A Quote by Rachel Khoo
But understanding the complexities of the ramen menu is an equally tricky feat for a foreigner. Both regional and stylistic variations apply to each menu. Add to that the spin that each particular ramen chef puts on his dish, and you rarely know what you are going to get.
Related Quotes
The northern Japanese ramen is characterised by its miso base. In the south, the ramen may steer more towards a seafood-based broth, while in Tokyo, virtually every style of ramen exists.
Contemporary ramen is totally different than what most Americans think ramen should be. Ramen is not one thing; there are many, many different types.
Ramen in L.A. is much better than ramen in San Francisco. That's just a fact.
I am not very convinced with having a signature dish. The whole point of being a chef is going to a new place, adapting and curating a new menu as per the culture and community.
No, ramen's not good for you. But in Japan, our favorite thing to do after drinking all night, especially in Sapporo where it's freezing cold, is to go to the ramen place at two, three in the morning.
Even now, when I do a slide show of the Geek Squad story, the first slide is a photo of ramen noodles. Because for me, ramen noodles are the international symbol for struggle.
Part of what makes a great chef is the ability to adapt, cook, and to taste. A great chef will use all their food knowledge, food memories, and senses to work with each ingredient and apply themselves to the dish they are creating.
When entertaining, it's great to wow your guests with an outstanding recipe, but it's also very important to design a menu that's not too demanding of yourself, otherwise everybody will have fun but you. A great appetizer or simpler dish is a good way to work a menu that's delicious but does not impose too much effort or time spent in the kitchen.
I've learned from experience not to be too glued to one menu or routine in particular because I never know where I'm going to be and what kind of cuisine it's going to be.
Each individual has their own pre-match ritual and pick off the menu. But I usually have a bit of pesto - either spaghetti or penne. On game-day I'll add a bit of meat to it and maybe some greens.
Ramen is a dish that's very high in calories and sodium. One way to make it slightly healthier is to leave the soup and just eat the noodles.
When you do a menu at a restaurant, you have to be the engineer of that menu. It has to be a crowd-pleaser.
If I go to a restaurant, which I do often, I know what I want, and it's not on the menu half the time. Half the time, they have to adjust the menu or what they got in the back, and they'll make it for me.
If you're hungry, you know that you want to eat. You don't know what's on the menu - perhaps it's not your favorite dish - but you will eat.
I don't cook, so my favorite dish to prepare is something on the takeout menu.
I have an impressionable palate. A well-worded menu or beautifully presented dish excites me. I get a great deal of pleasure just thinking about food.
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