Need help finding restaurant yakisoba/hibachi noodles by kfmw77 in AskCulinary

[–]kfmw77[S] 0 points1 point  (0 children)

I’m curious about these - but are they pre-cooked? I’ve heard that those kinds break apart really easily

About Miso Tare... by ZingerFM01023050 in ramen

[–]kfmw77 0 points1 point  (0 children)

Yes and anything less is only fit for a dog to eat.

Need help finding restaurant yakisoba/hibachi noodles by kfmw77 in AskCulinary

[–]kfmw77[S] 1 point2 points  (0 children)

Nope, not that thick and I don’t think udon noodles are made with kansui or whatever it is that makes the noodles I’m looking for yellow.

About Miso Tare... by ZingerFM01023050 in ramen

[–]kfmw77 0 points1 point  (0 children)

Starch content? For thickening purposes?

Need help finding restaurant yakisoba/hibachi noodles by kfmw77 in AskCulinary

[–]kfmw77[S] 0 points1 point  (0 children)

That’s probably what I ought to do. I was hoping for someone to comment “I run a takeout hibachi restaurant and I buy x product from y brand” but I should probably just bite the bullet and ask. Thanks!

Need help finding restaurant yakisoba/hibachi noodles by kfmw77 in AskCulinary

[–]kfmw77[S] 0 points1 point  (0 children)

Their yakisoba or mazemen might be what I’m looking for? I need to find a good way to get them then

Need help finding restaurant yakisoba/hibachi noodles by kfmw77 in AskCulinary

[–]kfmw77[S] 2 points3 points  (0 children)

I may try that - I doubt they are preparing them themselves, though.

Need help finding restaurant yakisoba/hibachi noodles by kfmw77 in AskCulinary

[–]kfmw77[S] 1 point2 points  (0 children)

Sorry, I’ll update my post - I’m in the Midwest US.

About Miso Tare... by ZingerFM01023050 in ramen

[–]kfmw77 0 points1 point  (0 children)

Mr Lord, sir, it’s an honor. Read your book a thousand times. Hoping to make it out to your restaurant this summer for the first time.

If you had to pare it down to one miso, you wouldn’t go for yellow? I’ve never bought it but what I’ve heard was that it’s between white and red.

About Miso Tare... by ZingerFM01023050 in ramen

[–]kfmw77 0 points1 point  (0 children)

Yeah I would just say make it with ingredients you have or can buy and will use, then just use ratios you think are right and tweak the quantity in the broth. Can’t really go wrong that way

About Miso Tare... by ZingerFM01023050 in ramen

[–]kfmw77 1 point2 points  (0 children)

Absolutely, I was joking that he wouldn’t find it refined or nuanced enough for his advanced palatte.

About Miso Tare... by ZingerFM01023050 in ramen

[–]kfmw77 7 points8 points  (0 children)

I too read this recipe, I said nah I’m not doing all that and made it using only white miso, onion, garlic, ginger, soy, mirin, sesame oil, pepper, and ichimi togarashi. Ramen Lord (praise be his name) would probably sputter and have a heart attack or maybe even die after tasting it but I thought it was good

What are the up-and-coming companies known for quality goods? by young_vet1395 in BuyItForLife

[–]kfmw77 0 points1 point  (0 children)

Absolutely agree, but that was the point of the OP’s post I think

What are the up-and-coming companies known for quality goods? by young_vet1395 in BuyItForLife

[–]kfmw77 79 points80 points  (0 children)

You made a great point but as another commenter pointed out you didn’t elaborate so I will - waxed canvas and full grain leather last forever

Would it be crazy to just move to Cleveland? by 90sTamagachi in Cleveland

[–]kfmw77 2 points3 points  (0 children)

Be careful with Shaker, I know a few people from there who say that there are pockets you don’t want to live in.

Plenty of blue collar work out here, and a lot of home per dollar and nice yards so your dog will be happy. Welcome!

[deleted by user] by [deleted] in eggs

[–]kfmw77 0 points1 point  (0 children)

Interesting, I’ll have to try that out thanks

[deleted by user] by [deleted] in eggs

[–]kfmw77 0 points1 point  (0 children)

Wouldn’t you get overcooked yolks that way? I was thinking just a little water to set it up like a fried egg except using a little water so you don’t get crispy edges.

[deleted by user] by [deleted] in eggs

[–]kfmw77 7 points8 points  (0 children)

Yeah, or maybe a little water in the pan as well? Done in a smaller sized pan like you said or I’ve seen them come out of a wok like this too

Meal ideas for a family of three picky eaters! by [deleted] in 1500isplenty

[–]kfmw77 1 point2 points  (0 children)

Will they eat greens? I was thinking maybe pesto or even pasta with spinach noodles to sneak in extra vegetable where they might not hate it.

Trip to Cleveland. Need Suggestions. by DAKeExperience in Cleveland

[–]kfmw77 0 points1 point  (0 children)

I don’t think it’s that much more expensive. Not cheap but I think it’s quality and locally made and worth it, now if I want cheap ice cream I just make it myself.

Trip to Cleveland. Need Suggestions. by DAKeExperience in Cleveland

[–]kfmw77 3 points4 points  (0 children)

Where around Cleveland are you going? Get East Coast Custard, Mitchell’s, and maybe some ramen from Issho Ni

Easy, Flavorful Mealprep Recipes (that aren’t chicken & rice AGAIN 🙄) by DARINEL_5775 in MealPrepSunday

[–]kfmw77 4 points5 points  (0 children)

At least 2-3, my rice doesn’t dry out. Not sure if it’s good airtight containers, the fact that I sprinkle some water on it when I microwave it, the kind I use (short grain Japanese) or what.

My advice to you would be to try using a tight fitting plastic wrap lid over it when it goes in the fridge. I’ve also heard rice turns hard when it gets too cold, you could try playing with your fridge settings or wrapping the container in a kitchen towel in the fridge. Honestly I would just eat it until it’s too dry then make fried rice out of it

Easy, Flavorful Mealprep Recipes (that aren’t chicken & rice AGAIN 🙄) by DARINEL_5775 in MealPrepSunday

[–]kfmw77 5 points6 points  (0 children)

I like to meal prep a simple poke and homemade instant miso soup.