monstrgonja
New Member
you ever drank some promethazine with codeine
The Ramen Noodle Thread!!!
- Thread starter marijaneindeed
- Start date
RaymondStone
Well-Known Member
Don't know if I want to mess with codeine.
marijaneindeed
New Member
well what was ya drankin? lol.
TeaTreeOil
Well-Known Member
It has your daily RDA serving of sodium.
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My recipes:
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Smash a few times, pour, submerge barely, cook 2-3 minutes(varies, I like mine a little firm), mix in seasoning to taste(1/4th the packet or so for me, or before, I've done both, doesn't really make a difference, but the mess is a lot worse if it overflows with the spices in it). Usually add some Italian seasoning. Let stand about 10 minutes, usually in the microwave.
What I used to really like Ramen for was it makes vegetables(stir fry) delicious, and the spice packet is several times too much, IMO, for just those noodles. Oil, little brown sugar(trust me, about 2 Tbsp for 2 servings), garlic, vegetables, the spice packet, whatever other aromatics... cook the Ramen 1 minute in the microwave(broken in half once), so it's barely tender, then cook it the rest of the way in the pan to soak up the sauce. Just cook your vegetables for about 10 minutes on medium heat, then add the noodles, turn down the heat to a simmer and mix it up.
If you have some steaks, cook them on med-low heat(marinated in a little oil, salt & pepper would be good), about 10 minutes per side, flipping once. Then remove, wipe the pan with a paper towel, turn the heat to med or med-high, and wait til it's rocket hot to char the outside of the steaks, doing this last seals more juices in and creates more flavor(and makes the juices not burn up as much, so you can pour them in with the veggies). It only takes about 1 minute per side, 2 tops. Let those rest for about 5 minutes(under loose foil on a glass/ceramic plate would be good). Then thinly slice them and add to the Ramen stir fry. Or eat them as they are.
CanadianCoyote
Well-Known Member
Everytime I go away and come back... this thread has gotten more and more awesome. XD
jrh72582
Well-Known Member
Pictures of Ramen noodles? Really?That. Sounds. AWESOME. Please do take pictures and share them!!
CanadianCoyote
Well-Known Member
I wanna see the nifty Korean writing... a visual reference, so if I sees it... I can gets it.
thcheaven
Well-Known Member
OK! Here ya go. If you can't find it here, you can't find it! F'n Stoners! lOl I like the Kim Chi, myself!
http://www.ramendepot.com
http://www.ramendepot.com
CanadianCoyote
Well-Known Member
Ramen depot!? I am SO there!
marijaneindeed
New Member
wow, lol, everyone loves ramen, dont they? no matter how much they say it sucks they still love it.
Grunge
Member
Use two pouches, chicken and beef. When the noodles start to get soft then you can start adding seasonings: sea salt, chili powder, red pepper, hot sauce, soy sauce, and the secret ingredient strangely enough... honey barbeque sauce... yeah... it kicks the flavor up. That's my 2 cents.
marijaneindeed
New Member
^^^ima have to try it, wierd.
Hayduke
Well-Known Member
Did the stir fry thing again last night...it was amazing!
A couple of ingredients to "kick it up a notch"...some have been said before, and together they really make crappy ramen into "cuisine":
1. Egg. If you eat them...flavor and protein...think fried rice
2. Onion. Onion goes into almost every savory dish in professional kitchens. They are sweet when cooked. crank up the heat and let them brown. Stir fry means high heat! (cabbage is cheap, nutritious and yummy use it too)
3. Ginger. Fresh and lots of it. Peal it and chop fine or grate. Good for you and makes it taste "Asian"
4. Sesame oil. This is not cheap...but if you can come up with some, you just use a little, and not for the cooking oil (use what you like) but for flavor. Add late so as to not kill yummy flavor. This give a very "Asian" flavor also.
5. Brown sugar. Someone else mentioned this, and it, along with some soy sauce are kinda like Teriyaki. A little sweet not only "rounds" out the flavors, but sugar is one of only two "seasonings" on the planet...salt being the other...they "enhance"existing flavors...everything else that we commonly call "seasonings" change the flavor of what they are added to.
6. Something acidic. I use "Seasoned Rice Wine Vinegar" because I have it and it is theme appropriate. It has...you guessed it...sugar and salt added! This may sound weird, but think about your palate and the taste sensations on your tongue: Sweet, Salty, Sour, and Bitter. Save the bitter for a beer to go with it. Citrus (yummy...orange ramen!...hint:see #3), other vinegars, wine, or as an ingredient mentioned before...Ketchup...sweet, salty, sour, and rich tomato (tastes roasted if brown a little in pan) all in one little squirt. Keep in mind, ingredients like this and the sugar and #7 are to be used very lightly...just to taste...you may not want your dish to be sweet, or ketchuppy (new word for the culinary dictionary), though you might. Although these ingredients are used in minute amounts, colectively they create a symphony of flavors in your mouth...we are not just eating anymore...we are dining!
