DINNER 38: Tuesday, February 7, 2006
Tonight, I ate at the house again, since Wendy is preparing for IRMA VEP at Falcon Theater and won’t be home until quite late.
![Snak Master](https://i0.wp.com/drew.is-a-chef.com/wp-content/uploads/2006/02/snakmaster.thumbnail.jpg?resize=128%2C64)
My Snak Master is much older than the one in this picture.
As we were cleaning in the basement, I came across a SNAK MASTER machine I’d bought probably 15 years ago. Resembling a panini press seen through the prism of the 1970’s, it’s well-suited for making one of the items I had for dinner tonight — a cheese quesadilla of the simplest kind — just four kinds of cheese (cheddar, queso blanco, asadero, and monterey jack) inside a flour tortilla that got nicely toasty from the SNAK MASTER.
![Myojo Ippeichan Yakisoba Japanese Style Noodles](https://i0.wp.com/drew.is-a-chef.com/wp-content/uploads/2006/02/myojo_bowl.thumbnail.jpg?resize=108%2C96)
Then, I made some Myojo Ippeichan Yakisoba Japanese Style noodles (like upscale ramen noodles, if you can imagine that) to round things out. This is a fun product I first picked up on a whim at Jungle Jim’s, our local amazing grocery store (it’s a destination when out-of-town guests are here!). The first time I bought them, I was a bit confused when I opened the packaging — there were no English instructions inside, only Japanese. There was a block of noodles and four flavor packets — dried vegetables, nori, soba sauce, and an odd packet of mustard-mayonaise.Â
With some perserverence, I was able to make the tasty noodles (dump a dried vegetable packet over the noodle block, dump in some boiling water, steep for 3 minutes, dump the water out, add the other three packets, and mix) despite the language barrier. They’re quite tasty and simple to make. They combine to make a delicious dish. Recently, Myojo has started putting English instructions on the packages.