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

In article >,
Doug McDonald > 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.


:-)


Seriously, though.

On Sat, 24 Sep 2005 01:14:37 GMT, Dan Abel wrote:

> In article >,
> Doug McDonald > 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.
>
RONFLMAO!
>
here are some possibilities
http://www.foodnetwork.com/food/reci..._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:

> On Sat, 24 Sep 2005 01:14:37 GMT, Dan Abel wrote:
>
>> In article >,
>> Doug McDonald > 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.
>>
> RONFLMAO!

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


--
Wayne Boatwright *¿*
__________________________________________________ ___

If assholes could fly, this place would be an airport.

"Doug McDonald" > wrote in message
...
> 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?

On 24 Sep 2005 07:07:58 +0200, Wayne Boatwright wrote:

> On Fri 23 Sep 2005 08:50:15p, sf wrote in rec.food.cooking:
>
> > On Sat, 24 Sep 2005 01:14:37 GMT, Dan Abel wrote:
> >
> >> In article >,
> >> Doug McDonald > 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.
> >>
> > RONFLMAO!
>
> Is that "Rolling on *new* floor, or what? :-)

I spelled "on", so sue me.

sf wrote:
> On Sat, 24 Sep 2005 01:14:37 GMT, Dan Abel wrote:
>
>
>> In article >,
>> Doug McDonald > 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.
>>
>
> RONFLMAO!
>
>>
>
> here are some possibilities
> http://www.foodnetwork.com/food/reci..._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 wrote:

> "Doug McDonald" > wrote in message
> ...
>
>>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:

>> >>
>> >> 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 assholes could fly, this place would be an airport.

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

> sf wrote:
> > On Sat, 24 Sep 2005 01:14:37 GMT, Dan Abel wrote:
> >
> >
> >> In article >,
> >> Doug McDonald > 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/reci..._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/exp.../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/....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" > wrote

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

>> >> Doug McDonald > wrote:

>> >> > 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.

> 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

On Sat, 24 Sep 2005 22:16:11 GMT, L, not -L wrote:

>
> On 24-Sep-2005, sf > 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/reci..._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" > wrote in message
...
> Doug Kanter wrote:
>
>> "Doug McDonald" > wrote in message
>> ...
>>
>>>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. :-)

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

> Dan Abel wrote:
>> In article >,
>> Doug McDonald > 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. :-)

--
Wayne Boatwright *¿*
__________________________________________________ ___

If assholes could fly, this place would be an airport.

Doug Kanter wrote:
> "Doug McDonald" > wrote in message
> ...
>> Doug Kanter wrote:
>>
>>> "Doug McDonald" > wrote in message
>>> ...
>>>
>>>> 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

On Fri, 23 Sep 2005 18:13:51 -0500, Doug McDonald
> 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?
>
>Doug McDonald


Did you check his web page? He has menu items and recipes. Maybe you
can figure it out from that.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974

sf wrote:

>
> 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/exp.../arlington.php
> I still think Dan was right. It was probably pizza. W. Puck's pizzas
> aren't anything like Domino's.

It was NOT PIZZA. I saw trhe pizzas, they were pizza. What I am talking
about was one of the objects that came to everybody: a bread basket.

> http://www.wolfgangpuck.com/recipes/....php?Course=20
> What was it called on the menu?
NOTHING, you idiot: it was NOT ON TRE MENU.


> You ordered,

Uh, well, yes, I ordered a pasta dish with chicken, baby spinach
and capers.

> ate and paid for it,

yes

>not
> us. We might be good, but we aren't clairvoyant.

However, what I am asking about was NEVER ORDERED. It just came.

Doug

Nancy Young wrote:

> 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/reci..._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.
>
>


Could be ... very well could be! It was indeed somewhat like matzoh.

I will try brushing matzoh with olive oil, adding thyme and parmesan,
and putting under the broiler.

Doug McDonald

On Sun 25 Sep 2005 03:25:52p, Doug McDonald wrote in rec.food.cooking:

> sf wrote:
>
>>
>> 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/exp.../arlington.php I still think
>> Dan was right. It was probably pizza. W. Puck's pizzas aren't
>> anything like Domino's.
>
> It was NOT PIZZA. I saw trhe pizzas, they were pizza. What I am talking
> about was one of the objects that came to everybody: a bread basket.
>
>> http://www.wolfgangpuck.com/recipes/....php?Course=20
>> What was it called on the menu?
> NOTHING, you idiot: it was NOT ON TRE MENU.
>
>
>> You ordered,
>
> Uh, well, yes, I ordered a pasta dish with chicken, baby spinach
> and capers.
>
>> ate and paid for it,
>
> yes
>
>>not
>> us. We might be good, but we aren't clairvoyant.
>
> However, what I am asking about was NEVER ORDERED. It just came.
>
> Doug
>

You may not have ordered it, but you could have asked about it. For that
matter, you could call the restaurant and ask about right now. If someone
here knew, they would have already told you, so don't belabor the point.

--
Wayne Boatwright *¿*
__________________________________________________ ___

If assholes could fly, this place would be an airport.

