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

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

Hi Ron,

I didn't see the show, but I like to cook the noodles and season with
the packet, then drain all of the liquid off. I toss in a few small
frozen shrimp (the hot noodles will thaw and heat them), some low-salt
soy sauce (Kikkoman) and a little sesame oil.

Sliced green onions or chives are also nice additions. You can add
pieces of any kind of leftover meat.

I once worked in a Chinese restaurant where they served yetcamein soup.
The noodles were very similar to ramen noodles. They put quartered
hard boiled eggs on top, along with thinly sliced strips of chicken and
sliced green onions. Pretty good stuff!

Have fun!
Carol

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?
>
Oh, really good try, but I suspect we're tired .... -aem

Carol Damsel Peterson 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
>
> Hi Ron,
>
> I didn't see the show, but I like to cook the noodles and season with
> the packet, then drain all of the liquid off. I toss in a few small
> frozen shrimp (the hot noodles will thaw and heat them), some low-salt
> soy sauce (Kikkoman) and a little sesame oil.
>
> Sliced green onions or chives are also nice additions. You can add
> pieces of any kind of leftover meat.
>
> I once worked in a Chinese restaurant where they served yetcamein soup.
> The noodles were very similar to ramen noodles. They put quartered
> hard boiled eggs on top, along with thinly sliced strips of chicken and
> sliced green onions. Pretty good stuff!

You mean "Yatka Mein"... excellent, impressive... my favorite Chinese
restaurant soup. The yatka mein noodles are not quite ramen, they're
very long and straight with a square cross section and they are not
fried, they are more like soba. Typically yatka mein is a meal in of
itself, a large tureen is served of stock the same as wanton soup stock
but with an immense quantity of yatka mein noodles, I'd say equal to
about the result of cooking a third of a pound of pasta. Then
depending on which one you order there are veggies, and meat... pork,
or chicken are typical, but the House Special Yatka Mein will contain
not only the veggies and the pork and chicken it'll contain shrimp and
lobster meat too. I haven't seen yatka mein on a menu in many years...
last time I ordered it was at an ancient Brooklyn landmark restaurant,
Ave. P. & E. 2nd St.... changed names many times over the years but was
a frequent photo OP in NYC newpapers for some 50 years because it was
the third of a trio of adjacent stores, an Italian butcher, a Pizzeria,
and the Chinese Restaurant ocupied that same corner for all those
years. Can't remember how many times I ate at that Chinese restaurant,
gotta be thousands... in those days dishes were served steaming hot
under a stainless steel domed lid... a huge tureen of House Special
Yatka Mein cost 35¢, was really a meal for two. A large order of
spare ribs was 25¢, an egg roll was a dime. When I went with my
mother I'd treat her to the House Special Yatka Mein, the large spare
ribs, and we'd each have an egg roll... a $1 with the tip. Oh, and
yatka mein was considered a full meal so it included dessert, and since
we were steady customers we got a dessert each; vanilla ice cream
topped with kumquats was our favorite, came with fortune cookies of
course. Sometimes we'd spring for a 10¢ bag of lychee nuts on the way
out to eat on the walk home. Hey, when you're 12 years old you can
treat your mother to dinner.

Today's kids really suck, they can be forty years old and have never
treated their mother to even a cup of coffee, in fact they still live
at home and sponge off their parents... can't tell you how many of
these elder abuse culprits I've met, and still do... any asshole (male
or female) over 21 still lives with their parents (for any reason
whatsoever) needs to be committed (friggin' useless *******s would do
the world better as road kill).

Sheldon

Sheldon wrote:
>
> Carol "Damsel" Peterson wrote:
> >
> > I once worked in a Chinese restaurant where they served yetcamein soup.
> > The noodles were very similar to ramen noodles. They put quartered
> > hard boiled eggs on top, along with thinly sliced strips of chicken and
> > sliced green onions. Pretty good stuff!
>
> You mean "Yatka Mein"... excellent, impressive... my favorite Chinese
> restaurant soup.

