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Default Shrimp Noodle Soup

Hello All!

Does anyone have a recipe, Chinese or Thai, for Shrimp Noodle Soup that
does not involve pre-prepared shrimp flavored noodles or flavoring
mixes? A surprising number of recipes on the web rely on prepackaged
ingredients. I'd prefer something hot and sour on this ridiculously
snowy day and I can't get out to buy tofu.

--


James Silverton
Potomac, Maryland

Email, with obvious alterations:
not.jim.silverton.at.verizon.not

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On 2/10/2010 12:56 PM, James Silverton wrote:
> Hello All!
>
> Does anyone have a recipe, Chinese or Thai, for Shrimp Noodle Soup that
> does not involve pre-prepared shrimp flavored noodles or flavoring
> mixes? A surprising number of recipes on the web rely on prepackaged
> ingredients. I'd prefer something hot and sour on this ridiculously
> snowy day and I can't get out to buy tofu.
>


Like this?: (no instant ramen, "better living through chemistry" or
similar stuff used)

http://allrecipes.com/Recipe/Hot-and...up/Detail.aspx

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In article >,
"James Silverton" > wrote:

> Hello All!
>
> Does anyone have a recipe, Chinese or Thai, for Shrimp Noodle Soup that
> does not involve pre-prepared shrimp flavored noodles or flavoring
> mixes? A surprising number of recipes on the web rely on prepackaged
> ingredients. I'd prefer something hot and sour on this ridiculously
> snowy day and I can't get out to buy tofu.
>


I've not actually made any from scratch, (shrimp noodle soup that is)
but I'd use a home made shrimp stock for a start. I DO make shrimp
stock fairly frequently for cooking shrimp flavored rice.

I save all of my shrimp shells to make it.

Check this series for making shrimp stock from shrimp shells. It comes
out even better and richer if you buy head on shrimp and save the heads
for stock making:

<http://picasaweb.google.com/OMPOmelet/Paella#>

You can slow cook the shells in a big pot with some added miripoix (I
generally use onion, celery, garlic, ginger root and black pepper to
taste) and pressure cook it to speed the process. Strain it all off well
and discard the solids.

I'd then cook my noodles _in_ the shrimp stock and add shrimp meat as
desired with maybe a small amount of grated carrots and fine chopped
greenery of my choice depending on my mood...

Fresh Basil would go well with this.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

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George wrote on Wed, 10 Feb 2010 13:18:08 -0500:

> On 2/10/2010 12:56 PM, James Silverton wrote:
>> Hello All!
>>
>> Does anyone have a recipe, Chinese or Thai, for Shrimp Noodle
>> Soup that does not involve pre-prepared shrimp flavored
>> noodles or flavoring mixes? A surprising number of recipes on
>> the web rely on prepackaged ingredients. I'd prefer something
>> hot and sour on this ridiculously snowy day and I can't get
>> out to buy tofu.
>>

> Like this?: (no instant ramen, "better living through
> chemistry" or similar stuff used)


> http://allrecipes.com/Recipe/Hot-and...up/Detail.aspx



Thanks, I'm going to give it a go. By the way, that's a neat page that
will recalculate the ingredient list for different numbers of portions.

Thanks Omelet too! I don't have any fresh basil but I have a tube of
basil paste that works not too badly.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

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Default Shrimp Noodle Soup

"James Silverton" wrote:
>
>Does anyone have a recipe, Chinese or Thai, for Shrimp Noodle Soup that
>does not involve pre-prepared shrimp flavored noodles or flavoring
>mixes? A surprising number of recipes on the web rely on prepackaged
>ingredients. I'd prefer something hot and sour on this ridiculously
>snowy day and I can't get out to buy tofu.


I don't see why you couldn't make a very good hot n' sour shrimp n'
noodle soup using shrimp flavored ramen as a base (hot n' sour soup
typically contains no noodles, but it can). Add the typical hot n'
sour ingredients and toss in like a dozen medium never frozen shrimp,
cleaned, with their tails attached (you can simmer the shrimp body
shells for like 10 minutes to strengthen the stock if you don't mind
the extra step to strain out the shells. And tofu is not manditory...
use green onions, ginger, snow peas, bean sprouts, garlic... even
tinned Oriental veggies work... just NO 'shrooms with shrimp...
there's no antidote for TIAD.




