[Khanate]

Isn't the Japanese mayonnaise a tad different? I've seen it in stores but never bought it... maybe I should someday

 

[Khanate]

You know, I really expected someone from head-fi to come around and post pictures of cupboards filled with hundreds of boxes of ramen documented by flavor, rating and origin with a couple of bizarre recipes...

I guess this is the first thing no one on here got into too seriously lol!

 

[308med]

Quote:

Originally Posted by fat pat /img/forum/go_quote.gif wait...your in college and not eating ramen??

Sad isn't it? The only grocery store nearby doesnt have any sort of easy to make noodle product.

 

[Braver]

mmmmm, ramen

got myself a supply of Shin Ramyun hot&spicy and kimchi, should get me through the holidays!

well, crap, why isn't the picture working?

 

[Nightfall]

Quote:

Originally Posted by Uncle Erik /img/forum/go_quote.gif I used to enjoy eating it dry, usually with a beer. Haven't had that much lately, but it was enough with an empty wallet. I still cook it here and there, but I like to stir in a couple of scrambled eggs, some onions, and maybe some veggies.

Erik,

At what point in the preparation do you add the scrambled eggs? Just curious, I may want to try that myself, sounds great.


JC

 

[roastpuff]

Quote:

Originally Posted by Nightfall /img/forum/go_quote.gif Erik, At what point in the preparation do you add the scrambled eggs? Just curious, I may want to try that myself, sounds great. JC

You usually do it at the end, when the noodles are getting soft. A neat trick is to put the cracked egg into a spoon of some sort - preferably metal - so that it remains in one piece and time how long it takes to cook it that it's only half-cooked when everything else is done. The half-cooked yolk is delicious!

 

[MartinJ]

Any one here make Ramen from scratch? Been thinking of doing so, getting a lot of stock for the week or freezing the stock......

Anyone got any good recipes? ....pretty please?

 

[Rayman2k2]

Holy thread necro batman!


I am currently eating Maruchen Chicken flavored Ramen (the one in a cup) with:

-Old Bay - best. spice. ever. (at least if you're from maryland)
-Tabasco sauce
-Sliced cheddar cheese
-crushed red pepper

 

[analogbox]

I've been eating Ramen pretty much one a day since as long as I can remember. My favorite is Shin Ramyun and Neoguri with seaweed. Seaweed gives the soup a refreshing taste. It's very nutrient as well.

 

[Khanate]

Do you mean you added additional seaweed or just those included?

I'm thinking of buying either another box of shin ramyun (which I loved) or one of neoguri... I'm torn!

I have a half box of Kung-Fu beef and a half box of Nissin's sesame oil. Sesame oil was excellent at first, but I grow tired of it. Although it excels with chopped hot dog sausage in it!!!

 

[analogbox]

Yeah, I boil the water with about 3-4 pieces of 1X1 inch cut seaweed in it. Neoguri used to come with one but they stopped doing that a few years back which was a real bummer. There are actually many kinds of seaweed but I use dasima which is kombu in japanese. I don't know the name in english but you'll be able to find them easily in any oriental stores.

 

[cuba0555]

There are several noodle shops here in the north bergen(NJ) area. One sells this soy based udon that is killer. Know what I'm going to get one today! BTW I never thought to find a Ramen discussion here on Head-Fi! I freaken love this place!! So dam random at times!!

 

[intoflatlines]

My favorite is Sapporo Ichiban, original, chicken, or beef.

I know the Maruchan is popular but I feel that it has no flavor.

There's also a few kinds in bowls by Nong Shim (I think) that are pretty good.

 

[analogbox]

Well I spent all my money on buying headphones and can not afford to have a decent meal. So, it makes perfect sense to me.

 

[Khanate]

Quote:

Originally Posted by intoflatlines /img/forum/go_quote.gif My favorite is Sapporo Ichiban, original, chicken, or beef. I know the Maruchan is popular but I feel that it has no flavor. There's also a few kinds in bowls by Nong Shim (I think) that are pretty good.

Well geez, nong shin or sapporo ichiban now lol!