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inlagdsil
Canada957 Posts
On September 18 2008 14:36 Realpenguin wrote: FBH style ramen. I usually just eat the ramen alone, but recently I've been eating it with a really tiny amount of butter and an egg. That video is hilarious! Why would fans want to see FBH making noodles? Damn it, now I'm hungry, and I've already finished eating my ramen  | ||
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{CC}StealthBlue
United States41117 Posts
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{CC}StealthBlue
United States41117 Posts
Sounds good. | ||
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paper
13196 Posts
i havent had ramen in so long despite being a college student :< i must have some soon | ||
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b3h47pte
United States1317 Posts
if you're at home, then yea, use like a pot and stuff. but at like other places...i've used hot shower water before to make ramen. although not exactly hot, it still works  | ||
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Disregard
China10252 Posts
On May 08 2009 05:22 {CC}StealthBlue wrote: I am making this tonight after work, and wondering if anyone has tried this. Sounds good. 10 SLICES OF BACON AND 2 EGGS?!?! Jesus thats too much. | ||
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Ilikestarcraft
Korea (South)17734 Posts
On May 08 2009 05:22 {CC}StealthBlue wrote: I am making this tonight after work, and wondering if anyone has tried this. Sounds good. hey nice idea i should use bacon with ramen | ||
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So no fek
United States3001 Posts
First, on my noodle preference: Sapporo Ichiban noodles are my favorite - the seasoning packet that comes with it is acceptable Shin Ramyun noodles are way too thick for my liking, however the seasoning packets/vegetables that come with it are better than the Sapporo packs. Second, I really don't like using the seasoning packets, however, I haven't found an acceptable substitute for the soup like consistency/flavor it brings. I always add a ton of hot sauce to my soup, but without some of the packet, it's basically hot sauce flavored noodles and water. Egg really is essential. Onions (usually red, don't usually have green on hand, but that would be better, I reckon) work very well I like a few slices of Cheddar in my soup occasionally. But I find that if I add more than two slices, along with the egg, it gets too creamy (?) for my liking. However, should you ever run out of eggs (I had recently), adding more cheese is definitely an acceptable substitute, though you'll miss the egg. Meat wise, I haven't really experimented much yet. Some left over steak, sliced thin didn't add much to the soup, and ham wasn't bad. Still have yet to try tuna, though I'll get to it eventually. Chili sauce, Crystal hot sauce, or Habanero/Tabasco - personal favorite is the Habanero Tabasco With the egg, two is very good, but generally, one only slightly stirred in works very well. Adds to the body of the actual soup, and you get the delicious pieces of egg floating around. So, given all the above, my ramen generally looks like this: Sapporo Ichiban - beef or original ~1/2 of the flavor packet used (seriously, still looking for a substitute here. tried various spices, but haven't found anything that makes it as good yet) 1 egg 5-6 very generous dollops of Tabasco 1-2 slices of cheddar 3-4 slices of red onion, further chopped | ||
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gameguard
Korea (South)2132 Posts
On May 08 2009 06:04 So no fek wrote: Wow, you blew my fucking mind. I've been eating tons of ramen the last few weeks, and was going to bump this topic with my observations/personal taste preferences. First, on my noodle preference: Sapporo Ichiban noodles are my favorite - the seasoning packet that comes with it is acceptable Shin Ramyun noodles are way too thick for my liking, however the seasoning packets/vegetables that come with it are better than the Sapporo packs. Second, I really don't like using the seasoning packets, however, I haven't found an acceptable substitute for the soup like consistency/flavor it brings. I always add a ton of hot sauce to my soup, but without some of the packet, it's basically hot sauce flavored noodles and water. Egg really is essential. Onions (usually red, don't usually have green on hand, but that would be better, I reckon) work very well I like a few slices of Cheddar in my soup occasionally. But I find that if I add more than two slices, along with the egg, it gets too creamy (?) for my liking. However, should you ever run out of eggs (I had recently), adding more cheese is definitely an acceptable substitute, though you'll miss the egg. Meat wise, I haven't really experimented much yet. Some left over steak, sliced thin didn't add much to the soup, and ham wasn't bad. Still have yet to try tuna, though I'll get to it eventually. Chili sauce, Crystal hot sauce, or Habanero/Tabasco - personal favorite is the Habanero Tabasco With the egg, two is very good, but generally, one only slightly stirred in works very well. Adds to the body of the actual soup, and you get the delicious pieces of egg floating around. So, given all the above, my ramen generally looks like this: Sapporo Ichiban - beef or original ~1/2 of the flavor packet used (seriously, still looking for a substitute here. tried various spices, but haven't found anything that makes it as good yet) 1 egg 5-6 very generous dollops of Tabasco 1-2 slices of cheddar 3-4 slices of red onion, further chopped all very good but you're using the wrong ramen | ||
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So no fek
United States3001 Posts
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irishash
United States285 Posts
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CharlieMurphy
United States22895 Posts
On May 08 2009 06:21 irishash wrote: lol EVERYONE loves shin ramyun What is a better brand of packaged ramen? | ||
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irishash
United States285 Posts
edit: not sure about you guys, but other than shin, this is one of my favorites here http://en.wikipedia.org/wiki/IndoMie_Mi_Goreng one of the first ramen i ever tried with onion and egg | ||
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ghostWriter
United States3302 Posts
It lives up to its name imo. | ||
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KurtistheTurtle
United States1966 Posts
I have 2 different things I like to do: -add an egg to the soup and stir it around -add green peppers -meat -shrimp (if I have it) -other random-ass spices I have around but the real secret is: sriraicha sauce. It's hot pepper sauce that you can buy at schnucks and it has a rooster on the bottle. Damn this is making me hungry second thing I do might be considered a venial sin by ramen freaks, but I love it: you cook the noodles w/out adding any flavor or anything. Just water. then in a frying pan or something you add oil and mix the ramen in egg, then fry the ramen/mix up the packet of ingredients before the ramen dries off. Oh. My. God. Add meat or w/e else you feel like. bye | ||
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paper
13196 Posts
On May 08 2009 05:47 b3h47pte wrote: making ramen all depends on what you got . if you're at home, then yea, use like a pot and stuff. but at like other places...i've used hot shower water before to make ramen. although not exactly hot, it still works dude that's sick | ||
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MayorITC
Korea (South)798 Posts
Shin Ramen - I usually put in the noodles just before the water is completely boiling. I also like to add eggs. Neoguri - I cook these noodles a lot longer. I don't add eggs when cooking Neoguri, but I usually add cooked rice into the soup after I finish the noodles. I forgot what brand it was, but a friend of mine used to open the ramen package, dump the hot spices onto the noodles while they were still in the package and then break up the ramen into smaller pieces. We would then eat the ramen like that as if it was a cracker. I know some Korean company came out with 'Bushya bushya' afterwards, which is the same thing, but we used to do this back in the early 90's. | ||
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FaTe)SoL
Canada110 Posts
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SoulMarine
United States586 Posts
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nataziel
Australia1455 Posts
Also, I've had a bit of kimchi in my fridge for like a month, would it still be good to eat? | ||
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