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Fermented cabbage fans?
YellowSnow
Moderator, Swaye's Wigwam Posts: 37,218 
Any of you guys (and one gal) into the crunchy, hippy, organic sauerkraut in the refrigerated section of your local rich people supermarket? My gut got wrecked recently after having to take antibiotics for a week for a sinus infection that wouldn't clear. At any rate, these refrigerated krauts with no preservatives are god damned delicious. Hopefully, I won't die of botulism.
Comments
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The NW sinus infection. A tradition unlike any other
That's what finally got me to quit cigarettes
But I digress -
My first one. But I'm over 40 now with 2 small children who spread plague.RaceBannon said:The NW sinus infection. A tradition unlike any other
That's what finally got me to quit cigarettes
But I digress -
Kraut & me have a mutual hate. Despite my pollack genes, I just can't handle it, gives me fire shits.
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Lol. I didn't know you were dumb pollack. My wife is too and hates the stuff.GrundleStiltzkin said:Kraut & me have a mutual hate. Despite my pollack genes, I just can't handle it, gives me fire shits.
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Honest to god, The Throbber had a sinus infection for the entire 10 years he lived on the Wet side.YellowSnow said:Any of you guys (and one gal) into the crunchy, hippy, organic sauerkraut in the refrigerated section of your local rich people supermarket? My gut got wrecked recently after having to take antibiotics for a week for a sinus infection that wouldn't clear. At any rate, these refrigerated krauts with no preservatives are god damned delicious. Hopefully, I won't die of botulism.
GTFO of there and the pure high desert mountain air doesn't promote a petri dish of snot any longer.
Make hard boogers great again.
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You guys are crazy. I moved to the east side four years ago and have had more trouble with my sinuses than anytime in the past. It's the dust. The air is full of it here. I feel it in my hair, on my skin, in my ears, and worst of all, stuck to my eye lashes.PurpleThrobber said:
Honest to god, The Throbber had a sinus infection for the entire 10 years he lived on the Wet side.YellowSnow said:Any of you guys (and one gal) into the crunchy, hippy, organic sauerkraut in the refrigerated section of your local rich people supermarket? My gut got wrecked recently after having to take antibiotics for a week for a sinus infection that wouldn't clear. At any rate, these refrigerated krauts with no preservatives are god damned delicious. Hopefully, I won't die of botulism.
GTFO of there and the pure high desert mountain air doesn't promote a petri dish of snot any longer.
Make hard boogers great again.
Give me clean dampness, or even mildew dampness, any day of the week. I hate the dry. I hate rain too, but give me air and ground that gets a nice rinse every night while I sleep and I'll never move again. -
Kimchi is going on top of the ramen I’m making tonight. The more the better.
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I can't go get ramen at Northgate anymore out of CV fear. Sad.ThomasFremont said:Kimchi is going on top of the ramen I’m making tonight. The more the better.
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Kraut is awesome.
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We can agree on that.BleachedAnusDawg said:Kraut is awesome.
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That’s why the Throbber vacations in exotic warm locations regularly. Then back to booger heaven.chuck said:
You guys are crazy. I moved to the east side four years ago and have had more trouble with my sinuses than anytime in the past. It's the dust. The air is full of it here. I feel it in my hair, on my skin, in my ears, and worst of all, stuck to my eye lashes.PurpleThrobber said:
Honest to god, The Throbber had a sinus infection for the entire 10 years he lived on the Wet side.YellowSnow said:Any of you guys (and one gal) into the crunchy, hippy, organic sauerkraut in the refrigerated section of your local rich people supermarket? My gut got wrecked recently after having to take antibiotics for a week for a sinus infection that wouldn't clear. At any rate, these refrigerated krauts with no preservatives are god damned delicious. Hopefully, I won't die of botulism.
GTFO of there and the pure high desert mountain air doesn't promote a petri dish of snot any longer.
Make hard boogers great again.
