You know when people talk about food like, "OMG - I love it so much, I just want bathe in it!!" Welp, that actually happened.
The day I decided to draw a ramen bath was also the day that I hit 10,000 followers on @FoodsofJane AND the day that I finally (6-year plan) graduated from college. It sort of started off as an inside joke with my fam since all I ever ate as a kid was ramen. So I threw on an old bathing suit and filled my parents' giant tub (which by the way, is super nice - if I wasn't 20-something I would of totally gotten grounded.) The ramen noodles float, so I didn't actually have to fill the entire tub, it was mostly H20. I used the hottest water setting - I figured that would be hot enough to soften the noodles and I was right. It was also hot enough to basically cook myself, it's like I was the protein in some sort of human soup. My sisters took photos while hysterically laughing and the whole thing was just great.
Did you know that "ramen is actually good for your skin?" At least that's what the owner of this one Japanese Spa says. Can you even believe that there is a place in this world where this sort of thing actually happens on a daily basis? Here's more on that: http://bit.ly/2hI6K6b.
So a few weeks later I got an email from a producer at ABC's The Chew. He somehow came across my photo and asked if I would mind if they showed it on TV. What a weird question to be asked, I'm pretty sure in the email he was like "I can't believe I'm actually saying this but..." I said yes, and sure enough, there I was - takin a bath in ramen noodles on national television. The cool thing about it was that they mentioned I was from Cleveland, OH and my dude Michael Symon (who is also from Cleveland) just so happens to be a co-host on The Chew. I love the way he screamed "CLEVELANDDDDDDDDDD" when the photo popped up behind him. I ended up officially meeting him later that year at the Fabulous Food Show in CLE - walked right up to him with a screenshot of my ramen bath photo and said - "Hi, remember me?!" and then of course his giant, loveable, best laugh ever roared and the rest is history. Love that man. <3
This is my favorite part of the story. I was out at a bar in The Flats (part of downtown CLE) and someone who was talking to a couple of my friends (without knowing they were my friends) pointed to me and said hey - isn't that that noodle girl? It's the only time I've been recognized by a stranger in public and I love it so much, I wouldn't want to be recognized any other way. "That noodle girl."
You can find the original Insta post here and no I did not eat the ramen afterwards because...that's disgusting. ;)
I've eaten different kinds of pierogi pizza before... but never like this. A friend told me that she used pierogi dough instead of noodles in a lasanga that she made and the lightbulb inside of my stomach went off. The crust for this pizza is actual pierogi dough, boiled and buttered. Basically, this pizza is like a giant open faced pierogi. I mean what's better than mashed potatoes, butter and cheese on a snowy December afternoon?
I will say it was super hard to fit the rolled out dough into a pot of boiling water, so the bigger the pot, the better. Be really cafeul at that step - the dough tore for me, but everthing was all good in the long run. Scroll to the bottom of this post to see the steps that were taken to put this pie together!
What you'll need:
How to make:
I swear alfredo sauce runs through my veins. I'm obsessed. I know people that have "white sauce" phobias and my brain simply cannot comprehend the idea of that.
I've gotten lots of comments asking how I make mine and I honestly wing it every single time. It took me like 3 years to get it down to exactly how I like it. The good thing about this recipe is that if you have too much of one thing, it's super easy to add more of the other thing in order to get everything back on track and on it's way to the finish line of the creamiest, butteriest, garlickiest white parmesan sauce ever. And when I say things, I'm mostly talking about the parm and heavy cream.
Reheating tip: Pour the sauce in a skillet over medium heat and add a little olive oil to it - good as new.
This recipe will make somwhere between 1-2 cups of sauce, if you want to make alot of it, you can double the recipe. Or just keep adding in heavy cream and cheese like a maniac, the Janey way.
What You'll Need:
What I Do:
- HERBY SAUSAGE GRAVY GRILLED CHEESE
- THE BEST CREAMY TOMATO SAUCE
- MANGO HABANERO WINGS (!)
- LASAGNA CARBONARA STACKERS
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