RamenRater’s Top 10 Noodle Bowls

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Apr 152012
 

Hans over at the RamenRater did a Top 10 instant noodle bowls in the world. In general, I prefer the brick to the bowl, but when I’m in a hurry, the bowl wins every time. After looking at his list, I’ve only had one bowl on the list, #5, and it is pretty damn good, like everything Nong Shim makes. I’ll have to take Hans’ word on the rest. Has anyone on the list tried any of these other ones?

If you missed it in February, this list is a follow-up to the Top 10 instant noodles of all time, which does not include any bowls.

Instant Noodles: A Global Strategic Business Report

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Apr 102012
 

According to this press release, within 5 years people will buy 154,000,000,000 packs of ramen annually. That’s enough for about 31 packs per person annually, which is probably how much I eat per year these days. I’ll give you the obligatory that that’s enough ramen bricks to stack them to the moon and more than 9 times (given average lunar distance and ramen brick thickness).

As I read the report more, I realized that the press release is a really a link to a full analysis of the ramen market. This is why you go to Wharton everyone.

The research report titled “Instant Noodles: A Global Strategic Business Report” announced by Global Industry Analysts Inc., provides a comprehensive review of the instant noodles markets, impact of recession, current market trends, key growth drivers, recent product introductions, recent industry activity, and profiles of major/niche global as well as regional market participants.

Unfortunately the CBOT does not currently trade ramen futures.

Tokyo Ramen Shop Holds Super Meat Day, Is Awesome

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Feb 212012
 

A ramen shop in Tokyo, aptly named Niku-ya (Butcher Shop) takes pork ramen to a whole new level. Every February 9th, you don’t get the normal amount of pork, you get 60 times the normal amount of pork, because February 9th is “Super Meat Day”. This means instead of 1 slice, you get 60 slices. You really have to see the video to understand just how much pork this is for one ramen bowl.

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Even though the video is in Japanese, the imagery is what impresses. Each bowl has about 2 and 2/3rds to 3 pounds of pork!

As it turns out, Niku-ya doesn’t even consider themselves a ramen shop, they’re a meat shop, and so if you can’t make Feb 9, you can attend Meat Day on the 29th of each month. If any reader has visited, I’d love to see some pictures!

Box ‘O Ramen from RamenPlace.com

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Feb 192012
 

RamenPlace.com was nice enough to send me a box of ramen goodies, most of which I have not tried before. Over the next few weeks and months, I plan on doing some reviews of them. Before they sent me the box, they asked me to choose some varieties from their store and I must say that I was quite impressed with the selection, including several varieties of ramen I’ve never seen before. Personally I’m excited to try the potato noodle soup.

I did make the shrimp ramen pictured above with my kid. We both enjoyed it, but it needs more water than is called for in the directions or the noodles will be too al dente. Since I’ve had that ramen before, I didn’t write up a full review, but expect some from the next ones I try.

Instant Ramen: Packet or Bowl?

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Jan 202012
 

When you’re making instant ramen which to you prefer? The packet which you cook on the stove or the styrofoam bowl which is more portable? Personally, I’ve always preferred the ramen packet as I’ve been eating it that way for over 20 years.

Instant Ramen: Packet or Bowl?

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Tomorrow is Momofuku Ando Day

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Jan 182012
 

Hans at the RamenRater let me know that tomorrow is Momofuku Ando Day, at least at a hospital in Dallas, Texas. Momofuku Ando, for those who don’t know, is the inventor of instant ramen, and obviously a genius. Since Wikipedia is down today, you won’t be able to read much about it there, so I’ll just link to Hans’ article.

Today I was looking through a Wikipedia entry all about the creator of instant noodles, Momofuku Ando. Much to my surprise, I noticed that there is a day commemorating him called Momofuku Ando Day! What’s strange about this is that it was founded by some healthcare workers – at a Dallas, Texas hospital!

What’s not so strange about this is why a day exists to honor the man.