Give me clean dampness, or even mildew dampness, any day of the week. I hate the dry. I hate rain too, but give me air and ground that gets a nice rinse every night while I sleep and I'll never move again. -
Looking back on a young @PurpleThrobberPurpleThrobber said:
That’s why the Throbber vacations in exotic warm locations regularly. Then back to booger heaven.chuck said:
You guys are crazy. I moved to the east side four years ago and have had more trouble with my sinuses than anytime in the past. It's the dust. The air is full of it here. I feel it in my hair, on my skin, in my ears, and worst of all, stuck to my eye lashes.PurpleThrobber said:
Honest to god, The Throbber had a sinus infection for the entire 10 years he lived on the Wet side.YellowSnow said:Any of you guys (and one gal) into the crunchy, hippy, organic sauerkraut in the refrigerated section of your local rich people supermarket? My gut got wrecked recently after having to take antibiotics for a week for a sinus infection that wouldn't clear. At any rate, these refrigerated krauts with no preservatives are god damned delicious. Hopefully, I won't die of botulism.
GTFO of there and the pure high desert mountain air doesn't promote a petri dish of snot any longer.
Make hard boogers great again.
Give me clean dampness, or even mildew dampness, any day of the week. I hate the dry. I hate rain too, but give me air and ground that gets a nice rinse every night while I sleep and I'll never move again.
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easy to make your own. I have a two gallon crock - finely sliced cabbage and salt - add some other spices to get creative. Use grape leaves to cover the 'brew' only takes a couple of weeks in a cool dark place (Seattle?).
Refrigerate when its ripe. -
When I resided in Portland for a bit, our neighbor made an assload of sauerkraut every year in a couple big wood barrels. He made a spicy one and a regular one. When he made a delivery, I'd sit down with a quart jar of the spicy batch and eat the whole fucking thing. It was simply the best 'kraut I ever had.
Kimchi is also high on my list of delicious items. I'll eat the fuck out of anything to do with cabbage. -
Have you tried OlyKraut?YellowSnow said:Any of you guys (and one gal) into the crunchy, hippy, organic sauerkraut in the refrigerated section of your local rich people supermarket? My gut got wrecked recently after having to take antibiotics for a week for a sinus infection that wouldn't clear. At any rate, these refrigerated krauts with no preservatives are god damned delicious. Hopefully, I won't die of botulism.
Smoke and Kale is good if you like jalepano/chipotle in your kraut. -
Kraut is my number one dieting food.
My office right now thinks I'm nuts. -
Kraut is for die volk mit kultur!Pitchfork51 said:Kraut is my number one dieting food.
My office right now thinks I'm nuts. -
that kraut is excellent. also try the beets. both great for dieting.
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Oh (red) shit - IFL beets! Those greasy Slavs know what’s up.Meek said:that kraut is excellent. also try the beets. both great for dieting.
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Just make your own. It’s cheap and easy. Hardest part is snagging some legit noodles, but there’s plenty of Asian markets around to hook that up.YellowSnow said:
I can't go get ramen at Northgate anymore out of CV fear. Sad.ThomasFremont said:Kimchi is going on top of the ramen I’m making tonight. The more the better.
Then just heat up some chicken thighs in a pan with a little olive oil, and deglaze the pan with wine when they’re done. Add in some chicken stock, call it 2 cups or half a box they sell in the store, and maybe a little soy and rice vinegar. I’ve got a red wine version where I toss in a pad of butter to get a richer sauce, and a white wine version that is a bit lighter and brighter. Either way you get all the wine flavor mixing with the fond from the chicken. Welcome to flavor town.
Meanwhile, while that chicken is going, boil water for the noodles (how ever much you need for the crowd you’re feeding). I double the recommended water to have extra broth and to dilute the broth a little, I’m gonna add a fuck ton of flavor later...
I microplane a bunch of fresh ginger (hardest part of the whole process) into the water and boil it with the noodles, and crush up a few cloves of garlic and toss those in there too towards the end once the noodles are in the boiling water.
