Momofuku Ando invented instant ramen (2016) • Hacker News Board

Re: Momofuku Ando invented instant ramen (2016)

#81

Post by Magi604 » Fri, Jul 21, 2023, 9:30 PM UTC

Cthulhu_ wrote: post #51

Magi604 wrote: post #2

Time to share my ultimate home instant noodle "recipe" - 1 pack spicy noodle (whatever brand you like) - 1 can mushroom soup - 2x eggs - Meats (I've used bacon, hotdogs, smokies, pork slices, whatever is available) - 1 slice sandwich "cheese style product" - Frozen veggies Use 1 can of mushroom soup and 1 can of water. Mix it and get it to boil, then put the noodles in. Let the noodles soften for a while. Add your fl…

Dumping frozen vegetables in hot water will just cool it and leave the vegetables mostly raw. I mean I understand Americans like raw broccoli and stuff but... I don't understand the self deprivation. And as someone else asked, is that a clear kind of mushroom soup or broth or the creamy kind? You can make your own broth too; get some regular mushrooms or ideally, dried shitake mushrooms and just boil them for an hour…

It is the creamy kind.

When I make these noodles it's so I have a relatively quick and hearty meal. Prepping things for an extra 1-2 hrs defeats the purpose of it all.

Re: Momofuku Ando invented instant ramen (2016)

#82

Post by Magi604 » Fri, Jul 21, 2023, 9:31 PM UTC

rockostrich wrote: post #71

Magi604 wrote: post #2

Time to share my ultimate home instant noodle "recipe" - 1 pack spicy noodle (whatever brand you like) - 1 can mushroom soup - 2x eggs - Meats (I've used bacon, hotdogs, smokies, pork slices, whatever is available) - 1 slice sandwich "cheese style product" - Frozen veggies Use 1 can of mushroom soup and 1 can of water. Mix it and get it to boil, then put the noodles in. Let the noodles soften for a while. Add your fl…

There was a bit of a fad a year ago with Cooking YouTube and improving instant noodles: NYT Cooking: https://www.youtube.com/watch?v=2pFTJN1tF8A Binging with Babish: https://www.youtube.com/watch?v=gCW1hVAebWU Bon Appetit: https://www.youtube.com/watch?v=bwjT8n3Yw4c Joshua Weissman: https://www.youtube.com/watch?v=t7XDdXdap4w I'm sure there are a lot more of them. I agree with some of the other commenters that your r…

One thing I should have added in my OP was that I only use maybe 1/3 to 1/2 of the flavor packets provided. Still provides plenty of flavor but helps cut down on the salt consumption.

Re: Momofuku Ando invented instant ramen (2016)

#83

Post by mickdeek86 » Fri, Jul 21, 2023, 9:35 PM UTC

OJFord wrote: post #33

rootusrootus wrote: post #9

Earlier quoted context omitted.

I bet it works wonderfully. American cheese is essentially salty cheddar that melts real nice. That's why it's the best cheese for a hamburger.

It is nothing like cheddar, certainly not a 'salty cheddar', it's most obvious deviation perhaps is the mildness/lack of saltiness. Maybe what's called 'cheddar' in the US is different too though, I don't know? It's not PDO (and the US doesn't respect them anyway I think?) but I'm comparing to British if not Cheddarian cheddar.

In this usage, salt is anything but lacking. Americans do know what cheddar actually is and indeed make a shitload of it in a wide range of qualities. Tillamook out of Oregon and Cabot out of Vermont are commonly available and pretty good.

Re: Momofuku Ando invented instant ramen (2016)

#84

Post by gnicholas » Fri, Jul 21, 2023, 11:05 PM UTC

warning26 wrote: post #79

gnicholas wrote: post #75

Earlier quoted context omitted.

I did wonder about the title. It can be added back by the OP, but unless you're being careful you probably wouldn't even notice. It might make sense to flag for the poster that the title was modified, so they can change it back if appropriate.

I don't think it can actually -- I believe if you start your title with "How", HN will automatically delete it; editing it won't stop the deletion, AFAIK.

I have successfully done so in the past, though it might have been with a different autocorrect (not "how").

Re: Momofuku Ando invented instant ramen (2016)

#85

Post by prmoustache » Fri, Jul 21, 2023, 11:27 PM UTC

inconceivable wrote: post #67

prmoustache wrote: post #57

Earlier quoted context omitted.

What is "american cheese"? Do you mean plastic?

you're behind schedule on your food hipsterism. american cheese has passed through the unironically bad phase, the ironically bad phase, and ironically good phase, and is now back to unironically good.

I am not food hipster, I am french. ;-)

Re: Momofuku Ando invented instant ramen (2016)

#86

Post by inconceivable » Sat, Jul 22, 2023, 12:50 AM UTC

prmoustache wrote: post #85

inconceivable wrote: post #67

Earlier quoted context omitted.

you're behind schedule on your food hipsterism. american cheese has passed through the unironically bad phase, the ironically bad phase, and ironically good phase, and is now back to unironically good.

I am not food hipster, I am french. ;-)

that makes you the ultimate food hipster

Re: Momofuku Ando invented instant ramen (2016)

#87

Post by OJFord » Sat, Jul 22, 2023, 8:32 AM UTC

mickdeek86 wrote: post #83

OJFord wrote: post #33

Earlier quoted context omitted.

It is nothing like cheddar, certainly not a 'salty cheddar', it's most obvious deviation perhaps is the mildness/lack of saltiness. Maybe what's called 'cheddar' in the US is different too though, I don't know? It's not PDO (and the US doesn't respect them anyway I think?) but I'm comparing to British if not Cheddarian cheddar.

In this usage, salt is anything but lacking. Americans do know what cheddar actually is and indeed make a shitload of it in a wide range of qualities. Tillamook out of Oregon and Cabot out of Vermont are commonly available and pretty good.

I looked up Tillamook, first reaction was that it doesn't even look like cheddar - but then I noticed the 'Maker's Reserve White Cheddar'. Why is artificially coloured the default?! 'white cheddar' makes it sound weird/fake/some strange variant, when all it is is that they haven't added colouring to ingredients list.

The non-'white' ones look like red leicester, which is a bit like a mild not very salty cheddar, and that colour.

Re: Momofuku Ando invented instant ramen (2016)

#88

Post by mickdeek86 » Sat, Jul 22, 2023, 8:20 PM UTC

OJFord wrote: post #87

mickdeek86 wrote: post #83

Earlier quoted context omitted.

In this usage, salt is anything but lacking. Americans do know what cheddar actually is and indeed make a shitload of it in a wide range of qualities. Tillamook out of Oregon and Cabot out of Vermont are commonly available and pretty good.

I looked up Tillamook, first reaction was that it doesn't even look like cheddar - but then I noticed the 'Maker's Reserve White Cheddar'. Why is artificially coloured the default?! 'white cheddar' makes it sound weird/fake/some strange variant, when all it is is that they haven't added colouring to ingredients list. The non-'white' ones look like red leicester, which is a bit like a mild not very salty cheddar, and…

Cheddar cheese is indeed white, unless annatto (a tree nut) and sometimes paprika are added for flavor. Tillamook makes both.