I have enamored of high quality ramen dishes. The major problem is that i have no space and time to make the broth I like. My local Japanese store sells excellent frozen pork and chicken broth with yuzu, so i tinker with and use that. —LE BEC FIN
dried Wakame, soaked to soften, lifted from the water, put into larger bin of cold water, soaked 30 minutes to 1 hour, and hand-rubbed in same water to remove saltiness. Lift out of water and shred finely with knife of scissors
chopped thinnest chinese celery stems,rinsed [DO NOT USE REGULAR CELERY]
finely shredded pickled ginger, rinsed well
fresh ramen, egg or flour, boiled til al dente, and dumped into bowl of cold water with ice, and left til chilled. lift from water, drain and place in 2 bowls
yuzu ramen broth made with pork and chicken bones
seeded and squeezed of all juice , addded to yuzu broth defrosted packet
1/3 of yuzu broth volume
liquid very smoky lapsang souchong tea
I am always on the lookout for innovative recipes, which is why I am just ga-ga over my recently- discovered Food52 with its amazingly innovative and talented contributors. My particular eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, and cardamom.
I am also finally indulging in learning about food history; it gives me no end of delight to learn how and when globe artichokes came to the U.S., and how and when Jerusalem artichokes went from North America to Europe. And that the Americas enabled other cuisines to become glorious. I mean where would those countries be without: Corn, Tomatoes, Chiles,Peanuts, Dried Beans, Pecans, Jerusalem Artichokes??!
While I am an omnivore, I am, perhaps more than anything, fascinated by the the world of carbohydrates, particularly the innovative diversity of uses for beans, lentils and grains in South Indian and other cuisines.
Baking gives me much pleasure, and of all the things I wish would change in American food, it is that we would develop an appreciation for sweet foods that are not cloyingly sweet, and that contain more multigrains. (Wouldn't it be fantastic to have a country of great bakeries instead of the drek that we have in the U.S.?!)
I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me.
I would like to ask a favor of all who do try a recipe of mine > Would you plse write me and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.