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03-24-2013, 11:23 PM
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#326 | RS controls my life!
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giant load of roasted lamb and veggie.
Oyaku don
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03-26-2013, 07:54 AM
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#327 | I help report spam so I got this! <--
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Anyone knows how to make Japanese ramen noodles dough that have that crunch in them? Posted via RS Mobile |
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03-26-2013, 11:02 AM
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#328 | I subscribe to the Fight Club ONLY
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^ a crunch or al dante?
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03-26-2013, 11:08 AM
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#329 | I help report spam so I got this! <--
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I'm not sure how to exaplain. For example, the noodles in the ramen restaurants will be a little curly, when you take a bite, the noodles are still smooth but have a bite to them (kind of like a crunch but not a crispy crunch). Engrish |
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03-26-2013, 11:33 AM
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#330 | RS Veteran
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I think he means al dente.
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03-26-2013, 05:56 PM
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#331 | My bookmarks are Reddit and REVscene, in that order
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The term you are looking for alkaline noodles.
It is made with kansui, an alkaline solution of various salts, chiefly among them is sodium carbonate.
That's what gives it that bounce and chew.
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03-26-2013, 06:12 PM
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#332 | I help report spam so I got this! <--
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Yes, bounce is the word to describe it. Does T&T sell kansui?
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03-27-2013, 09:48 AM
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#333 | My bookmarks are Reddit and REVscene, in that order
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No idea, but some of the food pros here should know their stuff...
I want to learn to make ramen too.
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03-27-2013, 09:55 AM
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#334 | RS.net, helping ugly ppl have sex since 2001
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Lucky Peach has recipe on making your own ramen noodles (and also making the alkaline water/kansui)
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03-29-2013, 03:59 PM
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#335 | I help report spam so I got this! <--
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Made this yesterday. Simple once you have gotten past boiling and cutting up 10kg of pork shoulders, Shrimp, Squid and Pork Liver
Hu Tiu Nam Vang (Pnompenh Noodle Soup - dry version) |
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03-30-2013, 10:24 AM
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#336 | Rs has made me the man i am today!
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Had the boys over last nite...
baby back ribs with my own rub.. curing the night before
5 hours later on the bbq and a shit load of smoking chips
some new york strips
close up ready to eat |
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03-30-2013, 11:56 AM
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#337 | RS has made me the bitter person i am today!
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^ clean your bbq dude so much old dried grease
-----------------------------------------
made some burgs last night..."gyro style" ...half beef chuck and half lamb. I kept brushing it with garlic herbed butter to keep them moist and flavourful.
Last edited by donjalapeno; 03-30-2013 at 12:01 PM.
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03-30-2013, 01:49 PM
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#338 | 14 dolla balla aint got nothing on me!
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seared scallops and caviar with bacon + saffron risotto
Steak and baked lobster with sweet mashed potatoes
Albacore tuna, compressed watermelon and cucumber with "rice crispies"
Last edited by Xu.Vi; 03-30-2013 at 02:38 PM.
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03-30-2013, 03:10 PM
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#339 | Rs has made me the man i am today!
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[QUOTE=WolfGang;8199012]^ clean your bbq dude so much old dried grease
grill gets cleaned every session. All that grease on there was from the ribs.. basting in BBQ sauce and was on there for 5 hours.. grill does look nasty but its not old grease..
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03-30-2013, 03:37 PM
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#340 | 14 dolla balla aint got nothing on me!
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[quote=Eternal_SiR;8199140] Quote:
Originally Posted by WolfGang ^ clean your bbq dude so much old dried grease
grill gets cleaned every session. All that grease on there was from the ribs.. basting in BBQ sauce and was on there for 5 hours.. grill does look nasty but its not old grease.. | Flavor for all I care HAHA
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03-30-2013, 08:30 PM
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#341 | #deephouse
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Pattys and yam fries from scratch
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04-06-2013, 11:27 AM
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#342 | 14 dolla balla aint got nothing on me!
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04-06-2013, 04:11 PM
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#343 | My bookmarks are Reddit and REVscene, in that order
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| Quote:
Originally Posted by ss6o4
seared scallops and caviar with bacon + saffron risotto
Steak and baked lobster with sweet mashed potatoes
Albacore tuna, compressed watermelon and cucumber with "rice crispies" |
You do this for a living right? |
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04-06-2013, 04:58 PM
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#344 | I have named my kids VIC and VLS
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Damn that pulled pork looks awsome
Anyone have any recomendations in making pulled pork in a slow cooker? Is it best to cook it in just water or a stock or should you put a rub on it and make some
Sort of BBQ sauce or sauce for it to cook in? Posted via RS Mobile |
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04-06-2013, 10:05 PM
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#345 | I subscribe to the Fight Club ONLY
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fresh donuts; had to rise twice. i will no longer EVER eat donuts from Tim Hortons.
yeast; fried donuts
dusted with sugar
homemade blueberry jam filling
cinnamon sugar
Fresh donuts are much much better and I just can't eat another shit donut no more.
I'm going to not make donuts anymore, but make tim bits with filling. WHen my friends come over for dessert, I will give each a brown bag with cinnamon sugar and shake their own donuts.
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04-06-2013, 10:24 PM
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#346 | 14 dolla balla aint got nothing on me!
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Originally Posted by Culverin You do this for a living right? | Not anymore; its a hobby more than anything now :P. Decided to get a useless bachelors instead. 10 - 12 hour shifts = no social life
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04-06-2013, 10:26 PM
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#347 | sneaky beaky like
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Originally Posted by ss6o4 Not anymore; its a hobby more than anything now :P. Decided to get a useless bachelors instead. 10 - 12 hour shifts = no social life | just came home from a 11 hour =\
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04-06-2013, 11:09 PM
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#348 | Willing to sell body for a few minutes on RS
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Working 40 hour weeks now in the kitchen, Monday to Friday. It's not all its cracked up to be. Can't wait to get back to big weeks, just not too big. 5 11-12s a week is perfect. Posted via RS Mobile |
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04-06-2013, 11:45 PM
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#349 | 14 dolla balla aint got nothing on me!
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Originally Posted by westopher Working 40 hour weeks now in the kitchen, Monday to Friday. It's not all its cracked up to be. Can't wait to get back to big weeks, just not too big. 5 11-12s a week is perfect. Posted via RS Mobile | Where you working at :O.
For sure, I really enjoyed cooking and will eventually get back at it. Worked in a small scale restaurant with 5 other individuals, gets hectic if one guy calls in sick LOL
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04-07-2013, 11:22 PM
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#350 | My bookmarks are Reddit and REVscene, in that order
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Originally Posted by westopher Working 40 hour weeks now in the kitchen, Monday to Friday. It's not all its cracked up to be. Can't wait to get back to big weeks, just not too big. 5 11-12s a week is perfect. Posted via RS Mobile | Oh gawds, 11-12 hr days is precisely why I'm not in the industry.
I think that's just a bit too much time where I could be spending dicking around with my hobbies. Quote:
Originally Posted by ss6o4 Where you working at :O.
For sure, I really enjoyed cooking and will eventually get back at it. Worked in a small scale restaurant with 5 other individuals, gets hectic if one guy calls in sick LOL |
We should have a day at my place and just play.
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