Well,

Have you ever heard of Nom Nom Truck? Its a revolutionary food concept that came to my town, LA.

Couple guys and gals in UCLA got together and start to formulate the success methods. The idea is simple, selling Vietnamese Frech Baguette ( just Vietnamese sandwiches). They combine between the success of Lee’s Sandwiches down in the OC and the mobile of Kobi Beef Taco truck to formulate Nom Nom Truck, and they place it right in the heart of Westwood ( UCLA).

Bad food has been rooted in UCLA however, many students are struggling getting a nice meal after a cramp exam review session but unable to find a quick and nice meal. so that is where the Nom Nom Truck niche going to be.

Even though they are anticipating the opening date of August 2009, LA Times blog and LAist.com has already catch on to their stories, and thousands of people has been dying to see the 1st Nom Nom Truck rolling around UCLA campus. I personally drolled myself.

I am drooling, are you?

I talked breftly to David, the Nom Nom founder. It’s going to be a great success I tell ya. Keep up the good work guys, we will see you at the Truck soon.

Well, this is not your particular hot pies, but its.. close you know, about savory hot…. buns. (66% correct, in NBA, that is like.. surpassing Shaq when he was in his prime, pretty accurate in my definition)

Anyways, I this recipe I will provide you how to do the dough, not the filling. You can put anything that is savory in the filling, including meatballs, chicken BBQ, Chinese pork BBQ, Pepperoni, Turkey, Fish, ..etc, just make sure it is cooked and you’ll be fine. Ready?

Savory Hot Buns Recipe

savory hot buns

Ingredients:

• 1 cup of  warm water (100 degrees F/40 degrees C)
• 1/2 teaspoon of white sugar
• 1 (.25 ounce) package of active dry yeast
• 5 cups all-purpose flour
• 3/4 cup white sugar
• 2 teaspoons of salt
• 2 eggs
• 1/2 cup butter
• A little bit of oil

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The rolling process starts after you have finished waiting for the dough:

The only ingredients that you will need for this process is: FLOUR.

Work space: ensure you have a sizable working space, and it should be cool, temperature cool that is. Dont use a warm surface, for it would warm up the margarine inside and would ruin our attempts to create layers for the dough.

Marble surface is recommended. Personally, i use my regular counter top and the dough comes out perfect!

Ready with the flour? Let’s get to work.
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Imagine your 10-year-old son asking you ”Mommy, what is pies? where did it come from?” while you give him his most favorite dish of the whole wide world. Startled a little bit? Don’t be.  I have a brief and nicepie history so you can feed your hungry child’s mind and body. The story goes…

Once upon a time, all the way to the ancient time ( that’s right, the B.C time)…

The Egyptian invented the pie so they can store most of their food in the hot sandy desert weather surrounding the Nile. Around 2000 BC, they baked the pie with honey, nuts, and fruits. As time progress, they put savory meat in the pies so it can be stored longer.

The Egyptian pie crust is far more different than the modern pie crust that we have. They did not have baking sheets, or the pan, or something similar to bake the pie. Rather, they had to use the pie crust itself to bake, resulting the pie crust is inedible.

Pie for the Pharaoh

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Alrighty. Part 2 of the story… pretty fascinating.

One fact, you know the French and the Brit always fight right? They are like dogs and cats, fire and water, mentos and coke, Mike Tyson and Holyfield’s ears, etc..

Draw as much similarities as you want, but they are not fond of each other.

Mike said to the ear: " You are going down!"

So.. come to the he said she said kinda thing between the 2 people….

The Brit has founded quite a vast recipe books at the 16th century ( Will-Shakes time), and books are priceless. Upon hearing the French claims about Claude Lorrain and his puff pastry achievement, the Brit cranked up their canon and fight back with their own version of puff pastry: ” puff paste”.
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