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(Japan Today)   The dark side of ramen? Critics and nerds who slam your restaurant on social media and personally roast you for not meeting their high standards for ramen   (japantoday.com) divider line
    More: Unlikely, The Critic, Ramen, singer Mayuka Umezawa, Kanagawa Prefecture, innocent dish, ramen critics, Japan, Criticism  
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548 clicks; posted to Food » on 24 Oct 2021 at 6:35 AM (5 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



64 Comments     (+0 »)
View Voting Results: Smartest and Funniest


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2021-10-24 4:14:25 AM  
It's just soup! Get a grip.
 
2021-10-24 6:59:26 AM  
Sounds like Japan needs to learn about the "Yelper special."
 
2021-10-24 7:00:59 AM  
thank you Subs, for a non-rocketnews link!

"abbreviated to raota" - stay weirdly-linguistic, Japan!

I do find it amusing there's an Elders Of The Internet Ramen, regardless of how sinister or not.

hee -

Fark user imageView Full Size
 
2021-10-24 7:04:29 AM  
So it's like a Home Owners' Association but for ramen. fark those assholes in the ear.
 
2021-10-24 8:49:38 AM  
And if your bowl of soup starts playing with your Zen
I'll see you on the dark side of ramen
 
2021-10-24 8:53:53 AM  

EvilEgg: It's just soup! Get a grip.


No soup for you!
 
2021-10-24 8:54:41 AM  

Porous Horace: And if your bowl of soup starts playing with your Zen
I'll see you on the dark side of ramen


The lunatic is this thread ...
 
2021-10-24 8:54:55 AM  
Welcome to the restaurant industry, where people will review and criticize your food.
 
2021-10-24 8:57:54 AM  

tintar: thank you Subs, for a non-rocketnews link!

"abbreviated to raota" - stay weirdly-linguistic, Japan!

I do find it amusing there's an Elders Of The Internet Ramen, regardless of how sinister or not.

hee -

[Fark user image image 628x114]


What an Elder of Ramen may look like:
Tampopo - ramen master
Youtube 6WrkdTrrwew
 
2021-10-24 8:58:28 AM  
Is there any kind of snob more annoying that people who are snobbish about everyday food? The people who talk about how their ice is made are probably up there, but it's freakin' close.
 
2021-10-24 9:00:53 AM  
I wish I could get proper ramen where I live.

It's not just soup. I'm still dreaming about the soup I had when I was nine years old in that country. It was delicious.

That was thirty years ago.
 
2021-10-24 9:02:59 AM  
One of these days,
I will find spicy miso,
ramen of my dreams.
 
2021-10-24 9:11:15 AM  

Valter: I wish I could get proper ramen where I live.

It's not just soup. I'm still dreaming about the soup I had when I was nine years old in that country. It was delicious.

That was thirty years ago.


ITT: People who have had ramen, and people who have had instant noodles who thought they had ramen.
 
2021-10-24 9:40:41 AM  

Mister Peejay: ITT: People who have had ramen, and people who have had instant noodles who thought they had ramen.


HugeMistake: Is there any kind of snob more annoying that people who are snobbish about everyday food?


I believe this sums up the entire thread.
 
2021-10-24 9:41:30 AM  

Valter: I wish I could get proper ramen where I live.

It's not just soup. I'm still dreaming about the soup I had when I was nine years old in that country. It was delicious.

That was thirty years ago.


You can make your own but it's easily a 12 hour process. Plus the ingredients are hard to find if you don't live by an Asian grocery store.

/I'm currently making a batch and it's a doozy
 
2021-10-24 9:42:56 AM  

HugeMistake: Is there any kind of snob more annoying that people who are snobbish about everyday food? The people who talk about how their ice is made are probably up there, but it's freakin' close.


Vegans, crossfitters, crossfitter vegans, organic consumers, organic vegans and dodger fans
 
2021-10-24 9:46:13 AM  

Gonz: Mister Peejay: ITT: People who have had ramen, and people who have had instant noodles who thought they had ramen.

HugeMistake: Is there any kind of snob more annoying that people who are snobbish about everyday food?

I believe this sums up the entire thread.


It's not a snob thing, it's...  Imagine people talking about how much they like/dislike Mexican food because of the microwave burritos they get at the gas station.  Is that snobbery, or is that incorrectly deducing an opinion based off of a low budget prepackaged foodlike product?
 
