Nancy Young wrote:
> "Christine Dabney" > wrote
>
>> On Fri, 28 Oct 2005 19:41:42 -0500, "jmcquown"
>> > wrote:
>>
>>> Sent little gifts for your new kitchen. Sent you videos. Just
>>> thoughtful sort of things that didn't require a reason.
>>
>> Hey!!
>>
>> How come you have never sent me anything???!!!!
>>
>> I feel excluded now.... You sent Nancy stuff, you sent Carol
>> stuff..and probably all the other folks here on rfc.
>>
>> How come I get left out?
>
> Ya keep moving around, for pity's sake!!! Your mail never
> catches up with you.
>
> nancy

Yeah, Chris, what she said. Besides, last time Nancy sent me something my
cat escaped out the front door! You'd best be careful if she sends you
something... your mixer might walk away. (giggling)

Jill

On Sat, 29 Oct 2005 05:14:01 -0000, Mr Libido Incognito
> wrote:

>Christine Dabney wrote on 28 Oct 2005 in rec.food.cooking
>
>> Hey!!
>>
>> How come you have never sent me anything???!!!!
>>
>
>My Belly Button Lint collection is on it's way to you as we speak!!!

But you don't have my current address... neener,neener,neener.


Christine

On Sat, 29 Oct 2005 02:21:34 -0500, "jmcquown"
>You still owe me umpteen bottles of champagne, you bitch! <VBG> I won't
>send you anything until you pay up! Besides, you don't have room for more
>cookbooks... unless you rent that cute little house in New Mexico.
>
>Jill
>

How dare you call me a bitch!!!!!
<G>

Besides you yourself said that we could never drink them all at
once.....

By the time I get to Memphis.... I will have a loaded car, with
champagne bottles, etc....

And yeah, I am lusting after that house. You and John can come visit
me, and we can drink champagne...and have a housewarming...

Christine

On Sat, 29 Oct 2005 07:29:19 -0500, "jmcquown"
> wrote:

>Nancy Young wrote:
>> "Christine Dabney" > wrote
>>
>>> On Fri, 28 Oct 2005 19:41:42 -0500, "jmcquown"
>>> > wrote:
>>>
>>>> Sent little gifts for your new kitchen. Sent you videos. Just
>>>> thoughtful sort of things that didn't require a reason.
>>>
>>> Hey!!
>>>
>>> How come you have never sent me anything???!!!!
>>>
>>> I feel excluded now.... You sent Nancy stuff, you sent Carol
>>> stuff..and probably all the other folks here on rfc.
>>>
>>> How come I get left out?
>>
>> Ya keep moving around, for pity's sake!!! Your mail never
>> catches up with you.
>>
>> nancy
>
>Yeah, Chris, what she said. Besides, last time Nancy sent me something my
>cat escaped out the front door! You'd best be careful if she sends you
>something... your mixer might walk away. (giggling)
>
>Jill
>

"OmManiPadmeOmelet" > wrote in message
...
> In article >,
> George > wrote:
>
> > Ron G wrote:
> > > Hi--
> > > I spotted a program on the cooking channel about using the Ramen
noodle
> > > packages, and adding other stuff to it.
> > > Unfortunately, it was just going on to another subject.
> > > Being an absolutely beginner cook, did anyone see it, or have any
> > > suggestions to pass along?
> > >
> > > Thanks---
> > > Ron
> > >
> > >
> >
> > If you are going to add stuff to doctor up the instant ramen why not use
> > real stock and real noodles?
> >
> > If you have any Asian restaurants nearby stop in and have a bowl of the
> > real stuff and you will know what I am talking about.
>
> Mmmmm... Like Kim Phung's in Austin. They add an entire duck hindquarter
> to their duck and noodle soup, along with a variety of fresh veggies.

is that one half duck's a__ for 150 gallons of soup, or one half duck's a__
for one bowl?

(rem the old recipe for rabbit-elephant stew? - one rabbit, one elephant,
one potato, one carrot)

>
> They have been voted "Best Pho/noodles" in Austin now for several years
> running!
>
> Cheers!
> --
> Om.
>
> "My mother never saw the irony in calling me a son-of-a-bitch." -Jack
Nicholson

Ok, Thanks-- :-)
I guess I got a bit thin skinned---
I'm just the kind of guy to ask about such simole things, like I don/t know
if I could add Jimmy Dean Sausage to the noodles, or would it make a greasy
mess or change the taste horribly or whatever.
Coming from a point of almost no knowledge at all, probably some of my
questions will seem really dumb I guess :-))

Odd, I was an Engineeeueer, with designs and equipment around the world, US,
Abu Dhabi, Canada, Venesualia, etc.
But I can hardly boil water :-))
Or have any sense as to what goes with what.
I watch the Food channel now, and they talk about cooking wine being a very
necessary acidic binder to food particles, or whatever, or an egg can be a
binder in some recipies, otherwise it falls apart, other foods, egges are
not good with it, etc, etc, and it ends up going right over my head after a
while.