Once the noodles are cooked, kill the heat, and dump in the pan sauce you’ve made from the chicken drippings. Hit it with a few drops of sesame oil too. Get some giant bowls and serve it up. Serve the noodles first and add broth on top to save yourself a fucking mess.
Slice up the chicken into small bite sized chunks and distribute accordingly. If you have a hard boiled egg, halve it and toss it in. I serve it with a healthy portion of sliced green onions and sesame seeds. Kimchi goes on top at the very end to keep it from cooking too much in the broth while you build.
Super filling and soothing on a cold day, and aside from all that sodium, relatively healthy. Skip the soy and ditch the flavor packet in the noodles if you’re really worried about it.
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TL; DRThomasFremont said:
Just make your own. It’s cheap and easy. Hardest part is snagging some legit noodles, but there’s plenty of Asian markets around to hook that up.YellowSnow said:
I can't go get ramen at Northgate anymore out of CV fear. Sad.ThomasFremont said:Kimchi is going on top of the ramen I’m making tonight. The more the better.
Then just heat up some chicken thighs in a pan with a little olive oil, and deglaze the pan with wine when they’re done. Add in some chicken stock, call it 2 cups or half a box they sell in the store, and maybe a little soy and rice vinegar. I’ve got a red wine version where I toss in a pad of butter to get a richer sauce, and a white wine version that is a bit lighter and brighter. Either way you get all the wine flavor mixing with the fond from the chicken. Welcome to flavor town.
Meanwhile, while that chicken is going, boil water for the noodles (how ever much you need for the crowd you’re feeding). I double the recommended water to have extra broth and to dilute the broth a little, I’m gonna add a fuck ton of flavor later...
I microplane a bunch of fresh ginger (hardest part of the whole process) into the water and boil it with the noodles, and crush up a few cloves of garlic and toss those in there too towards the end once the noodles are in the boiling water.
Once the noodles are cooked, kill the heat, and dump in the pan sauce you’ve made from the chicken drippings. Hit it with a few drops of sesame oil too. Get some giant bowls and serve it up. Serve the noodles first and add broth on top to save yourself a fucking mess.
Slice up the chicken into small bite sized chunks and distribute accordingly. If you have a hard boiled egg, halve it and toss it in. I serve it with a healthy portion of sliced green onions and sesame seeds. Kimchi goes on top at the very end to keep it from cooking too much in the broth while you build.
Super filling and soothing on a cold day, and aside from all that sodium, relatively healthy. Skip the soy and ditch the flavor packet in the noodles if you’re really worried about it.
Sounds dame tasty. Respeck.
But Economis don’t work for home ramen when the Japanese down the street make it for me for $12. -
$12/person vs $12 for the whole family. It’s a super cheap meal to make.YellowSnow said:
TL; DRThomasFremont said:
Just make your own. It’s cheap and easy. Hardest part is snagging some legit noodles, but there’s plenty of Asian markets around to hook that up.YellowSnow said:
I can't go get ramen at Northgate anymore out of CV fear. Sad.ThomasFremont said:Kimchi is going on top of the ramen I’m making tonight. The more the better.
Then just heat up some chicken thighs in a pan with a little olive oil, and deglaze the pan with wine when they’re done. Add in some chicken stock, call it 2 cups or half a box they sell in the store, and maybe a little soy and rice vinegar. I’ve got a red wine version where I toss in a pad of butter to get a richer sauce, and a white wine version that is a bit lighter and brighter. Either way you get all the wine flavor mixing with the fond from the chicken. Welcome to flavor town.
Meanwhile, while that chicken is going, boil water for the noodles (how ever much you need for the crowd you’re feeding). I double the recommended water to have extra broth and to dilute the broth a little, I’m gonna add a fuck ton of flavor later...
I microplane a bunch of fresh ginger (hardest part of the whole process) into the water and boil it with the noodles, and crush up a few cloves of garlic and toss those in there too towards the end once the noodles are in the boiling water.
