Text 15107, 101 rader
Skriven 2007-05-07 17:26:17 av Carol Shenkenberger (3:800/201)
  Kommentar till text 15083 av mark lewis (1:3634/12.0)
Ärende: Re: Nasty Ramen - Alfredo
=================================
*** Quoting mark lewis from a message to Carol Shenkenberger ***


 CS> ramen
ml> [...]
 CS> They may be 'americanized' in the label by putting a sticker over 
 CS> them that say 'kimchee noodles'. 
ml> [...]
 CS> Udon

ml> ok, call me confused... over here, ramen noodles seems to be like xero
ml> company name that everyone uses for all copiers... i've had noodle pac

Well, it's both a brand name and a generic title.  I dont have any actual
'ramen' brand nor anything that says 'ramen' on it.

ml> for years that we've always called ramen noodles but now there are sev
ml> companies making them... "top ramen" being one company... "udon" was a
ml> that i have gotten but the noodles were the same... i've never seen or
ml> heard of "kimchee noodles"...

Oh my.  You've not had Udon then as they arent dried.  I can make them at home
for fun, but it's just as cheap and good to get them in the little plastic
packages.  You probably do have them available, just didnt know what they
were.  Look for the fat white non-dried noodles in a plastic cryovac sealed
package.  They will be fatter than a cooked linguini.  They are fixed much
like ramen (small dried noodle block) except they dont need to be reconsituted
and are simmered about 5 mins.  Otherwise, they are just as fast and easy. In
ethnic markets, they may be called 'alimentary paste (noodles)'.  The word
'noodles' may be missing.

Now 'kimchee noodles' is just an 'engrish' label I see from time to time for a
very HOT ramen with chiles in it.  I have about a bazzillion 'ramen or udon'
choices out here as you might guess but please forvive me for not being able
to read the labels.  Japanese writing is one thing I havent even tried to
learn.

ml> in all cases, it is a cellophane packet with a block of dried noodles
ml> and a sesoning packet... the instructions say to put the block in boil
ml> water for three minutes... put it in a bowl and add the season packet.
ml> i've gotten to where i put the block into the water and then _bring_ i
ml> to a boil... then i leave it go for anywhere from 5 to 10 minutes... w
ml> because i noticed some years back that i seemed to get fuller and full
ml> after eating these and realized that the noodles were fully reconstitu
ml> not like they had a hard core or anything but just that they didn't se
ml> to be fully back... eat a bowl slowly and you can almost see them abso
ml> the water/broth... so i cook them longer...

Same here.  I tend a bit more to the udon, Charlotte to the Ramen.  But we all
like both types.


ml> i've also taken to using, sometimes, instead of other noodles (spaghet
ml> linguini, etc), potatos, or mac... mainly just for something different
ml> i'm really getting tired of the same old flavors and such... so much s
ml> that i've even done stuff that folk just don't normally think of... bb
ml> potatos, anyone? smoked, even? that's a different change of pace, for
ml> sure... hickory smoked potatos... like baked potatos but without the f
ml> takes a while but man, them's good eats!

Sounds good!  I've been reading the backlong and fascinating notes on smokers. 
I still want one but am no longer so sure of type.  I think I want one that
can cold-smoke if I have to chose.

The boiler broke at the school and the kids all came home with notes to pack a
lunch tomorrow.

Charlotte's bento box is being filed with:
Rice at bottom
3 sizable chicken gizzards (deep fried, about 1 oz each)
pickled beets
ratatoolie
chicken salad
grapes
rye bread cut down to saltine cracker sized to fit

Each compartment is small so it's just a 2-3 bite bit but collectively makes a
good lunch.

Some of the kids have 'non-cook' parents who are still at work so they hit us
up (Charlotte invited and we dont mind at all as she knows).  We made 6 rye
bread samwiches (2 PB and J, 4 BLT variations), baggies of grapes, baggies of
cold beets, baggies of cut fruits, thermoses (?sp?) of dashi soup with tiny
chopped bits of tofu, daikon, and the leftover kamaboko plus a little (I
forgrt the name, dried shrimp paste, kinda hot and spicy).  One big wide-mouth
'thermos' of 'chicken soup' from the carcasses of several little hens with
rice and carrots and daikon added plus kangkoon (spinach).  Oh and the rice
maker was on overtime making one of the rare 10 cup batches.  All in all, 8
kids and enough to feed 10 if they find a hungry stray.  And yes, they have a
microwave there to use.

Smile, took me a whole hour!

If my message seems a little disjointed, it's because the parents who were
working later than me, are dropping by to say thanks.  No huhu as we say in
Hawaii.  Heck, I even scored some more veggies and 2 chicken carcasses with a
fair amount of meat left!
                                       xxcarol

--- Telegard v3.09.g2-sp4
 * Origin: SHENK'S EXPRESS, Sasebo Japan 81-6160-527330 (3:800/201)