I'm just going to start out with simple stuff, Mac and Cheese, then Ramen
stuff, then try boiling noodles in chicken stock for flavor (just learned
that), and getting a grilled chicken ay the grocery store and throwing that
in, but how do I time when to put celery in, so it isn't boiled to death?
Those sorts of things :-)
I just seem to have no aptitude at all in the kitchen :-((


Jeezz, I could hold a hundred formulas in my head, pull them up from memory,
and use a calculator to get results.
But I get all messed up trying to figure timing when noodles will be done,
how many minutes do I add other stuff early, before the noodles are done,
etc.
I get frustrated :-)

Thanks for any help anyone gives me here.
Thanks---- :-)
Ron (looking at the ground, shuffling feet, and feeling generally stupid)
:-)


Nancy Young > wrote in message
...
>
> "Ron G" > wrote
>
> > Thanks a whole lot----------
>
> Don't be mad, it was funny. I wasn't laughing at you,
> here I am making ramen for the first time, myself. I
> didn't know what they were doing on the show you
> were watching, obviously they weren't just dropping in
> some broccoli. I just thought the way he put it was
> amusing.
>
> nancy
>
>

That's the kind of info I was hoping for, so a hearty Thank You! to all who
replied with some tips, and what they like.

I could have googled and gotten some cold---rote type recipe, but your
replies tell me what (real) people like to add to doctor it up and really
enjoy it.

Thanks to all who have broadened my horizon a bit!
Best to all---
Ron ----learning to boil water----

BTW, I saw what might be a new(?) program called "License to Grill (?)". I
really like the show because the guy easily explains why he is adding what
he is adding, because it "binds" or this or that gives it a "buttery
slipperiness" or "if you don't do this, the dinner will clump or won't say
together and will fall apart, etc.
It helps me on the basic level I am at.

Best---
Ron :-)


anthonyd > wrote in message
oups.com...
> Ron G wrote:
> > Hi--
> > I spotted a program on the cooking channel about using the Ramen noodle
> > packages, and adding other stuff to it.
> > Unfortunately, it was just going on to another subject.
> > Being an absolutely beginner cook, did anyone see it, or have any
> > suggestions to pass along?
> >
> > Thanks---
> > Ron
>
> I don't think this is what you saw, but this is what I love to do with
> Ramen:
>
> Measure the two cups of water and put it on to boil, add a pinch of
> dried oregano, smaller pinch of dried basil and a maybe 1/2 teaspoon of
> garlic salt. I know it doesn't need any more salt, but if you can
> stand it healthwise, it's really good. After the water boils, cook the
> noodles, then drain off about 1 cup of the water, add the seasoning
> packet and eat. You can add leftover chicken, beef or pork or green
> onion slices, thinks like that. But what I like to do is have this
> with a toasted bagel half with some cheese on it that I break up and
> stick into it. Not gourmet by any stretch, but I love it!
>

"Ron G" > wrote
> Ok, Thanks-- :-)
> I guess I got a bit thin skinned---
> I'm just the kind of guy to ask about such simole things, like I don/t
> know
> if I could add Jimmy Dean Sausage to the noodles, or would it make a
> greasy
> mess or change the taste horribly or whatever.

I would ... I put sausage in soups no problem. Just crumble some in.

> Odd, I was an Engineeeueer, with designs and equipment around the world,
> US,
> Abu Dhabi, Canada, Venesualia, etc.
> But I can hardly boil water :-))
> Or have any sense as to what goes with what.

Heh, you'll learn fast.

> I watch the Food channel now, and they talk about cooking wine being a
> very
> necessary acidic binder to food particles, or whatever, or an egg can be a
> binder in some recipies, otherwise it falls apart, other foods, egges are
> not good with it, etc, etc, and it ends up going right over my head after
> a
> while.

Just start by making what you like, then add to those experiences, you'll
find out. If you try figuring everything out all at once, you will
overload.

