step 1: get two pakages of maruchan chicken flavor ramen
step 2: boil the amount of water used to cook one package of maruchan ramen
step 3: dump BOTH flavor packets into ramen
step 4: boil long enough that it's cooked but make sure the ramen isn't too soft, needs to retain crunch for texture
Step 4: enjoy
notes: make sure the Ramen:Water rato is 65-70:35-30. very important.
step 2: boil the amount of water used to cook one package of maruchan ramenstep 3: dump BOTH flavor packets into ramen
step 4: boil long enough that it's cooked but make sure the ramen isn't too soft, needs to retain crunch for texture
Step 4: enjoy
notes: make sure the Ramen:Water rato is 65-70:35-30. very important.
By HardenDontCare Go To PostJust give me al-pastor plz.
Yes
Edit: as somone who actually likes instant ramen ... Have you looked at the sodium levels in two packets?
By shun Go To PostThat is not even good or cheap instant ramen. Fucking trash.It's the best. at last the chicken flavor, Not a fan of the other flavors though
What easily attainable instant ramen brand do you recommend?
By PSYCH! Go To PostIt's the best. at last the chicken flavor, Not a fan of the other flavors though
What easily attainable instant ramen brand do you recommend?
Literally, by everyone.
Though if you can get the better quality "black' shin ramyun it's even better.
I see specials on these in asian supermarkets where it's like $10 for 20 packs and shit.
By giririsss Go To Postjust checked, not found in any walmart or publix near me. I'm not aware of any local asian supermarkets.
Literally, by everyone.
Though if you can get the better quality "black' shin ramyun it's even better.
I see specials on these in asian supermarkets where it's like $10 for 20 packs and shit.
http://www.amazon.com/Nongshim-Gourmet-4-2-oz-Packages-20-Count/dp/B00778B90S
still a ton of sodium tho
still a ton of sodium tho
LOL I bought exactly that yesterday. Throw some eggs in there too
Black is better? I'd always wondered the differences
Black is better? I'd always wondered the differences
throw some green onions, 1 egg, sesame oil, and a touch of garlic chili sauce or srirachi.
thank me later on those bitter cold nights.
By PSYCH! Go To PostWhat? People put eggs in ramen?how does it not make sense?
Only ever saw that anime. Doesn't even make sense.
By blackace Go To Posthow does it not make sense?are we talking a fried/scrambled egg? I can maaaaaaybe see that working.
By PSYCH! Go To Postare we talking a fried/scrambled egg? I can maaaaaaybe see that working.you never eaten sunnyside up eggs?
the boiling water cooks the egg for the most part.
but I will put a raw egg yolk on rice or noodles
yikes.
raw egg on rice?
raw?
And I've never eaten sunny side up eggs. I'd have to google. Ever since I was little it was either a fired egg or scrambled.
raw egg on rice?
raw?
And I've never eaten sunny side up eggs. I'd have to google. Ever since I was little it was either a fired egg or scrambled.
By PSYCH! Go To Postyikes.eggs with the runny yolk? you never have eaten?
raw egg on rice?
raw?
And I've never eaten sunny side up eggs. I'd have to google. Ever since I was little it was either a fired egg or scrambled.
A sunny side up egg is generally fried. It's just never flipped and is cooked on only one side. I like mine over easy personally, but you can have them over medium and hard. Tossing an egg on food is great. I'm kinda weird in that if I eat an egg by itself I only like scrambled, but if you toss and egg on a burger, rice, enchiladas etc etc they're fucking amazing.
Go eat a raw or runny egg it is not gonna kill you.
I do it all the time. People in Asian countries do it all the time.
If you're feeling not that lazy just softboil the egg and add it in.
I do it all the time. People in Asian countries do it all the time.
If you're feeling not that lazy just softboil the egg and add it in.
I mean, i always get the raw beef & raw egg bibimbap. It's served in a dolsot. around the edge of the bowl you run sessame oil so the rice gets crsipy, then when you mix it all together with the gochujjang (chilli paste) the egg / beef lightly cook.
It's the best thing in the entire world.
It's the best thing in the entire world.
+
By PSYCH! Go To PostWhat? People put eggs in ramen?
Only ever saw that anime. Doesn't even make sense.
I'm not gonna lie I had real ramen with eggs in it but I tried it the first time with cheap ramen because of Anime and I am legit pissed I didn't grow up eating this stuff. I would of had a much better college diet based on this.
By PSYCH! Go To PostWhat? People put eggs in ramen?With the shin ramen this is what I do:
Only ever saw that anime. Doesn't even make sense.
Boil water
Crack eggs, toss it in
(optional) throw in some lean meat like ham
Throw in seasoning packet
Throw in giant ramen chunk last
Then i set the timer for about 3 min and don't let it stay much longer. I like my ramen to be a little crisper and by then your eggs should have formed to a sunny side up
Lil bit high and didn't want to spend on mcdonalds
-noticed a leftover container of mash potatoes from KFC
-saw another container with bits of canned tuna remaining
-grabbed a slice of cheese
-saw some hot sauce and ranch dressing
-finally,found some lettuce
everything looked not-spoiled so I gave it a go.
