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Food & Wine Ground >> FCTV RAMEN: Korean Style 2


9/12/07 8:29 AM
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fob_77
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Edited: 12-Sep-07
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Post the homemade udon receipe again FCTv808.
9/12/07 8:30 AM
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CR1chard
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Edited: 12-Sep-07
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Brisket anyone???
http://cr1chard.blogspot.com/2007/09/brisket.html

9/12/07 8:59 AM
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john76
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Edited: 12-Sep-07
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that brisket looks awesome I smoked one for the first time a couple weeks ago. Mine ended up a lot darker than yours. I smoked it too long I'm guessing.
9/12/07 3:07 PM
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odysseyroc
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Edited: 12-Sep-07
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All the good food on this thread got me inspired to make one of my favorite dishes, Pozole. http://i65.photobucket.com/albums/h224/odysseyroc/pozole.jpg http://i65.photobucket.com/albums/h224/odysseyroc/finished-1.jpg Pozole 3-4 pounds of boneless country style ribs 5 16oz cans Hominy 4 cloves minced garlic 4 dried ancho chiles 4 dried guajillo chiles 2 tablespoons salt CONDIMENTS shredded Cabbage thinly sliced radishes finely chopped onion dried mexican oregano lime wedges Combine country ribs and hominy with 7 quarts of simmering water. Remove the stems, seeds and veins from the chiles and tear into big strips. Toast a few at a time on a skillet set to medium heat by pressing them down with a metal spatula. You only need about 5 seconds on each side, so they start to crackle and blister. Transfer to a bowl and cover with boiling water for 30 minutes (It helps to use a plate as a weight to keep chiles submerged). Drain and transfer chiles to a blender with 1/2 cup water. Blend till smooth. Add to your soup mixture by pushing it through a medium sieve. Add the salt and mix well. Let simmer for an hour or so more. Remove the country ribs once they are tender and roughly shred them, add them back to the soup. Let simmer for at least a few more minutes while you prepare the condiments.
9/12/07 3:20 PM
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FCTV808
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Edited: 12-Sep-07 03:23 PM
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for odysseyroc!
9/12/07 3:28 PM
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FCTV808
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Edited: 12-Sep-07
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fob_77 how to make udon noodles
9/12/07 7:35 PM
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CR1chard
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Edited: 12-Sep-07
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I'm gonna have to add Pozole to my "to cook" list
9/12/07 8:55 PM
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suioryu
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Edited: 12-Sep-07
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more udon noodles http://japanesefood.about.com/library/pictures/blbukkakeudonphoto.htm
9/13/07 9:54 AM
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fob_77
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Edited: 13-Sep-07
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Thanks, I'll try making the udon if I have time this weekend.
9/16/07 4:54 PM
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Sporkticus
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Edited: 16-Sep-07
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Congratulations to FCTV, That was an excellent fight, very impressive!! CR1chard got me thinking about ribs!! I've got a smoker (Weber Smokey Mountain), but you don't need a smoker to smoke ribs or chicken. You don't need to spend hundreds or even thousands of dollars for a smoker, if you've got a charcoal kettle grill! With about seventeen dollars, you can change your grill into a smoker! Instead of breaking out my WSM this weekend, I did some ribs (and chicken) using a standard kettle grill. You can get a charcoal kettle grills for pretty cheap, especially used (like for ten bucks or so, just make sure you have air vents on the bottom you can open and close and vents on the top also). The only other equipment you need would be some fire bricks (not regular bricks) about a buck a piece (I used five), and a thermometer probe attached to wire probe (you can get them from Wal-Mart for twelve bucks). Anyway, I set my kettle grill up for indirect heat. I shove some coals over to one side of the grill. I block it off from the side the meat goes on with two firebricks. Then I throw about ten lit coals on top of the charcoal and wood ("Minion method"). http://i202.photobucket.com/albums/aa34/sporkticus/IMG_1979.jpg Then I put three fire bricks bricks on top. The empty space on top is where you'll put the ribs. http://i202.photobucket.com/albums/aa34/sporkticus/IMG_1982.jpg When the temp gets to 200, I put the ribs on the grill and close the bottom vent to about 25% open, leaving the top vent opent throughout the cook. You can see the probe stuck through a potato. This measures the temp at grill level. (foil under the food for easy clean up.) http://i202.photobucket.com/albums/aa34/sporkticus/IMG_1988.jpg This is the cheap Walmart therm. (It works well too) http://i202.photobucket.com/albums/aa34/sporkticus/IMG_1993-1.jpg If you have remote therm, you can put it on your desk and it will sound an alarm when the temp gets too high, so you don't have to hover over the grill. I leave top vent open on the grill, and either close the bottom vent to bring the temp down, or open it to raise the temp. (temps run between 225-265 for this cook) http://i202.photobucket.com/albums/aa34/sporkticus/IMG_1989.jpg Three hours into the cook, I check on the ribs. http://i202.photobucket.com/albums/aa34/sporkticus/IMG_1995.jpg At the three hour mark, I wrap the ribs in a foil packet for an hour. In each packet, I put 1/4 cup pineapple/apple juice mixed with honey. (you can cook for more or less time, this is the stage that makes the ribs fall of the bone tender--if you like firm ribs, skip the foil stage). http://i202.photobucket.com/albums/aa34/sporkticus/IMG_2000.jpg After an hour or so, I take the ribs out and glaze them with sauce (KC original sauce with 1/3 cup honey added to every cup of sauce). http://i202.photobucket.com/albums/aa34/sporkticus/IMG_2002.jpg Finally, after another hour or so, ribs and chicken ready to eat. http://i202.photobucket.com/albums/aa34/sporkticus/IMG_2005.jpg So to smoke food, you don't need to spend lots of money for great food. You can use the charcoal grill you've already got, and it works great!
9/16/07 4:57 PM
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FCTV808
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Edited: 16-Sep-07
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for sporkticus! great job as always Anyway, I set my kettle grill up for indirect heat. I shove some coals over to one side of the grill. I block it off from the side the meat goes on with two firebricks. Then I throw about ten lit coals on top of the charcoal and wood ("Minion method"). Then I put three fire bricks bricks on top. The empty space on top is where you'll put the ribs. When the temp gets to 200, I put the ribs on the grill and close the bottom vent to about 25% open, leaving the top vent opent throughout the cook. You can see the probe stuck through a potato. This measures the temp at grill level. (foil under the food for easy clean up.) This is the cheap Walmart therm. (It works well too) If you have remote therm, you can put it on your desk and it will sound an alarm when the temp gets too high, so you don't have to hover over the grill. I leave top vent open on the grill, and either close the bottom vent to bring the temp down, or open it to raise the temp. (temps run between 225-265 for this cook) Three hours into the cook, I check on the ribs. At the three hour mark, I wrap the ribs in a foil packet for an hour. In each packet, I put 1/4 cup pineapple/apple juice mixed with honey. (you can cook for more or less time, this is the stage that makes the ribs fall of the bone tender--if you like firm ribs, skip the foil stage). After an hour or so, I take the ribs out and glaze them with sauce (KC original sauce with 1/3 cup honey added to every cup of sauce). Finally, after another hour or so, ribs and chicken ready to eat. So to smoke food, you don't need to spend lots of money for great food. You can use the charcoal grill you've already got, and it works great!
9/16/07 4:58 PM
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FCTV808
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Edited: 16-Sep-07
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holy shit that looks good. oh man
9/16/07 5:22 PM
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odysseyroc
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Edited: 16-Sep-07
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I miss my Weber Kettle.
9/16/07 5:35 PM
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Seemore Butts
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Edited: 16-Sep-07
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Damn thats how you make ribs

