I posted a couple years back about a ramen robot. Well thanks to my buddy Dave, we now have a video of a ramen robot in action. It’s not clear to me whether it’s the same one, but it’s cool regardless.
I usually post this once a year because usually by then I get a great new idea from someone on a flavor for instant ramen. This time it was because someone suggested what has become my favorite flavor for things, honey mustard. I love honey mustard salad dressing, in salad, on french fries, on burgers, for chicken, etc etc. I think it might be a great ramen flavor too, but the others on this list also sound good.
"No, this is 174 pages about ramen. Really.
It's part-literary magazine, part-conversation between friends and a whole lot of attitude about the state of noodles and cooking, the first of what will be a sprawling quarterly mix of ideas, art and recipes in exploration of a single topic.
"We thought the first one that was fitting to talk about was ramen because there was so much that hadn't been talked about in English," Chang, the force behind New York’s Momofuku restaurants, told The Stew.
And from another story:
But here's the thing. Lucky Peach is good. It's so good that if I hadn't received a free press subscription, I would immediately pay the $28 annual rate to receive four issues of maybe the most original and best new food magazine that will debut this year.
Anneli Rufus, the “Comfort Food Freak”, wrote a column last week called “Ramen is Racist”. The headline mainly has to do with the naming of the noodles and Japanese imperialism in the 1930s and 1940s, but no matter what you call the noodles, I enjoy eating them! The article continues with some detailed history on the origin of ramen, the meaning of the Japanese and Chinese words for it, leading into the right way to eat it.
Ramen -- although it wasn't called that, then -- first appeared in Japan in 1910, when Chinese cooks at Tokyo's Rairaiken restaurant created a signature dish comprising broth and Chinese noodles, which were yellower and more elastic than Japanese noodles because -- then as now -- their dough was kneaded with kansui, a sodium-carbonate-infused alkaline mineral water.
A couple weeks back I was told about a new iPhone/iPad game from Moxy Games called “Me So Ramen” and I had to wait until my kid got back from vacation to put it on an iPhone and try it out. I finally installed it tonight and it was pretty fun! The most important part for budget minded ramen fans was the price, free. The point of the game is that you're running a ramen shop and have to quickly fill customer orders. Level 1 starts out with just a few customers and a few ingredients, but it gets more fast and complicated from there. At level 1 you only have one type of bowl, broth, eggs, and seaweed (I assume it's seaweed anyway). Level 2 added shrimp, and level 3 added a different type of bowl and more customers. Since the game is free, it has some ads at the top, but they were fairly unobtrusive. I played it for about 10 minutes tonight and was getting pretty good until my kid wanted the phone back. Hopefully they come out with a version for Android and webOS
The Seattle Weekly has an interesting take on going through 24 hours and eating ramen with every meal and for every snack. I'm on board with some of these, including the breakfast burrito and the salad (which I've tried), but I don't know about the dessert. The dinner idea looks awesome, it's basically a Shepherd's pie, and I may just try that the next time my vegetarian wife leaves town. Here's a sample from the article with the dinner recipe:
Dinner: Ramen Beef Pie
Now that work is over, you can finally go home and enjoy a nice, giant helping of ramen beef pie. It's like Shepard's Pie or Pâté Chinois, a dish they serve in Canada, only ramen style.
1. 2 packages of ramen noodles
2. 1 lb of ground beef
3. 1 can of sweet corn
4. 1/2 c of onion
5. vegetable oil
Cook the ramen noodles in a pot for 3 min. Chop the onions, and in a separate pan, heat the onions and brown the ground beef until fully cooked. Then dump it all into a casserole dish, layer the sweet corn on top of that, top it with ramen noodles, and bake in the oven for 10-15 min. You won't be disappointed.
Brandon from Alamaba sent me what is probably the world's cheapest spaghetti recipe. I've never actually put pasta sauce on my ramen, but I don't see why this wouldn't work
Two bricks of ramen
Ragu spaghetti sauce (with meat), approx 1 cup
Garlic salt or Garlic powder
Dinner rolls or bread
Boil two bricks of ramen in 2 1/2 cups of water. While that is cooking, add the Ragu spaghetti sauce to a separate sauce pan, stir in some Italian seasoning to taste and heat. After the noodle cook, drain them and mix them into the Ragu. Warm the dinner rolls and then spread with butter and sprinkle with garlic powder or salt.
Bullex, a company in China is selling a “Bigger Automatic Instant Noodle Production Line”. The contraption produces nearly a quarter million bags every 8 hours. There’s no price unfortunately, but if you have a large warehouse and can accept delivery by "sea or train" then this is the ramen manufacturing line for you!
This is an awesome idea: Use ramen noodles to form a bun and make a burger out of it. A genius food vendor in Yoyogi Park (Tokyo) is serving essentially a ramen burger, albeit one with pork instead of beef.
The ramen burger swaps out the bun for grilled ramen noodles and uses simmered pork (chāshū) instead of a beef patty. Standard hamburger toppings are replaced with simmered bamboo shoots (menma), and there are a total of three sauces to choose from: miso, soy and tonkatsu.
Although originally this concept was invented outside of Tokyo, in Kitakata, Fukushima, I had trouble finding information beyond what is posted here. Mainly, I could not figure out the correct Japanese name for this creation, does anyone know?