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Default Shrimp Noodle Soup

James Silverton wrote:
> George wrote on Wed, 10 Feb 2010 13:18:08 -0500:
>
>> On 2/10/2010 12:56 PM, James Silverton wrote:
>>> Hello All!
>>>
>>> Does anyone have a recipe, Chinese or Thai, for Shrimp Noodle
>>> Soup that does not involve pre-prepared shrimp flavored
>>> noodles or flavoring mixes? A surprising number of recipes on
>>> the web rely on prepackaged ingredients. I'd prefer something
>>> hot and sour on this ridiculously snowy day and I can't get
>>> out to buy tofu.
>>>

>> Like this?: (no instant ramen, "better living through
>> chemistry" or similar stuff used)

>
>> http://allrecipes.com/Recipe/Hot-and...up/Detail.aspx

>
>
> Thanks, I'm going to give it a go. By the way, that's a neat page that
> will recalculate the ingredient list for different numbers of portions.
>
> Thanks Omelet too! I don't have any fresh basil but I have a tube of
> basil paste that works not too badly.
>

My thoughts ran to a tom yum soup with noodles. I haven't made
such a thing though. Usually they contain shrimp and little fish
balls, among other things. (I need to go to the Thai restaurant
where I have this to remind myself of the other protein sources.)

--
Jean B.
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Default Shrimp Noodle Soup

James Silverton > wrote:

> Does anyone have a recipe, Chinese or Thai, for Shrimp Noodle Soup that
> does not involve pre-prepared shrimp flavored noodles or flavoring
> mixes? A surprising number of recipes on the web rely on prepackaged
> ingredients. I'd prefer something hot and sour on this ridiculously
> snowy day and I can't get out to buy tofu.


Something like one of these recipes, maybe?

<http://rasamalaysia.com/recipe-penang-hokkien-mee-prawn-noodle/>
<http://www.malaysianfood.net/recipes/recipehokkienmee.htm>
<http://uktv.co.uk/food/recipe/aid/569133>
<http://www.dailyunadventuresincooking.com/2007/01/thai-prawn-noodle-soup.html>
<http://www.101cookingrecipes.com/malaysia-cooking-recipes/main-course-spicy-prawn-shrimp-noodle-soup-laksa-lemak.php>

Victor
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Victor wrote on Wed, 10 Feb 2010 23:57:08 +0100:

>> Does anyone have a recipe, Chinese or Thai, for Shrimp Noodle
>> Soup that does not involve pre-prepared shrimp flavored
>> noodles or flavoring mixes? A surprising number of recipes on
>> the web rely on prepackaged ingredients. I'd prefer something
>> hot and sour on this ridiculously snowy day and I can't get
>> out to buy tofu.


> Something like one of these recipes, maybe?


> <http://rasamalaysia.com/recipe-penan...ee-prawn-noodl
> e/>
> <http://www.malaysianfood.net/recipes/recipehokkienmee.htm>
> <http://uktv.co.uk/food/recipe/aid/569133>
> <http://www.dailyunadventuresincookin...01/thai-prawn-
> noodle-soup.html>
> <http://www.101cookingrecipes.com/mal...ng-recipes/mai
> n-course-spicy-prawn-shrimp-noodle-soup-laksa-lemak.php>


Thanks, have you tried all those?

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not
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In article >,
"James Silverton" > wrote:

> George wrote on Wed, 10 Feb 2010 13:18:08 -0500:
>
> > On 2/10/2010 12:56 PM, James Silverton wrote:
> >> Hello All!

> وو
> >> Does anyone have a recipe, Chinese or Thai, for Shrimp Noodle
> >> Soup that does not involve pre-prepared shrimp flavored
> >> noodles or flavoring mixes? A surprising number of recipes on
> >> the web rely on prepackaged ingredients. I'd prefer something
> >> hot and sour on this ridiculously snowy day and I can't get
> >> out to buy tofu.

> وو
> > Like this?: (no instant ramen, "better living through
> > chemistry" or similar stuff used)

>
> > http://allrecipes.com/Recipe/Hot-and...up/Detail.aspx

>
>
> Thanks, I'm going to give it a go. By the way, that's a neat page that
> will recalculate the ingredient list for different numbers of portions.
>
> Thanks Omelet too! I don't have any fresh basil but I have a tube of
> basil paste that works not too badly.


