Culinary Club: Ramen! - MyAnimeList.net

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Welcome!

I'd like this to be an active place where people can share their experience in culinary arts, no matter how much or little. As someone who is currently studying further in the field (currently studying Sports/Health Nutrition, recently graduated with a business degree in Culinary Arts) I find the time to read up on many aspects of food, how it is done from a beginner standpoint to various designs and ideas. Though I don't regard myself as a pro it has been a longtime interest.

From what to learn, what to mix, how to go about it, and to make it better even if it's just for decoration, I'd like this place to be somewhere to learn and share with others.

My main focus is to recreate different foods, bento boxes, and other aspects that I've watched. The best way is to learn the basics, then go step by step, right? It's getting there... Heh.

Also if you're in the South Carolina area, we have two major anime conventions: NashiCon held around April and BanzaiCon held in October! I am starting to hold a panel with the same namesake, "Culinary Club: Ramen!" Please check it out if you happen to catch these conventions!

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RAMENSOUP RECIPE POST: "Choco Cornets" RamenSoup43	1 replies	by RamenSoup43 »» 03-02-13, 6:51 AM
KITCHEN KNOWLEDGE: "Balancing your Bento" RamenSoup43	0 replies	by RamenSoup43 »» 01-19-13, 11:07 PM
KITCHEN KNOWLEDGE: "Your cooking level went up by 0.1!" RamenSoup43	0 replies	by RamenSoup43 »» 12-18-12, 9:20 PM
KITCHEN KNOWLEDGE: "RICE!" RamenSoup43	2 replies	by RamenSoup43 »» 12-04-12, 12:09 AM
KITCHEN KNOWLEDGE: "High Heat Cooking" RamenSoup43	2 replies	by RamenSoup43 »» 10-22-12, 12:37 PM

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Club Comments

RamenSoup43 | 05-03-13, 10:10 PM

Threw some stuff together today, turned out decent enough. On a budget so no real crab meat, but sometimes the fake stuff can do some good, heh.

1 carrot, 1 celery, 1/2 onion, 3 cloves garlic: Mince, set aside
1 package small shrimp, tail off
1 package crab meat (imitation for the low spending, can of or half plastic container of real crab meat if you got it)
1 package nuefchatal cream cheese
2 tbsp light sour cream
shredded mozzerella
olive oil
salt/pepper

Favorite type of pasta/shells

Boil your pasta/shells as directed, drain, set for later

Mince your veggies, fry in wok over high heat
add shrimp and crab meat, cook 3/4 of the way
add cream cheese and sour cream, cover and simmer untl meat is cooked or if you have cooked shrimp already when those are heated up and ready. Turn off heat.
Add in your pasta/shells and fold into the mix.
Top with mozzerella on plate or over food in wok, let the heat melt it.

Serves about 6-8.

Honestly I just wanted a seafood. Turned out okay, probably can use more of something but it worked out. Wonder if some worcheshire would have made it...

RamenSoup43 | 05-02-13, 10:16 PM

As in yakitori, chicken thigh meat is dark meat. I just usually cut that up into skewer sizes for one big piece, or do it kabob style. It's a little more forgiving if you overcook it which is nice.

Since I've had free time finally I'm cooking for fun until I get either a full time or another part time. I'm almost schedueled to enjoy Otakon in August. Anyway, I might try doing okonomiyaki again as I have a surplus of napa... Could do a stir fry but I think I've had enough of rice for one week.

RamenSoup43 | 05-02-13, 10:05 PM

Heh, that stuff is my mom's favorite, the chashu. With lots of pork stuff though we got used to eating it with a side of rice and a small bowl of patis, diced tomatoes, green onion, and some minced garlic. It's a lot of taste to handle at once, I know.... I really do think Filipino stuff is based on a dare. But hey, I eat it like that so...

After the panel I had school to finish, but so far I've been going through an incident with my degree not going through even though I finished my classes. But really after that, I'm like so done. If I can't find anything in restaurant, I'm either gonna do a foodtruck business or get into hotel management and branch off into convention management maybe. I've been thinking, shouldn't there be an anime convention around the downtown Charleston area, during Spoleto which is basically the city's giant annual culture festival...?

Just thinking what HASN'T been taken yet... Oh, and what kind of income it could potentially bring in to the city. Or would it be welcome...? Eh just thinking. For now.

MotokoAramaki | 04-24-13, 9:21 PM

Sorry the panel didn't go as planned, happens to the best of us. I ended up trying out the turkey yakitori the other night, and it came out pretty good. It's a lot more flavorful and tender, the ground chicken seemed a tad dry. Probably the closest I'll get to the recipe I'm using until I can get a meat grinder, since ground dark meat chicken is impossible to find.

I bought some pork belly to try chashu sometime this week, still have to get a couple of ingredients. An Island Pacific opened in my town, so I have access to a wider range of ingredients. The only thing I have to figure out now is what to pair it with.

RamenSoup43 | 04-14-13, 9:19 PM

So yeah... Panel went off, not as great as I wanted it to go though. Just a reminder to those who do panels, if you write out your notes and want to use them for your panel, REMEMBER TO BRING YOUR NOTES!

Other than that, people who attended got to see how to make taiyaki, rolled omelet, and create a bento box mix.

RamenSoup43 | 04-03-13, 6:23 PM

For getting into sushi, culinary, or any career you can feel passionate about, I recommend watching Jiro Dreams of Sushi. It's on Netflix right now.

Finishing touches on my panel for NashiCon tonight

RamenSoup43 | 04-03-13, 6:17 PM

NashiCon 2013 in Columbia, SC.... In less than two weeks!

(Gotta get my Youki Konpaku (Touhou) cosplay pressed.....)

MotokoAramaki | 04-03-13, 1:51 PM

I'll have to try that onion trick. Love them, but not their evil stinging juices in my eyes.

Hmm, I've been wanting to get a nice salmon cut, it's been relatively cheap recently. Found a recipe for a miso rub salmon that looks pretty good, but its been a while since I had it so I don't know if I want to try something unknown.... I tend to like fish for its lightness, and miso seems like it'd be overwhelming.

I've been substituting kale for a lot of things now, put it in soups, salads, on sandwiches, thinking about trying it in place of bok choy in stir fry. I'll do anything within reason to add a little extra nutrition to any meal. It also seems to last longer than most leafy greens too, keeps for several weeks and doesn't get slimy or gross like spinach or lettuce would.