OT: How do/did you cook ramen?

cazzy · September 2014

Hapster, DMW and I are talking offline and ramen came up. You know, this stuff:

So, how did you prepare it? I haven't touched the stuff in years, but man, I used to love that stuff. If you've never had it, go buy someone and interject, but please let's avoid the "I don't eat that crap" posts. I'm making this thread because I'm quite sure there are a zillion go to methods out there; also because i'm bored and can't find any toilet paper. :-\"

I would get a square tupperware bowl that is about the size of the ramen. I'd fill it 3/4 of the way up the ramen and nuke it for 3 minutes. This would cook the noodles perfectly (slightly soupy) without having to dump any water. I would then add my seasoning packet and dig in. I didn't add anything else, but i'm sure some of yall did.

hapster · September 2014

Nice bowl

NPHuskerFL · September 2014

In a pinch (while in the USN) I'd open the top a lil dump the seasoning and shake. Crunchy but, good.

)

SkinnyV · September 2014

I bought some sodium bicarbonate I think its called at an Asian store because I have thought about making my own.

Grew up on that stuff... If only we knew about nutrition then, a 2 pack was not unusual for me per sitting.
My mom also would drain the water from the noodles no seasoning and make a butter pancake almost of fried noodles.

DMW · September 2014

That beard pic makes me miss mine.

This was about 15 years ago in Old Tibet.

Botch · September 2014

Lived on the stuff in college when I couldn't afford the $0.49 Totino's Frozen Pizzas. I still keep a supply, it's like a later-life comfort food for me, often throw 4 or 5 frozen shrimp in the last minute of cooking, for some protein.

I think it was Alton Brown who demo'd a more upscale version: plop the unbroken square into the center of a square of aluminum foil, pile high with meat, veggies, herbs, etc, then pull up the foil edges into a tent with an opening on the top, then pour in a small amount of water or broth (can't remember the amount, less than what you'd use for soup). Bake in oven for 20 minutes or so. Yum!

Finally, don't think that Ramen is poverty food. There's a fantastic Korean restaurant just south of where I work, I eat there for lunch about once a week. Their "Ramyun" bowl uses what looks like the packaged ramen noodles, in a heavenly broth with chiles that curl your nosehair, veggies floating throughout and a half-cooked egg simmering in the middle. Damn that's good!

cazzy · September 2014

DMW said:

That beard pic makes me miss mine.

This was about 15 years ago in Old Tibet.

"...it's not a man purse. It's called a satchel. Indiana Jones wears one."

Lit · September 2014

Boil noodles then strain. Pour seasoning on then 2 eggs over easy on top. Good stuff.

note. My Jamaican room mate in college always ate the shrimp ramen. Do not eat shrimp ramen. It smells gross.

Wolfpack · September 2014

This post is too funny- I'm in NYC this week and ramen has been one of the hottest new restaurant trends for the last couple years. I have been to some really great spots over the last couple years that rival what I can get in japan.

This isn't a broke college kid's food anymore- I paid over $20 for a bowl for lunch

.

NPHuskerFL · September 2014

@DMW‌ ya dirty effing egging hippie. I knew I liked you bro \m/

Botch · September 2014

Oh, and a technique for cooking one of the envelopes: I always poke a hole in one corner of the package to let the air out, and then beat the package with my fist to break up the cake of noodles; makes it much easier to eat with a spoon.

blind99 · September 2014

Yeah that's good stuff. I still like it! Boil in water, add seasoning packet, chop up and throw in some leftover meat from the fridge, drain most of the water, and add srirachi sauce. It's about the only thing I use srirachi for.

nolaegghead · September 2014

Friend of mine who's was a sous chef at Commander's palace, ended up owning and head chef at Dante's Kitchen had this idea for a noodle and pie joint in NOLA. He pitched it to me about a year before it opened. I kinda thought he was nuts but it's doing well...I've eaten there a couple of times.

http://noodleandpie.com/

"Eman" Loubier

travisstrick · September 2014

Pvt strickland ate many many cases of creamy chicken ramen. I used a large Pyrex measuring cup with handle. Cook for 3:33 and add a can of tuna at the end.

nolaegghead · September 2014

Wolfpack said:

This post is too funny- I'm in NYC this week and ramen has been one of the hottest new restaurant trends for the last couple years. I have been to some really great spots over the last couple years that rival what I can get in japan. This isn't a broke college kid's food anymore- I paid over $20 for a bowl for lunch .

