I do this every time I get shrimp on sale! I especially love using fresh shrimp stock in Tom Kha Gai.
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We just get Top Ramen, because, rural Maine. But here’s my favorite way to fortify it, I call it “pimp my ramen” and it’s our COVID alternative to getting takeout:
Add 1/2 cup frozen corn and 1/2 cup frozen peas to water when adding noodles (any veggies will do). While noodles cook, put 1 T cream cheese, 1 T maesli green curry paste, 1 minced clove garlic, dash of sambal oulek (or other savory hot sauce), and the spice packet in a bowl. Drain noodles and veggies and keep a bit of the cooking liquid. Put the hot noodles in the bowl, add a little of the liquid, to your taste. Cover and let it all warm up, then stir everything to get a creamy, delicious meal. Add more of the cooking liquid as needed, depending on if you’re in the mood for soup or more of a fork meal. Fresh parsley on top makes it seem almost healthy.
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For whatever it’s worth, Rhett and Link determined the best instant ramen on GMM the other day.
TL;DW, NongShim Shin Ramyun, Gourmet Spicy
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I spent years looking for a decent recipe before settling on this one:
Cheese: use equal parts (~200g each):
Appenzeller
Gruyere
Emmental
Wine: a decent Sauvignon Blanc (since I can’t find Swiss wines where I live)
Finish with a shot of kirschwasser and a little freshly-ground nutmeg.
The result is pretty spectacular.
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why is it red? sacrilege!
Also, never forget the mace. it is what gives colcannon that distinctive flavor.
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havent posted in a while.
Skillet apple crisp and sous vide & sear rib eyes.
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Lemon Juice and Sugar 
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Because it’s good. And as old and as traditional as cream or adding roux.
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NongShim is my go-to starter for a big bowl of noodles! I add a whole bunch of homemade kimchi, fish sauce, a bit of dark sesame oil, red Chinese vinegar, sambal olek and float a halved soft-boiled egg, thin sliced chili peppers and Thai basil on top!
so gud!
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Made up a batch of gnudi, tasty little balls of ricotta and Parmesan that you roll in semolina flour over the course of a few days until they build up a layer of pasta on the outside.
My preferred recipe first appeared in the Bourgeois Pig cookbook, then was tweaked by Kenji Alt-López, and every time it gets me exactly the same way. The ingredient list calls for 16 oz of ricotta and 2 ox grated cheese. The first step in the recipe is to call for 12 oz of ricotta. Every time I forget that I’m only supposed to be using 12 oz and dump the whole pound into the bowl with the cheese. Every. Time. Why not either a)scale the recipe for 16 oz of ricotta, or b) just ask for the correct amount of ricotta in the first place?
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Sounds yummy! Quick clarification question:
Can I grate it with just one ox, if I don’t have a team? 
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That would be udderly sensible!
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Chickpea and eggplant masala is a regular standby meal for us. Sauté a roughly chopped onion, add 2tsp cumin, 1tsp smoked paprika and then a diced eggplant. Keep sautéing until the eggplant softens, add a tin of chopped tomatoes, a vegetable stock cube and a tomato tin’s worth of water. Simmer until thickened and serve with yogurt, fresh coriander and flat bread of choice. Tonight was roti.
(ETA - somehow I forgot to point out that you need chickpeas for this too. Add a can of drained chickpeas when it’s thickened, and just allow to heat through.)
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That looks LOVELY! I will definitely be adding this to my curry rotation.
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I am so going to try this. I might need to order or make puzza next week!
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Shio koji marinade for chicken and pork. Buy it in liquid form to make it easy on yourself. Cold Mountain is a good source for creamy koji.
For chicken, the karaage chicken trick is to add garlic, ginger, soy sauce, and maybe a little sake to the creamy koji. A soy ponzu sauce was used for the yakitori glaze.
For pork, just the plain koji is fine. For steaks, The pork ribs were then sous vide cooked overnight and then grilled with a plum bbq sauce. Devastatingly good.
I saw a video with a chef who made a dry power of dry koji and dusted the meat. He let it rest in the refrigerator for three days before washing off the powder and then cooking it. He said it was like dry aging the meat.
All good business.
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For years I thought that an orgy just involved lots if fondue, and couldnt understand what all the hubbub was about.
Thanks Asterix!
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I have been wanting to experiment with KoJi. Thanks for your insights.
Cheers!
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