The BBQ BRETHREN FORUMS.  


Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 01-23-2013, 07:33 PM   #16
buccaneer
somebody shut me the fark up.
 
buccaneer's Avatar
 
Join Date: 10-23-10
Location: Australia, West Coast
Default

When should we tell cirk that a spicy noodle soup is way different to a bowl of ramen?
__________________
If you're saucing your brisket, I bet you're still putting lolly water in your spirits..
buccaneer is offline   Reply With Quote


Thanks from:--->
Old 01-23-2013, 07:43 PM   #17
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
Default

Sadly Buccs, out here, most of the ramen places are owned by Chinese and Koreans. They offer Spicy Ramen and it is often the best seller. In the SF Bay Area, not quite so much, but, the better ramen places, run by Japanese who do it right, they cost $12 a bowl, which is not right either.
__________________
me: I don't drink anymore

Yelonutz: me either, but, then again, I don't drink any less

SSS
landarc is offline   Reply With Quote


Thanks from:--->
Old 01-23-2013, 07:56 PM   #18
buccaneer
somebody shut me the fark up.
 
buccaneer's Avatar
 
Join Date: 10-23-10
Location: Australia, West Coast
Default

That's just wrong!
__________________
If you're saucing your brisket, I bet you're still putting lolly water in your spirits..
buccaneer is offline   Reply With Quote


Old 01-24-2013, 12:12 AM   #19
JazzyBadger
Quintessential Chatty Farker
 
JazzyBadger's Avatar
 
Join Date: 04-12-10
Location: Jazzy Gerbil Land.
Default

I've been looking into making my own ramen noodle soups. Thanks for this information. I'm gonna have to drag my ass back out to Viet Hoa at some point in time.
This also makes me think of that movie Ramen Girl or whatever it's called, it's got the chick who died from Sin City in it.. Brittany Murphy? I think is her name, it was actually a pretty good movie to watch with my wife.
__________________
The Life of the Knife is Ended By! The Wife.
Geld responsibly.
JazzyBadger is offline   Reply With Quote


Old 01-24-2013, 12:22 AM   #20
buccaneer
somebody shut me the fark up.
 
buccaneer's Avatar
 
Join Date: 10-23-10
Location: Australia, West Coast
Default

If you need any help with making Pho just ask mate!
Very different to ramen, and it's funny but Ramen is great in winter whereas I love Pho in summer!
Maybe just me a bit but it works for me!
__________________
If you're saucing your brisket, I bet you're still putting lolly water in your spirits..
buccaneer is offline   Reply With Quote


Old 01-24-2013, 01:41 AM   #21
JazzyBadger
Quintessential Chatty Farker
 
JazzyBadger's Avatar
 
Join Date: 04-12-10
Location: Jazzy Gerbil Land.
Default

Well if Pho belongs in the summer I'll be hitting that up... it's summer nine months out of the year here. I think it's actually been pretty much summer for about ten and a half months this past year. We're sort of having Autumn right now I guess, we had winter for about a week. Ah, Texas.
__________________
The Life of the Knife is Ended By! The Wife.
Geld responsibly.
JazzyBadger is offline   Reply With Quote


Old 01-24-2013, 02:17 AM   #22
buccaneer
somebody shut me the fark up.
 
buccaneer's Avatar
 
Join Date: 10-23-10
Location: Australia, West Coast
Default

Quote:
Originally Posted by jazzybadger View Post
Well if Pho belongs in the summer I'll be hitting that up... it's summer nine months out of the year here. I think it's actually been pretty much summer for about ten and a half months this past year. We're sort of having Autumn right now I guess, we had winter for about a week. Ah, Texas.
Alrighty then, same as our climate.
PM sent!
__________________
If you're saucing your brisket, I bet you're still putting lolly water in your spirits..
buccaneer is offline   Reply With Quote


Thanks from:--->
Old 01-24-2013, 06:45 AM   #23
PatAttack
Quintessential Chatty Farker

 
PatAttack's Avatar
 
Join Date: 07-19-11
Location: In the Marsh
Default

I knew you guys could help in some way! Way to go guys!!
__________________
Shirley Fabrication 24X60 (For Sale)
18.5" WSM
Weber SJS
Weber 22" OTG
KCBS CBJ
"You have never lived until you have almost died". "For those who fight for it, life has a flavor the protected will never know".-Unknown Vietnam Soldier
PatAttack is online now   Reply With Quote


Thanks from: --->
Old 01-24-2013, 06:53 AM   #24
cirk
is Blowin Smoke!
 