Once the noodles are cooked, kill the heat, and dump in the pan sauce you’ve made from the chicken drippings. Hit it with a few drops of sesame oil too. Get some giant bowls and serve it up. Serve the noodles first and add broth on top to save yourself a fucking mess.
Slice up the chicken into small bite sized chunks and distribute accordingly. If you have a hard boiled egg, halve it and toss it in. I serve it with a healthy portion of sliced green onions and sesame seeds. Kimchi goes on top at the very end to keep it from cooking too much in the broth while you build.
Super filling and soothing on a cold day, and aside from all that sodium, relatively healthy. Skip the soy and ditch the flavor packet in the noodles if you’re really worried about it.
Sounds dame tasty. Respeck.
But Economis don’t work for home ramen when the Japanese down the street make it for me for $12.
If you want to make the case that theirs is better I can roll with that. It unquestionably is.
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Lulz. My finicky ass kids would never eat any ramen I prepared. Those lil fuckers are terrible I tell ya.ThomasFremont said:
$12/person vs $12 for the whole family. It’s a super cheap meal to make.YellowSnow said:
TL; DRThomasFremont said:
Just make your own. It’s cheap and easy. Hardest part is snagging some legit noodles, but there’s plenty of Asian markets around to hook that up.YellowSnow said:
I can't go get ramen at Northgate anymore out of CV fear. Sad.ThomasFremont said:Kimchi is going on top of the ramen I’m making tonight. The more the better.
Then just heat up some chicken thighs in a pan with a little olive oil, and deglaze the pan with wine when they’re done. Add in some chicken stock, call it 2 cups or half a box they sell in the store, and maybe a little soy and rice vinegar. I’ve got a red wine version where I toss in a pad of butter to get a richer sauce, and a white wine version that is a bit lighter and brighter. Either way you get all the wine flavor mixing with the fond from the chicken. Welcome to flavor town.
Meanwhile, while that chicken is going, boil water for the noodles (how ever much you need for the crowd you’re feeding). I double the recommended water to have extra broth and to dilute the broth a little, I’m gonna add a fuck ton of flavor later...
I microplane a bunch of fresh ginger (hardest part of the whole process) into the water and boil it with the noodles, and crush up a few cloves of garlic and toss those in there too towards the end once the noodles are in the boiling water.
Once the noodles are cooked, kill the heat, and dump in the pan sauce you’ve made from the chicken drippings. Hit it with a few drops of sesame oil too. Get some giant bowls and serve it up. Serve the noodles first and add broth on top to save yourself a fucking mess.
Slice up the chicken into small bite sized chunks and distribute accordingly. If you have a hard boiled egg, halve it and toss it in. I serve it with a healthy portion of sliced green onions and sesame seeds. Kimchi goes on top at the very end to keep it from cooking too much in the broth while you build.
Super filling and soothing on a cold day, and aside from all that sodium, relatively healthy. Skip the soy and ditch the flavor packet in the noodles if you’re really worried about it.
Sounds dame tasty. Respeck.
But Economis don’t work for home ramen when the Japanese down the street make it for me for $12.
If you want to make the case that theirs is better I can roll with that. It unquestionably is. -
That’s what the dinosaur chicken nuggets are forYellowSnow said:
Lulz. My finicky ass kids would never eat any ramen I prepared. Those lil fuckers are terrible I tell ya.ThomasFremont said:
$12/person vs $12 for the whole family. It’s a super cheap meal to make.YellowSnow said:
TL; DRThomasFremont said:
Just make your own. It’s cheap and easy. Hardest part is snagging some legit noodles, but there’s plenty of Asian markets around to hook that up.YellowSnow said:
I can't go get ramen at Northgate anymore out of CV fear. Sad.ThomasFremont said:Kimchi is going on top of the ramen I’m making tonight. The more the better.
