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My local Asian market received its deliveries for the week yesterday, so I stocked up on ramen, thinking of this thread. Made my favorite Korean ramen soup last night. Warning: this flavor is really very hot! Photo shows plain ramen & contents of packets included. I usually add veggies, tofu or poached egg

Where on earth do you live? I'm not normally a breakfast person but your selections are changing my point of view. Very good looking eats going on here @rarerollingobject! ETA: on your profile, it says that you hail from Sydney, Australia. I just added that destination to my bucket list.

Thank you, @rarerollingobject I made a special trip to the Asian market today and found the frozen Korean rice cakes & some Korean "fish tofu" & coincidentally ran into a friend who is Korean (serendipity smiled on me today) and I showed her a photo of your dish. She helped me select the ingredients for the sauce. So tomorrow morning, I'm excited to try this dish. (I also picked up way too many bags of Korean ramen, but that's for another thread )

Oh boy, you've just lifted a huge load of guilt off my shoulders. I also thought they were all dried-fried and that's why they taste so good (well, that plus high sodium + MSG). I'm going to eat even more now! I love ramen, usually I'll drop a soft boiled egg & some sliced scallions into the bowl before slurping.

I would eat breakfast everyday if I could have this ^^^ If it's not too much trouble, would you link a recipe or give more info on how you made this gorgeous bowl of fire? PS I am also jonesing for your assorted seafood breakfast that made an appearance up-thread.

My impression is that the point being asserted is that this whole "A2 Milk" situation was contrived by marketers as a way to make more money. I assume that this special new milk does cost more than regular old milk? Personally, even though I grew up on a farm with a Jersey cow that lived in our neighbor's pasture and was never subjected to anything worse than, once in a great while, a rotten tomato being thrown at her for fun, I just don't like cow milk or meat. Goat milk is OK. I'm not sure why because we milked both animals the same way (by hand), & I grew up assisting in that task so I'm not sure what it is about the cow juice that turns me off but boy it sure does. I just don't like the way it looks, smells, or the way it feels on my palate. I especially dislike the taste. It tastes really greasy to me. Maybe this was because our neighbor always had a Jersey cow and those cows are well known to have a high percentage of butter fat in their milk. I dunno

Have you tried the frozen food section? That's where I go to buy plain, fresh Japanese ramen noodles (obviously they've been frozen, but they are quite different from the fried-dried packages). I confess, however, that my favorite ramen are the dried, cheap packages from Korea (extra spicy flavor) and the Thai brand "Mama" in Creamy Tom Yum flavor.

I enjoyed your video and I will try the recipe. Thank you for sharing. I just subscribed to your YouTube channel. Good job!

Excellent suggestions! Although I do love Vermont in the summer , it's more likely that I will take the online course. I tried to take an artisan bread class at KAF while visiting VT two years ago, but I got distracted by the Vermont Cheese Trail and by the time I got around to enrolling, the class was full

@Ann_T probably what I need is to attend a course like this at King Arthur Flour Baking School! (photo credit : King Arthur Flour Baking School

Wowser! That is a work of art! I've tried sharp knives and razor blades without very good results. But that's probably my fault. At what point during the last rise do you slash your loaves? Maybe I'm slashing at the wrong time?

@Ann_T could you please show a photo of whatever you use to splash the tops of your bread before baking? Your bread always looks so inviting. Are you a professional baker? If not, you should be!

Thank you for this info. I've not tried toasting wheat berries before cooking but that sounds like it would add a nice flavor. Last question, did you use high or low pressure? Or some other function when you cooked for 40 mins in the IP? I have a huge bag of wheat berries that was gifted to me, so I've been l looking for ways to use them up. Many thanks and your lunch looked delicious.

Love this type of meal. Reminds me of "gado gado", an Indonesian (?) dish. How long did you cook the wheat berries, and which setting did you use?

This is a link to the gingerbread cookies recommended by @Anna N and pictured above and up thread: http://m.styleathome.com/food-and-entertaining/recipes/recipe-old-time-gingersnaps/a/28351 Add extra ginger if the spirit moves you. Next time, I'll add some freshly grated ginger. We like our gingersnaps to have a little "zing" and these did not disappoint

I am sadly now in Florida, for almost 20 years. For many of those years, I have asked my local grocer to please get me some rhubarb. Initially, the response was, "I don't know what you're talking about." Finally, about 3 years ago, he did get me some rhubarb. However it was $5.99 per pound! PS I grew up in New England where rhubarb is taken for granted

Haha! Sorry about that, I didn't realize the lack of reference until just now.

Inspired by this thread, I made the "Style at Home" gingerbread cookies referenced up-thread. Added extra ginger. Very good recipe!

I had nothing but trouble with the recipe. Tried it several times. In the end, I decided that I just don't like these cookies, either. Glad to know that I'm not alone.

My cooktop is 36" and my exhaust hood is a 36" Zephyr II with 10" exhaust duct and 2 fans, but I wish that I had purchased a wider exhaust hood. Some smoke, fumes etc still escapes when doing high heat wokking on the front burners

As always, thank you for your kind and immensely generous help @liuzhou!

You can buy allegedly unadulterated porcini powder and others, on Amazon. The prices are dear, however. I'm happy with my cheap Asian market "magic mushroom powder" - even if it is not pure, unadulterated dried mushrooms. In fact, I just added some tonight to a standard tuna noodle casserole dish. & I have to say the results were outstanding. It was a huge hit with everyone who tasted it.

Hello @liuzhou, I have a question. Is it hard to accommodate vegetarians or pescatarians in your part of China? From your posts, it seems meat-centric. But perhaps I am misinterpreting. I'm seriously considering adding a side trip to your part of China when I visit Vietnam later this year But I do strongly prefer vegetarian food, when available Just curious to know if this will present a problem in my trip planning. Thank you so much for sharing your wealth of knowledge.

I'm a huge fan of the mushroom powder that is sold in my local Asian market, according to the label it does not contain MSG (not that I am opposed to MSG)

I have the Blue Star 25k cooktop with six burners and it's great for wokking and grilling, however you need a serious exhaust fan if you get one, preferably an exhaust fan that is at least 2 inches wider (on both sides) than your cooking area to catch all the fumes and smoke