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Happy Thanksgiving, all y'all!

By HeadSet follow HeadSet   2020 Nov 26, 11:40am 270 views   9 comments   watch   nsfw   quote   share    


Wife cooking a great meal for the 7 of us that will be celebrating at my house. And like some others here, I may as well check Patnet while "staying out of the kitchen."

Even looking forward to the turkey sandwiches tomorrow.
1   Ceffer   ignore (6)   2020 Nov 26, 12:50pm     ↓ dislike (0)   quote   flag      

Just wait until the Covid drones start buzzing your little super spreader celebration.
4   just_passing_through   ignore (7)   2020 Nov 26, 9:27pm     ↓ dislike (0)   quote   flag      





I made Thanksgiving Ramen. Boiled the bones for over 24hrs... Came out legit although I don't recommend that last slurp if you put fried chicken skins in it.
5   MisdemeanorRebel   ignore (3)   2020 Nov 27, 12:12am     ↓ dislike (0)   quote   flag      

Looks amazing JPT
6   FortWayneAsNancyPelosiHaircut   ignore (4)   2020 Nov 27, 10:01am     ↓ dislike (0)   quote   flag      

just_passing_through says




I made Thanksgiving Ramen. Boiled the bones for over 24hrs... Came out legit although I don't recommend that last slurp if you put fried chicken skins in it.


That looks really well done.
Can you share please how you did that? The steps is what I can never get right on Rame. I tried making it before myself, but I just ended up buying the concentrate off amazon to make broth.

https://www.amazon.com/Japanese-Noodles-Tonkotsu-Concentration-1-Pounds/dp/B00K69ZK46/ref=sr_1_24?crid=1RL9IWD9J07SZ&dchild=1&keywords=ramen+concentrate&qid=1606500004&sprefix=ramen+concent%2Caps%2C300&sr=8-24
7   MisdemeanorRebel   ignore (3)   2020 Nov 27, 10:07am     ↓ dislike (0)   quote   flag      

Yeah, recipe dude!
8   just_passing_through   ignore (7)   2020 Nov 27, 10:44am     ↓ dislike (0)   quote   flag      

So I started with this:

&t=846s

Modifications:

1. I over roasted the chicken bones so wound up using only pork neck, shank and hocks for the broth.
2. Boiled the bones for a full 24hrs
3. Fried up the chicken skins and used that fat for the infusion oil instead of the roast drippings (too burnt) and used the chicken skins as a topping.
4. Fried up the leftover pork bits from the bones and mixed that with the infusion oil for topping.

The rest was the same. Tonight I'm going to make some more but lighten up on the Tare a bit and add a bit more water to the bone broth. Also add 60-90 seconds time to the half boiled eggs. Mine were cold and his were room temp I think to start.

I'm going to try this version tomorrow most likely (I have tons of bone broth/gelatin/fat and some miso pastes):

https://www.youtube.com/watch?v=OUqADDqLUso&list=FLQzMpyA2EmKKONAyf3IDXFA&index=5

That second video is what gave me the idea for the oil infused pork topping.
9   Fortwaynemobile   ignore (3)   2020 Nov 27, 10:53am     ↓ dislike (0)   quote   flag      

Thanks! gonna try doing that to impress the mrs.

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