Meanwhile, me in the kitchen burning toast
46It's really your fault for attempting something so complicated
33
44
If you want to kick it up another notch, add a few drops of sesame oil to it, too.
35To one up this one-up, use chili oil instead.
You can also add chili flakes, green onions, and thinly sliced meats such as bacon, spam, or chicken. You can also cheaply garnish with nori and sesame seeds. Or just top that shit with a slice of American Cheese. That's fine too.
19
He has that look in his eyes that you only see in eastern European gay porn
31That's terribly specific.
19OG version of this meme
7
And here my first thought was 'I recognise that cute face'...
14
Seriously though, people way over gate-keep cooking. It's not hard to get into, at all. Just practice, and don't feel bad about following recipes to a tee. Even once you get better, there's nothing saying you have to create your own recipes. If you enjoy the process of cooking but not the rest, fuck putting limitations on something as simple as making food and do your own thing
25An excuse to add: The Bear Season 2 was one of my favorite seasons of television EVER. If it tickles your fancy even a little, do yourself a favor and watch it.
18YES, CHEF !
10HERD CHEF
4
I really enjoyed S1 and was worried S2 would get stale. Holy shit was I wrong
3This was me, exactly. I had predicted they couldn't do it again, but they really knocked it out of the park. Now, again, I don't see how they keep it going a third time at that level. I would love to be proven wrong again, but how?
1
Want to make your ramen slap?
Add a bit of slivered onion and green onion, some enoki or seafood mushrooms, and two or three frozen dumplings.
Never disappoints.
16This is what I'm here for. Please tell me more
4Get refrigerated/frozen ramen instead of freeze dried. Sun Noodle.
4I made a reply to another comment in this thread; you might enjoy that one.
You can do so many things with instant ramen to make it better. Of the top of my head, kimchi, tuna, leftover steak, beansprouts, tofu, ricecake, chili powder, a hint of soy sauce, dehydrated onion flakes, garlic powder.
These are all things that will either impart extra flavor into the broth or soak up the flavor of the broth and become extra tasty. Enjoy!
1
Do you add it upon eating or during the boil?
1Sorry for the late response. The dumplings go in first, as they will drop the temperature of the water enough to make it boil less consistently. Leave those in for a minute or two.
Next, the noodles and powder. Every other ingredient should go in with respect to the noodle entry time. If you want soft onions and mushrooms, they go in with the noodles. If you want more crunch/snap to the onions or more bite on the mushrooms, put them in a minute late.
I usually use the base of green onion for the broth and use the green portion as a garnish. If you want to copy this, the base goes in with the noodles, chopped in 3/4in (~2cm) lengths. Slice the greens into thin rings or julienne them, and add the greens at the end, after plating.
This always makes instant ramen feel less like a snack and more like a meal to me.
2
Toss some cheap canned mushrooms in there. Top Chef!
15I find dried mushrooms are tastier and they add umami to the broth, but it adds cooking time, so it's really a matter of preference.
8Ok so I've been wondering how other people do this. I've heard so many different takes on how to use dried mushrooms but I have no idea which is the best way. What I've been doing is using dried shitake mushrooms, washing and cutting them into small slices, then putting them in a small bowl of water in the fridge to rehydrate for at least 30 minutes, then, after adding the seasoning to the ramen pot, I dump both the mushrooms and the water they were soaked in into the broth. I don't know how much flavor it adds tho. How have you been doing it? And what mushrooms?
2
On brand, most chefs I know don’t eat like they cook.
12Can confirm. Not only could I not afford to eat the style of food I cooked at work, the last thing that I wanted to do when I got home was put effort into my own food.
If I was eating at work, I'd cobble together some kind of salad out of whatever scraps and nearly expired food I could shove into my face in under 3 minutes. If I was "cooking" for myself at home, about the most complicated thing that I'd make for myself was cereal.
6The 6th mother sauce, sugary milk
4
We used to go regularly to this sushi place and had gotten to know the chef pretty well. It was a semi-fancy place with a sushi bar and hibachi section. Really good cuts of sashimi. He said his favorite thing to eat is McDonald's.
2
Add a handful of frozen stir fry veggies and some slices of Chinese sausage too, then pretend like you have a lazy stoner Michelin star.
9Dude looks like the dollar store version of James McAvoy.
8Wish.com Gene Wilder
2
I did this one time just to try cooking the hardboiled egg on my own and it wound up opening my interests to cooking and recipes. Since then I regularly cook and do meal preps / bento boxes :')
8Buy blocks of hot pot seasoning to keep in the freezer and cut off a small portion to taste to throw in there for a major flavor upgrade.
6Ooh, this sounds like a game-changer.
1
Asian brand ramen with 3 spice/oil packets are a base for a fabulous meal. Mei Mei is my favorite brand. At least so far.
4I've seen this around, but haven't tried it yet. I'll give it a shot. A few of my current recommendations are Samyang Buldak Hot Chicken Carbonara (the pink packs), and for a much more dry stir-fry style noodle I LOVE Indomie Mi Goreng noodles. Comes with 5 fucking packets so that aspect is a pain, but it's well worth it.
3I'll be buying Samyang Buldak Hot Chicken Carbonara and Indomie Mi Goreng noodles, too. MeiMei noodles are more toasted than most noodles. I eat the noodles plain and dry as hiking fare. The noodles themselves are that good. They taste somewhat like potato chips. The leftover spice packets go into Thai dishes,
To others who are reading, I was spoiled after trying the good stuff. I quit buying plain Ramen noodles, since.
Many thanks.
2
If it's not a Japanese egg, it's not really worth the effort.
1
