Food, Food, and More Food Thread

tabana wrote:I take pepsid complete for dessert. :sweat:

AAwwwww >>patpat<<

I overate on guacamole once and I haven't been the same since... :sweat:

:hehe:

No problem with guacamole. When it comes to spicy food, I used to like it extra spicy. If I didn't hear the cells on my tongue dying in pain, it wasn't spicy enough. :sweat:

Can't do that anymore. :beaten:

^wimp!

i eat habeneros for breakfast. :mrgreen:

All right folks. I just got back from Halu Ramen. The place is owned by a Japanese guy and is very small. I sat with 3 others at a table next to the kitchen.

Like I said, this place is Japanese, complete with an English/Japanese menu.

Yours truly ordered the Halu ramen with char siu and added a ni-tamago (half boiled egg). The broth was not salty (unlike other ramen broths) but I am not sure what it is flavored with. The menu talks about adding bones, tendons, and meat fat and simmering the whole lot for hours until the cartilidge breaks down. For sure it wasn't shoyu (soy sauce) since that was another menu item.

Also the noodles were thicker for the Halu ramen. You get the thin noodles if you order the shoyu or the other one (I'll get the menu from my car later). It comes with spinach, green onion, dried mushroom, bamboo shoots, and a piece of nori. The whole thing was $11 including tax, so it is one of the pricier ramens. Then again, the ramen shop near Mitsuwa is just about the same price.

And they don't take plastics, only cold hard cash folks.

...BTW I can thank Tu for posting those pics that inspired this lunch.

krim wrote:
it's a Rally's like burger chain on the east coast... im looking in the direction of Niko2x, cause theres alot in the DC area.


a buddy told me that 5 Guys and Fries makes In N Out taste like a McD's burger that fell on the floor.

Im thinking thems is fight'n words. :beatyou:

I was just in the VA/DC area last month. :doh:

tabana wrote::hehe:

No problem with guacamole. When it comes to spicy food, I used to like it extra spicy. If I didn't hear the cells on my tongue dying in pain, it wasn't spicy enough. :sweat:

Can't do that anymore. :beaten:

Wynter <--- south asian

I grew up on spice. And you know, when your tongue tingles, you should just stop! There's no way you're tasting the food this way. :sweat:

Awwww doc-san, now you've made me hungry!

Wynter wrote:
Awwww doc-san, now you've made me hungry!

You're welcome. :hehe:

Wynter wrote:... And you know, when your tongue tingles, you should just stop! There's no way you're tasting the food this way. :sweat: ...

I know. Make that 2 or 3 days without tasting anything. :sweat:

Blame it on stupid guys' contest. :beaten:

dochira wrote:All right folks. I just got back from Halu Ramen. The place is owned by a Japanese guy and is very small. I sat with 3 others at a table next to the kitchen.

Like I said, this place is Japanese, complete with an English/Japanese menu.

Yours truly ordered the Halu ramen with char siu and added a ni-tamago (half boiled egg). The broth was not salty (unlike other ramen broths) but I am not sure what it is flavored with. The menu talks about adding bones, tendons, and meat fat and simmering the whole lot for hours until the cartilidge breaks down. For sure it wasn't shoyu (soy sauce) since that was another menu item.

Also the noodles were thicker for the Halu ramen. You get the thin noodles if you order the shoyu or the other one (I'll get the menu from my car later). It comes with spinach, green onion, dried mushroom, bamboo shoots, and a piece of nori. The whole thing was $11 including tax, so it is one of the pricier ramens. Then again, the ramen shop near Mitsuwa is just about the same price.

And they don't take plastics, only cold hard cash folks.

...BTW I can thank Tu for posting those pics that inspired this lunch.

Sounds great brutha.....hmmm...if the ramen broth in the bowl you ordered is made by simmering bones...it's probably a "tonkotsu" ramen = pork bone broth. Was it milky white? because the tonkotsu ramen is usually that color because the minerals in the bones such as the calcium becomes emulsified over time and breaks down giving the tonkotsu ramen it's characteristic milky, opaque color.


did they have Kimura Takuya dressed in a Hockey jersey serving up the noodles? do kana?

tabana wrote:
I know 1 or 2 restaurants that are good. I think they don't even have burito on the menu and it'll cost you at least 20$~25$ for your meal. It's not taco bell.

a mexican restaurant without a burito on the menu can't qualify as a mexican restaurant my canadian friend. :P

Tu_triky wrote:
Sounds great brutha.....hmmm...if the ramen broth in the bowl you ordered is made by simmering bones...it's probably a "tonkotsu" ramen = pork bone broth. Was it milky white? because the tonkotsu ramen is usually that color because the minerals in the bones such as the calcium becomes emulsified over time and breaks down giving the tonkotsu ramen it's characteristic milky, opaque color.

There were lots of white bits in it, but it did not permeate throughout the entire broth.

Tu_triky wrote:
did they have Kimura Takuya dressed in a Hockey jersey serving up the noodles? do kana?

I look around....I should have told the owner, "Maybe?". :hehe:

krim wrote:

it's a Rally's like burger chain on the east coast... im looking in the direction of Niko2x, cause theres alot in the DC area.


a buddy told me that 5 Guys and Fries makes In N Out taste like a McD's burger that fell on the floor.

Im thinking thems is fight'n words. :beatyou:

dood that's crazy ppl get obsessed when it comes to their junk food...com'on it's not yay.

Kimutaku?? Doko? Doko???

Hehehehe.. dude.. that sounds awesome.. I hope the lunch was everything you thought of and more! :)

dochira wrote:
I look around....I should have told the owner, "Maybe?". :hehe:

hahah...nice, bro


so did the broth look something like this? the oft mentioned Daikokuya ramen is a tonkotsu ramen made from simmered pork bones.

[image]
[image]
[image]
[image]

I HATE YOU, BOO!!!!!

dude.. that soup looks uber good!!!! ahhhhhhhhhhh.........

Tu_triky wrote:
so did the broth look something like this? the oft mentioned Daikokuya ramen is a tonkotsu ramen made from simmered pork bones.

Not quite that consistent in color, but somewhat like that.

littlemissfab wrote:I HATE YOU, BOO!!!!!

dude.. that soup looks uber good!!!! ahhhhhhhhhhh.........

it is...my old tired picture-recyclin' ass has posted those pictures many a time....and qilver, bmwracer, and i can speak to fact that's it's a delicious bowl of noodles...the broth is heavenly. :inlove:

Tu_triky wrote:


it is...my old tired picture-recyclin' ass has posted those pictures many a time....and qilver, bmwracer, and i can speak to fact that's it's a delicious bowl of noodles...the broth is heavenly. :inlove:

i'm not a fan of soggy noodles (that's why i hate us made cup noodles, et al) are these just as un-soggy as the cup noodle counterpart????

Tu_triky wrote:
it is...my old tired picture-recyclin' ass has posted those pictures many a time....and qilver, bmwracer, and i can speak to fact that's it's a delicious bowl of noodles...the broth is heavenly. :inlove:

I can imagine....it is probably delish. And I say "probably" until I get my chance to eat there.

dochira wrote:
Not quite that consistent in color, but somewhat like that.

hmmm....i can't say for sure then....the basic types of ramen (broth) that i'm familiar with are shoyu, miso, shio, and tonkotsu.