I think that if there is something with pork belly in it, you should always order that! So bowl #1 sounds amazing.
I would also consider trying the pig ear appetizer, because that is just intriguing. I've never tried it... but it's deep fried, so is almost certainly good, lol.
With all its sham, drudgery, and broken dreams, it is still a beautiful world. Be careful. Strive to be happy. ~ Desiderata
Classic is ramen and gyoza. There is nothing on that menu other than the pig ear pad thai that I would consider bold. All of the soups and ingredients are fairly typical. More and more places serve buns but I don't think I have ever seen that in Japan (not that it matters). I don't like fried things in ramen even if very well done. That can make the soup greasy and the fried food soggy. But hey you might like it.
Also, I avoid crabstick unless its real crab, which is rare, but not unheard of. #1, 5, 8 and 9 look good to me. Ramen IMO is a bit of a heavy meal. For me, it does not pair well with deep fried appetizers such as tonkatsu. I tend to like lighter acidic salads and cold vinegar, ponzu or chili flavored dishes with ramen. But I would certainly try a bunch of those apps without ordering ramen. Where is the place and what is the name?
How to eat? Slurp your noodles in between eating the toppings and sipping the broth with a spoon. Finish the soup if its good. Great ramen has a rich, complex, broth, fresh noodles made to the chef's desired firmness, and high quality, well made toppings.
#1 for sure. The broth should be rich and cloudy. The egg should be a little sweet and with the yolk a little soft. The pork belly should melt in your mouth. Slurp away. Some spills onto your shirt are bonus points. And I'm sure you'll have some in your beard for a late night snack.
"I'll use the magic word - let's just shut the fuck up, please." EV, 04/13/08
#1 for sure. The broth should be rich and cloudy. The egg should be a little sweet and with the yolk a little soft. The pork belly should melt in your mouth. Slurp away. Some spills onto your shirt are bonus points. And I'm sure you'll have some in your beard for a late night snack.
Now we are talking my style here!
The place is called Ramen Katsu, near Akron, Ohio. It isn't some super-amazing place, but it was on the Cleveland news. So I am told. I don't get the Cleveland news out here. I guess that's why it's good to have friends, they invite you out of the woods to do fun townthings.
Laid by some breakfast burritos last weekend. Chickens came out of molt late March and we backlogged 3 dozen extra jumbo eggs through early April. Bacon, ham, and Bob Evans sausage varieties. All have a sharp cheddar/Amish hot pepper cheese shredded blend and a hot pepper/onion/tomato paste. It's like an extra extra thick salsa, otherwise the water separates in freezing. They are very good, textures get a bit skewed in freezing and microwaving, but the flavors actually meld like a pot of soup and taste alone is superior to fresh, believe it or not. And the convenience...
I actually saw something on microwaved corn...and did it a few times, years ago. It was good I prefer to boil water ...turn it off....and pop the corn in.
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Also, I avoid crabstick unless its real crab, which is rare, but not unheard of. #1, 5, 8 and 9 look good to me. Ramen IMO is a bit of a heavy meal. For me, it does not pair well with deep fried appetizers such as tonkatsu. I tend to like lighter acidic salads and cold vinegar, ponzu or chili flavored dishes with ramen. But I would certainly try a bunch of those apps without ordering ramen. Where is the place and what is the name?
How to eat? Slurp your noodles in between eating the toppings and sipping the broth with a spoon. Finish the soup if its good. Great ramen has a rich, complex, broth, fresh noodles made to the chef's desired firmness, and high quality, well made toppings.
The place is called Ramen Katsu, near Akron, Ohio. It isn't some super-amazing place, but it was on the Cleveland news. So I am told.
I don't get the Cleveland news out here.
I guess that's why it's good to have friends, they invite you out of the woods to do fun townthings.
#1and Gyoza.
Ask them if they can make it spicy.
Forgot to snap a pic prior to digging in. I asked for rare and it was medium.
Oh well- still good w/martinis
Laid by some breakfast burritos last weekend. Chickens came out of molt late March and we backlogged 3 dozen extra jumbo eggs through early April.
Bacon, ham, and Bob Evans sausage varieties. All have a sharp cheddar/Amish hot pepper cheese shredded blend and a hot pepper/onion/tomato paste. It's like an extra extra thick salsa, otherwise the water separates in freezing.
They are very good, textures get a bit skewed in freezing and microwaving, but the flavors actually meld like a pot of soup and taste alone is superior to fresh, believe it or not.
And the convenience...
I need practice making them, most of those are way too big!
My wife prefers the torpedos
I kid.
Microwave is my favorite way to do sweet corn on the cob.
My wife seems to like torpedo style, as well!
I prefer to boil water ...turn it off....and pop the corn in.