Culinary Club: Ramen!


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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Displaying 5 of 50 topics | See All
Club Discussion
Gourmet Girl Graffiti - I've been waiting for a show like this!
0 replies by RamenSoup43 »»
02-17-15, 10:34 PM
RAMENSOUP RECIPE POST: Niku Udon (Udon noodle soup)
1 replies by Hinahime »»
08-31-13, 8:54 PM
Fitness stuff: Diet vs. Exercise
0 replies by RamenSoup43 »»
08-12-13, 7:25 PM
RAMENSOUP RECIPE POST: "Stuffed Peppers and Mushrooms"
0 replies by RamenSoup43 »»
07-19-13, 9:56 AM
1 replies by RamenSoup43 »»
03-02-13, 6:51 AM

Club Comments
RamenSoup43 | 02-17-15, 10:28 PM
So quite a few things happened over the month that I never had time to show up here, such as now working full time, two nieces that constantly visit, Christmas shopping season, and now moving to a different house which leaves 0 free time.

Now then, the past conventions I had the privilege to attend for the second half of 2014:

KantaiCon (Inaugural year, and the closest convention that I lived next to, being a 40 minute drive) was fun but as a first time event on an aircraft carrier took time to get used to. A combination of cold strong wind, cramped space, and no walls to block out other sections where sounds from another panel drowned out another panel were kinda taxing. Food was supplied by their on site food court, which was a Sticky Fingers, which is always nice. Also nice was meeting Rin Higurashi, a Japanese adult gravure and cosplay model. Not much with food and restaurants to talk about since there wasn't much of a selection.

Anime Weekend Atlanta was a hell of a drive, since I own a Kia Soul and had to cart 4 people with full multiple cosplays in my tiny back area, the weight actually making my tire lights go on. Literally 3 1/2 full days (72+ hours straight) of open convention. Things I learned: Once you park your car, keep your car in that spot or suffer. Always use shuttle from hotel to convention. And keep a steady supply of caffeine if you drive. Oh, and never ever deviate from your driving plan no matter how much your guests beg you. Leaving it at that. The hotel that housed AWA is also connected to a little mall with some good places to eat. They do serve alcohol which is nice, but one that was a nice concept was the Asian hot plate buffet. Pick all your raw ingredients and seasoning, then at the end of the line they will cook it all to order. My love for Kirin Ichiban was revived being able to have it again, and you get to be more creative there with what you get at a fair price. Pizza place there also good, which was right across. Sunday I ate at the bagel place in the shopping center around the corner. There needs to be more bagel places in SC.

Final spot on my list was BanzaiCon, which is my convention I do my thing at. This time I got 2 hours to play around with, and everything went off well, except I wasn't able to physically do the panel and cook in between because of no audio from my laptop hooked up to the speakers. Anyway, plenty of onigiri seasoned with sushi-zu (rice flavoring, usually rice vinegar, salt, and sugar) furikake (a rice seasoning of different flavors like salmon, shrimp, wasabi, nori, etc) and even some tamagoyaki (rolled omelette). Overall, it was the best run so far. Unfortunately it may be the last in awhile since this year they moved from a hotel to a convention center, which means no outside food of any kind. Around the same time is an October music fest which I got to see Southern Culture on the Skids and rocked out in cosplay. Plenty of eateries around the Columbia area, but my favorite is my old work company, Tsunami Sushi Bar and Grill. Highly recommend Chicken Katsu, Spider roll, and their own Teriyaki recipe. Fried ice cream and mochi is nice too.

Anyway, I don't mind if TL;DR because this is a lot to remember from half a year ago. But when I do get to update I'll share what I can with experiences. For now just keep up with your own cooking talents and the scene around you, as well as whatever your curiosity leads you to try out. In any case, have fun!

RamenSoup43 | 07-05-14, 8:09 PM
So I may be a regular guest at BanzaiCon, doing my panel there. Last I spoke to the people in charge of that event they do like me doing the event, even though it's a difficult one to pull off and since they give me more time this time I was going to do less panel and more hands on this time. I'm nowhere near as experienced as the regular guests there (Thor Thorvaldson, That Godzilla Guy, etc.) but as a reoccurring panel I do hope I get to that status soon. Just keep at it, right? In order to get better, keep practicing and doing it.

