Orang Utan
Psychick Worrier Ov Geyoor
it's a broad church, but my local Asian supermarket sells dozens of different kinds.
I'm sure it tastes even better fresh and in restaurants
What new foods have you tried recently?
- Thread starter Fez909
- Start date
I'm sure it tastes even better fresh and in restaurants
It's the stock that makes the difference.
Fez909
toilet expert
OU is right that they're basically the same thing, but there's a word of difference in flavour and quality between the two.
A proper bowl of ramen might be served in a brother that's made from pork bones that have been cooked for 10 hours, and then the other garnishes and spices and whatever that's added.
Also fresh noodles are nicer than dried.
But yeah, they're basically the same as the 9p things. The extra £8.41p or whatever gets you a much better Super Noodle though
Orang Utan
Psychick Worrier Ov Geyoor
was with you until the Supernoodle comment - Asian supermarket ramen is MUCH better than fucking disgusting SupernoodlesOU is right that they're basically the same thing, but there's a word of difference in flavour and quality between the two.
A proper bowl of ramen might be served in a brother that's made from pork bones that have been cooked for 10 hours, and then the other garnishes and spices and whatever that's added.
Also fresh noodles are nicer than dried.
But yeah, they're basically the same as the 9p things. The extra £8.41p or whatever gets you a much better Super Noodle though
Fez909
toilet expert
I said super noodle but I meant generic instant noodles.
This whole discussion is irrelevant now because I've just remembered that I'm thinking of pho
gentlegreen
I hummus, therefore I am ...
Is that one of those funny eggs ?Man, I've been googling ramen and now I want some
*drool*
Chz
Stark Raving Sane
Modern persimmon/kaki/sharon fruit has had most of the interesting bred out of it. Used to be it was one of those fruits that was properly ripe for 3 hours in the afternoon on a Tuesday, and quite rank outside of that. Very, very strongly astringent when not perfectly ripe, and even a little bit so when they were ripe. But they were wondrously sweet and fragrant.
The modern breed has a ripeness window closer to a week, but they're considerably more bland in flavour.
Fez909
toilet expert
Think it's just a boiled egg that's been soaked in tea or something.Is that one of those funny eggs ?
Not a century egg, if that's what you were thinking?
miss direct
misfungled
Spekkoek - which is an Indonesian layer cake. It was amazing.
Fez909
toilet expert
Sweet sprouting cauliflower - apparently it's been a 'thing' in the UK for a few years now. How have I only just noticed this?
Taste: good. Like normal cauli but with less of that pongy taste.
Texture: good. Like that posh purple sprouting broc, but cauli instead.
Cost: Meh. Expensive for what you get.
Ease of cooking: Amazing. Few minutes steamed and it was perfect. Usually these packets lie to you about steaming. "Oh, just steam it for 2-3 mins" - bullshit!
it's always rock hard! But I don't know why I'm getting mad, this was perfect after only a few mins.
Two thumbs up from me
Taste: good. Like normal cauli but with less of that pongy taste.
Texture: good. Like that posh purple sprouting broc, but cauli instead.
Cost: Meh. Expensive for what you get.
Ease of cooking: Amazing. Few minutes steamed and it was perfect. Usually these packets lie to you about steaming. "Oh, just steam it for 2-3 mins" - bullshit!
it's always rock hard! But I don't know why I'm getting mad, this was perfect after only a few mins.Two thumbs up from me
pinkmonkey
2.4 hour party person
Coyo coconut natural yoghurt. Its delicious, Ive tried a few non dairy yoghurts but this is the best. Great with a curry.
We don’t eat much dairy - only cheese,
it makes him itch and makes me wheeze. (Poetry!)
We don’t eat much dairy - only cheese,
it makes him itch and makes me wheeze. (Poetry!)
I really like kohlrabi raw.
nogojones
spelling is overrated
Well that was going to be the way I intended to use it - in a type of slaw, but as I'd had a red cabbage slaw the day before I went for a bit of diversity. So maybe I'll give it another chance
Fez909
toilet expert
Tried some new stuff over the past few days...Korean food.
One I don't know the name of, but it was like a seaweed salad. About 4 or 5 different types of seaweed, very thinly sliced and, I think, raw. Marinated in some kind of vinegar or spiced oil. Nice side dish.
Another was a kind of Korean steak tartare - don't know the name. Raw beef, raw egg, all neatly piled up and served on top of what looked like 'zoodles' and some raw, julienned daikon. Very good.
The last was bibimbap. Was only OK, nothing special. Rice n veg n spicey sauce n raw egg - mix together. Eat. Felt like every day home food rather than something I'd choose again in a restaurant.
One I don't know the name of, but it was like a seaweed salad. About 4 or 5 different types of seaweed, very thinly sliced and, I think, raw. Marinated in some kind of vinegar or spiced oil. Nice side dish.
Another was a kind of Korean steak tartare - don't know the name. Raw beef, raw egg, all neatly piled up and served on top of what looked like 'zoodles' and some raw, julienned daikon. Very good.
The last was bibimbap. Was only OK, nothing special. Rice n veg n spicey sauce n raw egg - mix together. Eat. Felt like every day home food rather than something I'd choose again in a restaurant.
Chz
Stark Raving Sane
It is best as a cabbage substitute in slaw. Less cabbagey, more crunchy.
Bibimbap is comfort food, nothing fancy. But it makes me feel good and warm inside.
polly
Well-Known Member
I love all those, especially the seaweed salad. I find the key to really good bibimbap is the gochujang based sauce that you put on as a condiment, and letting the rice go crispy on the hot bowl before you mix it together.
Fez909
toilet expert
Had the sauce, and the rice also went crispy
polly
Well-Known Member
Had the sauce, and the rice also went crispy
Oh sorry, I meant the deliciousness of the particular sauce in question, rather than the presence of it. But I suppose, on reflection, while I do love bibimbap, it's not really that special
UnderOpenSky
baseline neural therapy
So many awesome variations. Different spices and different types of lentil can make it almost a different dish.
I quite like adding a veg stock cube and some tomatoe paste.
Libertad
Sparking up a rollie in the Reichstag
Marmite is our dhal's friend in this house.
UnderOpenSky
baseline neural therapy
I've not tried Marmite in Dahl!
I was in my favourite Asian grocer yesterday and picked up some black chickpeas (kala chana). I've had them out of tins, but Tinned pulses are pretty generic, so hopefully they should be an intresting new ingredient to cook with. Annoyingly now I'm googling actual recipes to use them in most call mango powder and that's not something I'll get locally.
I was in my favourite Asian grocer yesterday and picked up some black chickpeas (kala chana). I've had them out of tins, but Tinned pulses are pretty generic, so hopefully they should be an intresting new ingredient to cook with. Annoyingly now I'm googling actual recipes to use them in most call mango powder and that's not something I'll get locally.
krtek a houby
Merry Xmas!
Something green and pointy. Like broccoli but a bit sweeter. Dammit, can't remember the name of it. But tasty!
BoatieBird
Well-Known Member
krtek a houby
Merry Xmas!
That's it! Magnificent looking veg, reminds me of something out of Doctor Who...
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