Anyone try and make their own version of ramen?
Do you mean the broth only, or broth and soup? I've made my own noodle soup including broth from scratch and hand-made noodles. It's not as hard as you'd think, but I made a vegetarian broth, so maybe a pork broth is harder.
Some new work photos:
our house burger, I keeps it simple California style with guacamole, cheddar, bacon, and mizuna for that Asian influence sandwiched inside a King Hawaiians bun.
Yum looks great! You're making my attempt at being pescatarian very difficult.
Hey gaf... Just moved into a new house with an awesome kitchen and wanna do it right with good cookware. Do any of you amazing home cooks have recommendations for what's a good pan set? Or is it better to buy every pot and pan separately? Willing to spend up to around $500. Also same question for knives... up to $250 for a set of good knives. We can move the budget up a bit if you think there is value in it.
Say NO to sets! It's such a lazyman's waste of money.
Pots and pans:
You don't really need one of those 16+ piece pot and pan set. All you really need is:
- 9qt pot & lid (for boiling pasta water and stocks)
- 4qt regular pot & lid (for normal soups and sauces)
- a decent skillet (cast iron works great -- all your pan-fry needs)
- and maybe if you do a lot of stews and braises, a enameled cast iron dutch oven.
If you cook a lot of chinese food, a nice carbon steel wok would be nice too, but based on your kitchen setup (no crazy exhaust fan over the stove) I'm guessing you won't be cooking a lot of Chinese food.
Knives:
Also Say NO to sets! They're mostly crappy anyway. What you need to get started:
- a decent 8-9" chef's knife. This is your workhorse. You should get this in store so you can test out the grip and weight. Sur la Table has decent knives and sometimes they go on sale. I'd recommend the Shin brands.
- 2 paring knives for cutting fruit and smaller knife work.
- a vegetable peeler (I like the vertical double-edged ones from Chinese markets. Sharp as heck and you can use both sides. But also pretty dangerous if you're not good with a knife.)
- a serrated knife for bread (or tomatoes if your chef knife is crappy and dull)
I'd spend the most on the chef's knife because it's the knife you'll be using most of the time. Get cheap pairing and serrated knives because you'll be tossing them in a year or two anyway since they're hard to sharpen and easier to replace than sharpen.
Veggie Lasagna - All the vegetables are wood grilled, all the pasta is made fresh by hand daily and we make goats milk ricotta in house every day as well
Looks great! I love a good lasagna that isn't drowning in red sauce.