Cooking and Baking

Weekend Cook and Tell: Rethinking Ramen

Welcome to Weekend Cook and Tell. Every Wednesday thumb the food sections of various national newspapers and peruse them in search of an inspiration for a weekend cooking project. We hope you'll cook along with us and share your experiences, recipes, and photos here.

For better or for worse, there's been a lot of talk this week about ramen. Kim Severson is discussing how donated instant ramen is sustaining earthquake survivors over at The New York Times. Also at The Times Peter Meehan spoke with a ramen shop owner in Tokyo who is putting together a grass-roots food relief effort that includes bringing thousands of bowl of fresh ramen to Sendai, the badly bruised prefecture near the epicenter of the quake.

On a brighter note, this week Kenji came up with an impressive 30 Ramen Hacks, perfect for transforming that humble packet of noodles into something really satisfying.

Whether it's a fresh steaming bowl or a gussied up packet of the instant stuff, ramen really is a great comfort food. This week we want to hear about how you like to enjoy your ramen. We'd love to know about your hacks à la Kenji, favorite brands, and if there are any particularly ambitious cooks who have tackled ramen making at home.

Show us photos of your steaming bowls on Photograzing (make sure to include "Cook and Tell" in your submission title), and tell us about your recipes here! If you'd like to blog the experience, please leave a link in the comments below. We'll post a round-up of your ramen recipes, ideas, and experiences next Wednesday.


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