Recipes from dormitory expert, Guy Ramsey

My privilege and my ramen worthy of a Michelin star, peasants

By: Yasmin Vejs Simsek, editor

It was the year 2011 and I had just returned from a trip to Japan, and all I wanted was a smooth return of ramen to take me back to the cherry blossoms of Tokyo. Ramen is a Japanese noodle dish, for those of you who haven’t had the chance to go to Japan, like me. My favorite restaurant for ramen was this one authentic cute little placee with paintings of geishas adorning the walls and steaming bowls of hot ramen served in artisjapanese analthese bowls. So, longing for my favorite place in the world, I dug up this tasty spaghetti recipe (see what I did there?) from my grandma’s old cookbook, and adapted it into an authentic collegiate meal for champions.

This recipe has been in my family for generations. My great-great-great-great-great-grandmother used to do Edgar Allan Poe, and he loved her so much he wrote a poem for her yes, To Helen talk about her! I think, no, KNOW, they or they would approve of my twist, even if they didn’t have hot sauce and instant ramen in the 1800s. I perfected this recipe, so of course you won’t be able to make the perfect ramen the first time, but after 4045 tries, you should get closer.

I always make it myself if I have a rainy day and need a little pick-me-up. Las this time my Xbox crashed and it didn’t even save my FIFA game! Or like the weather I checked my bank account and haDwas not transferred the $5,000 promfor my summer vacation in Cuba. I had to use my credit card urgently. All this time Actually arrangementing an article on Freud’s homoerotic tendencies. yough, relatable, I know. I will have em next time, champions, with the best ramen in the world.


This gourmet ramen dish is so chewy, wavy, salty, mahogany (I used my drafting skills, can you tell?) with hints of burnt truffle. And best of all, it’s super simple to make and you can make it with things you already have in your kitchen.

First, you need galangal. Who doesn’t have this in their closet? If you just ran out of galangal you can replace it with ginger, but I suggest you run to the store, it really is the best option. Other than that, you just need tapioca flour, spirulina, hot sauce, quail eggs, remoulade, three types of soy sauce, and muscovado sugar – NO BROWN SUGAR – and those are all staples in most of our homes, right?

Oh, you want more of the recipe? Like and subscribe for part 2/7 on my ramen journey. It’s only the low, low cost ten Maruchan packets per day!

If you make this ramen, be sure to tag me on Instagram, TikTok, Facebook, Snapchat, Twitter, Pinterest, Tumblr, Flickr, LinkedIn, MySpace, etc. My username is @EverybodyLovesRamend123. Don’t forget to follow and leave a comment to tell me how much you liked it.

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