Comments on: The Art Of Ramen http://theinnerlayer.softlayer.com/2008/the-art-of-ramen/ Do it faster. Do it better. Do it in private -- blog style. Wed, 20 Aug 2008 09:47:44 +0000 http://wordpress.org/?v=2.6 By: Timothy Lira http://theinnerlayer.softlayer.com/2008/the-art-of-ramen/#comment-414 Timothy Lira Fri, 02 May 2008 21:20:58 +0000 http://theinnerlayer.softlayer.com/?p=127#comment-414 Are you speaking of the great Sriracha?? This stuff is great on everything! http://upload.wikimedia.org/wikipedia/commons/1/1e/Sriracha_hot_chili_sauce.jpg Are you speaking of the great Sriracha??

This stuff is great on everything!
http://upload.wikimedia.org/wikipedia/commons/1/1e/Sriracha_hot_chili_sauce.jpg

]]> By: Michael Miller http://theinnerlayer.softlayer.com/2008/the-art-of-ramen/#comment-413 Michael Miller Fri, 02 May 2008 16:35:04 +0000 http://theinnerlayer.softlayer.com/?p=127#comment-413 Man I really want some Ramen right now...and I thought I had enough in college to last me for the rest of my LIFE... Man I really want some Ramen right now…and I thought I had enough in college to last me for the rest of my LIFE…

]]> By: William J Francis http://theinnerlayer.softlayer.com/2008/the-art-of-ramen/#comment-412 William J Francis Thu, 01 May 2008 13:45:04 +0000 http://theinnerlayer.softlayer.com/?p=127#comment-412 I spent a year stationed in Korea. The people of Korea are yet another culture that is in love with their Ramen noodles. Right off all the bases there were "Ramen Houses" that catered to drunkenly soldiers trying to find their way back to the post after a long night on the town. The RHs didn't even open until about midnight and they remained open until the trumpet blasted on the post signalling first formation sometime around O-Dark-Thirty. These noodle houses had Americanized names, the two most popular and competitive near Camp Red Cloud, the post where I was stationed, were not coincidentally the nearest in proximity to the front gate of the base. These two shining examples of the free market alive and well in South Korea were geographically located across the street from one another. One was called "Pop's" and the other was, you guessed it, "Mom's". They both spoke of the other like he or she was the devil. Pop was famous for making his Ramen extra spicy and throwing some chicken in the mix while Mom, well Mom had three cute-twenty-something "daughters" who brought out the bowls and set them on the table giggling the whole time. Both Mom and Pop for whatever reason unwrapped a slice of the packaged cheese we sell here for sandwiches and dropped it on top of the steaming noodles. I am told this was only done in the noodle houses that catered to Americans so perhaps sometime in the last 60 or so years that the US has had troops present in Korea a rumor was started that Americans like cheese on everything. At any rate, the charge for this tasty treat was a buck fifty or 1200 won. For two more quarters or 400 more won you could get a bottle of "cider", which tasted exactly like 7-up and worked wonders at preventing hangovers. Before I left Korea I went to Pop's and got him to give me an unopened brick of the Ramen he used (I was interested in the cider too but Pop assured me it would never make it through US customs). I have been able since to find the Ramen here in Texas at some of the Asian groceries (am still searching for the cider). The noodles are my favorite and while a little more expensive than the standard Ramen fair if you ever want a treat you should give it a try. I promise no "Korean Ketchup", (which is actually Vietnamese but that is a very clever name!), will be needed to spice it up. The included silver package of "flavoring" will be more than enough to make your eyes water. Check it out some time. http://www.koamart.com/shop/1-1028-ramen_bags-shin_ramen_spicy_noodles.asp I spent a year stationed in Korea. The people of Korea are yet another culture that is in love with their Ramen noodles. Right off all the bases there were “Ramen Houses” that catered to drunkenly soldiers trying to find their way back to the post after a long night on the town. The RHs didn’t even open until about midnight and they remained open until the trumpet blasted on the post signalling first formation sometime around O-Dark-Thirty. These noodle houses had Americanized names, the two most popular and competitive near Camp Red Cloud, the post where I was stationed, were not coincidentally the nearest in proximity to the front gate of the base. These two shining examples of the free market alive and well in South Korea were geographically located across the street from one another. One was called “Pop’s” and the other was, you guessed it, “Mom’s”. They both spoke of the other like he or she was the devil. Pop was famous for making his Ramen extra spicy and throwing some chicken in the mix while Mom, well Mom had three cute-twenty-something “daughters” who brought out the bowls and set them on the table giggling the whole time. Both Mom and Pop for whatever reason unwrapped a slice of the packaged cheese we sell here for sandwiches and dropped it on top of the steaming noodles. I am told this was only done in the noodle houses that catered to Americans so perhaps sometime in the last 60 or so years that the US has had troops present in Korea a rumor was started that Americans like cheese on everything. At any rate, the charge for this tasty treat was a buck fifty or 1200 won. For two more quarters or 400 more won you could get a bottle of “cider”, which tasted exactly like 7-up and worked wonders at preventing hangovers. Before I left Korea I went to Pop’s and got him to give me an unopened brick of the Ramen he used (I was interested in the cider too but Pop assured me it would never make it through US customs). I have been able since to find the Ramen here in Texas at some of the Asian groceries (am still searching for the cider). The noodles are my favorite and while a little more expensive than the standard Ramen fair if you ever want a treat you should give it a try. I promise no “Korean Ketchup”, (which is actually Vietnamese but that is a very clever name!), will be needed to spice it up. The included silver package of “flavoring” will be more than enough to make your eyes water. Check it out some time. http://www.koamart.com/shop/1-1028-ramen_bags-shin_ramen_spicy_noodles.asp

]]> By: Daniel McAloon http://theinnerlayer.softlayer.com/2008/the-art-of-ramen/#comment-410 Daniel McAloon Wed, 30 Apr 2008 15:47:23 +0000 http://theinnerlayer.softlayer.com/?p=127#comment-410 First of all, what are the odds of the "Korean Ketchup" tag ever being used again? I cook ramen by boiling the brick whole, pouring out MOST of the water, and then stirring in the seasoning. I had a friend who made hers by boiling the brick whole, pouring out all the water, and smothering it in butter and salt. This left her brother with 2 packets of flavoring per brick, so he always had ramen breath. I don't know if this is a localized phenomenon, but I would commonly see kids gnawing on dry bricks of ramen in class back at RPI. First of all, what are the odds of the “Korean Ketchup” tag ever being used again?

I cook ramen by boiling the brick whole, pouring out MOST of the water, and then stirring in the seasoning.

I had a friend who made hers by boiling the brick whole, pouring out all the water, and smothering it in butter and salt. This left her brother with 2 packets of flavoring per brick, so he always had ramen breath.

I don’t know if this is a localized phenomenon, but I would commonly see kids gnawing on dry bricks of ramen in class back at RPI.

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