| Melba's Jammin' |
In article <3bipnkF6h4ddrU1@uni-berlin.de>, "elaine"
<sass@ca.inter.net> wrote:
> "Melba's Jammin'" <thisisbogus@macbogus.com> wrote in message
> news:thisisbogus-A97E00.13510606042005@news.individual.net...
> > My local Cub supermarket has done a major re-set of their store. There
> > is now a big "International" section with about 6 feet of Japanese
> > stuff. Not to mention the Hispanic comestibles.
> >
> > On a whim, I picked up a package of Nong Shim brand (I think that's the
> > brand) Shin Ramyun Noodle Soup, Hot & Spicy (Spicy underlined) flavor.
> > I cooked it according to package directions and added about 2
> > tablespoons of white vinegar in the bowl to make it sour. I've eaten
> > worse stuff. It's really spicy (too hot for Rob) but I'll keep a pack
> > around for medicinal purposes. It cost about $.69. Supposedly two
> > servings (3 cups water to cook the noodles and seasoning in), but I ate
> > it all.
> > Nutritionally, it's pretty bad if you're on a low-fat diet, but it DOES
> > provide 44% of the day's sodium. "-) Jeez.
> > --
>
> Mmmm, yes it makes a quick meal and I always have packets on hand. I
> ususally add some grated carrot, mushrooms, chives and/or green onion and
> shrimp - thanks for the vinegar tip, I never thought of that.
> Elaine
It would appear that my 'Japanese" shelves also have Korean stuff -- I
just noticed that the company is from Seoul, Korea. Imported by Rockman
Co. in Commerce, California. Elaine, do you add the veggies you
mentioned when you cook it or after, raw?
--
-Barb, <http://www.jamlady.eboard.com> The Nylons added 4-3-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.
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| Dave W. |
In article <thisisbogus-962E1D.14021606042005@news.individual.net>,
Melba's Jammin' <thisisbogus@macbogus.com> wrote:
> In article <3bipnkF6h4ddrU1@uni-berlin.de>, "elaine"
> <sass@ca.inter.net> wrote:
>
<snip>
> >
> > Mmmm, yes it makes a quick meal and I always have packets on hand. I
> > ususally add some grated carrot, mushrooms, chives and/or green onion and
> > shrimp - thanks for the vinegar tip, I never thought of that.
>
> > Elaine
>
> It would appear that my 'Japanese" shelves also have Korean stuff -- I
> just noticed that the company is from Seoul, Korea. Imported by Rockman
> Co. in Commerce, California. Elaine, do you add the veggies you
> mentioned when you cook it or after, raw?
My name is not Elaine, but this is not my fault. Mom and dad called me
Dave and the name stuck.
I put veggies in early, as the water is coming up to temperature. But I
don't let them boil until they turn mushy. In my view, they should have
more or less the same texture as in stir fry. If I'm dropping an egg in
there (which I often do) I put the egg in as soon as the water boils,
add the veggies when the egg is set, and then drop in the noodles and
fix'ns. Then I usually eat it.
That's what I usually do ... honest!
Regards,
Dave W.
--
Living in the Ozarks
For email, edu will do.
During times of universal deceit, telling the truth
becomes a revolutionary act. - George Orwell, (1903-1950)
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| elaine |
"Melba's Jammin'" <thisisbogus@macbogus.com> wrote in message
news:thisisbogus-962E1D.14021606042005@news.individual.net...
> In article <3bipnkF6h4ddrU1@uni-berlin.de>, "elaine"
> <sass@ca.inter.net> wrote:
>
> > "Melba's Jammin'" <thisisbogus@macbogus.com> wrote in message
> > news:thisisbogus-A97E00.13510606042005@news.individual.net...
> > > My local Cub supermarket has done a major re-set of their store.
There
> > > is now a big "International" section with about 6 feet of Japanese
> > > stuff. Not to mention the Hispanic comestibles.
> > >
> > > On a whim, I picked up a package of Nong Shim brand (I think that's
the
> > > brand) Shin Ramyun Noodle Soup, Hot & Spicy (Spicy underlined) flavor.
> > > I cooked it according to package directions and added about 2
> > > tablespoons of white vinegar in the bowl to make it sour. I've eaten
> > > worse stuff. It's really spicy (too hot for Rob) but I'll keep a pack
> > > around for medicinal purposes. It cost about $.69. Supposedly two
> > > servings (3 cups water to cook the noodles and seasoning in), but I
ate
> > > it all.
> > > Nutritionally, it's pretty bad if you're on a low-fat diet, but it
DOES
> > > provide 44% of the day's sodium. "-) Jeez.
