I did my very first pop-up last week and it was amazing! I did 40 bowls in 3 hours and failed a lot.
Renegade Ramen Pop Up #1 PRESALE for Venmo
Ramen with shoyu paitan, garlic oil, scallions, miso butter corn, homemade noodles, rolled sous vide pork belly chasu, wood ear mushrooms, and whole soft egg. $16 Spicy bomb $1 Extra egg $1 Extra pork $3 Extra garlic oil $1 Extra scallions $0.50 total it up and Venmo me to reserve your dinner! https://venmo.com/code?user_id=3127434870259712419
So I decided to make tonkotsu boiled for 28 hours. And then made a slap-chop video about it. It is my Moby Dick, my white whale, my elusive dream ramen.
Tonkotsu is one of those broths that is so hard to get it right like in a restaurant. In the US it is likely that your first ramen in a restaurant was tonkotsu – thick and creamy and unctuous and delicious. Miles away from wrapped brics of ramen from the corner store and piled high…
STATE OF THE RAMEN – Cooking Instructions
If you bought a Batch 6 kit, you are in luck. It is the BEST RAMEN I know how to make after years of obsession, trial, error, tasting, research, and cooking. Homemade cloudy ramen broth from pork and chicken seasoned with onions, garlic, dried fish, and seaweed. The broth is finished with concentrated soy,mirin, and…
Renegade Ramen Project, Batch 5
If you have the most recent batch, you can refer to https://youtu.be/u_nM4BBFQPo for my video about warming up the soup and prepping the noodles. Some differences with this batch: For the pork belly slices, these are not boiled but roasted so they are not as fall-apart tender as before – a trade off of flavor…
Finally
I have a couple of sleep trained babies. This means I will finally have the time and focus to capture the research I have been doing and progress that has been simmering in the background. Shoot maybe I’ll drag out the hours of footage I shot last year and post it up onto YouTube. Finally….
Instant Pot Filipino style Adobo Version 1.0
I actually made a decent pot of adobo and it was FAST 1lb chicken thighs (bone in or boneless, your choice) 2lb pork Shoulder, Cubed into 1.5″ pieces 1.5 cup vineager, your choice (I had Apple cider vinegar laying around) 1 tbsp ground black pepper (honestly the more the better) 1 cup soy sauce, again…
My imaginary menu
Have you ever daydreamed from within your current job about having a job that engages your passion? I dream often of running a broth based business and have created several menus dozens of times over. I might even be brave enough to share one of them someday. My imaginary restaurant would also serve the…
The Process
I am writing with no clear goal here but here is what is up: I had some luxurious free time when the babies were asleep and we were all in the kitchen. My wife and I had made our way to a local HEB and I was stocked up with pigs feet, a chicken carcass,…
The Uncommon Ramen Channel 