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There is an old Chinese saying: "To the ruler, the people are heaven; to the people, food is heaven". I am the people, and never has a proverb manifested itself as much as this has in me. Where other's do, I eat. It is high time I chronicled these sagas in accompaniment to my life.



Choritzo and the Kitchen Sink Pasta

I've made some pretty decent stuff in recent weeks, but nothing that warrants a blog post. There's enough Beef Stew recipes out there for you to tide yourself over. As far as the GOD SAUCE is concerned, well, there is enough online documentation for me to not have to bother with sharing it with you either.

Cooking is pretty easy, just put flavours that you imagine would work well together in a pan/pot/dish and try it out. And no one ever said you have to follow the recipe, because that's just someone else trying shit out.

So on that note, lemme share with you this little thing I improvised with what I had in my fridge

2 links of Fresh Chorizos (I've tried it with the pre-cooked stuff, it ain't the same)

Grape Tomatoes - Half a punnet, about 15

Baby Spinach - Hefty handful

Half of an onion

Sun dried tomatoes - 2 chunks

Olive Oil

Fusili Pasta

So boil some water and get the pasta going (with a pinch of salt, that whole shebang), this whole thing won't take very long at all. Dice the onions, caramelise them in a pan. By caramelise, I mean until they're caramel in colour and about to disintegrate. Cut your chorizos up into bite sized pieces, I like to do alternating diagonals so they end up being little triangles, I don't know, it just makes it easier to cut for me. Get them to brown. Dice the sun dried tomatoes and throw them in, half the grape tomatoes and throw them in after a little while as well. At the very end, when the pasta looks about ready, throw the spinach in. Drain the pasta, and pour it into the pan with everything, mix it all up while still on a heat source.

It's pretty damn good.


Mah Meatballs

I don't have photos, because quite honestly I was working off my head and I wasn't sure how they were going to turn out, but believe me, they were good.

What you need:

half an onion, finely diced

2-3 garlic cloves, finely diced

A pound of ground beef

half cup parmesan cheese, grated

2 eggs, beaten.

bread crumbs

olive oil

dried thyme, parsley flakes (or like the real thing if you have it, but I had to make do with what was in my cupboards)

salt to taste

What to do:

In a pan, fry the garlic and onions until the onions are caramelised.

Mix the onions into the beef with the eggs, thyme and parsley flakes, and parmesan. Go in with your hands and mix everything, add a dash of salt, a reasonable dash for the amount of meat you have.

Add just enough breadcrumbs to make the mixture moldable. Form into small balls, (mine were about an inch big) and refrigerate for about half an hour to an hour.

Preheat oven to 350F (176C), drizzle a little olive oil into the baking tray and place the meatballs making sure there's a little oil under each, this would give you one crispy side. bake meatballs for 25-30 minutes. Serve immediately.


Hide-chan Ramen

Hide-Chan Ramen

248 E 52nd St
(between 3rd Ave & 2nd Ave)

Score: 15/20

The quest for ramen in New York is a constant project for me. Now that the weather has cooled down, I can finally attack this at full force once again. (Not that the heat has ever stopped my ramen cravings). Before we can forge ahead with the review however, I do need to point out that while everyone's idea of the perfect bowl of ramen is the same in theory (springy noodles, rich broth, ample toppings), actual taste is wildly differing.

Me personally? I like a good tonkotsu, the good opaque white kind, meaty, garlicy, well balanced flavours (Momotaro Rahmen on Bridge Rd, Melbourne would be an exemplary bowl). It's for this reason I came upon discovering Hidechan Ramen, known for its intense tonkotsu broth, especially after the recent crowning glory of winning the gong for the "Best Ramen In New York" by Serious Eats. It's been on my hit list for a while, I was devastated to learn that as of last week, they stopped offering customer choices of broth intensity levels and noodle firmness levels, opting for an easier to manage one level for all (like some regular ramen joint, the schmucks). I lamented the fact that I would never experience the glistening fat globules floating in the broth, but tonight I sucked it up and went anyway.

My wait was not that bad at all. I arrived at around 8pm on a Saturday night and the only other people waiting for a table was an asian couple, as I was leaving however, the line had extended down the stairs and reached the front door, apparently late night dining is where its at. Since I was just one person it was pretty easy for them to seat me at the bar, which is not where they prepare the ramen, by the way, but where a rather fat tattoo'd man of undistinguishable middle eastern descent was expertly folding gyoza. All the waitstaff were Japanese, I know this because they all spoke to me in Japanese while I blinked at them, and everyone eating around me were Japanese so, authenticity score was relatively high despite gyoza man.

The gyozas were pretty damn good, actually. Well, to be sure, they tasted more like Chinese pork dumplings than Japanese gyozas (In terms of filling, not the wrap or the way it was prepared). Since gyozas are a Japanese version of the Chinese dumpling, I didn't take this to be a bad thing. (In actual fact, I always felt like gyozas were a poor substitute that I had to put up with at ramen joints, but that's heresy. I never said that.)

Now to the ramen itself. I got their basic tonkotsu because I was pretty excited about this broth and I wanted to experience it unadulterated. So that was the very first thing I tried, just a big spoonful of porky goodness. It was pretty spectacular. Intensely meaty, almost a little thick on the lips, so much so that you can almost taste the bone marrow simmering in the pot all day. It was a tad too salty for my taste, and not enough garlic, but taken in small doses, it should satisfy the pork craving in any carnivore. The noodles were unmemorable. They weren't bad, by any means, but they were definitely not stand outs. They kind of just didn't have much bite to them, for me the noodle is really just as important as the broth, and for that reason Hidechan lost some points. As for the toppings, the pork was very decent, if not a little bland, but the biggest wtf was the lack of half an egg. For a lot of people it's the best part of the ramen, I can live without it, but I do still like it there. In fact the only toppings were the two pieces of char-siu (pork), some shredded woodear, scallions and a square of nori, no bamboo shoots or anything else of that elk. A tad scant for my liking.

Here's my summary, the broth is definitely worth a try, if you want some serious tonkotsu action and would like some pretty decent ramen accoutrement, come to Hide-chan. If you want a serious bowl of ramen, I would still rather head over to either Minca or its sister Kambi. I know serious eats gave it low noodle scores and such, but what can I say? They're outta their minds. The pork at those two place are also near perfection, and the broth is well balanced. I'd recommend the sio blend (the Minca Sio or the Kambi Sio, depending on which you're at) which is salt based combination of pork and chicken broth. The service is usually efficient and excellent, oh and by the way, they'd never forget the egg.