included poppy seeds and mustard

>>31128
>I personally am eating it with a fork+straw.
!!!that's so advanced!

it's the technique of an advanced practitioner!!!

otherwise, nice soup

needs another ice cube

is putting ice cubes in soups standard practice?

>>31133
usually only for ramen
when i was younger i had to do it all the time, but also its just nice to be able to let your broth cool faster so you can enjoy it

>>31134
so it's just to cool it down faster?

>>31135
pretty much. plus its nostalgic

>>31136
is it universally nostalgic? will it invoke nostalgia in any heart?

>>31137
why dont you try and find out for us? I usually only recommend it for ramen though, cause its broth is like, a spicy water(in a good way)

>>31138
i do not physically exist

>>31139
that seems like a you problem

>>31140
it's a skill issue

>>31141
git gud

>>31142
i got gud at video games but at the cost of being gud at existing in reality

anyhow, nice soup. i hope taku and fen like it.

>>31144
don’t be afraid to try it out yourself too! the main 3 ingredients aren’t (too) hard to come by

>>31145
i can't make anything

>>31128
gonna add this before its impossible to find:
you can also add thinly sliced carrots

>>31120
>cut pork, leaving out the
the what?

>>31148
the chinse bbq pork i get usually has some included sesame seeds and mustard (which are nice if you’re enjoying it on its own, but not for a pot of ramen). I accidently hit enter too soon on that

>>31149
gotcha. thanks.

>>31150
so when are you going to make a soup for this thread? I cant bake/cook for everyone

>>31151
i'm waiting for taku and fen to go first....................................................................................................................................................................................................................................................................................................................................................................................................................................................... (the board owners turned off the fun commands here)

>>31152
#spin

recima pls understand i am incapable of creating food but i want to spiritually support this thread

>>31154
do you mind sharing why you can’t make food? It’s okay if you arnt comfortable sharing

no, not at all. it's simple. i am an idiot.

>>31156
well here’s a little secret: i try to structure things like my baking blog in a way that its palatable to the people who spend their time on imageboards, thats why its mostly in greentext. if you need to, imagine that there’s a “>be me” at the start of the directions part!
anyone can make food! (if they can get their hands on the ingredients and have a stove&stuff)

>>31157
>if you need to, imagine that there’s a “>be me” at the start of the directions part!
lmao

well, some things that are obvious to you aren't to me, and i stress over them. let me go over a few examples:

>>31118
how much water? how much ramen? how much chicken flavoring? how can i tell whether the sorts i'm buying are right? well, the water is pretty universal, i suppose. just regular sea water. i get that. but the rest of it needs answering.

>>31118
what does medium heat imply? i imagine that various stoves are set to various intensities at various points on the dial so medium varies from one to the other

>>31120
how do i cut the pork? what should i keep in and what should i remove? i know a lot of people leave certain parts out but i don't know which or how to find them or how to remove them or if this is applicable even to ramen soups or not

>>31123
when should i add it to the pot? does it matter? should it boil first?

>>31124
how many green onions do i need? when do i need to add them? how large should i chop them?

>>31125
you didn't really mention this but i assume we're supposed to stir, because of course we are. when? how much?

>>31126
how do i know which ingredients to buy if these local ones aren't exactly like this?

>>31127
how do i know it's done?

and of course NONE OF THIS IS YOUR FAULT. i'm sure your instructions are perfectly servicable for someone who has minimal experience in the kitchen. but i don't lol. i'm totally clueless about this. so i need the guide for dumb dumbs. like, really, it's me, not you. when i tell people how to resolve various computer issues i don't instruct them how to use the mouse each time, and this is kind of the equivalent of that. hence the current situation.

>>31159
please tell me what i’m unclear on! i’d love to make my recipes as clear as possible for everyone! (this one was sort of haphazard tho)

is #ai disabled?

