Entries tagged with 'noodles'
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Wandering the streets of Hong Kong, I stumbled upon a sight I’d usually expect to see at a farmers’ market—a fresh noodle store. Unlike the oftentimes too-pricey-for-a-grad student handmade pasta, these noodles were much more affordable. At an average of four nests of noodles for sixty-five cents (each nest feeds one!) it made me wonder: what makes Italian pasta so much more expensive? Is it the ingredients? Or could it be that pasta-making is far more laborious than Chinese noodle-making? Are the two processes very different? History is littered with stories of how the string-like food made from unleavened dough came about. Some claim that Marco Polo introduced noodles to the Italians on his return from China (now debunked),...
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North Korea has developed a special hunger-delaying noodle to battle food shortages and hunger, according to Japanese pro-Pyongyang newspaper Chonson Sinbon. The noodles, which are made of corn and soybeans, are reported as having "twice as much protein and five times as much fat as ordinary noodles."...
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Something about Darren Elliott's photo of a bowl of tonkotsu Taiwan ramen is making me unable to think of much else besides scarfing down a huge bowl of noodles. I only just looked up what tonkotsu ramen was after looking at this photo, which Wikipedia explains uses a "thick broth made by boiling pork bones, fat, and collagen over high heat for hours on end, suffusing the broth with a hearty pork flavor and a creamy consistency that rivals milk or melted butter or gravy." Melted butter. I'd drink it. Related Takashi Murakami-Inspired Instant Ramen Noodle Packaging Photo of the Day: Ice Cream Ramen The Best Bowl of Noodles in the World...
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Student Erick Montes created this instant ramen noodle soup packaging that's based on the work of Japanese "superflat" artist Takashi Murakami. "I originally set out to do only one flavor (shiitake mushroom) to communicate the references to hallucinogenics in Murakami’s work," Montes says, "and also as a metaphor for the bombing of Hiroshima, which Murakami sees as the birth of today’s westernized Japan." I love how the bowl also forms a mouth—and that it's a cut-out that reveals the product. Snappy design. [via Superpunch]...
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-->In Chicago, we have not yet been blessed with a noodle god like Momofuku’s David Chang. We’ve instead had to settle for noodles from a handful of lower level deities, like Tony Hu at Chinatown’s Lao Szechuan or Vanna Gumtrontip at Spoon Thai. Last week, I discovered a new star to add to the mix. I may not actually know the star, as I didn’t get the chef’s name, but his fried duck noodle soup speaks quite well on his behalf. Served at a new Argyle St./Little Vietnam storefront named Pho Xua, this bowl of soul is filled with a fresh nest of pliant egg noodles, a deep, rich ducky broth, and a fat, fried, crunchy-skinned duck leg, along with...
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Do you really like udon? I mean, really, really like udon to the point that you'd want to eat a bucket of it? Then Japanese competitive eater Nobuyuki Shirota has the restaurant for you: Shirotaya, a limited-time noodle shop in Osaka whose standard bowls of udon come with 16 portions of noodles for about $40. Don't be intimidated; those with normal appetites can order a sixteenth of a bowl of udon. Previously 'Major League Eating: The Game' Coming Soon for the Nintendo Wii One (or Fifty) Hot Dogs Too Many 59 and a Half! Trompe l'Oeil Udon Dessert...
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Budae jjigae, or "army stew," is a Korean soup dish whose name stems from the use of surplus foods from the US Army in a traditional gochujang-based soup. Su-Lin added the former Army surplus foods Spam and hot dogs to her budae jjigae along with ramen, spring onions, and Chinese cabbage, and served the stew over white rice....
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Japanese clothing company Uniqlo delves into a rather obscure category of jumping photos: noodle jumping! [via ffffound]...
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My favorite type of noodle is soba, a Japanese noodle primarily made of buckwheat flour commonly served chilled with its own dipping sauce. FX Cuisine's photo-laden account of making soba at Tsukiji Soba Academy illustrates the labor intensive process from mixing the flours to rolling the dough to precise thicknesses and—my favorite part—ultimately cutting the noodles from the mother dough with a gigantic cleaver. If you ever find yourself in Tokyo, visit Tsukiji Soba Academy to learn the ways of the sobatician. Here's a great video of the soba making process packed into less than three minutes:...
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Ben and Nate roamed Asia for months on a belly-expanding mission to find the best bowl of noodles on the continent, or possibly the world. Today they revealed their number one bowl hailing from a greasy ramen shop in Tokyo named Ramen Jiro: As I look around and take in the sights and the sounds (mostly raucous slurping), the overwhelming fragrance in the room is a deep hue of soul wrenching pork stock. This is not a pretty bowl of noodles; it will taunt you, it will tease you, and after 5 minutes of eating the crap out of this thing it will somehow breed more noodles, more bean sprouts, more cabbage, more melty, fatty, juicy chunks of days-cooked...
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