They pronounced it "yaka mein," but they spelled it as above. I just
Googled both spellings, and they appear to be used interchangeably.

> The yatka mein noodles are not quite ramen, they're
> very long and straight with a square cross section and they are not
> fried, they are more like soba. Typically yatka mein is a meal in of
> itself, a large tureen is served of stock the same as wanton soup stock
> but with an immense quantity of yatka mein noodles, I'd say equal to
> about the result of cooking a third of a pound of pasta. Then
> depending on which one you order there are veggies, and meat... pork,
> or chicken are typical, but the House Special Yatka Mein will contain
> not only the veggies and the pork and chicken it'll contain shrimp and
> lobster meat too.

At Shangri-La, where I worked, they only made it with chicken, and it
wasn't on the menu. They generally served it to their Chinese friends
when they had their Mah Jong nights. That's when I had my first
steamed buns with pork filling. I never had the nerve to try the
seaweed, but I was only 16 years old at the time.

> I haven't seen yatka mein on a menu in many years...

Try asking for it. I've successfully ordered it at several restaurants
where it wasn't on the menu. None compared with the stuff I got at
Shangri-La, though.

> last time I ordered it was at an ancient Brooklyn landmark restaurant,
> Ave. P. & E. 2nd St.... changed names many times over the years but was
> a frequent photo OP in NYC newpapers for some 50 years because it was
> the third of a trio of adjacent stores, an Italian butcher, a Pizzeria,
> and the Chinese Restaurant ocupied that same corner for all those
> years. Can't remember how many times I ate at that Chinese restaurant,
> gotta be thousands... in those days dishes were served steaming hot
> under a stainless steel domed lid... a huge tureen of House Special
> Yatka Mein cost 35¢, was really a meal for two.

Absolutely. I love the stuff, and could never finish an order!

> A large order of
> spare ribs was 25¢, an egg roll was a dime. When I went with my
> mother I'd treat her to the House Special Yatka Mein, the large spare
> ribs, and we'd each have an egg roll... a $1 with the tip. Oh, and
> yatka mein was considered a full meal so it included dessert, and since
> we were steady customers we got a dessert each; vanilla ice cream
> topped with kumquats was our favorite, came with fortune cookies of
> course. Sometimes we'd spring for a 10¢ bag of lychee nuts on the way
> out to eat on the walk home. Hey, when you're 12 years old you can
> treat your mother to dinner.

That's a great remembrance. I'm happy that you and your mom had such
special times together.

Carol

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

Adding stuff to ramen is quite easy. Here's how I do it.

I put the stuff I want to add to the ramen in my hand. I then position
my hand directly over the cooking ramen. Then I open my hand. The stuff
drops from my hand into the cooking raman. Depending on how much stuff
I'm adding, I'll often repeat this 3 or 4 times.

HTH

> 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
>
> Adding stuff to ramen is quite easy. Here's how I do it.
>
> I put the stuff I want to add to the ramen in my hand. I then position
> my hand directly over the cooking ramen. Then I open my hand. The
> stuff
> drops from my hand into the cooking raman. Depending on how much stuff
> I'm adding, I'll often repeat this 3 or 4 times.
>

LOL

> 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?

> Adding stuff to ramen is quite easy. Here's how I do it.
>
> I put the stuff I want to add to the ramen in my hand. I then position
> my hand directly over the cooking ramen. Then I open my hand. The stuff
> drops from my hand into the cooking raman. Depending on how much stuff
> I'm adding, I'll often repeat this 3 or 4 times.

It's too damn early for me to laugh this loud.

nancy

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

You must be a Troll. How hard is it to add STUFF to Ramen Noodles?

Jill 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
>
> You must be a Troll. How hard is it to add STUFF to Ramen Noodles?

