Kanoodling

Kanoodling

via Cara Evangelista

Originally shared by Chicago Tribune

Here's the best ramen in Chicago — and you'll probably never try it

Despite an abundance of new shops, Chicago still doesn't rank as much of a ramen town. Sure, we have a handful of perfectly fine options, but few measure up to such stateside hot spots as New York or Los Angeles, not to mention the entirety of Japan — the dish's birthplace.
http://www.chicagotribune.com/dining/ct-food-best-ramen-chicago-miso-mike-satinover-20170922-story.html

Comments

  1. Geo. TirebiterOctober 25, 2017 at 5:03 PM

    I just bought some high quality non-instant ramen noodles and dashi (soup mix) that is non-powdered. I wish I could make that chasu. The store I bought it from used to sell the pre-cooked pork in tiny vacuum-sealed bacon-style packets imported from Japan. I haven't seen them in a month. No biggie though, I have stuff that's just as good.

    ReplyDelete
  2. Drew McCarthyOctober 25, 2017 at 5:56 PM

    I think cooking with a refractometer is just... Weird. Kind of like that woman pastry chef who recreates Twinkies by hand. But I respect his devotion to his craft.

    ReplyDelete
  3. Lia SchollOctober 26, 2017 at 7:32 AM

    I read this hoping I could maybe make better ramen. No dice! I can't imagine cooking pig and chicken for broth. But I wish I was on the dude's mailing list.

    ReplyDelete

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