Exactly. I figure if there's real fruit in there it at least gets to call itself juice at a minimum threshold (I guess the FDA counts 10% or something?). But I was talking about powdered... stuff... that is nothing but a cocktail of different chemicals and sugars.
The kind of stuff that rots your teeth as soon as it hits them.
I keep seeing these frozen 'cans' of juice in the freezer section of grocery stores. What are they? You mix them with water and they're magically juice from concentrate?
I keep seeing these frozen 'cans' of juice in the freezer section of grocery stores. What are they? You mix them with water and they're magically juice from concentrate?
Yes?
Frozen concentrate has been around for 60+ years now.
I keep seeing these frozen 'cans' of juice in the freezer section of grocery stores. What are they? You mix them with water and they're magically juice from concentrate?
well, yes
when you add the water back to the concentrate, you [strike]magically[/strike] logically end up with juice, from concentrate
a lot of the stuff you get in bottles/jugs is from concentrate as well. The FDA allows a certain amount of unlisted added sugar in the stuff, more or less because they frequently use not totally ripe fruit and otherwise it would be too sour.
It's why not from concentrate 'premium' OJ and fruit juices cost so much more(you need better product). It's one of the rare times you are actually getting nothing but juice.
a lot of the stuff you get in bottles/jugs is from concentrate as well. The FDA allows a certain amount of unlisted added sugar in the stuff, more or less because they frequently use not totally ripe fruit and otherwise it would be too sour.
It's why not from concentrate 'premium' OJ and fruit juices cost so much more(you need better product). It's one of the rare times you are actually getting nothing but juice.
I only buy Langer's, Simply Orange, and sometimes Juicy Juice. Go to Hell, Minute Maid, and take your concentrated juices with you!
..... but before you go, bring back that Ghostbusters-themed HI-C.
a lot of the stuff you get in bottles/jugs is from concentrate as well. The FDA allows a certain amount of unlisted added sugar in the stuff, more or less because they frequently use not totally ripe fruit and otherwise it would be too sour.
It's why not from concentrate 'premium' OJ and fruit juices cost so much more(you need better product). It's one of the rare times you are actually getting nothing but juice.
I only buy Langer's, Simply Orange, and sometimes Juicy Juice. Go to Hell, Minute Maid, and take your concentrated juices with you!
..... but before you go, bring back that Ghostbusters-themed HI-C.
The "Simply _____" brand is one of the best things in the world.
Also, for some reason I imagine headcrab being a very gelatinous meat. Like eating a brick of gristle or something. God knows where I got that impression from.
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VariableMouth CongressStroke Me Lady FameRegistered Userregular
I keep seeing these frozen 'cans' of juice in the freezer section of grocery stores. What are they? You mix them with water and they're magically juice from concentrate?
maaaaaaaaaaaan a friend of mine used to do this thing where he'd just chug a whole can of soda. not really impressive but at the time it was... well it was something.
but one time he grabbed a grape juice concentrate can. oh man. he drank it. I don't want to know how he felt after.
Kimchi is all that food should ever be: Tasty, good for you, and cheap as dirt.
I used to always have a pot of kimchee in the fridge when I lived in Japan and would eat it as a snack food. Nice and spicy. I really miss having it readily available at the grocery store.
Kimichi is a great great snack food. So tasty. I still like kraft slices. Throw two on between some bread, fry it up with butter and tasty tasty grilled cheese.
I try not to drink any juice from concentrate it taste funny. My parents never bought it, just bought pure orange juice for the house.
Not so different. The white stuff you can see is beansprouts, though, not pho. The noodles are underneath.
Pho has rice noodles, ramen are wheat-based. Also the pho I've had tends to have a light soup and lots of herbs. Ramen is meaty and fatty and dark and contains your week's allowance of sodium. It is fucking awesome.
@Mazzyx: Miso? Feh! Pig slop for yokels! Tonkotsu-chashumen with extra menma is the one true ramen!
When you guys make Ramen, do you add the seasoning packet to the water, then boil the noodles in it? Or do you boil the noodles, then add the seasoning packet once you've put them in a bowl and drained most of the water?
I am of the latter school.
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DrakeEdgelord TrashBelow the ecliptic plane.Registered Userregular
When you guys make Ramen, do you add the seasoning packet to the water, then boil the noodles in it? Or do you boil the noodles, then add the seasoning packet once you've put them in a bowl and drained most of the water?
I am of the latter school.
I throw the seasoning packet in the garbage. Then I use a decent soup stock like Tone's. Maybe thow in a fat pinch of curry, drop in an egg or two, then add a bunch of togarishi. It would probably be offensive to a Japanese person, as it's my own bastard style of ramen. It will and has sustained life though, and I rarely get tired of it. I don't have to eat it as much as I used to, but I still fix it on a fairly regular basis.
Gabriel_Pitt(effective against Russian warships)Registered Userregular
edited May 2009
I throw the seasoning in before I boil the water, so that the vegetables I toss in there too soak up some of the flavor. The instructions say put it in last, but to hell with them.