>>31159
water: between 2 to 3 cups
ramen: i already mentioned, 2 packets
chicken flavoring: anything included with your ramen packets. you can also add up to 2 spoonfuls of chicken bullion if you want
for the ramen, make sure you get the maru chan chicken flavor one. anything else is sacrilegous
for the vegatables and chinese bbq pork just pickout whatever you find

im moving to my laptop, there are too many questions for me to phonepost answer

>>31159
medium means whatever the medium heat on the stove is
cut the pork

>>31165
cut the pork into slices first, and then cut it the other way, so its like strips. You can also just do slices though, around a centimeter or so per slice
you need around a bundle of green onions, see >>31124 this pic to see how many i used. you can add more or less if you want
you should probably stir it every once in a while, but you can get away with doing that inbetween cutting ingredients
if you're worried about local ingredients, don't be. Feel free to use another brand of pork (although still try to get chinese bbq pork for this) or you could even grow the green onions from your back yard! Don't change out the ramen brand though, that's wrong
it should be done around the time you're done cutting the ingredients and stirring them in, maybe around 20 minutes. I started heating the water with the ramen already in it, and it worked out for me

>>31160
thank you, though i think it's hard to serve two masters sometimes. writing in a way that's accessible to totally clueless people might alienate those with just a little bit of experience because all of the extra details just annoy them.

>>31162
thank you for clarifying some things

>ramen: i already mentioned, 2 packets
well, how large is a packet? this is not necessarily standardized between different regions of the world

>chicken flavoring: anything included with your ramen packets
do those always include flavoring? are there no packets without it?

>you can also add up to 2 spoonfuls of chicken bullion if you want
aren't you supposed to make that yourself or?

>for the ramen, make sure you get the maru chan chicken flavor one. anything else is sacrilegous
if i can't find it locally, what do?

>for the vegatables and chinese bbq pork just pickout whatever you find
well, like, how do i know that what i want is suitable?

>>31165
>medium means whatever the medium heat on the stove is
sorry, but what if it's much higher on my stove than on your stove or something? or the other way around? then the end result wouldn't be the same

>>31167
>cut the pork into slices first, and then cut it the other way, so its like strips. You can also just do slices though, around a centimeter or so per slice
gotcha. should i remove.. uhh.. anything?

>if you're worried about local ingredients, don't be. Feel free to use another brand of pork (although still try to get chinese bbq pork for this) or you could even grow the green onions from your back yard! Don't change out the ramen brand though, that's wrong
i'll try to find it lol but i don't know if i'll be able to do so

>>31173
>the packet is the size of the packet that comes in the Maru-chan chicken flavor ramen. I got my ramen from North America, so if your worried about living in a different continent, import it from the US
hmmmm

>>31169
the packet is the size of the packet that comes in the Maru-chan chicken flavor ramen. I got my ramen from North America, so if your worried about living in a different continent, import it from the US
Yes, they always have the flavoring
Nah, you can see the brand i used >>31126 in the pic (i think, tell me if you cant read it).
If you absolutely have to you can use another brand, but it wont be the same. The other brand should still include the flavor packets (at the right quantities) too
If your stove has a super high medium heat, you might want to get a new stove. If this isn't feasable, find someone else who's willing to let you use their stove. If this isn't feasable, tell them that you'll make them some tasty ramen if they let you use their stove
If there is a part that looks icky to you you can remove it, but you probably wont need to. chinese bbq pork is already precooked (either that or cured) you can eat that stuff raw (and its pretty good)
I believe in you!

recima your soup looks very good. we are going to make ramen as well, but boring normal ramen with nohing added.

>>31173
thank you but also this seems doable but also i am still mildly confused because it's still not in numbers
is there no way to turn this into science
precise temperatures, ingredient descriptions, etc

>>31190
what brand

>>31194
yeah no. This is cooking, not baking. For more complex recipes though (that I don't just hobble out of what I have) I'll include more specific measurements though

>>31195
maruchan, the soy sauce flavor

>>31203
That's fine, but your on thin ice

>>31200
has the scientific revolution not come for the cooks?

>>31208
nah, cooks are feral beings who aren't willing to transcend unto the art of baking

>>31210
okay i see that explains it i am the opposite of a feral being i'm a lawful non-being

>>31212
That's good to hear!