> I'm just going to start out with simple stuff, Mac and Cheese, then Ramen
> stuff,

To me ramen is way easier than mac n cheese, unless you're talking
about the box stuff?

> then try boiling noodles in chicken stock for flavor (just learned
> that),

Yeah, make sure you buy the low salt chicken stock. And no
boullion, sometimes people think that makes chicken stock.

> and getting a grilled chicken ay the grocery store and throwing that
> in, but how do I time when to put celery in, so it isn't boiled to death?

Well ... we're still talking about the chicken stock and noodles,
right? So you're making chicken soup. Okay, the chicken from
the store is already cooked, that would go in the last minute, just
pick the meat from the bones and toss it in to heat it up. Celery,
depending upon how large the pieces, whatever, will cook longer
than the noodles. Put them in the plain simmering stock and check
when they start to get tender, then throw in the noodles. When the
noodles are about ready, drop in the chicken meat.

This way, you try that, maybe the celery is under/overdone? You
know better next time. No great disaster.

If you're not talking about making chicken soup, ignore me (laugh).

> Those sorts of things :-)
> I just seem to have no aptitude at all in the kitchen :-((

You will.

> Thanks for any help anyone gives me here.
> Thanks---- :-)
> Ron (looking at the ground, shuffling feet, and feeling generally
> stupid)

(smile) Ask questions, be specific. By the way, you should really
learn to roast your own chicken. Do yourself a favor and buy a
thermometer to check for meat doneness. Save you all kinds of
worry.

nancy

Ron G wrote:
>
> I'm just going to start out with simple stuff, Mac and Cheese...

I like macaroni and cheese made with flour for thickening the milk,
etc. But it's faster, easier, and actually more flavorful if you just
boil elbow macaroni until it's tender but not falling apart. Then dump
in a can of Campbell's cheddar cheese soup and stir it all up. Mmm-mmm
good! <G>

Oh, and welcome to the newsgroup. Choose your friends wisely.

Carol

Carol Damsel Peterson wrote:
> Ron G wrote:
> >
> > I'm just going to start out with simple stuff, Mac and Cheese...
>
> I like macaroni and cheese made with flour for thickening the milk,
> etc. But it's faster, easier, and actually more flavorful if you just
> boil elbow macaroni until it's tender but not falling apart. Then dump
> in a can of Campbell's cheddar cheese soup and stir it all up. Mmm-mmm
> good! <G>

This is great if you like left overs... serves two:

Mac & Cheese with Bacon
recipe by TAM42

This is a big hit where I work. Sorry about the size, but these are the
quantities I make at work. It will take a lot less time to prepare if
you're only feeding four or six.
30 servings
55 minutes 30 mins prep
3/4 lb unsalted butter
1 3/4 cups all-purpose flour
20 cups homogenized milk
2 1/2 tablespoons dry mustard
3/4 teaspoon cayenne
3 lbs bacon
5 lbs macaroni
4 lbs old cheddar cheese
3 cups grated parmesan cheese

Make a roux.
Melt butter over medium heat.
Whisk in flour.
Cook, stirring frequently, until roux starts to look drier, about 5
minutes.
Don't let roux get too dark.
Add cold milk in a steady stream, whisking constantly.
Bring bechamel to a boil, whisking often.
Add cayenne, mustard, and salt to taste.
Let boil for a minute or two, until sauce thickens.
While bechamel is cooking, fry bacon, and drain on paper towels.
Chop roughly.
Cook macaroni according to package directions and drain.
Grate cheese.
Reserve 4 cups to top casseroles.
Stir the rest into the finished sauce, along with the parmesan.
Stir until relatively smooth.
Add macoroni and combine.
Pour mixture into three greased shallow hotel pans.
Sprinkle reserved cheddar and bacon on top.
Bake in preheated 350F oven for 20 to 30 minutes, until bubbly.
© 2005 Recipezaar
---

Sheldon wrote:
>
> This is great if you like left overs... serves two:
>
> Mac & Cheese with Bacon

<snip commercial-sized recipe>

Smart-ass! LOL!

Carol

Carol Damsel Peterson wrote:
> Ron G wrote:
> >
> > I'm just going to start out with simple stuff, Mac and Cheese...
>
> I like macaroni and cheese made with flour for thickening the milk,
> etc. But it's faster, easier, and actually more flavorful if you just
> boil elbow macaroni until it's tender but not falling apart. Then dump
> in a can of Campbell's cheddar cheese soup and stir it all up. Mmm-mmm
> good! <G>
>
> Oh, and welcome to the newsgroup. Choose your friends wisely.
>
I can't believe you said that. Here's a guy who expresses a sincere
desire to learn something about cooking and you tell him to dump a can
of Campbell's. Geez!