2021-10-24 9:57:58 AM  

lifeslammer: HugeMistake: Is there any kind of snob more annoying that people who are snobbish about everyday food? The people who talk about how their ice is made are probably up there, but it's freakin' close.

Vegans, crossfitters, crossfitter vegans, organic consumers, organic vegans and dodger fans


Every interest group has a group of spergs who suck the fun out of it for everyone.  It's why I don't join "communities".

And now I really want some ramen.
 
2021-10-24 10:02:04 AM  

HugeMistake: Is there any kind of snob more annoying that people who are snobbish about everyday food? The people who talk about how their ice is made are probably up there, but it's freakin' close.


I'll give you a pass on ice if it's going inside nice drink.

There really is something to be said for a big, crystal clear, perfectly round piece of ice in your glass. Not the least of which is the size and shape minimizes surface area to volume, so you get lots of cooling without diluting the drink much.
 
2021-10-24 10:06:32 AM  
Also, I hear if you eat your ramen backwards, it syncs perfectly with the Wizard of Oz.
 
2021-10-24 10:06:51 AM  

HugeMistake: Is there any kind of snob more annoying that people who are snobbish about everyday food?


People who are snobbish about online posts.
 
2021-10-24 10:17:39 AM  

Mister Peejay: Gonz: Mister Peejay: ITT: People who have had ramen, and people who have had instant noodles who thought they had ramen.

HugeMistake: Is there any kind of snob more annoying that people who are snobbish about everyday food?

I believe this sums up the entire thread.

It's not a snob thing, it's...  Imagine people talking about how much they like/dislike Mexican food because of the microwave burritos they get at the gas station.  Is that snobbery, or is that incorrectly deducing an opinion based off of a low budget prepackaged foodlike product?


There are many dishes in Mexican food.  Ramen is a type of soup.

Even limiting it to burritos, complaining that the burritos in the gas station exist means that foodies shouldn't be looking for it in a gas station.  Those are for people looking for something to be cheap and to not be hungry anymore.  You aren't the clientele they're aiming at, and you should recognize that not all burritos are made for you.
 
2021-10-24 10:20:06 AM  

HugeMistake: Is there any kind of snob more annoying that people who are snobbish about everyday food? The people who talk about how their ice is made are probably up there, but it's freakin' close.


I don't mind pasta snobs, olive oil snobs, cheese snobs, sushi snobs or ramen snobs.

Just because all can be made cheaply, doesn't mean it has to be crap.

That's for more or less the same reason I like that its forbidden to lie of the origin of food in the EU.

PDO, PGI, and GI are also nice marks.
 
2021-10-24 11:08:25 AM  

Ketchuponsteak: HugeMistake: Is there any kind of snob more annoying that people who are snobbish about everyday food? The people who talk about how their ice is made are probably up there, but it's freakin' close.

I don't mind pasta snobs, olive oil snobs, cheese snobs, sushi snobs or ramen snobs.

Just because all can be made cheaply, doesn't mean it has to be crap.

That's for more or less the same reason I like that its forbidden to lie of the origin of food in the EU.

PDO, PGI, and GI are also nice marks.


It's easier to make food at a reasonable price when you have high volume (to spread out your fixed costs) and focus on only a few dishes (to reduce waste from food people rarely order)

For some reason in America, we're okay with fried chicken, pizza, BBQ, or burger places doing this, but we expect most sit-down restaurants to have a wide variety of things on their menu.

Sometimes it's nice to not have to pick from a hundred different choices, and the restaurant focuses on doing one thing really well instead of half-assing dozens of things.

I actually like the quirky restaurants where you give some vague constraints to the waiter (how hungry you are / not too spicy / no seafood / no dairy / whatever), and they select whatever's really good that day.  It tends to work best in small plates / communal dishes type places, like tapas or Chinese.
 
2021-10-24 11:13:33 AM  

Tyrone Slothrop: tintar: thank you Subs, for a non-rocketnews link!

"abbreviated to raota" - stay weirdly-linguistic, Japan!

I do find it amusing there's an Elders Of The Internet Ramen, regardless of how sinister or not.

hee -

[Fark user image image 628x114]

What an Elder of Ramen may look like:
[YouTube video: Tampopo - ramen master]


That reminds me... I don't think I finished watching all of Samurai Gourmet.
 
2021-10-24 11:33:41 AM  

Oneiros: Ketchuponsteak: HugeMistake: Is there any kind of snob more annoying that people who are snobbish about everyday food? The people who talk about how their ice is made are probably up there, but it's freakin' close.

