Life In 19x19

What's your favorite? Mine are Chapaghetti. It's made by Nong-Shim.

i think Chapaghetti is a greatest invention of mankind.
i always cook 2 because i am not satisfied with only 1.

chef wrote:Mine are (...) made by Nong-Shim.

Hello Chef,

I'll go directly off-topic-OT:

Nong-Shim ?
The professionals should thank you.
Pls. check and watch out for MSG (monosodiumglutamate).

Mine are not so instant (= slow food):
Penne Rigate + tomato (+ ~mark) + garlic + basilicum ++ shrimps ++ beans ++ pakchoi o.o. vegetables

Actually above picture comes from a funny site about Evidence for Intelligent Design (Creationism).

The dish could look like this:


... only that I usually take bigger shrimps (30/40 - 2kg, sometimes BlackTiger tastes good) and peel them completely (洋鬼子),
while my wife can also eat them with the peel.

Where exactly can one obtain said instant noodles?

I've had and enjoyed other stuff by Nong-shim. I'll keep an eye out for Chapagetti! Good to see you around, Chef.

Magicwand wrote:i always cook 2 because i am not satisfied with only 1.

It's the only way to make instant noodles, good sir . I usually go for indomie:

Jordus wrote:Where exactly can one obtain said instant noodles?

if you live in big city try korean market. one box contains 24 and probably around $20 maybe less.

chef wrote:What's your favorite? Mine are Chapaghetti.

What's so great about Chapaghetti? I thought the taste comes mainly from what you eat WITH the noodles, and not from the noodles iteself.

I don't usually eat instant noodles. They are high in carbohydrates but low in fiber, vitamins and minerals. They are normally fried when manufactured, creating high levels of saturated fat and/or trans fat. They normally contain high amounts of sodium, and about double if served in an instant broth. Recent studies showed that dioxin and other hormone-like substances were able to be extracted from some cup-style instant noodles that used the traditional packaging and glue when the hot water was added. Lastly, some manufacturers have been known to skimp on the proper maintenance of frying oils resulting in unhealthy levels of oxidation in the noodles.

logan wrote:I don't usually eat instant noodles. They are high in carbohydrates but low in fiber, vitamins and minerals. They are normally fried when manufactured, creating high levels of saturated fat and/or trans fat. They normally contain high amounts of sodium, and about double if served in an instant broth. Recent studies showed that dioxin and other hormone-like substances were able to be extracted from some cup-style instant noodles that used the traditional packaging and glue when the hot water was added. Lastly, some manufacturers have been known to skimp on the proper maintenance of frying oils resulting in unhealthy levels of oxidation in the noodles.

Thanks for the Wikipedia info.

Forgot to mention they are YUMMY.

My brother's adage is that more expensive instant noodles save you money because you'll grow tired of them less quickly than the cheapest kinds. You spend more per pack, but still save compared to many meals.

How do y'all prepare them? My wife and I poach an egg in the broth and add peas.

@ Tommie. First and foremost I like MSG. I actually have a little bottle of it for certain things. There's a distinct difference between pasta and instant noodles. I think if I had to define it, I'd say that with instant noodles, it's a one pot meal, or a cup. All the ingredients are already assembled and only require boiling water, and take between 3-5 minutes to cook from the time you add the boiling water.

It's weird because I thought Chapagetti was a common one. I've even seen it at non-Asian stores. But if you haven't had it, keep a look out for it. I think it's worth it.

@ chew. Thanks. I've been without a comp for a while but I bought one on boxing day.

@ Hyperape. If it's a typical noodle in soup, I always add an egg. My mom likes crushed seaweed on hers. I thought about adding bean sprouts to it to give myself the illusion of eating actual ramen, but then when you try and make it something more than it is, some of the magic is lost.

chef wrote:@ Tommie. First and foremost I like MSG.

Without judging people, I just provide these links:
http://www.earthways.co.uk/enumbers.html
http://www.exploreenumbers.co.uk/top-10 ... avoid.html
http://adhdtherapy.findfastr.com/adhd-e ... your-heart

Personally, we try to avoid food with E-numbers in it, esp. stemming from the '600'-range.
This is not always easy, because it is difficult to obtain e.g. soupstock without it.
A soup with several liters content, made from 1kg beef (neck, cheap, approx. 5 US$) or bone marrow + vegetables is very cheap
super-tasty and feeds a family for several servings, but, of course takes hours to simmer.

Also, it is in many sauces of the type available in Asian foodstores, and I like(d) to add e.g. sometimês some Oyster sauce to beans or shrimps.

From http://www.truthinlabeling.org/Enumbers.html :
E-numbers used for ingredients that contain MSG
The following are six additives with names that clearly indicate that they contain processed free glutamic acid (MSG):

E620 Glutamic acid
E621 Monosodium glutamate
E622 Monopotassium glutamate
E623 Calcium diglutamate
E624 Monoammonium glutamate
E625 Magnesium diglutamate

I actually have a little bottle of it for certain things.

What are certain things?
Do you add it - frequently - to many dishes?

(...)
but then when you try and make it something more than it is, some of the magic is lost.

Whow! You really seem to like it.

Without judging people, I just provide these links:

I'll snip the rest of the post, which I think is a great example of the "Smug Diet". I've found that in almost any Internet discussion forum thread about food, a couple of posters will be devotees of the Smug Diet: people who think their food choices are more virtuous than everybody else's, and have no qualms proselytizing the virtue of their food choices over the evil of other people's.

When I was a youngster 25-30 years ago here in the States, the smoking bans were really beginning to catch a head of steam. I obviously didn't smoke then, and don't smoke now, but I remember people opposing the bans saying that the next thing you know they'll try to legislate what we can and cannot eat. Such people were pooh-poohed then, but decades on, time has proven them right.

We've been round the bend on both sides of the "Is coffee OK for you, or evil" question already, with scientists not seeming to know which. Saccharine finally got taken of the list of human carcinogens.

Now the bansturbators are coming after salt.

I'll eat foods if I enjoy the taste of them. As for ramen, I like the stuff that comes in a block, but not the stuff that comes in a cup, and I usually eat the block as noodles and not as a soup.

Fedya wrote:

Without judging people, I just provide these links:

(...) is a great example of the "Smug Diet".

... this is fully correct interpretation insofar as we are (hopefully) happy with the choice of our food.

As a non-native speaker, I had to check the meaning of smug (had bad connotations with smog, schmock etc.) and
'self-satisfied' fits very well.

However, I see words as proselytizing, ban and bansturbator employed in the post.
This could mean, that my post is interpreted as banning other people's choice of food ???

I could understand that my contribution was superfluous w.r.t. to MSG for some, if I was told so,
i.e. 'everybody else knows it already'. This is not the case, even in retroperspective.
Hence, ... I eat what I want - and I write about it !

I eat instant noodles about 5-10 packages per year, usually on vacation. Because it was China, it were Chinese varieties.