Entries tagged with 'noodles'
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Note: Read part 1 from Tam for the phở recipe and other tips. [Above photograph: Robyn Lee / Other photographs: Chichi Wang] It's impossible to keep phở a secret, Tam informed me. Such was the start of our phở get-together. She arrived at my apartment lugging a backpack crammed with gallons of phở broth, chunks of deboned oxtail, and little jars of fish sauce. Neatly sorted packets of noodles, bean sprouts, and mint completed the ensemble. If she'd brought a portable stove, she could've set up shop on my curb. Defatting the broth. Unlike Tam, I didn't grow up eating phở. My education of the broth began in Vietnamese noodle joints, where bowls of noodles are assembled and slapped onto...
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"Is my ramen some third grader who's no good at dodgeball and gets picked last for the team?" The now defunct Chili Mushroom Ramen. Do you have that one thing, that favorite thing, on that one menu that you always order? You go back to that same restaurant for that same dish, year in and year out. But would you go back if that dish was brutally, surreptitiously stricken from the menu one dark night when no one is around to save it? This is the story of how I was separated, cruelly, from my Chili Mushroom Ramen: #28 at Wagamama. Wagamama is a ubiquitous British noodle house chain, at which customers seat themselves up and down clean communal tables...
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Earlier this month I visited Seoul, South Korea, for the first time. Here's a look at something I ate from my one-week trip. Myeongdong Gyoja is the only sit-down restaurant I've every been to that requires payment right after you order at your table and provides you with gum—Lotte xylitol gum to be exact—before any food appears. Paying up-front wasn't that strange, but what was the gum for? I'd find out very soon. Myeongdong Gyoja is famous for their kalguksu, knife-cut noodle soup. My fooding partner Dan Gray of Seoul Eats told me that lines frequently form out the door for this 40-year-old restaurant, which he described as making "the Model T of kalguksu." (We happened to arrive at a...
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From May 8 to May 12 I visited Seoul for the first time, mostly to eat as much food as I could and learn about a cuisine I knew little about. When Dan of food blog Seoul Eats told me he was going to take me to a restaurant that specialized in dumpling soup, I envisioned mandu. But this dish featured the dough-only sort of dumplings, like dumpling skins without the filling, which turned out to be even better than my initial idea. For my introduction to sujebi, a noodle soup dish where the noodles are chunks of roughly torn dough, Dan brought me to Samcheong-dong Sujebi, a popular old-school sujebi joint sporting a light teal color scheme that, I...
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How has the planet gone this long without a noodle waterslide? I’ve been eating noodles from plain old bowls for decades quite happily. But now that I’ve seen this noodle waterslide by the Japanese toymaker Bandai, I can’t imagine a world without one. The contraption is designed for thin, delicate wheat noodles called somen. During the summer in Japan, many restaurants actually serve nagashi somen, or “flowing noodles.” They set up a long bamboo chute running across the dining room; noodles flow through that channel in an icy water bath for hungry diners to fish out and enjoy. So Bandai asked the obvious question—what if that stream were a waterslide?—and gave us the answer. Here, the noodles emerge from a...
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After we blogged about the personal-size ramen vending machine, Serious Eats community member lammoreaux pointed us to a video showing a Japanese operation that allows you to personalize your own ramen cup and then pack it with the noodle-and-ingredient combo of your choice—all shrink-wrapped just as you'd find it in stores. The video, after the jump....
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Rameniac, one of the premier noodle blogs, has revealed its 2009 King of the Bowl ramen ratings, with lists for Las Vegas, Seattle, Los Angeles, and New York City. In Los Angeles, the noodle scene was largely static, "save for the opening of one or two sub-par shops." Seattle was all about tonkotsu (a specific type of ramen). "Had Kurt Cobain slurped down a few Samurai Armor Plates (from Seattle's Samurai Noodle) during his lifetime, grunge might have never happened." Vegas is more famous for "99¢ buffets and Lance Burton at the Monte Carlo," but there are three ramen spots worth noting. And then there's New York. Fresh off the Japanese airlines, the heaviest hitters go straight to this...
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When I made a list of interesting people I wanted to interview on camera for a series called Chewing the Fat, Alton Brown was at the top of the list. I have always found Alton to be interesting, provocative, smart, and funny, so we were thrilled when Alton agreed to do it. Who did we get to shoot, direct, and edit the Alton videos? None other than Hamburger America director and author George Motz. I'd never even heard of Luxembourg noodles until Alton Brown shared this story with us, but I sure do love the idea of noodles, crackers, and butter. The Feasting on Asphalt DVDs are available at Foodnetwork.com and the book is available at Amazon.com....
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Photographer Peter Cunningham took this great photo of a man making hand pulled noodles in Shanghai. Look at those noodles fly! Related Translation of Lan Zhou's Chinese Menu Knife-Sliced Noodles and Boiled Dumplings at Super Taste in Chinatown Off the Beaten Path: Golden Shopping Mall in Flushing...
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I guess I could just ask Noodlr, a web-based bowl-a-noodles generator: The back story lies here. [via SE Talk]...
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