I guess it depends. I add frozen STUFF to ramen to make dinner
sometimes, and making it so that everything heats up before the noodles
are too soft can be a bit of a challenge.

OT: Just out of curiosity, why, if you think Ron's a troll, do you
feed him?

maxine in ri

maxine in ri wrote:
> Jill wrote:
> > Ron G wrote:
> > >
> > > 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?
> >
> > You must be a Troll. How hard is it to add STUFF to Ramen Noodles?
>
> I guess it depends. I add frozen STUFF to ramen to make dinner
> sometimes, and making it so that everything heats up before the noodles
> are too soft can be a bit of a challenge.

Yes, it does depend... on whether the veggies are fresh, or like you
say frozen, and which type... and then if meats will be added, whether
precooked or raw, whether land animal or seafood. When adding to
ramen, as you say, timing is critical, just as critical as with
oriental stir fried dishes, or any other type of cooking... ramen
noodles cook quickly, the window of opportunity is small... ingredients
need to be readied in advance, added in the correct sequence and
properly prepared so they all finish cooking simultaneously. And often
thickeners are used (from other threads folks seem to find that alone a
monumental challenge.

Adding to ramen, as rfc's non cooks seem to think, is definitely not
the same as their taking a DUMP. Adding to ramen is an excellent means
for developing and honing a wide range of cooking skills, especially
challanges creativity.

> OT: Just out of curiosity, why, if you think Ron's a troll, do you
> feed him?

Hair trigger frustration emerging for not knowing to respond with
legitimate cooking advice but having a deep seated psychosis impelling
to respond to everything regardless.

Sheldon (amazed at how those who actually ask real cooking questions
get summarily berated, while those pinheads who all they wanna do is
repetitively regurgitate the intimate vomit of their lame personal
lives are applauded... guess there are far more lamers... I mean like
who cares if someone got canned from their job for the tenth time in as
many months or has gone through a dozen affairs and still can't find
satisfying anal sex)

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.

In article . com>,
"Sheldon" > wrote:

> > OT: Just out of curiosity, why, if you think Ron's a troll, do you
> > feed him?
>
> Hair trigger frustration emerging for not knowing to respond with
> legitimate cooking advice but having a deep seated psychosis impelling
> to respond to everything regardless.
>
> Sheldon (amazed at how those who actually ask real cooking questions
> get summarily berated, while those pinheads who all they wanna do is
> repetitively regurgitate the intimate vomit of their lame personal
> lives are applauded... guess there are far more lamers... I mean like
> who cares if someone got canned from their job for the tenth time in as
> many months or has gone through a dozen affairs and still can't find
> satisfying anal sex)
>

ROFLMAO!!!
Thanks for the afternoon chuckle! ;-D

Cheers!
Om -> who does not find "dressing up" Ramen much of a challenge...
--
Om.

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

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.

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

aem > wrote in message
oups.com...
>
> Ron G wrote:
> > Being an absolutely beginner cook, did anyone see it, or have any
> > suggestions to pass along?
> >
> Oh, really good try, but I suspect we're tired .... -aem

Yep, I really mean that I am a beginner. Just as I typed.
I never learned how to cook, my sisters always kicked me out of the kitchen
and told me to weed the yard or something.
I'm now 67, commuted 30 years 2 and a half hrs a day, who had time to learn
from scratch and wasn't exhausted?.
Now retired, I'm trying to learn.

Can't beat honesty, that's what you were reading in my post.

