Blue Gartr Meal Time: Bacon optional? Bacon required.

[RKenshin]

And now with pictures!





Aimed for rare and nailed it this time.

Ate both with no regrets.

[SamanosukeShiva]

I'll see what I can get. I was going to use this recipe for the broth.

Serious Eats - Tonkotsu Ramen Broth

use this one, for tonkotsu

https://www.reddit.com/r/ramen/comme...l_homemade_18/

[Brill Weave]

And now with pictures!





Aimed for rare and nailed it this time.

Ate both with no regrets.

I have 3 porterhouses, 2 small strips, 2 filets, and 4 racks of ribs to make today. Sadly two of the steaks must be well done. So the two fuckers with no taste get the shit steaks.

[Zetanio]

I have 3 porterhouses, 2 small strips, 2 filets, and 4 racks of ribs to make today. Sadly two of the steaks must be well done. So the two fuckers with no taste get the shit steaks.

Dude, your family sucks.

[SamanosukeShiva]

Just buy them flank steak :D

[AidenCarby]

I'm more of a medium - rare guy myself, but rare works if you have the right red wine :Q

[Zetanio]

I'm more of a medium - rare guy myself, but rare works if you have the right red wine :Q

This is totally acceptable and even encouraged.

Well done steak ordering person are encouraged to leave.

[Brill Weave]

Just buy them flank steak :D

I really fucking thought about it. On the plus side I knew I wasn't going to be able to take care of the ribs on the grill. So I ended up using the crockpot on them for the first time. Had to let them cook on low for 8 hours but the meat fell right off the bone and tasted great. I was pleasantly surprised.

[Zetanio]

Here you are sir.

[Tokitoki]

use this one, for tonkotsu

https://www.reddit.com/r/ramen/comme...l_homemade_18/

So I notice this recipe has second part for Tare where the one I posted did not. I'm honestly not sure what that is, but I can see that I'm going to have to do some searching for some of those ingredients if I make that as well. Would you say it is necessary for a good broth?

[Zetanio]

Tare is the seasoning.

It's basically the base.

Tonkotsu ramen is a bit of a misnomer because it only tells you the broth, not the tare or type.

Tonkotsu shoyu ramen would be more accurate if you're using a shoyu tare or soy sauce flavor base.

It's actually annoyingly confusing but this helped me out.

[Tokitoki]

Tare is the seasoning.

It's basically the base.

Tonkotsu ramen is a bit of a misnomer because it only tells you the broth, not the tare or type.

Tonkotsu shoyu ramen would be more accurate if you're using a shoyu tare or soy sauce flavor base.

It's actually annoyingly confusing but this helped me out.

I'll read up on it, thanks. Basically it looks like that recipe I posted earlier does not take a dashi into account at all.

[Zetanio]

I'll read up on it, thanks. Basically it looks like that recipe I posted earlier does not take a dashi into account at all.

Dashi is magic. It's very important to the umami of the broth. That dried fish is gold.

[SamanosukeShiva]

One of the component that ramen has that the article missed, is the fat. Another fat, separate from the broth, for the aromatics. Usually in ramen shops they make the aromatic fat by rendering either chicken or pork fat with leeks and a bit of garlic, and add that in the bowl along with tare. And optional in tonkotsu ramen, usually it's spicy sesame oil or black garlic oil. You can buy the spicy sesame oil at most asian stores but they are expensive and I think it's absurd to pay that much when you can make your own for way cheaper and more delicious taste.

Not really sure how to make black garlic oil, but for the spicy sesame oil:
This is depending on what sesame oil you get, there are mild flavored sesame oil and there are strong roasted sesame oil. If you have the strong one, just use whatever fat or neutral oil you prefer to simmer with aromatics then add in the strong sesame oil at the end about 10-20% to taste.

simmer fat in leeks/garlic until the aromatics are slightly brown (15-20 min), turn off the heat, and add crushed chili flakes, let it seeps for a couple hours, strain and done.

[Zetanio]

Toki was talking about buying fatback earlier in the thread.

[Tokitoki]

Yeah the recipe I had didn't have any seaweed, fish, or soy components.

It did have a Mayu recipe, black garlic oil, that I was going to make with it as well as the simmered eggs and chashu.

It was definitely missing something, though.

[Zetanio]

This is a good simple dashi recipe.

[Tokitoki]

This is a good simple dashi recipe.

That first one isn't so bad. I can get the dried ingredients fairly cheap on Amazon. Think it's like $5 for the kombu, $7 for the bonito, and another $15 for the niboshi. It should all be enough for multiple meals too.

I don't mind spending time in the kitchen making something delicious as long as I can get the ingredients fairly easily and at a decent price. Not to mention it's fun making a new dish.

[SamanosukeShiva]

Are you making your own noodles too? Depending on where you live, buying fresh ramen is probably best

[Tokitoki]

Are you making your own noodles too? Depending on where you live, buying fresh ramen is probably best

No, that's a little much. I don't remember where it was, but there's a Sun Noodle distributor near me. I'm just going to get those.

EDIT: As much as I like cooking, my kitchen is also small and I don't have the equipment to roller pasta/noodles.