Cookbook Adventures: Momofuku Ramen

A little over a year and a half after buying the book, I finally got around to making the dish I knew I had to make: Last night, I finally made Momofuku Ramen for dinner (fresh alkaline noodles and all).

Perfect-er Perfect Ricotta

I've continued to make fresh ricotta pretty frequently using the sous vide method from Ideas in Food that I outlined in a previous post. This became even easier when I got my chamber vacuum, making it possible to vacuum-seal the bag of ingredients without messing around with having to seal a zip-top bag inside a vacuum bag. The one thing that was still bugging me was having to go through cheesecloth during production. Over the course of the past few months, I've come up with a (quite ghetto-looking) solution to this problem, so I figured I would share it here. The new method has taken my perfect ricotta and made it even perfecter...

Still My Favorite Way to Cook Corn...

Corn was on sale $1.50 per 6-pack last time I ordered groceries, so I had no choice but to order lots of corn. I was originally thinking of doing a "creamed" corn with basil (which I mentioned, among other things, in this post), but then the first issue of Lucky Peach arrived at my door, and as David Chang wrote about ramen I remembered how awesome it was making his ramen broth, and then I remembered how I had ramen broth in the freezer... and remembered the dish for which I had made it... and I instantly knew (well, instantly once all that remembering was done) what I had to make with my giant pile of corn: Roasted Sweet Summer Corn with Miso Butter, Bacon, and Roasted Onions.