| pgluth1 |
I am almost afraid to re-open this topic - I spent most of last week
reading the last ramen threads. Oh well, I can put the time on my resume
now.
In short, except for what seems to be the discontinued Lipton low-salt
ramen line, are there any commercially available ramen noodle soups?
(though I am flexible - I also like odon and other instants)
Before the floodgate open, may I add the following caveats:
1. I realize I can make ramen from scratch.
2. I realize they may or may not have excessive amounts of salt in
comparison to other items.
3. I realize they are not authentic.
4. I realize they are not healthy, low-fat, or low calorie.
5. I don't like the idea of throwing the spice packets away. I am beyond
"thrifty."
I put ramen in the same category as hotdogs - I like everything about
them - the cheapness, the odd crunch when you bite them, the questionable
contents - just not the salt. With ramen, I like the experience of the
little packages.
Any suggestions? I would love it if someone would package one with low-
salt base and salt in a separate package. That way I could have my ramen
fix, and eat it too.
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| Sheldon |
pgluth1 wrote:
> I am almost afraid to re-open this topic - I spent most of last week
> reading the last ramen threads. Oh well, I can put the time on my resume
> now.
>
> In short, except for what seems to be the discontinued Lipton low-salt
> ramen line, are there any commercially available ramen noodle soups?
> (though I am flexible - I also like odon and other instants)
>
> Before the floodgate open, may I add the following caveats:
> 1. I realize I can make ramen from scratch.
> 2. I realize they may or may not have excessive amounts of salt in
> comparison to other items.
> 3. I realize they are not authentic.
> 4. I realize they are not healthy, low-fat, or low calorie.
> 5. I don't like the idea of throwing the spice packets away. I am beyond
> "thrifty."
>
> I put ramen in the same category as hotdogs - I like everything about
> them - the cheapness, the odd crunch when you bite them, the questionable
> contents - just not the salt. With ramen, I like the experience of the
> little packages.
>
> Any suggestions? I would love it if someone would package one with low-
> salt base and salt in a separate package. That way I could have my ramen
> fix, and eat it too.
There's really not a lot of salt contained in ramen... most all other
canned soup contains more salt. Most condiments contain more salt...
yoose gonna claim you don't use ketchup, mustard, bbq sauce, you never
eat pickles, olives, not even chips... you don't use jarred sauces
either... you don't eat canned tuna.... I don't believe you. Rather
than low salt ramen you need a shrink... you are way, way beyond
ignorant, you are SERIOUSLY NUTS... your brain is a slug that at birth
got douched with saline... you corrupted little piece of trolling snot.
Sheldon Rocksalt
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| aem |
pgluth1 wrote:
> [snip]
> In short, except for what seems to be the discontinued Lipton low-salt
> ramen line, are there any commercially available ramen noodle soups?
> [snip]>
> Any suggestions? [snip]
Do you actually have a question or are you just farting around? -aem
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| Naomi |
x-no-archive: yes
Have you tried looking for the Lipton soup on eBay? It's amazing the
number of discontinued foods people will hoard and auction off.
>>With ramen, I like the experience of the
little packages. >>
This made me laugh, although I can't tell you why.
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| pgluth1 |
"Sheldon" <PENMART01@aol.com> wrote in
news:1132252789.784741.182890@g47g2000cwa.googlegroups.com:
>> 2. I realize they may or may not have excessive amounts of salt in
>> comparison to other items.
> There's really not a lot of salt contained in ramen... most all other
> canned soup contains more salt. Most condiments contain more salt...
> yoose gonna claim you don't use ketchup, mustard, bbq sauce, you never
> eat pickles, olives, not even chips... you don't use jarred sauces
> either... you don't eat canned tuna.... I don't believe you. Rather
> than low salt ramen you need a shrink... you are way, way beyond
> ignorant, you are SERIOUSLY NUTS... your brain is a slug that at birth
> got douched with saline... you corrupted little piece of trolling
> snot.
I understand that reading may not be one of your strengths, politeness
certainly isn't. Allow me to rephrase my whimsical if overly-long post
thusly in a way you might understand it:
**************************************************
**********************
Are there any commercially available LOW-SALT varieties of Ramen-style
noodles on the market?
**************************************************
**********************
Jeez sheldon, you ought to get your medication adjusted. You seem to have
some anger-management issues. By the way, what's the name of your shrink,
if I DO need one, I won't be using yours....
As to AEM, wasn't the title of the post a clear enough question?
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| zxcvbob |
pgluth1 wrote:
> I am almost afraid to re-open this topic - I spent most of last week
> reading the last ramen threads. Oh well, I can put the time on my resume
> now.
>
> In short, except for what seems to be the discontinued Lipton low-salt
> ramen line, are there any commercially available ramen noodle soups?
> (though I am flexible - I also like odon and other instants)
>
> Before the floodgate open, may I add the following caveats:
> 1. I realize I can make ramen from scratch.
> 2. I realize they may or may not have excessive amounts of salt in
> comparison to other items.
