food The Ramen Lover's Thread
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I meant to say dango lol stupid autocorrect
what are those things soaking in?
A stock made from hondashi (seaweed and Bonito). Beyond that I don't really know. The rest of the ingredients add to the flavor profile as well.
Should be noted this is typically only available in fall and winter. It's a cold weather food.
what are those things soaking in?
A stock made from hondashi (seaweed and Bonito). Beyond that I don't really know. The rest of the ingredients add to the flavor profile as well.
Should be noted this is typically only available in fall and winter. It's a cold weather food.
Good stuff up in here!
I was ready to be liking your chili ...
THP can be a lot more fun than work, especially on Thu's ...
THP can be a lot more fun than work, especially on Thu's ...
I am surprised grantmichaels hasn't LIKED this yet.
I catch hell for being too positive now, too!
You can't make this shit up.
I've literally been here twice in the past week and forgot to take a picture of an untouched bowl each time. King's palace chinese bbq (ducks and pork hanging in a window and a live fish tank for you to choose crabs, lobster, fish....it's authentic) serves the best hong kong style ramen in miami. It's amazing, i've been here hundreds of times and have always ordered this soup. I started with the char sui (pork) and roast duck, but as of lately i've been on a big wonton kick. I ate my soup and had to take a picture of my grandma's haha.
oh and this broth is amazing. Definitely a last meal request
oh and this broth is amazing. Definitely a last meal request
Will ya just look at all that lovely shimmer ...
My Asian cook-fu is raging at this point ...
I think I will make something in theme, tonight - as I'm unable to not have some any longer ...
Maybe I'll look up something to make w/ the smoked duck breast I picked up last weekend ...
My Asian cook-fu is raging at this point ...
I think I will make something in theme, tonight - as I'm unable to not have some any longer ...
Maybe I'll look up something to make w/ the smoked duck breast I picked up last weekend ...
I forget which thread I said I was going to post this in, so its going here. This is my version of hot and sour soup with somen. I kicked up the heat with Incinerator from Candace in Oz.
Chicken broth, lime juice, kaffir lime, chili paste, ginger, sriracha, garlic, habaneros, soy sauce, fish sauce, splash rice wine vinegar, onion, chives, mushrooms, bean sprouts, sweet peppers.
spicy, and guud ...
What's the tiny t symbol next to 'No MSG Added' mean?
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