Then just heat up some chicken thighs in a pan with a little olive oil, and deglaze the pan with wine when they’re done. Add in some chicken stock, call it 2 cups or half a box they sell in the store, and maybe a little soy and rice vinegar. I’ve got a red wine version where I toss in a pad of butter to get a richer sauce, and a white wine version that is a bit lighter and brighter. Either way you get all the wine flavor mixing with the fond from the chicken. Welcome to flavor town.
Meanwhile, while that chicken is going, boil water for the noodles (how ever much you need for the crowd you’re feeding). I double the recommended water to have extra broth and to dilute the broth a little, I’m gonna add a fuck ton of flavor later...
I microplane a bunch of fresh ginger (hardest part of the whole process) into the water and boil it with the noodles, and crush up a few cloves of garlic and toss those in there too towards the end once the noodles are in the boiling water.
Once the noodles are cooked, kill the heat, and dump in the pan sauce you’ve made from the chicken drippings. Hit it with a few drops of sesame oil too. Get some giant bowls and serve it up. Serve the noodles first and add broth on top to save yourself a fucking mess.
Slice up the chicken into small bite sized chunks and distribute accordingly. If you have a hard boiled egg, halve it and toss it in. I serve it with a healthy portion of sliced green onions and sesame seeds. Kimchi goes on top at the very end to keep it from cooking too much in the broth while you build.
Super filling and soothing on a cold day, and aside from all that sodium, relatively healthy. Skip the soy and ditch the flavor packet in the noodles if you’re really worried about it.
Sounds dame tasty. Respeck.
But Economis don’t work for home ramen when the Japanese down the street make it for me for $12.
If you want to make the case that theirs is better I can roll with that. It unquestionably is. -
I wish my 2 year liked chicken nuggets. All he wants is milk, strawberries, bread and bacon.ThomasFremont said:
That’s what the dinosaur chicken nuggets are forYellowSnow said:
Lulz. My finicky ass kids would never eat any ramen I prepared. Those lil fuckers are terrible I tell ya.ThomasFremont said:
$12/person vs $12 for the whole family. It’s a super cheap meal to make.YellowSnow said:
TL; DRThomasFremont said:
Just make your own. It’s cheap and easy. Hardest part is snagging some legit noodles, but there’s plenty of Asian markets around to hook that up.YellowSnow said:
I can't go get ramen at Northgate anymore out of CV fear. Sad.ThomasFremont said:Kimchi is going on top of the ramen I’m making tonight. The more the better.
Then just heat up some chicken thighs in a pan with a little olive oil, and deglaze the pan with wine when they’re done. Add in some chicken stock, call it 2 cups or half a box they sell in the store, and maybe a little soy and rice vinegar. I’ve got a red wine version where I toss in a pad of butter to get a richer sauce, and a white wine version that is a bit lighter and brighter. Either way you get all the wine flavor mixing with the fond from the chicken. Welcome to flavor town.
Meanwhile, while that chicken is going, boil water for the noodles (how ever much you need for the crowd you’re feeding). I double the recommended water to have extra broth and to dilute the broth a little, I’m gonna add a fuck ton of flavor later...
I microplane a bunch of fresh ginger (hardest part of the whole process) into the water and boil it with the noodles, and crush up a few cloves of garlic and toss those in there too towards the end once the noodles are in the boiling water.
Once the noodles are cooked, kill the heat, and dump in the pan sauce you’ve made from the chicken drippings. Hit it with a few drops of sesame oil too. Get some giant bowls and serve it up. Serve the noodles first and add broth on top to save yourself a fucking mess.
Slice up the chicken into small bite sized chunks and distribute accordingly. If you have a hard boiled egg, halve it and toss it in. I serve it with a healthy portion of sliced green onions and sesame seeds. Kimchi goes on top at the very end to keep it from cooking too much in the broth while you build.
Super filling and soothing on a cold day, and aside from all that sodium, relatively healthy. Skip the soy and ditch the flavor packet in the noodles if you’re really worried about it.