Welcome! :-)
I have a nice bunch of shrimp shells in the freezer right now. Shrimp
was pretty cheap all winter.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

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"James Silverton" > wrote in message
...
> Hello All!
>
> Does anyone have a recipe, Chinese or Thai, for Shrimp Noodle Soup that
> does not involve pre-prepared shrimp flavored noodles or flavoring mixes?
> A surprising number of recipes on the web rely on prepackaged ingredients.
> I'd prefer something hot and sour on this ridiculously snowy day and I
> can't get out to buy tofu.
>
> --
>
>
> James Silverton
> Potomac, Maryland
>

I've made this a few times and really love it. The lime leaves were a ****er
to find, but was able to find them on Amazon for a decent price.

Jon

Shrimp in a Coconut, Ginger, and Lemongrass Broth
Recipe courtesy Emeril Lagasse, 2001
Prep Time: 20 min Cook Time: 25 min Level: Intermediate Serves: 4 to 6
servings (about 2 quarts)

1 quart shrimp or fish stock
1 tablespoon minced garlic
2 tablespoons minced shallots
1 stalk lemon grass, finely sliced crosswise
1/4 cup julienned ginger
6 kaffir lime leaves, julienned
2 tablespoons Thai fish sauce (nam pla)*
2 tablespoons Thai hot chile sauce (sriracha)*
3 tablespoons light brown sugar
2 tablespoons fresh lime juice
1 (14-ounce) can unsweetened coconut milk
1 teaspoon salt
1 pound small peeled shrimp
1/4 cup chopped cilantro
2 tablespoons minced green onions

Place all of the ingredients except shrimp, cilantro, and green onions in a
medium pot and bring to a boil over high heat.

Reduce the heat to medium-low and simmer, uncovered, for 20 minutes.

Strain and return to the pot.

Bring to a boil, add the shrimp and cook until the shrimp are firm and pink,
3 to 4 minutes.

Stir in the cilantro and green onions, and serve.





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On 2/10/2010 4:15 PM, brooklyn1 wrote:
> "James Silverton" wrote:
>>
>> Does anyone have a recipe, Chinese or Thai, for Shrimp Noodle Soup that
>> does not involve pre-prepared shrimp flavored noodles or flavoring
>> mixes? A surprising number of recipes on the web rely on prepackaged
>> ingredients. I'd prefer something hot and sour on this ridiculously
>> snowy day and I can't get out to buy tofu.

>
> I don't see why you couldn't make a very good hot n' sour shrimp n'
> noodle soup using shrimp flavored ramen as a base (hot n' sour soup
> typically contains no noodles, but it can). Add the typical hot n'
> sour ingredients and toss in like a dozen medium never frozen shrimp,
> cleaned, with their tails attached (you can simmer the shrimp body
> shells for like 10 minutes to strengthen the stock if you don't mind
> the extra step to strain out the shells. And tofu is not manditory...
> use green onions, ginger, snow peas, bean sprouts, garlic... even
> tinned Oriental veggies work... just NO 'shrooms with shrimp...
> there's no antidote for TIAD.
>
>


He did mention he wanted to use real ingrediants. How could anyone make
a good (never mind "very good") anything with shrimp or "anything"
flavored ramen noodles?

And you do know that shrimp *and* mushrooms are used together in Thai
cooking and the combination does taste good?
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On 2/10/2010 10:06 PM, Zeppo wrote:
> "James > wrote in message
> ...
>> Hello All!
>>
>> Does anyone have a recipe, Chinese or Thai, for Shrimp Noodle Soup that
>> does not involve pre-prepared shrimp flavored noodles or flavoring mixes?
>> A surprising number of recipes on the web rely on prepackaged ingredients.
>> I'd prefer something hot and sour on this ridiculously snowy day and I
>> can't get out to buy tofu.
>>
>> --
>>
>>
>> James Silverton
>> Potomac, Maryland
>>

> I've made this a few times and really love it. The lime leaves were a ****er
> to find, but was able to find them on Amazon for a decent price.


You can also find them frozen in many Asian markets.

