Red Mosquito • View topic - ITT: Trag makes tonkotsu ramen from scratch

tragabigzanda · **Posted:** Mon January 06, 2020 11:28 pm

Mods, please don't merge this with another thread. From-scratch ramen has long been something of a white whale recipe for me, due to the multitude of exotic ingredients and long production process.

But I'm finally gearing up to try to make it this winter, and you can bet I'll be adding sweet corn.

I'll be working 100% from Kenji Lopez-Alt's recipes at Serious Eats. Kenji is a former colleague of mine and he knows his shit.

First step: make a grocery list and see where to find this stuff in Bozeman.

Strat · **Posted:** Mon January 06, 2020 11:59 pm

Second step: Bring to stratulia

tragabigzanda · **Posted:** Tue January 07, 2020 12:19 am

Have you seen this recipe? That'd be like the 63rd step at best.

E.H. Ruddock · **Joined:** Tue January 01, 2013 2:48 pm **Posts:** 47190

Why not merge though? What is it about you making it that makes it special enough for a thread? Once you make it, does it get locked? Will it have no point moving forward?

96583UP · **Joined:** Sun September 15, 2013 5:50 am **Posts:** 22285

lamen so good

tragabigzanda · **Posted:** Tue January 07, 2020 1:51 am

E.H. Ruddock wrote:

Why not merge though? What is it about you making it that makes it special enough for a thread? Once you make it, does it get locked? Will it have no point moving forward?

because it's fairly challenging recipe and if i blaze the trail to a successful destination, my journey may inspire others

96583UP · **Joined:** Sun September 15, 2013 5:50 am **Posts:** 22285

this totally needs to get merged into the Asian recipes thread alongside Pla Sam Rod because ALL THE ASIAN CONTINENT GETS ONLY 1 THREAD

doug rr · **Posted:** Tue January 07, 2020 2:01 am

let trag have it..theres only like 5 of us here and I'm not going to search for it in another thread

tragabigzanda · **Posted:** Tue January 07, 2020 2:03 am

your support means a lot to me, doug.

Unless we just wanted to start a Recipes For Real Fucking Cooks thread, where you can share your whole pig roasting adventures and whatnot

96583UP · **Joined:** Sun September 15, 2013 5:50 am **Posts:** 22285

I agree that Food and Dining's thread integrity standards should more closely resemble GD and not PJ forum -> let tonkatsu lamen (and Pla Sam Rod) have their day

tragabigzanda · **Posted:** Tue January 07, 2020 2:09 am

the people are speaking, ruddo

doug rr · **Posted:** Tue January 07, 2020 2:11 am

you should video it and have a loop running in the background of the last 10 minutes of once upon a time

Bammer · **Posted:** Tue January 07, 2020 2:14 am

Trag out here tryna convince us he not a mod

E.H. Ruddock · **Joined:** Tue January 01, 2013 2:48 pm **Posts:** 47190

You guys forget, this is the E.H. Ruddock food forum

http://archive.theskyiscrape.com/viewto ... 9a&start=0

E.H. Ruddock · **Joined:** Tue January 01, 2013 2:48 pm **Posts:** 47190

And I'm not fucking around. This forum is why I initially became a mod. Start to mess around in here and I'll lock shit down so fast you won't even have time to shit out whatever Toblerone you eat because you can't afford good chocolate

96583UP · **Joined:** Sun September 15, 2013 5:50 am **Posts:** 22285

but Toblerone is good chocolate. it is from Switzerland.

doug rr · **Posted:** Tue January 07, 2020 2:36 am

E.H. Ruddock wrote:

You guys forget, this is the E.H. Ruddock food forum

http://archive.theskyiscrape.com/viewto ... 9a&start=0

my god..10 years almost

washing machine · **Posted:** Tue January 07, 2020 5:33 pm

I wouldn't even dream of seeing this thread merged. Trag's relationship with this dish and the quest to achieve Tonkotsusis promises to be a multi-page adventure for us all.

tragabigzanda · **Posted:** Tue January 07, 2020 5:34 pm

god bless, reid.

tragabigzanda · **Posted:** Tue January 07, 2020 5:37 pm

So apart from the basic ingredients, he's what I need to find in Bozeman. This would be an easy task in a major metropolitan area, but I'm way less confidant about my odds here.

3lbs pig trotters, cut crosswise into 1-inch disks
1lb slab pork fat back
2lbs chicken backs and carcasses, skin and excess fat removed
2lb slab of bonesless pork belly, skin on
Good fresh ramen noodles

Also I'll have to bite the bullet and get a new stock pot with a tight fitting lid. My largest pot is of ample size, but the lid is light and bounces around once the water gets rolling.

ITT: Trag makes tonkotsu ramen from scratch

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