When you guys make Ramen, do you add the seasoning packet to the water, then boil the noodles in it? Or do you boil the noodles, then add the seasoning packet once you've put them in a bowl and drained most of the water?
I am of the latter school.
I throw the seasoning packet in the garbage. Then I use a decent soup stock like Tone's. Maybe thow in a fat pinch of curry, drop in an egg or two, then add a bunch of togarishi. It would probably be offensive to a Japanese person, as it's my own bastard style of ramen. It will and has sustained life though, and I rarely get tired of it. I don't have to eat it as much as I used to, but I still fix it on a fairly regular basis.
If you're going to go to that much trouble, why even buy Ramen in the first place?
I actually managed to get through my entire college career without eating ramen more than once or twice. I ate it more back in high school than I did in college.
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DrakeEdgelord TrashBelow the ecliptic plane.Registered Userregular
When you guys make Ramen, do you add the seasoning packet to the water, then boil the noodles in it? Or do you boil the noodles, then add the seasoning packet once you've put them in a bowl and drained most of the water?
I am of the latter school.
I throw the seasoning packet in the garbage. Then I use a decent soup stock like Tone's. Maybe thow in a fat pinch of curry, drop in an egg or two, then add a bunch of togarishi. It would probably be offensive to a Japanese person, as it's my own bastard style of ramen. It will and has sustained life though, and I rarely get tired of it. I don't have to eat it as much as I used to, but I still fix it on a fairly regular basis.
If you're going to go to that much trouble, why even buy Ramen in the first place?
Because I can buy a case of the stuff for under four dollars. That's why.
When you guys make Ramen, do you add the seasoning packet to the water, then boil the noodles in it? Or do you boil the noodles, then add the seasoning packet once you've put them in a bowl and drained most of the water?
I am of the latter school.
I throw the seasoning packet in the garbage. Then I use a decent soup stock like Tone's. Maybe thow in a fat pinch of curry, drop in an egg or two, then add a bunch of togarishi. It would probably be offensive to a Japanese person, as it's my own bastard style of ramen. It will and has sustained life though, and I rarely get tired of it. I don't have to eat it as much as I used to, but I still fix it on a fairly regular basis.
If you're going to go to that much trouble, why even buy Ramen in the first place?
Because I can buy a case of the stuff for under four dollars. That's why.
Eh, I can buy a pound of rice or rice noodles for $2. Ramen sort of loses its cost effectiveness when you start adding other stuff to it.
When you guys make Ramen, do you add the seasoning packet to the water, then boil the noodles in it? Or do you boil the noodles, then add the seasoning packet once you've put them in a bowl and drained most of the water?
I am of the latter school.
I throw the seasoning packet in the garbage. Then I use a decent soup stock like Tone's. Maybe thow in a fat pinch of curry, drop in an egg or two, then add a bunch of togarishi. It would probably be offensive to a Japanese person, as it's my own bastard style of ramen. It will and has sustained life though, and I rarely get tired of it. I don't have to eat it as much as I used to, but I still fix it on a fairly regular basis.
If you're going to go to that much trouble, why even buy Ramen in the first place?
Because I can buy a case of the stuff for under four dollars. That's why.
Eh, I can buy a pound of rice or rice noodles for $2. Ramen sort of loses its cost effectiveness when you start adding other stuff to it.
Let's see, egg, onion, carrot, celery, bean sprouts... not really.
When you guys make Ramen, do you add the seasoning packet to the water, then boil the noodles in it? Or do you boil the noodles, then add the seasoning packet once you've put them in a bowl and drained most of the water?
I am of the latter school.
I throw the seasoning packet in the garbage. Then I use a decent soup stock like Tone's. Maybe thow in a fat pinch of curry, drop in an egg or two, then add a bunch of togarishi. It would probably be offensive to a Japanese person, as it's my own bastard style of ramen. It will and has sustained life though, and I rarely get tired of it. I don't have to eat it as much as I used to, but I still fix it on a fairly regular basis.
If you're going to go to that much trouble, why even buy Ramen in the first place?
Because I can buy a case of the stuff for under four dollars. That's why.
Eh, I can buy a pound of rice or rice noodles for $2. Ramen sort of loses its cost effectiveness when you start adding other stuff to it.
Let's see, egg, onion, carrot, celery, bean sprouts... not really.
I eat Ramen when I think "Hm, what can fill me up for a dime?"
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DrakeEdgelord TrashBelow the ecliptic plane.Registered Userregular
When you guys make Ramen, do you add the seasoning packet to the water, then boil the noodles in it? Or do you boil the noodles, then add the seasoning packet once you've put them in a bowl and drained most of the water?
I am of the latter school.
I throw the seasoning packet in the garbage. Then I use a decent soup stock like Tone's. Maybe thow in a fat pinch of curry, drop in an egg or two, then add a bunch of togarishi. It would probably be offensive to a Japanese person, as it's my own bastard style of ramen. It will and has sustained life though, and I rarely get tired of it. I don't have to eat it as much as I used to, but I still fix it on a fairly regular basis.
If you're going to go to that much trouble, why even buy Ramen in the first place?