Hey Ron! Ignore that last post. It has nothing to do with your new
field of study. -aem

On Sat, 29 Oct 2005 20:36:07 -0500, "Ron G" > wrote:

>That's the kind of info I was hoping for, so a hearty Thank You! to all who
>replied with some tips, and what they like.
>
>I could have googled and gotten some cold---rote type recipe, but your
>replies tell me what (real) people like to add to doctor it up and really
>enjoy it.
>
>Thanks to all who have broadened my horizon a bit!
>Best to all---
>Ron ----learning to boil water----
>
>BTW, I saw what might be a new(?) program called "License to Grill (?)". I
>really like the show because the guy easily explains why he is adding what
>he is adding, because it "binds" or this or that gives it a "buttery
>slipperiness" or "if you don't do this, the dinner will clump or won't say
>together and will fall apart, etc.
>It helps me on the basic level I am at.
>
>Best---
>Ron :-)
>
>
>anthonyd > wrote in message
roups.com...
>> Ron G wrote:
>> > Hi--
>> > I spotted a program on the cooking channel about using the Ramen noodle
>> > packages, and adding other stuff to it.
>> > Unfortunately, it was just going on to another subject.
>> > Being an absolutely beginner cook, did anyone see it, or have any
>> > suggestions to pass along?
>> >
>> > Thanks---
>> > Ron
>>
>> I don't think this is what you saw, but this is what I love to do with
>> Ramen:
>>
>> Measure the two cups of water and put it on to boil, add a pinch of
>> dried oregano, smaller pinch of dried basil and a maybe 1/2 teaspoon of
>> garlic salt. I know it doesn't need any more salt, but if you can
>> stand it healthwise, it's really good. After the water boils, cook the
>> noodles, then drain off about 1 cup of the water, add the seasoning
>> packet and eat. You can add leftover chicken, beef or pork or green
>> onion slices, thinks like that. But what I like to do is have this
>> with a toasted bagel half with some cheese on it that I break up and
>> stick into it. Not gourmet by any stretch, but I love it!
>>
>
Ron..
I can bake cheesecakes from scratch (great for getting the
attention of the ladies) I can make american biscuits and sometimes
milk gravy.. Chicken Marsala is better than what the chain
restaurants make.. other things I'm lost at..
I posted "website for cooking "rules" prior to seeing your
post. Watch that thread.. maybe we'll get some hints..
I'd like some clues on spices.. A chart such as so and so spice is
for turkey dressing flavors.. and this other spice is more of a pork
sausage flavor (like sage).. I listed in the other post the
question.. "is there a proper time to add salt or not add salt"
When something calls for "add one egg at a time while mixing... Why?
I get a lot of good info from http://www.epicurious.com/
Make sure to read the reviews not just how many "forks" the recipe
earns.. I saw one person trash a great cheesecake recipe then
admitted they substituted Fake cream cheese, Splenda sweetener etc..
less eggs..
When you BAKE its more like a chemistry lesson.. other types
of cooking, you can (for the most part) put in what you like.. In
baking small changes in acid, sweet, salt, can drastically change the
outcome
I started trying to cook,, by taking something like a good
store bought spaghetti sauce and doctoring it up to be my own..adding
crushed tomatoes, tomato paste, mushrooms, spices.. etc..
Chicken broth in the resealable carton is a great thing to
keep in cabinets. Can be the base for a lot of things..
I'll get flamed for saying it but... Cream of chicken, cream
of mushroom, cream of celery soup are great to have on hand.. simmer
chicken in any of them,, add egg noodles.. good stuff..
I work odd hours, like having my "basic" stuff on hand like
the soups, broth, a couple types dry noodles without having to shop
for every little thing like that.. Catch boneless, skinless chicken
breast on sale and buy a couple packs to keep in freezer. Same for pot
roast.. It's easy made.. (but pro's here frown on the easiest way to
make it..)
A lot of the pro's on the food channel will tell you to add
this or that one at a time.. but never tell you why.. that would waste
time that they could have said "bam" one more time..
For the most part.. the food channel is just "pro's" reading
recipe real fast.. maybe giving "tip" on rare occasion. The only
exception I've noticed is the guy who does "Good Eats" who will
explain the scientific reason behind some cooking processes.
I guess PBS might run something about "How to cook" but don't
know if my cable even carries PBS any more..
Come to think of it. I'll Google for +"how to cook"+DVD and
see what comes up..

