On Wednesday, March 4, 2020 at 11:22:27 AM UTC-5, dsi1 wrote:
> On Wednesday, March 4, 2020 at 1:08:29 AM UTC-10, Cindy Hamilton wrote:
> > On Wednesday, March 4, 2020 at 1:22:47 AM UTC-5, dsi1 wrote:
> > > On Tuesday, March 3, 2020 at 12:16:12 PM UTC-10, Sheldon wrote:
> > > > Home ground burgers, 12 ounces, forgot to buy rolls but will try them
> > > > as flour tortilla wraps, with avocado and sour cream with a few
> > > > squirts of Melindas... wife will have a Corona brewski, I'll have a
> > > > Crystal Palace with Sprite and a lemon wedge. Tops had very nice
> > > > avocados, four for a buck, got eight.... very good with many black
> > > > bean and canned diced tomato dishes.
> > > > Raining here, only 55º, wife's skiing was cut short... slope lost tons
> > > > of machine made snow. Ski season is probably over, golf is next. I
> > > > don't do either, soon I'll be planting the garden and mowing. Wife
> > > > will be weeding and harvesting, I'll be cooking. There won't be much
> > > > weeding as I lay down weed-block cloth.
> > >
> > > I had some Korean noodles with black bean sauce. I added in some chuck steak from the other night. Damn, it was tasty!
> > >
> > > https://www.amazon.com/photos/shared...14i8wD7NiAc-dA
> >
> > It looks very tasty.
> >
> > Cindy Hamilton
>
> The noodles are Paldo Jja Jangmen. They are thick and chewy and not like regular
> instant ramen. The thing about the Asians is that they don't test the noodles for
> al dente - they'll just cook according to time.

My favorite form of noodle is from french cooking, which is highly buttered and has a lot of S&P and is cooked with plenty of chicken fat. Now, I guess that many Japanese ramen dishes have the chicken fat aspect, but not the butter. Once you have heavily buttered noodles, you never forget it. I just don't like it when the french add ham, after that.