I don't mind pasta snobs, olive oil snobs, cheese snobs, sushi snobs or ramen snobs.

Just because all can be made cheaply, doesn't mean it has to be crap.

That's for more or less the same reason I like that its forbidden to lie of the origin of food in the EU.

PDO, PGI, and GI are also nice marks.

It's easier to make food at a reasonable price when you have high volume (to spread out your fixed costs) and focus on only a few dishes (to reduce waste from food people rarely order)

For some reason in America, we're okay with fried chicken, pizza, BBQ, or burger places doing this, but we expect most sit-down restaurants to have a wide variety of things on their menu.

Sometimes it's nice to not have to pick from a hundred different choices, and the restaurant focuses on doing one thing really well instead of half-assing dozens of things.

I actually like the quirky restaurants where you give some vague constraints to the waiter (how hungry you are / not too spicy / no seafood / no dairy / whatever), and they select whatever's really good that day.  It tends to work best in small plates / communal dishes type places, like tapas or Chinese.


In Denmark, the cheaper a restaurant is, the larger the selection is.

It is thus completely normal for a restaurent were the typical dish sells at 10USD, to have 50-70 pizzas, 10 pasta dishes, varies types of deepfried chicken and fish with fries, kebab, and pita bread. Its to be expected infact. If they're Vietnamese they swap the pizzas with fried rice, and noodle dishes, were you can add up to 3 different types of toppings + choice of sauce.

The most prestigous ones don't have a menu. You eat what they serve you.

https://www.youtube.com/watch?v=3ZNqi​t​LQZbo

Noma, for instance, which was the worlds best restaurant. They exist in various forms still. More and more interesting.

https://www.youtube.com/watch?v=o9TO7​-​83S7A is an example of Noma taking it even further, and no you don't decide what to eat. Funny video btw., because the host is always upbeat about the food he eats, then he tries Alchimist, probably one of the best restaurants in the world, given its Noma roots. And he clearly runs out of superlatives to describe how awesome it is.
 
2021-10-24 11:34:52 AM  
Is it possible to get cheap, easy microwave ramen that is not 4000% over salted?
 
2021-10-24 12:09:03 PM  
I have a plethora of ramen options within a half-hour of me. Sadly, my wife and I have polar opposite tastes when it comes to ramen and most shops have a 'style' that is fairly specific... so we usually end up with one person less than satisfied. When we do find a shop that does us both right, we tend to go back pretty regularly. That has its own drawbacks, however, as finding and trying new shops is half the fun!

However, I feel compelled to make some folks drool (mostly tintar), so here are pics.

Fark user imageView Full Size

Beef bone broth (gyukotsu) which isn't very common as compared to pork bone (tonkotsu), somewhere in Ginza I think. Wife's dad recommended it and took us.

Fark user imageView Full Size

Tomita, very famous tonkotsu tsukemen. Crazy thick and powerful soup.

Fark user imageView Full Size

Sakura-ebi (dried shrimp) tsukemen. Fantastic stuff and I try to get it whenever I pass through the town where this restaurant is.

Fark user imageView Full Size

Tonkotsu from a shop one station over that I hit once every few months.

Fark user imageView Full Size

Our current go-to. Tadokoro Shoten. They started as a miso distributor, and made ramen to show off their products. Then, the ramen took off and now they specialize in it and have opened up a bunch of branches locally. They offer different kinds of miso, so my wife can get light and fragrant mis, and I can get deep and heavy miso. This is hokkaido miso with spicy onions and miso-grilled pork belly. Amazing.

Fark user imageView Full Size

Kukai tonkotsu ramen. Was my go-to during lunch many years ago. They used to have a branch in Narita Airport, but I'm not sure if they still do.
 
2021-10-24 12:13:04 PM  

FarkingChas: Is it possible to get cheap, easy microwave ramen that is not 4000% over salted?


It depends on your definition of 'cheap'

Probably the easiest thing to do is to use to is to stick to the cheap ramen packets, but then swap out the seasoning packet for something else.  There's a higher cost up front, as you have to get a jar or bottle of whatever your replacement sauce is, but can be relatively cost effective in the long run.

If you add extra veggies to ramen, you dilute the salt, but you'll end up spending way more on the veggies than the ramen packet, so we fail the 'cheap' requirement
 
2021-10-24 12:14:00 PM  

FarkingChas: Is it possible to get cheap, easy microwave ramen that is not 4000% over salted?


