Initial Impressions
I ordered Taylor Stitch's 10 oz indigo Cone Mills Flatout shirt (http://taylorstitch.com/products/indigo-cone-flatout).
The denim shirts come in three colors:
Indigo in 10...
This was a gift from my boss. I kept it for a few months before I just sold it.
It is pretty solid. Made in USA. You can't beat the quality.
If I needed a sterling silver money clip I would buy a...
I just picked this up and I am pretty pleased. Just what I expected.
I am pleased with the Bark. However, I wish it was a little darker.
A great deal for $35. Comparable to other belts in the...
I am a thin build girl with skinny hip and bums, I normally wear a size 25 in Paige denim, and thought I give the selvedge raw a try. The 24 of New Standard is too bulky in the high waist leg,...
The packaged stuff is OK if it's a decent brand, but I'm leery of the chemicals in the flavor packets. Only use half the flavor packet and don't drink the broth.
When I had some friends visit me in Tokyo, I could not understand how and why they had such a hard-on for Ippudo in Ebisu - after all, it's just a fucking chainstore. What I did not realize was that they had a branch restaurant in NYC which seems to have generated some hype. Taking a cue from their preferences, I was disappointed to discover they didn't seem to appreciate me introducing them to Yoshinoya. As there's hardly any hype or PR in English, most people visiting Tokyo will miss out on the ramen shops considered to be the best by Japanese in the know. This TV program a few years ago, picked a small shop called Mendokoro Kururi as its #1 pick: A review (in English) is here ... lots of other good picks on this English-language ramen blog. Oh, and definitely rent Tampopo . It's definitely a fucking classic!
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there is only one ippudo in america. it's a flagship, kind of like the first mcdonald's that opened up in tokyo (which used to be better than the ones over here). yoshinoya's are all over the place, and they're as bad as mcdonald's.
Yeah, I guess they (Ippudo) have marketed themselves well in the US. Kinda like Uniclo (Fast Retailing) in some ways. Their stuff is practical and cheap, but not anything close to trendy as it seems to be in the UK and the US. Like shouting out "hey guys! look at the great threads I got at Target!"
far more than just pork bones in tonkotsu soup, a typical tonkotsu recipe would also call for a ton of dried seafood of various types. Bonito flakes are really popular, you need a seafood component for the MSG. This is partially why pho and ramen go head to head in the noodle soup wars - noodles in MSG-laden meat broth are the common basis. noodles can be pulled but are usually cut, springiness and texture are accordant; toppings are your own call. I like a shit load of sprouts, bamboo shoots, and beni shouga.
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far more than just pork bones in tonkotsu soup, a typical tonkotsu recipe would also call for a ton of dried seafood of various types. Bonito flakes are really popular, you need a seafood component for the MSG. This is partially why pho and ramen go head to head in the noodle soup wars - noodles in MSG-laden meat broth are the common basis.
Really? I knew that was true for dashi, but did not know that about tonkotsu.
there is only one ippudo in america. it's a flagship, kind of like the first mcdonald's that opened up in tokyo (which used to be better than the ones over here). yoshinoya's are all over the place, and they're as bad as mcdonald's.
Really? I knew that was true for dashi, but did not know that about tonkotsu.
yeah, I should've said a textbook classical tonkotsu is just pork, onion, and garlic. my bad. everybody just hears 'ramen' and can get the one kind, but when I eat in Japan it's always changing and I'm buggered by this gyokai trend - nowadays everybody is eating gyokai ramen that is a mix of katsuo, some maguro or saba flake, maybe dried shrimp, and that gets mixed with the pork soup. It's trendy in Japan, it's supposed to be 'wa' and shit, because you know how they like they like their umami. I don't like it.... but I do like a bit of oomph in my soup that only a small seafood component can add - and I don't even really like eating seafood of fish. diagram: http://soup-noodle.com/item/sakana.html
Best ramen I had was in Kyoto.
Both were chicken based, the chashu was also chicken. I have pics for both, will post later.
I dont understand the tonkotsu/gyokai trend either. Nature has kept them separate on land and sea, dont see how they will blend together in a ramen bowl.
As there's hardly any hype or PR in English, most people visiting Tokyo will miss out on the ramen shops considered to be the best by Japanese in the know. This TV program a few years ago, picked a small shop called Mendokoro Kururi as its #1 pick: A review (in English) is 
.