Sounds dame tasty. Respeck.
But Economis don’t work for home ramen when the Japanese down the street make it for me for $12.
If you want to make the case that theirs is better I can roll with that. It unquestionably is. -
Bougie baby...YellowSnow said:
I wish my 2 year liked chicken nuggets. All he wants is milk, strawberries, bread and bacon.ThomasFremont said:
That’s what the dinosaur chicken nuggets are forYellowSnow said:
Lulz. My finicky ass kids would never eat any ramen I prepared. Those lil fuckers are terrible I tell ya.ThomasFremont said:
$12/person vs $12 for the whole family. It’s a super cheap meal to make.YellowSnow said:
TL; DRThomasFremont said:
Just make your own. It’s cheap and easy. Hardest part is snagging some legit noodles, but there’s plenty of Asian markets around to hook that up.YellowSnow said:
I can't go get ramen at Northgate anymore out of CV fear. Sad.ThomasFremont said:Kimchi is going on top of the ramen I’m making tonight. The more the better.
Then just heat up some chicken thighs in a pan with a little olive oil, and deglaze the pan with wine when they’re done. Add in some chicken stock, call it 2 cups or half a box they sell in the store, and maybe a little soy and rice vinegar. I’ve got a red wine version where I toss in a pad of butter to get a richer sauce, and a white wine version that is a bit lighter and brighter. Either way you get all the wine flavor mixing with the fond from the chicken. Welcome to flavor town.
Meanwhile, while that chicken is going, boil water for the noodles (how ever much you need for the crowd you’re feeding). I double the recommended water to have extra broth and to dilute the broth a little, I’m gonna add a fuck ton of flavor later...
I microplane a bunch of fresh ginger (hardest part of the whole process) into the water and boil it with the noodles, and crush up a few cloves of garlic and toss those in there too towards the end once the noodles are in the boiling water.
Once the noodles are cooked, kill the heat, and dump in the pan sauce you’ve made from the chicken drippings. Hit it with a few drops of sesame oil too. Get some giant bowls and serve it up. Serve the noodles first and add broth on top to save yourself a fucking mess.
Slice up the chicken into small bite sized chunks and distribute accordingly. If you have a hard boiled egg, halve it and toss it in. I serve it with a healthy portion of sliced green onions and sesame seeds. Kimchi goes on top at the very end to keep it from cooking too much in the broth while you build.
Super filling and soothing on a cold day, and aside from all that sodium, relatively healthy. Skip the soy and ditch the flavor packet in the noodles if you’re really worried about it.
Sounds dame tasty. Respeck.
But Economis don’t work for home ramen when the Japanese down the street make it for me for $12.
If you want to make the case that theirs is better I can roll with that. It unquestionably is. -
I remember when I had to feed my kids.
That kid is a genius - has already high-graded all food into 4 incredibly delicious items. I'm not eating chicken nuggets when there is milk, bread, strawberries and bacon either.YellowSnow said:
I wish my 2 year liked chicken nuggets. All he wants is milk, strawberries, bread and bacon.ThomasFremont said:
That’s what the dinosaur chicken nuggets are forYellowSnow said:
Lulz. My finicky ass kids would never eat any ramen I prepared. Those lil fuckers are terrible I tell ya.ThomasFremont said:
$12/person vs $12 for the whole family. It’s a super cheap meal to make.YellowSnow said:
TL; DRThomasFremont said:
Just make your own. It’s cheap and easy. Hardest part is snagging some legit noodles, but there’s plenty of Asian markets around to hook that up.YellowSnow said:
I can't go get ramen at Northgate anymore out of CV fear. Sad.ThomasFremont said:Kimchi is going on top of the ramen I’m making tonight. The more the better.
Then just heat up some chicken thighs in a pan with a little olive oil, and deglaze the pan with wine when they’re done. Add in some chicken stock, call it 2 cups or half a box they sell in the store, and maybe a little soy and rice vinegar. I’ve got a red wine version where I toss in a pad of butter to get a richer sauce, and a white wine version that is a bit lighter and brighter. Either way you get all the wine flavor mixing with the fond from the chicken. Welcome to flavor town.
