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Here, no matter what the package says, most people eat one pot each. I've never seen them being shared. You don't really 'cook' them, but rather, reconstitute them. The various packs inside containing sauce and powders and dried vegetables etc are poured on top of the noodles, boiling water added and the pot recovered. Back in the day, I would light a cigarette and leisurely smoke it. When the ciggie was done, the noodles were ready to eat. I quit smoking on May 20th, 2003 and have rarely made pot noodles since. Railway stations and even trains still have free boiling water here for the purpose.

Those two are the most traditional types, so I'm unsurprised that's what they are stocking. White lotus paste tastes of nothing much at all, but is sweet.

I saw that, too. Interesting However, I would point out that they're not all mooncakes in the image. Only he round ones are; the circular shape resembles the moon and is an important part of the symbolism. The pig shaped one in the centre is a 猪仔糕 (zhū zǎi gāo), Zhuzaigao, piglet cake. These are also traditionally eaten at the mid-autumn festival, but were originally made for children. They consisted of the same mooncake crust as the traditional Cantonese type of mooncake, but were not stuffed with the heavy contents. Instead they were solid crust., which was thought would be better for kids who wouldn't be able to stomach the heaviness of the regular mooncakes. Today, they are sometimes sold stuffed, but just as often, not. The fish shaped cake to the pig's tail end is not related to the mid-autumn festival, but is a 新年魚年糕 (xīn nián yú nián gāo), New Year Fish Shape Cake. They are one type of 年糕 (nián gāo), Nian gao or New Year Cake and are made from steamed glutinous (sticky) rice. These are traditionally served at Chinese New Year. I have no idea what the red rabbit-looking thing is.

@TdeV for those times , Fz does not matter . the shoulder , was , well , in a bag ? yes , I think you can keep the shoulder in the bath until dinner as that's a longish time to begin with , even from Fz , so the extra I dont think will change much . pls take a pic or two and let us know .

On Saturday at 9:30 a.m. I put frozen pork shoulder into a pot of cold water and set the temperature of the Joule to 133ºF. It's supposed to sous vide for 72 hours. How much time do I add to the 72 hours to accomodate the frozen meat and cold water? Can I keep the Joule going until dinner time (~ 77 hours) ?

Sounds delicious!

Here's some advice from Peter Kim's recent book, Instant Ramen Kitchen (eG-friendly Amazon.com link). I posted a review over in the cookbooks topic. His steps are: Prep - gather ingredients, slice, measure Pre-simmer - sear, sauté, bloom spices, depending on your additions Simmer - cook noodles and ingredients Finish - mix, top & serve His recommended cook times are shorter than most package instructions, partly because he likes a bit of chew in the noodles and because the noodles continue to cook while you’re finishing, topping and plating so a shorter time gives you a little buffer before the noodles get mushy. Obviously, your taste may vary. He recommends a cook time of 2 min for thin gauge noodles like Top Ramen, Maruchan and Sapporo Ichiban, 2 min 30 sec for medium gauge noodles like Shin Raymun, Jin Raymun, Chapaghetti, and 3 min for thick gauge noodles like Neoguri and Buldak. My favorite is the Prima Taste brand Singapore Curry La Mein which has a cook time on the packet of 7 min and I aim to finish the simmer step somewhere around 5 min 30 sec. I add my veg according to how long they need to cook. Obviously, with the shorter simmer times for thin noodles, you may need to add some longer cooking veg before the noodles go in. This really depends on the brand as the packets vary in size, how much stuff you add and your appetite. The brand I mentioned says each packet makes 2 servings and that’s what I usually do. The Prima Taste noodles I mentioned come with 2 seasoning packets and I use them. It is huge amount of sodium so I try to add a ton of veg to balance it out and it’s a rare treat. I’m going to try some other brands so I can play around with ideas from the book and will probably start with using ~ 1/4 of the seasoning packet and go from there.

I'll taste them before I freeze them and let you know. Added: i was going to do them in the microwave and dang, in the middle of the first one my microwave oven died. They are now all on sheet pans in the oven.

I agree about the salt. With add-ins, that makes too much food, @rotuts. I used 2 packets noodles resulting in 4 generous meals!

@TdeV Ill suggest that packet that's included has way to much salt. way to much. one packet of noodles seem fine // person.

Last night I made my first noodle bowl with added chicken thighs, fresh tomatoes, slow roasted tomatoes, couple handfuls spinach and two jammy eggs. No photos. I need some advice. If making packets of ramen noodles, how many packets do you add per person eating? (We're usually 2 eating) Do you use the sauce packet from the ramen noodles? If not, what kind of seasoning do you do? How do you sequence the cooking? We started with the noodles. By the time all ingredients were combined, the noodles were soggy. So, not a good order. Any other tips? I went through this year's Dinner and Lunch threads looking for photos of noodle bowl meals, hence a call out to @btbyrd, @liamsaunt, @Neely, @Ann_T, @johnnyd and @liuzhou. Thanks.

As I recall the white is quite less expensive than the green. I've found the white OK but nothing to write home about. After the green my second favorite is the blue.

Looking forward to which you prefer. There are more and more types of squash that I haven't heard of around here these days.

Yesterday we went to an local farm gate which we frequent to buy squash. We came home with some that were familiar to us, some we'd never heard of. Today they'll be cooked up and frozen in meal-sized portions.

Steelhead trout (from Guadalajara Costco). With white bean, pickled onion and cuke salad in a rice wine vinaigrette.

After a very disappointing Hat Yai fried chicken from a Thai vendor in a new food hall, I had to make the king of fried chickens.... Padang fried chicken with sambal ijo and merah.

Savory Dutch baby with gochujang salmon from Everyday Korean. One of several variations this book has for a one-egg, single-serving Dutch baby baked in a little 6-inch cast iron skillet. Didn’t puff as much as last time but was still light and fluffy.

I'm with @C. sapidus, making things my partner doesn't enjoy before he gets home from 3+weeks hunting. green curry with shrimp. Tonight's will be the same! I asked partner if he has any food requests for when he got home so i could get supplies-BLTs is what he asked for!

@chromedome you'll love your water system! We've got a system that catches half of what falls on the house and shop and waters the raspberries, strawberries, and haskaps. Slow rain years i can get to July without using the well, this year I've not emptied it yet. We've got a very deep, good, well but the electricity saved not running the pump for this section of edibles is noticeable. While some of you are still harvesting, it's nearly time to put things to bed here. Supposed to have freezing temps this week. So today I'm deep watering the fruit trees and everything else. The hoses attached to outside spigots will get pulled midweek, the catchment tank won't be drained for a few weeks. Haskap berry bush Strawberry bed- Oregano-(and marigolds) And two basil plants. One is already unhappy at the temps the herbs and marigolds will spend all winter where they are in hopes of ground bees using them as winter shelter. The strawberries don't get mulched either. Most folks up here will cover with straw, I don't. I'm loathe to baby anything, I'll fertilize and water but taking the time to cover/ wrap etc is beyond me.

I was in one of the local supermarkets yesterday, and passed a mountainous display of mooncakes. After following this thread, I was curious enough to take a closer look. Turned out they were all basically the same two varieties: white lotus paste, with or without egg yolks. I would buy a single one just to find out what white lotus paste tastes like, but not a big ol' tin of them.

A shonda, I tell you!

Oster French Door Countertop Oven

@weinoo when bagels went sandwich , the bagel ( hot , crunchy surface , plain ) was lost forever . The owner of a N California successful chain told me that happened or they would go our of business .

Yeah, I noticed that the price really didn't change that much in the last 4-5 years. It was always the premium tap.

I think that's fairly reasonable.