I wanted to relearn some Illustrator nonsense and I ended up making a weird Bauhaus Whomp! poster.
I guess the O might read a little bit like a Q. If you're a crazy. There's no Q in Whomp. C'mon, now. Oh god my graphic design skills are the rustiest/barely existent.
#pipeCocky Stride, Musky odoursPope of Chili TownRegistered Userregular
have any of you had Tsukemen Ramen
it is
the
best
https://www.youtube.com/watch?v=RhSvFYa_lX4
The noodles are served cold on the side, and the broth is extra hot and extra powerfully flavoured. You dunk those noodles in the broth and chow down. There's a place here in Vancouver that does it and oh man it's so good.
Tsukemen is great! There is a good place for it by the trainstation where I live, my favorite bit is that they have garlic presses and garlic at the table for you to use on the broth.
Also, most Tsukemen places around here, at least, when you are done with the noodles, upon request will add stuff to the broth to make it more like a soup you can drink down.
The. Best.
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Lord_AsmodeusgoeticSobriquet:Here is your magical cryptic riddle-tumour: I AM A TIME MACHINERegistered Userregular
Hello anxiety thread
when I was washing my clothes I got some detergent on my hands, I washed it off but later I put my fingers in my mouth for reasons
am I going to die now?
Capital is only the fruit of labor, and could never have existed if Labor had not first existed. Labor is superior to capital, and deserves much the higher consideration. - Lincoln
Doc tells me that there is good news, however. My ankles have compressed with the mighty force equal to eons of subterranean pressure to have formed into what is known colloquially as ''bone diamond.'' Prized for its use in the creation of crude tools, prehistoric tribes were believed to have regularly poached rotund individuals.
https://www.youtube.com/watch?v=RhSvFYa_lX4
The noodles are served cold on the side, and the broth is extra hot and extra powerfully flavoured. You dunk those noodles in the broth and chow down. There's a place here in Vancouver that does it and oh man it's so good.
That actually looks real good.
There are so many garbage ramen places in LA, it's kind of distressing.
I mean, there a bunch of good ones
but a whole bunch of just inexcusably bad ones, too.
To be fair, that is basically the case with ramen in Japan too.
Stop by a random ramen joint driving around in Japan and you might have one of the tastiest cheap meals of your life or you might get a bland, stomach destroying travesty.
To be fair, that is basically the case with ramen in Japan too.
Stop by a random ramen joint driving around in Japan and you might have one of the tastiest cheap meals of your life or you might get a bland, stomach destroying travesty.
There weren't any real ramen specialty places near where I lived.
There was an adorable older couple with a restaurant 15 feet from my apartment that specialized in soba and udon.
I ate there a lot.
I miss it.
Edit: David Chang's story of the first ramen place he ever worked at in Japan is fuckin' heartbreaking.
isn't ramen in Japan technically considered 'Chinese food'? I'm betting that's kinda like our Taco Bell being 'Mexican food'
Not really. At one point its name was "chinese noodles", but these days nah. It's rendered in katakana though to show its foreign roots. At this point its basically considered Japanese food, just with foreign roots, to my knowledge.
I have never, ever seen a Chinese restaurant of any kind serve lamian in broth.
The noodle-making technique of pulling the noodles to activate the glutens or whatever was imported, but there is a high degree of certainty that putting lamian in soup (generally pork-and-bonito broth) was invented in Japan.
I have never, ever seen a Chinese restaurant of any kind serve lamian in broth.
The noodle-making technique of pulling the noodles to activate the glutens or whatever was imported, but there is a high degree of certainty that putting lamian in soup (generally pork-and-bonito broth) was invented in Japan.
Probably! The exact origins are uncertain but yeah, it's a Japanese dish. But there is definitely some Chinese involved in the history.
isn't ramen in Japan technically considered 'Chinese food'? I'm betting that's kinda like our Taco Bell being 'Mexican food'
All this other stuff aside, Japan does have its own version of Taco Bell being "Mexican Food"
Which is to say, for the most part, Korean food, Chinese food, Indian food, etc, that is sold in restaurants in Japan has been tailored to the average Japanese taste, instead of being traditional, as only makes sense.
Which is why it is quite hard, for example, to find actually spicy Indian food in Japan. (Though there is plenty of delicious Indian food to be had.)
In a fun bit of trivia, assuming Wikipedia can be trusted: "Ramen became popular in China, where it is known as rìshì lāmiàn (日式拉面, lit. "Japanese-style lamian")."
