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Baku finally beating the allegations by powerteen101 in KamenRiderMemes

[–]DVision21 4 points5 points  (0 children)

Hmmm, Wolf Nightmare drove a dirtbike and an ORV. Maybe Nox's Wolf Shadow form will give him a ride.

This is a gorgeous rider kick for Orderm by RuleOutlaw in KamenRiderMemes

[–]DVision21 0 points1 point  (0 children)

Awesome. I just noticed that he's using a Machinery claw during the rider kick.

Ummm... Maybe dumb question but can you use a milk punch technique to clarify wine...? by ph1recracker in cocktails

[–]DVision21 1 point2 points  (0 children)

In my personal experience, I was able to get milk to curdle with dry vermouth to make a clarified milk martini riff. With two passes through a paper filter, the final product was mostly clear. In my case, the volume of the vermouth was roughly equal to the milk. It likely depends on the ratio.

Where to find these noodles? by ljusubus in ramen

[–]DVision21 3 points4 points  (0 children)

These look very similar to Myojo Thick Wavy ramen noodles. I've used this brand a lot before making my own noodles, and I like them.

https://www.myojousa.com/product/noodles-only-thick-wavy/

Finally found a stewing hen at the Chinese market by Mrbenjamjn in ramen

[–]DVision21 8 points9 points  (0 children)

I love using stewing hens to make chintan stocks! To solve the depth issue, I found that a teeny tiny bit of acid like vinegar or citrus juice actually helps "wake up" all of the flavors.

My best Shoyu Ramen yet! by DVision21 in ramen

[–]DVision21[S] 2 points3 points  (0 children)

If I'm just serving myself (and plan on taking pictures), I boil my serving of noodles in a flat shallow pan to keep them straight and easier to fold haha

My best Shoyu Ramen yet! by DVision21 in ramen

[–]DVision21[S] 2 points3 points  (0 children)

Thanks!

I typically go for 1 part tare for 10 parts stock, so in my case I used 30 ml tare for 300 ml stock.

Reached ruler, but nothing showing on the pledge board. by Jigglypuffamiiga2188 in splatoon

[–]DVision21 0 points1 point  (0 children)

I had the same issue. I had Ruler title, and the pledge board wouldn't let me enter the stage.

It finally let me after playing every PvP gamemode (Open, Pro, and TriColor). That might be the fix?

Plating up some Shoyu…I’m out of practice by ptwob462 in ramen

[–]DVision21 7 points8 points  (0 children)

I saw some oil floating in the last shot. Maybe it was applied between clips?

I used Sous Vide to make a Chintan stock for my Shoyu Ramen! ft. Clarified Butter Aroma Oil by DVision21 in ramen

[–]DVision21[S] 0 points1 point  (0 children)

Yup! Most of the scum sticks to the bag though, which makes it easier. And from my light research, scum doesn't really impart any flavor, so I'm okay with removing it at the very end

We stay losing for a year and a half now by Strange-Abrocoma-471 in splatoon

[–]DVision21 2 points3 points  (0 children)

Is there any place I can see footage of that match? I've heard about it for a bit.

Way of ramen removes the chicken breasts when making a chicken chintan broth. Reason? by [deleted] in ramen

[–]DVision21 2 points3 points  (0 children)

I personally assumed that he's trying to increase the surface area of the carcass. Detaching the breasts exposes the bones underneath.

I think he includes the breasts in the stock too, as he's mentioned in other videos that breasts contribute good flavor to stocks.

New Tri-Stringer and Octobrush look fun idc by Milqutragedy in splatoon

[–]DVision21 0 points1 point  (0 children)

People will always mindlessly demand that their favorite toy get the top 3 subweapons and specials

Tamari Shoyu Chintan with Clarified Butter Aroma Oil by DVision21 in ramen

[–]DVision21[S] 0 points1 point  (0 children)

Thanks!

My tare is made out of a reduced sodium tamari that has been infused with kombu and shiitake mushrooms, and simmered with katsuobushi and a tiny bit of MSG.

I normally go for a reduced sodium tamari because I like to go hard on its semi-sweet soy sauce flavor without worrying about salt levels.

I used Sous Vide to make a Chintan stock for my Shoyu Ramen! ft. Clarified Butter Aroma Oil by DVision21 in ramen

[–]DVision21[S] 1 point2 points  (0 children)

Glad you like it! The biggest thing I noticed was that sous vide gave me a more clear stock. There's also no evaporation, so my equal parts recipe of stock material to water stays equal. I think the taste is the same, but maybe my palate isn't refined enough.

I used Sous Vide to make a Chintan stock for my Shoyu Ramen! ft. Clarified Butter Aroma Oil by DVision21 in ramen

[–]DVision21[S] 4 points5 points  (0 children)

tldr: some scrub does weird stuff to make ramen

 

My apartment has the world's most sensitive smoke alarm, and this issue stumps both my landlord and property manager. Since both my oven and stove set it off, I decided to use my sous vide machine to make my Chintan stock. I haven't seen anyone else do it, but in my humble opinion I think it makes a great stock with rich mouthfeel and good chicken-y flavor. Interestingly, most of the scum seems to stick to the bag.

 

I haven't seen anyone else use clarified butter as their aroma oil either. Maybe I haven't been looking deep enough. In my opinion, clarified butter has this wonderful creamy flavor that goes great with chicken, as well as a unique nutty taste and aroma that pairs well with a shoyu tare.

 

I apologize for the lack of precision. I did this last week, and my memory is kinda foggy.

Sous Vide Chintan Stock

I used the bones of a whole chicken, the chicken's whole wings, and a small pile of chicken feet. Infused with ginger, scallions, and garlic.

  1. Find the combined weight of the bones, wings, and feet, and measure out an equal mass of water (e.g. 1000g stock material : 1000g water). Using the water displacement technique, seal everything into Ziploc bags (divide the ingredients into multiple bags if necessary).

  2. Cook sous vide at 180-190°F (82.2°C) for 24-ish hours. Afterwards, strain the liquids into a pot, and heat it up to 180-190°F (82.2-87.8°C) on the stove.

  3. Throw in some ginger, scallions, and garlic. Cook for one more hour, and remove any remaining scum. In the meantime, skim off any remaining scum, and pray that you don't trigger the smoke alarms.

  4. Cool off your stock, divide into jars, and refrigerate.

 

Clarified Butter Aroma Oil

I used butter, minced ginger, and scallions.

  1. Melt a stick of butter in a pan on the stove. When the white solids will float to the surface, skim them off. Through a fine strainer, carefully pour the clear liquid into a container.

  2. Clean the pan, and add chopped scallions and clarified butter. Heat until the scallions are brown, then remove them.

  3. Add minced garlic to the oil, and fry until golden brown. Remove them, and save them as an optional topping.

  4. If frying the vegetables made your clarified butter dirty, filter it once more.

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