On Sun, 25 Sep 2005 17:25:52 -0500, Doug McDonald wrote:

> sf wrote:
>
> > We might be good, but we aren't clairvoyant.
>
> However, what I am asking about was NEVER ORDERED. It just came.
>
You were there, so why didn't you ask about it then if it was so
intriguing? As someone suggested previously... call them and find
out... or is that too easy?

On Sun, 25 Sep 2005 02:06:42 GMT, "Ms Leebee"
> wrote:

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

The Wolfgang Puck's at Fashion Island in Newport Beach closed about 2
years ago. Too much competition from nearby restaurants, IMHO. WP came
up with some concoctions that even by SoCal standards were weird.

The DH once bought a frozen WP pizza that we tasted and threw out.
Ghastly thing.

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

On Mon, 26 Sep 2005 10:20:11 +1000, Craig Welch wrote:

> On Sun, 25 Sep 2005 17:13:35 -0700, sf >
> wrote:
>
> >> > We might be good, but we aren't clairvoyant.
> >>
> >> However, what I am asking about was NEVER ORDERED. It just came.
> >>
> >You were there, so why didn't you ask about it then if it was so
> >intriguing? As someone suggested previously... call them and find
> >out... or is that too easy?
>
> I'm not well understanding these criticisms. The poster wondered
> what the foodstuff was after leaving the establishment. Curiosity
> piqued, he wondered aloud in this newsgroup. And gets hit on for his
> troubles.

Many people here tried to help but were slammed by him for being
WRONG. What goes around comes around.

"Ms Leebee" > wrote

> The way I read it was just like 'no, that's not it ...'
> I didn't sense any slamming from the OP.

I didn't either. nancy

"jmcquown" > wrote in message
...
> Doug Kanter wrote:
>> "Doug McDonald" > wrote in message
>> ...
>>> Doug Kanter wrote:
>>>
>>>> "Doug McDonald" > wrote in message
>>>> ...
>>>>
>>>>> 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
>
>

I've been told I am. :-) But, I once managed to call and get a lobster
bisque recipe from the Living Seas restaurant at Epcot Center.

"Doug McDonald" > wrote in message
...
> 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.

Focacia

Craig Welch wrote:
> On Sun, 25 Sep 2005 17:13:35 -0700, sf >
> wrote:
>
>
>>> > We might be good, but we aren't clairvoyant.
>>>
>>> However, what I am asking about was NEVER ORDERED. It just came.
>>>
>>
>>You were there, so why didn't you ask about it then if it was so
>>intriguing? As someone suggested previously... call them and find
>>out... or is that too easy?
>
>
> I'm not well understanding these criticisms. The poster wondered
> what the foodstuff was after leaving the establishment. Curiosity
> piqued, he wondered aloud in this newsgroup. And gets hit on for his
> troubles.
>

Such is the way of Usenet: ask any reasonable thing and you get
flamed.

In any case, I think it was answered: it's some sort of matzoh.

Doug McDonald

Who knows! This is the guy that charges big bucks for a "are you ready for
this" CHOCOLATE PIZZA. He also serves Hollyweird Big Shits pizza with SMOKED
SALMON. RAAAAAALLLPH!!!!!!!!!

Farmer John

"Doug McDonald" > wrote in message
...
> Doug Kanter wrote:
>
> > "Doug McDonald" > wrote in message
> > ...
> >
> >>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

"Doug McDonald" > wrote in message
...
> Craig Welch wrote:
>> On Sun, 25 Sep 2005 17:13:35 -0700, sf >
>> wrote:
>>
>>
>>>> > We might be good, but we aren't clairvoyant.
>>>>
>>>> However, what I am asking about was NEVER ORDERED. It just came.
>>>>
>>>
>>>You were there, so why didn't you ask about it then if it was so
>>>intriguing? As someone suggested previously... call them and find
>>>out... or is that too easy?
>>
>>
>> I'm not well understanding these criticisms. The poster wondered
>> what the foodstuff was after leaving the establishment. Curiosity
>> piqued, he wondered aloud in this newsgroup. And gets hit on for his
>> troubles.
>>
>
> Such is the way of Usenet: ask any reasonable thing and you get
> flamed.

I still think it sounded like Focacia

"Ophelia" > wrote

> "Doug McDonald" > wrote

>> Such is the way of Usenet: ask any reasonable thing and you get
>> flamed.
>
> I still think it sounded like Focacia

That's way too thick ... he's talking about a cracker.
(smile) I'm sure that what I call a cracker is not what
you call a cracker.

nancy

"Nancy Young" > wrote in message
...
>
> "Ophelia" > wrote
>
>> "Doug McDonald" > wrote
>
>>> Such is the way of Usenet: ask any reasonable thing and you get
>>> flamed.
>>
>> I still think it sounded like Focacia
>
> That's way too thick ... he's talking about a cracker.
> (smile) I'm sure that what I call a cracker is not what
> you call a cracker.

Probably

Nancy Young wrote:

> That's way too thick ... he's talking about a cracker.
> (smile) I'm sure that what I call a cracker is not what
> you call a cracker.
>
> nancy

Hey... I resemble that remark!!
Goomba