Meanwhile, while that chicken is going, boil water for the noodles (how ever much you need for the crowd you’re feeding). I double the recommended water to have extra broth and to dilute the broth a little, I’m gonna add a fuck ton of flavor later...
I microplane a bunch of fresh ginger (hardest part of the whole process) into the water and boil it with the noodles, and crush up a few cloves of garlic and toss those in there too towards the end once the noodles are in the boiling water.
Once the noodles are cooked, kill the heat, and dump in the pan sauce you’ve made from the chicken drippings. Hit it with a few drops of sesame oil too. Get some giant bowls and serve it up. Serve the noodles first and add broth on top to save yourself a fucking mess.
Slice up the chicken into small bite sized chunks and distribute accordingly. If you have a hard boiled egg, halve it and toss it in. I serve it with a healthy portion of sliced green onions and sesame seeds. Kimchi goes on top at the very end to keep it from cooking too much in the broth while you build.
Super filling and soothing on a cold day, and aside from all that sodium, relatively healthy. Skip the soy and ditch the flavor packet in the noodles if you’re really worried about it.
Sounds dame tasty. Respeck.
But Economis don’t work for home ramen when the Japanese down the street make it for me for $12.
If you want to make the case that theirs is better I can roll with that. It unquestionably is.
Clam digging at the beach was easy as pie yesterday. Sun was out, wind was almost dead calm and clams were showing everywhere. Not the biggest clams I've ever seen, but decent sized. I got 6 without having to take a step. I'm about to go make some clam fritters and eggs. If I have enough left, chowder is on the horizon.
csb -
Could be worse, one of mine would eat nothing but cheese and hot dogsYellowSnow said:
I wish my 2 year liked chicken nuggets. All he wants is milk, strawberries, bread and bacon.ThomasFremont said:
That’s what the dinosaur chicken nuggets are forYellowSnow said:
Lulz. My finicky ass kids would never eat any ramen I prepared. Those lil fuckers are terrible I tell ya.ThomasFremont said:
$12/person vs $12 for the whole family. It’s a super cheap meal to make.YellowSnow said:
TL; DRThomasFremont said:
Just make your own. It’s cheap and easy. Hardest part is snagging some legit noodles, but there’s plenty of Asian markets around to hook that up.YellowSnow said:
I can't go get ramen at Northgate anymore out of CV fear. Sad.ThomasFremont said:Kimchi is going on top of the ramen I’m making tonight. The more the better.
Then just heat up some chicken thighs in a pan with a little olive oil, and deglaze the pan with wine when they’re done. Add in some chicken stock, call it 2 cups or half a box they sell in the store, and maybe a little soy and rice vinegar. I’ve got a red wine version where I toss in a pad of butter to get a richer sauce, and a white wine version that is a bit lighter and brighter. Either way you get all the wine flavor mixing with the fond from the chicken. Welcome to flavor town.
Meanwhile, while that chicken is going, boil water for the noodles (how ever much you need for the crowd you’re feeding). I double the recommended water to have extra broth and to dilute the broth a little, I’m gonna add a fuck ton of flavor later...
I microplane a bunch of fresh ginger (hardest part of the whole process) into the water and boil it with the noodles, and crush up a few cloves of garlic and toss those in there too towards the end once the noodles are in the boiling water.
Once the noodles are cooked, kill the heat, and dump in the pan sauce you’ve made from the chicken drippings. Hit it with a few drops of sesame oil too. Get some giant bowls and serve it up. Serve the noodles first and add broth on top to save yourself a fucking mess.
Slice up the chicken into small bite sized chunks and distribute accordingly. If you have a hard boiled egg, halve it and toss it in. I serve it with a healthy portion of sliced green onions and sesame seeds. Kimchi goes on top at the very end to keep it from cooking too much in the broth while you build.
