Jump to content

  •  


The 10th Annual Hot Pepper Awards Winners Announced!

ShowMeDaSauce

Member Since 20 Jul 2016
Online Last Active Today, 11:47 AM

Posts I've Made

In Topic: The Ramen Lover's Thread

Yesterday, 03:28 PM

The KA ME website says one of the large grocery stores near me has the Chinese noodles. Something i noticed...The Japanese Curly noodles are very similar but only have 55mg sodium vs 200 for the Chinese noodles.

http://kame.com/japa...-curly-noodles/

Ingredients

WHEAT FLOUR, SALT, WATER, CAROTENE (FOR COLOR).

 

http://kame.com/chinese-noodles/

Ingredients

WHEAT FLOUR, WATER, SALT, CALCIUM CARBONATE.

 

I think im going to need to track down the KA'ME Buckwheat noodles. Low sodium and all natural. Plus they should be excellent for Korean style noodle soup.

Ingredients

WHEAT FLOUR, BUCKWHEAT FLOUR, WATER, WHEAT BRAN, SALT. CONTAINS WHEAT.

 

Ive seen this brand at one of the Asian markets but i cant remember which one.


In Topic: The Ramen Lover's Thread

Yesterday, 01:04 PM

I just checked the close Asian market. They don't carry the Ka'me brand.


In Topic: What was the last spicy meal you cooked?

15 August 2017 - 03:38 PM

Im so full it hurts :D Kimchi stew with super ripe kimchi, pork and fried tofu. I also added something ive never tried before in kimchi jjiggae....fresh green gochu from the garden.

 

FqQpOMQ.jpg

 


In Topic: The Ramen Lover's Thread

15 August 2017 - 03:03 PM

Try this one if you like Tom Yum https://www.amazon.c... Penang Tom Yum

 

http://www.theramenr...m-goong-noodle/

MyKuali is pretty good stuff if you can find them. None of the stores near me carry them anymore. Their white curry noodle is excellent.


In Topic: [Aug 14] What are you working on this week?

15 August 2017 - 12:27 PM

Froze a bunch of pods today

 

Ripe jalapeno, super chile and Tabasco v2 with a lighter tomato.....The first one has already been consumed btw. Ive got more ripe ones this time and it will have more heat.

 

Today is Kimchi Jjjiggae day!! Made with some SUPER ripe kimchi that is probably around 6 months old, pork tenderloin becaue thats what i got atm and fried tofu triangles. Koreans love the soft tofu for kimchi stews but im partial to either extra firm or fried in mine.

 

Ive got Gochus sun drying but i will not have much powder when im done....Still nice to have some homemade though for a comparison. The plant in the ground is taking off atm but its going to be awhile before they are ripe.

 

Might make a Beni Highlands and 7 Pot sauce this week also. Neither plant has many green pods left on them.