Join Date: 12-15-11
Location: Madison, MS
Default

Wow TMI guys! Lol thanks for the info and keep it coming I plan on doing a lot of research today. We have a new Vietnamese restaurant here and the owner and I hit it off I plan to pick his brain he's a gringo but he spent years living in Vietnam. So the dish I'm really looking for is just spicy noodle soup? O and I gotta go find a belly to cook...
__________________
Large BGE, MINI-WSM, URR (Ugly Retro Rotisserie)
Weber OTG
cirk is offline   Reply With Quote


Old 01-24-2013, 12:36 PM   #25
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
Default

The thing that defines ramen, is not the soup, but, the noodle. Both the Chinese, who invented them, and the Japanese use alkaline noodles. Done right, these noodles will not soften in broth for a long time. They have a distinct yellow color and a firm texture. Generally, if you are using alkaline noodles in Japan, and putting broth over it, you are making ramen.

Pho is about the broth, you want a clear broth, and again, it will generally be more salty/savory than anything else. Heat is generally added as a condiment, either as sliced chile added at the time of serving, or chile oils added when the broth is added over the noodles, or at the time of serving.

Oh, something I recently had that was truly delicious, was a Hot and Sour soup poured over fresh wheat noodles.
__________________
me: I don't drink anymore

Yelonutz: me either, but, then again, I don't drink any less

SSS
landarc is offline   Reply With Quote


Old 01-24-2013, 12:44 PM   #26
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
Default

Oh, here is another ramen I recently made, I got the proportion of flour to kansui wrong, so the noodles were not as yellow as would be correct. No matter, it was delicious. A simple shrimp and shiitake broth, rayu (chile oil) and shoyu tare. I use Mitsuba on ramen, as a fresh herbal garnish, it makes the soup so much better.
__________________
me: I don't drink anymore

Yelonutz: me either, but, then again, I don't drink any less

SSS
landarc is offline   Reply With Quote


Old 01-29-2013, 12:26 PM   #27
cirk
is Blowin Smoke!
 
Join Date: 12-15-11
Location: Madison, MS
Default

I picked up pork belly, lemon grass, fish sauce, and noodles today. Thinking of smoking the pork belly with some cherry till its tender. Thinking chili/garlic paste, lemon grass, veg stock, fish sauce, and ponzu for the broth.

Might work
__________________
Large BGE, MINI-WSM, URR (Ugly Retro Rotisserie)
Weber OTG
cirk is offline   Reply With Quote


Old 01-29-2013, 12:45 PM   #28
TIMMAY
is One Chatty Farker
 
Join Date: 01-10-11
Location: Columbia SC
Default

Cirk, hope your noodle adventure works out! This thread has inspired me to try making some of this or that for the wife!
TIMMAY is offline   Reply With Quote


Old 01-29-2013, 12:55 PM   #29
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
Default

Cirk, on the pork belly, I would suggest: Smoke it at 225F for 2 hours, then flip and sear it, cast iron or over direct flame. It takes just a couple of minutes and it will crisp up. Now, wrap in paper or foil, this sounds weird, as it will make it less crispy. But, this will result in a nice caramelized flavor on the surface, far better than just smoking it. Also, if you have a slice or two of good bacon, throw it into the broth. The fat really improves the broth.
__________________
me: I don't drink anymore

Yelonutz: me either, but, then again, I don't drink any less

SSS
landarc is offline   Reply With Quote


Old 01-29-2013, 03:21 PM   #30
cirk
is Blowin Smoke!
 
Join Date: 12-15-11
Location: Madison, MS
Default

Quote:
Originally Posted by landarc View Post
Cirk, on the pork belly, I would suggest: Smoke it at 225F for 2 hours, then flip and sear it, cast iron or over direct flame. It takes just a couple of minutes and it will crisp up. Now, wrap in paper or foil, this sounds weird, as it will make it less crispy. But, this will result in a nice caramelized flavor on the surface, far better than just smoking it. Also, if you have a slice or two of good bacon, throw it into the broth. The fat really improves the broth.
That sounds like a plan!
__________________
Large BGE, MINI-WSM, URR (Ugly Retro Rotisserie)
Weber OTG
cirk is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 06:19 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts