Related Posts
Best FDD in big four?
Does anyone here work for Upwork?
Additional Posts in #MoskowitzCooks
Pork fat rules
Soba Noodle Salad with Yuzu Miso Dressing
Guess the veggie
Is this still a thing?
Za’atar Sumac Chicken and Rice (Cont)
Not a great photographer obv but pita pockets?
New to Fishbowl?
unlock all discussions on Fishbowl.
How was it?
Pretty good! It really accentuates the good and the bad of your ingredients and technique — flaws can’t really hide behind anything else. Nice flavor and body to the broth, although I did catch a bit of astringency in the late aftertaste so maybe I didn’t clean the chicken carcasses or skim as thoroughly as I could have. Next time I also want to branch out a little more with flavors, like adding some preserved kumquat paste to the bottom of the bowl for a flavor mixup or maybe doing a ginger/green onion/pandan aroma oil for a take on a Hainan chicken rice inspired bowl. One thing I like about these “lighter” bowls is that I don’t feel weighed down after finishing the entire bowl of soup.
Fantastic. I love ramen.
Rising Star
Did you follow any recipe?
https://www.reddit.com/r/ramen/comments/blrqdd/homemade_next_on_my_tour_of_ramen_styles_newwave/
For context, Ramen_Lord is a regular white-collar professional like me and you at a market research firm in Chicago that just also happens to make probably the best ramen in the city in his spare time. The English-speaking amateur ramen world owes a lot to his years of tireless experimentation and research trips to Japan.