4th Post: Letting It Cook

                  I needed something sweet.  However when you think of ramen, a savory dessert does not come to mind.  Which is why my blog took a creative turn when I found ramen topping… for your ice cream?  Before you just flat out deny this innovation, let me reassure you that this ramen will be fried.  That might not make it sound better, but according to the recipe from Ramendelicious.com, the fried noodles have a salty taste that can go well with anything and add a lot of flavor to the sugary ice cream.  Though this still didn’t appeal to me, I figured that if I didn’t like the fried ramen, I could just eat the rest of the ice cream by itself.  So why not try it?
            The ingredients were simple: ice cream and vegetable oil.  Being my cheap ass self, I went to the university mini shopping mart and bought the ingredients with my dinning points so I wouldn’t have to use the little cash that I have.  One bottle of vegetable oil ($4.09) and two pints of Ben & Jerry’s ice cream, one vanilla and the other peanut butter cup ($3.99 each), left me with 12.07 fewer meal points but all the ingredients necessary to make the dessert. 

                  Before I start talking about the cooking process I went through, I’d like to say that the kitchen is a familiar place for me. I cook dinners back home and make myself breakfast and lunch here quiet frequently.  Despite my experience in the kitchen, it took me four tries before the fried ramen tasted tolerable. Four. Might I add, the specific recipe I found on Ramendelicious.com tasted terrible, but I tweaked it to my liking.  The first try (the original recipe) was using a pan with vegetable oil covering a nice layer of the bottom and then sprinkling some ramen on top. With nothing else to mix it with, I used my metal fork to ensure the ramen didn’t burn, and I let the ramen come to a nice tan and brown color.  It tasted like vegetable oil.  Meanwhile, my friends were making macaroni and cheese next to me in the same kitchen and watched my failure of a first test.  I was trying to explain to them that the noodles needed to caramelize in order to make them sweet, but this confused them because there is no sugar in ramen. So my friends retrieved some sugar packets for me, and I had another go at it.  This time (along with a nice layer of vegetable oil) I poured three sugar packets and sprinkled a fair amount of ramen along with it.  The sugar quickly started to caramelize with the heat of the stove as I mixed the ramen in my new solution.  After cooking them to a light brown color, I gave it a try. Sweet vegetable oil… you don’t want to how that really tastes.  I was getting a little frustrated at this point.  Nothing was working, and the recipe was wrong.  It was taking far longer than the projected five minutes. 

                  Luckily, my friends that I was cooking with saved the day.  They said butter might be a better tasting oil to use.  I quickly smeared butter all around the surface of the pan and tossed some crushed ramen on top.  The cooking seemed to go quicker this time around. I got the noodles to my desired color and gave it a try.  It was a tastier combination, but it was missing something.  As I was cleaning, I noticed some spilt sugar lying all over the counter top.  And then, I knew what I’d be making a fourth and final batch with.  I melted a little more butter in the clean pan and added a packet of sugar along with it.  The previous batch was good, but it was missing a sweet flavor with it.  It was crunchy and rich, but I needed it to be sweet as well.  I poured my remaining ramen on the butter and lightly caramelized sugar and mixed vigorously.  I wanted this batch to be the best, and it was.  It was the best combination of crunchiness, sugar, and flavor.  Now I could top my ice cream.

                  I was quite hopeful about the ramen topping.  The recipe praised it and said it would be delicious by itself.  I got my ice cream out of the freezer and ate some ice cream as a control (nice excuse right?).  Sprinkling a little ramen into each pint, I gave them each a shot.  There is one look that probably described my face: disappointed. There was definitely an added crunch while eating the ice cream, but no flavor whatsoever could be tasted.  The ice cream itself overpowered the added sugar of the noodles, leaving it to seem like I was eating just cooked noodles and ice cream.

                  Surprisingly, I got better responses out of my taste-testers than myself.  The vast majority of subjects admitted it had a good taste.  Now I was starting to get suspicious of this. Were they just trying to be nice to me? Did they just want to eat ice cream and appease me?  Only three out of fifteen stated that the noodles added no beneficial taste to the ice cream.  One volunteer stated that though the concoction was good, it would take a lot in order to make Ben & Jerry’s taste bad.  I’d have to agree there, as I sit here writing this post and finishing the ice cream. 