>
> Jon
>
> Shrimp in a Coconut, Ginger, and Lemongrass Broth
> Recipe courtesy Emeril Lagasse, 2001
> Prep Time: 20 min Cook Time: 25 min Level: Intermediate Serves: 4 to 6
> servings (about 2 quarts)
>
> 1 quart shrimp or fish stock
> 1 tablespoon minced garlic
> 2 tablespoons minced shallots
> 1 stalk lemon grass, finely sliced crosswise
> 1/4 cup julienned ginger
> 6 kaffir lime leaves, julienned
> 2 tablespoons Thai fish sauce (nam pla)*
> 2 tablespoons Thai hot chile sauce (sriracha)*
> 3 tablespoons light brown sugar
> 2 tablespoons fresh lime juice
> 1 (14-ounce) can unsweetened coconut milk
> 1 teaspoon salt
> 1 pound small peeled shrimp
> 1/4 cup chopped cilantro
> 2 tablespoons minced green onions
>
> Place all of the ingredients except shrimp, cilantro, and green onions in a
> medium pot and bring to a boil over high heat.
>
> Reduce the heat to medium-low and simmer, uncovered, for 20 minutes.
>
> Strain and return to the pot.
>
> Bring to a boil, add the shrimp and cook until the shrimp are firm and pink,
> 3 to 4 minutes.
>
> Stir in the cilantro and green onions, and serve.
>
>
>


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George wrote on Wed, 10 Feb 2010 13:18:08 -0500:

> On 2/10/2010 12:56 PM, James Silverton wrote:
>> Hello All!
>>
>> Does anyone have a recipe, Chinese or Thai, for Shrimp Noodle
>> Soup that does not involve pre-prepared shrimp flavored
>> noodles or flavoring mixes? A surprising number of recipes on
>> the web rely on prepackaged ingredients. I'd prefer something
>> hot and sour on this ridiculously snowy day and I can't get
>> out to buy tofu.
>>

> Like this?: (no instant ramen, "better living through
> chemistry" or similar stuff used)


>http://allrecipes.com/Recipe/Hot-and...up/Detail.aspx


I did make the soup and it was good! Since I am thoroughly snowed in, I
had to do a little substitution. I had no bean sprouts or pineapple but
I did have and used fresh water chestnuts and shredded cabbage. I had
some frozen shrimp from Trader Joe's. I have to admit that I used a cube
of Maggi Shrimp Bouillon concentrate (bought a while ago in a Chinese
supermarket). The stuff seems to keep for ever

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

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On Thu, 11 Feb 2010 07:53:39 -0500, George >
wrote:

>On 2/10/2010 4:15 PM, brooklyn1 wrote:
>> "James Silverton" wrote:
>>>
>>> Does anyone have a recipe, Chinese or Thai, for Shrimp Noodle Soup that
>>> does not involve pre-prepared shrimp flavored noodles or flavoring
>>> mixes? A surprising number of recipes on the web rely on prepackaged
>>> ingredients. I'd prefer something hot and sour on this ridiculously
>>> snowy day and I can't get out to buy tofu.

>>
>> I don't see why you couldn't make a very good hot n' sour shrimp n'
>> noodle soup using shrimp flavored ramen as a base (hot n' sour soup
>> typically contains no noodles, but it can). Add the typical hot n'
>> sour ingredients and toss in like a dozen medium never frozen shrimp,
>> cleaned, with their tails attached (you can simmer the shrimp body
>> shells for like 10 minutes to strengthen the stock if you don't mind
>> the extra step to strain out the shells. And tofu is not manditory...
>> use green onions, ginger, snow peas, bean sprouts, garlic... even
>> tinned Oriental veggies work... just NO 'shrooms with shrimp...
>> there's no antidote for TIAD.
>>
>>

>
>He did mention he wanted to use real ingrediants. How could anyone make
>a good (never mind "very good") anything with shrimp or "anything"
>flavored ramen noodles?


Ramen noodles are no worse than any other noodles

>And you do know that shrimp *and* mushrooms are used together in Thai
>cooking and the combination does taste good?


Everyone knows that thigh is damn close to asshole.

Anyway, yer full o' doodoo... Thai cookery rarely employs mushrooms
and never with shrimp or any other seafood.

http://www.thaitable.com/Thai/recipes/

And no foodie is named George... George is a janitorial name... George
cousine is called "Roach Coach".


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On Feb 11, 9:24 am, brooklyn1 > wrote:
> [snips]
> Anyway, yer full o' doodoo... Thai cookery rarely employs mushrooms
> and never with shrimp or any other seafood.
>
> http://www.thaitable.com/Thai/recipes/
>

Interesting website, though I didn't look at enough to make a judgment
about whether the recipes are too Americanized. One disappointment
is it just says "chiles" without specifying which kind, and it just
says "mushrooms" without specifying which. There is a recipe for
shrimp soup that is without noodles but with mushrooms. I'd probably
leave them out but they are in there. -aem



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James Silverton > wrote:

> Victor wrote on Wed, 10 Feb 2010 23:57:08 +0100:
>
> > Something like one of these recipes, maybe?

