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Old 08-04-2012, 10:36 PM   #11
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Originally Posted by redfish_33 View Post
I used the recipe out of David Chan's Lucky Peach magazine because it a very simple recipe, it calls for heating baking soda at 250F instead of using potassium carbonate which is hard to find. This is a link to the recipe that I used out of Lucky Peach magazine. The broth and Tare recipe is there also, you can subtitute and use your imagination on the broth but the noodles need to be exact. Make sure that you use 4 tea spoons of the soda and not table spoons , some recipes call for tablespoons but it was a mistake.David Chang
Thank you! I'll be haunting that site for a bit!
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Old 08-04-2012, 10:38 PM   #12
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Does this mean the cranky old feller isn't going to be making noodles any time soon? What brand of pasta maker do you have, btw?
The cranky old feller cranks out lots of pasta, he enjoys it. We have an Atlas Pasta machine. I clamp it to a 6 foot table and we pasta for hours...
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Old 08-04-2012, 10:45 PM   #13
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You will really enjoy this recipe, homeade ramen noodle is the best.
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Old 08-04-2012, 11:02 PM   #14
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Originally Posted by redfish_33 View Post
I used the recipe out of David Chan's Lucky Peach magazine because it a very simple recipe, it calls for heating baking soda at 250F instead of using potassium carbonate which is hard to find. This is a link to the recipe that I used out of Lucky Peach magazine. The broth and Tare recipe is there also, you can subtitute and use your imagination on the broth but the noodles need to be exact. Make sure that you use 4 tea spoons of the soda and not table spoons , some recipes call for tablespoons but it was a mistake.David Chang
Well...I nabbed the recipe and have subscribed to Lucky Peach Magazine...thanks! Waiting to hear if they are going to re-print issue #1 that the recipe is featured in.
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Old 08-04-2012, 11:05 PM   #15
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momofukufor2.com/ this is a blog that I refer to when cooking David Changs recipes, they give alot of tips on actually making his recipes at home. Lucky Peach is a great magazine, also the momofuko book is awsome to read.
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Old 08-05-2012, 02:05 PM   #16
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These are some other pics of Ramen that I made. I like pork belly , pulled pork , and poached eggs in mine , I use boiled quail eggs sometimes and it comes out really good. Chicke is great also as a sustitue for pork. I make Momofuko shrimp and grits with the leftover ramen broth, and the leftover tare makes a great marinade or seasoning. It freezes well but stays in a slurry from all the alcohol in it so it is easy to scoop out just what you need instead of defrosting the entire container.
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Old 08-05-2012, 04:52 PM   #17
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... Attachment 14888

Here is a pic of the finished product.
That looks delish (except for the eggs, for me). Is it similar to Pho?

Pho - Wikipedia, the free encyclopedia

I like noodle bowls w/ all kinds of goodies, but do a quickie version. Thanks for sharing the pic etc.
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Old 08-05-2012, 05:10 PM   #18
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It has a different flavor than pho but it is basically a big bowl of alkaline noodles and rich broth.
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Old 08-05-2012, 05:15 PM   #19
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You had me at Noodles.
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