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


1/5/14 11:39 PM
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reelfoot
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bump
1/6/14 12:03 AM
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FCTV808
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happy new year reelfoot

1/6/14 12:10 AM
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reelfoot
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Happy new year!

Phone Post 3.0
1/6/14 9:40 AM
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reelfoot
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Phone Post 3.0
1/6/14 9:42 AM
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reelfoot
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Phone Post 3.0
1/6/14 10:01 AM
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MichaelVronsky
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Yes! Phone Post 3.0
1/8/14 8:02 PM
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reelfoot
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Hand pulled gopro going down. Fucking second batch. About to get pissed

Phone Post 3.0
1/10/14 10:33 AM
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reelfoot
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Pulled noodle fail, should have watch KP's uncut vid first. Once u start pulling you can't stop.

Phone Post 3.0
1/11/14 9:57 PM
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reelfoot
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Special day

Phone Post 3.0
1/11/14 10:00 PM
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reelfoot
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Phone Post 3.0
1/11/14 10:01 PM
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reelfoot
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Phone Post 3.0
1/11/14 10:02 PM
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reelfoot
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Fresh ramen Phone Post 3.0
1/11/14 10:29 PM
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reelfoot
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That shit was work Phone Post 3.0
1/11/14 11:22 PM
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RTWu
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reelfoot -
Fresh ramen Phone Post 3.0
Damn that looks good. Phone Post 3.0
1/11/14 11:23 PM
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RTWu
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reelfoot -
Fresh ramen Phone Post 3.0
Damn that looks good. Phone Post 3.0
2/2/14 12:48 AM
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FCTV808
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through some a dis together tonight. i think i like my current marinade for these guys:

2/2/14 11:58 AM
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RTWu
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Well, share the damn marinade mfer! Phone Post 3.0
2/2/14 3:09 PM
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FCTV808
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RTWu - Well, share the damn marinade mfer! Phone Post 3.0

LOL!

3-5 lbs kalbi ribs (thinner slice and SMALL BONES best--the one's pictured were thicker cut)

1cup soy sauce

1/2 cup white sugar

1/4 cup honey

1/4 cup sweet mirin (kotteri)

1/2 cup beer

1/4 cup sesame oil

5 cloves garlic (chopped and smashed)

2 tbsp sesame seed roasted (optional)

1/4 kiwi (optional if you think your cut of kalbi is too lean)

 

mix all the ingredients and pour into ziplock w/ the ribs

 

soak overnight and flip once.

 

before you grill, set it out and bring to room temp. maybe an hour or two.

 

depending on thickness, grill to med well done.  going pink or rarer on kalbi is just crap.

 

 

5/21/14 8:14 PM
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Moke
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A tall pot of broth...marrow bones on the bottom half and tendons on the top half. I will be making the killingest bowls of soup shortly, and hopefully speed up some recovery time.

 photo P1030879_zps851b1901.jpg
5/21/14 8:56 PM
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FCTV808
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boil it until it's white!

5/21/14 9:02 PM
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Moke
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It's already white under that fat layer. I only added those tendons for the final 2.5 hours. That's a 3 gallon pot three quarters full. I'm in heaven.
5/21/14 9:12 PM
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FCTV808
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i believe for the kumamoto style ramen they would add pork bones in there as well.

5/25/14 6:33 PM
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Moke
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Some tendon Ramen for breakfast!

A handful of rice noodles and cold gelatinized broth (from above) in a pot for heating.

 photo P1030057_zps8c78ad6a.jpg

Prep some tendons...

 photo P1030059_zps9363eda0.jpg

 photo P1030062_zpsd5f5c690.jpg

Toss some dashi in the broth.

 photo P1030063_zps2aeffdd6.jpg

Some whatever...

 photo P1030068_zps72a67d58.jpg

Mmm, rich stewy ramen for a cloudy day.

 photo P1030075_zps1f939de6.jpg
5/25/14 7:19 PM
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Stone Rolled
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Damn. That's some Moke style pho!
5/25/14 8:54 PM
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FCTV808
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no longer ramen moke.  that's something else that looks pretty damn good minus the wimpy rice noodles!


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