>>31214
but for real, thank you but i'm still honestly a bit intimidated lol. i really prefer it when the instructions are so specific that you can measure everything perfectly. but i get that this is not how people do this in practice. if i had access to all of the specific brands you're talking about i'd probably be fine but uhh stuff like the oven are still kind of touch and go, you know?

>>31216
I think I know what you mean. I could try to greentext it out with more specific instructions (and less "throw everything into a pot") if you want
>>31228
Too late! I have nothing better to spend my time on lol. I won't be able to include images though

>>31224
please don't feel obliged to do this just for me. i'm just explaining what i mean when i say that "i can't make anything". i'm Not Normal.

Feel free to substitute as needed:
>Be me
>Fill large pot with 3 cups of water and two packages of Maru-chan chicken flavor ramen (including the spice packets)
>Turn stove to medium heat
>Grab a small bundle of green onions, washing them with water (around like, a fistful of them)
>chop onions into roughly one centimeter pieces, add them to the ramen and stir the mixture
>Open package of chinese bbq pork. Slice into 1cm slices
>sneakily eat a slice or two of the pork because it tastes good
>(Optional) cut the pork along the other way, turning it into 1x1 cm strings
>Add pork to ramen, and stir the ramen again
>(I didn't do this, but I kind of recommend it) grab fistful of carrots
>chop them up into 1cm slices, and then 1cm cubes (you don't have to be too specific with your sizes though!)
>put carrots into ramen, and stir
>check ramen noodles to see if they're done (should be fine as long as they're no longer crunchy)
>turn off heat
>spaghetti falls out of pocket
>serve ramen into a bowl, making sure to dig around in the pot to get an even balance off all ingredients
>serve with a fork a straw, and 2 ice cubes (minus one ice cube per 5 minutes the ramen is off the heat for)
>look at clock on the wall
>realize that its approximately 20 to 30 minutes after I started cooking
>frick, I'm late for my meeting, gotta go

>>31230
(for nostalgia)

>>31230
how long should this typically take?

>>31230
>>look at clock on the wall
help my clock is on the floor what do i do

>>31230
all jokes aside, this is actually kind of helpful to me lol. thanks. i'm a bit less anxious about trying this.

>>31270
Ever since I started doing it with my baking blog, I've sort of wondered why people don't show recipes in a greentext format. Like, it's pretty much perfect for them lol. I'm glad I was able to help you!

>>31278
i need to do some things around the house, like pick up my clock from the floor, so i will get going. i might try this later and report back though. thanks for indulging me.

>>31289
No problem! Take care anon!

okay, how do we get people from /gle/ to join the soup thread

>>31337
link it again!

ghjklkjhgfdsadfghjkl;lkjhgfds it is I

https://brainworm.rodeo/food/31115
you link it

I don't think I have ever made ramen with actual meat before! I'll screenshot this recipe and try it later

soup thread!

>>31418
Welcome to the soup thread! This board (Probably) doesn't delete(or more accurately hide) replies as they get old, so you should be able to return to it later and find the content still here!

>>31436
this is correct (i think)

>>31128
you use straw on soup? that's kinda odd lol

looks good though :>

>>31448
Usually only for ramen. I like to enjoy the noodles/solids with a fork, while using a straw for the broth

wait, does this work on this board?

nope

>>31456
taku could configure it otherwise if she'd like. this is wormlang commands.

i can turn wormlang on

>>31463
oh cool. Now my secrets aren't revealed

Nice soup! Looks tasty

>>32035
i love evangelion

>>32035
thank u honey this is warming my cold, cold heart

>>32035
>>32042
now kiss

>>32043
done

woah

if i learn to cook will i get a boyfriend and also stop being alone

>>32057
no
source: me

>>32058
oww. i feel you.

>>32047
she almost knocked over the soup

>>32072
Oh no! You can't have spilled soup!

>>32035
#diffuse
need to test something

okay good, /gle/ just got nuked by a #theme command