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Ok, I'd like to preface this by saying i'm a total nooby to cooking in general (I can make basic stews and bolognese). Additionally, i'm a student, and I live in the UK at the moment, read into that as you will  .Anyway, i've eaten out once or twice in the past two months at places that served japanese style ramen, and I really really enjoyed it on both occasions (I think once I had tonkotsu and the other... I can't remember). Obviously it was in a completely different league to instant noodles that I am understandably familiar with. Hence, A couple of questions: How difficult is it to make such food at home? Are the ingredients typically difficult or expensive to acquire? What kind of equipment does one need to make it? Is one particular type harder than another to do correctly? Thanks in advance 
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Oct 6, 2011 15:05
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| # ¿ May 20, 2024 07:26 |
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What can a man do with (freely acquired) pork belly and some basic vegetables?
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Nov 8, 2011 00:05
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How long do chestnuts keep for?
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Dec 15, 2011 03:44
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Iron Chef Ricola posted:Forever. They'll taste bad after a year or so though. If you'd prefer, I could have rephrased to "What would the length of time be that would be neccessary for it to no longer be desirable for one who could be described as human owing to various of his characteristics indicating that said conclusion would most likely be correct to consume chestnuts, desirability in this case being predicated on taste, texture aroma and lack of ill health causing bacteria" (I'm assuming 1 year was the serious answer though, so thank you for that )
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Dec 15, 2011 16:45
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How long and at what temperature should I roast a 2.5kg chicken for. edit: not a 25kg chicken.
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Feb 11, 2012 13:24
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What is a simple way meal based around duck breasts?
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May 3, 2012 11:43
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So I'm going to be going to Thailand tomorrow: Is there anything that GWS would reccommend trying while i'm out there?
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Sep 16, 2012 14:56
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So my Mother has taken to roasting chickens (Which I like), boiling up the carcasses for stock (Which I am in favour of) and making homogenised vegetable soups from them (Which I have grown quite tired of). Bearing in mind that my family have boring tastes, what would be a good way to make use of this stock that is not potatoes/carrots/onions blended in the stock?
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Mar 6, 2013 09:28
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| # ¿ May 20, 2024 07:26 |
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Anyone have an orange sauce recipe they like (to go with duck)?
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Dec 5, 2018 21:08
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