Been watching some stuff with chef David Chang and saw how ramen is made both in Japan and it's adptions here in N.A.
So, tonight I made ramen:
![[Image: imagejpg1_zps05614c32.jpg]](http://i1220.photobucket.com/albums/dd444/jgoodale123/imagejpg1_zps05614c32.jpg)
The real key is in the broth, so I spent two days making it.
The veg was a mix of celery, carrot and pickle for texture and flavour contrast; the chicken I seasoned lightly and then cooked so it would have a texture like pork loin; the fat for the bottom came off the stock I made for the broth and then I rendered it down to purify it; and the eggs were cooked using a combo of Chang's poaching method and Heston Blumenthal's melecular gastronomy approach for hard cooked eggs.
Overall: tasty and really filling
A few things I'm going to do differently next time, such as change the noodles (I want to go with a more alkaline noodle); going to make the stock and fat render with a combo of beef, chicken and veg instead of chicken and veg; add radish to the veg line-up; and I'm going to use some nori in between the fat and the noodles when I assemble.
And Bruce, if you're gonna continue to eat like Speng's goat then do yourself a favour and go get some chunna masalaa.
It's so friggen tasty, (my second fav Indian dish next to butter chicken) that if you don't enjoy it then you need your head examined.
Or get some tabouli and falafel, that is also some damn fine eating.
So, tonight I made ramen:
The real key is in the broth, so I spent two days making it.
The veg was a mix of celery, carrot and pickle for texture and flavour contrast; the chicken I seasoned lightly and then cooked so it would have a texture like pork loin; the fat for the bottom came off the stock I made for the broth and then I rendered it down to purify it; and the eggs were cooked using a combo of Chang's poaching method and Heston Blumenthal's melecular gastronomy approach for hard cooked eggs.
Overall: tasty and really filling
A few things I'm going to do differently next time, such as change the noodles (I want to go with a more alkaline noodle); going to make the stock and fat render with a combo of beef, chicken and veg instead of chicken and veg; add radish to the veg line-up; and I'm going to use some nori in between the fat and the noodles when I assemble.
And Bruce, if you're gonna continue to eat like Speng's goat then do yourself a favour and go get some chunna masalaa.
It's so friggen tasty, (my second fav Indian dish next to butter chicken) that if you don't enjoy it then you need your head examined.
Or get some tabouli and falafel, that is also some damn fine eating.