RamenSoup43 | 05-12-14, 10:10 PM
Anyway, long time since I checked up in here, but still doing my thing.

Nashicon was pretty fun, though the rain did drive away my idea mostly... Even though, I still brought taiyaki and shared with anyone who wanted to try, as well as saved myself a few lunches by snacking on a few, heh.

Been busy with life stuff mostly but now that my sister brought my niece Emelia in this world (while I was at the con, but went straight to the hospital the next day to say hi to my new niece... I'm just glad the con was in state) I'm gonna try doing more cooking stuff.

Already got the okay to do my panel at BanzaiCon for the third straight year! This time I think I'll let others try to do the cooking, but the onigiri will still be for everyone to make. Looking for some old cake ball molds so I can make takoyaki this time. I think festive foods will be on the menu this year.

Thought this was fun, and unlike other custard recipes I came across this one uses simple ingredients. CookingWithDog is so awesome, and they are still going strong on YouTube.

This uses the tempering method with eggs, meaning you add hot liquid to cold ingredients. Pour your mixture in slowly to prevent any overcooking of the eggs. You'll see if you do it right when you strain it out in a sieve or mesh strainer. Anyway, take care and have fun!

YummyLunches | 03-31-14, 2:01 AM
That would be awesome if I was nearby. :x
I'm not though. Uguu.

RamenSoup43 | 03-31-14, 1:57 AM
Taiyaki at the pre-con party for NashiCon, since I can't do it at the actual con. Come down to Columbia SC if you got no travel plans during April 19-21.

And still doing my panel in October.

RamenSoup43 | 02-01-14, 9:09 AM
So yeah, been away for how long now? Anyway, just a little update and an easy Tuscan recipe (thought I'd find something after reading Gunslinger Girl again)

Right now I'm hoping that the organizers for NashiCon will pull through to letting me cook inside of the convention center. I do want to let people try some taiyaki and what not. I mean it's an anime convention and I'd like people to try it at least once since we all are kinda curious about it....

So a recipe I'll share is Panna Cotta. It's a desert dish that's really similar to a pudding. Serves 3.

1 cup heavy cream
1 cup half and half
1/4 cup sugar
1 tsp vanilla

4 tbsp milk
1 packet gelatine

Combine top ingredients in saucepot. Stir and heat over med-low heat until the sugar is dissolved.

Combine milk and gelatine in heat-resistant container. Set aside.

Pour cream mixture onto the gelatine mix. Combine and let cool.

Divide cream into smaller containers and cover with plastic wrap. Leave in fridge 4-6 hours or overnight.

After set, run a knife around the sides of the dessert and flip onto plate (same with a pudding). Top however you want. I did a blueberry drizzle. (1/4 cup frozen blueberries, 2 tbsp sugar, 1 tsp water, 1 tsp vanilla extract, simmer med heat until sugar is dissolved)

RamenSoup43 | 11-28-13, 11:34 AM
Hey, what's everyone thankful for this year?

RamenSoup43 | 10-28-13, 6:33 PM
Another convention finished with yesterday.

The panel "Culinary Club: Ramen" went off pretty good, and this time I didn't make that much of a mess, though I still went over in time a bit.

The staff at the Columbia Mariott is awesome, and helped me get set up for cooking taiyaki! The taiyaki got good reviews in taste, and as always people enjoyed making their own onigiri. Again though, if I critiqued myself, I'd give myself a 7 out of 10 for lack of prep and having a slow computer to work with (heh).

The convention organizers told me I can take a 2 hour block if I wanted to, and that although it's one of the more difficult panels to accomplish they would like to see me back next year!

Oh, and I got to meet Vic Mignogna again and it's pretty cool that he recognized me from last year immediately. I also got to meet Lisa Ortiz, which has been kinda a thing I definitely had to do in my life since she got me into anime with The Slayers.

Throw in a long set list of Rock Band and my first experience with Cards Against Humanity, I'd say I had a pretty cool time and will most likely be back to cook again in Columbia next year from now.

Club Stats
Members: 43
Pictures: 15
Category: Other
Created: Aug 27, 2011

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RamenSoup43 (Creator)

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This is a public club. Anyone can join and invite others to join.

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