Text 26915, 185 rader
Skriven 2015-05-11 22:09:00 av JIM WELLER (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Ramen
=============
-=> Quoting Nancy Backus to Jim Weller <=-

 JW> Malt vinegar and cane sugar are more expensive ingredients to use
 JW> than white vinegar and corn syrup.

 NB> bottom line often is expense rather than taste... sigh...

Sadly there is a growing gap in the marketplace. The top and the
bottom ends are both doing well. Dave speaks of 49 cent chicken legs
in 10 pound bags and Michael laments that free range, organic
heritage breed chickens are $5 to $7 per pound in Boston. Whatever
happened to pretty good $2 chicken?

It's like department stores in that Bergdorf, Lord & Taylor,
Bloomingdale's, Saks, Neiman Marcus and Nordstrom are all doing very
well as is Canada's Holt Renfrew, and Walmart continues to grow like
a cancer on steroids but Sears, the Bay and Eatons are all reeling
or totally defunct.

There are no middle class markets anymore, possibly (no undoubtedly)
because the middle class is shrinking. 

 JW> ... If you mix Taco Bell hot sauce in ramen it tastes like poverty.

 NB> Quite!

And despair.

Real Ramen with freshly made noodles, a quality broth and good
ingredients is something else again.
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: About Ramen
 Categories: Noodles, Info, Japanese
      Yield: 1 info file
 
           Ramen
 
  Most ramen noodle are made from four basic ingredients: wheat
  flour, salt, water, and Kansui. Originally, Kansui was water from
  Lake Kan in Inner Mongolia that contained a high amount of
  potassium carbonate and sodium carbonate as well as a small amount
  of phosphoric acid. It gives ramen a yellowish color and a
  particular flavor to the noodle.
  
  Ramen noodle may also be made without kansui and eggs are used
  instead. Some ramen noodles are made with neither eggs nor kansui.
  
  Four different noodle types exist: dried ramen noodle (kanso-men),
  fresh ramen noodle (namamen), steamed ramen noodle (mushimen), and
  instant ramen noodle (insutanto ra-men).
  
  Dried ramen are often prepackaged and can be stored for a long time
  in a cool dry space. They can be used for ramen soup, fried yakisoba,
  hiyashisoba (cooled noodle), etc.
  
  Fresh ramen may be packaged and it should be stored in a refrigerator
  and eaten as quickly as possible. They are often used in a ramen
  restaurant delivered fresh every morning.
  
  Steamed ramen noodle should be stored in a refrigerator as well. They
  lack koshi or chewy flavor and should only be used for yakisoba.
  
  Ramen noodles may come in any shape and length. It may be fat, thin,
  or even ribbon-like, as well as straight or wrinkled. Thin and
  straight noodles are used in a ramen with thick soup as it catches
  less soup and thus taste would not be too salty or fatty. Wrinkled
  ramen noodle are used in a ramen with thinner soup as it catches more
  soup and taste would be full and well.
  
  According to Nissin, there are five types of noodles according to
  their traditional methods. They are "Handstretched noodle", "Oiled
  and stick stretched noodle", "Cut noodle", "Pushed noodle", and "Rice
  noodle".
  
  Soup:
  
  Ramen soup are generally divided into four flavors: miso, Shio (salt),
  Sho-yu (soy sauce), and tonkotsu (pork broth). The Shio or salt flavor
  is probably the oldest of four flavors and like Maotan of Chinese
  cuisine is a simple broth taken from chicken bones. The Tonkotsu
  flavor is similar to Paitan of Chinese cuisine and thick broth taken
  from boiling crushed pig bones for hours. The sho-yu flavor is
  similar to salt flavor but instead of broth of chicken, it may be
  made with broth from Konbu, Katsuobushi, and Niboshi. The miso flavor
  is similar to sho-yu and uses similar broth.
  
  These are basic flavors and they may be even mixed together to make
  another flavor. Some of the ingredients commonly added to a soup are
  black pepper, butter, Chilli pepper, Five-spice powder, garlic,
  Gochujang (from Korean cuisine), sake, vinegar, wine, etc. Ramen soup
  recipes are heavily guarded in many ramen restaurants.
  
  Toppings:
  
  A basic ramen can be topped with a boiled egg, Menma (pickled bamboo),
  Naruto kamaboko, Nori, spinach, and Chashu (originally a Chinese
  recipe of roasted pork, but slices of boiled pork is used in ramen.
  
  Anything can be put on top of ramen, and the name of a ramen is often
  determined by toppings. In most ramen, these toppings are added after
  boiling or frying so as to not change the flavor of the soup. Toppings
  include beef, cabbage, chicken, corn, negi (green onion), Shiitake,
  and wakame.
  
  Related, although distinctly different, noodle dishes include Nagasaki
  champon and Okinawa soba. Both are made with a wheat flour noodle
  resembling ramen. Champon has a variety of food on top, with seafood
  being predominant. Okinawa soba typically has chunks of pork, in some
  cases marinated in awamori.
  
  History of ramen:
  
  Ramen is a newcomer in Japanese cuisine; while Tokugawa Mitsukuni had
  reportedly eaten ramen in late 17th century, it was only in Meiji
  period that ramen became widely known.
  
  After World War II, cheap imported flour from the US swept the market
  and millions of Japanese pulled out of China. Many of these Japanese
  learned Chinese cuisine, and set up Chinese restaurants all across
  Japan. Eating ramen, while popular, was still a special occasion that
  required going out. In 1958, instant noodles was invented. Credited to
  be the greatest Japanese invention of the 20th century in a Japanese
  poll, this let anyone make a ramen by simply boiling for measured
  amount of time.
  
  From: "Lucky" On Rec.Food.Recipes
 
MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Turn Pasta Into Ramen With Baking Soda
 Categories: Info, Noodles, Japanese
      Yield: 1 serving
 
      2 ts Up to 1 tb baking soda per
      1 qt Boiling water
           Regular dry pasta
           Salt
 
  Cooking angel hair pasta or spaghetti in water with baking soda ends
  up with a ramen-like texture.
  
  The ingredient that gives ramen noodles their characteristic yellow
  color and springy bite is kansui (alkaline minerals).
  
  The noodles that came out seemed to be more yellow. I took a bite:
  Definitely more springy! But then a bitter, soapy aftertaste settled
  into my mouth so I reduced the soda to 2 tsp per qt.
  
  If you have a delicate broth, it's better to err on the side of less
  baking soda, using 2 teaspoons per quart of water. But when you have
  a full-flavored broth, go ahead and use 1 full tablespoon of baking
  soda per quart of water. You'll get slightly better results and
  won't be able to taste the baking soda once the noodles are in the
  soup.
  
  Judging by my tests, it's difficult to use the water for more than
  one or two batches of pasta, even if you top it up with more water
  to account for evaporation: The water itself turns yellower and
  yellower with each successive batch, presumably from pasta starch
  that's leached into it and continues to darken as it cooks. New
  batches of pasta cooked in that water turn an unpleasant brown
  color, and I also detected a stronger baking-soda flavor.
  
  These MacGyvered noodles won't fool a ramen aficionado, but they're
  good enough.
  
  Daniel Gritzer
  From: Serious Eats
 
MMMMM
 

YK Jim


... Marijuana is why I've mixed Ramen Noodles & clam chowder... twice.

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