BATON Supper Series: Ramen Time with Ivan Orkin

Posted by Foodie Buddha on June 18, 2012

Gato Tokyo Bizco

When I told Spark Plug not to leave the city this month, I meant it.  Did she listen? No, no she didn’t.  When she reads this, am I going to get an international phone call shortly thereafter at which time I will be dressed down? Admittedly, I did not tell her exactly why … so for that I’ll grant her a brief reprieve. [yes, I can keep secrets y’all, even from my best of friends].  But let’s move on and stop twisting the knife in that poor girl’s heart.  Her loss is our gain (as an extra-seat is available).

BATON Supper Club at Candler Park’s Gato Bizco Café is back (for Monday, June 25th and Tuesday, June 26th) and this one might be the biggest coup yet! [I feel like I say that every time they announce one of those things].

Now that my reservations are in place, I am happy to share with y’all the details for the latest rendition of the show.

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Holeman & Finch Ramen 1

Posted by Foodie Buddha on December 11, 2011

ramen at holeman + finch

Holeman & Finch’s foundation is in the craft beverages they mix up; however, their food is no slouch.  Actually, H+F is most well-known as “that place with the 10 o’clock burger.”  But beyond their nationally acclaimed burger, this gastro pub offers a constantly changing menu that has more than a few dishes worth talking about.

One of the latest additions to their current menu is a pork skin ramen.  Ramen is a Japanese noodle soup that’s going through a renaissance not unlike the current burger and pizza craze.  While not as prolific of a trend as burgers or pizza, ramen has been getting a lot of love from all sorts of restaurants who are adding this dish in a one off setting.  H+F is just the latest to do so.

Holeman & Finch’s ramen actually reminds me more of phở than it does of traditional ramen.  It’s absolutely loaded with garlic and ginger, and the murky soup seems to elicit the characteristics of lemongrass (though that may just be my imagination) perhaps on account of the abundant inclusion of coriander leaves.  But regardless of what traditionalists will say, this packed with flavor “ramen” will no doubt get your tongue to move.

pork skin ramen from holeman & finch public house.jpg

The base of the broth is of course pork, it’s touched with a hint of hot sauce, topped with a huge slice of H+F’s housemade bread, and comes in at $12 per order.  The fun little twist is the chopped bits of pork skin that hide like mines beneath the sea surface and detonate in your mouth with a soupy crunch.  Cutting through the five-minute egg floating in the center might take a little effort, but that’s what happens when you try and wrangle a free floating cocoon of gooey yolk.  Pop that sucker open, watch the yellow spill like oil, and  comprise your bite of a good helping of all the little ingredients the ramen offers.

It’s not the greatest ramen ever to land in Atlanta, but Holeman & Finch’s newest creation is certainly worth an order … it’s packed with flavor and that butter toasted bread is the ultimate dipping tool.  Check it out and let me know what you think … I most definitely dig it.

FOR THE FULL ALBUM, VISIT
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Holeman & Finch Address & Information

2277 Peachtree Rd NE, Atlanta, GA 30309 · view map
404.948.1175 · · menu
Cuisine: Gastropub, Modern American · Price Range: $$

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Holeman & Finch Public House on Urbanspoon

Momofuku Ramen Recipe: Damn You Tasty 3

Posted by Foodie Buddha on November 26, 2011

ramen recipe adapted from David Chang’s Momofuku cookbook

momofuku cookbook

This is part 2 of my Momofuku ramen guide.  This post focuses almost exclusively on the cooking process, the ingredients, and the time management aspect to making this ramen, an easy to execute but time intensive dish.  While I strongly suggest you check out part 1 of the ramen guide for the grocery list and tips and tricks, this is where you’ll find the real how-to.

I’ve assembled this recipe in a way that will allow you to cook everything over a two-day period.  I’ve also timed it from a perspective that encourages oven optimization.  Keep that in mind, as items like the taré can actually be made a few days in advance (it lasts 3 to 4 in the fridge) or it can be made the day of so long as you start it about 3-hours before service time.

I have also included a time estimate with each component – which for me – starts as soon as you begin to use the ingredients for the first step.  These time estimates are just a way of me telling you how long it took us to do everything, so resting time, clean up time, and time away from the food is included in that number.  You can do this by yourself no doubt, but a second in command is a big help (as well as a lot more fun – Thanks Papa Buddha!).  If you want to view all the videos (they’re really awesome AND totally amazing!), check out the YouTube playlist.  Meanwhile, all of my slightly less bad pictures are on Flickr!

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Your Guide To Momofuku Ramen

Posted by Foodie Buddha on November 26, 2011

momofuku ramen bowl

This is the complete guide to the ramen recipe from David Chang’s Momofuku cookbook.  I’ve split this into a two-part series whereby this part gives you a little background on ramen and some notes and advice on how to best execute Chang’s version.  Also included is a composite grocery list so though you don’t have to read through everything and total it up.  Part two, which you can read here, is the step-by-step list which focuses more on the execution of each individual item and the time management part of this two-day (at a minimum) cooking endeavor.  I hope you enjoy!

A Little on David Chang + Ramen + Momofuku

momofuku cookbook

Ramen is a Japanese noodle soup more important to that culture than chicken noodle soup is to America’s culture.  David Chang, who owns the ballyhooed Momofuku restaurant in New York, is the single biggest reason why ramen has transcended the confines of college dormitories onto the menus of many restaurants who would otherwise pass on this time consuming Japanese staple.

