Objectively speaking, what's the best ramen?
Whichever one that obnoxious mukbangers like Zack choi and whoever you posted don't like
>>22241020
>>22241020Nongshim Black Label and Nongshim potato noodle.There's objectively better but the price increase is so much it loses the plot entirely.
>>22241080nongshim black label is even way below quality for its price. the red ones are 60% the price and 95% as good. the black label ones also have a fishy taste that I don't enjoy. I would say nongshim red label is the gold standard of spicy instant ramen.
I've worked in many Asian restaurants, the sorts where being able to speak English is being over qualified for back of house and most of them are recent immigrants. Without fail they all eat Maruchan but toss the packets. Broth is almost always just made from the Sysco chicken base they use in everything served at the restaurant and they add in a bunch of veggies. They weirdly have a fondness for buying the lime shrimp Maruchan, not sure why.
>>22241125like shrimp ramen with some coconut milk and Thai chili paste is like a ghetto curry noodles. idk about buying maruchan just for the noodles though. I think I'd just make my own noodles at that point. maruchan noodles are absolute dogshit
>>22241136I kind of like Maruchan noodles but I was just providing an observation. All these Asians could eat anything on the menu, but they eat Maruchan noodles with Sysco chicken base and veggies.
they might have been poor as fuck and had a cultural aversion to taking food from the restaurant. this conversation has me interested in learning how to pull my own Chinese noodles though. I think it would be a fun and rewarding skill to learn.
>>22241136>I'd just make my own noodles at that pointIt's really strange the kind of lies people tell on this board
>>22241147This applies even to the owners of one of the restaurants, they are millionaires, their house is worth a couple million and they sold their restaurant for 1.5. They live right down the street from me and are actually how I ended up working in Asian restaurants that generally do not hire anyone but their own kind. They are taking food from the restaurant with their ramen, they don't buy it or the chicken base or the veggies. Asians don't eat anything like the western idea of Asian food, not even the "authentic" version.
>>22241154if you think making noodles is some difficult task that people need to lie about then you're a retarded cooklet tourist>>22241156yeah I guess it's strange how little we actually know about other cultures beyond stereotypical shit
>yeah I guess it's strange how little we actually know about other cultures beyond stereotypical shit
>>22241160I don't think it's difficultI just don't think you do that
>>22241168I'm in my 30s and I've been cooking since I could talk. I literally have an entire table in my spare room dedicated to my stand mixer, vitamix, toaster oven, food processor, bullet blender, and pressure cooker. I have 3 freezers and 2 refrigerators. I cook. It's what I do. I dont make noodles all the time but I do make noodles now and then and it's not hard. I don't know what creates this type of person that just has to be negative about everything anyone says with no basis at all, but it's miserable and it drags everyone around you down. You'd probably be more agreeable if you spent some time actually cooking instead of just being a cunt on the board that you seemingly feel no connection with at all.
>>22241020Iekei or Kumamoto
>>22241176Why would I feel a connection to a board on a mongolian basket weaving forum
>>22241020Ichiraku Ramen, believe it
>>22241143>they eat Maruchan noodles with Sysco chicken base and veggies.No we don't lmaoWhile those of us who've been in the West since before Asian brands of noodles were commonly available absolutely eat Maruchan and Top Ramen, we don't modify them with "Sysco chicken base" since that's quite literally not a thing any of us use. No. What we DO do, however, is as follows: heat up frying oil*gently fry a minced clove if garlic in itadd paprika and cayenne to the oil and fry into a paste†; you will sneezeadd boiling water from the kettle (boiling water is omnipresent in literally every Asian household, regardless of where their people originally came from)add seasoning packet, totole and mushroom seasoningadd noodlesadd blanched greensadd egg and/or cooked meat*add sesame oilconsume I have no idea why this isn't a known thing outside of Asian circles. White people always add stuff after the water and it simply doesn't taste good doing it that way, especially coconut milk. If you use coconut milk, it should be the fatty kind and cooked until it breaks before you add any other liquid>*You can crumble cook fatty pork, beef, lamb/goat/mutton or chicken instead, ground up of course, and use the rendered fat instead>†or any other spice powder you enjoy like curry powder, taco seasoning or five spice
>>22241176I don't really know what would make a person lie like this on a cooking board on 4chan. I'm really not sure what you're trying to prove
>>22241176You have a "connection" to this board? Why haven't you ever made a thread where you make ramen noodles from scratch because you were so disgusted by looking at a packet of maruchan
>>22241258>all asians are like me!Ok.
>>22241267i mean
>>22241277I have no idea what you mean.
>>22241125lime chili shrimp is one of the better flavors, but if they were just tossing the packets then that's weird
>>22241020Objectively speaking, the kind I make because I am objectively the best chef that has and ever will exist on this planet. You can try my ramen but only if you ask nicely
>>22241020is there any ramen that isnt incredibly unhealthy but still tastes decent
>>22241356nissin roah isn't terrible for you other than the 2 grams of salt. the problem is that almost all of them have fried noodles. nissin roah doesnt. they are expensive though.
>>22241176biggest load of shit ive read in the last 5 years
>>22241258you said you add stuff after the water. what gives. why yhe attempt to confuse your readers?
>>22241359thank you anonymous
>>22241360Someone cooks food is the most unbelievable thing you've read in 5 years?
>>22241368it's also the only thing she read in 5 years
>>22241364np and I'd avoid the shoyu flavor unless you really enjoy just eating a bowl full of noodles in soy sauce
>>22241374oh me, oh my. for sure. i was already eyeballing the tonkotsu. let me know if youre ever in the area if you want a quickie. thanks again!
>>22241362He obviously meant thingy that drastically change the flavor, not toppings like spinach, eggs and chashu
>>22241359They're not tasty anymore. Something changed and they're not worth the dosh.
>>22241387unfortunate. I havent had them in a couple years so I can't confirm but sounds about right.
>>22241386NOT WHAT HE SAID
>>22241390quickie offer revoked.
>>22241393to be desu id still try them before I trusted some random guy that said they suck now. they are still one of the healthier instant ramens with their relatively low fat content. and if you buy in bulk they are 1.50 a pack which is around the same price as nongshim which are 1.25 a pack now.
>>22241400you're coming off a little desperate now but i'll consider it
>>22241416I'm gonna buy some in any case because I'm on a low fat diet and forgot they existed until you asked the question
>>22241426>>22241416nvm just realized only the soy sauce one is low fat. killing myself immediately. entire premise of this convo is dead. god is dead.
>>22241190>Iekei or Kumamotogood picks, personally i'm an Onomichi and Jiro kinda guy, Asahikawa as well but no restaurant here makes that style unfortunatelyi like the murky porky stuff but something about a good sharp shoyu broth just really does it for me
>>22241020>Objectively speaking, what's the best ramen?no ramen is the best ramen
>>22241429my research showed the tonkatsu is also air dried so i duno what ur tawkin bout
>>22241442this has been debunked, please re-read the archived threads. Thanks!
