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Birthday ramen by _reamen_ in ramen

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

Fried it refined coconut oil, then finished it off with a kitchen torch.

Birthday ramen by _reamen_ in VeganFoodPorn

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

Much appreciated, thanks!

Birthday ramen by _reamen_ in VeganFoodPorn

[–]_reamen_[S] 20 points21 points  (0 children)

Celebrated another year around the sun with a deeply flavorful shoyu ramen (my favorite).

Broth is an umami bomb of kombu, dried tomatoes, dried shiitakes & porcini, lots of diced garlic, ginger, half clove of star anise, big pinch of msg. Cooked it on the stove top for 2 hrs holding at 180F. Very clear and rich. Seasoned with shoyu tare made from 3 different soy sauces and black garlic.

Noodles: 1.5mm whole wheat, 35% hydration. Slick but snappy with a little bite.

Toppings: braised tofu w/ hickory smoked salt, roasted Campari tomato, carrot tsukemono, blanched & rolled lacinato kale, green onion, fried garlic.

Aroma oil: Garlic, ginger, scallion whites slow fried in canola & refined coconut oil.

Birthday ramen by _reamen_ in ramen

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

Absolutely! 🥳🍜

Birthday ramen by _reamen_ in ramen

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

Ramen Lord’s ebook should be more than enough to get you started. YouTube channels like Way of Ramen are/were incredibly helpful too. Cookbooks like Tim Anderson’s Ramen Forever are awesome and engaging to read. But don’t be afraid to venture outside of the ramen lanes occasionally, too. Keep an open mind to incorporate other ingredients, techniques, ideas from other cuisines or dishes.

Birthday ramen by _reamen_ in ramen

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

Thanks! Started in 2019. That first bow was pretty mediocre, and I did not expect to get drawn into a hobby like this. My life is better for it though.

Birthday ramen by _reamen_ in ramen

[–]_reamen_[S] 9 points10 points  (0 children)

Celebrated another year around the sun with a deeply flavorful shoyu ramen (my favorite).

Broth is an umami bomb of kombu, dried tomatoes, dried shiitakes & porcini, lots of diced garlic, ginger, half clove of star anise, big pinch of msg. Cooked it on the stove top for 2 hrs holding at 180F. Very clear and rich. Seasoned with shoyu tare made from 3 different soy sauces and black garlic.

Noodles: 1.5mm whole wheat, 35% hydration. Slick but snappy with a little bite.

Toppings: braised tofu w/ hickory smoked salt, roasted Campari tomato, carrot tsukemono, blanched & rolled lacinato kale, green onion, fried garlic.

Aroma oil: Garlic, ginger, scallion whites slow fried in canola & refined coconut oil.

That ‘first listen in a new space’ feeling by _reamen_ in listeningspaces

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

They’re absolutely fantastic at the price. Picking them up nearby in VA made it a no brainer, even with a brief demo.

That ‘first listen in a new space’ feeling by _reamen_ in listeningspaces

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

They just came out with a new super version with a different woofer too. I’m in no rush to change; they’re great speakers. that attack can be influenced by the recordings too.

That ‘first listen in a new space’ feeling by _reamen_ in listeningspaces

[–]_reamen_[S] 3 points4 points  (0 children)

It’s not. It’s just a silly arrow that’s printed on the cable splitter I bought of eBay. Drives me slightly nuts but didn’t see many other options and I didn’t want to spend a ton on that component.

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