Weekend Whimsey!

In Which I Forgot To Post Yesterday, so Have Some Noms &; Blather

Guess what guys? Yesterday was taken up largely by me trying out my new bicycle.

Ain't she purty?

So, yeah, that happened yesterday. It has a bell, a reflector, a back board for strapping stuff onto, and a front basket (not pictured). It's been 20 years since I last rode a bicycle with any regularity, so I'm having to relearn how to use it. Also, I'm maybe 1 inch too short for it, so mounting the saddle is a littttttle difficult. It's probably the best time to get a bike here, because all of the high-traffic events have been canceled, and we've closed our harbors to cruise ships with more than 50 passengers.

I'm excited that I'll get to be more mobile. I'll need a bike lock, but other than that (and some practice) I'm ready for this! I'm stoked!

But enough about a bicycle...

Usually on Sundays I've been posting food, right? So where's it at? It's on YouTube :P I made me some more Nissin Demmai Black Garlic Oil Tonkotsu Ramen after it was requested by a fan who purchased me a couple of Ko-Fi's. This was someone who knows me first-hand, so they knew I had the ramen to test. I probably won't be able to do stuff like this all the time, but it's fun to be able to do it once in a while.

Alright! There's the video!

And hey, if you guys like it, give me a like and hit subscribe on the ol' YT.

That's all from me today - got me some crochet to work on and people to watch videos with!

Go Enjoy Something!
FC

Survival Sunday 302: Kumamoto Spicy Ramen

New Year, New... Noodz?

It's time for me to tell you about some tasty ramen from Umai Crate!

That's right, the first thing I've made up for the blog this year isn't some sort of scratch-made treat or easy access meal, it's another random pack of noodles shipped from Japan. If you're studying abroad, live in Japan, or have access to a proper Asian market here in the US, however, you may be able to find this Kumamoto Spicy Ramen, which, spoilers, is delicious.

Here's the handsome package!

Ideally, you'd have some fried meat, some veggies, and an onsen egg to go with this delicious, thick-brothed ramen, but I was feeling lazy and hungry and just wanted to stuff my face with delicious noodles and spicy flavor!

A slightly blurry picture of what was in the package

In this sleeve of noodles, you get a robust handful of noodles (which are slightly salty when dry and are addictive to snack on while you wait for the water to boil), a powder flavor packet (the red one), and a packet of hot oil - probably hot sesame oil, if I had to guess.

The instructions from Umai Crate!

I looked up the conversion for 500ml because I didn't know if I'd have access to a measuring cup with ml instead of "cups" (thanks US Imperial system...), and it turns out that 500ml is about 2 cups (2.11 to be more accurate...).

Lucky me, the kitchen I was using had a multi-measure cup that I used to pour about 450ml of water into the pan, since my partner's not really a broth person and I was in the mood for some extra-thick soup. You can, of course, cook your noodles how you like.

I let the water boil on the stovetop in a fairly small pot (I figured that since it was a simple packet of noodles I wouldn't need much of a pot, and I was right). Once the water was bubbling around, I put the noodles in.

I don't break my noodles when I put them in the pot. I know some people do that as a space-and-time-saving method (shorter noodles cook faster, I guess?), but I'm more of a naturalist and allow the noodles to slowly wilt into the pot like a grumpy toddler slipping into dreamland.

Except I don't want to eat a toddler, and I really, really wanted to eat these noodles.

And once the noodles had been in their spa for a couple of minutes, I grabbed the red packet.

Opening the soup base on one of these Umai Crate packs is always exciting. It's basically a party every time, and you never know what you're going to smell, really. This time, the rich umami flavor came across in the scent of soy sauce and some meaty undertones. It smelled salty and savory and delightful, and I made sure to sample some of the powder that was left behind on the packet when I dumped it in the noodles. It was absolute heaven.

Salty, faintly sweet from the small amount of sugar in the soy sauce, meaty, soy sauce-y... perfection.

