So I think I’ll just keep updating this as I go since new information seems to surface more or less constantly. New stuff at the bottom. The story is that I’m going to attempt to make ramen from start to finish. We’ve been eating at some really delicious ramen restaurants lately and while excursions out ...
We ate at Ramen Halu today! It was great! A spontaneous mobile-iPhone-Google-Voice review follows: ...
So I got a bottle of fig juice and was wondering what to do with it. If you find yourself in the same position do not visit the maker’s website. I wanted recipes, not a flash carousel. Dumbasses. ...
1. Attended a thing tonight in which two ramen experts declared that there is no great ramen in San Francisco. I have heard this sentiment before. 2. One of the experts lamented the extinction of the Japanese ramen cart, which exists only to promote tourism and on ramen packages nowadays. 3. San Francisco seems to ...
According to the pedia, if you’re going to make ramen noodles you’ll need flour, water, salt (I assume NaCl), and either Sodium Carbonate or Potassium Carbonate, or both to make an alkaline solution (kansui). Supposedly this solution is similar to well water in the regions where these noodles were invented, and gives them their characteristic ...