924
submitted 3 months ago by [email protected] to c/[email protected]
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[-] [email protected] 46 points 3 months ago

Meanwhile, me in the kitchen burning toast

[-] [email protected] 33 points 3 months ago

It's really your fault for attempting something so complicated

[-] [email protected] 35 points 3 months ago

If you want to kick it up another notch, add a few drops of sesame oil to it, too.

[-] [email protected] 19 points 3 months ago* (last edited 3 months ago)

To one up this one-up, use chili oil instead.

You can also add chili flakes, green onions, and thinly sliced meats such as bacon, spam, or chicken. You can also cheaply garnish with nori and sesame seeds. Or just top that shit with a slice of American Cheese. That's fine too.

[-] [email protected] 7 points 3 months ago
[-] [email protected] 9 points 3 months ago

You have strayed from God's light.

[-] [email protected] 5 points 3 months ago

Peanut butter is going too far but american fucking cheese is fine? I don't even wanna know what they put in that shit to make you call want to eat it so much.

Peanut butter is used in noodles and asian cooking plenty and it's great.

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[-] [email protected] 2 points 3 months ago

Helllll yes. Is surprisingly delicious.

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[-] [email protected] 33 points 3 months ago

He has that look in his eyes that you only see in eastern European gay porn

[-] [email protected] 20 points 3 months ago
[-] [email protected] 7 points 3 months ago

OG version of this meme

[-] [email protected] 14 points 3 months ago

And here my first thought was 'I recognise that cute face'...

[-] [email protected] 25 points 3 months ago* (last edited 3 months ago)

Seriously though, people way over gate-keep cooking. It's not hard to get into, at all. Just practice, and don't feel bad about following recipes to a tee. Even once you get better, there's nothing saying you have to create your own recipes. If you enjoy the process of cooking but not the rest, fuck putting limitations on something as simple as making food and do your own thing

[-] [email protected] 18 points 3 months ago

An excuse to add: The Bear Season 2 was one of my favorite seasons of television EVER. If it tickles your fancy even a little, do yourself a favor and watch it.

[-] [email protected] 10 points 3 months ago
[-] [email protected] 4 points 3 months ago
[-] [email protected] 4 points 3 months ago

Fork is probably one of the best episodes of television ever made.

[-] [email protected] 3 points 3 months ago

I really liked 3 Fishes, but Forks was just fucking phenomenal

[-] [email protected] 3 points 3 months ago

They're a perfect 1-2 punch. One just breaks you down (I did NOT expect that--longest-feeling hour of television I can recall). Followed by the balm of Forks, which you've fucking earned.

[-] [email protected] 3 points 3 months ago

I really enjoyed S1 and was worried S2 would get stale. Holy shit was I wrong

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[-] [email protected] 16 points 3 months ago

Want to make your ramen slap?

Add a bit of slivered onion and green onion, some enoki or seafood mushrooms, and two or three frozen dumplings.

Never disappoints.

[-] [email protected] 28 points 3 months ago

I prefer cooked dumplings, the frozen ones hurt my teeth.

[-] [email protected] 18 points 3 months ago

This is exactly the type of comment I'd expect from SatansMaggotyCumFart

[-] [email protected] 14 points 3 months ago

That's so Maven!

[-] [email protected] 4 points 3 months ago

This is what I'm here for. Please tell me more

[-] [email protected] 4 points 3 months ago

Get refrigerated/frozen ramen instead of freeze dried. Sun Noodle.

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[-] [email protected] 15 points 3 months ago

Toss some cheap canned mushrooms in there. Top Chef!

[-] [email protected] 8 points 3 months ago

I find dried mushrooms are tastier and they add umami to the broth, but it adds cooking time, so it's really a matter of preference.

[-] [email protected] 2 points 2 months ago

Ok so I've been wondering how other people do this. I've heard so many different takes on how to use dried mushrooms but I have no idea which is the best way. What I've been doing is using dried shitake mushrooms, washing and cutting them into small slices, then putting them in a small bowl of water in the fridge to rehydrate for at least 30 minutes, then, after adding the seasoning to the ramen pot, I dump both the mushrooms and the water they were soaked in into the broth. I don't know how much flavor it adds tho. How have you been doing it? And what mushrooms?

