Moundsville Prison Break

Kevin sent me this variation on the standard “Break” recipe, taken made by the inmates at the Northern Correctional Facility in Moundsville, WV. Moundsville is a dreary town as I remember it and I bet the prison isn’t much better. He says, “the prison’s inmate store sold all of the ingredients. Sometimes upwards of six or seven inmates would contribute an ingredient so all could enjoy a good, filling meal, with a small investment. Since we weren’t allowed knives, we used the pull-top can lids to dice the cheese and pepperoni. It was a hard job and your hand would be cramping toward the end.”

This recipe makes two decent sized portions, or one for a big eater. Double recipe for more portions.

    Ingredients

  • 1 bag of Ramen noodles, beef flavor preferred, but chicken will do
  • 1 can of chili with beans (we used Castleberry’s brand, individual size. You can also substitute a can of beef stew)
  • 1/4 to 1/3 stick of pepperoni, diced (which can be bought already diced on the street)
  • 1/2 cup of diced Longhorn or Cheddar cheese (about 1 cup shredded on the street)
  • 1 deli pickle, diced (optional)
  • 1 small onion, diced (optional)
  • Salt, pepper and garlic powder to taste

Follow the microwave instruction on pack using whole flavor pack, but crumble noodles. Drain excess water from noodles when done. In a separate bowl, microwave the diced pepperoni on several layers of paper towels for a minute at a time and stir between heating, to cook off the grease. This makes the pepperoni crunchy, but don’t cook it too long or it will burn. Heat chili (or beef stew) for two minutes and stir in diced cheese. Stir in cheese and heat longer to melt cheese if needed. Pour all ingredients into a big bowl (sometimes a trash bag was used if it was a big break) and mix well. Serve with sliced bread or crackers.

This Exists: Ramen Sprinkled with Parmesan Cheese Dipped in Cheese Sauce

In the city of Makati in the Phillipines, in a ramen restaurant called Mitsuyado Sei-Men, you can apparently get a cheese dipped ramen dish. I love traditional ramen, and like the author of this article, I bet I’d never order this, but apparently it was good!

My wife’s tsukemen arrived, served beside its bowl of dipping sauce, redolent of the wondrous reek of parmesan on top and with a small bowl of luminescent melted cheese by its side. Mixed together, it looked like a hearty plateful of spaghetti with cheese sauce. Going against every instinct of what is sensible and right in this world, one takes a few strands of this with one’s chopsticks, and dips it into the sauce, a rich but subtle shoyu-derived broth, nothing too strongly flavored. It’s a bite of starchy umami-coated goodness with a soothing warm chaser. The double-cheese sauce is the ace-in-the-hole for this restaurant, which might otherwise not bob its head above the crowd in the competitive ramen wars of the city.

I can’t get the idea of alfredo pasta out of my head when I think of this dish. When I order ramen, I order it for the steamy warming pork broth and the texture of the noodles, not for parmesean, would you guys be brave enough to try this?

The Full Article is here.