My buddy saw it coming. Yeah, you right.

And the noodles are made from (traditionally) a really "hard" water from Japan - has a super high calcium carbonate and mineral content. This can be made, but it keeps the noodles firm and gives them the texture/taste that's totally unlike the top ramen crap we ate as starving college kids.

Skiddymarker · September 2014

Two kinds that I know about, rice or wheat. The rice is preferred, boiling water over the noodles - let them sit for up to 10 minutes, drain, throw in a stir fry. Almost impossible to screw up vs a true rice noodle which can be easily overcooked.

The wheat ones are not so easy for me - find they are either undercooked or overcooked and often seem to have too much salt.

The savoury spice sauce packet goes straight into the garbage can, I would rather eat a desiccant package out of @cazzy camera bag.

hapster · September 2014

travisstrick said:
Pvt strickland ate many many cases of creamy chicken ramen. I used a large Pyrex measuring cup with handle. Cook for 3:33 and add a can of tuna at the end.

I am so trying this

nolaegghead · September 2014

hapster said:

Pvt strickland ate many many cases of creamy chicken ramen. I used a large Pyrex measuring cup with handle. Cook for 3:33 and add a can of tuna at the end.
I am so trying this

I heard there was a severe ramen/tuna shortage in Colorado.

hapster · September 2014

nolaegghead said:

hapster said:

travisstrick said:
Pvt strickland ate many many cases of creamy chicken ramen. I used a large Pyrex measuring cup with handle. Cook for 3:33 and add a can of tuna at the end.
I am so trying this

I heard there was a severe ramen/tuna shortage in Colorado.

Luckily there is no such trouble in PA

cazzy · September 2014

I'd eat these noodles every day of the week:

http://www.youtube.com/watch?v=947UeOujeYE

http://www.youtube.com/watch?v=gg_vdN9j4qY

stevesails · September 2014

I make a Cole slaw. Vinegar based with it. Will post recipe when I get back from Chicago. Staying at hotel with weber in lobby.

NPHuskerFL · September 2014

Set-up Excitation cooking 2-3 minutes on HIGH uncovered in a Rapid Ramon container with 73G of tap water

)

Legume · September 2014

Always the last week of the month in college when I was almost out of $ and had to make the beer or food decision. Beer always won, so I would get ramen and throw in with some boiled veg - potato, onion, brussels sprout, etc.

...and some Tabasco

cazzy · September 2014

@SGH Can you please demonstrate how to cook ramen in your vertical...with hooks. Thank you!

SGH · September 2014

@cazzy‌
I will sure give it a shot tomorrow. Stand by my friends.

Wolfpack · September 2014

@cazzy you actually might be on to something. A smoked pork and smoked ramen soup would be amazing-

@sgh I think this would actually be a challenge worth your talents. I am very interested in the results. If you haven't had highend ramen you don't know what you are missing.

blind99 · September 2014

@NPHuskerFL‌ thank you for detailing that cook. Nice plating.

@stevesails‌ a few blocks from you is a place called slurping turtle. Awesome food including ramen soups.

SGH · September 2014

@Wolfpack‌
I'm actually going to give this a shot. I'm looking at the vertical now trying to figure out a good way to hang the noodles. I'm thinking about jetnet and the hooks.

cazzy · September 2014

Wolfpack said:

@cazzy you actually might be on to something. A smoked pork and smoked ramen soup would be amazing- @sgh I think this would actually be a challenge worth your talents. I am very interested in the results. If you haven't had highend ramen you don't know what you are missing.

Damn, and I just used the rest of my PP for flautas. NOM NOM though

cazzy · September 2014

NPHuskerFL said:

Set-up Excitation cooking 2-3 minutes on HIGH uncovered in a Rapid Ramon container with 73G of tap water )

Awesome...a true live demonstration! Thanks for playing husk!

NPHuskerFL · September 2014

SGH said:
@Wolfpack‌
I'm actually going to give this a shot. I'm looking at the vertical now trying to figure out a good way to hang the noodles. I'm thinking about jetnet and the hooks.

OT: How do/did you cook ramen?

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