Keepin' it real like a banana peel. @akabari - Tumblr Blog

thecloudhead

I’m still cheering for Bloodstained on Wii U. Let’s unlock the basement!!!

vriskanon-deactivated20150616

Well this is awkward

xyzeal

I don’t know how I won this one.

strawberrypantsu

i take naming my decks very seriously

cloystergames

Love the June card back. Why Must I wait so longgg. (-_-)

suiiiika

「中国料理　大乗」　八王子市泉町

ジャンボ焼餃子　320円

醤油ラーメン　530円

matovilkaeats

Roasted Chicken Ramen

Ingredients:

4 large eggs

1 tablespoon unsalted butter

1 cup sweet corn

1 tablespoons olive oil

225 g fresh spinach

1 liter chicken stock

1 teaspoon red miso paste

170 g ramen noodles

170 g cooked chicken

4 green onions, thinly sliced

toasted sesame oil for drizzling

nori/seaweed pieces for serving

Directions:

Begin by soft boiling the eggs so they can cool. Heat about 8 cmd of water in a small saucepan over medium heat until boiling. Once boiling, reduce the heat until it’s barely a simmer, add the eggs gently and cook for 6 minutes. Remove the eggs with a slotted spoon and place in an ice bath. Let cool completely before peeling.

In a small saucepan, heat the butter and add the corn, stirring to coat. You can add a sprinkle of salt and pepper if desired. Place the corn in a bowl.

Add the olive oil to the skillet and cook the spinach until it just begins to wilt.

Heat the chicken stock just until it’s boiling.

Whisk in the miso paste.

Add the ramen noodles and cook for 2 to 3 minutes - or as long as the noodles call for. As soon as they are finished, begin serving the ramen in bowls.

Add the noodles, corn, spinach and chicken, then ladle some broth over top.

Finish it off with sliced green onions, a drizzle of sesame oil and the soft boiled eggs - cut in half.

Slide some nori on the side of the bowl to serve.

foodiebliss

Slow Cooker Pork Ramen Source: Chow

jessfink

I had a WONDERFUL time at STAPLE! The Independent Media Expo in Austin, Texas. Here are some food memories. The wonderful EK Weaver brought us glorious breakfast tacos and introduced us to some of the best food I’ve ever had. The last 3 are a few ink sketches I did for people’s sketchbooks at the show.

foreverthang-deactivated2018052

NOM-NOM-NOM

hungryk9

PORK BELLY, YOU BEAUTIFUL FUCKER, YOU.

Ramen from scratch!

Vegetarian pour moi (left): homemade veg broth, homemade ramen noodles, arugula, roasted carrots, seared wheat gluten strips, marinated soft-boiled egg, enoki mushrooms, and scallions.

Tonkotsu (right): homemade pork bone broth (simmered for 15hrs), homemade ramen noodles, arugula, roasted carrots, sexy-af pork belly slices (braised at 275degF for 3.5hrs), marinated soft-boiled egg, enoki mushrooms, and scallions.

I’ll come back to link up the recipe pages. Definitely gotta credit the helpful sites!