                  Would you ever put the time in and try this?  Would you consider adding ramen as a topping to something else?  Such as desserts, meals, or snacks?

Works Cited

"Caramel Ice Cream Ramen." RAMENLICIOUS. Raamenlicious.com, 27 Feb. 2013. <http://www.ramenlicious.com/recipes/ice-cream-ramen.html>.

3rd Post: Pouring the Water

If you knew me, you would know that my favorite food is curry.  I grew up with my mom making Japanese curry from scratch.  I don’t always have the patience to make it that way, but I eventually did with a little help of the sauce packets.  When I started this blog, I wanted to incorporate curry in it, but the actual recipe takes too long.  So I kind of tossed the idea away until I recently got a package of instant curry.  My mother sent me a care package that among other things, contained a packet of instant curry and another of microwaveable rice.  It’s most common to eat curry on rice, which is how I often eat it, so the idea to use curry in my blog didn’t come back to me right away. 

Curry is the most popular dish in Japan (not sushi) where each person eats it on average 84 times a year (S&Bcurry.com).  Eating curry on rice is standard in Japan, but it is also common for curry to be eaten on noodles.  When the word curry pops to mind, most people picture a type of Indian curry.  To no surprise, my mother sent me instant Japanese curry.  Japanese curry is a light shade of brown that is sweet and rich compared to the Indian style.  It is usually made with chicken and an assortment of vegetables and with the option of spices if you so desire.  If you have never tried it, I would highly recommend it considering (in my biased opinion) it is far better than Indian curry.

When I was wondering what to make as a meal for my ramen blog this week, I saw my instant curry that my mother sent me and it hit me. Ramen curry.

Ingredients: 1) S&B Golden Curry Sauce Packet with Vegetables, Hot, 8.1-Ounce Box ($3.99)

                      2) One packet of Ramen (no sauce packet)

Process: Cook the ramen.  Using my electric water kettle, I boiled the water and cooked the Top Ramen in it without the sauce.  I poured the rest of the boiling water in a pot and inserted the curry packet to warm up. Patience.  They were both done within three minutes.  Mix.  I strained the ramen and let the noodles dry a little to ensure the noodles didn’t make the curry too watery before I added them both into a bowl.  Mix the curry with the noodles a bit, and then enjoy!

This is quite a simple recipe.  There’s almost nothing to mess up, and it tastes pretty good.  The noodles do not contain much flavor, but the curry spices blend in with the noodles to give it a kick in your mouth. The precut vegetables in the packet are an essential addition, and surprisingly, they taste practically fresh.  As a curry fanatic, I cannot say it is the best I have ever had.  But for the time spent, it is easily something I would make again.  Considering this is an entire meal, and ready to make in less than five minutes by the power of boiling water, it has my approval.  The only addition I would consider is adding grilled chicken to it, a tasty yet nutritious addition that I could easily cook in the oven or on the stove. 

Like last time, I walked around my dorm with a giant bowl of my new dish, asking people to try it.  The smell of curry wafted throughout the halls.  This occasion, my dorm mates were more than eager to try my most recent dish.  Many remembered the previous dish (Ramen Nachos) and were pleased to see something more recognizable.  Similar to instance time, I got many positive responses.  Out of twenty-two people, twenty gave it a “good” rating.  A success in my opinion.  My friend exclaimed as he repeatedly reached for more, “Wasn’t expecting it to be that good.” That has been a common response I have been receiving with my ramen recipes.  It was also called, “Cheap ass college food at its finest,” a statement I’d have to agree with.  The two “subjects” who weren’t inclined to go for seconds stated that the texture was weird and a bit slimy.  They both had enjoyed curry; before, thus I ruled out a possibility that they just didn’t like curry.  But I was puzzled about their response and never concluded anything besides the likelihood of personal preference being the reason for disliking the dish. 

It is definitely a meal I will make again. The simplicity of it almost started making me feel lazy and guilty for not doing anything.  To be honest, my cheap self wouldn’t mind paying a few dollars every once in a while in order to eat curry.  I would highly recommend you try this, as this was not my last time eating this.

Do you have any thoughts? Suggestions such as different curry packets you have tried before? Would you ever be inclined to try this? If you do try this recipe, let me know what you think.

