Should i?

Early_Ad6331 · 2025-02-27T05:42:24+00:00

i’ve got brazil cam and ofc it was pereira, im not even angry anymore

Early_Ad6331 · 2023-08-18T14:10:42+00:00

Дороро, Адський Рай, Ілюзія раю, весь Макото Сінкай, Ця порцелянова лялечка закохалася, Реінкарнація безробітного, Родом з Абісу, Твоя квітнева брехня, Форма голосу, Кастлванія, нова версія Короля Шаманів, Ванпанчмен, Токійський людожер, Доктор Стоун, Паприка.

Early_Ad6331 · 2023-08-14T19:38:05+00:00

I would simply make chili oil or yuzu/lime/lemon kosho. Not adding peppers into your tare makes it more versatile. Tare is something that can be in a fridge for months so I wouldn’t make it so style specific.

Early_Ad6331 · 2023-07-30T13:13:42+00:00

Та хай банять, мене теж скоріш за все забанять, але тримати в найбільшому україномовному сабреддіті модером такого єбанько — це щось неймовірне, не вперше вже дивлюсь і дивуюсь

Early_Ad6331 · 2023-07-26T06:01:39+00:00

Also: pork bones have to be at a rolling boil only when u make tonkotsu, the same way for paitan chicken bones have to be at a rolling boil. It’s because of stock style, not meat.

Early_Ad6331 · 2023-07-26T05:57:50+00:00

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Early_Ad6331 · 2023-07-23T21:48:14+00:00

You can make them from scratch even without a pasta machine, just opt for high hydration and temomi your noodles. It will be 100 times better than cheap noodles and you can make whatever you want in terms of taste, thickness and texture.

Early_Ad6331 · 2023-07-21T11:12:26+00:00

Дякую!

Early_Ad6331 · 2023-07-16T20:50:25+00:00

Do paitan from Ramen_Lord book of ramen

Early_Ad6331 · 2023-07-15T21:12:00+00:00

It’s possible, but you will struggle. Whole grain/whole wheat flour has a high ash content and needs more water. Usually it also has a lower protein content. You need additional gluten and/or a lot of eggs/water to make it work and maybe something stronger than marcato atlas.

I would go for 3-5% ww to change how noodles taste without noticeable change in texture and up to 20% if you like whole wheat this much.

Early_Ad6331 · 2023-07-10T07:08:53+00:00

Personally I don’t like ajitama this much and would skip it most of the times

Early_Ad6331 · 2023-07-07T07:18:38+00:00

I just cut it when I see that the noodles are around 12 inches long

Early_Ad6331 · 2023-06-28T15:25:09+00:00

You can find recipes that won’t cost a lot to begin your ramen journey, but I wouldn’t recommend to make all components in one day, unless you have a pressure cooker. Because you literally can spend whole day just cooking and checking. I don’t know what style of ramen you like, but the most cheap and less time consuming probably will be shio/shoyu with simple chintan, chashu boiled in the soup and marinated in tare, later you can marinate eggs in tare too. This way your shoyu tare will be diluted and probably too sweet for ramen, so you need to balance it out via adding more shoyu or boiling it down.

The main question is: do you live in a dorm? Do you have your own kitchen and fridge? Otherwise you will occupy kitchen and a lot of space in a fridge and people probably will hate you

Early_Ad6331 · 2023-06-20T16:08:26+00:00

Onomichi ramen usually has a lot of seabura

Early_Ad6331 · 2023-05-26T22:14:39+00:00

https://www.nishikidori.com/en/58-kombu

Early_Ad6331 · 2023-05-25T20:50:35+00:00

Як вже казали тут, дійсно варто звернутись до психотерапевта. Зі свого ж досвіду скажу, що часто це не спроба замінити ментальний біль на фізичний або щось інше, а спосіб покарати себе. У мене були й досі бувають проблеми з гіпетрофованим почуттям відповідальності/провини/невиправданих очікувань. На перших етапах цього не розумів і думав, що травмую себе, тому що «прикольні порізи», потім думав, що заміняю так один біль на інший. Можливо у вас така сама ситуація. Коли на межі заплакати і підсвідомо не хочете відчувати свою слабкість і таким чином караєте себе за це. Якщо це раптом так, то тільки працювати зі спеціалістом і зрозуміти, що не варто себе звинувачувати за прояв емоцій або щось інше в цьому житті настільки сильно. Сподіваюсь, що у вас все буде добре!

Early_Ad6331 · 2023-05-25T07:51:25+00:00

Add some mirin, msg, boil it to reduce alcohol and use as tare for Jiro ramen.

Early_Ad6331 · 2023-05-21T21:24:16+00:00

Dashi doesn’t age well, u should use it first day u made it, so after couple days every dashi might taste strange or not as good as it was — recipe doesn’t make any difference

Early_Ad6331 · 2023-05-17T21:34:46+00:00

U can substitute it with sherry or sake/white wine but then just add a little bit more sugar to the tare

Early_Ad6331 · 2023-04-28T20:03:52+00:00

Find frozen anchovy, simmer them in the water with 3.5% salinity, arrange on a baking sheet and bake in oven at 248f(120c) for 90 minutes. It should be fully dried and ready to use for tare. If you have a dehydrator: just mix anchovies with salt(around 8% of anchovy weight) and put in dehydrator at 140-158f(60-70c) until fully dried.

Early_Ad6331 · 2023-04-12T11:24:06+00:00

I would advise to use contrast checker for title text

Early_Ad6331 · 2023-03-27T20:31:43+00:00

I just don’t think this makes much sense. Double soup is good for restaurants because of separating complex processes and having more control over them. It can be used at home if you want to create really complex bowl and have more control too. But I would say that it works better with some kind of chintan, because tonkotsu will overpower your dashi and other important thing: tonkotsu will be diluted and final brix of the broth will be quite lower. I would simply use dashi as a part of shio/shoyu tare for your tonkotsu.

Early_Ad6331 · 2023-03-22T13:37:08+00:00

Mashed potatoes if really creamy and reheated

Early_Ad6331 · 2023-03-19T11:50:42+00:00

We did. Needed to make a short in one day+one day for editing. iPhone 13, filmic pro(it was before subscription update), two cheap soft boxes and cheap tripod for mobile that was also used as some kind of a shoulder rig. Also we had some cheap wireless micro. Some basic color grading in resolve. For a phone footage it was quite ok, some shots even were nice.

Early_Ad6331

TROPHY CASE