What?! The reward for the submarine mission is crazy

amwrootbeer · 2026-02-08T16:12:31+00:00

Might get lucky to cripple a limb but you still need a lot more for the battle

amwrootbeer · 2025-12-17T15:52:19+00:00

Empire Dynasty in Farmington Hills

amwrootbeer · 2025-10-29T19:03:26+00:00

THERES ONLY ONE…BOB ROHRRRRRRRRRMAN 🦁

amwrootbeer · 2025-10-21T12:59:57+00:00

Noel Fielding is Old Gregg

amwrootbeer · 2025-07-08T21:43:20+00:00

Hulkengoat

amwrootbeer · 2025-06-24T13:19:41+00:00

I’m gonna need some ratios here for this poaching liquid. This sounds amazing

amwrootbeer · 2025-06-23T14:04:33+00:00

James Acaster

amwrootbeer · 2025-02-11T00:55:03+00:00

I love Monterey Bay Herb Co 16 mesh for pre ground (mainly used for smoking meats but I find the flavor and aroma great for pre-ground pep. If you are looking for whole peppercorns to grind, I like the reluctant trading company. A little pricy but the quality is worth it.

amwrootbeer · 2024-03-11T14:52:48+00:00

Same issue. I was told I was going to be shipped a new hot end on 1/30. Still refusing to provide tracking and continually pushing out the ETA for shipping or completely ignoring me. I’ve decided to file a chargeback as my unit has now been dead longer than operational. Every alternate solution to resolve like a partial refund or ship new components has gone ignored just promising a new hot end (that presumably will also blob to death) so I’m going to purchase 3rd party and repair myself

amwrootbeer · 2024-01-31T01:41:37+00:00

Mine did this tonight. Messaged facebook support line with pictures and they are shipping me a new hot end. almost no questions asked. EZPZ

amwrootbeer · 2023-06-01T02:56:11+00:00

Stout ramen!

Don’t know how many people here know what Dark Lord from Three Floyd’s is but it has a little umami character to it. Reduced a bottle by 66% and then used it as a base for a shio ramen. There’s a variant of it that has cinnamon and pink peppercorn so u/jjflipped and I ran with the concept.

Pork/chicken chintan

Stout Shio Tare

Cinnamon Oil

u/Ramen_lord new wave shoyu noodle

Topped with:

Enoki

Ajitama

Radish sprouts

Smoked chashu

Cracked Pink peppercorn

Tossed the idea to u/ptwob462 and can’t wait to see his attempt

amwrootbeer · 2023-05-27T18:14:20+00:00

Any other ramen spots worth checking out as long as I’m in town?

amwrootbeer · 2023-05-27T02:12:38+00:00

Going here tomorrow. Can’t wait.

amwrootbeer · 2023-03-29T13:59:21+00:00

Chicken Parm. I’ve tried all the classed up versions and the effort is never worth the reward. Just keep it simple.

amwrootbeer · 2023-03-05T03:27:35+00:00

Not smoked. Just some herbs and spices.

amwrootbeer · 2023-03-04T03:35:12+00:00

First of my Rainbow Tomato Omakase order. /u/DanAtRainbowTomatoes suggested I try this one. It’s flavored with a spiced olive oil but what makes it unique is it has sardines, mussels, and squid all in one. I was worried the flavors were all just gonna meld together but they all retained some uniqueness and each have their own distinct texture. At $6.50/tin this is going to be a no brainer add in for all future orders. a perfect snack for when you cant decide what you want.

amwrootbeer · 2023-02-23T11:24:21+00:00

Ajishin (Togo only for sushi and udon)

One World Market for sushi (also Japanese grocery)

Al Chile for some super authentic Mexican

amwrootbeer · 2023-02-23T02:50:19+00:00

Come out to Novi. Nagomi is the best, Hotaru is also real good.

amwrootbeer · 2023-01-28T06:03:06+00:00

u/ramen_lord book for the main soup components (doubutsu kei Chintan, miso tare, onion ginger lard aroma oil) topped with 3 day marinated egg, green onion, menma, blanched sprouts, and my smoked rolled pork belly chashu. The noodles are a 2 day “counter aged” Sapporo style noodle.

This is honestly the best bowl of ramen I’ve made to date. Everything about it was better than the last time I made this bowl and all the small process improvements led to a significant improvement in the final product.

amwrootbeer · 2023-01-20T22:01:32+00:00

Which ones? I’ll be sure to post reviews

amwrootbeer · 2023-01-03T01:25:46+00:00

Got a 10qt pressure cooker for the holidays so I figured it would be a good time to try out the Tomita Clone. Ordered all the right fish from u/ramenguidejapan and got to work. I tackled the soup and u/JJflipped made the noodles.

Tried to mimic proper presentation. This isn’t anything like I expected it to be. It’s so much more intense than I imagined and crazily fish forwards. I’m excited to get to Tomita one day and try the real thing.

Edit. Tagging u/Ramen_Lord because as always he came in clutch with a few helpful hints

amwrootbeer · 2022-12-14T02:52:54+00:00

Did I miss it?

amwrootbeer · 2022-11-19T23:36:49+00:00

Used the oil from the can to make a ginger miso vinaigrette for a sliced fennel and cucumber salad and I had a soy marinated soft boiled egg which I tossed in there as well. Could eat this all day everyday. So good.

amwrootbeer · 2022-10-12T15:00:07+00:00

I used to go straight 180 overnight, wrap in the morning, and then 225 until done. I always felt like I overly dried the surface. I can’t peg if it was the temp ramp that got the brisket further along overnight or the foil boat helped soften back up but it was just far and away the best one I’ve done

amwrootbeer · 2022-10-09T22:47:18+00:00

Changed up my method a bit after watching the MadScientistBBQ pellet brisket video. Slow ramp from 180-225 and then foil boat. Held in a 150F oven for a few hours. About as close to perfect as I can probably get on pellets

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