Noodles

[imafan26]

There is buckwheat soba noodles which are grey-brown and there are somen soba noodles which are thin and white. I use both kinds. Both can be used for soba salad
This recipe uses the buckwheat soba and it is the kind I usually have with seaweed, sesame, and soba tsuru which is a soba noodle base. (fish stock also makes a good soba base)
http://www.seriouseats.com/recipes/2015 ... ecipe.html
This uses the thin white somen noodles. I don't know the origin but I think it is a modern salad. It is good for parties and can be the whole meal.

https://www.quora.com/Japanese-Food-2/W ... -and-somen
http://kapalama.ksbe.edu/foodservices/r ... salad.html
Yaki soba really is literally fried noodles. The yaki soba I buy is an egg noodle, but can be made with ramen, chow mein, or any kind of wheat noodle including the buckwheat noodle. You might be able to fry spaghetti noodles but the texture is different and might break up more.
http://www.japanesecooking101.com/yakisoba-recipe/
This is what the sun noodles looks like when I buy it.
http://www.theramenrater.com/2013/02/08 ... red-sauce/

Apple pie sounds good too.

[HoneyBerry]

Thank you for all this great information and recipes, imafan26.
I love trying new recipes. Japanese recipes are new for me, so it will be an adventure.

[imafan26]

If you haven't had seaweed, it might be an acquired taste. You could use other toppings.
http://justhungry.com/basics-cold-soba- ... ping-sauce

[webmaster]

Egg noodles are what I put in soups. They're rich and hearty and stand up well against the chicken.

My kid is a carb junky so stir fries and ramen for dinner are always met with smiles!

Anybody ever do a bone broth? I use beef marrow bones, pig trotters, leftover chicken bones from a roast chicken, even lamb necks. Takes hours but it yields a rich and soul-comforting broth that melds perfectly with good noodles.

[imafan26]

Yeah, that is usually the way saimin broth was made. I accidentally made a good pork broth when I boiled the ribs before finishing them off in the oven or on the grill.

The marrow bones are the best. Roasting the bones first brings out more flavor but it makes a darker broth. Whole celery, carrots, onions with skins added to the broth; simmered and strained makes it very tasty. Especially the next day.

Saimin broth is usually made with bonito shavings or shrimp shells but chicken broth works too.

Most of the time, I am not planning that far ahead so I use dashi no moto or a portion of the packet in the dried ramen noodle. Ramen noodles are handy to have around since they are quick to fix and really nice on a cold day or night with some garnishes (fishcake, char siu, green onions, sliced ham).

[applestar]

Yeah, tastes a-MAZING when some of the bones are so de-calcified they crumble.

[webmaster]

LOL! I've boiled my bones as much as 24 hours. The taste is indeed amazing and so is the creamy nature of it. I had never really explored ramen when I lived in San Francisco. So I came late to it. The revelation happened about a year ago when I had Japanese ramen in midtown east in NYC. It's called Hide Chan. Apparently this place is fairly authentic, the founder's father opened his first ramen shop fifty years ago in Japan. I wasn't expecting anything but after the first sip I was astounded and made a pig of myself! Needless to say I returned the next day and later that summer I brought my wife and afterward returned again with my wife and daughter!

So yeah, I had to learn how to make this stuff! Here is the recipe I used as a reference. Let me know what you think!

http://norecipes.com/tonkotsu-ramen-recipe

[HoneyBerry]

The packaged soba noodles that I have in my pantry are tan, or grey-brown would work to describe the color. They are Eden brand, and are 100% buckwheat. I just noticed on the back of the package that these soba noodles are made in Japan and then imported by Eden Foods in Michigan. I am trying to eliminate wheat from my diet so I was glad to discover these noodles. I need to practice cooking them. They turned out mushy the last time I made them. The directions say 'don't overcook'. That's probably what I did. Sometime I'd like to try rolling them up in nori sheets to make soba sushi. When I have some spare time. It doesn't sound too complicated.

[digitS']

I was thinking, "now you are making it too complicated." Maybe not.

