patrick.net

"torn and aching"

"successive forced entries"

DAMN! It took until Friday but I think we have our "post of the week" winner!

Peter P — What’s your favorite flavor of Top Ramen? Do you prefer Nissen or Maruchan? Or maybe one of the more obscure brands that can be found in most Japanese markets? Please tell us.

Nissan Cup Noodle. I prefer imported variants found in Japanese markets. They taste different from those found in Safeway.

There are other brands that I like. But I forgot the names. I will get back to you.

Nissin makes much better tasting ramen. I used up my boyfriend's Maruchans with soy sauce, wine vinegar, and a dab of sesame oil.

Another use is to drip a mixture of peanut butter and rice vinegar. Mix the peanut butter with a bit of hot water and then mix til fairly smooth, then add vinegar to taste.

Look at this ramen page:

http://www.maruwa.com/onlineshop/ramen/ramen.html

NISSIN CHICKEN RAMEN is pretty good with an egg.

MYOJYO also has pretty good noodle.

With any kind of noodle, it is very important not to overcook.

Me too. The American version is okay, but the Asian version is really addictive. They (and a couple cans of tuna packed in oil)really saved me once in Southwest Sichuan where the restaurant food was incredibly terrible.

Shin is pretty good if you like spicy noodles.

DinOR,

Welcome back! So you've pretty much visited all the craziest bits of land speculation outside of Utah, Arizona, and Florida. What do you consider the craziest patch?

I think the bad traffic is partially due to BA vacationers. The last leg of our trip from Tioga Pass to Pleasanton took about twice as long as we expected.

They (and a couple cans of tuna packed in oil)really saved me once in Southwest Sichuan where the restaurant food was incredibly terrible.

Sardine packed in oil is even better. But I will completely skip the soup base.

Do you like spicy food?

they can look forward to successive forced entries every single month as their ARM adjusts ever-upwards.

That's gotta hurt. Reminds me of having to do "manual disimpactions" as an intern.

TBAoNTBA, Yes, that Mercury News article chronicles a parade of idiots. One FB after another. However, I suspect realtors will more and more begin pressuring sellers to lower prices out of self-interest. It's sort of happening already. I think articles like that one are possibly RE Complex sanctioned scare tactics for stubborn sellers. There are also a fair number of anecdotes about realtors either refusing listings from sellers "testing the waters" or at least urging them to be more realistic.

Some examples:

Joyce Ren, SJ realtor: If your home is on the market for more than 60 days, you need to have a reality check and stop living in the past.

or try this from Realty Times:
http://realtytimes.com/rtcpages/20060609_pricingrightjob.htm

or this contradictory gobbledy-gook from a Boston realtor:
I respectfully suggest that sellers postpone launching their property on the market until the fall market which commences promptly after Labor Day Weekend. The opposite applies to buyers...there could be no better time than the present and throughout the summer doldrums to find a real deal with a seriously motivated seller who's property may be lingering on the market! ... if there ever was a time to find a "deal" it would be right now and throughout the summer doldrums if you identify a property that is listed for sale with a truly motivated seller! In addition, capturing the current interest rates is the balancing act that only you can answer. If mortgage rates rise over the next few months your borrowing power may be diminished. During these uncertain economic times, I highly recommend that you focus on new inventory that has been priced attractively and/or properties that have been appropriately reduced! It is very important to note that once September is here you will be dealing with new sellers with a renewed confidence in the height of the fall market!

I prefer Sapporo Ichi Ban ramen, myself.

That's Sapporo Number 1, translated roughly from the Japanese.

The vegetable flavour is alright, fry some pork and add some spring onions, then add only half the pack of salt/MSG.

Or cubed tofu is okay, but that's only if you like tofu.

What is your favorite soup base for (non-instant) ramen noodle? The "white" soup from pork and chicken bone tastes pretty good, although I also like soy sauce soup.

I'm a bit behind on the non-instant ramen noodles.

Have any of you ever had the Chinese fried carp with black fermented beans? Those are quite good.

I'm pretty good with spicy foods. I like adding a dash of sansho in combination with the hot sauces.

Have any of you ever had the Chinese fried carp with black fermented beans? Those are quite good.

Not really. But I had some so-so Dong Po Pork recently.

I’m pretty good with spicy foods. I like adding a dash of sansho in combination with the hot sauces.

I prefer chilli oil. I also like fine-grain white pepper.

astrid, can you provide a picture of fried carp with black fermented beans?

New thread: Stage 2: Anger

The canned carps come in pretty distinctive yellow and red oval tins.

Did you ever try the bottled Yunnanese hot sauce. There's no garlic or vinegar, it's all chili pepper, a little sansho, peanuts, and oil.

I'm still looking, but I don't see a picture online.

Did you ever try the bottled Yunnanese hot sauce. There’s no garlic or vinegar, it’s all chili pepper, a little sansho, peanuts, and oil.

No. But I will try. Is it very hot?

Yes, it's pretty hot and good for mixing with soy sauce dips and in noodles.

It's called lao gan ma but it's completely in Chinese. It comes in red labelled jars. You can do a search but I don't see a high quality picture from google images.

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Red Whine Says:

"When I was a poor college student in San Jose, I used to buy Maruchan Ramen when they were 10 for a dollar — there must have been 30 different flavors..."

Ha, ha! Been there, done that.

When I was up at Northern Arizona University working on my MBA,
I'd get 10 packets of ramen for a buck also.

I used to add Cajun spicing, vegetables, and Safeway Select brand sausage and make a sort of gumbo-ramen soup that was pretty good.

Fresh wasabi tastes really good. Few restaurants have it. And usually you have to ask for it.

For raw fish, I do not usually mix wasabi with soy sauce. P put some wasabi directly on the fish and then dip it in soy sauce. It tastes different! :)

http://chicago.craigslist.org/rfs/181624937.html