Lanx
<Prior Amod>
- 60,958
- 134,345
Gravy's Cooking Thread
- Thread starter chaos
- Start date
Lanx
<Prior Amod>
- 60,958
- 134,345
my easy risotto recipe
1. goto amazon
StirMATE Automatic Pot Stirrer GEN 3- Variable Speed, Self-Adjusting, Powerful, Quiet, Cordless
2. eat
- 4
- 8,641
- 22,081
my easy risotto recipe
1. goto amazon
StirMATE Automatic Pot Stirrer GEN 3- Variable Speed, Self-Adjusting, Powerful, Quiet, Cordless
2. eat
- 8,641
- 22,081
You should invent one and then maybe gadget freaks will buy it on Amazon. Think about it, who better to build a kitchen gadget empire!
popsicledeath
Potato del Grande
- 7,498
- 11,753
That's good to know. I'm getting good at spottibg shitty Chinese and southeast Asia recipes, but haven't dipped my toe into Korean yet.
- 41,454
- 177,728
I just had Ramen to celebrate with my wife and kids. This Ramen was just fucking delicious. The restaurant is owned by Japanese immigrants. I don't think they speak English. It's a hole in the wall, and nearly everyone in there was southeast Asian of some sort. Wow, was it good.
This is inspiring me to make it better myself. I do make it, but it is never this good. Can you folks tell me what the secret is? Do you guys have recipes where you eat it and say, "That's some gourmet shit mother fucker." I want to wow my family with wicked good Ramen. That was the best meal I've had in a long time.
This is inspiring me to make it better myself. I do make it, but it is never this good. Can you folks tell me what the secret is? Do you guys have recipes where you eat it and say, "That's some gourmet shit mother fucker." I want to wow my family with wicked good Ramen. That was the best meal I've had in a long time.
- 2
ToeMissile
Pronouns: zie/zhem/zer
- 2,757
- 1,680
That's how you know a small 'ethinic' restaurant is good or not; the fewer white people/less english the better.
- 1
- 1
Lanx
<Prior Amod>
- 60,958
- 134,345
do you want to make ramen, or really make ramen
noodles
this week i highlighted my philips pasta maker, and heres a recipe for ramen noodles w/ kansui
i mean look at the recipe, wheat gluten and ap flour, thats basically fucking bread flour, but b/c you can never be too sure on how much gluten is really in bread flour, best to just measure it out yourself.
broth
then choose which type or ramen you want, shio/soy/miso/tonkotsu, me personally i favor tonkotsu, but it is so involved (like pho) i will defer to miso, b/c it's just easier (it's still involved, but compared to the others not really, i mean most shio recipes have you making dashi, and thats just the base of the broth, you still have to add to it)
tare
then choose your tare, most think of this as the oil part, but no it's "flavoring part" imo reduced teriyaki sauce, you'll find everyone saying soy/sake/mirin and reduce it, which is fucking teriyaki sauce which now spills over to
toppings
ramen egg and chashu, now of course i grew up w/ real cantonese char siu (where the inferior chashu comes from) so i'm not gonna put that bullshit in, i'll make real char siu, ramen eggs i've detailed my years long journey when i found it difficult getting the right timing/temp and just peeling shit, but after a few hundred eggs, it's no biggie
oil
do you have to make dark garlic seseme oil? can you just get away with sichuan chili oil instead?
i believe we have 1 or 2 ramen nuts on here, i think
TJT
??? or the other tbt faggot, those guys with the weird names... did you guys know that theres a fucking
T
TJR
here?- 5
- 41,454
- 177,728
do you want to make ramen, or really make ramen
noodles
this week i highlighted my philips pasta maker, and heres a recipe for ramen noodles w/ kansui
i mean look at the recipe, wheat gluten and ap flour, thats basically fucking bread flour, but b/c you can never be too sure on how much gluten is really in bread flour, best to just measure it out yourself.
broth
then choose which type or ramen you want, shio/soy/miso/tonkotsu, me personally i favor tonkotsu, but it is so involved (like pho) i will defer to miso, b/c it's just easier (it's still involved, but compared to the others not really, i mean most shio recipes have you making dashi, and thats just the base of the broth, you still have to add to it)
tare
then choose your tare, most think of this as the oil part, but no it's "flavoring part" imo reduced teriyaki sauce, you'll find everyone saying soy/sake/mirin and reduce it, which is fucking teriyaki sauce which now spills over to
toppings
ramen egg and chashu, now of course i grew up w/ real cantonese char siu (where the inferior chashu comes from) so i'm not gonna put that bullshit in, i'll make real char siu, ramen eggs i've detailed my years long journey when i found it difficult getting the right timing/temp and just peeling shit, but after a few hundred eggs, it's no biggie
oil
do you have to make dark garlic seseme oil? can you just get away with sichuan chili oil instead?
i believe we have 1 or 2 ramen nuts on here, i think
Thanks man. That gives me a lot to go on.
And the answer is I really want to make Ramen. Give me a minute to look at what I've got.
Lanx
<Prior Amod>
- 60,958
- 134,345
surely you don't need a machine that is just dedicated to making pasta, but it works well, seems like they've upgraded it (i haven't checked out the new models)
Philips 7000 Series Pasta Maker, ProExtrude Technology 150W, 8 discs, Perfect Mixing Technology, Preapre up to 8 Portions, NutriU App, White, (HR2660/03)
heres a cute asian girl doing a review on it
- 1
Lanx
<Prior Amod>
- 60,958
- 134,345
i'm pretty sure this is one of the ramen books i referenced, i don't have any real books (hard copy) cuz they sucked, but this youtuber made a book, pretty informative
but that is also imo one of the issues you will have to face if you go in depth w/ this, is the ppl that have a ramen recipe and the ppl that lord over "real ramen"
the aussie asian chef has a good series, i forget his name i'll come back w/ it later
edit
Last edited:
- 1
popsicledeath
Potato del Grande
- 7,498
- 11,753
My girlfriend has come a long way in the kitchen.
When we met she was buying canned mushrooms, turkey bacon, and was confused/impressed when we were at a store and she said we should get taco seasoning and I looked at the packet and told her I had all those spices already.
Now, the other night she was doing dinner on her own and made stuffed mushrooms with chunks of leftover meatloaf and stovetop stuffing. Made her and her own meatloaf sauce, too. They were really good and a Frankenstein creation I hadn't even though to do.
When we met she was buying canned mushrooms, turkey bacon, and was confused/impressed when we were at a store and she said we should get taco seasoning and I looked at the packet and told her I had all those spices already.
Now, the other night she was doing dinner on her own and made stuffed mushrooms with chunks of leftover meatloaf and stovetop stuffing. Made her and her own meatloaf sauce, too. They were really good and a Frankenstein creation I hadn't even though to do.
- 3
- 41,454
- 177,728
popsicledeath
Potato del Grande
- 7,498
- 11,753
- 41,454
- 177,728
Too salty. Not good bread. Pieces too small. Too much artificial flavor.
Other than that it's awesome.
- 1
- 8,641
- 22,081
I'll cut it with some other old french bread or whatever is on hand if we make it. Usually add green onion, mushrooms, celery, parsley too. I never cared for it as a kid, but for some reason it's grown on me. Probably MSG at work. We maybe make it twice a year. Tried the pepperidge Farms one, and it's ok, but the stovetop just has a certain flavor. I can see why people like it though.
- 1
popsicledeath
Potato del Grande
- 7,498
- 11,753
Agree to disagree. I find stovetop stuffing so premium and well balanced it's the primary ingredient in my homemade from scratch holidays stuffing recipe.
- 4