Post small, quick and easy tips that make food so much better.Add lemon to your ramen noddles, preferably before boiling the water so that the lemon juice can get deep into the ramen. Usually I only add half a lemon.I also add bell pepper, but many

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Anonymous 06/02/15 (Tue) 17:57:30 No.4610

Post small, quick and easy tips that make food so much better.

Add lemon to your ramen noddles, preferably before boiling the water so that the lemon juice can get deep into the ramen. Usually I only add half a lemon.

I also add bell pepper, but many people don't like bell pepper so I'm just giving the tip about the lemon.

Anonymous 06/03/15 (Wed) 04:04:36 No.4624

Add sriracha to ramen. Mmmm…

Anonymous 06/03/15 (Wed) 15:59:24 No.4635

When making a ham and cheese sandwich, add tomatoes, lettuce and red onion for a more refreshing taste.

Anonymous 06/03/15 (Wed) 17:56:53 No.4637

>>4635

or add mustard, mayo, and sweet pickle then squish the sandwich and toast it for a mini cuban

Anonymous 06/04/15 (Thu) 19:15:04 No.4651

File: 1433445304183.jpg (52.15 KB, 425x493, 25:29, shin ramyun.jpg)

>>4610

You need to step your ramen game up.

Anonymous 06/04/15 (Thu) 20:58:55 No.4652

I always use a bit of semen to make my bbq sauce taste heavenly.

Anonymous 06/05/15 (Fri) 02:43:05 No.4656

>>4651

Anyone who is not getting this is failing at ramen. Get with the program plebs

Anonymous 06/05/15 (Fri) 03:25:01 No.4657

>>4651

>>4656

what makes it better? Are the noodles better, or is it just the flavor packets that come with it? If it's the latter then it doesn't matter to me, I make my own broth.

Anonymous 06/05/15 (Fri) 06:50:39 No.4659

>>4657

the noodles are much better, yes, but it's more about the spice packet. shin ramen comes with a powder mix and also a packet of dehydrated veggies. if you shell out the extra 75 cents for shin black it comes spicier and you also get a sachet of sesame oil/hoisin sauce blend. the moment you cook a package of shin ramen you'll understand why it's 5 times as much per pack as maruchan/topramen.

Anonymous 06/05/15 (Fri) 10:53:19 No.4662

>>4651

>>4659

>shin ramyun

>not mi goreng

>eating shit-tier noodles

Anonymous 06/06/15 (Sat) 22:47:34 No.4681

File: 1433630854325.png (276.62 KB, 496x328, 62:41, 1274651049454.png)

>>4624

>Try this today

>"Bretty gud"

>Make the mistake of drinking the broth afterwards

>mfw

tfwqtp2tlgf;^3 06/09/15 (Tue) 06:25:03 No.4727

File: 1433831103148.jpg (70.61 KB, 690x400, 69:40, nongshim-udon-noodle-packa….jpg)

>Ramon

Enjoy your trash fat-filled grease noodles, pleb.

>>4610

>Add lemon to your ramen noddles

Add lemon to nearly anything.

It helps nearly everything. You may not taste it, but it tastes better.

I always add a lemon or two when I make Garlic mashed potatoes. Albeit rare that I make them, everyone, including my picky self who eats out at fancy restaurants every single day, they're the best mashed potatoes. I make them the same as any mashed potatoes, leaving them chunky, using fresh garlic and milk, with only a tiny but of skin leftover from the sides of a cleaned potato, but for some odd reason I add lemons.

>>4651

At least you use NongShim.

Anonymous 06/15/15 (Mon) 09:44:51 No.4861

>>4610

If you're making a sandwich at home, toast it. Even if my sandwich is just ham and cheese, it tastes way better after being toasted.

>>4635

I sometimes do tomatoes and lettuce, but I'll give the red onions a try.

Anonymous 08/07/15 (Fri) 17:15:14 No.5961

Always use more garlic.

Anonymous 08/07/15 (Fri) 17:49:07 No.5962

>>4727

>You may not taste it, but it tastes better.

Wut

Anonymous 08/07/15 (Fri) 19:45:20 No.5963

>>5962

he's basically saying that you won't be able to taste the lemon itself as a flavor, but your food will wind up tasting better anyway. it's because the acidity will balance out the flavors… in chinese cooking every dish has a "hot", "cold" sour, sweet, and bitter component, and as a result, it winds up tasting overwhelming to someone used to bland food. indian cuisine is the same way, and even classical cuisines are influenced by the balance of all possible flavors. ever see a recipe that only calls for a tablespoon of vinegar and wonder what it's for? it rounds the rest of the shit out.

you fucking idiot.

Anonymous 08/07/15 (Fri) 20:08:03 No.5964

>>5963

>ever see a recipe that only calls for a tablespoon of vinegar and wonder what it's for

Yeah, but done right, you can taste it.

Barely, but it's there.

If you are adding so little it cannot be tasted, you shouldn't be adding it (unless it is for a chemical reason, like leavening, or shifting pH or something)

Who's the fucking idiot now?

Anonymous 08/07/15 (Fri) 21:41:50 No.5965

buy chow mein noodles instead of that woeful instant ramen shite

make your own broth if that's what you're going for or step it the fuck up and start using coconut milk and stir fried meats and veg

Anonymous 08/08/15 (Sat) 01:32:03 No.5967

>>5964

i guess still you.. i'm not talking about adding flavorful vinegar, i'm talking about recipes that call for distilled, or even those that call for citric, ascorbic, or other "chemical" acids. changing the pH will do wild things to the taste of most sauces, fam.

Anonymous 08/10/15 (Mon) 07:18:17 No.6007

It's missing something? The answer is probably paprika.

Anonymous 08/13/15 (Thu) 03:06:34 No.6063

>>6007

As a Hungarian, I can confirm: literally everything tastes better with paprika. And if it doesn't, it probably tastes better with sour cream. (´･ω･`)

Anonymous 08/16/15 (Sun) 08:19:02 No.6124

>>4659

>spicier

Maybe I'm just a faggot but that shit is already spicy enuff

Anonymous 12/31/15 (Thu) 13:27:52 No.8495

>>4662

>mi goreng