I turned off the heat and stirred in the flavors.

The water was almost completely opaque once I added the broth packet.

By now, the kitchen was filled with the wonderful smells of cooked noodles and rich broth, so I dumped the whole thing in a large bowl.

Look at that glossy, oily sheen!
Gorgeous!

Of course, there was one more step to add to this wonderful ramen - the spicy oil!

I tore open the sachet of oil very carefully, because that stuff is no joke to get in your eye, man. I promise, chili oil is a nightmare that you'll never forget when it's in your eyes.

Thankfully, though, it cooperated perfectly and drizzled into the bowl without fighting me at all.

Beautiful.

The oil itself has a very neutral flavor, since it only exists to lend spice, but once it combined with the actual noodles and broth? Call Guy Fieri, because that's a one-way-trip to Flavortown.

Oh god. Why did I write that...

But seriously, that's some addictively spicy, perfectly rounded deliciousness right there. If I could, I'd eat that once a week. It's the flavor equivalent of a sweater that, yeah, can sometimes be a little too warm, but it's so comforting to wear that you can't stop putting it on, even though it's mid-April and you might get heat stroke!

Mind, this isn't crazy hot. It's spicy, don't get me wrong, and if you get it down the wrong pipe, you're going to feel it for a while, but this isn't Shin Cup spicy in any way. It's not even as spicy as a Tijuana Mama sausage. It's just... comfortably spicy. It's the kind of spicy you keep going back for.

If you do live somewhere that carries this Kumamoto Spicy Ramen, then please do pick it up. Even if it's just to shoot a pack my way...

mmm....

noodles...

Go Enjoy Something!
FC

Survival Sunday 249: Bibim Men!

In Which I Try Some Instant Bibim-Men!

Some friends dropped off a package of Instant Bibim Men, and I was eager to try it. What's Bibim Men? Well, imagine if you took Bibimbap and Ramen and made them have a baby.

What's Bibimbap?

IT'S HEAVEN IN A BOWL!

This is Bibimbap

Korean cooking has mastered the art of "I have it, so I'll eat it" in a way few cultures have quite approached. Bibimbap is basically several veggies and/or meats, stir-fried, and placed in a bowl. A runny fried egg is placed on top. There might be rice or noodles on the bottom. And then there's the sauce.

Korean sauces are notoriously delicious. Korean barbecue is some of the best on earth, so of course I'm going to love a Korean breakfast with a barbecue-style sauce that you pour on top!

And then there's Bibim Men.

See, Bibim Men takes that sauce and pours it onto ramen. Perfection!

But perhaps not enough for a single meal.
We had some yuzu soba left over from an Umai Crate, and had that as well!

Unfortunately, it being winter, veggies are harder to get hold of (plus, I was feeling lazy), so I had some leftover chicken that I added to the mix.

The Chicken.

I boiled the chicken and noodles together - can't remember if I did an egg, but I don't think I did? I should've. Regardless, I boiled the precooked chicken to heat it up.

It smelled great!

I also used the chicken noodle water to reconstitute the soba, but that's not really important right now.

The Bibim Men Sauce.

Once the noodles were cooked, I drained all the water and put all of the noodles and chicken in a bowl, where I eagerly snipped open the sauce packet and began to pour it out.

Apologies for the autopsy photo quality, but it was dark in the kitchen...

Thick, dark, fragrant sauce spiraled down onto the bed of noodles and chicken and my eyes widened significantly as I took it all in. Oh. My. God.

This is an amazing dish.

It's so amazing that, yeah, it didn't even quite make it to the table to get photographed before we dove in!

The sauce is sweet, spicy, savory - delicious. It buoys the noodles from bland to grad and pairs so perfectly with chicken that it was as though it was preordained! Honestly, I'd pay money to eat this at a restaurant, it's that good. I can only imagine what a 100% home-made version would taste like, and that's without veggies. Ideally, I'll get more and make it with bean sprouts, some stir-fried spinach or collards, carrots, mushrooms, peppers, etc. And I'll put the over easy egg on top and let the yolk soak through.

