More Nostalgia

Browsing my hard drive and found this gems, and guess what. Pointcom.com is gone, but the Ramen Page is still here.

From todd@pointcom.com Fri Oct 27 08:33 CDT 1995
X-Sender: todd@pointcom.com
Message-Id:
Date: Fri, 27 Oct 1995 09:34:33 -0500
To: mfischer@umr.edu
From: todd@pointcom.com (Todd Whitney)
Subject: Ramen Home Page is Rated in the Top 5%

Congratulations!

Your home page has been rated among the top 5% of all sites on the Internet by Point Survey.

Kickin It Old School

I’ve been snowed in for 2 days now (no ramen to speak of), but at least the beer supply is holding out. Anyway, I went to the Internet Archive and took a look back into history to see what this used to look like. Unfortunately some of the images for the sites didn’t make it. And although the archive doesn’t date back this long, this website existed BEFORE the tag.

1997 – Still hosted by my school (UMR)

1999 – Looks about the same, but hosted here…

2001 – Switched to white, added some features

2004 – Joined the modern world with MovableType

2004 – Became annoyed that MovableType wasn’t free and switched to Word Press

Barbeque Cheeseburger Ramen

This one is so quick and easy and sounds pretty tasty, so I am posting it!

Submitted By: Tobias
Submitted From: Portland, Maine

    Ingredients

  • 1 package of Beef Ramen
  • Ground beef (about half the size of the Noodles)
  • 4 Tbsp. Barbecue sauce
  • Grated Parmesan cheese

Prepare ramen as you usually would, but drain most of the water out, leaving just enough to stir in with the seasoning packet. Brown ground beef in a separate pan, drain the pan of grease, saving some for the ramen. Toss the browned ground beef into the ramen (two forks helps with this). Mix in the Barbecue sauce and Parmesan cheese. Enjoy!

Pseudo-Tokyo Style Soup

As I await the arrival of the 2006 Storm of Doom, I thought I would post this warming winter recipe.

Submitted By: Min Rizor
Submitted From:Massachusetts, USA

    Ingredients

  • 1 package ramen (any flavor. Do NOT use the seasoning packet)
  • 1 or 2 Pre-cooked slices of pork
  • 2 and 1/2 cups water
  • 6 chopped baby carrots
  • Slivered white/yellow onion (or chopped green onion if you prefer)
  • Ginger powder or fresh grated ginger (as much as you want)
  • Minced garlic (as much as you want)
  • A few dashes soy sauce (not low-sodium, preferably)
  • A spoonful of chicken base

Put everything but the noodles into a saucepan and bring to a boil. Turn the heat down a little bit (not past medium heat, though) and boil it for approximately 10 minutes, depending on how soft and cooked you like your carrots. After the 10 minutes are up, remove the pork slices and add your noodles, bringing to a boil again. Boil for 3 more minutes. Pour into your favorite bowl, top with the pork and enjoy!

Ramen and Lentil Soup

I like lentils, but I always screw them up when I cook them at home. I usually start with dried lentils and have to cook them for like 37 hours…

Submitted By: Josho
Submitted From: Canada

    Ingredients

  • 1 (or two) packets Ramen Noodles
  • 1 can (large or small) pre-cooked lentils

Cook your ramen Noodles ‘soup style’ (do not drain). Open a can of lentils, and when ramen noodles are at the desired tenderness, add lentils. Using the flavor packet is optional, but probably makes it taste better. Eat!

This tastes interesting and provides a quick and cheap way to make your noodles into a healthier meal. Lentils are super healthy in loads of ways. I’m not sure it’s an actual improvement as far as taste goes… people usually think I’m wierd when I make this. It does add health value and volume though.

Post Thanksgiving Fried Ramen

Here’s the best of the post-Thanksgiving recipes. Excuse the delay, but I was in Canton, Texas, and only had dial-up access.

Submitted By: Julian

Submitted From: Boston, Massachusetts, USA

    Ingredients

  • -Leftover Turkey
  • Leftover Stuffing
  • 4 oz. Chicken Broth
  • 1 pkg. of Ramen (For best results, use Chicken)
  • Any Oil

Start by pouring some oil onto the pan. Fry up your stuffing and leftover turkey for about a 2-4 minutes. Next, set the fried stuff aside, and boil your ramen, saving the flavor packet for a bit later. Then, add more oil to the pan and fry your ramen (the stuffing/turkey should not be in the pan at this time). After about a minute, you should put in your flavor packet. Next, put the turkey-stuffing back in. Gradually pour in chicken broth. Mix and serve.

And in the Business Section Today…

Mergers, hostile take-overs, proxy fights, and… ramen? Apparently the world of ramen and high finance have come together at last in this tawdry tale of offers and counter-offers.

Nissin Food Products Co. announced Wednesday it will launch a public tender offer for Myojo Foods Co. to help the rival instant-noodle maker stop a hostile takeover by a U.S. investment fund.

Anyone know which noodle Myojo makes? Do they even make ramen? I’m too lazy to look it up today.

FULL STORY

Chicken/Shrimp and Bacon Ramen

This one sounds good.

Submitted By: Caleb

Submitted From: London, UK

    Ingredients (to server one person)

  • 1/2 an onion
  • one clove of garlic
  • 1 – 2 slices of bacon (depending on preference)
  • 6 chicken slices (approx the size of your palm)
  • you can substitute the chicken with: pork or prawns (shrimp)
  • soy sauce (i use medium strength)
  • mixed vegetables
  • 1 packet of whichever noodles you prefer

If you have noodles that need boiling, I would advise putting them on now. Slice the onion and shred the garlic or cut it up (finely). Cut up the bacon into small pieces. Add all of the above into wok (which already has a small amount of olive oil in it) and cook on a low heat. Add some herbs or which ever seasoning you usually use if you wish. Get the chicken, cut it up, and add it the the wok. Make sure the chicken is completely cooked (a good sign of this is that its completely changed color all over) then add the soy sauce. Allow to cook for a minute then add the mixed vegetables and mix together. Finally, add the noodles and mix together. Serve and enjoy.