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Random food thoughts - Street edition - Page 26

post #376 of 453
Quote:
Originally Posted by g transistor View Post

every week I try to make noodles at least once, starting broth from scratch. always takes forever but the end product is something that I enjoy and eat for days


from a few weeks ago, cruddy photo but whatever

dashi base with gochujang, simmered with oxtail, charred ginger and onion, a good amount of korean pepper, chinese fermented bean paste. super savory and full bodied with the right amount of spiciness. topped with green onions, kimchi, messed up soft boiled eggs (fuck electric ranges), enoki mushrooms. had to use udon noodles because I couldn't find acceptable ramen noodles (Sun brand where are you)

last week made wonton noodle soup, before that made crunchy stone pot bibimbap rice vermicelli. I want to try my hand at ramen but until I find a good brand of noodles to use I don't even wanna take the effort to do so. Probs gonna start doing my rounds of Vietnamese noodles now that I'm low on Korean ingredients so maybe I will post pics and recipes of that

Recipes would be great. The few times I've tried to make noodle dishes they've been pretty underwhelming. A majority of that may be due to the fact that I am white though... shog[1].gif
post #377 of 453
Quote:
Originally Posted by cyc wid it View Post

A lot of ramen places will do that/used fried onions and garlic too right? For shio ramen type broths. I have a ban xeo craving now.

I think when he said charring he meant like black charring. Vietnamese do that french broth thing where you char an onion



Iirc the word pho is the Vietnamese pronunciation of the french word feu like pot au feu (which I think means fire?)
post #378 of 453
indesertum is right, the charring of the ginger and onions is only for the broth. I don't think there is a consensus about the etymology of pho, as there's evidence for influence from both French vocabulary and Chinese vocabulary. The method for making a good pho broth is very much like pot au feu.

banh xeo is amazing. I'm craving it now too
post #379 of 453
Quote:
Originally Posted by Ken P View Post

Recipes would be great. The few times I've tried to make noodle dishes they've been pretty underwhelming. A majority of that may be due to the fact that I am white though... shog[1].gif

honestly if you aren't willing to commit a lot of time to it, making noodle dishes with broths won't ever turn out amazing. It's a lot of effort, maybe you can speed it up with a pressure cooker but I don't own one. The plus side is that, if you have a huge stock pot, you can spend a day to make a big ass pot of broth, eat a bowl or two fresh, and freeze the rest for whenever you're hungry. This is what I do in the winter.
post #380 of 453
Pssh, amateurs, I make my noodles too:





Y'all should watch my cooking program for more tips:

7U3JeNy.png
post #381 of 453
we need links to said tv program. that's pretty awesome

is that natto on the noodles?
post #382 of 453
Quote:
Originally Posted by indesertum View Post

we need links to said tv program. that's pretty awesome

is that natto on the noodles?

Unfortunately not an actual cooking program, it's a Japanese language instruction program where I occasionally cook while demonstrating vocab!! My request for a cooking spin-off was denied because I'm actually not that good haha

https://cgi2.nhk.or.jp/gogaku/other/japanese/

It's fresh shimeji mushrooms, ground daikon radish, and a konbu-based broth
post #383 of 453
hey nicelynice is there anything you don't do?
post #384 of 453
What is even your life. I want it
post #385 of 453
I was in HCMC earlier this year and stumbled upon this noodle place near Snail Street. Not sure what they sell cos they didn't have a menu. Had a pork rice noodle (pork pho?) and the broth was sick. I could use a huge bowl of that and bun bo hue right now.
post #386 of 453
My friends paid someone using Task Rabbit to wait in line at State Bird Provisions for them. redface.gif
post #387 of 453
I guess if you can't write your own program to automatically book a table then paying someone to wait for you works just as well.

Techies Are Hacking State Bird Reservations [UPDATED]
post #388 of 453
Went to Hakata Tonton in NYC last night, which was delicious. You get a Big hot pot and after you've eaten everything in it you add eggs and rice or noodles and they cook it down. They also don't accept tips which was interesting for America.



Oh and the dessert was good too.

post #389 of 453
Quote:
Originally Posted by g transistor View Post

What is even your life. I want it

Haha I promise my life isn't that interesting, I spend most of my time in my house in my underwear talking to you guys
post #390 of 453

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