>
> > <http://rasamalaysia.com/recipe-penan...ee-prawn-noodl
> > e/>
> > <http://www.malaysianfood.net/recipes/recipehokkienmee.htm>
> > <http://uktv.co.uk/food/recipe/aid/569133>
> > <http://www.dailyunadventuresincookin...01/thai-prawn-
> > noodle-soup.html>
> > <http://www.101cookingrecipes.com/mal...ng-recipes/mai
> > n-course-spicy-prawn-shrimp-noodle-soup-laksa-lemak.php>

>
> Thanks, have you tried all those?


No, but I have cooked Penang hokkien mee using another recipe which I
could not find for the posting, as well as some tom yam versions with
noodles or rice (served separately, with some mixed with the soup
bite-by-bite). These recipes look similar enough, respectively.

Victor
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aem wrote:

> On Feb 11, 9:24 am, brooklyn1 > wrote:
>> [snips]
>> Anyway, yer full o' doodoo... Thai cookery rarely employs mushrooms
>> and never with shrimp or any other seafood.
>>
>> http://www.thaitable.com/Thai/recipes/
>>

> Interesting website, though I didn't look at enough to make a judgment
> about whether the recipes are too Americanized. One disappointment
> is it just says "chiles" without specifying which kind



IIRC they refer to the tiny but fiery "bird" peppers, a staple in Thai
cookery...


--
Best
Greg


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On Thu, 11 Feb 2010 17:43:13 -0600, "Gregory Morrow"
> wrote:

>aem wrote:
>
>> On Feb 11, 9:24 am, brooklyn1 > wrote:
>>> [snips]
>>> Anyway, yer full o' doodoo... Thai cookery rarely employs mushrooms
>>> and never with shrimp or any other seafood.
>>>
>>> http://www.thaitable.com/Thai/recipes/
>>>

>> Interesting website, though I didn't look at enough to make a judgment
>> about whether the recipes are too Americanized. One disappointment
>> is it just says "chiles" without specifying which kind

>
>
>IIRC they refer to the tiny but fiery "bird" peppers, a staple in Thai
>cookery...


And all peppers are from the Americas... what was Thai cousine like a
mere hundred years ago... same as always, whatever they could gather
from the sea minus the hot peppers. If not for the bounty of the new
world the rest of the world would still be dining like neanderthals.
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On 2/11/2010 12:24 PM, brooklyn1 wrote:
> On Thu, 11 Feb 2010 07:53:39 -0500, >
> wrote:
>
>> On 2/10/2010 4:15 PM, brooklyn1 wrote:
>>> "James Silverton" wrote:
>>>>
>>>> Does anyone have a recipe, Chinese or Thai, for Shrimp Noodle Soup that
>>>> does not involve pre-prepared shrimp flavored noodles or flavoring
>>>> mixes? A surprising number of recipes on the web rely on prepackaged
>>>> ingredients. I'd prefer something hot and sour on this ridiculously
>>>> snowy day and I can't get out to buy tofu.
>>>
>>> I don't see why you couldn't make a very good hot n' sour shrimp n'
>>> noodle soup using shrimp flavored ramen as a base (hot n' sour soup
>>> typically contains no noodles, but it can). Add the typical hot n'
>>> sour ingredients and toss in like a dozen medium never frozen shrimp,
>>> cleaned, with their tails attached (you can simmer the shrimp body
>>> shells for like 10 minutes to strengthen the stock if you don't mind
>>> the extra step to strain out the shells. And tofu is not manditory...
>>> use green onions, ginger, snow peas, bean sprouts, garlic... even
>>> tinned Oriental veggies work... just NO 'shrooms with shrimp...
>>> there's no antidote for TIAD.
>>>
>>>

>>
>> He did mention he wanted to use real ingrediants. How could anyone make
>> a good (never mind "very good") anything with shrimp or "anything"
>> flavored ramen noodles?

>
> Ramen noodles are no worse than any other noodles


If you like crappy food. There is a world of difference between those
15/$1 packaged of deep fried noodles with the "flavor pack" and real
noodles.

>
>> And you do know that shrimp *and* mushrooms are used together in Thai
>> cooking and the combination does taste good?

