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


8/17/07 7:49 PM
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FCTV808
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Edited: 17-Aug-07
Member Since: 10/01/2003
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honestly, fighting anyone named "purpleberry puma" is complete insanity. names like that don't just grow on trees--or do they? *gets very suspicious*
8/18/07 9:21 PM
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Sporkticus
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Edited: 18-Aug-07
Member Since: 04/01/2007
Posts: 56
Ah, I'm down to the end of my cracked seed and my kids got into my mochi and ate them all. http://i202.photobucket.com/albums/aa34/sporkticus/IMG_1783.jpg Anyway, I tried to make some pork hash to go along with some homemade pizza (man, burnt ends from a smoked brisket as a topping is fantastic). the pork hash turned out a pretty well. I've got some leftover pulled pork, and I'm going to try my hand at manapua next!! http://i202.photobucket.com/albums/aa34/sporkticus/IMG_1761.jpg http://i202.photobucket.com/albums/aa34/sporkticus/IMG_1765.jpg http://i202.photobucket.com/albums/aa34/sporkticus/IMG_1772.jpg For tomorrow--thinking of Moke's brilliant addition of frozen concentrate as a chicken marinade--I am currently marinating chicken thighs in a mixture of garlic, salt, frozen limeade and a top-secret mixture(Newman's Own). I left out the soy sauce, since I thought it might overpower the lime. I already wish I would have nixed the Newman's Own vinaigrette and went with a olive oil/vinegar mixture. Tomorrow, I'll fire up the smoker and see if it is any good or if my variation sucks. http://i202.photobucket.com/albums/aa34/sporkticus/IMG_1768.jpg http://i202.photobucket.com/albums/aa34/sporkticus/IMG_1781.jpg
8/18/07 10:48 PM
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Moke
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Edited: 18-Aug-07 10:52 PM
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(for Sporkticus) Ah,

I'm down to the end of my cracked seed and my kids got into my mochi and ate them all.

Anyway, I tried to make some pork hash to go along with some homemade pizza (man, burnt ends from a smoked brisket as a topping is fantastic). the pork hash turned out a pretty well. I've got some leftover pulled pork, and I'm going to try my hand at manapua next!!

For tomorrow--thinking of Moke's brilliant addition of frozen concentrate as a chicken marinade--I am currently marinating chicken thighs in a mixture of garlic, salt, frozen limeade and a top-secret mixture(Newman's Own).

I left out the soy sauce, since I thought it might overpower the lime. I already wish I would have nixed the Newman's Own vinaigrette and went with a olive oil/vinegar mixture. Tomorrow, I'll fire up the smoker and see if it is any good or if my variation sucks.

