EPTRamen Preparation - Page 34
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Nub4ever
Canada1981 Posts
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hizBALLIN
United States163 Posts
The key to mine is that you saute the scallions and mushrooms very briefly in bacon-fat before hand to add a smoky note. Just until the mushrooms are barely beginning to get "good" as it were. Remove the mushrooms/onion mix from heat, start your noodles. If you use a cast-iron pan like I do to saute, the residual heat will cook them to perfection just in time to add to the noodles. | ||
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Comeh
United States18919 Posts
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writer22816
United States5775 Posts
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BlueBird.
United States3889 Posts
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Cygnus
United States846 Posts
Duck eggs are a little larger and taste a bit richer, suits shin ramen very well imo. | ||
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bakedace
United States672 Posts
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Cambium
United States16368 Posts
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ZZangDreamjOy
Canada959 Posts
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Thereisnosaurus
Australia1822 Posts
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Sephy90
United States1785 Posts
On October 19 2010 15:50 Cambium wrote: shin ramen on sale on amazon, 15% off Dammnnnn I should get at that! I've never had Shin Ramyun, I must be missing out huh? On October 19 2010 16:22 ZZangDreamjOy wrote: All one needs is Sriracha and eggs. <3 I didn't know Sriracha was so popular. They sell this stuff in Mexican stores too! When I first made my noodles, I put a bunch and a few hours later I had the runs! XD | ||
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Chronoboosted
United States59 Posts
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zeehar
Korea (South)3804 Posts
On October 19 2010 12:37 kaisen wrote: Korean style ramen is an abomination. No subtlety whatsoever, just overpowering salt and chili water. Ramen in Japan and China is a whole different animal, with subtle meat stock broths, specially cured eggs, specially cooked beansprouts, slices of fatty meat etc. duh, because the latter cost 10x more and aren't instant? it's like calling out a big mac because it isn't some $15 gourmet burger. totally different beasts. | ||
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zeehar
Korea (South)3804 Posts
On October 19 2010 13:09 Nub4ever wrote: What's with the cheese :O also what kind of cheese is it ?? O.O usually just regular american or velveeta. the cheese melts into the noodles giving the whole thing a taste like mac and cheese in a chili soup. sometimes i'll be hankering for cheese, other times i'll do without. | ||
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Wolf
Korea (South)3290 Posts
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GreenManalishi
Canada834 Posts
On October 19 2010 16:55 zeehar wrote: duh, because the latter cost 10x more and aren't instant? it's like calling out a big mac because it isn't some $15 gourmet burger. totally different beasts. Err... a good bowl of ramen in China costs about the same as a packet of the instant noodles in Canada. The taste can't even be compared. You could get hand pulled noodles, thin slices of lamb, cilantro, all in a beef/lamb broth for 2 yuan in Shanhai where I lived. Was amazing. When I make the instant packets, I bowl water and stir in eggs, then add peas. I have some Tom Yum soup paste which I usually add instead of the salt powder it comes with. I then add a little soy and some chili garlic sauce. | ||
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T3tra
United States406 Posts
On October 19 2010 17:02 zeehar wrote: usually just regular american or velveeta. the cheese melts into the noodles giving the whole thing a taste like mac and cheese in a chili soup. sometimes i'll be hankering for cheese, other times i'll do without. The idea of cheese in ramen just sounds so painfully wrong to me, I'm fairly open minded when it comes to food. But I can't even think of making that and trying it To each his own :DI make my ramen pretty standard from what I've read here so far: Green onion, an egg, sesame oil, sriracha, and half a can of tuna. Everyone I know hates the tuna, but I like some kind of meat in the noodles and I'm too cheap/lazy to buy pork and barbeque it korean style TT | ||
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crazeman
664 Posts
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TheGiftedApe
United States1243 Posts
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hero33
Canada122 Posts
but i like my ramen noodles cold. with sugar/hot spices with roasted sesmee seeds with chile flakes with some ginger. its cheap like atleast30 dollars a month on pure noodles lol | ||
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