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You said "Maybe some day I will tackle ramen"
posted by timbudtwo on Tue, 2009-09-29 02:01
::begin light-hearted humor::
On August 8th, 2007, a date that seems like an eternity ago, you made a comment about making ramen. Well, I must say "Where's my ramen?"
I must request that, after you finish your rough draft (or the book, whichever it may be) that you do indeed tackle ramen. Run at it flat out and clothesline it.
There are various other websites on the tubes that have pretty trashy instructions. Some, are just plain wrong. Most of the quality ones that I have seen are actually in Japanese, and engrish instructions from a translator are no good.
With the winter months (or perhaps different depending on where you are currently living, which also seems seasonal) approaching here in the states, what better time than to make ramen? Tonkotsu variety in particular!
Pork bones can be found at any butcher, and many asian grocers stock fresh yaki-soba noodles and kamaboko. So apart from the broth, perhaps the chashu?
Anyway,
Thanks for a great website and good luck with your book!
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Well umm, don't hold your breath for a ramen posting anytime soon. Besides the book, I have Major House/Kitchen issues at the moment. Check back in oh, 6 months maybe. ^_^;
The Big Onigiri.
- Wherever you go, there you are. -
Have you actually found a place to settle yet Maki?
Bronwyn
My blog is Food and Shoes
No...I'm still a homeless nomad. Long story.... :(
I don't think I can handle that. I was planning on making ramen this weekend, but I ended up having a niece instead. The pits, I know.
Perhaps you know some tips off the back of your hand. I have been reading many websites about it and for the tonkotsu ramen everything tells me to boil the pig bones and parts (longer the better.) However, watching Tampopo for some inspiration (and the sex scenes that are nearly uncomfortable enough to watch alone, haha) they are saying that you should never let it boil. But perhaps this is only for the shoyu base?
Oh well. Find a house! Get cracking, or cooking?
Maybe you are supposed to simmer it for hours and hours but not let it boil?
Oh, and here's a fairly simple to do char siu recipe
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