Throw away all or most of the flavor packet and build your own sauce. I use about a half packet, a few tsp of low sodium broth concentrate, a few dashes of low sodium Tamari. I do this because it tastes better but it's probably lower in sodium as well. I also add some frozen mixed veggies and some Taqueria style hot sauce. Total extra time is about 30 seconds but the result is much better IMHO.
 
2021-10-24 12:17:29 PM  
kyuzokai:However, I feel compelled to make some folks drool

farker.

I've been planning to thaw out some pork spare ribs and use those to make homemade "ramen". Looks like I'm doing that sooner rather than later.
 
2021-10-24 12:21:03 PM  

OrionXVI: There are many dishes in Mexican food.  Ramen is a type of soup.


tsk, reductive. or, what kyuzokai said.
 
2021-10-24 12:24:10 PM  

Mister Peejay: Gonz: Mister Peejay: ITT: People who have had ramen, and people who have had instant noodles who thought they had ramen.

HugeMistake: Is there any kind of snob more annoying that people who are snobbish about everyday food?

I believe this sums up the entire thread.

It's not a snob thing, it's...  Imagine people talking about how much they like/dislike Mexican food because of the microwave burritos they get at the gas station.  Is that snobbery, or is that incorrectly deducing an opinion based off of a low budget prepackaged foodlike product?


You have to go to Mexico to get the authentic microwave burritos from an Oxxo. The stuff they export for gringos is low grade.
 
2021-10-24 12:27:18 PM  

Oneiros: Tyrone Slothrop: tintar: thank you Subs, for a non-rocketnews link!

"abbreviated to raota" - stay weirdly-linguistic, Japan!

I do find it amusing there's an Elders Of The Internet Ramen, regardless of how sinister or not.

hee -

[Fark user image image 628x114]

What an Elder of Ramen may look like:
[YouTube video: Tampopo - ramen master]

That reminds me... I don't think I finished watching all of Samurai Gourmet.


which reminds me... I finished Midnight Diner a while ago, but don't think I'd heard of Samurai Gourmet. so, tyty for that.

oh huh, there was 2 newer series? this needs rectified as well.
 
2021-10-24 12:28:42 PM  

kyuzokai: I have a plethora of ramen options within a half-hour of me. Sadly, my wife and I have polar opposite tastes when it comes to ramen and most shops have a 'style' that is fairly specific... so we usually end up with one person less than satisfied. When we do find a shop that does us both right, we tend to go back pretty regularly. That has its own drawbacks, however, as finding and trying new shops is half the fun!

However, I feel compelled to make some folks drool (mostly tintar), so here are pics.

[Fark user image image 850x478]
Beef bone broth (gyukotsu) which isn't very common as compared to pork bone (tonkotsu), somewhere in Ginza I think. Wife's dad recommended it and took us.

[Fark user image image 850x478]
Tomita, very famous tonkotsu tsukemen. Crazy thick and powerful soup.

[Fark user image image 850x478]
Sakura-ebi (dried shrimp) tsukemen. Fantastic stuff and I try to get it whenever I pass through the town where this restaurant is.

[Fark user image image 850x478]
Tonkotsu from a shop one station over that I hit once every few months.

[Fark user image image 850x478]
Our current go-to. Tadokoro Shoten. They started as a miso distributor, and made ramen to show off their products. Then, the ramen took off and now they specialize in it and have opened up a bunch of branches locally. They offer different kinds of miso, so my wife can get light and fragrant mis, and I can get deep and heavy miso. This is hokkaido miso with spicy onions and miso-grilled pork belly. Amazing.

[Fark user image image 850x637]
Kukai tonkotsu ramen. Was my go-to during lunch many years ago. They used to have a branch in Narita Airport, but I'm not sure if they still do.


No karaage ramen?
 
2021-10-24 12:42:38 PM  

lifeslammer: HugeMistake: Is there any kind of snob more annoying that people who are snobbish about everyday food? The people who talk about how their ice is made are probably up there, but it's freakin' close.

Vegans, crossfitters, crossfitter vegans, organic consumers, organic vegans and dodger fans


what about German women

/I mean, I know they're good card-players
//didn't we just have a thread about ice
///olrasputin here is my very first ever ginormous ice - French 75, 2 weeks ago at my wife's birthday dinner - she stole it from me, that is how farking good it was. these days, she orders them by the pint!