Best--
Ron

Thanks a whole lot-----------
Ron

> 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
>
> Adding stuff to ramen is quite easy. Here's how I do it.
>
> I put the stuff I want to add to the ramen in my hand. I then position
> my hand directly over the cooking ramen. Then I open my hand. The stuff
> drops from my hand into the cooking raman. Depending on how much stuff
> I'm adding, I'll often repeat this 3 or 4 times.
>
> HTH
>

Thanks a whole lot----------
Ron


Ophelia > wrote in message
. uk...
>
> > 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
> >
> > Adding stuff to ramen is quite easy. Here's how I do it.
> >
> > I put the stuff I want to add to the ramen in my hand. I then position
> > my hand directly over the cooking ramen. Then I open my hand. The
> > stuff
> > drops from my hand into the cooking raman. Depending on how much stuff
> > I'm adding, I'll often repeat this 3 or 4 times.
> >
>
> LOL
>
>

Thanks a whole lot----------
Ron

Nancy Young > wrote in message
...
>
> > 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?
>
> > Adding stuff to ramen is quite easy. Here's how I do it.
> >
> > I put the stuff I want to add to the ramen in my hand. I then position
> > my hand directly over the cooking ramen. Then I open my hand. The stuff
> > drops from my hand into the cooking raman. Depending on how much stuff
> > I'm adding, I'll often repeat this 3 or 4 times.
>
> It's too damn early for me to laugh this loud.
>
> nancy
>
>

Thanks a whole lot----------
Ron

jmcquown > wrote in message
...
> 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
>
> You must be a Troll. How hard is it to add STUFF to Ramen Noodles?
>
>

"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

In article >, "Ron G" >
wrote:

> aem > wrote in message
> oups.com...
> >
> > Ron G wrote:
> > > Being an absolutely beginner cook, did anyone see it, or have any
> > > suggestions to pass along?
> > >
> > Oh, really good try, but I suspect we're tired .... -aem
>
> Yep, I really mean that I am a beginner. Just as I typed.
> I never learned how to cook, my sisters always kicked me out of the kitchen
> and told me to weed the yard or something.
> I'm now 67, commuted 30 years 2 and a half hrs a day, who had time to learn
> from scratch and wasn't exhausted?.
> Now retired, I'm trying to learn.
>
> Can't beat honesty, that's what you were reading in my post.
>
> Best--
> Ron
>
>

Ron,

I can empathize. :-) I'm 43 and really only started learning how to cook
about 10 years ago. Hang out on the list, read the posts and ask
specific questions.

Good luck!!!
--
Om.

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

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.

Because ramen is like 12¢, is really handy (don't need to go out, let
alone dress, can dine au naturale), only needs one pot and ten minutes,
can decide to dine at 2 am, and the doctoring is most usually left
overs, what woulda probably got wasted if not for that 12¢ investment.
People keep ramen for the same reason they keep pretzels... sometimes
folks wanna nosh but don't feel like going out to the local gin mill.

I still can't figure how ramen deserves so much negative attention...
we're talking a 12¢ snack here, really no different in any way
whatsoever from a bowl of pretzels (salty starch). It's not like folks
are asking how to substitute ramen for their thanksgiving turkey.

Sheldon

Sheldon wrote:
> I still can't figure how ramen deserves so much negative attention...
> we're talking a 12¢ snack here, really no different in any way
> whatsoever from a bowl of pretzels (salty starch). It's not like folks
> are asking how to substitute ramen for their thanksgiving turkey.

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.

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?

Carol

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.

I hadn't really been following this thread. Anyway, I used to eat ramen
in college and after. A good add-in was some the frozen mixed
vegetables (the peas/carrots/corn/green bean small piece kind). Put
those in a pan with the water and simmer for a bit until the beans (the
long-pole vegetable) are almost done, then add the flavor packet and
noodles.


Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

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

In article . com>,
"Carol Damsel Peterson" > wrote:

> Sheldon wrote:
> > I still can't figure how ramen deserves so much negative attention...
> > we're talking a 12¢ snack here, really no different in any way
> > whatsoever from a bowl of pretzels (salty starch). It's not like folks
> > are asking how to substitute ramen for their thanksgiving turkey.
>
> 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.
>
> 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?
>
> Carol
>

I did not participate in the chili thread so I don't know about that
one, but I do know that Ramen is considered a "non-food" by a lot of
food snobs. ;-)

I don't recall that I was negative about it tho'. There are lots of ways
to dress up ramen and I personally love the stuff. I like to use it as
an excuse to use up leftovers. There are not a whole lot of things you
_can't_ put into ramen and still get good results.