> > > --
> >
> > Mmmm, yes it makes a quick meal and I always have packets on hand. I
> > ususally add some grated carrot, mushrooms, chives and/or green onion
and
> > shrimp - thanks for the vinegar tip, I never thought of that.
>
> > Elaine
>
> It would appear that my 'Japanese" shelves also have Korean stuff -- I
> just noticed that the company is from Seoul, Korea. Imported by Rockman
> Co. in Commerce, California. Elaine, do you add the veggies you
> mentioned when you cook it or after, raw?
Barb, I add them raw when the packaged stock is boiling . Finely sliced
for mushrooms, green onions and grated for the carrots. The shrimp in my
freezer is ususally cooked - so I pop that in at the end.
Elaine
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| elaine |
"Dave W." <dwesten@uark.education> wrote in message
news:dwesten-361873.14353506042005@news.athenanews.com...
> In article <thisisbogus-962E1D.14021606042005@news.individual.net>,
> Melba's Jammin' <thisisbogus@macbogus.com> wrote:
>
> > In article <3bipnkF6h4ddrU1@uni-berlin.de>, "elaine"
> > <sass@ca.inter.net> wrote:
> >
> <snip>
> > >
> > > Mmmm, yes it makes a quick meal and I always have packets on hand. I
> > > ususally add some grated carrot, mushrooms, chives and/or green onion
and
> > > shrimp - thanks for the vinegar tip, I never thought of that.
> >
> > > Elaine
> >
> > It would appear that my 'Japanese" shelves also have Korean stuff -- I
> > just noticed that the company is from Seoul, Korea. Imported by Rockman
> > Co. in Commerce, California. Elaine, do you add the veggies you
> > mentioned when you cook it or after, raw?
>
> My name is not Elaine, but this is not my fault. Mom and dad called me
> Dave and the name stuck.
>
> I put veggies in early, as the water is coming up to temperature. But I
> don't let them boil until they turn mushy. In my view, they should have
> more or less the same texture as in stir fry. If I'm dropping an egg in
> there (which I often do) I put the egg in as soon as the water boils,
> add the veggies when the egg is set, and then drop in the noodles and
> fix'ns. Then I usually eat it.
>
> That's what I usually do ... honest!
Hey Dave or couldabeen Elaine,
Do you stir the egg - I'm just not getting this egg thing - in soup, rice
or anything for that matter..............guess I should practice.
Elaine
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| davincifan@earthlink.net |
elaine wrote:
>
> Hey Dave or couldabeen Elaine,
>
> Do you stir the egg - I'm just not getting this egg thing - in soup,
rice
> or anything for that matter..............guess I should practice.
>
>
Well, I'm not Dave but....he may do his egg differently in the ramen
soup, but I mix the egg up and slowly pour it into the soup while
stirring. Let it cook for a moment.
Also, if the usual vinegar is too sharp Japanese rice wine vinegar is
very good.
Mac
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| Melba's Jammin' |
In article <3bis33F6h1cl0U1@uni-berlin.de>, "elaine"
<sass@ca.inter.net> wrote:
(snip)
> >
> > It would appear that my 'Japanese" shelves also have Korean stuff
> > -- I just noticed that the company is from Seoul, Korea. Imported
> > by Rockman Co. in Commerce, California. Elaine, do you add the
> > veggies you mentioned when you cook it or after, raw?
> Barb, I add them raw when the packaged stock is boiling . Finely sliced
> for mushrooms, green onions and grated for the carrots. The shrimp in my
> freezer is ususally cooked - so I pop that in at the end.
>
> Elaine
Thanks, Elaine. The package illustration looks more like garnishes once
in the bowl.
--
-Barb, <http://www.jamlady.eboard.com> The Nylons added 4-3-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.
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| Dave W. |
In article <1112821037.721285.55900@f14g2000cwb.googlegroups.com>,
davincifan@earthlink.net wrote:
> elaine wrote:
> >
> > Hey Dave or couldabeen Elaine,
> >
> > Do you stir the egg - I'm just not getting this egg thing - in soup,
> rice
> > or anything for that matter..............guess I should practice.
> >
> >
>
> Well, I'm not Dave but....he may do his egg differently in the ramen
> soup, but I mix the egg up and slowly pour it into the soup while
> stirring. Let it cook for a moment.
>
> Also, if the usual vinegar is too sharp Japanese rice wine vinegar is
> very good.
>
> Mac
Yeah, like Mac does. I get that simmering water swirling in the pot and
slowly pour the beaten egg in toward the outside of the whirlpool, where
the water is moving the fastest. I usually don't have to touch the
egg(s) once they're in the water. By the time the water slows down the
egg is cooked.
Regards,
Dave
--
Living in the Ozarks
For email, edu will do.
During times of universal deceit, telling the truth
becomes a revolutionary act. - George Orwell, (1903-1950)
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