Edit: It takes only the minutest bit of attention to do properly at the beginning of the day and then you can ice the fuckers for 24 hours and they remain excellent.
i was scared of runny yolks until i was like 28. now i've had so many runny yolk in my beard. that's basically the only reason i don't eat as many as i could
So softboiled eggs would just be really offputting to me.
The ideal ajitsuke tamago has a creamy yolk, not a runny yolk.
That is why David Chang cooks his eggs over 45 minutes. It is much easier to consistently produce a creamy yolk that is "just right" by cooking it that slowly.
Posts
Hmm, yes.
Yes, this is an acceptable appeasement,
Well done.
"I heard my cat crying from the bathroom."
"At least he could wipe his tears."
you are beautifyul man
it is
the
best
The noodles are served cold on the side, and the broth is extra hot and extra powerfully flavoured. You dunk those noodles in the broth and chow down. There's a place here in Vancouver that does it and oh man it's so good.
Need some stuff designed or printed? I can help with that.
Also, most Tsukemen places around here, at least, when you are done with the noodles, upon request will add stuff to the broth to make it more like a soup you can drink down.
The. Best.
when I was washing my clothes I got some detergent on my hands, I washed it off but later I put my fingers in my mouth for reasons
am I going to die now?
Yes.
Yup
best tell your loved ones
totally forgot that josh lesnick once drew smut with a startled Ronnie in the background
alt text:
Rock Band DLC | GW:OttW - arrcd | WLD - Thortar
just imagine a young ronnie spending an entire summer re-watching this movie, enthusiastically singing every song
That actually looks real good.
There are so many garbage ramen places in LA, it's kind of distressing.
I mean, there a bunch of good ones
but a whole bunch of just inexcusably bad ones, too.
Stop by a random ramen joint driving around in Japan and you might have one of the tastiest cheap meals of your life or you might get a bland, stomach destroying travesty.
There weren't any real ramen specialty places near where I lived.
There was an adorable older couple with a restaurant 15 feet from my apartment that specialized in soba and udon.
I ate there a lot.
I miss it.
Edit: David Chang's story of the first ramen place he ever worked at in Japan is fuckin' heartbreaking.
No.
The noodle is Chinese, but ramen soup is 100% Japanese.
There are no "Chinese ramen" places.
Chinese ramen is a dry noodle.
Not really. At one point its name was "chinese noodles", but these days nah. It's rendered in katakana though to show its foreign roots. At this point its basically considered Japanese food, just with foreign roots, to my knowledge.
The noodle-making technique of pulling the noodles to activate the glutens or whatever was imported, but there is a high degree of certainty that putting lamian in soup (generally pork-and-bonito broth) was invented in Japan.
Probably! The exact origins are uncertain but yeah, it's a Japanese dish. But there is definitely some Chinese involved in the history.
and if that's not enough to base all of my cultural knowledge, then i don't want to live on this planet anymore
Why...? It's delicious?
All this other stuff aside, Japan does have its own version of Taco Bell being "Mexican Food"
Which is to say, for the most part, Korean food, Chinese food, Indian food, etc, that is sold in restaurants in Japan has been tailored to the average Japanese taste, instead of being traditional, as only makes sense.
Which is why it is quite hard, for example, to find actually spicy Indian food in Japan. (Though there is plenty of delicious Indian food to be had.)
Who will play Ronnie in the movie about the bone diamonds?
Leo again, but this time he'll win that oscar
I also really enjoyed that show.
http://www.seriouseats.com/2012/03/the-food-lab-tonkotsu-ramen-part-how-to-make-ajitsuke-tamago-marinated-soft-boiled-eggs.html
Edit: David Chang slow-poaches his motherfuckers for 45 Goddamned minutes, but that's why he's David Chang and the rest of us are total scrubs.
http://momofukufor2.com/2010/01/slow-poached-eggs/
Hardboiled egg still beats no egg at all.
Oh, no sir, I would rather have no egg.
Edit: It takes only the minutest bit of attention to do properly at the beginning of the day and then you can ice the fuckers for 24 hours and they remain excellent.
So softboiled eggs would just be really offputting to me.
The ideal ajitsuke tamago has a creamy yolk, not a runny yolk.
That is why David Chang cooks his eggs over 45 minutes. It is much easier to consistently produce a creamy yolk that is "just right" by cooking it that slowly.