Feb 172014
 

This week I finally heard about “rice ramen” from Lotus Foods. Rice ramen is gluten free and frankly looks a bit more adult and probably healthy when compared to your average ramen. Recently I’ve been trying to eat less processed and more natural foods (which generally means little to no ramen), but this product looks promising. It’s organic and has less sodium than your average pack. The other thing is that with the different varieties of rice the noodles have lots of interesting colors that would be some interesting dishes. Take a look at these purple forbidden rice noodles.

Forbidden Rice Ramen

Forbidden Rice Ramen

As for the gluten, I’m not gluten free, but a lot of people are for a lot of reasons and I know that having a quick option is nice.

I have not seen these in stores around here but you can buy them online from the link above. If you guys try it please leave a comment about it and let me know how you like it.

Ramen Rater Fan Club

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Dec 142013
 

Hans from the Ramen Rater is looking for people to join a Ramen Rater Fan Club. Joining this club will get you some exclusive content and also help out with the hosting bill for Hans. Hosting a growing site like his is certainly not free!

Ramen Burgers

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Aug 222013
 
Ramen Burger

Ramen Burger

I first heard about ramen burgers a couple weeks ago and I’ll admit I was curious. Finally this week, they arrived in my town, where foodie hipsters are slowly bringing in new and interesting foods mostly via local food trucks. If you’ve not heard of this before, basically a ramen burger is a beef hamburger that uses cooked and then grilled ramen as a bun. The sauce adds the umami and the green onion, crunch and color.

Unfortunately, I’ve not had a chance to have one of these yet, and so if you have, I’d love to hear your opinion on it. Was it good or just hype?

FULL STORY

April? Madness: Spicy Chorizo vs Buffalo Wing

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May 062013
 

I never managed to finish this in April, so now it’s May Madness and this time, two delicious flavors battle to decide which would make a great ramen flavor.

Ramen Flavor Battle: Round 1: Spicy Chorizo vs Buffalo Wing

  • Buffalo Wing (55%, 62 Votes)
  • Spicy Chorizo (45%, 50 Votes)

Total Voters: 112

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Ramen vs Pho

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May 052013
 

Westword has an interesting article, that while focused on some Denver restaurants, provides a brief explanation of the difference between ramen and pho. I’ve had and love both, but I’ve never seen pho at the store for 20 cents a pack.

Here’s a snippet:

In a bowl of ramen, the long, curly noodles are made from wheat, which has the structure-giving gluten that pho’s rice noodles do not. Ramen stock is darker, richer and cloudy, often made from pork bones cooked at a rolling boil, whereas the base for pho is traditionally made from beef and scented with star anise, cinnamon and charred ginger.

Full Story

April Madness: Ramen New Flavor Battles: Ranch vs Dorito

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Apr 212013
 

This is an epic battle that should have been posted yesterday but was not due to a mistake on my part. Who wins?

Ramen Flavor Battle: Round 1: Dorito vs Ranch

  • Dorito (64%, 102 Votes)
  • Ranch (37%, 59 Votes)

Total Voters: 159

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April Madness: Ramen New Flavor Battles

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Apr 092013
 

Yesterday I received two emails from different people with new flavor suggestions. I happen to like both ideas and so to celebrate the end of March Madness here in the US and to celebrate the fact that I’m a month behind in thinking about this, I’m starting a new flavor battle. Each round will feature 2 flavors. The winner will advance. I plan on running this all summer, so send in more ideas if you have them.

Ramen Flavor Battle: Round 1

  • Cajun (68%, 112 Votes)
  • Barbecue (34%, 56 Votes)

Total Voters: 164

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Dec 022012
 

In the city of Makati in the Phillipines, in a ramen restaurant called Mitsuyado Sei-Men, you can apparently get a cheese dipped ramen dish. I love traditional ramen, and like the author of this article, I bet I’d never order this, but apparently it was good!

My wife’s tsukemen arrived, served beside its bowl of dipping sauce, redolent of the wondrous reek of parmesan on top and with a small bowl of luminescent melted cheese by its side. Mixed together, it looked like a hearty plateful of spaghetti with cheese sauce. Going against every instinct of what is sensible and right in this world, one takes a few strands of this with one’s chopsticks, and dips it into the sauce, a rich but subtle shoyu-derived broth, nothing too strongly flavored. It’s a bite of starchy umami-coated goodness with a soothing warm chaser. The double-cheese sauce is the ace-in-the-hole for this restaurant, which might otherwise not bob its head above the crowd in the competitive ramen wars of the city.

I can’t get the idea of alfredo pasta out of my head when I think of this dish. When I order ramen, I order it for the steamy warming pork broth and the texture of the noodles, not for parmesean, would you guys be brave enough to try this?

The Full Article is here.