>
> Everyone knows that thigh is damn close to asshole.


If you say so but you are intensely bigoted and your opinion is not
objective and is only meaningfull to you...

>
> Anyway, yer full o' doodoo... Thai cookery rarely employs mushrooms
> and never with shrimp or any other seafood.
>
> http://www.thaitable.com/Thai/recipes/



So you have never actually been there?

>
> And no foodie is named George... George is a janitorial name... George
> cousine is called "Roach Coach".
>
>


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On Fri, 12 Feb 2010 07:45:38 -0500, George >
wrote:

> If you like crappy food. There is a world of difference between those
> 15/$1 packaged of deep fried noodles with the "flavor pack" and real
> noodles.


Packaged Ramen noodles (used without the flavor packet) make perfectly
acceptable home style chow mein noodles if you treat them properly.

--
I love cooking with wine.
Sometimes I even put it in the food.


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"George" > wrote in message
...
> On 2/10/2010 10:06 PM, Zeppo wrote:
>> "James > wrote in message
>> ...
>>> Hello All!
>>>
>>> Does anyone have a recipe, Chinese or Thai, for Shrimp Noodle Soup that
>>> does not involve pre-prepared shrimp flavored noodles or flavoring
>>> mixes?
>>> A surprising number of recipes on the web rely on prepackaged
>>> ingredients.
>>> I'd prefer something hot and sour on this ridiculously snowy day and I
>>> can't get out to buy tofu.
>>>
>>> --
>>>
>>>
>>> James Silverton
>>> Potomac, Maryland
>>>

>> I've made this a few times and really love it. The lime leaves were a
>> ****er
>> to find, but was able to find them on Amazon for a decent price.

>
> You can also find them frozen in many Asian markets.
>


Unfortunately, not in my area. I looked for a few months before someone on
this group said they found fresh leaves online. I found a vendor on Amazon
that sold me a few oz. for ~10 bucks shipped. Pricey, but it a lot of
leaves. Used some and froze the rest of my stash.

One vendor told me that the USDA confiscated all lime leaves in the
northeast due to worries of spreading a citrus blight. He said armed agents
showed up one day with a writ and carted them off.

Jon

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sf wrote:
>George wrote:
>
>> If you like crappy food. There is a world of difference between those
>> 15/$1 packaged of deep fried noodles with the "flavor pack" and real
>> noodles.

>
>Packaged Ramen noodles (used without the flavor packet) make perfectly
>acceptable home style chow mein noodles if you treat them properly.


George exaggerates/prevaricates, and hasn't a clue.. he just likes to
ape baboon ass face grunts. It's been many moons since I've seen
ramen at 15/$1.... they're more than twice that price now. A packet
of ramen contains 3 ounces of noodles, so pound for pound ramen and
spaghetti cost the same... they cost the same back when ramen was half
the price too... nowadays the price of pasta is obsene, seems like
just a short time ago pasta cost four pounds for a buck, now costs
like $1.25/lb. The ingredients on a box of spaghetti and those for
ramen noodles are about equal, ramen says wheat flour, spaghetti says
durham wheat flour... really no difference nutritionally. Only real
difference is ramen noodles contain a very tiny amount of vegetable
oil... like greaseball guinea pasta sauce contains no oil. duh

As to the flavor packet my Maruchan brand (that's what's handy, I'm
not brand loyal with ramen) shrimp flavor says "soup base", it's 99%
salt and says less than 1% msg... which is actually a miniscule
quantity of msg but a much greater volume than George's brain. All
the rest is dehy veggies, herbs, spices, artificial shrimp/lobster
flavor, caramel color, soy protein, anti caking compound, yeast
extract, vegetable oil, and citric acid, says 0 grams transfat... not
really any different from what's in any other prepared foods, and
better than most, like canned soup.. anyone thinks Lipton's soups are
different is a LIAR. If ramen is fake then most of all food is
fake... there is nothing fake/phoney or unhealthful about ramen...
with fresh/frozen veggies, bits of meat off that last lonely chicken
leg/pork chop, even eggs added ramen makes a *highly* nutritious and
healthful low calorie meal. I have ramen for lunch about 1-2 times a
week especially in winter.... I typically add a couple cloves sliced
garlic, a couple chopped cabbage leaves, some bok choy, a chopped
onion, some celery, parsley, I often even add an 8 oz can of 'shrooms,
and whatever suitable LOs I find in the fridge, some cornstarch to
thicken, sometimes a couple beaten eggs... by the time I'm done my one
package of ramen fills a 1 1/2 quart bowl, my fridge is clean, and my
belly is full and well satisfied. I usually add some dried dillweed,
white pepper, a dash of toasted sesame oil, a smidge of turmeric for
color, and usually a dash of kikkoman and a handful of Mee Tu Chinese
noodles, even squirt in a packet of take out Chinese mustard when I
have it. I keep an assortment of ramen in the larder at all times.
The only ramen flavor I don't care for is beef.



