V.23 No.27 | 7/3/2014
Eric Williams ericwphoto.com
Beyond the Hot Pot
Ramen comes of age at O Ramen and Curry House
By Ari LeVaux
A new Asian restaurant in the university area is taking ramen beyond the hot pot.
V.23 No.17 | 4/24/2014
photos by Eric Williams ericwphoto.com
Following the River
The Asian variety at Mekong Ramen House
By Ari LeVaux
Ari LeVaux finds that the food at this Laotian-owned restaurant is just as diverse and pan-Asian as the river for which it is named.
V.20 No.46 |
The Daily Word in race wars, uppity-ism, and Hanukkah pricing
By Tom Nayder [ Wed Nov 23 2011 9:37 AM ]
Republican presidential candidates debated last night. Mitt Romney couldn't get his name right, Rick Santorum wants to profile muslims, Newt wants to be humane to immigrants, and Michelle Bachmann may or may not have leaked classified information.
Rush Limbaugh said Michelle Obama exhibits uppity-ism.
Race war rumors spread at Highland High School.
Florida school finds two 12-year-olds kissing and calls the cops.
Was a Illinois water utility cyber-attacked?
South Korean lawmaker fires tear gas in parliament before vote on US trade pact.
A Bronx groom kills himself by jumping into the Harlem River hours after his wedding.
Aw, Crap! I totally forgot yesterday was Max Headroom Signal Intrusion Day.
The 25 most popular passwords of 2011.
Spend some time this morning reading about the mystery of the five wounds.
A new study shows that people who watch Fox News are less informed than people who watch no news at all.
Another reason not to take vitamins.
Best mug shot of I've seen in ages.
Your one stop source for cute animal pictures is The Fluffington Post.
The tire pile you can see from spaaaaaaace.
How to deal with your multi-level marketing friends.
Sarah Silverman lands a sitcom on NBC.
Yoda is shilling ramen.
Thanks to Constance for the links.
V.20 No.22 |
By Jon Dark [ Thu Jun 2 2011 6:24 PM ]
Ramen was fine in college. Times were tough and I really needed that other 85 cents of my dollar to go toward the important things, like booze and dope. (Or "textbooks," as Mom called them.) But with age comes sophistication. And now that my dinner budget is well past the dollar mark, I've devised several ways to serve up a tasty bowl of noodles.
On a recent trip to Talin Market, the fish guy was gracious enough to point me toward his favorite udon noodles (refrigerated, not dried—a mark of haute cuisine). After trying every flavor (crab, shrimp, pork, chicken, etc.) I decided that "Oriental Flavor" was by far the closest thing to the broth I've slurped with my udon at good Japanese restaurants. I have no answer to the age-old question of what "Oriental Flavor" actually means.
Along with the 85 cent packs of noodles and broth mix, I pick up some char-su pork (aka barbecue pork) from the deli counter, an onion, some bok choy, a roll of fish cake (about $3 in the frozen Japanese foods section), some chili garlic sauce and some soy. That's all that's needed, unless you want to add some Chinese broccolli or shiitake mushrooms.
The instructions couldn't be simpler:
1. Slice pork thin, fish cake thinner, onions paper thin. Break bok choy off its stem, wash.
2. Cook noodles according to package. Add ingredients toward end of boiling based on size and desired firmness of said ingredient. (Chinese broccolli goes in a few minutes before cook time is up.)
3. Stir in 1-2 tsps. of chili garlic sauce and 1-2 tsps. of soy.
4. Serve in your favorite bowl.
5. Realize that you're a grown-up, and a dollar-or-so spent on a tasty meal is worth foregoing Keystone Light and instant Ramen.
V.20 No.4 | 1/27/2011
Not Your Roommate’s Ramen
Fresh noodles hit the spot at Talin’s bar
By Mina Yamashita
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