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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.

Baked 21 small sourdough rolls this morning. Some to giveaway and some for the freezer. Made Moe a toasted Peameal Bacon and fried egg sandwich on one of the rolls for breakfast.

This place would probably be included in my Top 5 NYC bagels... Mind you, I'm a mini-bagel person - I want my bagel to be around 75 grams, not 150 like the monster, sandwich-sized bagels. In other words, as bagels once were.

With apéritifs last night, before dinner... Pa amb tomàquet, along with Lomo Iberico and Chorizo Iberico.

Chimay White is $14 for a tulip glass around these parts.

Yes, similar shape, although it's an older variation so different cladding/finishing/etc. Family got it on clearance many years ago and uses it mostly to make tomato sauces (it's too heavy for her for anything else). I used it to make three meals, it worked great and decided I like my DO better.. Physically the two are very similar however the handle and subsequent lever physics makes the pan unwieldy and tough to store in my kitchen. If someone gifted this to me and I didn't have the DO, I'd be... souper... happy with it. On the other hand, if I had to purchase one, I would look for something else unless the WS was on steep discount compared to other options. At some point in the next couple weeks, I'm going to visit the snooty stores and check on the 3-4qt options in order to familiarize myself with size and weight. All these years I've been able to make various 1-2 portion dishes in my 2qt one, it's just... souper... tight, often times there's spillage or splashing, a little more space would make stirring and adding ingredients less stressful. To be continued!

Still does - the widget! Releases nitrogen into the beer when the can is opened...https://www.guinness.com/en-us/our-craft/guinness-innovation