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My brother recently made a sort of curried peas using yellow split peas & some sort of indian style curry seasonings, not too much, a tiny bit mushy but still the peas were firm. Absolutely delicious, healthy & low-fat & dead cheap. Serve with rice.
My brother recently made a sort of curried peas using yellow split peas & some sort of indian style curry seasonings, not too much, a tiny bit mushy but still the peas were firm. Absolutely delicious, healthy & low-fat & dead cheap. Serve with rice.
I actually is quite ez to just ignore a whole thread.
If it raises your blood pressure... or causes you to go 'post'(al)...Don't read it, and certainly don't post in it!
Much better for 'shoestringers' to post in the shoestring thread, tho it is a 'free' forum! Contrary to the contrarians in our midst.
Are you addressing me? (It was my post you quoted). If so, I know all about the ignore feature on City-Data and I have occasionally used it over the years. I also know how easy it is to ignore a whole thread, which I do all the time.
Your response makes no sense at all if you are addressing me. If you used my statement as a springboard for a generalized comment, then that is a different matter. However, it was not at all clear to me which was the case.
A few weeks ago I decided to try Ramen noodles; they're good. I've subsequently purchased mirin and pickled ginger to add. I already had MSG and shoyu (Japanese soy sauce). I'm also trying Italian anchovy oil a well as chopped anchovies and anchovy paste; they provide other glutamates, the stuff that imparts the umami taste. Needless to say, one does not use all of these condiments at the same time. Anchovy oil is $20 for 3.3 ounces but very little is needed. Two packs of Ramen cost 40 cents. I doubt that the rest adds more than another twenty cents if that. It might be interesting to add an egg as well; I'm willing to splurge and spend the additional 30 cents for one. The Japanese frequently add a raw egg to cooked rice.
Now I'm hungry; well, I'll fix that.
Quote:
Originally Posted by newenglandgirl
We got through art college on ramen noodles, only sold in Asian shops back then. They're actually quite good, and still cheap. I'd skip the MSG though.
The glutamates provide the intense flavor to umami receptors just as acid supplies the taste for the sour receptors. This is the reason for using wine, vinegar, lemon juice, citric acid, etc.
I cooked the noodles rapidly so was able to reduce the water a good bit more than normal. I added just a dash of shoyu with the seasoning packet contents when the liquid was off the boil. Then I added an egg; this was for one package of Ramen. The egg cooked as I quickly stirred the mixture. It provided a thick broth with an outstanding taste. Adding it was a stroke of genius.
I do have one concern; I believe I'm approaching the limit of desirable saltiness. Cooking the liquid down does have the effect of concentrating salt. I did only use a dash of shoyu and I don't wish to use the low salt because of the taste; it's made using a different process. An additional egg per Ramen package would certainly help that issue, but I'll need to check the taste. I'd like to try adding a 1/4 tsp of anchovy oil or perhaps a chopped anchovy filet while keeping the salty taste in balance. Mirin may help solve this problem, but again I need to be concerned with the overall taste. At any rate, I have what should be some interesting and pleasant experiments in my near future.
The next time I have Ramen I may try adding some fresh chives from my little indoor garden. Adding some fresh shrimp or Bonito flakes are other possibilities.
There's no question that to call it a literal shoestring is an obvious illiteracy. Illiteracies have no place in a discussion conducted by putativly educated people. We need to disregard, nay more, abandon with horror and contempt, the cute factor.
The underlying problem is the unfortunate title of this forum. Our discussions are focused on the elderly; retirement is at best a related issue. There's no question that discusssions of the concerns of the elderly are the liveliest and most productive.
We certainly need to rename this thread. But we need to correct the underlying problem. We can easily do this by renaming this forum the Geriatrics forum. If there seems to be continuing interest in retirement topics a subforum devoted to that topic would be worthwhile if for no other reason to keep people under 65 or at least under 60 out of discussions they can't comprehend.
I don't believe that I'm the only one here who feels more of a bond with people in their eighties and nineties than with those under 65, a group I'm increasingly being convinced are a bunch who consider themselves worthy of the consideration of the aged but without putting in the time.
How many of you are angered by posters who wish to live in a 55+ community, but complain about people in their seventies and eighties who live there?
This is about people retiring on a shoestring. Does it matter if we're in our sixties or seventies? It doesn't to me. This isn't a geriatrics thread. It's about people facing or entering retirement with little in the bank, possibly no pension check, maybe waiting for disability to kick in.
It doesn't sound as though you're happy in Wyoming.
In response to your last sentence: You've noticed that too, hmmmmm? lol
And I love ramen noodles without the flavoring packet of MSG and sodium content that is so incredibly unhealthy. Putting it with other ingredients is a great way to save some dough. Love the curry recipe!
Quote:
Originally Posted by Gerania
This is about people retiring on a shoestring. Does it matter if we're in our sixties or seventies? It doesn't to me. This isn't a geriatrics thread. It's about people facing or entering retirement with little in the bank, possibly no pension check, maybe waiting for disability to kick in.
It doesn't sound as though you're happy in Wyoming.
We got through art college on ramen noodles, only sold in Asian shops back then. They're actually quite good, and still cheap. I'd skip the MSG though.
I still miss Westbrae ramen. They had wheat, rice and buckwhat noodles, and flavors like seaweed, mushroom, curry. All came with a miso packet.
I still miss Westbrae ramen. They had wheat, rice and buckwhat noodles, and flavors like seaweed, mushroom, curry. All came with a miso packet.
On a shoestring I might have to go back to eating that. Did they stop making it or something? I used to get the buckwheat type and add my own real miso because I didn't think that dry packet of miso could be of much use.
It may seem disgusting but once I got over it, a breakfast of homemade miso soup was really healthy and cost very little. I used to use fresh greens from the garden which is about the only way I can force myself to eat greens. (hate salads.)
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I've subsequently purchased mirin and pickled ginger to add. I already had MSG and shoyu (Japanese soy sauce). I'm also trying Italian anchovy oil a well as chopped anchovies and anchovy paste; they provide other glutamates, the stuff that imparts the umami taste. Needless to say, one does not use all of these condiments at the same time. Anchovy oil is $20 for 3.3 ounces but very little is needed. Two packs of Ramen cost 40 cents. I doubt that the rest adds more than another twenty cents if that. It might be interesting to add an egg as well; I'm willing to splurge and spend the additional 30 cents for one. The Japanese frequently add a raw egg to cooked rice.
he he he
