It’s been a while since we made ramen.
https://redd.it/1bxs5ye
@r_ramen
Tonkotsu hit 140 on stove top overnight - worth being concerned about?
I'm generally sensitive about about food safety, and visiting family. They wanted me to make ramen, so but I had to cook it on their outside burner and it's been going overnight. The weather changed pretty hard and it got windy and cool in the middle of the night so the burner level wasn't strong enough to keep it at ~180 through the whole night.
I really, really don't want to get everyone sick, and the temp has me concerned that it could be problematic. Is it best to just dump the batch and start again or should it be fine if it's brought back up to a boil now?
I understand that the problem with food safety isn't the bad bacteria itself, but the waste it makes, but I think the fact that it boiled for hours before it hit that temp should mean it's okay
https://redd.it/1bxc3j9
@r_ramen
The thing about Instant Ramen
Everyone thinks of Instant Ramen as being the “poor” food. Like it’s synonymous with being “broke” or being a ”broke college kid” food. But what people forget… is that Instant Ramen is actually such a lifeline for those that are struggling. It’s literally keeping me alive right now, even though it’s the butt of so many other’s jokes.
https://redd.it/1bx5z6c
@r_ramen
Brookings, OR -Kaya Sushi and Noodle House.
https://redd.it/1bx3iq6
@r_ramen
Made a creamy chicken ramen bowl tonight ^_^
https://redd.it/1bx18h4
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Gonna be wild Friday night!
https://redd.it/1bwk68l
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All bowls from my recent trip to Japan
https://redd.it/1bwaiv0
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Spicy ichiban Ramen for only 199.. Who has tried this on Kyukyu ramen? Sobrang worth it noh! 🤤
https://redd.it/1bw7h3u
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I made another lamb ramen with shoyu tare
https://redd.it/1bw0sls
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Homemade shio tori chintan. Heavily inspired by Way of Ramen's video on Sano San's shio ramen
https://redd.it/1bxpwxq
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Duck, rabbit, and pork shio ramen.
https://redd.it/1bxo2lc
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A photo of a steaming bowl of delicious noodles, the noodles are topped with fresh vegetables and a savory sauce
https://redd.it/1bxe6pn
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Homemade mizo ramen with fried tofu 🤤 Bon appetit!
https://redd.it/1bxaa5z
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Looking for a list of all (or as many) ramen-styles in Japan
https://redd.it/1bx6ycv
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Light Shoyu Tonkotsu at Hiroshima’s Best Ramen Shop “Youki”
https://redd.it/1bx3kka
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O M G 0_0!!! Best I have EVER had!
https://redd.it/1bwy6g0
@r_ramen
So worth the crazy amount of dishes to wash ☺️
https://redd.it/1bwtwbs
@r_ramen
Does anyone know what this says in English for the instructions
https://redd.it/1bvyzzk
@r_ramen
Can anybody explain to me why ramen is so good?
I’ve been around the culinary block a bit. Bartended for 10 years in numerous types of atmospheres (one was a legit Japanese Izakaya in Orlando) but never before have I had an obsession with a singular dish, let alone an entire culinary cuisine set in a small island nation.
Is it the balance of liquid, solid, fat, starch, protein, nutrient mix that ramen takes? Is it the amazing cost effectiveness of a bowl (a 13 dollar ramen is near the same price of a Big Mac meal in the US currently) when it fills your belly and your culinary soul safety eating? Is it the story of enduring preservation of culture, uniqueness, and diversity in a sense of unity after rebuilding half the country from destruction after a world war?
The many times I’ve gotten ramen over the years, I ask myself these types of questions. It’s become more frequent recently with my experience, as I’ve asked “Why do I feel this way towards Ramen than say ‘Lasagna’?”. Or maybe steak? Or sandwiches? Or soup? It was an odd line of internal questioning coming from a culinary aspect. For some reason, I have heavy respect and appreciation for the singular owner of a 3rd generation ramen shop that seats 30 max than a 3rd generation BBQer that seats 150 and gets rave reviews all the time. I never grew up knowing ramen as a regular thing (I knew bbq, steaks, good Italian, a variety of other cuisine samplings) from general socialization in dinners with my family but for some reason the moment I tasted real ramen I was hooked. Now, anytime I can’t think of something to eat “Why not ramen?”.
I’ve never had a food category impact my life so much as this one, and I just wonder if some of you feel the same. For a while, I was burnt out on food culture. I had seen so many types of cuisine and cuisine fusions in my years that I didn’t care if it was a Big Mac or fillet mignon because “Hey I’m getting paid 15 dollars an hour on average to make a 20 dollar cocktail so at least it’s calories”. Once I got introduced to ramen I realized great food can be made in the worst circumstances and that lately changed my perspectives on eating, food in general, and how I spend money on food.
I love ramen, and the history of how a singular dish did so much good for a war-torn nation makes it even better with every slurp. I don’t know how this dish infected my mind, but I’m glad it did. I’m thinking of getting a bowl right now.
Tl;dr: American loathes the current state of culinary society and is reborn culinarily from the power of ramen. Asks why this shit is so good from the community.
https://redd.it/1bw4i2d
@r_ramen
Spicy Tantan from Menya Daruma
https://redd.it/1bw3enr
@r_ramen
