Ramen Noodles
- This topic has 35 replies, 22 voices, and was last updated Oct 31, 2011 at 3:34 am by
.
-
Posts
-
There was a grocery store in Charlottesville that sold picante beef and a picante chicken ramen when I was in college. I would stock up when I visited my brother there in college. Now I’ll get the random ones at the Asian grocery stores (our town is nick named Asiandale). They don’t compare to the ones from C’ville.
My favorite camping food is the chili mac with beef. Maybe from mountain house. Can’t remember. Its good enough to eat when at home. I never get to make anything too special, looks like I’m camping with the wrong people based on that above picture. :drool
@Zach
the fellow that makes the Paella holds his recipe very closely however I can tell you the squirrel (or squag if you are a ridge runner from central PA) was first marinated/brined in wild turkey then drained and rubbed with a concotion called Possum Pepper which is basicall a blend of Smoked, Sweet and Hungarian Paprika, Onion and garlic powders, Red pepper flakes, Mrs. Dash, splenda, sage and cayenne, and coarse black pepper.
After sitting for another 1-2 hours the squag is seared in an extremely hot pan designed specifically for paella with the renderings from the fattier meats. THose typically include a variety of smoked spanish sausages. After the sear it taken off heat and held with the other meats while the rice , broth and veggies are done in the same pan. about 10 minutes befor the rice is finished all of the meats along with any more delicate seafood is place bck on top to sort of steam back up to temp.Like I said this is an all day afair when we get together at camp and is frequently accompanied with copious amounts of Jeramiah Weed, Moose Drool, the locally popular Straubs or a wicked littl concocton called Yucca.
@rob
here is supper the night before
We always eat well when we get togetherBut I am actually kinda passionate about my ramen; I eat it a lot.
ZachDo you have the blood pressure of somebody twice your age and weight?
Try the Ramen taco…
A friend once bestowed this great gift upon us while we were fishing/camping on the Cranberry for 4 days. Even after 4 days of dehydrated potatoes and mrs. t’s rice/noodle packs, it was still gross.
Supposedly one carefully slices open the top of the Ramen packet, dumps the flavoring packet in, and a touch of hot water. Let that soak and soften for a bit til soft. Then pitch the water and roll your lumpy, gross noodle-mess in the bag into some sort of makeshift taco. Caution, this is usually hotter than hell and you will most likely get burned.
Eat. Enjoy(supposedly).
But seriously, tuna packets (or chicken) mixed with some of that spicy insta-rice in your blue camp cup is amazing…and packs light. We always remove the rice/noodles from the packages and put them in zip-lock bags. Saves quite a bit of room.
Zach – If you value the ease and flavor of ramen for lunch or dinner, you’d enjoy these homemade breakfast bars. All the work is done at home in the kitchen prior to trip departure. When you are on the stream or in the backcountry you grab one of these to go. Room temperature stable, very filling, and delicious.
Blueberry, Almond, Banana Breakfast Bars
1.50 Tbsp Almonds (slivered)
1.00 Tbsp Banana chips (crushed and dried)
2.00 Tbsp Blueberries (dried)
1.00 Tbsp Brown Sugar
0.50 Cup Special K protein plus cereal
1.50 Tbsp Honey
1.00 Tbsp Peanut butter
1.50 Tbsp White chocolate chipsThe above recipe is for one [large size] bar. Multiply the above measurements by the number of bars you want to make. Combine all ingredients and mix well. Spread mixture on pan (target bar thickness of ½ to ¾ inch thick). Place in oven at 350 degrees (F) until chocolate chips begin to melt. Remove from oven and when cool enough to touch, flatten the mixture into the pan (wax paper and a rolling pin work well) to form a solid bar (minimizes the bar breaking apart when eating). Allow the bars to cool to room temperature and cut to desired size. Wrap individual bars with Saran wrap. Freeze until trip departure, however these are room temperature stable while in the backcountry.
Most of my meals include salmon. Sockeye mostly, grilled, smoked, pan seared, whatever. The leftovers get mixed up with olive oil, little mayo, maybe some sweet relish and peppery spice for sandwiches on the river the next day. On a trip of several nights I usually mix it up by killing a Dolly Varden (char). Wrap it in tin foil with some butter, lemon and salt and lay it in the coals.
Commenting on an earlier post from Timscott – the man knows his paella having spent a stint living in Spain. He might not remember but he shared some of his with me on the first night of a fishing trip several years ago. Although he would not share the “socarrett” or whatever the hell he called it, the part that becomes charred to the side of the dish…
Kb
Don’t worry Zach, I enjoy a good ramen, especially when the weather turns cold. So you’re not alone.
You guys can have your funky noodles.
My all time fav on the trail for a quick break is Bannock. It is a great excuse to take a restful break while getting things together. I’ll build a small fire where possible or just cook it on my Pocket Rocket. Fresh raspberry jam smeared on it and fresh brewed coffee and I’m ready to get back fishing or hunting.
Oh yeah: Life is good! 😎ramen in the instant packages are probably one of the worst food items around. as mentioned watch for that palm oil and sodium.
they may be the new kraft mac and cheese, but only because of convenience.
If you ever visit an actual ramen noodle house, and I recommend you try one, you will never touch that stuff again.but then convenience has no equal in the right situation. 😎
As I discovered today a fiery hot bowl of kimchi ramen is an effective, if temporary, cure to a sore throat.
I might be biased since I’m Indonesian, but the best ramen noodle in the world is undoubtedly Indomie, hey don’t just take my words…just try google indomie
it’s famou almost worldwide (apart from the US apparently) and for a good reason, it has actual tastes n flavors compared to the usual ‘just salty amd MSG-ed to the max’ taste of the common ramen.
But obviously even the best instant ramen noodle won’t compare to the real deal they serve in ramen house/restaurant.
Hahahah yeah I did watch that video as well, indomie gangsta.. lol…pretty hillarious 🙂 I converted a whole office to start eating Indomie in the states once, now I feel guilty, indomie is like legal crack, it’s very very addictive.. even roger ebert (of the fame siskel&ebert) put it on high list of the best x-mas gift, that’s just crazy..
- You must be logged in to reply to this topic.