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Actually something that I frequently use is a Microwave rice cooker, it's difficult sometimes to gauge just how much water you should add but a little salt and you get a fairly large bucket full of rice that doesn't have water problems and turns out pretty good every time. As well as the Rapid Ramen maker to make the noodles very quickly of any kind except fried, which you can do stuff quickly with by rapid cooking the noodles then converting them down into a pan for different treatment. The process of this involves just boiling the noodles to an easy consistency rather than brick form, adding a little oil and spices of your choice to fry pan along with meat, then once ramen is ready add to that stir until brown or fried to your liking(along with meat) and eat. This lets you make a fairly good meal fast while still using cheap staple items for the lazy man in us all. Alternatively, if you can get your hands on yaki-soba noodles or feel like making them yourself, you can have more traditional stir fry noodles. The most difficult issue with a lot of asian cooking is there is not usually a large meat presence save for a few regional styles or specialty dishes that are not primarily fish. When you are a almost pure carnivore, this makes things a lot more challenging when trying new foods and styles.
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Aug 19, 2014 10:15
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Bubbacub posted:What did it taste like? Indeeed a very strange shellfish how was it?
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Aug 26, 2014 18:26
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