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I have never heard anyone say making Ramen Noodle soup was *complicated*!! They let kids make it for themselves and old people and homeless people and lazy people, so please explain the complications, as I don't eat the stuff myself. |
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Besides which, most bouillon broths can be found in jars and one just puts a spoonful in hot water. |
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Have to agree with [xandram] here. |
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Now, how do you get the lid off of a pot noodle again? |
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You actually EAT the stuff in the little foil packet? |
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I treat those thinks like the little dessicant "DO NOT EAT" capsules. |
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One good boullion cube, shake of soy sauce and a fistful of frozen veggies. |
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psssst [skinflaps] lid of pot? |
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In the UK, Pot Noodle is a specific brand of cup noodles (ramen-style snack). It consists of a dehydrated mixture of wide noodles, textured soya pieces, and vegetables, available impregnated with a variety of seasoning powders and accompanied by a sachet of sauce which can be added to taste. |
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Different sauce sachets are included according to the flavour of the Pot Noodle, and include soy sauce, tomato ketchup and curry sauce. It is packaged in a plastic cup with a >> foil lid << best consumed when there is nothing left on this planet to eat or that the consumer is completely smashed off of their tits and that Pot Noodle is the only product to alleviate adjoining hunger whilst feeling ludicrously odd. |
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After many years of success, the manufacturers have extended the brand to include an extra-large 'King' Pot Noodle, as well as the Posh Noodle and Hot Noodle varieties.Note: equally rank in nature. |
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I always share, and thanks for sharing your UK info. I need to visit over there some time! |
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//You actually EAT the stuff in the little foil packet?// |
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I'm w/ [GC] on that, but have never thought to put in frozen veggies. I usually dump the strained Ramen into a stir fry for a few seconds. |
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(do the frozen veggies cook in 3 min.s?) |
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(do the frozen veggies cook in 3 min.s?) |
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Cook? I thought these were just ingredients to add to a noodle hot bath. |
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Small veggies like peas cook just fine. I keep a bag of frozen peas and carrots (cut in pea size pieces) just for this purpose. (Not always ramen, but anytime something I am cooking calls for some veg at the end.) |
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Great title for Rev. Spooner. |
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[Epic] is so right, but fails to grasp the magnitude of the solution. The outer envelope of the ramen itself should be made of the same envelope, so that one merely need drop the whole package in the water. |
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How about an outer envelope filled with water, an inner one with the noodles (that dissolves in boiling water) and an inner inner one (that dissolves after two minutes in boiling water). That way you can just chuck the whole thing in the microwave. |
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I keep reading this as "No Hassle Seamen Reasoning". Some sort of fish finder? |
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That's not as bad as what I thought it said. But this seems eminently sensible to me. Maybe I eat Ramen too often? |
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I once ordered noodles in a rural restaurant, and got a packet of ramen. The bag had been pulled open at one end, the flavor packet removed, and boiling water poured into the plastic bag. It worked, sorta, but I thought that for my fifty cents the chef could have opened the flavor packet. |
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You can buy empty gelatin capsules at some health-food stores, and devices to fill them with your own mix. |
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Here in the Netherlands ramen and pot noodles are quite a bit less popular, unlike "cup-a-soup" instant soup powders (available in at least 40 flavours).
These could very well benefit from a dissolvable packaging. |
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One question, however: wouldn't the dissolvable material (gelatin) influence the taste or texture of the product? |
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I did vote for this, despite my earlier comments. I think a dissolvable packaging would require that you eat it right away (like the current package says to do for some reason) or it would probably re-congeal. |
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There is a gel that will dissolve in boiling water made from either kelp or algae extracts, but it is currently expensive. |
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Expensive, i don't mind. But does it taste good? |
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I can't find any evidence of anyone eating the stuff. It's called agarose. |
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//all the complicated steps necessary to make a bowl!// |
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Fie upon you! Rip open packet, dump in hot water, and eat! |
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[Zimmy]: "Agarose" being etymologically related to "gross"? |
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[DesertFox]: I agree, but I still get the feeling someone said seventy years ago: "Why? Just swing the crank around a few times and the car is started! Why try improving that?" |
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mad props. i love ramen! and those stupid
little foil packets... + |
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i just ate some ramen. it had oil in it too.
maybe this idea could somehow be
incorporated with keeping the packet
refridgerated, thus keepin the oil cool. in
the middle of the oil is all the seasonings.
simply drop the oil "packet" into the
seasoning and voila. awesome ramen! |
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Bouillon already comes in cubes. I guess it'd be cool if they just put a bouillon cube right in there for you so you only have to add the water. (It'd suck if they did that with the powder because people who don't want it would have a harder time picking it out.) |
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I say it needs a specially made "ramen resaltifier" |
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Also, you can get cuts when trying to open the foil seasoning package ya know... |
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It would be possible to include the contents of the foil packet in dissolvable cube form, thus dispensing with the packets, but if the package were jostled in shipping the cube or other such contrivance might break, making it much harder to remove unwanted seasonings. |
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xandram precisely explains why most people
wouldn't "get" the necessity for this idea: "I don't
eat the stuff myself." Generally, ramen is the food
of the poor (or nostalgic formerly-poor like me).