Works Cited

"Q&A." S&Bcurry.com. S&B Foods Inc., 21 Feb. 2013. <http://www.sbcurry.com/qa/number_1.html>.

2nd Post: Boiling the Water

It was the famous day in February, Super Bowl Sunday.  Even though I don’t watch it (I don’t watch sports, even for the commercials), I still wanted to make something that my friends could enjoy while watching the game since they invited me to their party.  So when I was researching for some snack that incorporated ramen, I saw it and immediately knew it would be perfect.  Ramen Nachos.

Process: After my short trip to Safeway, I had ground beef, shredded cheese, and a bag of Doritos.  Total cost: $9.06.  Venturing to the tainted communal dorm kitchen, I found a dirty, stained pan and a colorful, equally stained strainer.  Not desiring any leftover instant-mac in my food, I started cleaning the pots.  After a solid five minutes scrubbing, they still weren’t looking any better, so I just decided to use them.  I started with cooking the beef in the pan, easier said than done when you want small pieces and you are trying to separate the entire glob of ground beef with a standard knife (there aren’t any utensils to cook with in the kitchen).  Meanwhile, I began boiling water in my electric kettle and smashed a packet of top ramen.  Needing small pieces of noodles, I found that smashing the bag with my fist proved most effective.  Taking out the sauce packet and mixing the tiny noodles into a bowl with the boiling water, I was finished with the noodles and could now focus on the stubborn beef.  With the knife, I had been sautéing the beef as it was giving off its oily smell.  Slowly it began turning into a nice brown color that I was aiming for.   I strained the ramen, which started leaking out into the sink before I noticed and put it back into the bowl.  In my to-go container from the cafeteria, I poured a fat layer of Doritos in the bottom, scooped some beef out of the pan with a spoon, while attempting to not get an oil, and tossed some noodles on before sprinkling a generous layer of cheese on top.  I tossed it in the microwave for 45 seconds until the cheese was pleasantly melted and it came out with a delicious smell. 

Cooking time: 25 minutes

Shopping List:      Doritos: $2.30, Large 12 oz.

                              Ground Beef: $3.77, 1 lb.

                              Cheese: $2.99, 0.5 lbs.

Ingredients:         1) One bag of Doritos

2) ½ pound of ground beef

                              3) Graded cheese

                              4) Packet of Ramen

Personal Response: Going into this, I really didn’t know what to expect.  Ramen on nachos… sounds peculiar as it’s mixing Mexican and Asian cuisine.  But it was surprisingly good; that being said, I was pleasantly pleased with myself.  The cooking was simple and took only a little over 25 minutes.  In addition, the prices weren’t that expensive.  If I were to have used everything and saved the leftovers, I’d approximate that it’d make two servings, and each of them wouldn’t have cost more than four dollars, probably feeding a total of six to eight people in all.  Making this for the Super Bowl was also a hit.  Considering it’s not very nutritious meal, it’s an ideal dish to bring to a gathering or make when you’re hanging out with friends, not a meal.  But something that wouldn’t leave my mind while I was cooking was that it seemed like an excuse just to throw ramen in the recipe.  The ramen, in my opinion, is a tasty addition, but I don’t know if I would actually take the time to make the ramen to put in the nachos since the nachos were rather delicious by themselves.

I made this snack for my friends during the Super Bowl, and I got a startling amount of positive feedback.  The majority of the volunteers enjoyed eating the dish and continued to grab more after the initial taste.  One eager volunteer exclaimed, “Why does this actually taste good?” as he was grabbing another chip.  He later went on to explain that the beef, cheese, and Doritos were delicious and the noodles on top were just an added bonus.  He kept on trying to take more when I was looking for more volunteers. Luckily, most were willing to try the dish, some with a little persuasion.  There was usually an initial hesitation, after hearing ramen was in it.  Though, I wouldn’t say it looked too strange (see picture below).  However, there were a couple subjects who politely refused to taste the dish while a few didn’t enjoy it.  Those who didn’t try it were vegetarians, while the volunteers who didn’t enjoy it stated that it tasted “too greasy.”  That may have been due to the fact that some oil transferred over with the beef, but the cheese and rich Doritos may have helped out as well.  Fortunately, the cheese and ramen blended together, making the top seem like a bunch of cheese, which might have aided in the amount of people willing to try the dish even when they were told there was ramen in it.  One surprise was that many volunteers found the dish appetizing without the ramen, though when asked, many said the ramen was a satisfying addition. 

