iberico bar: true lard leaves no traces
by rameniac | 09 Mar 2011
Anyone who knows me well will likely know of my affection for Spanish cuisine, a passion which rivals and in many ways, surpasses even my love for ramen. Admittedly, I don’t eat noodles nearly as much as I used to. A steady diet of Mediterranean influence - fish and tomatoes, olive oil and beans,has replaced a lot of my gonzo noodle slurping in recent months. In part this has to do with health; all those fats and carbs have to go somewhere, and as relatively young as (I’d like to think) I am, it’s never too early to cut back on the calories and perhaps spare a few arteries in the process.
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the associated noodle press
by rameniac | 15 Jul 2008
A few weeks back, journalist Adam Goldman interviewed me for an Associated Press article about the increasing popularity of ramen in the U.S. As I no longer work for a newspaper and don't have access to the AP database, I wasn't sure how I'd find the resultant article. Thankfully, site member
tampopo put it up in the rameniac forums! Here's a
link, courtesy of the Times and Democrat of Orangeburg, South Carolina. Hopefully, the day will come when every small town in America has a ramen shop (or two, or eight) to call its own!
nano noodling
by rameniac | 29 May 2008
Now I've seen everything. Faithful rameniac reader Delicious J sent in this tip about the
world's smallest bowl of ramen, a nanometer-sized portion of ethanol soup and nanotubular noodles in a silicon "bowl" carved by professor Masayuki Nakao using a using a particle beam at the University of Tokyo. The bowl is apparently 1/100th the width of a strand of human hair. "Kaedama kudasai!" I'm gonna need extra noodles with that. And probably a side of gyoza.
via pink tentacle via yomiuri shinbun
