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


9/6/07 7:03 AM
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CR1chard
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Edited: 06-Sep-07
Member Since: 01/01/2001
Posts: 7200
McLovin-

I assure you, that pork was cooked to a proper 160 degrees - I'm not sure what component of the brine made that fucked up pink color
9/6/07 7:36 AM
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cypherpunk
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Edited: 06-Sep-07
Member Since: 05/02/2005
Posts: 2366
You guys eat well. I'm like a white belt in food preparation, so I'm kinda envious.
9/6/07 1:42 PM
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FCTV808
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Edited: 06-Sep-07
Member Since: 10/01/2003
Posts: 17278
cypherpunk, try the shoyu chicken recipe and report on how that goes--for potential white stripe for belt.
9/10/07 3:46 AM
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FCTV808
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Edited: 10-Sep-07
Member Since: 10/01/2003
Posts: 17346
9/10/07 4:14 AM
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Moke
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Edited: 10-Sep-07
Member Since: 01/01/2001
Posts: 16211
Oh dang...
9/10/07 3:19 PM
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CR1chard
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Edited: 10-Sep-07
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http://cr1chard.blogspot.com/2007/09/labor-day-bbq-extravaganza.html


9/10/07 3:20 PM
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FCTV808
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Edited: 10-Sep-07
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jeebus, that's a hella lotta meat. fish oil tabs in mass quantities after that. whoa....
9/10/07 6:09 PM
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Moke
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Edited: 10-Sep-07
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*jacks ribbingly*
9/10/07 7:45 PM
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Sporkticus
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Edited: 10-Sep-07
Member Since: 04/01/2007
Posts: 77
Look at all that pork!! Damn CR1chard, that is the way to fire up a smoker. Are you sure you're a Yankee? For really tender ribs (I'll bet you already know this trick, though), I wrap each rack of ribs with foil about three hours into the cook with a 1/4 cup of pineapple/apple/grape juice and honey inside the foil. Leave them in the foil for an hour and a half to two hours. Take them out for the last hour. And you'll always have great ribs. (foiling offends the purists, but it really, really makes the ribs tender). Since I can't find my pics of my Labor Day Smokefest, here's a picture of a marinated skirt steak I grilled, though I have recently discovered that they are much better smoked! http://i202.photobucket.com/albums/aa34/sporkticus/IMG_1032.jpg
9/11/07 3:21 AM
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FCTV808
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Edited: 11-Sep-07
Member Since: 10/01/2003
Posts: 17362
for sporticus--awesome as always!
9/11/07 3:31 AM
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FCTV808
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Edited: 11-Sep-07
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so anyway, i'm dead on 185 this week and have put some beef back on the menu--just for this week. picked up some tri tip from costco, but it in a big pot with garlic, hawaiian sea salt, and onions, then boiled it into shredded oblivion. then added korean duk, homemade udon noodles, green onions, and some egg drop. here you go! BETTER THAN RAMEN IMJO
9/11/07 3:40 AM
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FCTV808
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Edited: 11-Sep-07
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better than sorabol, yakiniku seoul, shillawon, mikawon all put together.
9/11/07 3:45 AM
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Moke
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Edited: 11-Sep-07
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Oh fuck dude! Oh fuuuuuk! ps; sporticus has a new Weber! Just out of curiosity, how much did that cost where you are?
9/11/07 3:52 AM
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FCTV808
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Edited: 11-Sep-07
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moke, let's go eat these tomorrow.
9/11/07 3:55 AM
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Moke
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Edited: 11-Sep-07
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*charges camera battery*
9/11/07 9:11 AM
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Sporkticus
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Edited: 11-Sep-07
Member Since: 04/01/2007
Posts: 78
FCTV, Those noodles look superb. Is that the same recipe that you posted earlier for the homemade noodles? I'm going to try to make them, if it is, since I can't find any udon noodles at any store around where I live. Moke, my grill is a couple of years old. I try to clean my grills after each use, so they are in better shape than the truck I drive! My father-in-law bought me that grill, cause I was cooking on a little Weber, and he got tired of waiting for the food to be cooked. I saw the same grill at Wal-Mart for around eighty bucks, so with the prices being what they are in Hawaii, I'll bet it costs around a thousand bucks where you guys are.
9/11/07 9:14 AM
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Moke
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Edited: 11-Sep-07
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Nah, I saw that one for 85 bucks and thought it was a tad high, that's why I asked.
9/11/07 1:09 PM
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FCTV808
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Edited: 11-Sep-07
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sporkticus, those r the noodles following that recipe i gave. eyep. simple and they come out a little chewy which is great!
9/11/07 1:15 PM
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FCTV808
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Edited: 11-Sep-07
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ps. the flour from the fresh noodles thickens the broth. it's fuggin fantastic.
9/11/07 6:51 PM
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FCTV808
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Edited: 11-Sep-07
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holy shit that would go good over rice! and now for some hawaiian slack key
9/11/07 6:56 PM
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FCTV808
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Edited: 11-Sep-07
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i'm gonna go eat something italian right now. pics to follow
9/11/07 7:49 PM
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Moke
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Edited: 11-Sep-07 07:52 PM
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Posts: 16248
Looks like chicken loco moco. ;) How much butter be in your gravy?
9/12/07 7:49 AM
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CR1chard
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Edited: 12-Sep-07
Member Since: 01/01/2001
Posts: 7215
I can't stand you mutha fuckas with your "family secret recipes". I got a buddy who's mom makes the greatest chili on Earth, but that cocksucker won't part with the damn recipe. It's not like you're making money off it (or I would be)

Anyhow, I thought I'd make FCTV proud, and whipped up some "FCTV Ramen" for lunch yesterday - I skipped the cheese though, and didn't bother rinsing my kimchee - I expect the aftermath of it to hit me anytime now...

9/12/07 8:06 AM
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Moke
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Edited: 12-Sep-07
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Posts: 16257
niiiiice.
9/12/07 8:15 AM
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killacox
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Edited: 12-Sep-07
Member Since: 01/01/2001
Posts: 2479
great thread and great music fctv heres my ramen, put noodles with water into glass bowl add powder mix and mix, then add egg, bacon bits, cowl slaw(sp) throw in microwave for like 10 minutes and boom! i used to do the cheese thing but i enjoy the broth too much but cheese made it too creamy

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