Super filling and soothing on a cold day, and aside from all that sodium, relatively healthy. Skip the soy and ditch the flavor packet in the noodles if you’re really worried about it.
Sounds dame tasty. Respeck.
But Economis don’t work for home ramen when the Japanese down the street make it for me for $12.
If you want to make the case that theirs is better I can roll with that. It unquestionably is. -
I got fresh crabs yesterday @dflea. Only $9.99 a pound. COVID 19 pricing. Nice OR Pinot Gris that drinks like Sauv Blanc.dflea said:I remember when I had to feed my kids.
That kid is a genius - has already high-graded all food into 4 incredibly delicious items. I'm not eating chicken nuggets when there is milk, bread, strawberries and bacon either.YellowSnow said:
I wish my 2 year liked chicken nuggets. All he wants is milk, strawberries, bread and bacon.ThomasFremont said:
That’s what the dinosaur chicken nuggets are forYellowSnow said:
Lulz. My finicky ass kids would never eat any ramen I prepared. Those lil fuckers are terrible I tell ya.ThomasFremont said:
$12/person vs $12 for the whole family. It’s a super cheap meal to make.YellowSnow said:
TL; DRThomasFremont said:
Just make your own. It’s cheap and easy. Hardest part is snagging some legit noodles, but there’s plenty of Asian markets around to hook that up.YellowSnow said:
I can't go get ramen at Northgate anymore out of CV fear. Sad.ThomasFremont said:Kimchi is going on top of the ramen I’m making tonight. The more the better.
Then just heat up some chicken thighs in a pan with a little olive oil, and deglaze the pan with wine when they’re done. Add in some chicken stock, call it 2 cups or half a box they sell in the store, and maybe a little soy and rice vinegar. I’ve got a red wine version where I toss in a pad of butter to get a richer sauce, and a white wine version that is a bit lighter and brighter. Either way you get all the wine flavor mixing with the fond from the chicken. Welcome to flavor town.
Meanwhile, while that chicken is going, boil water for the noodles (how ever much you need for the crowd you’re feeding). I double the recommended water to have extra broth and to dilute the broth a little, I’m gonna add a fuck ton of flavor later...
I microplane a bunch of fresh ginger (hardest part of the whole process) into the water and boil it with the noodles, and crush up a few cloves of garlic and toss those in there too towards the end once the noodles are in the boiling water.
Once the noodles are cooked, kill the heat, and dump in the pan sauce you’ve made from the chicken drippings. Hit it with a few drops of sesame oil too. Get some giant bowls and serve it up. Serve the noodles first and add broth on top to save yourself a fucking mess.
Slice up the chicken into small bite sized chunks and distribute accordingly. If you have a hard boiled egg, halve it and toss it in. I serve it with a healthy portion of sliced green onions and sesame seeds. Kimchi goes on top at the very end to keep it from cooking too much in the broth while you build.
Super filling and soothing on a cold day, and aside from all that sodium, relatively healthy. Skip the soy and ditch the flavor packet in the noodles if you’re really worried about it.
Sounds dame tasty. Respeck.
But Economis don’t work for home ramen when the Japanese down the street make it for me for $12.
If you want to make the case that theirs is better I can roll with that. It unquestionably is.
Clam digging at the beach was easy as pie yesterday. Sun was out, wind was almost dead calm and clams were showing everywhere. Not the biggest clams I've ever seen, but decent sized. I got 6 without having to take a step. I'm about to go make some clam fritters and eggs. If I have enough left, chowder is on the horizon.
csb -
We almost pulled over on the way home to score some crabs, too. Even at $9.99, it makes for an expensive f'n crab. So I settled for clams. We need to go get some crabs this summer, man. Jump in the boat.YellowSnow said:
I got fresh crabs yesterday @dflea. Only $9.99 a pound. COVID 19 pricing. Nice OR Pinot Gris that drinks like Sauv Blanc.