Barbequed pork by another name ... Garlic flavored oil ... I'm sure I over-simplify but I need to start somewhere and it can't be in the fast lane .

I probably won't be boiling bones for 24 hours. Maybe, I'm trying to make better use of our slow cooker. Still, 90 minutes on top the stove is enough to ask of me when I have things to do. A broth is made!

My policy is that no bone leaves the house un-boiled. Whatever the bone and however large or small, broth is plenty important since my from-scratch cooking relies on it. A good deal of broth is used in my kitchen for soups, casseroles, and even stir-fries. Ingredients may not vary much , just the amount of broth and cooking technique.

Steve

[applestar]

These are not "noodles" so maybe wrong place to post...

Canned salmon and spiral pasta salad (Almost gone now.... )




Started with a bit of EVOO in the bottom of the bowl, cooked organic whole wheat spirals, fresh from my garden torn red russian kale, chopped celery leaves and stalk, frozen organic peas from Denmark via Trader Joes, ... More EVOO, lime juice, minced onions, rice vinegar, not too much -- maybe 3 Tbs. -- Safflower mayonnaise, pink himalayan sea salt....

... Amost reached for canned tuna, but the Wild Alaskan Pink Salmon cans caught my eye. Drained the liquid into kitty's bowl, then de-skinned (VERY easy to scrape and pinch off using rough bamboo chopsticks)... soft bones left in.

...just happened to have four hardboiled quail eggs left in the fridge, so they went in, peeled and quartered.

I like my pasta salad to have hidden surprises of intense flavor in every bite so --
• Marjoram from upstairs bedroom window (since the downstairs one was harvested to give to MIL for Christmas), finely minced
• fresh from the garden parsley leaves, torn into big pieces rather than minced
• a couple of soft dried apricots, diced into 1/4" bits to add sweetness (this could have been dried cranberries or blueberries)
• freshly toasted pine nuts
• a little bit of grainy Dijon mustard
• one fresh from the garden shiitake, diced and briefly roasted in toaster oven with EVOO

Then added torn pieces of maroon Cardinal chard leaves for extra punch of color.

[imafan26]

Yeah soba and somen noodles cook really fast they only need 2-3 minutes in boiling water. As soon as you can cut them, they are done. Rinse and cool. If you try to cook them like spaghetti they will be mushy and pasty.

The dried ramen noodles can be boiled longer because they have already been fried before they were packaged. It is one of the reasons that while I have ramen in the house for a quick noodle fix, I keep the soba and somen noodles around too. and if I made them more often, I'd go to Chinatown and get fresh noodles and freeze them. I would rather the other noodles instead.

Most of the people here will boil the ramen noodles in water. The water turns white from the oil from the ramen. That water is thrown away; fresh water and the dashi broth are used in the final cooking of ramen. Some people here like miso ramen, but I find it too salty for me.

[applestar]

Yep. Very fast and you HAVE to stand by the stove and watch them as they cook because they boil over.

The way I cook soba is to have a large glass of water ready by the stove. When the pot is boiling, add the soba, then when the water starts to rise and foam, hold the glass over the pot and the moment the foam reaches the top of the pot, pour 1/3 of the water in the middle. This will settle the foam back down.

I do this the second time when it starts to boil over, then taste for doneness.

If done, then turn off, remove from heat and drain. -- actually I usually lift out of the pot with tongs into a large bowl of ice water because I use filtered water from the fridge -- THEN drain.

If on tasting/testing, they need to cook a little more, then let the pot boil up one more time and use the last 1/3 glass of the water. Most of the time I don't need the third.

[digitS']

AppleGate, I had almost the same a few days ago.

We had both beef and salmon as main courses at Christmas. What to do with leftover baked salmon after using it in omelets ..?

If you google Sea Shells Salmon Casserole, I think it will be about the same recipe. A Seven Seas casserole is what occurred to me but with pasta instead of rice .

Steve

[HoneyBerry]

Having some Wild Chanterelle Ravioli today. It is soooo good. I'm not sharing.

[digitS']

Oh!

That sounds ..

. good!

Steve