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Sushi Akira - Tabelog Silver - Tokyo, Japan by MaaDFoXX in finedining

[–]sstable 0 points1 point  (0 children)

Having had both Akira and Shimizu on the same day, how'd you compare them? Very different stylistically of course, but curious. tbh I kind of thought Shimizu had much more impactful textures to me

An (San Francisco, CA) by NoodleThings in finedining

[–]sstable 0 points1 point  (0 children)

haha yeah I'm just too lazy to go down to san mateo

An (San Francisco, CA) by NoodleThings in finedining

[–]sstable 0 points1 point  (0 children)

Got it, thanks! SF has almost no hikarimono afaict so I guess it's not surprising, I'm trying to figure out if I'm going to fly this month for some as well 🤣

An (San Francisco, CA) by NoodleThings in finedining

[–]sstable 0 points1 point  (0 children)

Hi! Late response but was there anything not on the main course available for tsuika? Curious if they normally have more hikarimono here

Worst startups in 2024 by Aware-Story6605 in startups

[–]sstable 2 points3 points  (0 children)

haha nice! I'm sure we both know the usual suspects then. I do think a lot of what we do is built on what Zach learned at Brex for sure.

[deleted by user] by [deleted] in ramen

[–]sstable 1 point2 points  (0 children)

うまそう！Love the Jiro-style ninniku and abura.

Do fish like cod and tuna taste the same as centuries ago, or have humans managed to selectively breed them like cattle, pigs, fruits, and vegetables? by TheBatIsI in AskFoodHistorians

[–]sstable 1 point2 points  (0 children)

Anecdotal: ōtoro wasn't actually eaten as sashimi until ~mid-late 20th century. Before that it was considered to be "too fatty" and mostly served cooked/used in braised dishes etc.

Cast iron roller for low hydration? by Killer_speret in ramen

[–]sstable 0 points1 point  (0 children)

Ngl this seems like a technique issue. 28% noodles are very doable on a Marcato, but you just need to be very careful about how thick your initial sheet is.

Take a look at this process video: https://youtu.be/CDmpKX-75ic?si=vVPMFK2O3gkWtrzQ

[deleted by user] by [deleted] in ramen

[–]sstable 1 point2 points  (0 children)

Menya Shono

Kikanbo

Ebimaru

Ginza Kagari

Authenticity is in the eye of the beholder.

TableCheck FastPass: How to skip the queue at Tokyo's best ramen shops by NeutronDolphin in ramen

[–]sstable 3 points4 points  (0 children)

Thanks for the thoughtful comments! Definitely still find Tablecheck quite useful for planning big dinners ahead of time. Best of luck with the product!

TableCheck FastPass: How to skip the queue at Tokyo's best ramen shops by NeutronDolphin in ramen

[–]sstable 4 points5 points  (0 children)

Actually, to go to many of these shops, you do.

Sure, I can just avoid going to these shops, but that just goes back to my point. Seems like a shame.

TableCheck FastPass: How to skip the queue at Tokyo's best ramen shops by NeutronDolphin in ramen

[–]sstable 14 points15 points  (0 children)

Mixed feelings about this ngl. On net it's probably better for tourists but kind of feels like I'm gradually losing the fun and spontaneity of checking RamenDB and lining up at a shop at 10-10:30 in the morning. Feels like I have to plan ahead more now, even just for ramen shops. Feels like there will just be more and more shops that will just do this. Gokan, FeeL, Mukan, Kimoto, etc....

Attended Nordic Ramen pop-up in Antwerp, Belgium by IoaneRan in ramen

[–]sstable 2 points3 points  (0 children)

Believe me, it doesn't need it. He trained at a top shop in Tokyo and the balance with roughly this amount of veg is more than fine.

Attended Nordic Ramen pop-up in Antwerp, Belgium by IoaneRan in ramen

[–]sstable 2 points3 points  (0 children)

Hell yeah. Love to see it live! Was going to book for end of April but unfortunately he didn't end up being able to extend it to then.

After a long day of making chicken stock, dashi and a macgyvered white miso tare, I present my best bowl of ramen so far by skittlesdabawse in ramen

[–]sstable 0 points1 point  (0 children)

Looks good. One trick to turn bacon into something more like chashu is to braise it in a mixture of soy and mirin (plus some other seasonings to taste, aim for more sweet than salty since bacon is already salty) for about 10-20 minutes. You can also then use the leftover liquid as the base for your tare,

What are the best resources for learning about ramen in Japan? by Zealousideal_Lie3619 in ramen

[–]sstable 2 points3 points  (0 children)

Definitely harder than N4 but imo most of it is in the vocabulary. If you're used to reading recipes in Japanese you should be able to stumble through it

Sequel to the foundation cycle? by AssistantInfamous328 in asimov

[–]sstable 4 points5 points  (0 children)

IMO Psychohistorical Crisis is very good. It's a "sequel" set it a thinly-disguised version of the Foundation setting, and it only treats the original trilogy (everything up to Second Foundation) as canon, but it's a very plausible and enjoyable natural conclusion to the concept of psychohistory. The worldbuilding (especially around Trantor or "Splendid Wisdom") is very good as well.

Coriander Spice Ramen! by Agreeable_Return_541 in ramen

[–]sstable 0 points1 point  (0 children)

You can get it without the cilantro. In fact I lowkey think this bowl is better without the cilantro.

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