What kind of preparation would you suggest for udon
Cause I can go to the Asian grocery this week sometime
I've never made yakiudon but I like to eat it.
When I'm making udon, especially when it's cold, I make soup.
Broth of preferred type.
Add flavorings of choice.
Udon, then top with stuff like flash boiled lettuce or bok choy, menma, enoki mushrooms, dumplings, soft boiled egg,menma, etc. However the spirit moves you.
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DepressperadoI just wanted to see you laughingin the pizza rainRegistered Userregular
there is a pan-asian supermarket near me because I'm not down in hell (they even have Golden Boy peanuts )
they sell these packaged like, vacuum sealed udon noodles, soft and everything, and you just pop it open and put some water and the seasoning pack in a bowl and microwave or pot and cook on stove, however you desire
My girlfriend bought some pre-marinated wings from Whole Foods and they cooked perfectly in the air fryer. They definitely lost all the flavor of the sauce in the cook though so I'm definitely just going to cook plain ones next time then toss them after.
I made pancakes yesterday for pancake day. If you forgot about pancake day, you can have pancakes today instead. They're easy to make. Get some real maple syrup not that fake shit.
There's a summer tradition in Japan called Nagashi Somen where you slide cooked somen down an angled pipe made from spilt bamboo to an outdoor area where a bunch of people gather around and try to grab the somen out of the pipe with chopsticks https://youtu.be/qLNPYJJyfts
I've always wanted to host a Nagashi Somen party
I made apple cinnamon simple syrup the other day and the syrup didn't turn out great, but the apple slices that were just simmering in cinnamon sugar water tasted fucking great afterword.
What kind of preparation would you suggest for udon
Cause I can go to the Asian grocery this week sometime
I've never made yakiudon but I like to eat it.
When I'm making udon, especially when it's cold, I make soup.
Broth of preferred type.
Add flavorings of choice.
Udon, then top with stuff like flash boiled lettuce or bok choy, menma, enoki mushrooms, dumplings, soft boiled egg,menma, etc. However the spirit moves you.
basically this.
i make a big pot of broth of some kind. can be fancy, but mostly it's just chicken boullion cubes in water. add in garlic, ginger, lemongrass (the precrusched stuff from the produce section), red pepper flakes if i'm feeling crazy, a bit of light soy sauce, fish sauce, sesame oil, some brown sugar, and either rice wine vinegar or mirin or both, whatever.
then i just toss in whatever frozen veggies I've got, some form of meat (lately been frozen shrimp and frozen fish balls from the asian market) heat that all up until it's ready.
In smaller pot I boil plain water, put in 1 packet of the fresh udon at a time, cook for about 2.5 minutes, pull them out, straight into a bowl, top with soup.
I likely don't have to do the separate boiling process, but since Ellie doesn't like a lot of flavor on her udon, and I like to try and pretend that i'm controlling portions, it's how i've been doing it.
Lately i've been topping my udon soup with a fried egg and some Lao Gan Ma. I don't use a lot of broth in my bowl, just enough to keep the noodles from being sticky, but Ecco loooooveees broth. so it works out well.
The wife is going out with friends tonight, which means I'm on my own for dinner.
Do I make something she usually won't eat like Sausage and Sauerkraut or a curry?
Or do I give into my inner demon and just make blue box mac n cheese and corn dogs?
Sausage and sauerkraut curry flavoured mac n cheese
Curry sausage sliced into mac n cheese.
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Brovid Hasselsmof[Growling historic on the fury road]Registered Userregular
Really want sauerkraut now
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JedocIn the scupperswith the staggers and jagsRegistered Userregular
I tried to make slow-cooker curried chicken thighs with potatoes and lentils, but I slow-cooked it for too long and everything sort of disintegrated into a delicious savory paste.
So now it's empanada filling. Which, as it turns out, is just fine with me.
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Haven't tried fresh though, may be time to get back to HMart.
Edit: boo, out of stock.
Cause I can go to the Asian grocery this week sometime
This looks fancier than what I've done, but here's a stir fry recipe:
https://www.justonecookbook.com/yaki-udon/
Go for it.
$20 for a 20in pizza in ten years will less a deal.
Crazy good deal.
I bet they'll be super busy so we'll have to get there early
But once you factor in inflation it might be almost as good of a deal.
{Twitter, Everybody's doing it. }{Writing and Story Blog}
I've never made yakiudon but I like to eat it.
When I'm making udon, especially when it's cold, I make soup.
Broth of preferred type.
Add flavorings of choice.
Udon, then top with stuff like flash boiled lettuce or bok choy, menma, enoki mushrooms, dumplings, soft boiled egg,menma, etc. However the spirit moves you.
they sell these packaged like, vacuum sealed udon noodles, soft and everything, and you just pop it open and put some water and the seasoning pack in a bowl and microwave or pot and cook on stove, however you desire
they're very comforting to me
Having one for lunch and it's super good
The beef udon set is my regular order.
Udon soup with that super thin shaved beef on top, two fried shrimp and a croquet. It is divine.
They also do kick ass unagi
Need some stuff designed or printed? I can help with that.
{Twitter, Everybody's doing it. }{Writing and Story Blog}
as seen in the documentary, Nichijou
But how do you feel about spite? http://www.threepanelsoul.com/comic/40-to-1
cooking Chuck steaks with a cast iron
{Twitter, Everybody's doing it. }{Writing and Story Blog}
They say a can of apples a day keeps the doctor away!
basically this.
i make a big pot of broth of some kind. can be fancy, but mostly it's just chicken boullion cubes in water. add in garlic, ginger, lemongrass (the precrusched stuff from the produce section), red pepper flakes if i'm feeling crazy, a bit of light soy sauce, fish sauce, sesame oil, some brown sugar, and either rice wine vinegar or mirin or both, whatever.
then i just toss in whatever frozen veggies I've got, some form of meat (lately been frozen shrimp and frozen fish balls from the asian market) heat that all up until it's ready.
In smaller pot I boil plain water, put in 1 packet of the fresh udon at a time, cook for about 2.5 minutes, pull them out, straight into a bowl, top with soup.
I likely don't have to do the separate boiling process, but since Ellie doesn't like a lot of flavor on her udon, and I like to try and pretend that i'm controlling portions, it's how i've been doing it.
Lately i've been topping my udon soup with a fried egg and some Lao Gan Ma. I don't use a lot of broth in my bowl, just enough to keep the noodles from being sticky, but Ecco loooooveees broth. so it works out well.
Democrats Abroad! || Vote From Abroad
I got this for lunch today.
I splattered soup all over my beard and shirt but it was worth it.
Need some stuff designed or printed? I can help with that.
Man, I miss doing hot pot. Stupid covid.
Democrats Abroad! || Vote From Abroad
So much hotpot this winter, both at home and at restaurants.
All you can eat hotpot is so stupid and I love it.
Do I make something she usually won't eat like Sausage and Sauerkraut or a curry?
Or do I give into my inner demon and just make blue box mac n cheese and corn dogs?
Feed your Inner Snorlax
Wud yoo laek to lern aboot meatz? Look here!
Sausage and sauerkraut curry flavoured mac n cheese
Curry sausage sliced into mac n cheese.
So now it's empanada filling. Which, as it turns out, is just fine with me.