Recent content by redfish_33

It has a different flavor than pho but it is basically a big bowl of alkaline noodles and rich broth.

I know what you mean about mexican basil, I lived there also and had trouble finding ingredients for any dish other than mexican food. The one good thing about Mexico is all the beautiful fresh or dried ingredients that you can find to cook Mexican dishes. I miss all the cheeses , creams , and...

Wow that looks good!

Mayo is alot better made at home , but it is not very common because it is so easy to buy it in a store and homemade goes bad really fast. The one thing that I refuse to buy premade other than chopped garlic or onions is stocks. It takes a little work but my freezers are full of frozen stocks, I...

Be sure to post pics! I love surf and turf. I grilled piece of tenderloin the other night and topped it with a fried soft shell crab , seafood and beef were made for each other.

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...

Thanks! One of my favorite dishes.

Smoked Salmon Benedict with oven roasted potatoes crisped in duck fat. [/ATTACH]

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.

You will really enjoy this recipe, homeade ramen noodle is the best. :chef:

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...

I found a pack in my pantry, it is hakubaku brand. You can order it online if the stores in your area do not carry it.

I get the noodles at an asian food store in town or at Fresh Market, I actually forgot the brand name but I have used udon noodles before. They do not have it all the time, so when I find it, I usually but a lot of them. They are really good when you make it by hand but the dough is very...

I eat it alot, I always make a huge batch of broth and freeze it so I can eat it whenever I want.

I agree with the comments about chopping being like meditation, I find it to be mindless effort that I enjoy.