> 3. I realize they are not authentic.
> 4. I realize they are not healthy, low-fat, or low calorie.
> 5. I don't like the idea of throwing the spice packets away. I am beyond
> "thrifty."
>
> I put ramen in the same category as hotdogs - I like everything about
> them - the cheapness, the odd crunch when you bite them, the questionable
> contents - just not the salt. With ramen, I like the experience of the
> little packages.
>
> Any suggestions? I would love it if someone would package one with low-
> salt base and salt in a separate package. That way I could have my ramen
> fix, and eat it too.
>
Just use 1/2 of the flavor packet. Save the rest of the packet and use
it instead of salt next time you make real soup or cook rice, or
sprinkle it over unsalted popcorn.
Best regards,
Bob
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| pgluth1 |
> Just use 1/2 of the flavor packet. Save the rest of the packet and
> use it instead of salt next time you make real soup or cook rice, or
> sprinkle it over unsalted popcorn.
Never thought of popcorn. Interesting to have shrimp base on popcorn? I
will have to try that one.
I try to reduce my salt in almost everything and at the risk of bringing
down the wrath of sheldon, I do make my own stocks, bbq sauce, salad
dressings, fresh tuna salad, make my own pizza sauce, tortillas and bread.
Though just for some good-natured tweaking, I thought the argument
comparing mustard and the like to soup was interesting - never considered
eating two bowls of mustard, but agree that would have a lot of salt.
Thank you for the suggestions bob and naomi. No luck finding it on e-bay,
but I will consider making a recipe from scratch and posting it. I am
working on a low-salt "tobasco" style sauce that seems promising. If I can
make low-salt dog biscuits, I guess I can do ramen too.
Well, this is all my little "saline-soaked slug brain" (fake salt I hope!)
can handle. I will now slither off to the kitchen and get to work. Cheers!
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| Naomi |
x-no-archive: yes
Another thought: if you go into someplace like Spice House or Penzey's,
I bet someone would be glad to formulate a blend for you to use. At
least at the Spice House in Evanston, Illinois, there is always someone
knowledgeable answering questions and I'm sure they enjoy a challenge.
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| Sheldon |
Naomi wrote:
> x-no-archive: yes
>
> Another thought: if you go into someplace like Spice House or Penzey's,
> I bet someone would be glad to formulate a blend for you to use. At
> least at the Spice House in Evanston, Illinois, there is always someone
> knowledgeable answering questions and I'm sure they enjoy a challenge.
Um, he already stated he had that option (making his own) and if you
look at this TROLLs last statement "5. I don't like the idea of
throwing the spice packets away. I am beyond
"thrifty." " he clearly admits to being afflicted with Chronic Cheap
******* Disease.
Sheldon
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| Gary |
I try to keep my salt intake down, so I face a similar problem.
The supermarket will carry low-salt chicken boullion powder in the
soup section. It's made by Herb-Ox; I have also bought kosher Carmel
Instant low-sodium Chicken Soup mix in the kosher foods section of the
market, or in a kosher butcher. The flavor of this product alone is a
bit too bland for me, so I mix it 50/50 with the ramen flavor pack.
That produces a taste I enjoy, with significantly less sodium. I
label it "50%" so as not to confuse it with either of its components.
BTW, I use 1 tablespoon of the mixture for a package of ramen noodles.
I hope that works for you.
On Thu, 17 Nov 2005 18:15:17 GMT, pgluth1 <bclinton@whitehouse.gov>
wrote:
>I am almost afraid to re-open this topic - I spent most of last week
>reading the last ramen threads. Oh well, I can put the time on my resume
>now.
>
>In short, except for what seems to be the discontinued Lipton low-salt
>ramen line, are there any commercially available ramen noodle soups?
>(though I am flexible - I also like odon and other instants)
>
>Before the floodgate open, may I add the following caveats:
>1. I realize I can make ramen from scratch.
>2. I realize they may or may not have excessive amounts of salt in
>comparison to other items.
>3. I realize they are not authentic.
>4. I realize they are not healthy, low-fat, or low calorie.
>5. I don't like the idea of throwing the spice packets away. I am beyond
>"thrifty."
>
>I put ramen in the same category as hotdogs - I like everything about
>them - the cheapness, the odd crunch when you bite them, the questionable
>contents - just not the salt. With ramen, I like the experience of the
>little packages.
>
>Any suggestions? I would love it if someone would package one with low-
>salt base and salt in a separate package. That way I could have my ramen
>fix, and eat it too.
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| Naomi |
x-no-archive: yes
Sheldon wrote:
Naomi wrote:
> x-no-archive: yes
> Another thought: if you go into someplace like Spice House or Penzey's,
> I bet someone would be glad to formulate a blend for you to use. At
> least at the Spice House in Evanston, Illinois, there is always someone
> knowledgeable answering questions and I'm sure they enjoy a challenge.