7. Spicy. This is not a taste, but a mouth feel or sensation created mainly by Pepper (chile and tree), ginger, and mustard. Even if you say you do not like spicy stuff, you probably enjoy foods that have small amounts of these, so here use to taste. There are many options for this but a few that come to mind are: Red chili pepper flakes (from the pizza guy), any green chile, tobasco, chili paste, spicy curries etc. note: if using tobasco or jar/can jalapeño...keep in mind they are sour...see #6. I am currently using a Vietnamese Chili garlic, which is used sparingly and adds garlic. I have had other Chili Galic sauces that were heavier on the garlic and I liked them better but it still adds great flavor.
8. Nuts. Peanuts, cashews, peanut butter has been mentioned before with the chili garlic. I tried it with a big spoonful in the stirfry. It was good but again use to taste.
A lot of this stuff is either really cheap or is already in most kitchens. I was thinking last n ight about new recipes, and I though curry. I am going to use the usual stir fry and substitute curry powder for my chinese 5 spice and add some potato (found in lots of curry dishes) along with the frozen peas & carrots, cabbage, onion garlic and maybe a little sour cream to make it a little saucier (not the french pronunciation/old job title).
Chef Hayduke.
A couple of ingredients to "kick it up a notch"...some have been said before, and together they really make crappy ramen into "cuisine":
1. Egg. If you eat them...flavor and protein...think fried rice
2. Onion. Onion goes into almost every savory dish in professional kitchens. They are sweet when cooked. crank up the heat and let them brown. Stir fry means high heat! (cabbage is cheap, nutritious and yummy use it too)
3. Ginger. Fresh and lots of it. Peal it and chop fine or grate. Good for you and makes it taste "Asian"
4. Sesame oil. This is not cheap...but if you can come up with some, you just use a little, and not for the cooking oil (use what you like) but for flavor. Add late so as to not kill yummy flavor. This give a very "Asian" flavor also.
5. Brown sugar. Someone else mentioned this, and it, along with some soy sauce are kinda like Teriyaki. A little sweet not only "rounds" out the flavors, but sugar is one of only two "seasonings" on the planet...salt being the other...they "enhance"existing flavors...everything else that we commonly call "seasonings" change the flavor of what they are added to.
6. Something acidic. I use "Seasoned Rice Wine Vinegar" because I have it and it is theme appropriate. It has...you guessed it...sugar and salt added! This may sound weird, but think about your palate and the taste sensations on your tongue: Sweet, Salty, Sour, and Bitter. Save the bitter for a beer to go with it. Citrus (yummy...orange ramen!...hint:see #3), other vinegars, wine, or as an ingredient mentioned before...Ketchup...sweet, salty, sour, and rich tomato (tastes roasted if brown a little in pan) all in one little squirt. Keep in mind, ingredients like this and the sugar and #7 are to be used very lightly...just to taste...you may not want your dish to be sweet, or ketchuppy (new word for the culinary dictionary), though you might. Although these ingredients are used in minute amounts, colectively they create a symphony of flavors in your mouth...we are not just eating anymore...we are dining!
7. Spicy. This is not a taste, but a mouth feel or sensation created mainly by Pepper (chile and tree), ginger, and mustard. Even if you say you do not like spicy stuff, you probably enjoy foods that have small amounts of these, so here use to taste. There are many options for this but a few that come to mind are: Red chili pepper flakes (from the pizza guy), any green chile, tobasco, chili paste, spicy curries etc. note: if using tobasco or jar/can jalapeño...keep in mind they are sour...see #6. I am currently using a Vietnamese Chili garlic, which is used sparingly and adds garlic. I have had other Chili Galic sauces that were heavier on the garlic and I liked them better but it still adds great flavor.
8. Nuts. Peanuts, cashews, peanut butter has been mentioned before with the chili garlic. I tried it with a big spoonful in the stirfry. It was good but again use to taste.
A lot of this stuff is either really cheap or is already in most kitchens. I was thinking last n ight about new recipes, and I though curry. I am going to use the usual stir fry and substitute curry powder for my chinese 5 spice and add some potato (found in lots of curry dishes) along with the frozen peas & carrots, cabbage, onion garlic and maybe a little sour cream to make it a little saucier (not the french pronunciation/old job title).
Chef Hayduke.
weedforafeed
Member
ramens good but try fuking mi goreng fried noodles mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm
HoppusTheCaveman
Well-Known Member
I think I have had the most delicious Ramen today...EVER. it was a Japanese super market/strip mall sort of place and it had a little food court. there was one place that pretty much just has Ramen and wow...nothing better than pretty much authentic/real Ramen that's not from the little packets. totemo oishii.
joeyjoejoe
Well-Known Member
i used to love the curry ramen(green package). but i now have grown to hate mostly all other flavors . ate too much when i was broke for a while and you know how that story goes. my friend told me they mix crazy shit with it in jail. slim jims, cheetos etc... fuck that, spaghetti and sauce is almost the same price plus wayyy better tasting.
CrackerJax
New Member
Yah but after a good ol prison arse raping, cheetos seem pretty good.
Hayduke
Well-Known Member
CanadianCoyote
Well-Known Member
Everything gets old if you eat it every day...
Haven't gotten there with ramen yet.
Haven't gotten there with ramen yet.