 

9/18/07 10:06 PM
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Moke
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Edited: 18-Sep-07
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Awesome. *scans paper for Weber kettle sales*
9/18/07 10:11 PM
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BzGrappla
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Edited: 18-Sep-07
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awesome thread, i jsut made some terayaki chicken
9/18/07 10:16 PM
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sloppy2nds
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Edited: 18-Sep-07
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I've got to agree with FCTV, I have two 'R2D2' style smokers, one charcoal and one electric and only smoking in my weber has not disappointed.  The only thing I think is good upgrade is a hinged grill...

9/18/07 11:13 PM
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FCTV808
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Edited: 18-Sep-07
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bz, tfp?
9/19/07 12:14 PM
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Sporkticus
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Edited: 19-Sep-07
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After I make my own udon noodles, what sort of seasoning would I put in the soup? Or should I just get cheap ramen packs and use the seasoning in those? Maybe toss in some cayenne pepper and bullion cubes?
9/19/07 2:17 PM
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FCTV808
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Edited: 19-Sep-07
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sporkticus, i like a korean beef broth base. just get beef w/ bones--i like beef ribs and boil them w/ rock salt and garlic for half a day skimming the fat and oil off the top periodically. once the meat starts falling off the bone, remove both the bone w/ meat on and peel it off and into a storage container and put in refrig. return the bones back into broth and boil a few more hours. the broth will eventually turn white and murky. oh man! boil only what noodle you will eat in that serving and store the left over in the refrig until you want to eat again. scoup noodles and soup into bowl and garnish w/ the shredded meat (you can prep meat more by adding some sesame oil and seeds into it w/ a little salt and massage in before adding), green onions and nori(sea weed)
9/19/07 3:40 PM
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Sporkticus
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Edited: 19-Sep-07
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Damn, FCTV! That sounds fantastic (and much better than throwing a few ramen noodle seasoning packets into the noodles, like I planned). I've got to try this out!
9/19/07 3:51 PM
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FCTV808
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Edited: 19-Sep-07
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let me know how it goes sporkticus. i can't tell you the exact proportions as i do it by taste. i put the cloves of garlic peeled but whole.
9/19/07 4:41 PM
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hotkarlinspace
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Edited: 19-Sep-07
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http://japanesefood.about.com/od/udon/r/bukkakeudon.htm
9/19/07 5:14 PM
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Sporkticus
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Edited: 19-Sep-07
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That's an interesting link.
9/19/07 7:59 PM
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hotkarlinspace
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Edited: 19-Sep-07
Member Since: 12/14/2006
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Pretty sure I've made that before, and I didn't even follow the link.

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