late grunk because i moved house today and struggle to sleep in new places
SO many thoughts on that ramen
-the broth is 100% from a packet i have no idea how you'd manage to make it that colour otherwise
-why not rehydrate the mushrooms in the broth?
-CELERY? In a ramen broth?!
-if she didn't rinse the soba under cold water after cooking then those noodles will be a horrible claggy mess
-ramen toppings are meant to be a balance of flavours, not everything is supposed to taste like soy sauce! Also you wouldn't put pulled pork on a ramen so why do you think jackfruit belongs on there. Also the greens should taste crisp and fresh not oily from frying ugh
-not even going to think about mushrooms fried in mayo for a single second longer
-umeboshi is sour but i would not describe it as fierce wtf
-yakitori. Lol. I'm embarrassed for her. Didn't she claim to make her own tograshi once? What's the
bleeping point
overall i am shocked that she can
duck up ramen this much...why does all her food always look absolutely filthy?!
Picture of some recent ramens i made for comparison and as eye bleach for that monstrosity