I enthusiastically second the comment above about the Curry Ramen. It's kind of a ramen-wrecker for people when I take them there as there's no other ramen in New York as flavorful or satisfying when it's cold.
Great, another street food that can be fetishized and "reinvented" to be sold at three times the price by an OCD chef. It's ramen, dude give me a break. I'm sure his "hand crafted, locally sourced, sustainable" Ramen is going to go for $17 a bowl. Personally I'll stick with the Curry Ramen at Rai Rai Ken which is fantastic and reasonably priced.
Thank you all for your feedback, I will check these out.
After a long, slow buildup I've begun cooking on a regular basis and with increasing ambition, to the point where I need a food processor. However I usually only cook for two and I'm not a candidate for Top Chef so I'd like to buy something cost-effective, meaning I don't mind spending a bit of money for a good investment but I don't need a lot of bells and whistles.
Recommendations? Thanks!
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Curious, can rye flour successfully be substituted in buttermilk waffle recipes that initially call for all-purpose flour?