[-] [email protected] 2 points 2 months ago* (last edited 2 months ago)

I'm using dried mushrooms that look very similar to shiitake but are not labeled shiitake that I get from a Chinese grocer (they taste similar and are cheaper by weight).

There are two methods I use for two different purposes, though my reasoning for such is fairly arbitrary.

When making stir fry or similar dishes where I want sliced mushrooms, I wash the dried mushrooms, then pour boiling water over them and let them sit for 15 minutes or so or until they are thoroughly soft. Then I'll squeeze em out and use like fresh. I'll save the water (now brownish with mushroom... flavor?) for use as veggie broth in any situation.

When making noodle soups, I am far lazier. I will wash the dried mushrooms then place them directly into a pot with about a third more water (tap, room temp, or boiling from the kettle, that's faster) than I think I need for soup and simply boil them over medium-high heat, covered, for about 10 minutes until they're plump. This results in seemingly less potent, but still noticeable, mushroom broth. Then I add my other ingredients as is appropriate. I eat these whole as they have a meaty texture I enjoy in my mainly veg soups and I honestly cannot be assed to cut them after they plump up if I've already decided to make an easy noodle soup.

For what it's worth, I'm sure using method one and including the resulting broth in the soup would work just fine, it's just that I am determined to make my lazy hot pot noodle soup a one-pot affair.

I've found some brands of dried mushrooms need trimming or else the stem is too woody and hard, even with soaking. Some brands don't need this. Your milage will vary and I hope this helps!

[-] [email protected] 12 points 3 months ago

On brand, most chefs I know don’t eat like they cook.

[-] [email protected] 6 points 3 months ago

Can confirm. Not only could I not afford to eat the style of food I cooked at work, the last thing that I wanted to do when I got home was put effort into my own food.

If I was eating at work, I'd cobble together some kind of salad out of whatever scraps and nearly expired food I could shove into my face in under 3 minutes. If I was "cooking" for myself at home, about the most complicated thing that I'd make for myself was cereal.

[-] [email protected] 4 points 3 months ago

The 6th mother sauce, sugary milk

[-] [email protected] 4 points 3 months ago* (last edited 3 months ago)

Can confirm. Most chefs I know mostly eat alcohol after their shift is over. None of them are bartenders

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[-] [email protected] 9 points 3 months ago* (last edited 3 months ago)

Add a handful of frozen stir fry veggies and some slices of Chinese sausage too, then pretend like you have a lazy stoner Michelin star.

[-] [email protected] 8 points 3 months ago

I did this one time just to try cooking the hardboiled egg on my own and it wound up opening my interests to cooking and recipes. Since then I regularly cook and do meal preps / bento boxes :')

[-] [email protected] 8 points 3 months ago

Dude looks like the dollar store version of James McAvoy.

[-] [email protected] 10 points 3 months ago
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[-] [email protected] 5 points 3 months ago
[-] [email protected] 2 points 3 months ago

Wish.com Gene Wilder

[-] [email protected] 6 points 3 months ago

Buy blocks of hot pot seasoning to keep in the freezer and cut off a small portion to taste to throw in there for a major flavor upgrade.

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[-] [email protected] 4 points 3 months ago

Asian brand ramen with 3 spice/oil packets are a base for a fabulous meal. Mei Mei is my favorite brand. At least so far.

[-] [email protected] 3 points 3 months ago

I've seen this around, but haven't tried it yet. I'll give it a shot. A few of my current recommendations are Samyang Buldak Hot Chicken Carbonara (the pink packs), and for a much more dry stir-fry style noodle I LOVE Indomie Mi Goreng noodles. Comes with 5 fucking packets so that aspect is a pain, but it's well worth it.

[-] [email protected] 2 points 3 months ago

I'll be buying Samyang Buldak Hot Chicken Carbonara and Indomie Mi Goreng noodles, too. MeiMei noodles are more toasted than most noodles. I eat the noodles plain and dry as hiking fare. The noodles themselves are that good. They taste somewhat like potato chips. The leftover spice packets go into Thai dishes,

To others who are reading, I was spoiled after trying the good stuff. I quit buying plain Ramen noodles, since.

Many thanks.

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this post was submitted on 29 Nov 2023
924 points (98.4% liked)

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