8/18/07 10:52 PM
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Moke
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Edited: 18-Aug-07
Member Since: 01/01/2001
Posts: 15983
Enjoy is the good brand of kakimochi, cheee-huuu! Holy double lime batman, can't wait to see how that comes out. Those dim sum look awesome.
8/19/07 12:48 AM
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Moke
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Edited: 19-Aug-07
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Today's light post-lunch snack: Photo Sharing and Video Hosting at Photobucket And yes, that's Enjoy in the background.
8/19/07 4:21 AM
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FCTV808
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Edited: 19-Aug-07
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man, sporkticus, that shit is AWESOME. here's a pic of both of my favorite red li hing muis! a little closer: moke, i've been jonezing for acai man. been on maui since thursday and just got back. let's go!
8/19/07 4:25 AM
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FCTV808
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Edited: 19-Aug-07
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yah, that's right, saccharin is the KEY INGREDAMENT from hell, but i can tell when it's not there. and had THIS for a light snack when i got off the plane--headed straight to waimalu zippys for some chutoro: a little closer: and i promise to buy a better camera soon. this sidekick is driving me crazy...
8/19/07 4:28 AM
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FCTV808
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Edited: 19-Aug-07
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i also find that "red #40" is a much better hue than the older "red #39" and "red #38" that so many food coloring connoisseurs seem to rave about...
8/19/07 5:35 AM
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Moke
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Edited: 19-Aug-07
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"Acaaaaaiiiiiiiiii..." *does the outstretched arms acai zombie walk* Here's what I'm eating at this very moment...I didn't bring any of my pots so I don't have anything big enough, so I made stew in a crock pot. Photo Sharing and Video Hosting at Photobucket Photo Sharing and Video Hosting at Photobucket Photo Sharing and Video Hosting at Photobucket
8/19/07 6:15 AM
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FCTV808
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Edited: 19-Aug-07
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well done moke. i think we may have to upgrade your rice to tamanashiki or nozomi though. check um out, go check um, go check um, go.
8/19/07 6:41 AM
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FCTV808
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Edited: 19-Aug-07
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ps. the hirade is in and i'm to pick it up monday. oh man
8/19/07 7:29 AM
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Moke
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Edited: 19-Aug-07
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I was trying to remember those brands you mentioned before when I was shopping the other day, thanks! I going check um, I going go. This pot was a blend of the last of the Hinode bag and freshly cracked bag of Shirakiku...I'm slumming. =(
8/19/07 7:30 AM
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Moke
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Edited: 19-Aug-07
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So she's going to let you test-drive the Hirade before buying? And how much is it?
8/19/07 10:25 AM
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Merrill
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Edited: 19-Aug-07
Member Since: 06/18/2006
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Larry Bird, I've purchased Kimchi from Wal Mart. It can be found in the Import Foods or International Foods section (aka where the salsa, soy sauce and peanut oil are found).
8/19/07 1:45 PM
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FCTV808
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Edited: 19-Aug-07
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moke, i could tell when i saw the rice it was hinode-ish. :) and yes, i will test drive tomorrow, but she already did and oh man can she play. i already know it's gonna be fantastic. you wanna go w/ to see it tomorrow?
8/19/07 2:11 PM
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Vantagepoint
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Edited: 19-Aug-07
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So how does this thread work? Can anyone just chime in with a recepie or is this Ramen based discussion only?
8/19/07 2:15 PM
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FCTV808
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Edited: 19-Aug-07
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zinger, if you haven't tried the cheese thing, you might wanna try. it was a phase for me, and fun while it lasted. nowdays, no cheese. vantagepoint, you can throw down any recipe and food you want, but we want pix too! even better if it's exotic or absurd shit...
8/19/07 2:49 PM
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Vantagepoint
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Edited: 19-Aug-07 02:52 PM
