It seems fairly straightforward to me. Obviously, what he's trying to say is "throw that bitch in whole, skin, core, seeds, and all."

Edit: I just wanted to state that Tabasco(on brand plz, none of those texas pete or franks red hot bullshit sauces that were made for buffalo wings. True Tabasco made by Mcilhenny company on Avery Island LA) should always make it into your Ramen recipes(or your anythign recipe for that matter) since it is one of the basic food groups.

miNi

Korea (South)2010 Posts

December 27 2005 12:21 GMT

#122

sry, i had to bring this thread up again; best thread ever.

i just ate ramen for dinner, it was "neoguri"
i prefer neoguri over shin ramyun, neoguri has thicker noodles.
egg is a must for ramyun,
non-korean ramyun is gay, i've tried jap, chinese, australian (yes, they make ramyun), and american ramyun,
i saw in the local korean newspaper, shin ramyun is the best seller for the local korean store.

/edit
lol dg, first time i heard someone put apple in ramyun

skyglow1

New Zealand3962 Posts

December 27 2005 12:44 GMT

#123

Man I'm so hungry now T_T

EntertainMe

864 Posts

December 27 2005 13:05 GMT

#124

I like to eat Shin RaMyun Military Style.
Break the Noodle in half without ripping the bag open. (You'll be eventually pouring in boiled water, if you make a hole... lol... youre screwed)
Open the top of the bag and take out 2 sauces provided.
Remeber to tear off the top of the silver-colored sauce(spice sauce, not the white bag with vege) in a straight line. You'll later see why.
Put the sauces in the bag.
Pour in the boiled water.
Close the bag and fold the top once or twice.
Now with the top of the silver-colored sauce part you previously teared off, carefully tie a knot around the top of the ramyun bag.
Now wait around 3 to 4 minutes to cook.
While waiting, its best for you to preferably bring the bag over the edge of a table and bounce it up and down. It will bring the best result in cooking over all inside.
We call this PPo GuRi. ^^
No pot or dish to clean this way.

P.S- Lets please not forget.... JJa Pa Ghetti~~~ Ramyuns best friend!

miNi

Korea (South)2010 Posts

December 27 2005 13:24 GMT

#125

jjapagetti is good also,
but sometimes, i just feel like a hot soup

Chris307

3095 Posts

December 27 2005 14:23 GMT

#126

Yeah, this is a good thread. Let's all get it to 1,000 posts

Chris307

3095 Posts

December 27 2005 14:23 GMT

#127

Just start triple-posting like I always do.

Chris307

3095 Posts

December 27 2005 14:24 GMT

#128

I don't like Tabasco at all. It tastes like pure vinegar to me. A lot of people, especially males, get all fanatical about it, too. It's like they think that eating Tobasco will make the hair on their chests grow faster.

Chris307

3095 Posts

December 27 2005 14:26 GMT

#129

Non-Tabasco hot sauces have a lot more flavor, and are less abrasive, if you ask me.

Texas Pete and Frank make some pretty awesome Red Hot Bullshit, Xeroth.

MPXMX

Canada4309 Posts

December 27 2005 14:46 GMT

#130

What's up, Chris; what's the matter?

Chris307

3095 Posts

December 27 2005 14:49 GMT

#131

I'm a little upset about an embarrassing sexual episode I had last night.

MPXMX

Canada4309 Posts

December 27 2005 14:53 GMT

#132

Sounds a little bit more severe than that

Chris307

3095 Posts

December 27 2005 14:54 GMT

#133

Superman never squeezed a tiger's balls.

Wangsta

United States776 Posts

December 27 2005 15:00 GMT

#134

ramen + egg+ onion is classic

ajin

Canada238 Posts

December 27 2005 15:01 GMT

#135

Chris your Liar Liar

MannerGent

United States326 Posts

December 27 2005 15:25 GMT

#136

Does anyone else like to eat their ramen without the juice, I mean like very dry.

Cygnus

United States853 Posts

December 27 2005 15:25 GMT

#137

I read the entire thread start to finish... OMG I'm making ramen now! brb.

mel_ee

2450 Posts

December 27 2005 15:31 GMT

#138

On December 28 2005 00:25 MannerGent wrote:
Does anyone else like to eat their ramen without the juice, I mean like very dry.

if i make chow mein ramen (that is if i have the proper ingredients)
but if im hungry i like it long and stringy with not a lot of soup so i can eat it fast.

GeeyoUkNIT

434 Posts

December 27 2005 15:48 GMT

#139

wow i remmeber this thread. i learned a lot about ramen cooking.
about making the ramen really dry:
my brother and i made up this stupid way of cooking the ramen.
1. CRUSH the ramen until its like little peices instead of noodles
2. cook
3. serve with very little soup
4. THEN add the MSG good stuff.

we call it ramen paste (pronounce the ending E as an A sound) Raamen Paastay.

then ill dance around and call myself the iron cheif (Ramen Style)

HorsementalitY

United States1159 Posts

December 27 2005 16:26 GMT

#140

damn....all this time i thought i was gettin the best out of my ramen....boyyy was i wrong
nice tips