# College Cuisine - !#@% Ramen!

**URL:** <https://boards.straightdope.com/t/college-cuisine-ramen/316823>\
**Category:** Cafe Society\
**Created:** [August 13, 2005, 3:33am UTC](https://boards.straightdope.com/t/college-cuisine-ramen/316823 "2005-08-13T03:33:14Z")\
**Posts on this page:** 3\
**Page:** 3

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**Author:** ![rjk](https://avatars.discourse-cdn.com/v4/letter/r/ed655f/32.png) [@rjk](https://boards.straightdope.com/u/rjk)\
**Post date:** [August 17, 2005, 12:39am UTC](https://boards.straightdope.com/t/college-cuisine-ramen/316823/41 "2005-08-17T00:39:19Z")

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I do a pork adobo with a similar recipe: 1.5 lb lean pork, an onion in chunks, 4-6 cloves garlic, 1/4 cup vinegar, 1/2 cup dark soy sauce, and either chopped fresh ginger or hot peppers to taste. Sear the meat (no need to brown it), throw in the onion until it wilts, then everything else, and simmer gently until you can’t stand it. Add a little water whenever it’s needed. The onion disappears into the sauce after an hour or so. Keep simmering! An hour and a half is good, two hours is better. Traditionally it’s served fairly dry, but you can add water if you want more sauce. Serve over rice.

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**Author:** ![Sattua](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/sattua/32/11906_2.png) [@Sattua](https://boards.straightdope.com/u/Sattua)\
**Post date:** [August 20, 2005, 11:58pm UTC](https://boards.straightdope.com/t/college-cuisine-ramen/316823/42 "2005-08-20T23:58:19Z")

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> [@Hello Again](#):
>
> Here’s a really really simple recipe for chicken thighs – we used to cook this for our Russian Club dinners, I think it’s Georgian actually.
> 
> Take the skin off a bunch of chicken thighs and/or legs – maybe about 8 (more is fine too). Drop them in a large pot.  
> Peel the skin off the cloves of an entire head of garlic. Drop those puppies in the pot.  
> Peel and cut 4 carrots into large chunks. Drop those in there too.  
> NO LIQUID IS ADDED

I just made (and ate) this for dinner… I added rather a lot of dry thyme to it and left some of the skin on also. Holy… ooo… oohh… oy. Gosh. Golly. That was _tasty_. Really, really tasty.

Had it with Nigella’s “Figs from a Thousand and One Nights” for dessert. Sensory overload.

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**Author:** ![Catalyst](https://avatars.discourse-cdn.com/v4/letter/c/e47774/32.png) [@Catalyst](https://boards.straightdope.com/u/Catalyst)\
**Post date:** [August 21, 2005, 4:11am UTC](https://boards.straightdope.com/t/college-cuisine-ramen/316823/43 "2005-08-21T04:11:46Z")

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I can’t wait to try these recipes. Unfortunately, the school decided not to start the planned renovations until sometime in July. Thanks to their amazing planning skills, we won’t have a fridge or stove installed for another two weeks. That would be bad enough on its own; the missing faceplates for switches and showers, burned out lights, missing mirrors, uninstalled closet doors, and leaking and barely functioning (not at all in my room) air conditioner—with a heat index of 110F today—are just insult to injury.

Well, at least they were able to replace the completely adequate carpet with brand new and already scratched tile. :smack:

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