Fark user imageView Full Size


\\/slashies aren't supposed to work this way
\/or are they
 
2021-10-24 12:50:52 PM  

thealgorerhythm: No karaage ramen?


ramen-flavor kara age...

soranews24.comView Full Size



judges also might have accepted: butaniku ramen tower?

soranews24.comView Full Size
 
2021-10-24 12:59:27 PM  

kyuzokai: to make some folks drool (mostly tintar)


sad to say, there's likely no laarmien (Manhattan spelling / dropped-tuning) of any sort in my future :P :P :P but we're headed out soon to the place that, surprisingly, has inexpensive off-menu hamach'kama just about every time I request it (knock-wood/no-whammies) - and if nothing else, they have $3 negihama maki, mmm.
 
2021-10-24 1:15:16 PM  

tintar: Oneiros: Tyrone Slothrop: tintar: thank you Subs, for a non-rocketnews link!

"abbreviated to raota" - stay weirdly-linguistic, Japan!

I do find it amusing there's an Elders Of The Internet Ramen, regardless of how sinister or not.

hee -

[Fark user image image 628x114]

What an Elder of Ramen may look like:
[YouTube video: Tampopo - ramen master]

That reminds me... I don't think I finished watching all of Samurai Gourmet.

which reminds me... I finished Midnight Diner a while ago, but don't think I'd heard of Samurai Gourmet. so, tyty for that.

oh huh, there was 2 newer series? this needs rectified as well.


Netflix's horrible interface meant that I watched the first season of 'Tokyo Stories' without knowing there was another series that had introduced most of the background characters, so had to backfill.

There's also two Midnight Diner movies that were between the original series and when Netflix picked them up to make new episode, but I've never been able to find them.

And now that I think about it, either the owner or the mysterious guy from the diner would make some really great obscure Halloween costumes / cosplay.
 
2021-10-24 1:20:25 PM  

Oneiros: And now that I think about it, either the owner or the mysterious guy from the diner would make some really great obscure Halloween costumes / cosplay.


oooh!!!
 
amb
2021-10-24 3:42:45 PM  

olrasputin: HugeMistake: Is there any kind of snob more annoying that people who are snobbish about everyday food? The people who talk about how their ice is made are probably up there, but it's freakin' close.

I'll give you a pass on ice if it's going inside nice drink.

There really is something to be said for a big, crystal clear, perfectly round piece of ice in your glass. Not the least of which is the size and shape minimizes surface area to volume, so you get lots of cooling without diluting the drink much.


My wife got me a clear ice mold. It is insulated to freeze from the top down and push the cloudy parts to the bottom. Haven't tried it out yet, we need a little room in the freezer first. Also, it will only make 2 2" balls at a time. Need to start working on ice a week ahead of the next euchre night.

I have only had ramen from a restaurant once, but it was good; however my wife didn't ask and got it spicy. It was overly spiced for me. I do like spicy foods, but it was too much, especially as it overwhelmed the other flavors. That was a pork broth one. I love the frozen ramen you can get at Costco. So much better than cup o noodles. Just add a soft boiled egg. The frozen ones have the soy sauce based broth, I think shoyu?
 
amb
2021-10-24 3:48:36 PM  

Oneiros: Ketchuponsteak: HugeMistake: Is there any kind of snob more annoying that people who are snobbish about everyday food? The people who talk about how their ice is made are probably up there, but it's freakin' close.

I don't mind pasta snobs, olive oil snobs, cheese snobs, sushi snobs or ramen snobs.

Just because all can be made cheaply, doesn't mean it has to be crap.

That's for more or less the same reason I like that its forbidden to lie of the origin of food in the EU.

PDO, PGI, and GI are also nice marks.

It's easier to make food at a reasonable price when you have high volume (to spread out your fixed costs) and focus on only a few dishes (to reduce waste from food people rarely order)

For some reason in America, we're okay with fried chicken, pizza, BBQ, or burger places doing this, but we expect most sit-down restaurants to have a wide variety of things on their menu.

Sometimes it's nice to not have to pick from a hundred different choices, and the restaurant focuses on doing one thing really well instead of half-assing dozens of things.

I actually like the quirky restaurants where you give some vague constraints to the waiter (how hungry you are / not too spicy / no seafood / no dairy / whatever), and they select whatever's really good that day.  It tends to work best in small plates / communal dishes type places, like tapas or Chinese.


