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Cream cheese & lox on a toasted bagel with a paper-thin slice of bermuda onion
Fresh salsa, fresh guacamole & sour cream with corn tortilla chips
Green apple wedges with a slice of sharp cheddar
Loaded baked potato, heavy on the bacon crumbles
Tomato, fresh mozzarella & basil
And I definitely agree about the ice cold beer after a hot day working in the sun, it's about the only time I drink anymore, but I think it's a million times more satisfying if you drink it before your shower while your still all hot and sweaty
In August? A cool slice of watermelon, a vine ripened tomato, a peach that's so ripe and juicy that you have to lean over when you eat it... and still have to wipe juice off of your chin.
Noricharsiumin. There was this ramen place in Japan that we frequented. Mostly Japanese customers, but a few Gaijins found out and you'd see them there now and again. The best ramen I've ever had. On Japanese TV, there were many cooking shows. They'd dedicate whole programs on ramen and invariably they'd highlight a specific chef / restaurant and focus on how they made their ramen soup. It's a science. Vegetables, meats, broth - the entire program was in Japanese and I only understood what the video showed me. Back to this ramen place. What you ordered was Nori Char Siu Ramen - aka Noricharsiumin. Nori: seaweed; they'd place the nori squares in a circle at the edge of the ramen bowl. Char Siu: Chinese style pork. Condiments on the table included diced garlic. I always added lots of garlic. The soup was heavenly. I wrote home about it it was that good. Noodles were just perfect. True Japanese ramen preparation is to make the soup separately. During preparation before serving, sometimes they add a sauce to the bowl as the first ingredient - mostly soy, then ladle in the already prepared soup. Ramen noodles are cooked separately in a basket in boiling water. After cooking, the basket full of noodles are shaken so as to remove excess liquid, then placed in the broth / soup.
We found this place during the first few years. Then we found other places in Tokyo and also down south. Each one was better than the first, if you can believe it. One place, the one in Tokyo (Akihabara actually) had garlic shredders, don't know what the utinsel term was, but they were hand held and you squeezed the cloves and add it to your ramen. Superb.
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