On 29 Oct 2005 20:13:00 -0700, "aem" > wrote:

>
>Carol Damsel Peterson wrote:
>> Ron G wrote:
>> >
>> > I'm just going to start out with simple stuff, Mac and Cheese...
>>
>> I like macaroni and cheese made with flour for thickening the milk,
>> etc. But it's faster, easier, and actually more flavorful if you just
>> boil elbow macaroni until it's tender but not falling apart. Then dump
>> in a can of Campbell's cheddar cheese soup and stir it all up. Mmm-mmm
>> good! <G>
>>
>> Oh, and welcome to the newsgroup. Choose your friends wisely.
>>
>I can't believe you said that. Here's a guy who expresses a sincere
>desire to learn something about cooking and you tell him to dump a can
>of Campbell's. Geez!
>
>Hey Ron! Ignore that last post. It has nothing to do with your new
>field of study. -aem
Campbells cream of chicken, cream of "anything" are good things to
use as a crutch... if you want to call it that.. I don't have a need
for things I cook to be "100% from scratch"
Later down the road.. if you wish.. you can learn to make a creamy
mushroom sauce to replace the cream of mushroom soup.. but for now,
the soup will let you have some good results right away
Chuck

Ron G wrote on 29 Oct 2005 in rec.food.cooking

> I'm just going to start out with simple stuff, Mac and Cheese, then
> Ramen stuff, then try boiling noodles in chicken stock for flavor
> (just learned that), and getting a grilled chicken ay the grocery
> store and throwing that in, but how do I time when to put celery in,
> so it isn't boiled to death? Those sorts of things :-)
> I just seem to have no aptitude at all in the kitchen :-((
>

Simple stuff is scrambled eggs.
How to cook them properly and what to add to them.
What temp to cook them at and how many differing ways can you make them...
Kinda like the different types of cement and their applications.


--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

On 28 Oct 2005 14:08:01 -0700, "aem" > wrote:

>
>Carol Damsel Peterson wrote:
>>
>> Know what I can't figure out? There have been two recent discussions
>> on Ramen and what to add to it. I don't recall those posters being
>> called trolls.
>>
>Fool me once, shame on you, fool me twice, shame on me. Doesn't it
>strike you as an odd coincidence that a never-before-seen poster asks a
>wide-open question like that while the hundreds of other posts on the
>same subject are still percolating? I still think it's a troll.
>
>> Sometimes, I feel so ashamed to be part of a community where someone
>> asks a serious question and gets nothing but jokes and accusations in
>> response. Same thing happened to the poster who was asking for chili
>> recipes. Why is everyone so uncaring?
>
>"Ashamed" and "uncaring" say to me that you attribute a bit too much
>reality and meaning to Usenet. In addition to those who address the
>group with the same sincerity you do, there are a bunch who are not
>real people. They are personas, created for the purpose of
>participating in the group in some fashion different from the
>straightforward, for personal gratification of some sort others cannot
>even guess at. That's part of the fun, don't you know? -aem


I'd rather take a chance on being nice to a troll.. than being a jerk
to a normal person asking a question..but then I'm not a natural
jackass as some..
Is having the "wool pulled over your eyes" by a troll that bad?

Chuck..

aem wrote:
> Carol Damsel Peterson wrote:
> > Ron G wrote:
> > >
> > > I'm just going to start out with simple stuff, Mac and Cheese...
> >
> > I like macaroni and cheese made with flour for thickening the milk,
> > etc. But it's faster, easier, and actually more flavorful if you just
> > boil elbow macaroni until it's tender but not falling apart. Then dump
> > in a can of Campbell's cheddar cheese soup and stir it all up. Mmm-mmm
> > good! <G>
> >
> I can't believe you said that. Here's a guy who expresses a sincere
> desire to learn something about cooking and you tell him to dump a can
> of Campbell's. Geez!

Wait a minute ... wasn't he an insincere troll a few posts back?

> Hey Ron! Ignore that last post. It has nothing to do with your new
> field of study. -aem

Ron, the above suggestion was to help you keep body and soul together
while you learn new cooking skills. Or for when you're too tired to
cook everything from scratch.

Fire away any questions you may have about specific foods and/or
techniques. Lots of people will be willing to help you out.

I'm going to bow out of this thread now, thank you very much.