Someone who eats ramen can't afford a lot of
dietary variety. If you're not eating ramen, you
might be consuming macaroni and cheese or rice,
but inevitably, you'll soon turn back to ramen.
Opening those packages gets tedious after a
while. There are good days when the package
almost opens itself, tearing at exactly the stress
point stamped in the zig-zag on the side. Some
days, though, the slightest bit of oil on your hands
gets the upper hand. Sometimes, the only remedy
is to hunt down a pair of scissors or a knife. That
gets annoying. |
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I misread this as "No hassle semen reasoning". God
knows why. |
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Well, if He doesn't exist, then your secret is safe. |
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This is the most incredibly lazy thing I have ever seen. + |
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A dissolving-flavor packet's packaging material made
from seaweed (carrageenan), left somewhat less-
refined, could pack
Shrimp flavored Ramen noodles with both a thicker-
egg-drop texture and seafood flavor. Maintaining the
idea's substantial improvement over current packet
packagings, with its much needed convenience:
dissolving flavor packets. |
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Yeah, I chucked the packets and used boullion. Until I chucked ramen altogether. |
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If you think ramen is complicated, stay away from the Indonesian "mei goreng". It looks like ramen, but you have to drain the noodles, then open FIVE flavor packets. (Then I add a sauce made from chunky peanut butter, soy and sambal.) |
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My wife makes a similar sauce chili garlic
sauce and white
vinegar with a spoon or two of PB. Great for
dipping fried
wontons. |
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Is mei goreng a brand name? |
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Aah! Why are you all using words like ramen and mie goreng as if they refer to the instant packaged versions of those dishes? It hurts me. |
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Mie goreng is _not_ a freaking brand. It simply means "fried noodles" in Indonesian. |
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I think this makes perfect sense. There is a type of Japanese candy that comes wrapped in a thin layer of rice paper that would dissolve quite well into warm water. The gelatin packet is a great idea for actually improving instant ramen. One of the things snobs believe could never be made instant about ramen is the lovely gelatinous texture created by long-simmering pork bones. A dissolvable gelatin packet could help add some of this mouthfeel into instant noodles. One could even try to make the entire seasoning packet into a gelatin gummy of sorts, to dissolve on contact with hot water. It would be way more environmentally friendly as well, since the noodles would need only one package. |
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I checked ingredient lists the other day, and found that the little foil
packets inside instant noodles contain the same stuff as is in
bouillon cubes. It's a lot of salt, by the way. |
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For clarity: Instant noodles in a packet are often called "ramen" in
America, after the original Japanese noodles in broth, which is much
nicer. The Indonesian term is "mei goreng" which means fried
noodles, and they are served drained. Cup noodles and pot noodles
are sold in a foam cup. |
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The idea for a dissolvable flavor packet is not bad. I would argue that
one would have to treat it with more care, as it is edible, with clean
hands and no dropping it on the counter. I don't know anything about
gelatin and all that, as regards durability and dissolving, but it could
be done. |
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It would be possible to put a bouillon cube in the center of the brick
of noodles, by punching out a hole. The cube could be unwrapped,
but wrapped would be better, except for the drunk and greasy-
fingered. And dissolving is slow. |
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My personal advice is to buy a jar of "chicken base". It has a lot less
salt, and sometimes even has chicken in it. You will be dealing with a
lid and maybe a spoon, and possibly a refrigerator door. |
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And I chuck the whole noodle idea, and just keep some cooked rice
on hand. If you want broth/soup, put some cooked rice in hot water,
add some chicken base, and save a lot of time. (Or just eat rice, with
other stuff on it.) |
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Predictably, yer actual Japanese pot ramen has up to 4 packets, for extra gaijin-baffling effect. One for soup, one for the weird spiral shuriken-y thing/piece of meat, one for the piece of nori seaweed, and one for the dried veggies. It depends on price, higher the price, higher the number of packets. |
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According to rumour, I'm not sure it's the same in the US, but in a Japanese doughnut shop when you select your doughnuts to take out, each one will be bagged individually, and then put in a carrier bag, so 12 doughnuts=13 bags..even if they are all the same flavour... |
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