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On 2010-02-12, brooklyn1 > wrote:

> have it. I keep an assortment of ramen in the larder at all times.
> The only ramen flavor I don't care for is beef.


Yep.

I eat it 3-4 times week. A handfull of mixed frozen veggies, slice o'
ginger, garlic, fish sauce, hot sauce, chopped onion, whatever meat,
etc. The possibilities are endless. Murachan is half the price of
Top (17 vs 34 cents) and isn't one iota different. They should make a
Hawaiian version so I can add Spam!

nb

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On Thu, 11 Feb 2010 12:24:40 -0500, brooklyn1 wrote:

> On Thu, 11 Feb 2010 07:53:39 -0500, George >
> wrote:
>
>>And you do know that shrimp *and* mushrooms are used together in Thai
>>cooking and the combination does taste good?

>
> Everyone knows that thigh is damn close to asshole.
>
> Anyway, yer full o' doodoo... Thai cookery rarely employs mushrooms
> and never with shrimp or any other seafood.
>
> http://www.thaitable.com/Thai/recipes/
>
> And no foodie is named George... George is a janitorial name... George
> cousine is called "Roach Coach".


what is all this crap about *names* sheldon? i mean, it's not like sheldon
is exactly a name for princes and kings.

blake
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In article >,
brooklyn1 > wrote:

> I keep an assortment of ramen in the larder at all times.
> The only ramen flavor I don't care for is beef.


I think we've run threads on how to dress up and make a _real_ meal out
of Ramen noodles in the past. :-)

I love the damned things but don't eat them routinely. Cheap food for
sure.

To dress them up, I also like to add meat scraps, sliced mushrooms, hard
boiled eggs (quartered), fine chopped scallions (or right now, our local
wild onions) or some fine chopped garlic chives from my eternal patch of
them, shredded reconstituted seaweed, thinly sliced bok choy, a few
drops of dark sesame oil, a little oyster sauce, pressed fresh garlic
and grated ginger root (the asian trinity), fine chopped leftover
veggies or some salt free canned peas, etc. You get the idea!

Ramen is a soup base, altho' it's not hard to eat as a meal all by it's
lonesome...

They have been 8 for $1.00 around here for quite awhile now, but I also
remember them at 15 for $1.00 in the distant past.

Just like 4 for $1.00 blue box mac and cheese.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

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On 2/12/2010 12:40 PM, sf wrote:
> On Fri, 12 Feb 2010 07:45:38 -0500, >
> wrote:
>
>> If you like crappy food. There is a world of difference between those
>> 15/$1 packaged of deep fried noodles with the "flavor pack" and real
>> noodles.

>
> Packaged Ramen noodles (used without the flavor packet) make perfectly
> acceptable home style chow mein noodles if you treat them properly.
>


But Shelden says you have to go for the full effect when making his
expert rendition of Thai food and use the extra fancy "flaver packet"..

Good noodles aren't expensive and something that really makes or breaks
a dish.
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On 2/12/2010 4:30 PM, brooklyn1 wrote:
> sf wrote:
>> George wrote:
>>
>>> If you like crappy food. There is a world of difference between those
>>> 15/$1 packaged of deep fried noodles with the "flavor pack" and real
>>> noodles.

>>
>> Packaged Ramen noodles (used without the flavor packet) make perfectly
>> acceptable home style chow mein noodles if you treat them properly.

