knife cut noodles are delicious! a bit like a tagliatelle. you can find them in many Asian markets, made in Taiwan or China. I like the Taiwanese ones best (Chinese ones have a different texture but are also good)
they may also be spelled ‘dao hsiao mian’ or ‘dao xiao mian’
boil noodles separately from soup. Just like in pasta. The starchy water isn’t tasty.
So, I tried my hand at bak chor mee last weekend. And while it's not as delicious as the bowl I had from Maxwell Hawker Center in SG, this satisfied my craving.
News: UK festivals being cancelled, why? ( Too many)
UK greasy spoon cafes disappearing, why ( Young people don't want that)
Common theme: moving into the future not staying in the past.
Had to close work early as too windy. Then had to go shopping, so missed lunchtime. Nice to have hot noodles!! #noodles Now to finish unpacking the shopping. The wind has made my head hurt 💨
"The popularity of instant noodles is spreading quickly in developing countries: in Africa, South America and parts of Asia where noodles are not part of traditional diets. This has come with concerns about their link to the rise of non-communicable diseases, particularly those related to the heart, because of the high levels of salt they typically contain."
Noodles and sundogs and pyramids, oh my! Thank you to Q2 viewers Stacey, Sherri, Suzanne, and Bob for your great photos of our cold, beautiful weather!
#Horror & #film fam, I'm breaking my brain over a #movie I watched some time ago. Patchy memory, maybe any one of you can piece this together:
Two people in a dilapidated wooden cabin. One of them needs to be constantly fed instant #noodles / #ramen so she(?) can come back to life. The dead person's in a box for a duration of the film.
I'd describe it as a drama with horrific elements. Poss. Asian, maybe #HungryGhost related. Pre-90s. Full colour but dark. Contemporary setting
While waiting for a work process to finish, I felt the need to enter "A woolly mammoth, eating a bowl of noodles." in the command prompt of an AI picture generator.
Needed a break yesterday so we went "Begyle Brewing" near the Irving Park Brown Line. Chicago has a great craft beer scene and @seanbala is following the "Chicago Brew Pass" from "Choose Chicago" - this is our third one! We got some excellent Begyle Blonde Ale (according to @dohappybelove it has hints of rose and honey). The atmosphere was really relaxed and cozy.
We were feeling spontaneous and so went to "Orange Garden" for vegetable Lo Mein with Tofu. Founded in 1932, Orange Garden is Chicago's oldest Chinese restaurant. It has iconic neon signs, large portions, and an interior that has not changed much in 90 years. Excellent food at a great Chicago institution!
"On social media, several people have been shocked to discover the original Cup Noodles were never meant for the microwave. Others are equally baffled that people have been microwaving Cup Noodles despite the label clearly saying “Do not microwave.”"
I had a blood sugar crash today, so my #lunch had to be a bit of a #ComplexCarb bomb. What better way to do that than to have #Wuhan's most famous #StreetFood: 热干面 ("hot dry noodles"). (Note: famous, not best! That honour falls to 豆皮 in my considered opinion!)
This dish is a relatively recent innovation and consists of extruded (not cut or pulled) #alkaline#noodles (this gives it a very different mouthfeel and a completely different reaction to sauces used on it) which have been briefly cooked, ideally, in a complex chicken broth, pulled from the water, drizzled with sesame oil, then rapidly cooled to room temperature. The noodles are then, at the time of serving, dipped briefly into the broth again to heat them up before being dumped in the bottom of a bowl, with sesame sauce and soy sauce (only a tiny amount!) thrown on top before garnishment. (Most restaurants these days put out the garnishes in a buffet so you can decide what you want in your noodles.)
Before eating you mix the noodles, the sauce, and the garnishes together and eat with great delight. (The final three words are mandatory!)
My garnishes of choice today included: marinated seaweed, chili oil, pickled daikon radish, coriander leaves, and the omnipresent green onion.
A cheap-and-good northwestern Chinese place facing the Roddick Gates, attracting Chinese and others alike. The small space gets quite crowded at dinner time. The noodles are hand-made in the front of the shop, though the sound of slamming them against the board can be quite frightening to eaters.
Hallo friends. Skye is helping me look at a canned spaghetti sauce recipe as we have a couple of tomatoes (see 2nd pic). 🍅 The big red ones are not pictured, there are about 30 more. BunMum will sort and organize tomorrow. Had to get them in as it’s a killing frost tonight.
Sewer line update: Project manager said wait on the crack and 2nd sag - save up (ha) and we will do a camera check next year. He felt so sorry for us he gave us $500 off, which was very kind and kept it with tax to $17,000.
Absolutely make your own #pasta, it's easy (at least the simple straight #noodles) and the fresh stuff is amazing.
One of the little hand-crank machines that can roll the dough out to various thicknesses and cut it into #linguine/#fettuccine works well and isn't crazy expensive.
I still use bought dry pasta - especially for stuff that needs extra work like #bowties or shells, or fancier machines that can do #rotini, but fresh linguine is a special dinner for sure.
New Korean noodle house is on its way to Historic Third Ward (onmilwaukee.com)
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