Lately, this is the one I’ve been going for on my lunch break at work;
It’s pricier than your typical microwave ramen bowl ($1.54 here), but the spice packet makes the closest thing to real restaurant-quality tonkotsu broth that I’ve found aside from the concentrate I buy online, and it comes with a little packet of chili oil for stirring in after it’s cooked that gives it a decent amount of heat.
Indonesia is the fourth largest country? Huh?
We are also fans of Sapporo Ichiban and haven’t had any issues getting it. But we only eat a few a month and like others, add stuff. Eggs are often added 
Um … yes?
Sorry, I was thinking land size, not by population. My bad.
For those curious (like me just now), Indonesia is in 14th place ranked by land area or by (land + water) area and 10th place by water area alone.
All those measures still make it one of the larger countries after the handful of truly huge ones.
See for more:
wow, when I first discovered ramen in 1986( I was about 11 years old and tired of sandwiches and wandered the aisles while grandma shopped and she let us try it )
it was 20 packs for a buck and they wouldn’t allow single purchases it was 20 or nuttin’…
And I probably eat it in the most unhealthy way … i drain the water and just add the flavoring to the noodles … I read it on a pack one day and decided to try it …
ramen also was the cause of the 2nd worst self-inflicted injury i ever had …
wow we had that in certain stores and I thought it was better than maruchan and Nissin but it disappeared and I haven’t been able to find it for years… thanks
I’m not sure I would put it into such starkly pessimistic terms, but it’s basically correct. Ramen is typically (always?) infused with oil, which is why one should pay attention to expiry dates rather than assuming it’s just dehydrated pasta than can be kept forever. After a (long) while, the oil goes rancid.
Inquiring minds want to know more.
Well it was a very unique set of circumstances that all came together one day
ok I was 12 and just learning to cook and it was laundry day in June in the edge of the Mojave desert which normally is about 105 F meaning the only thing I was wearing a pair of those swim trunks that were always too loose because my tying skills stink with the netting inside since I did my own laundry and usually waited until I didn’t have anything to wear because we had a clothesline which I hated using
also of note, I’m physically disabled and can’t hold things with one hand for very long
So to make noodles mom gave us a small saucepan that she bought for 35 cents at a thrift store and the handle was loose because it was held on by two screws we were always tightening
So I fill it up with water and have it boiling put the noodles in and its done so I’m taking it over to the sink so I didn’t make a mess when I poured it into a bowl … all of a sudden Mom yelling about I’m taking up the clothesline and need to check them and I’m yelling back telling her to wait a darn minute
well what I didn’t know was my brother let the other screw fall out of the pan and didn’t fix it …so between my hand shaking and the pan being loose the pan turned to the side and dumped it all down the front of my shorts which I wasn’t holding up …yeah …
I jumped out of them so fast I was nude in the kitchen screaming and mom panicked for a moment before she made a tub of freezing cold water and made me sit in it for 20 minutes … and it looked awful and I went to the er and they said everything was fine but I had a rather large ice pack I had to hold down there for another 90 minutes and a gown to take home which I had to wear for a week .and a cream I had to rub on my bits …the worst week of my life ever …
Oh, OUCH. Burns are a particularly gruesome sort of pain. That must have been awful.
You guys have made me want to get ramen.
My favorite is Shin Ramyun (a Korean brand) and preferably the “Black” version, but I haven’t seen any shortages on that.
Back on Nov 30, I mentioned in this thread about my newfound trick of preserving scallions (green onions) by planting them roots-down in a jar of water and keeping them in a cold garage. (Relevant to the thread because a garnish of fresh scallions is so important to ramen!)
This has turned out to work out extremely well – in fact, possibly a bit too well! They definitely stay crisp and fresh for weeks, unlike the kind in the fridge that will go soggy and limp within a day or two. But you can’t really keep them that way indefinitely because they actually start to grow, but the growths in a cold dark garage are thin and pale and, to me, are more like mutant scallions. They don’t have the fresh aroma of proper deep-green scallions when chopped.
So I’m officially placing an upper limit on how long this preservation method is feasible. Probably two or three weeks. I’ll throw them out once they start to grow.
Put them on your kitchen windowsill and clip the tops as needed. I can keep a bunch of scallions going for quite a while (6 months or more) before the bulbs get too big for the glass.
Good idea. I frequently use green onions, and am pissed when I find that the ones I bought three or four days ago are now slimy or wilted.
So you mean in a jar of water, the way I keep them, but in a warm room in sunlight instead of the garage?
Yes, that is how I do it.
These are about a month old and will keep growing until I start to worry about the bulbs cracking the glass. The bulbs are pretty tasty all by themselves, btw.
OK, thanks, that’s what I’ll do. For some reason I thought keeping them cold was advantageous.
P.S. Greetings and skritches to Gormless/Gorgeous George.
Limits have not been a problem in Canada. But the prices are up to a dollar a pack. Thirty years ago, we had to go to Chinatown to buy the good Japanese stuff - ten bucks for a box of thirty.