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Eightball
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04-30-2013, 12:40 PM

(04-30-2013, 12:19 PM)FlyingMongoose link Wrote: I have probably posted this before, but... this is awesome every time I have it.
http://www.foodnetwork.com/recipes/robin...index.html

If you don't know, Soba noodles = egg noodles (same stuff as ramen)

Pretty sure soba is made from buckwheat. Egg noodles are more of a western invention. thing.
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FlyingMongoose
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04-30-2013, 12:42 PM

(04-30-2013, 12:40 PM)Eightball link Wrote: [quote author=FlyingMongoose link=topic=85.msg265861#msg265861 date=1367342353]
I have probably posted this before, but... this is awesome every time I have it.
http://www.foodnetwork.com/recipes/robin...index.html

If you don't know, Soba noodles = egg noodles (same stuff as ramen)

Pretty sure soba is made from buckwheat. Egg noodles are more of a western invention. thing.
[/quote]

Yes, but the closest thing to soba noodles that I've been able to find in my local grocer is egg noodles.


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HeK
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04-30-2013, 12:53 PM

And Ramen is made of wheat.
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kaese
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04-30-2013, 05:00 PM

Soba noodles have such a distinct taste and texture.
They aren't even close to egg noodles.
My inner Asian noodle master weeps >:'(

FlyingMongoose, come to ACEN and I will personally give you a pack of soba noodles for your recipe. They are wonderful.


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Dtrain323i
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04-30-2013, 05:02 PM

(04-30-2013, 05:00 PM)Käse link Wrote: Soba noodles have such a distinct taste and texture.
They aren't even close to egg noodles.
My inner Asian noodle master weeps >:'(

FlyingMongoose, come to ACEN and I will personally give you a pack of soba noodles for your recipe. They are wonderful.

There's a chinese/japanese place by me and they have a Beef Yakisoba dish. I was pleasantly surprised by soba noodles. I wasn't too sure about buckwheat noodles but they were good.






11:35 Socks Greatbacon_work: Just accept the idea of enemas.
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KarthXLR
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05-01-2013, 01:59 AM

Parmesan Chicken Ramen

1 Package of Chicken flavor Ramen
1/4 cup of grated Parmesan (perferably the real stuff)

Cook and season the ramen as directed. Once you finish, drain the liquid. Mix in 1/4 cup of parmesan over low heat. Continue until cheese is mixed thoroughly.

Simple, tasty.
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FlyingMongoose
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05-01-2013, 11:22 AM

How to cook ramen in the microwave, without having liquid after it's done.

Crush up the ramen while still in the package. (you don't have to, but it does make this work better).

Pour into microwave save bowl.

Put JUST enough water in to make it reach the top of the ramen (not enough to make it float, not enough to fill the bowl, just enough for it to reach the top.

Mix in the seasoning.

Microwave 3 minutes.

When done you will probably have to stir a little bit more, and possibly even place an ice cube or two in because it's very hot.



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kaese
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05-01-2013, 11:28 AM

this thread is becoming a "college recipes" type of deal now...


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FlyingMongoose
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05-01-2013, 11:32 AM

I learned that one in middle school.

Well, figured it out really.

Water boils in most microwaves at about 2 minutes 15 - 3 minutes. Ramen noodles not crushed might need a little longer but as the head increases more violent the bubbling. It works perfectly (for me).


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rumsfald
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05-01-2013, 05:57 PM

(05-01-2013, 11:28 AM)Käse link Wrote: this thread is becoming a "college recipes" type of deal now...

The other night:

roast thick pork chops with honey-dijon glaze and toasted pistachio/panko crust
saffron-coconut basmati rice with carmelized onions
yellow squash and snap peas sauteed with shallots and meyer lemon
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Gasman
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05-01-2013, 07:32 PM

(05-01-2013, 05:57 PM)rumsfald link Wrote: [quote author=Käse link=topic=85.msg265920#msg265920 date=1367425709]
this thread is becoming a "college recipes" type of deal now...

The other night:

roast thick pork chops with honey-dijon glaze and toasted pistachio/panko crust
saffron-coconut basmati rice with carmelized onions
yellow squash and snap peas sauteed with shallots and meyer lemon
[/quote]

Can I come over for dinner sometime?
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rumsfald
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05-10-2013, 10:00 PM

was looking for google images for "don't taunt me" for a joke on this here forums, ran into a pic from this recipe.

do want.

[Image: Jamaican-133.jpg]

http://blog.hostthetoast.com/3-bite-jama...#more-1058
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FlyingMongoose
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05-11-2013, 12:19 AM

Use wonton wrappers and fry them for PB&J, Jalepeño poppers, nutella, or numerous other things. They're awesome.


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matter11
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05-19-2013, 11:43 AM

Ground up a pinch of cumin seeds and peppercorns and then added it into my wine-basil-butter sauce for sausage links. Interesting twist. Would do again with more wine.


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07-13-2013, 06:44 PM

Leveled the chili up today, not using fresh tomotoes for my diced bits instead of canned.

Next Level Black/Kidney Mix


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FlyingMongoose
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07-14-2013, 12:45 AM

(07-13-2013, 06:44 PM)Caffeine link Wrote: Leveled the chili up today, not using fresh tomotoes for my diced bits instead of canned.

Next Level Black/Kidney Mix

Don't forget to add this
http://www.thinkgeek.com/product/e8fe/


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KarthXLR
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07-14-2013, 05:15 PM

Had some currywurst this weekend.

http://www.youtube.com/watch?v=mhc0LvAUMVg#ws
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rumbot
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07-14-2013, 06:27 PM

yes, the currywurst from stands is swell. also, the pakora.

not to be missed include wurst salat for lunch and weisswurst for brekka.
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Dtrain323i
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07-14-2013, 06:55 PM

(07-13-2013, 06:44 PM)Caffeine link Wrote: Leveled the chili up today, not using fresh tomotoes for my diced bits instead of canned.

Next Level Black/Kidney Mix


Acen 2014 Brbu chili cookoff

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11:35 Socks Greatbacon_work: Just accept the idea of enemas.
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HeK
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07-14-2013, 10:07 PM

(07-14-2013, 05:15 PM)Karth link Wrote: Had some currywurst this weekend.

http://www.youtube.com/watch?v=mhc0LvAUMVg#ws

What the hell did you film that on? A DSLR?
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