The government insisted that the companies that made noodles were too small to supply everyone.Ando decided that he would try to fill the demand. He is quoted as saying, “Peace will come to the world when the people have enough to eat.”
After a lot of hard work, 1958 proved a good year with the first instant noodles to be invented. Simply called Chikin ramen, they were a little pricy when they came out. After a bit of time, they came down in price. Now they’re considered to be one of the cheapest foods you can get.

FULL STORY

David Chang Cooked Ramen on Jimmy Fallon

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Dec 302011
 

I don’t ever watch Jimmy Fallon’s show, although he is hilarious. Over the holidays, a relative asked if I had seen the ramen chef, David Chang, on his show, and I was surprised to hear that I missed it. Anyway, for anyone else who missed it, here it is.

Also, here’s a bit about David Chang from another bio article on him:

But to those who worship the steamed pork buns at his Momofuku Noodle Bar or the rotisserie duck at Momofuku Ssam Bar, or compete in the fiendish online lottery for one of 12 seats at the high-end Momofuku Ko, Chang’s a culinary deity: At 34, he has already won a slew of awards and two Michelin stars, been called a cultural demigod and been compared to the top chefs of the world.

Breakfast Ramen Scramble

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Dec 302011
 

This one sounds really good. I love the flavor of eggs and ramen and often make ramen egg drop soup. The format is different from normal, but well written so I didn’t want to mess with it.

Boil 2 packets of Ramen (your favorite flavor) in a larger amount of water than you;d use for soup, more like making pasta. Use the flavor packets in the water if you’d like, or save for a later step. If you save the packets, make sure you salt the water.

Have a nonstick skillet on hand large enough to hold both packets of cooked Ramen.

While the water is boiling, beat 2 eggs in a small bowl and take 3 or 4 teaspoons of the cooking water and slowly beat them into the eggs.

In another bowl or glass mix together some spices you like. I usually go Italian and use salt, pepper, parsely, basil, oregano, and garlic powder. If you like Indian feel free to use curry powder. Mediteranian use corriender, and turmeic. You could also use one or two of the flavor packets if you’d like.

Once the Ramen are cooked (usually about a 3 minute boil) drain well.

Coat the bottom of the skillet in a thin layer of olive oil and bring to a med/med high heat. Toss the cooked ramen in the oil to coat, and then stir in the spice mixture from the step above.

Once the spices are incorporated into the noodles slowly pour the egg mixture into the noodles mixing and tossing constantly. The eggs will coat the noodles and make a sort of thick sauce as they heat. The starchy water stirred into the eggs will keep them from cooking in too much of a scrambled egg mass.

Serve in a past a bowl and eat, or garnish with scallion, parmesian, baon, whatever you’d like.

Great Article on the RamenRater

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Dec 142011
 

The Skagit Valley Herald has written up a great article on the Ramen Rater, Hans Lienesch. If you haven’t seen Hans’ site, you should definitely check it out. I cannot write reviews very well, and Hans has over 600 reviews so he has the experience.

This article did leave me with one question, how come nobody ever sent me socks?

LA County Orange Chicken Ramen

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Nov 262011
 

The comments responding to this post are full of hidden jail gems for recipes. The one I just found was for Orange Chicken, similar to this Orange Chicken in jail recipe but not the same. I’m leaving the original formatting since it makes for a better read. Note that this could also be called Grape Chicken, a recipe you won’t find anywhere else.

Submitted by: Chris
Submitted from: LA County Jail, Los Angeles, CA

One of the best things I used to make in prison was orange chicken. You will need pork cracklins, the big ones from the commisary not from the packages, a lot of jelly, onion, jalepeno, and hot sauce. Boil water in a hot pot, if you are in county, use hot sink water. Put all of the pork cracklins in a plastic bag and add water, let sit for several minutes. Once the cracklins are soft drain the water and then put the cracklins in a bowl. Add a lot of grape jelly and mix up. Break a state razor and cut up the onion and jalepeno very finely. Mix everything together. Then cook some instant rice or ramen and put the mix on top. It was one of my favorites you can also add a little bit of chopped up oranges to it.