Ingredients Arrived!

brian_martin2001

I'm pretty sure we can all see where these are going to be going! (not the same dish, but they all came today)

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tangma27

What is that first picture brian?

naithaddi

Is that Katsuobushi? Where did you buy it from, can't find it whole!

wolfiegirl

Too funny!

Ive heard of dried galangal root... question is what do you do with it??!?

brian_martin2001

it is. I got mine off of amazon https://www.amazon.com/gp/product/B008YRLR0S/ref=oh_aui_detailpage_o01_s00?ie=UTF8&psc=1 perhaps there were cheaper options, but sooner or later you gotta just pick on. this is the one I went with.

EDIT: If you live near a large city, chances are there is an Asian store that may carry it. The closest large city to me is Chicago, and I spend a few hours meandering around their Vietnamese section. But honestly, with the dried ingredients, I usually buy my stuff online.

brian_martin2001

Katsuobushi: bonito flakes, before they become bonito flakes.

brian_martin2001

Game of thrones feast items. I have no intention of doing the suckling pig anytime soon, but some of them, and the spice blend itself, intrigue me.

naithaddi

I went online and bought some from Nihon Ichiban.

brian_martin2001

Good shit

JasonWirth_68226

I'm also curious for the katsuo plans. Maybe eat it like a Slim Jim. That'll taste awesome!

If you're in Chicago why did you buy it online and not at Mitsuwa? It seems like something they'd carry, not sure about the price however.

fisher23

Lots of Thai food use it.

fisher23

Nice brian. Humm....Dashi comes to mind. Is Katsuobushi better than pre shaved bonito? I've only bought the pre shaved.

brian_martin2001

It's not really the consistency of something you'd be able to eat as is. The tool of choice to cut it is a wood workers plane.

My plan for it are dashi and other similar broths, though i haven't really started formulating other ideas.

I'm not in Chicago, that's just the closest big city to me. I'm not gong top burn up a half tank of gas to see if a shop may carry something. This is the first time I've heard of Mitsuwa, however, next time I'm up that way, if I'm thinking about it, I'll look around for the shop.

brian_martin2001

Honestly, I'm not sure. I just decided to get the block of it and experiment with it. I'm sure the pre-shaved stuff is just fine. Grant uses that in a recent facebook video. I guess just personal preference, or, in my case, whim.

tangma27

Thanks. Never seen that before!

naithaddi

Mine arrive yesterday. Katsuobushi and katsuobushi shaver

dallalibera.michael

How did it turn out? I've been working on vegan ramen for the last three months. This is the one flavour we're missing, that beautiful smokey, cured flavour. This week I'm going to be smoking the shallots and then the soy milk to see if it works.

Very interested in what you're working on!

brian_martin2001

Dashi turned out fine. Took me a bit to get a wood p plane and Get all the machine oil cleaned off. Have messed astounds with the medieval spice rub just yet. I'll hey astounds to it...eventually. You might try cured shiitake mushrooms in your vegan ramen. Good luck

naithaddi

You may already know about it, but:

http://www.seriouseats.com/2015/02/how-to-make-the-ultimate-vegan-ramen-rich-and-creamy-vegan-experience.html

I tried it once and it was pretty cool. I also made the vegan dan dan noodle and they were awesome. I'm not even vegan.

;-)