>
> George exaggerates/prevaricates, and hasn't a clue.. he just likes to
> ape baboon ass face grunts. It's been many moons since I've seen
> ramen at 15/$1.... they're more than twice that price now. A packet
> of ramen contains 3 ounces of noodles, so pound for pound ramen and
> spaghetti cost the same... they cost the same back when ramen was half
> the price too... nowadays the price of pasta is obsene, seems like
> just a short time ago pasta cost four pounds for a buck, now costs
> like $1.25/lb. The ingredients on a box of spaghetti and those for
> ramen noodles are about equal, ramen says wheat flour, spaghetti says
> durham wheat flour... really no difference nutritionally. Only real
> difference is ramen noodles contain a very tiny amount of vegetable
> oil... like greaseball guinea pasta sauce contains no oil. duh
>


Big spender there. Do they know you by name in the fancy noodle aisle at
walmart? You love to pretend you are some sort of expert with your
college kid cheepo noodles, SPAM and garbage walmart sausage you crow
about eating.

And since you snipped this you obviously have no rebuttal for the
obvious truth:

"If you say so but you are intensely bigoted and your opinion is not
objective and is only meaningfull to you... "


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On 2/12/2010 5:33 PM, blake murphy wrote:
> On Thu, 11 Feb 2010 12:24:40 -0500, brooklyn1 wrote:
>
>> On Thu, 11 Feb 2010 07:53:39 -0500, >
>> wrote:
>>
>>> And you do know that shrimp *and* mushrooms are used together in Thai
>>> cooking and the combination does taste good?

>>
>> Everyone knows that thigh is damn close to asshole.
>>
>> Anyway, yer full o' doodoo... Thai cookery rarely employs mushrooms
>> and never with shrimp or any other seafood.
>>
>> http://www.thaitable.com/Thai/recipes/
>>
>> And no foodie is named George... George is a janitorial name... George
>> cousine is called "Roach Coach".

>
> what is all this crap about *names* sheldon? i mean, it's not like sheldon
> is exactly a name for princes and kings.
>
> blake


If you can't figure out a response you go for the bizarre and idiotic.
What would any name have to do with *anything*? Just another bizarre
response from the "tiad" expert.
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Soba or udon noodles are available dried in nearly any
grocery store.

Chinese noodles are (for whatever reason) harder to find
outside of Asian markets.

Steve
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George wrote:

> Good noodles aren't expensive and something that really makes or breaks
> a dish.


I wish I were able to make ramen from scratch, like this guy:

http://www.youtube.com/watch?v=6sfSiWepm7U

Bob
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blake wrote:

> what is all this crap about *names* sheldon? i mean, it's not like
> sheldon is exactly a name for princes and kings.


Clueless AOL newbie Sheldon "Pussy" Katz is ever mindful of this bit of
dialogue from "When Harry Met Sally":

"A Sheldon can do your income taxes. If you need a root canal, Sheldon's
your man. But humpin' and pumpin' is not Sheldon's strong suit. It's the
name. 'Do it to me Sheldon; you're an animal Sheldon; ride me, big Sheldon.'
Doesn't work."

Bob

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On 2/12/2010 10:07 PM, Bob Terwilliger wrote:
> George wrote:
>
>> Good noodles aren't expensive and something that really makes or
>> breaks a dish.

>
> I wish I were able to make ramen from scratch, like this guy:
>
> http://www.youtube.com/watch?v=6sfSiWepm7U
>
> Bob


Me too, I have tried but can't nail it. Those are hand pulled noodles
which are a famous thing from Lan Zhou. I frequent some noodle shops in
NYC that make authentic Lan Zhou hand pulled noodles just like that:

http://www.yelp.com/biz/lanzhou-hand...oodle-new-york

http://www.yelp.com/biz/lan-zhou-han...oodle-new-york

http://www.yelp.com/biz/super-taste-new-york

Ramen is made differently.

Here is a good description of a method:

http://www.instructables.com/id/How-...-from-scratch/

Noodles are definitely cheap food for the masses. I have traveled
extensively in Asia and once you eat good noodles the instant ramen
noodles aren't even close.
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On Fri, 12 Feb 2010 19:15:43 -0800, Bob Terwilliger wrote:

> blake wrote:
>
>> what is all this crap about *names* sheldon? i mean, it's not like
>> sheldon is exactly a name for princes and kings.

>
> Clueless AOL newbie Sheldon "Pussy" Katz is ever mindful of this bit of
> dialogue from "When Harry Met Sally":
>
> "A Sheldon can do your income taxes. If you need a root canal, Sheldon's
> your man. But humpin' and pumpin' is not Sheldon's strong suit. It's the
> name. 'Do it to me Sheldon; you're an animal Sheldon; ride me, big Sheldon.'
> Doesn't work."
>
> Bob


<snort>

your pal,
blake
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