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Mamma mia, 'atza spicy ramen! - The online computery journal thingy of a turtle

Mar. 23rd, 2008

12:10 pm - Mamma mia, 'atza spicy ramen!

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Every now and then I get to experimenting with ramen. Today I put equal parts water and chicken broth (organic low sodium) in a pot, added a few dashes of Mrs. Dash and just a pinch of garlic salt (okay, two pinches). I brought it to a boil, put in the noodles, cooked it for three minutes, then added frozen peas and let it sit while I went to get a magazine.

It was delicious, but as I ate more of it, my lips and tongue started burning. Yow, too spicy! There is pepper in Mrs. Dash. Is this just because I used too much, or should I have put it in at the end of the process instead of the beginning?

Current Mood: relievedice cream helped
Current Music: DVNO / Four Capital Letters / Printed In Gold / something about sweat

Comments:

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From:discopanda
Date:March 23rd, 2008 05:24 pm (UTC)
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One combination I've seen that seems to work well is a can of minestrone with the noodles from a pack or ramen noodles thrown in, and the flavor packet ignored.

Reminds me, speaking of making foods, sometime I need to try out this "Ac'cent Flavor Enhancer" stuff I picked up a while back, it claims that it "Wakes Up Food Flavor!".
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From:deckardcanine
Date:March 23rd, 2008 06:23 pm (UTC)
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I wouldn't expect cooking to increase spiciness the way it increases actual heat. It might spread the spice around or even decrease its potency.

My most experimental time with ramen involved sugar and cinnamon on shrimp flavoring. It was okay, but not worth doing again.
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From:tahamaki
Date:March 23rd, 2008 11:39 pm (UTC)
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Wow...black pepper is too spicy for ya? You'd probably hate my cooking with a passion then... I use stuff on the higher end of the scoville scale frequently.

It could be that you hit a cluster of pepper, or that it infused itself into the water as it cooked...
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From:kinkyturtle
Date:March 24th, 2008 01:30 am (UTC)
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That's what I was wondering about, if it might have infused itself.

I've used Mrs. Dash plenty of times before with no problems, so I figure that's it. If I repeat the recipe, I won't add it till the end.
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From:wolflahti
Date:March 24th, 2008 04:27 am (UTC)
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I've had several women friends tell me that men are more likely to experiment with food. I know I do (as in impulsively adding canned chili to a bread recipe in one of those bread machines you see all the time at garage sales)--but I'm not sure I buy the notion that the gal cooks out there don't try new and unfathomable combinations once in a while just to, ya know, see what happens.

Discuss.
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From:kinkyturtle
Date:March 24th, 2008 05:25 am (UTC)
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Maybe they do but they don't talk about it, so their successes are passed around as established recipes or "family secrets" (we swear by it but don't pass it around, 'k?) and their failures are never mentioned. :}
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From:toonygal
Date:March 24th, 2008 04:47 pm (UTC)
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I could believe that. It would do something to explain why most professional chefs are male.
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From:toonygal
Date:March 24th, 2008 04:50 pm (UTC)
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For clarity, because they're the ones who stumble upon the new and delicious combinations. I know I personally always follow recipes close to exactly how they are written in fear of "messing it up."
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