(no subject)
I'd been trimming a pork roast to fit in the slow cooker so I could get it going for dinner, and I decided to add the trimmed-off bits to ramen.
Problem: Only beef-flavored ramen in the cabinet and I'm not feeling like mixing beef flavor with pork chunks.
Solution: Stash the beef flavor for when a recipe calls for beef broth*. Instead, I was feeling something Asian-ish, with a bit of a kick, so I added dried mushrooms, garlic and ginger powders, soy sauce, and a good squirt of Sriracha sauce for my "kick".
It was actually pretty good. I ate the whole pot, which was supposedly two servings of noodles plus the pork and mushroom add-ins.
* Yes, I've used it for this for things like beef stews and pot roasts. Remember to cut back on any other salt the recipe calls for, because ramen seasoning has a ton of salt.
In other news, I also used up the last of my red wine for the pork roast for dinner. I think I mentioned it a few weeks ago when I wanted to do beef in red wine sauce-- HMS Rattlesnake red table wine, 2009 batch, about $10 a bottle and worth it all the way. Easy to drink, not very heavy, and cooks nicely. I think I'm gonna head over to Central Market and pick up another bottle.
Problem: Only beef-flavored ramen in the cabinet and I'm not feeling like mixing beef flavor with pork chunks.
Solution: Stash the beef flavor for when a recipe calls for beef broth*. Instead, I was feeling something Asian-ish, with a bit of a kick, so I added dried mushrooms, garlic and ginger powders, soy sauce, and a good squirt of Sriracha sauce for my "kick".
It was actually pretty good. I ate the whole pot, which was supposedly two servings of noodles plus the pork and mushroom add-ins.
* Yes, I've used it for this for things like beef stews and pot roasts. Remember to cut back on any other salt the recipe calls for, because ramen seasoning has a ton of salt.
In other news, I also used up the last of my red wine for the pork roast for dinner. I think I mentioned it a few weeks ago when I wanted to do beef in red wine sauce-- HMS Rattlesnake red table wine, 2009 batch, about $10 a bottle and worth it all the way. Easy to drink, not very heavy, and cooks nicely. I think I'm gonna head over to Central Market and pick up another bottle.