I like to add shredded cheese for a real sinful treat. ;-d

Shredded pork, chicken, strips of beef (leftover steak or roast beef),
hard boiled egg quarters, sliced mushrooms, chives, chopped onions,
chopped brocolli or any other veggie, bean sprouts, tofu strips...

I could go on.

Cheers!
--
Om.

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

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.
>
Exactly! It's not like we didn't just (in the last week) have a multitude
of posts about Ramen, soba noodles *and* chili...

>> 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.
(snippage but in agreement)

We are not uncaring. There is no reason to be ashamed; harsh word, ashamed.
Means to feel inferior or inadquate, or humiliated. Also means a
recluctance or fear.

This is Usenet. We are people. We have opinions. We get tired of the same
ol' same ol'. Like "Anyone have any recipes from Europe?" Of course we
have recipes from Europe. As much as I hate to say it, yes, the OP could
have GOOGLED for Ramen. And really, truly, toss some frozen or dehydrated
or even canned veggies in with the Ramen; how hard is that? It's a 3 minute
noodle soup. It does not beg for a treatise on life.

I don't understand why you feel "ashamed" that people question posts like
this. Or why you feel ashamed by the people who respond thinking it's just
so much BS.

Jill

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!

jmcquown wrote:
>
> I don't understand why you feel "ashamed" that people question posts like
> this. Or why you feel ashamed by the people who respond thinking it's just
> so much BS.

Because I'm not a bitch with a superiority complex, perhaps? Look in
the mirror, toots.

Carol, over and out

In article .com>,
"Carol Damsel Peterson" > wrote:

> jmcquown wrote:
> >
> > I don't understand why you feel "ashamed" that people question posts like
> > this. Or why you feel ashamed by the people who respond thinking it's just
> > so much BS.
>
> Because I'm not a bitch with a superiority complex, perhaps? Look in
> the mirror, toots.
>
> Carol, over and out
>

Meow... ;-D
--
Om.

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

Carol Damsel Peterson wrote:
> jmcquown wrote:
>>
>> I don't understand why you feel "ashamed" that people question posts
>> like this. Or why you feel ashamed by the people who respond
>> thinking it's just so much BS.
>
> Because I'm not a bitch with a superiority complex, perhaps? Look in
> the mirror, toots.
>
> Carol, over and out

That was totally uncalled for. I've sent you money for your vet bills.
Sent little gifts for your new kitchen. Sent you videos. Just thoughtful
sort of things that didn't require a reason. If I'm a bitch, I hope I meet
a whole lot more people like myself before I die.

Jill

On Fri, 28 Oct 2005 19:41:42 -0500, "jmcquown"
> wrote:

>I've sent you money for your vet bills.
>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?

<VBG>

Christine

OmManiPadmeOmelet wrote:
> In article . com>,
> "Carol Damsel Peterson" > wrote:
>
> > Sheldon wrote:
> > > I still can't figure how ramen deserves so much negative attention...
> > > we're talking a 12¢ snack here, really no different in any way
> > > whatsoever from a bowl of pretzels (salty starch). It's not like folks
> > > are asking how to substitute ramen for their thanksgiving turkey.
> >
> > 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.
> >
> > 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?
> >
> > Carol
> >
>
> I did not participate in the chili thread so I don't know about that
> one, but I do know that Ramen is considered a "non-food" by a lot of
> food snobs. ;-)
>
> I don't recall that I was negative about it tho'. There are lots of ways
> to dress up ramen and I personally love the stuff. I like to use it as
> an excuse to use up leftovers. There are not a whole lot of things you
> _can't_ put into ramen and still get good results.
>
> I like to add shredded cheese for a real sinful treat. ;-d
>
> Shredded pork, chicken, strips of beef (leftover steak or roast beef),
> hard boiled egg quarters, sliced mushrooms, chives, chopped onions,
> chopped brocolli or any other veggie, bean sprouts, tofu strips...
>
> I could go on.