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Alright so here we go if some bluenamer would help me that would be super. I dont know if its very exotic or anything but this is a standard Swedish dish (with some personal modifications) and its good eating and healthy. This is one of my favourite dishes and its a big part of me staying 150 lbs. Its great for you and contains everything I could want for a meal. Of course you have to start of with chicken. Every good meal starts with chicken. Only chicken breast file for me. Almost no fat. http://i221.photobucket.com/albums/dd226/vantage81/chickenpack.jpg In Sweden we have a picture of the guy who produces the chicken. I always check this picture to see that I dont get anybody who would potentially have sex with chickens. This guy however looks legit. http://i221.photobucket.com/albums/dd226/vantage81/chickefarmer.jpg First I do is prepare the food. 12 asparaguses, 12 sundried tomatoes (sliced), half an onion (chopped finely) and 1 small can of sweet-corn. http://i221.photobucket.com/albums/dd226/vantage81/ingredients.jpg Then for the main ingredient. I think its translated into Wheat, but it might be barley. Anyone who knows please let me know. But this is what it looks like. 2 cups of these. http://i221.photobucket.com/albums/dd226/vantage81/ingredients2.jpg Boil the wheat on low heat for about 4 minutes. Then add the onions and sundried tomatoes. Add a handfull of chili powder and a couple of drops of hotsauce for heat. Stir around. I didnt quite expect the vapors to get into the lens so the pictures kinda crappy. http://i221.photobucket.com/albums/dd226/vantage81/fourminutesin.jpg Meanwhile fry the chicken with salt, pepper and sage http://i221.photobucket.com/albums/dd226/vantage81/friedchicken.jpg Wait another 4 minutes (8 in total). Then toss in the corn and finally the asparaguses. Dont stir these in. You want these to be ontop to just steam making the asparaguses crispy and good. http://i221.photobucket.com/albums/dd226/vantage81/eightminutesin.jpg Let it sit on low heat for another 6 minutes then serve with the chicken. http://i221.photobucket.com/albums/dd226/vantage81/DSCF0516.jpg
8/19/07 2:56 PM
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FCTV808
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Edited: 19-Aug-07
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(for vantagepoint!!!) Alright so here we go if some bluenamer would help me that would be super. I dont know if its very exotic or anything but this is a standard Swedish dish (with some personal modifications) and its good eating and healthy. This is one of my favourite dishes and its a big part of me staying 150 lbs. Its great for you and contains everything I could want for a meal. Of course you have to start of with chicken. Every good meal starts with chicken. Only chicken breast file for me. Almost no fat. In Sweden we have a picture of the guy who produces the chicken. I always check this picture to see that I dont get anybody who would potentially have sex with chickens. This guy however looks legit. First I do is prepare the food. 12 asparaguses, 12 sundried tomatoes (sliced), half an onion (chopped finely) and 1 small can of sweet-corn. Then for the main ingredient. I think its translated into Wheat, but it might be barley. Anyone who knows please let me know. But this is what it looks like. 2 cups of these. Boil the wheat on low heat for about 4 minutes. Then add the onions and sundried tomatoes. Add a handfull of chili powder and a couple of drops of hotsauce for heat. Stir around. I didnt quite expect the vapors to get into the lens so the pictures kinda crappy. Meanwhile fry the chicken with salt, pepper and sage Wait another 4 minutes (8 in total). Then toss in the corn and finally the asparaguses. Dont stir these in. You want these to be ontop to just steam making the asparaguses crispy and good. Let it sit on low heat for another 6 minutes then serve with the chicken.
8/19/07 2:57 PM
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FCTV808
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Edited: 19-Aug-07
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AWESOME ADDITION VANTAGE! i'm gonna give that a go one of these days. mahaloz
8/19/07 2:57 PM
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Vantagepoint
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Edited: 19-Aug-07
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Thanks alot FCTV808 you are a star.
8/19/07 3:17 PM
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cypherpunk
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Edited: 19-Aug-07
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Vantagepoint: That looks good!
8/19/07 3:18 PM
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samichlaus
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Edited: 19-Aug-07
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Fresh breath is not going to be a big priority today. Photo Sharing and Video Hosting at Photobucket
8/19/07 3:32 PM
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FCTV808
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Edited: 19-Aug-07
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Posts: 16911
garlic farts. oh my
8/19/07 7:34 PM
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Sporkticus
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Edited: 19-Aug-07 07:54 PM
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Wow, that looks good vantagepoint!!! Man, I didn't know that Li Hing Mui had all that healthy stuff in it!! Red Dye #40 rules! Thanks for posting the pics, Moke. Anyway, I smoked Moke's recipe chicken with frozen concentrate, and it worked well. The frozen limeade/lime vinaigrette had a nice taste, although it gave a much lighter taste than I expected. (edit: weird, I just sat down and had some more, and the lime taste was much stronger.) I'll do it again, but like Moke I'd probably put some much hotter ingredients in it also, and maybe something like a smashed up mango. (I also did a batch with my typical rub.) On the smoker (that little blob was a garlic head, thanks for the idea Samiclaus). http://i202.photobucket.com/albums/aa34/sporkticus/IMG_1788.jpg Smoked garlic http://i202.photobucket.com/albums/aa34/sporkticus/IMG_1797.jpg Putting the chicken over coals after smoking to crisp up the skin. http://i202.photobucket.com/albums/aa34/sporkticus/IMG_1803.jpg http://i202.photobucket.com/albums/aa34/sporkticus/IMG_1800.jpg http://i202.photobucket.com/albums/aa34/sporkticus/IMG_1807.jpg

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