I think THIS represents the central thesis of this thread
-noticed a leftover container of mash potatoes from KFC
-saw another container with bits of canned tuna remaining
-grabbed a slice of cheese
-saw some hot sauce and ranch dressing
-finally,found some lettuce
everything looked not-spoiled so I gave it a go.
I think THIS represents the central thesis of this thread
In middle school we used to take all of our uneaten food and mix it together for a "chunky surprise"
What you posted is so much worse
What you posted is so much worse
By PSYCH! Go To PostProbably a bad photo. Tasted good enough.
You guys never really just scrambled some shit together?
sure but most times I try to have a plan with it...
KFC Mash, Tuna, Cheese and Ranch dressing sounds horrifying...
This recipe is cheap and has a ton of leftovers for freezing. It's also fucking bomb.
Chili Colorado:
6 Dried Ancho Chilis (stemmed and seeds removed)
3 Dried Pasilla Chilis (stemmed and seeds removed)
4 cans beef stock (maybe more ... I usually eyeball it or add as needed)
3 pounds beef stew meat (you can substitute pork if it's cheaper.)
Ground Cumin
Ground Chili Powder
Salt / pepper
2 Bay Leaves
3 Cloves garlic
- Bring the 4 cans of beef stock to a boil. Once boiling remove from heat. Add dried chilis and let steep like a tea. (steep for about 30)
- While chilis are steeping, cube and then brown the beef stew meet in a separate pot with salt and pepper.
- Add tablespoon of Cumin, chili powder, garlic and bay leaves to the meat while browning. (remove from heat if chili aren't done steeping)
- remove 3/4 of the beef stock from the steeping chilis and add to meat. Simmer meat for 30 minutes on medium.
- After meat has simmered for 30 minutes take remaining stock and puree the steeped chilis. Add this to the beef / stock.
- cook on medium
I like my stew meat cooked for a good long time to make soft. Think 3-4 hours of slow cooking. If it has reduced too much and the meat hasn't cooked enough add more stock. If the opposite is true, the meat is good and soft but the chili hasn't reduced enough add corn starch.
This isn't my picture but it comes out looking like this:
Chili Colorado:
6 Dried Ancho Chilis (stemmed and seeds removed)
3 Dried Pasilla Chilis (stemmed and seeds removed)
4 cans beef stock (maybe more ... I usually eyeball it or add as needed)
3 pounds beef stew meat (you can substitute pork if it's cheaper.)
Ground Cumin
Ground Chili Powder
Salt / pepper
2 Bay Leaves
3 Cloves garlic
- Bring the 4 cans of beef stock to a boil. Once boiling remove from heat. Add dried chilis and let steep like a tea. (steep for about 30)
- While chilis are steeping, cube and then brown the beef stew meet in a separate pot with salt and pepper.
- Add tablespoon of Cumin, chili powder, garlic and bay leaves to the meat while browning. (remove from heat if chili aren't done steeping)
- remove 3/4 of the beef stock from the steeping chilis and add to meat. Simmer meat for 30 minutes on medium.
- After meat has simmered for 30 minutes take remaining stock and puree the steeped chilis. Add this to the beef / stock.
- cook on medium
I like my stew meat cooked for a good long time to make soft. Think 3-4 hours of slow cooking. If it has reduced too much and the meat hasn't cooked enough add more stock. If the opposite is true, the meat is good and soft but the chili hasn't reduced enough add corn starch.
This isn't my picture but it comes out looking like this:
By blackace Go To Postnot instant enough
Not on first cooking. If he freezes the left overs he has two to three pretty instant meals
OK thanks.
Can I do the meat on a George Foreman grill and just add it to the beef stock insrea of waiting 3-4 hours?
Can I do the meat on a George Foreman grill and just add it to the beef stock insrea of waiting 3-4 hours?
No. All the flavors need to cook together.
However, all the work is up front. Play all the 2k16 you want while it cooks together. It should keep for a week in the fridge if you don't freeZe. You can microwave that.
I usually do this on a Sunday after lunch. It's ready for dinner and I have quick meals during the week
However, all the work is up front. Play all the 2k16 you want while it cooks together. It should keep for a week in the fridge if you don't freeZe. You can microwave that.
I usually do this on a Sunday after lunch. It's ready for dinner and I have quick meals during the week
you can maybe buy a chili pack if you don't want to invest in the spices... first investment sucks but spices make life better.
and that recipie is even easier in a crockpot
and that recipie is even easier in a crockpot
By blackace Go To Postyou can maybe buy a chili pack if you don't want to invest in the spices… first investment sucks but spices make life better.
and that recipie is even easier in a crockpot
You'll want to steep the dried chilis to make the chili purée, but yeah beyond that it's a crock pot possibility.
I like a pot to control how it reduces easier
The chili powder is a little redundant. I've left it out. Dried cumin is cheap