Because I can buy a case of the stuff for under four dollars. That's why.
Eh, I can buy a pound of rice or rice noodles for $2. Ramen sort of loses its cost effectiveness when you start adding other stuff to it.
Let's see, egg, onion, carrot, celery, bean sprouts... not really.
I eat Ramen when I think "Hm, what can fill me up for a dime?"
Things like soup stock, curry, eggs, the odd vegies are stuff that I keep around anyway. The ramen noodles are a nice way to bring them all together into a nice comforting soup.
My korean friends put a slice of processed cheese in their ramen as its boiling... They say it makes it taste more... softer? stewey? thick?
I tried it, it does taste thick, but man, it tastes cheesy.
The broth for tonkotsu ramen requires cooking pork bones, fat, and collagen for a long time to produce a milky color and texture to the broth. Some ramen places try to cheat by just pouring milk directly into the broth.
i like to eat ramen uncooked, it's a pretty great snack
My friend Bumper does that. When he's drunk.
Kinda like that Hasselhoff tape where he's eating a cheese burger. Except Bump just lays on the floor surrounded by cubes of Ramen.
EDIT
And Ramen's the best thing ever for a sore throat.
But what's this about adding stuff to it? It never occurred to me. The spice packet/spices in the cup along with the freeze dried veggies were always enough for me.
Can I boil it and then toss and egg in there, or toss the egg in first?
I am intrigued. I have tons of Ramen at home. And eggs. No scallions though.
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The kind of stuff that rots your teeth as soon as it hits them.
ok
which generation is that? If it's X, side effects could include not knowing what "ironic" means.
"They call 'em headcrabs but they sure don't taste like crab."
Frozen concentrate has been around for 60+ years now.
well, yes
when you add the water back to the concentrate, you [strike]magically[/strike] logically end up with juice, from concentrate
It's why not from concentrate 'premium' OJ and fruit juices cost so much more(you need better product). It's one of the rare times you are actually getting nothing but juice.
I only buy Langer's, Simply Orange, and sometimes Juicy Juice. Go to Hell, Minute Maid, and take your concentrated juices with you!
..... but before you go, bring back that Ghostbusters-themed HI-C.
The "Simply _____" brand is one of the best things in the world.
Also, for some reason I imagine headcrab being a very gelatinous meat. Like eating a brick of gristle or something. God knows where I got that impression from.
maaaaaaaaaaaan a friend of mine used to do this thing where he'd just chug a whole can of soda. not really impressive but at the time it was... well it was something.
but one time he grabbed a grape juice concentrate can. oh man. he drank it. I don't want to know how he felt after.
(that ending lacked punch. sorry)
But of course it has to be expensive.
I try not to drink any juice from concentrate it taste funny. My parents never bought it, just bought pure orange juice for the house.
Also, what the fuck did you do to that ramen? This is ramen:
That's not ramen. I see a bunch of actual food in there.
That's ramen, oh so delecious ramen. Miso-chashumen with extra negi is like a God of ramens.
I had this for dinner last night.
I'm not gonna argue with someone from Japan about this, but that looks just like Vietnamese pho/pha
Pho has rice noodles, ramen are wheat-based. Also the pho I've had tends to have a light soup and lots of herbs. Ramen is meaty and fatty and dark and contains your week's allowance of sodium. It is fucking awesome.
@Mazzyx: Miso? Feh! Pig slop for yokels! Tonkotsu-chashumen with extra menma is the one true ramen!
<ramen fight>
As every college bound man and woman know, there is no question of the Food like nature of Ramen.
https://twitter.com/Hooraydiation
I am of the latter school.
I throw the seasoning packet in the garbage. Then I use a decent soup stock like Tone's. Maybe thow in a fat pinch of curry, drop in an egg or two, then add a bunch of togarishi. It would probably be offensive to a Japanese person, as it's my own bastard style of ramen. It will and has sustained life though, and I rarely get tired of it. I don't have to eat it as much as I used to, but I still fix it on a fairly regular basis.
I think this is a good way to put it.
I actually managed to get through my entire college career without eating ramen more than once or twice. I ate it more back in high school than I did in college.
Because I can buy a case of the stuff for under four dollars. That's why.
Things like soup stock, curry, eggs, the odd vegies are stuff that I keep around anyway. The ramen noodles are a nice way to bring them all together into a nice comforting soup.
The broth for tonkotsu ramen requires cooking pork bones, fat, and collagen for a long time to produce a milky color and texture to the broth. Some ramen places try to cheat by just pouring milk directly into the broth.
My friend Bumper does that. When he's drunk.
Kinda like that Hasselhoff tape where he's eating a cheese burger. Except Bump just lays on the floor surrounded by cubes of Ramen.
EDIT
And Ramen's the best thing ever for a sore throat.
But what's this about adding stuff to it? It never occurred to me. The spice packet/spices in the cup along with the freeze dried veggies were always enough for me.
Can I boil it and then toss and egg in there, or toss the egg in first?
I am intrigued. I have tons of Ramen at home. And eggs. No scallions though.