Discussion in 'Streetwear and Denim' started by scott.m, Feb 1, 2010.
i think i know where you bought these
Are you the one I bought them from?
lol no, i thought you bought them here http://www.aurevoiretmerci.com/boutique/en/3_a-diciannoveventitre but noticed those are different
Although Artishard is a few sizes smaller than me. Do they fit small like low GATs? I've gotten conflicting answers.
Online advice about shoe size is dumb. I wear CPs true to size and there's no way I could size down; my feet aren't even particularly wide.
Perhaps, but a lot of people here own the same shoes. It's all relative. Like if he says he takes a 42 in low GAT or 40 in CP achilles and 41 in those or something, I'll then know what I need. The guy I asked was selling them though, so I'm not sure if he was being wholly honest. This says they're slightly bigger.
I would have had to size down two for CPs based on the pair I tried - varies for everyone.
drizzy: I feel like I should be able to ID but what's the middle pair?
surface to air
copped via chinese woman I know
i used to really like sapporo ichiban when i was younger, but as i grew older, i found it to be too salty for my liking. yes, i know it is a shoyu base :\
when it comes to ramen/ramyun though, it's really best to follow the instructions. what i generally do is follow the package instructions, add the soup base and dried vegetable package first, then i add the noodles. i cook the noodles until they just start to soften up and separate, which is when i add an egg. i cover the egg with the noodles so the egg gets poached slightly. you should turn off the flame just before the noodles become al dente because they will cook and absorb water as you eat it. i generally add dumplings, rice cake, kimchi, and scallions to my shin ramyun though :x
Eating the shin right now damn this is spicy as fuck, used about 3/4 of the packet. Did I cop the right one? I noticed yours was hot and spicy while this was gourmet spicy lol.
It's good though, will do the egg next time.
yeah, it's the same one. yours is just the updated packaging with the NO MSG label lol if you break apart the egg, it'll make the broth less spicy. i prefer mine whole poached, so i try to make sure it doesn't break.
Gotcha, I've heard starting awhile back they switched to california production and aren't as good as the korean made ones.
Saw your edit, nice I was thinking about it. Seems really good to have on a cold day.
My experience with the cheap ramen is the same I take it off heat before the noodles get soggy. I cooked this one maybe 30 seconds too much I'm a bit rusty
I wear 45 in gats and 46 in hi's
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