Um, he already stated he had that option (making his own) and if you
look at this TROLLs last statement "5. I don't like the idea of
throwing the spice packets away. I am beyond
"thrifty." " he clearly admits to being afflicted with Chronic Cheap
******* Disease.
Sheldon >>
I'm aware of that, thanks, Sheldon. I figured he was quite likely going
to have to give up some of his requirements if the hoped-for produce
did not materialize. Also, the idea of a low-sodium noodle option seems
quite interesting to me, worth exploring for its own sake.
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| Dawn |
pgluth1 wrote:
> 5. I don't like the idea of throwing the spice packets away. I am beyond
> "thrifty."
>
So save them. Use half a pack on your noodles. Save the other packets
and next time buy noodles in bulk at a chinese grocery.
Dawn
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| Sheldon |
Naomi wrote:
> x-no-archive: yes
>
> Sheldon wrote:
>
> Naomi wrote:
> > x-no-archive: yes
>
> > Another thought: if you go into someplace like Spice House or Penzey's,
> > I bet someone would be glad to formulate a blend for you to use. At
> > least at the Spice House in Evanston, Illinois, there is always someone
> > knowledgeable answering questions and I'm sure they enjoy a challenge.
>
>
>
> Um, he already stated he had that option (making his own) and if you
> look at this TROLLs last statement "5. I don't like the idea of
> throwing the spice packets away. I am beyond
> "thrifty." " he clearly admits to being afflicted with Chronic Cheap
> ******* Disease.
>
> Sheldon >>
>
> I'm aware of that, thanks, Sheldon. I figured he was quite likely going
> to have to give up some of his requirements if the hoped-for produce
> did not materialize. Also, the idea of a low-sodium noodle option seems
> quite interesting to me, worth exploring for its own sake.
What I typically do should be an obvious solution, I increase the
volume to two portions by the addition of more water and other
ingredients such as veggies and left over meat, then each person's
portion contains half the seasoning packet.
Sheldon
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| Dwayne |
I do it a little differently. I fix two packs of Ramen and use one pack of
seasoning. I also add a can of corn, or peas or green beans ore all the
above, with left over chicken, beef or pork that I cut up. Then I save the
second pack and use it to season something later that needs it. That way I
don't have a half pack of seasoning open and laying around trying to spill
its contents everywhere.
Dwayne
"Dawn" <d-duperault@not.aol.com> wrote in message
news:X68ff.1731$vq1.1096@tornado.rdc-kc.rr.com...
> pgluth1 wrote:
>
>> 5. I don't like the idea of throwing the spice packets away. I am beyond
>> "thrifty."
>>
>
> So save them. Use half a pack on your noodles. Save the other packets and
> next time buy noodles in bulk at a chinese grocery.
>
>
>
> Dawn
>
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| George |
Dawn wrote:
> pgluth1 wrote:
>
>> 5. I don't like the idea of throwing the spice packets away. I am
>> beyond "thrifty."
>>
>
> So save them. Use half a pack on your noodles. Save the other packets
> and next time buy noodles in bulk at a chinese grocery.
>
>
>
> Dawn
>
Or don't buy buy the "instant ramen" at all and just buy the real
noodles at the Chinese grocery as suggested and ladle on whatever low/no
sodium stock is desired.
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| anoldfart4@unlisted.com |
On Thu, 17 Nov 2005 18:15:17 GMT, pgluth1 <bclinton@whitehouse.gov>
wrote:
>I am almost afraid to re-open this topic - I spent most of last week
>reading the last ramen threads. Oh well, I can put the time on my resume
>now.
>
>In short, except for what seems to be the discontinued Lipton low-salt
>ramen line, are there any commercially available ramen noodle soups?
>(though I am flexible - I also like odon and other instants)
>
>Before the floodgate open, may I add the following caveats:
>1. I realize I can make ramen from scratch.
>2. I realize they may or may not have excessive amounts of salt in
>comparison to other items.
>3. I realize they are not authentic.
>4. I realize they are not healthy, low-fat, or low calorie.
>5. I don't like the idea of throwing the spice packets away. I am beyond
>"thrifty."
>
>I put ramen in the same category as hotdogs - I like everything about
>them - the cheapness, the odd crunch when you bite them, the questionable
>contents - just not the salt. With ramen, I like the experience of the
>little packages.
>
>Any suggestions? I would love it if someone would package one with low-
>salt base and salt in a separate package. That way I could have my ramen
>fix, and eat it too.
How you cam like that crap is beyond me. Ramen and any of the other
look-alike brands are all repulsive. And for the record, if you
remove the saltm you only got noodles with coloring on top. Thats
just like I had some bullion cubes. Nothing but a very expensive way
of selling salt with a little coloring added. They went in the trash.
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| Sheldon |
anoldfartface wrote:
>
> if you remove the salt you only got noodles
> Nothing but a very expensive way of selling salt.
What about the noodles, at about 60=A2/lb they're no more expensive than
other noodles.
Sheldon (Harry Grey - The Hoods) Noodles
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