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 53 topics | See All
Club Discussion
KITCHEN KNOWLEDGE: "Chopsticks Dos and Don'ts"
RamenSoup43 - Nov 21
0 replies by RamenSoup43 »»
Nov 21, 8:14 PM
KITCHEN KNOWLEDGE: "There's a party in my mouth and everyone's invited!"
RamenSoup43 - Apr 4
0 replies by RamenSoup43 »»
Apr 4, 7:04 AM
KITCHEN KNOWLEDGE: "Just showing off?"
RamenSoup43 - Apr 1
0 replies by RamenSoup43 »»
Apr 1, 11:05 PM
Gourmet Girl Graffiti - I've been waiting for a show like this!
RamenSoup43 - Feb 17
0 replies by RamenSoup43 »»
Feb 17, 10:34 PM
RAMENSOUP RECIPE POST: Niku Udon (Udon noodle soup)
RamenSoup43 - Aug 22, 2013
1 replies by Hinahime »»
Aug 31, 2013 8:54 PM

Club Comments
RamenSoup43 | Nov 21, 7:41 PM
Just a little update: BanzaiCon panel went smoothly and even without cooking this time it actually flowed better. Guess I'll try this format at NashiCon next summer, or even try to make IchibanCon or any other east coast convention.

Any notable conventions to try to set up shop that need a food panel?

humbledsoul5121 | Jul 15, 9:34 PM
Hey RamenSoup43, I have been watching Shokugeki no Souma (currently on episode 8). I agree that those eating scenes are intense. So far it was been very entertaining and I've been meaning to look up more about the "science" of some of the dishes they make in the show since it sounds legit enough to be factual. I'm by far not a chef, or even a regular cook though.

Unfortunately I won't be able to attend BanzaiCon, but I hope your panel goes well. ^_^

RamenSoup43 | Jul 15, 8:19 PM
If anyone is in the SC area during October I'll be running my panel at BanzaiCon 2015!

Because of the change of venue there will be no cooking demo but I will be handing out little recipe pamphlets to those who are there

RamenSoup43 | Apr 4, 7:07 AM
Just posted something about smell and taste and how it affects how we eat.

So anyone check out Food Wars!: Shokugeki no Souma yet? Those are some intense eating scenes.....

RamenSoup43 | Feb 17, 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 | Jul 5, 2014 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 | May 12, 2014 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 | Mar 31, 2014 2:01 AM
That would be awesome if I was nearby. :x
I'm not though. Uguu.

Club Stats
Members: 45
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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