Just thinking about it is torture.

And yes, the soba was never more than an afterthought, which is a pity.

Because yuzu soba is always good.

If you've been wondering what yuzu tastes like, it's basically what happens when all the citrus fruits get together and create a Frankenflavor. It's... citrus. There's not really any other way to describe it. It has the freshness of grapefruit, the zing of lemon, and the mellow juiciness of oranges, and it's delicious. It pairs so well with the earthy flavors of a chicken-tinged soba broth and the thin-but-firm noodles. Definitely worth making up, but it does pale by comparison to the Bibim Men, which was the absolute star of the show.

I think that'll do it for me today.

I've made myself hungry :P

Go Enjoy Something!
FC

Survival Sunday 245: Missing the Point of Vegan Noodz

In Which I Make Vegans Very Unhappy - Sorry!

Let me begin by saying this: I love vegans. I love vegan food. I love the tenets upon which veganism as a cultural movement are based. I am not, however, a vegan myself. I enjoy too many animal-based products and legitimately cannot afford to enjoy a 100% plant-based diet without being 100% miserable and living entirely off of tinned veggies, which... aren't ideal.

So when we wound up with the Samurai Ramen - a 0 animal ramen with no garlic or onion or msg (the last three of which I actually quite like) - I was a bit skeptical.

Because for me, garlic and onion are nearly my lifeblood.

And generally, "healthy" ramen is pretty bland even with the addition of either garlic or onion.

But it did look pretty amazing...

So we decided that the best way to round out this wonderfully well-intentioned noodle concoction was to add both deli chicken and egg.

Which is pretty morbid when you think about it...

Deli chicken breast, which I sliced up and soaked in the egg

I enjoy the occasional vegan ramen, to be certain - they're usually beautifully put-together with some really fascinating soup bases and flavor combinations. However, I was... incredibly hungry the day we made this, and I find these ramens to be usually a little hard to fill me up. So I decided that the animal proteins would serve as filler here. Delicious, delicious filler.

The noodles were thin and only lightly salted, and the soup base
was liquid, so I couldn't open it ahead of time to check how it smelled.

I was very, very excited to try this ramen, so I started up a pot to boil on the stove with about 1.5 cups of water for each sheaf of noodles (3 cups total). Meanwhile I grabbed a small knife and sliced the chicken into thin strips and cracked a pair of eggs into a bowl with them. Then I broke the yolks and got everything mixed together. At this point, my partner decided that the "no garlic/onions" thing was not for us, so in went some garlic powder and a little curry powder as well. I loooooooooove curry, so I was all for that.

No joke, I actually kind of wanted to just... dig into this as it was.
And I'm paranoid about raw eggs.

So here's the thing about adding eggs into ramen while it cooks: The water immediately clouds as the proteins in the eggs meld into the boiling water, and the noodles become coated. This means that every bite is filled with eggy goodness!

Though it does look a bit... nightmarish.

I really liked how the boiling action changes the texture of the chicken lunchmeat! Like with ham or roast beef, boiling the precooked chicken breast toughens it and makes it stand up better against the smooth slickness of the noodles.

I mean, look at this... it's gorgeous!

The soup base was very flavorful - almost intensely so. It had a lot of soy sauce flavor and was filled with umami. I may have to cry bull on the "no MSG" thing, since MSG comes from soy sauce (and mushrooms, and other umami foods). That's like saying there's "no vitamins" in orange juice...

Regardless, it's a really good ramen even on its own, but making it a ramen egg drop soup makes it even better! Since there were so many ingredients, we only wound up with maybe a half cup of liquid out of three cups of water! I cannot believe how good it was, too. Warm, rich, and incredibly satisfying, if you can get your hands on some Samurai Ramen, then you absolutely should.

So thank you, Umai Crate. That was awesome!

Go Enjoy Something!
FC