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Has Achieved Nirvana |
https://www.latimes.com/food/s...source=pocket-newtab
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Has Achieved Nirvana |
I used to cook top ramen with its packet, drain it, then fry it up with cheddar cheese in a frying pan. Sometimes I added broccoli to pretend I was being healthy.
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Jodi| Techno-Stud Minor Deity  |
The only one of these I've ever had is the Maruchan chicken ramen, which was my go-to Sunday evening meal living in the dorms at university. The chicken flavor was on par with a Wyler's chicken bouillon cube, which is to say that it tasted like really, really salty chicken skin. But, for $0.19 back in the day, I didn't complain, and I've lived to tell my story.
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| Has Achieved Nirvana |
Yes! Because they didn’t serve dinner on Sunday night! We’d do kraft macaroni and cheese. And margaritas.
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| Has Achieved Nirvana |
Did you guys have one of those little immersion heaters to warm up the water? What a fire hazard.....they would sometimes pop out of the mug when the water started boiling... I've tried several of the Nongshim products; they're pretty good. I only use half the seasoning packet because I can't tolerate the amount of salt in a full packet. Still plenty of flavor.
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Minor Deity |
Many on his list are “instant noodles”, and the South East Asian exports are very well represented!
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Has Achieved Nirvana |
I haven’t had Ramen in years. Looks like it’s changed. I’ll get some! 
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| Foregoing Practicing to Post Minor Deity  |
I hear ramen has gone high-end, but have not explored. It might be hype.
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| Minor Deity |
I look at Ramen going “high end” like I look at pizza or poutine going “high end.” The basic is still pretty basic, being “high end” is all about the toppings. Fried potato strips with gravy and cheese curds = basic poutine Top it with steak tips or foie gras and it becomes “high end.” Ramen with an egg is basic. Top it with five spice pork belly slices and it becomes “high end.”
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What Life? |
The Altoid is going to Ramen Fest this weeks. Its a night of noodles that has sold out well in advance of the event each of its 3 years. I'm looking forward to the post-event report.
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Gadfly |
I like the larger hot and spicy chicken ramen bowls and maruchan and another brand make a decent chow mein for a quick 450 calories in a rectangular black tray. I gave up on the round styrofoam cups -- too much sodium and BHA/BHT. But I'll use the step up ones now and then -- and half the seasoning. also great to add to stirfried meat and veggies. for roughyl .85 cents how can you go wrong? Also like the noodles in the plastic pouches that are already cooked and squishy. Just add a bit of water and they stay intact better in the wok.
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well-temperedforum.groupee.net The Well-Tempered Forum Off Key The official instant ramen power rankings