Carol

In article >,
"hob" > wrote:

> "OmManiPadmeOmelet" > wrote in message
> ...
>
> > Mmmmm... Like Kim Phung's in Austin. They add an entire duck hindquarter
> > to their duck and noodle soup, along with a variety of fresh veggies.
>
> is that one half duck's a__ for 150 gallons of soup, or one half duck's a__
> for one bowl?

There is an entire duck hindquarter in the bowl. :-)
That's what makes it so damned GOOD!

>
> (rem the old recipe for rabbit-elephant stew? - one rabbit, one elephant,
> one potato, one carrot)
>
> >
> > They have been voted "Best Pho/noodles" in Austin now for several years
> > running!
> >
>
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >, "Ron G" >
wrote:

> Ok, Thanks-- :-)
> I guess I got a bit thin skinned---
> I'm just the kind of guy to ask about such simole things, like I don/t know
> if I could add Jimmy Dean Sausage to the noodles, or would it make a greasy
> mess or change the taste horribly or whatever.
> Coming from a point of almost no knowledge at all, probably some of my
> questions will seem really dumb I guess :-))
>
> Odd, I was an Engineeeueer, with designs and equipment around the world, US,
> Abu Dhabi, Canada, Venesualia, etc.
> But I can hardly boil water :-))
> Or have any sense as to what goes with what.
> I watch the Food channel now, and they talk about cooking wine being a very
> necessary acidic binder to food particles, or whatever, or an egg can be a
> binder in some recipies, otherwise it falls apart, other foods, egges are
> not good with it, etc, etc, and it ends up going right over my head after a
> while.
>
> I'm just going to start out with simple stuff, Mac and Cheese, then Ramen
> stuff, then try boiling noodles in chicken stock for flavor (just learned
> that), and getting a grilled chicken ay the grocery store and throwing that
> in, but how do I time when to put celery in, so it isn't boiled to death?
> Those sorts of things :-)
> I just seem to have no aptitude at all in the kitchen :-((
>
>
> Jeezz, I could hold a hundred formulas in my head, pull them up from memory,
> and use a calculator to get results.
> But I get all messed up trying to figure timing when noodles will be done,
> how many minutes do I add other stuff early, before the noodles are done,
> etc.
> I get frustrated :-)
>
> Thanks for any help anyone gives me here.
> Thanks---- :-)
> Ron (looking at the ground, shuffling feet, and feeling generally stupid)
> :-)
>

First, get a good cookbook.
I personally recommend doubleday...

Next, experiment! That's how I learned! <G>
Generally the hard way but using a cookbook helped.

Cheers and good luck! Cooking is a LOT of fun and really quite easy once
you get the hang of it.

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

I used to saute a few strips of onion, add chpped napa cabbage, get
every thing to a good boil (seasoning and water), add the noodles, and
the last few minutes drop in a whole egg, poaching it med firm.
Ohhh, College Days!
blacksalt

"Ron G" > wrote in :

> Hi--
> I spotted a program on the cooking channel about using the Ramen noodle
> packages, and adding other stuff to it.
> Unfortunately, it was just going on to another subject.
> Being an absolutely beginner cook, did anyone see it, or have any
> suggestions to pass along?
>

I get the "dry" ones (where you drain the noodle-cooking water and then add
a bunch of sauce/oil/powder containing sachets that come with it), and
serve them with chopped raw chinese cabbage on the side and a crispy-fried
egg on top.

My favourite one is the Indo Mie brand Mi goreng or Mi goreng satay
flavours:
http://www.asia-mover.de/media/03119.jpg

K

Hey, Thanks everyone on your suggestions :-)
I'm looking forward to getting into making meals.
Winter is closing in, and I want to make some hot soups, noodle dishes, etc,
so I can get warm sitting at the kitchen table, watching the snow flying
outside.
It sounds so "homey" and warm.
(I must be mellowing out in my old age <g>)

Again, thanks, all of you!

Best--- :-)
Ron


Ron G > wrote in message ...
> Hi--
> I spotted a program on the cooking channel about using the Ramen noodle
> packages, and adding other stuff to it.
> Unfortunately, it was just going on to another subject.
> Being an absolutely beginner cook, did anyone see it, or have any
> suggestions to pass along?
>
> Thanks---
> Ron
>
>

This whole Ramen thread brings back memories of college. I held down 2
part time jobs with a full class load and was still so broke that way
too many meals were Top Ramen or canned beans of some sort. I can't
stand ramen noodles to this day.

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"