Plus you can avoid the paralysis of choice. A Cheesecake factory sized menu tends to make someone just fall back on the familiar. A short menu actually is more likely to get someone to adventure out of their comfort zone and try new things.
 
2021-10-24 5:34:38 PM  
We used to run a summer crawfish ramen special pre-Covid that was bangin'. I wish I had a better picture, but it was my shift meal, and plating wasn't a priority, ofc.

Fark user imageView Full Size


Whole crawfish, crawfish & andouille wontons, corn, wok-seared cabbage (we use lard), chive blossoms, mayu, and ajitama ofc.

Broth was a tonkotsu with a crawfish oil taré and blackened seasoning.
 
2021-10-24 5:45:26 PM  

nakmuay: We used to run a summer crawfish ramen special pre-Covid that was bangin'. I wish I had a better picture, but it was my shift meal, and plating wasn't a priority, ofc.

[Fark user image image 513x684]

Whole crawfish, crawfish & andouille wontons, corn, wok-seared cabbage (we use lard), chive blossoms, mayu, and ajitama ofc.

Broth was a tonkotsu with a crawfish oil taré and blackened seasoning.


I want that in my life.
 
2021-10-24 5:59:52 PM  

nakmuay: We used to run a summer crawfish ramen special pre-Covid that was bangin'. I wish I had a better picture, but it was my shift meal, and plating wasn't a priority, ofc.

[Fark user image image 513x684]

Whole crawfish, crawfish & andouille wontons, corn, wok-seared cabbage (we use lard), chive blossoms, mayu, and ajitama ofc.

Broth was a tonkotsu with a crawfish oil taré and blackened seasoning.


If that's not plating, can I get an invite to your place? I'll slum it with you.
 
2021-10-24 6:21:47 PM  
2.bp.blogspot.comView Full Size


Real ramen gourmets don't leave bad social media reviews. They're too busy eating ramen.
 
2021-10-24 7:03:43 PM  

Axeofjudgement: nakmuay: We used to run a summer crawfish ramen special pre-Covid that was bangin'. I wish I had a better picture, but it was my shift meal, and plating wasn't a priority, ofc.

[Fark user image image 513x684]

Whole crawfish, crawfish & andouille wontons, corn, wok-seared cabbage (we use lard), chive blossoms, mayu, and ajitama ofc.

Broth was a tonkotsu with a crawfish oil taré and blackened seasoning.

If that's not plating, can I get an invite to your place? I'll slum it with you.


Well, to put it into perspective, this is a crawfish mazemen from the year before.

Fark user imageView Full Size


/yes, I did catch that ragged lemon wedge on the top bowl and trim it.
 
2021-10-24 7:23:30 PM  
Is this an Austin restaraunt? I ca tell my friends who live outside of Austin (in Hutto) to go there so I can enjoy it vicariously through them. Heck, there youngest just started UT. She can work there and enjoy the waiter/bar tender lifestyle just like her folks back in the old days when we were all in school.

/I should probably visit my friends more often
 
2021-10-24 7:39:06 PM  

nakmuay: Axeofjudgement: nakmuay: We used to run a summer crawfish ramen special pre-Covid that was bangin'. I wish I had a better picture, but it was my shift meal, and plating wasn't a priority, ofc.

[Fark user image image 513x684]

Whole crawfish, crawfish & andouille wontons, corn, wok-seared cabbage (we use lard), chive blossoms, mayu, and ajitama ofc.

Broth was a tonkotsu with a crawfish oil taré and blackened seasoning.

If that's not plating, can I get an invite to your place? I'll slum it with you.

Well, to put it into perspective, this is a crawfish mazemen from the year before.

[Fark user image image 636x636]

/yes, I did catch that ragged lemon wedge on the top bowl and trim it.


Actually like the original plating. It feels home like and comfortable. Like I can wrap my legs behind the chair legs. And just get down to delicious business.

The official plating is more "keep your posture and politely cover your mouth"
 
2021-10-24 8:06:53 PM  

McGrits: Is this an Austin restaraunt? I ca tell my friends who live outside of Austin (in Hutto) to go there so I can enjoy it vicariously through them. Heck, there youngest just started UT. She can work there and enjoy the waiter/bar tender lifestyle just like her folks back in the old days when we were all in school.

/I should probably visit my friends more often


Yeah, there are 3 in Austin, 1 in Houston.
 
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