When Chang, along with the help of Peter Meehan, released the Momofuku cookbook in late 2009, [GOOOOO BLUE!!!!!!] it quickly became the IT cookbook of that season.  So widespread was Chang’s influence that soon thereafter an entire website dedicated to executing the vast array of recipes went live.

It’s impossible to articulate a simple yet all encompassing definition of ramen.  But, for brevity’s sake, just know that traditional ramen (not that cup noodle stuff from the $.99 store) is soup that usually utilizes a soy or miso based broth and includes noodles, meat, and fixings that one might find in and around the islands of Japan.

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Yoda’s Favorite Cup Noodle

Posted by Foodie Buddha on November 23, 2011

I, along with nearly every college student in the history of history, have an affinity for ramen’s dear cousin: the cup noodle.  I take particular interest in those crazy Japanese and their ability to get just about anyone to do a cup noodle commercial.  I also like Star Wars stuff … so when I found this video of the little green Jedi master, I just had to share!  Ladies and gents: Cup Noodle’s newest supporter: YODA!!!

Eater Atlanta, No. 246, Killed Tomatoes & Shoyu Ramen [Around Atlanta] 1

Posted by Foodie Buddha on July 22, 2011

2011_eater-atlanta-iconI’m under a rock right now, hence the dearth of posts since Wednesday.  In the meantime, here’s some stuff you can read elsewhere:

* In case you have joined me under said rock, you’ve probably heard about Eater’s big announcement.  In case you haven’t heard: the online food news outlet launched their Atlanta outpost yesterday.  To head up their Atlanta division, Eater secured the services of Jennifer Zyman, aka The Blissful Glutton.  Zyman, who we learned has a stake in multiple Johnny Rockets, is well known for her work as a restaurant critic over at Creative Loafing.  Fear not avid fans, Zyman confirmed that she will still produce some content for CL, just not at her past rate.
[via Eater Atlanta]

* Speaking of CL, Cliff Bostock just posted his early look of the newly launched No. 246.  The Italian inspired Decatur eatery is the brainchild of Ford Fry and Drew Belline and has gotten a ton of buzz to date.  The weight of said rock has kept me from recapping my visit, but I’ll get to it soon I promise.
[via Creative Loafing]

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Ramen, Tacos, and Barbecue … and Tooshie Talk [Quick Hits]

Posted by Foodie Buddha on July 15, 2011

tonkotsu ramen from yakitori jinbei

Another day, another mini-food tour that is my burden. At least I had good company!

Lunch

Along with GI Joe, I took a Susie Washing Machine to lunch for her birthday.  She’s works near Cloverleaf so we hit up YJ for some of their awesome tonkotsu ramen.  My guests were thoroughly satiated, but my more discerning sensibilities got the better of me.  For the first time in a while (I’ve been there more than most), I was pretty bummed.  The broth still provided a silky, pork infused introduction, and the noodles were spot on, but the rest seemed like a regression concept.  Once laden with delicious roast pork, foodies have been groveling at the reduction down to two pieces per order.  You used to be able to order extra (for a surcharge) … not any more.  The only other visitor was some shredded cabbage (think inside of a spring roll), which was layered beneath the pork.  Still a fine slurping, this example seemed more like a dumbing down than anything else.  Maybe it’s time to look elsewhere for my ramen cravings.

Yakitori Jinbei Restaurant Address & Information
2421 Cobb Parkway, Smyrna, GA 30080 // 770.818.9215 // website // menu
Yakitori Jinbei on Urbanspoon

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Cup Noodle James Brown Style [Miso Fire]

Posted by Foodie Buddha on June 30, 2011

What’s up with the wacky vids today … shrug … here’s a little James Brown for all your miso/ramen/cup o noodle needs!

Lucky Peach: David Chang’s Magazine For The Gourmand [Deliciousness]

Posted by Foodie Buddha on June 22, 2011

My couch just became an infinitely cooler hangout spot.  I’m kicking back with the inaugural copy of Lucky Peach, a quarterly publication backed by Momofuku’s David Chang and writer Peter Meehan.  Dude and dudettes … this puppy is da bang.

You see, each episode (aka issue) is dedicated to a particular topic.  Thankfully for me (and someone else I know), the debut is all about ramen.  Like issues to come, the topic is explored through travelogues, essays, artwork, pictures, rants, interviews … and thankfully … RECIPES!!!!

Amongst the oodles of food porn, I just caught a glimpse of Tony Bourdain’s recap of the movie Ramen Girl, a bit on ya ka mein from John T. Edge, and recipes from Chang, Mario Carbone and Rich Torrisi, and Wylie Dufresne.

People – I hate paper, it’s archaic and wasteful.  This however is not paper; it is art.  Buy this art! Buy it now!!!!  You can’t get the first issue on subscription, but you can buy the issue or subscribe here!!!

How To Eat Ramen And Not Get Your Hair Did [Laugh Of The Day] 4

Posted by Foodie Buddha on August 24, 2010

wtf photos videos - It Keeps Your Hair Clear!

No, I haven’t fallen in or anything.  While I’ve still been eating out the past couple of weeks, most of my writing time has been devoted to … gasp … COOKING!!! Mmmm …

So sit tight, I’ll be back soon and in the meantime, enjoy this little number!  I have no idea where to buy such a wonderful apparatus.

[via PIU]

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