Changes to the Contact Form

I am working on improving the Contact Form (right hand column). I have also been asked to either move it, or make it more prominent somehow. Any ideas?

Update – 11/12/2006 at 11:30AM Mountain… The forms are
down while I work on them.

Update – 11/12/2006 at 1PM Mountain… The forms are in Beta testing. Hope to have them up by 2pm.

Update – 11/12/2006 at 1:55PM Mountain… New forms are up and running, please use them to contact me. Thanks to David M. for giving me suggestions and also beta testing.

New Contact Forms

Also, I just realized that the “Print” feature was broken. Its working again now.

Pan Fried Tilapia on a Bed of Ramen

Tilapia is usually called “white fish” since it doesn’t really have a strong or distinct flavor. It lends itself well to sauces and seasonings.

Submitted By: Andrey G
Submitted From: Davis, CA, USA

    Ingredients (for 1 person, increase as needed)

  • 1 package ramen
  • 1 tilapia filet
  • lemon wedges (to taste)
  • flour
  • salt
  • black pepper
  • paprika
  • chili powder
  • Optional spices for ramen: thyme, basil, garlic powder, etc.
    (The whole thing takes about 10 min to prepare.)

  1. Heat oil in a frying pan (enough so that it is about 1/4 inch deep). Boil some water in a sauce pan (enough to cook the ramen).
  2. Mix the flour, salt, black pepper, paprika, and chili powder together on a paper towel.
  3. When the oil has heated, coat the tilapia in the flour mixture and place it in the oil. Cook each side for about 3 minutes (it should turn dark brown).
  4. Meanwhile, cook the ramen in the sauce pan. I like to add the ramen spice packet, as well as some thyme, basil, and garlic powder.
  5. When the ramen has finished, drain it and place it on a plate, and put the cooked fish on top.
  6. If you like lemon, take some wedges and squeeze them over the fish.

Turning Around Union Foods

This is an interesting Business story from Baltimore. Victor H. Sim, a lawyer, left his firm to run Union Foods, after seeing how hard his factory workers were working. As you can imagine, the economics of the ramen market aren’t really very good, and the profit margins are quite low.

Another interesting note for you East Coast readers:

“Sim stopped supplying customers on the East Coast. “Because of fuel costs, we were losing money on every order to them,” he said.”

Overall, an interesting read:

linky linky

At Least They Didn’t Go Marcus Vick on Me

The fine folks at Virginia Tech University (who sometimes pull a gun on you in the Mc Donald’s parking lot), wrote a story about ramen and used one of my recipes. I suppose that’s okay, but I do always like a heads-up. If you can’t tell, I come from a part of the country where we ain’t too happy with Va Tech, especially their football team.


Noodle Bar Robber Pays Bill and Then Runs

Thanks to an alert reader who sent this in!

Japanese noodle-bar robber pays bill before getaway
03 November 2006

TOKYO: Police are looking for a robber who held up a noodle bar in western Japan then paid for his meal and waited for his change before making off.

The young man ate a bowl of “ramen” noodles and a side order of fried chicken at a restaurant in the city of Osaka then produced a knife and forced a waitress to hand over takings of 46,000 yen ($393), the Sports Nippon newspaper said.

When the woman demanded he pay for his meal, the robber gave her 1000 yen and waited for his 100 yen change before running away, the paper said.

Ghetto Yee Min Ramen

Spike this one with a little vodka to keep your blood from freezing (if you live in Northern Minnesota).

Submitted By: Jordan
Submitted From: Northern Minnesota, USA


  • 4oz beef
  • 1 package ramen
  • vegetables (broccoli, snow peas, etc)
  • Chinese vegetables (bok choy, Chinese broccoli, etc)
  • oyster sauce
  • soy sauce
  • sugar
  • corn starch
  • onion

Note: Recipe is hazy, amounts differ depending on personal taste

There’s a Chinese dish, involving gravy over pan-fried Chinese egg noodles (which are functionally the same as ramen noodles.) I reproduced it on a minor level as follows:

Cook 4 oz of beef of your choice, frying preferable. (I used hamburger, for extra ghettoness, and used a little of the drippings – gravy, whether Chinese or otherwise, needs a little fat.)

Boil the ramen according to directions, toss out the sauce packet. Drain, and set aside.

Boil vegetables such as broccoli, or snow peas if desired. Make sure to cook them through, as you fold them in at the very end.

Put 1 1/2 cups or so of water in a saucepan, and add 1 tsp of beef base. (NOT bouillon, or ramen seasoning.) Bring to a boil. Add beef. Add about 3 tbsp of oyster sauce, and like 1 tbsp of soy sauce, and taste it. If it’s not salty enough, add oyster sauce and soy sauce in similar proportions until it is. Add a little sugar if desired (The Chinese yee mein recipes seem to usually call for just a little.) Add a few drops of sesame oil. Make a slurry of 1 tbsp of cornstarch, and as little water as possible, and stir rapidly into the boiling liquid. If it’s not thick enough, use your judgment and make it so. Taste it again, it may or may not be salty enough. If so, repeat the soy/oyster sauce step until it is. Fry up a little onion, to your taste, and add the ramen, frying the noodles until the surface of them dries and they sizzle. Immediately transfer the gravy/sauce to the noodle mixture, and proceed to fold in whatever vegetables you like. For me this is one serving, but your mileage may vary. If you’re feeling adventurous, use Chinese broccoli or bok choy. (Significantly more authentic.)

This recipe is not for anyone with high blood pressure or otherwise on a low-sodium or low-fat diet.

Super Easy Miso Ramen

This sounds like a great camping/backpacking recipe.

Submitted By: buddhagirl
Submitted From: Nebraska


  • One package ramen noodles (any brand/flavor)
  • One package miso soup mix (the powdered type that you make in a coffee cup)
  • One green onion cut into 1/4 inch pieces

Prepare the ramen according to the package instructions, but when you get to the point where you would normally add the flavor packet, add the miso soup mix instead. You want the ramen to be a little soupy before adding the miso. Mix well, then garnish with the sliced green onions and serve.

Optional bonus round: add some diced tofu when you add the miso and let it heat through and soak up a little of the miso flavoring before adding the green onions. Yum!

DIY Ramen Seasoning?

Most of the time, ramen is about simplicity and cheapness. But sometimes you want to get a sense of accomplishment by doing something yourself, such as making ramen noodle seasoning.

Melissa writes in and asks:

“I’m looking for recipes on how to make the actual instant ramen seasoning
packets. (Kind of like boullion, but with the distinct ramen flavors.)”

I know it sounds silly, but I’ve been looking online for this for years, and no
one seems to have any recipes online. All I’ve run across is other people asking for the same (so at least I’m not the only nut out there! ;)).”