EPTRamen Preparation - Page 43
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AgentV
United States159 Posts
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Rybka
United States836 Posts
What I like in ramen: soft boiled egg shiitake mushrooms pulled pork scallions a little Sriracha and hoisin nomnomnom | ||
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Royalcommand
Korea (South)189 Posts
On December 27 2010 02:45 SoylentCreep wrote: Has anybody had "Teumsae Ramen" manufactured by Paldo? It's by far the spiciest ramen I've ever had. Actually Shin-Ramen is a joke in comparison. I'm not a sissy when it comes to hot food but Teumsae is really borderline for me. ![[image loading]](http://b.imagehost.org/0029/teumsae.jpg) yes and i am disappointed that i see people here getting shin ramen because they are looking for spicy ramen when in fact that is NOTHING compared to teumsae ramen. shin ramen soup base is like kimchi in terms of spiciness.. 0 in 0-10 scale. | ||
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Subversion
South Africa3627 Posts
pity lamb is so fucking hard to get in korea  | ||
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ArcticVanguard
United States450 Posts
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mcbrite
Germany229 Posts
On January 18 2011 00:32 ArcticVanguard wrote: Anyone got any recommendations for a newcomer that's growing up on that nissin top ramen crap? Erm, have you read the thread? | ||
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Hold-Lurker
United States403 Posts
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ieatkids5
United States4628 Posts
On January 18 2011 02:05 Hold-Lurker wrote: I see a ton of posts on spicy ramen, but are there recommendations for non-spicy soup base? Chicken broth as someone above recommended seems to be a bit off. you don't need to put in a soup base. if you have eggs and other ingredients (spices, onions, green onions, beef, tuna, whatever) you don't really have to use a soup base. unless all that flavor is still not enough and you need even more. then you can just use some of that flavor packet. if you want some real shit, buy a big pork butt and boil it with some herbs and spices. There's your broth. | ||
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PH
United States6173 Posts
I'm craving real ramen really badly now. All I have is instant cup shit. Tastes like college. | ||
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oppS
Canada28 Posts
Or is that just me? | ||
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See.Blue
United States2673 Posts
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Coutcha
Canada519 Posts
On January 20 2011 11:47 See.Blue wrote: There needs to be a TL-wide contest for this. Submit pics and recipe or something. Seriously. Only good things could come of it. This is a GREAT idea people should share the recipes with the pic tho | ||
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M155_G33k
United States470 Posts
![[image loading]](http://ballyhooligan.files.wordpress.com/2010/03/ramen-noodles2.jpg) I use to call it bricks soup cause.. well.. it looked like a brick lol For prep though, I normally end up boiling some water then kind of dip them in and out till they're soft enough to spread but still a little crunchy. Then I'll add something like... chopped up hot dogs or sliced kielbasi or shredded steak any kind of meat really... sometimes I'll add a egg... I'll boil some water and crack the egg in. I don't remember what its called but Ill cook that and throw it in with the ramen. I love to experiment with adding different stuff.. I love this thread because now I have a ton of new ideas ^__^ | ||
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bubO
United States367 Posts
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wargasm
94 Posts
Everything tastes great with bacon. | ||
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skronch
United States2717 Posts
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Phayze
Canada2029 Posts
Or Mr Noodles spicy chicken, egg drop, siracha if you are on a budget. Sometimes I add hoisin to mr noodles, but mainly siracha to take it from white man spicy to tasteful spicy. First time you put in a egg you might be a bit put off, but it adds alot of substance, protein, and thickens up the broth just a touch. really nice. | ||
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niteblaze
United States143 Posts
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SpoR
United States1542 Posts
![[image loading]](http://www.tiggerprr.com/wp-content/uploads/2009/02/siyakisoba.jpg) just made a batch of this with my additional usual ingredients and I find it to be super weak sauce. Like worse than standard american oriental flavor. I had to add cheyenne pepper. PS- Just out of curiosity, does anyone happen to know the approximate scoville units for different ramens? Most specifically shin ramyun? For anyone that cares I did my own research on hot sauces a while back and found that fast food places don't have any sauces over 200-750 range and then tabasco, sri racha, and tapatio are 2000-3000 respectively. | ||
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SpoR
United States1542 Posts
On January 14 2011 14:39 lyk503 wrote: If you haven't eaten this type of ramen before, you shouldn't add the whole pack of spice as it's pretty hot. Especially if you're white. wtf man, This is the most ignorant shit I've seen. Just because traditionally asian or whatever cultures you are thinking of, have more spicy ingredients does not mean white people do not like, or can not take spicy foods. I would literally need drugs and rehab if I was unable to eat spicy foods ever again and I am, of course, white. Have you ever eaten a Habenero pepper raw? I have. Do you use tabasco, tapatio, sri racha on everything to the point where it's not even hot no matter how much you layer on? I do. Do you chop onions and naga viper peppers and rub your eyes just for fun? I will. | ||
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