]>,
Doug McDonald <mcdonald@SnPoAM_scs.uiuc.edu> wrote:

> The Subject: line is misleading. I'm referring to a very specific
> form of airport food.
>
> Last Sunday I had a flight cancelled at O'Hare, so I had dinner at
> the Wolfgang Puck. Served with dinner was a form of very thin
> baked bread with grated cheese on it and some sort of spice. Yummy.
>
> Anybody know the recipe?

I think they call that pizza.

lol 😉

Sounds like Wolfgang fare .... I never understood the hype ( or
decor ) of W.P.

I never could either, and all I could ever think of was Puck's Bad
Boy. :-)

hmm - we used to have one of his cafés here in Melbourne, Australia, either
as part of Crown Casino, or the Southbank complex nearby .... after furious
googling, I guess the market didn't work for him here, he seems to have
vanished.

Also, I took a look at his homepage, and he seems to have toned down the
garish look of the 80's ( which is embedded in my memory 😉 .. the same look
he brought here in '97 .. very dated.... so I apologise for the decor jibe.
Looks very nice.

😉

--
aus.food passes 79:6 !

Doug Kanter said:

"Doug McDonald" <mcdonald@SnPoAM_scs.uiuc.edu> wrote in message
news:[email hidden]...

Quoted message said:

Doug Kanter said:

"Doug McDonald" <mcdonald@SnPoAM_scs.uiuc.edu> wrote in message
news:[email hidden]...

> The Subject: line is misleading. I'm referring to a very specific
> form of airport food.
>
> Last Sunday I had a flight cancelled at O'Hare, so I had dinner at
> the Wolfgang Puck. Served with dinner was a form of very thin
> baked bread with grated cheese on it and some sort of spice. Yummy.
>
> Anybody know the recipe?
>
> Doug McDonald

Maybe nan, the Indian bread? Did the spice make you want to buy a
turban?

It's some close relation to some Indian bread. However, the
spice was European, maybe thyme or oregano.

Doug McDonald

Here's an insane idea: Call the restaurant. :-)

Good gracious! You *must* be nuts! 😉

Jill