No.46
>>20does it get me fucked up?
No.56
>>9sneedibg off at this one honeslice
this post was made from my Kindl3 Scribe
No.243
Girlbait thread
No.244
>>243actually, the predominant stereotype is that ramen (especially fattier, pork-heavy styles) is "men's food". perhaps epitomized by the culture around "jiro ramen", a chain of shops serving an over-the-top style (picrel) alongside gatekeeping rituals like making you call out a series of modifications to your order in a specific sort of code known as a "call".
anyway, it isn't exactly known for being approachable for women. also, loads of ramen shops will have a "women's bowl" that's basically similar to a kids' menu option. I don't think it's really a sexism unique to ramen though, just your usual japan shit
No.251
You want to make me get the ramen at my local Chinese noodle bar which is better than nothing
No.472
>>218>>226qqq...
Getting linked to this thread always makes me a little envious...
No.473
>>251you should go for it anon! I ate ramen that was probably not very great for years and it still enriched me greatly :)
>>472aw, I'm flattered <3
I'm always happy to share recipes/tips if you're interested! I won't lie though, ramen from scratch is a lot of work.
No.720
>>719and a closeup
too bad the sauce didn't photograph super well! it was a touch underhydrated imo
No.942
Pizza is a miracle of the universe. Haven't eaten one in a long while.
No.1610
>>1609for the katsu?
it's half of a butterflied chicken breast, pressed flat a little, salted at 1.5% by weight and rested 24hrs. then toss in salted flour, then dip in beaten egg, and press into panko. fry in ~325F oil (start at 350F to offset initial drop), until slightly less golden brown than you want (carryover heat will keep darkening it), flipping constantly. flipping is most important at the start, to stop it from arcing into a bow shape.
once you take it out, optionally dab onto paper towel and then move to a rack for cooling without condensation. add a little extra salt here too.
optionally slice and you're good to go!
the sauce, iirc, was a mixture of homemade mayo and homemade fermented fresno hot sauce. I should make that again...
No.1611
>>1610btw baking at ~400F on a rack is also totally viable if you don't feel like deep frying, though it's not as good. if you want to bake them, you should pre-toast the panko before coating the breasts, otherwise they won't brown much at all during the final cook. you can do that in a pan with a small amount of oil, or on a baking sheet (shuffling the panko occasionally to make sure browning is even)
No.1612
>>1610>>1611one day i will make this and post results
No.1695
looks tasty
No.1969
>>63>>59>>58>>30>>9Someone seems to be an avid fan of green onions...
No.1983
>>1969I really can't help myself. I love a little raw onion on most dishes, and it doubles as a zero-effort garnish of sorts.
No.3767
>>935>>936>>937Your tips for pizza making? The crust looks especially nice. Usually when I follow a recipe on video or online, mine is always very flat and lacking
No.3773
||
choose a life without pizza
choose a life without mozarella
||
No.3774
>>3767>The crust looks especially nice.thank you!
there are a lot of things that could effect the crust quality depending on the type of pizza you're going for. I wanna say the biggest factor is just controlling the dough fermentation properly - make sure you're using enough yeast, proof for the appropriate amount of time under reasonable ambient temperatures, learn to recognize proofed vs overproofed, etc.
I actually do a cold ferment for my pizza dough, and often I freeze the raw dough, thaw it, and then use it. cold ferments are great for flavor, but they also can make timing more lenient, since the fermentation is so much slower. so maybe try looking up a cold ferment pizza dough recipe!
No.3776
>>3774huh, i never realized freezing the dough was a valid option. ill look into that, thank you friend.