Cleaning the trotters was super easy, just followed Kenji's directions and had no problems. The chicken carcasses were trickier because it was much more difficult what I was supposed to keep and what I was supposed to lose. After trimming the skin and excess fat, then boiling, I started picking at them with a chopstick. Ultimately I found that gravity was really helpful: while picking away under cold running water, some stuff would reveal its tendency to fall off, and by simply rotating the cut the same thing would happen again.
Everything's in the fridge now and ready for tomorrow morning. Also forgot to mention that I couldn't find fat back, but it seems like pork belly is a common substitute in that scenario, so that's what I'll be using.
Did you give your kid away or something?
that 2nd picture looks like backstage at the Voters For Choice benefit
All posts by this account, even those referencing real things, are entirely fictional and are for entertainment purposes only; i.e. very low-quality entertainment. These may contain coarse language and due to their content should not be viewed by anyone
wife and she are upstairs. She was riding shotgun on the counter in her little bouncy chair thing for a while, but then she took a humongous dump just as my water was starting to roll so I had to bring her upstairs.
Kidding. I wish I could do something like this. I get like 12 minutes here and there to peck away at cleaning the garage. Send me the recipe in like 6 years.
looking good..ramen is one of my favorite things on earth and it always come down to broth for me..i have to say i still love momofuku broth..i had a similar once that takes 2nd place in vancouver bc a few years ago
washing machine wrote:This thread really took off.
I bet you're sorry now, ruddo.
I mean, I still could have done with a post that read "guys, I just tried making ramen for the first time and it turned out great. Here are some pics. Also, not really because I didn't make the noodles but it still counts".
