ghost_shitThe introduction of Swiss brown mushrooms to my Korean ramen has been quite revelatory.
nick@ghost_shit are you spying on my lunch?
(no photo, I ate it already)
@nickzoic Delicious! What variety are the dumplings?
@ghost_shit Aldi frozen pork & chive ones. Pretty good. Simmer them for 5 minutes in the red stuff from the noodles, then add everything else and simmer a further 5 minutes or so, then eat rapidly and gloat about it for as long as you need 🙂
The fried eggs in the photo were actually leftovers from making breakfast for guests, but I'll often soften the noodles in hot water, fry a couple of eggs up just until they're a little crunchy on the bottom and then dump the noodles in with them to continue to cook and combine flavours as the eggs finish cooking in the soup.
I spend far too much time thinking about noodles.
@nickzoic Here is today's lunch: Jin spicy #ramen, with Golden Wok 'Grandma's Pork Gyōza', carrot, green beans, and wombok. I'm not proud of the composition, but that's pretty much how it came out of the pan.
@ghost_shit Today's version: Shin red with "swiss brown" mushrooms, some leftover chicken, a couple of Buldak spicy dumplings (quite nice, unusual filling texture, if you like Buldak spicy noodles you'll like them) oh and also some Korean seaweed.
@nickzoic I bought the Buldak spicy noodles once, but they were *too* spicy. Nowadays, I can smash a bowl of Jin spicy without issue, so it might be time to revisit the Buldak (when it's on special, of course).
@ghost_shit I don't mind the carbonara-esque ones or the "spicy" ones but the "2x" and "3x" are beyond my scale of enjoyment :-) Will definitely buy the spicy dumplings again though.
@nickzoic I seem to recall reading a kerfuffle in which Balduk was banned somewhere for being too spicy. Possibly bullshit, but...
@ghost_shit Banned in Denmark I heard, and to be fair if you're not used to spicy foods they could really fuck up your /hygge/.