Oy vey, go on with everything else but get rid of that cheese... I
can't even imagine how awful ramen would be with cheese... I can see
lovely gelatinized head cheese (my fav), but no way the dairy kind. I
can only imagine which kind of cheese... oh no I don't want to!

Sheldon (knowing you thinking pot cheese)

"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

On Fri, 28 Oct 2005 20:56:40 -0400, "Nancy Young"
> wrote:


>Ya keep moving around, for pity's sake!!! Your mail never
>catches up with you.
>
>nancy
>

Well..I have a permanent address... You guys can always send stuff
there, and it will catch up with me.

I get this premium forwarding service from the post office: they send
EVERYTHING by priority mail every Wednesday.

Anything perishable needs to come directly to me, though.

Christine

In article .com>,
"Sheldon" > wrote:

> OmManiPadmeOmelet wrote:
> > In article . com>,
> > "Carol Damsel Peterson" > wrote:
> >
> > > Sheldon wrote:
> > > > I still can't figure how ramen deserves so much negative attention...
> > > > we're talking a 12¢ snack here, really no different in any way
> > > > whatsoever from a bowl of pretzels (salty starch). It's not like folks
> > > > are asking how to substitute ramen for their thanksgiving turkey.
> > >
> > > 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.
> > >
> > > 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?
> > >
> > > Carol
> > >
> >
> > I did not participate in the chili thread so I don't know about that
> > one, but I do know that Ramen is considered a "non-food" by a lot of
> > food snobs. ;-)
> >
> > I don't recall that I was negative about it tho'. There are lots of ways
> > to dress up ramen and I personally love the stuff. I like to use it as
> > an excuse to use up leftovers. There are not a whole lot of things you
> > can't put into ramen and still get good results.
> >
> > I like to add shredded cheese for a real sinful treat. ;-d
> >
> > Shredded pork, chicken, strips of beef (leftover steak or roast beef),
> > hard boiled egg quarters, sliced mushrooms, chives, chopped onions,
> > chopped brocolli or any other veggie, bean sprouts, tofu strips...
> >
> > I could go on.
>
> Oy vey, go on with everything else but get rid of that cheese... I
> can't even imagine how awful ramen would be with cheese... I can see
> lovely gelatinized head cheese (my fav), but no way the dairy kind. I
> can only imagine which kind of cheese... oh no I don't want to!
>
> Sheldon (knowing you thinking pot cheese)
>

You are a naughty boy... <lol>
That's just disgusting! ;-)

Seriously tho', dried out a bit without a lot of liquid, cheesy Ramen
with Monterey Jack is yummy.

Cheers!
--
Om.

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

On 28 Oct 2005 13:54:15 -0700, "Carol Damsel Peterson"
> connected the dots and 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.
~
~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?
~
~Carol

You have no reason to be ashamed. Every community has it's share of
kind, rude, simple, overweaning, and most other personalities. The
rude ones tend to squalk the loudest, but the ones who offer help or
interest to a conversation outnumber them. Otherwise, why would any
person of reason read a discussion group like this?

I have a few people killfiled, and it does wonders for the readability
of the group. Mostly those whose signal:noise ratio is low on the
former.

hugs,
maxine in ri

anthonyd 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
>
> 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!

You are disgusting... figures, you're a Guido.

Sheldon

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!!!

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

Christine Dabney wrote:
> On Fri, 28 Oct 2005 19:41:42 -0500, "jmcquown"
> > wrote:
>
>> I've sent you money for your vet bills.
>> 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?
>
> <VBG>
>
> Christine

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