food The Ramen Lover's Thread

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No prob. Here's the E number chart for the future lol.
 
Another prepackaged Korean brand noodles from the refrigerated section. Both packets are dried powder and flakes. The noodles though are already cooked. Takes literally 2 minutes at a boil for a nice texture. I added a seafood medley again and a tbs of gochu/oil mix for some extra zip. A little oyster sauce and nappa would have made this really close to the jjamppong you see served in many restaurants.
 
Wang brand Seafood Udon $2.99 for 2 portions. Pretty damn decent for about $3 bucks a bowl including the 5-6oz of seafood i added.
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Some quick and easy Korean Shin Ramen, this brand has the best textured noodles(non-fresh) I've tried, nice and fluffy but not spongy.  Just added some beef, scallions, frozen peas/carrots and a variety of extra spices. My lazy go-to  :surprised:
 

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Rajun Gardener said:
I think I want to make some Hu Tieu or find some to try. I can do without the pork liver but everything else looks good.
https://www.youtube.com/watch?v=j2kFmB6GIxM&t=175s
Click to expand...
 

Rinse in water and marinate the pork liver in rice wine first for about a hour, Sliced thin then grill it. That gets rid of most of the funky flavor. Im not a fan of liver at all but grilled pork liver isnt too bad.
 
Part of me is going to regret releasing this information, guilt forces my hand. I have been witholding a secret from this tread.....
Mexi-Ramen Shallot Teriyaki.....
you could open a food truck and only serve this one item all the way into retirement. Highest taste to effort ration in this universe, it humbly contains the potential to topple corrupted governments and unite humanity in an esoteric feast of
unprecedented proportions. I partake in quarterly pilgrimages with the resolve of a quasi holyman crossing the carquinez strait to bask in it's soupless glory glory. Yes, I have had several large mimosas, your welcome.
 
I'm on a diet as well but allowing a cheat meal per week. This week is ramen. 
 
Starting off with pork necks, beef femur bones and a roasted chicken carcass. 
 
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Learned my lesson last time and boiling for a few minutes first
 
All that Myoglobin 
 
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While I brought it up to boil I pan roasted some onion, garlic and ginger with a tiny bit of carrots
 
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gross, dumped water down drain and removed as much meat and marrow as I could from the bones. Beef femurs had very large section of gelatinous centers. Had a hard time deciding if I should keep or scrap but decided to scrap. 
 
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Covered with water and will slowly simmer for 12 hours. Going to transfer to crock pot when I go to bed because I'm not comfortable with it on stove while I sleep. 
 
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Roast beef or pork bones in the oven first. Just a few minutes under the broiler until slightly browned. Then boil for a couple minutes, remove them and rinse.....Now they should be ready for pho stock. :D
 
You will get much less scum especially if you dont boil too hard during the final cooking. This is how i do Korean pork neck bone soup although its much different than pho.
 
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