Overall, I would make this dish again.  It follows all my criteria in being tasty, quick, cheap, and easy to make.  The nutritional factor would be the only issue, it’s not exactly something you eat for a month straight.  The ramen is questionable in adding a significant addition to the dish overall. But nevertheless, I give the dish a pass.  I would make it again.  Are there any suggestions or comments for the next time I make it?  Would you give this dish a try?

Recipe from Ramenlicious.com

Works Cited

Red, Shannan. "Doritos Ramen Salad."

Ramenlicious.com. Ramenlicious. Web. 08 Feb. 2013. <http://www.ramenlicious.com/recipes/doritos-ramen-salad.html>.

       

                  

1st Post: Opening the Package

            Ramen is easy to make.  It’s a simple process, only requiring hot water and three minutes.  With this convenience and its inexpensive price, many people eat it just as a meal.  But there is so much potential to make it better.  As a college student myself, I keep a large stock of ramen in my room to eat at a moment’s notice.  With my hot water kettle, I can make ramen within three minutes. Frankly, it’s just too easy to make now.  Thus, I eat it frequently due to my constant hunger and its affordability.  Unfortunately, it’s not a good source of nutrients (unless you count the 64% of dietary needs in sodium) nor does it taste as good after eating it countless times.  There must be something that can be done to easily change its appeal. 

            My name is Matt, and I’m a student at Santa Clara University in California.  I enjoy eating, as I’m curious and am willing to try anything.  At the same time, I’m a bit of a critic when it comes to the food.   But ever since I came to college, to no surprise, I’ve had to lower my standards.  My cafeteria provides a variety of meals, specializing in a different dish most nights.  But it’s not as good as home cooked meals.  I was spoiled growing up.  My mother is Japanese and can cook authentic ramen among other delicious dishes, but she has spent enough time within the U.S. that she has incorporated different cultures into the food she cooks.  With this, I grew up eating a mixture of delicious meals, which would encourage me to go for seconds.  Now I continue to eat a significant amount of food, something that is just fairly common among young guys.   A drawback of the cafeteria at Santa Clara is we are limited to a certain number of dining points. I run out rather quickly.   I’ve turned to going to Costco and buying in bulk.  There are a few items that I can eat in between classes, and Top Ramen has become my number one snack.  Sadly, I’ve grown tired of it.  Five months into college, I’ve had enough. 

            I’m on a search for a solution: to make ramen a different way.  I have an abundant supply.  All I need is a new recipe, something to add to it.   It must be tasty, inexpensive, quick, and easy to make considering, I’m living in a college dorm.  Thus, when I say it must be “easy to make,” I really mean it cannot require too much preparation because I’m severely limited in what I can cook as I don’t have a fridge nor is the kitchen here equipped very well.  There is a kitchen on every floor in my building, with each not having much more than basic utensils, pots, and cookie sheets.  Working with that, I also am a full-time student with a part-time job, and along with playing rugby.  One of my jobs is a cashier in the cafeteria here on campus.  It’s only twice a week but the best part is I get to take some food home with me, which helps my vanishing meal points.  I also work in a lab as a research assistant to my biology professor, where we are observing the cellular components of plant growth. The rugby team here at school is technically a club sport, but has four-practices a week, games on the weekend, and an expectation that we go to the gym daily, making it seem far more serious.  Therefore, I don’t have much time in between classes nor my extra activities to make a meal that requires preparation.  So the recipes I make must be quick.  Most of all, I’m cheap.  I don’t have much money to splurge on fresh ingredients or food in general.  But at the same time, my food must taste delicious.  With all these factors, I’m searching the web for recipes as well as tweaking them to my liking.   In this blog, I will narrate my time spent looking for and cooking recipes involving ramen.  Over the next few weeks, I will make a couple different dinners, possibly a soup or stir-fry of sorts, a snack, and a dessert.  If I follow my criteria of making the food quick, cheap, and delicious, then in the future I will be able to freely make these meals.  Be sure to keep an open mind to the recipes, as we’ll find out for the next few weeks how much better ramen can get.