Why this guy dont look good whole year?
Kyomu, you're a cool dude imo, but did you actually just say this? lol...
Why? Dorian looked good whole year.His off season mode was huge and tight.Lee priest gets fat in off but still look unbelievably huge.Paco is same as Dorian.Ronnie also gets fat but lookin huge.And how is Phil Heath?SMALL and fat. Hate to say. But i guess he is a super responder to the gear and no basic built of years.
but you must admit, he's nowhere near the first pro to not look good year around and in fact looking good year around is not common. So why lay it all on Heath? Hey, Kyomu, I have a fucking hardon for some good 豚骨ラーメン Do you know where I can find a good recipe to follow? I know it takes a long time to make.
LOL, kind of like you...
Why not? Phil Heath is a top pro. I dont mean that he must be shredded. But at least i want him to be huge in off season like others. Tonkotsu Raaaaaaaaaaaaaameeeeeeee eeeeeeeeeeeennnnnnnnnn!!!!!!!!!!!!!!!!!I miss it so much! I am in 8weeksout bro! If you can read japanese, i can suggest some homepage. Have you tryed to google it with Tonkotsu ramen?
Yes I can get it translated. Can you please recommend a homepage?. Yes, I have also spent a lot of time searching both Japanese and American websites and I've come up with a lot of info. The Tonkotsu Ramen that I have made was OK but not the kind you would die for. I'm a really good cook, spent my early life in the kitchen so I know my way around. I can even do Chinese style hand pulled noodles and we have access to the kansui for the noodles here although it's very hard to find. If you can help me perfect the Ramen, that would be awesome. any hints, homepages or people I can talk to, I would love it bro.
Good.So you have been profesional cook. Sounds great. But its famous that the ramen restaurnts dont let somebody in their kitchen because of their secrets. Because since there are so many ramen restaurants, the war is very severe.How is this?http://soup-noodle.com/item/tonkotu.html(Wow, they use a head of pig! They say that the best soup you can get from it.)
thanks Kyomu, that's similar to many of the pages I've found already. (including the head of a pig) Do you also like the miso ramen? I watched a documentary on how miso is made. It was about an old guy that did it all the traditional way. good stuff!!! I know you're going to hate my guts for talking food when you're approaching competition. I can wait and contact you after if you would prefer? I love Japanese food.
Nah. To the contrary, i feel good when people eat what i cant eat.So my mom dedicated these foods episodes of her video blog for me. And baked sweet potato!
those dumplings look awesome. Soup looks fatty and delicious! Thanks for sharing!!!But lol@ the checkout lady in the last video wearing a mask. You guys are more paranoid than us
Yeah. First ramen soup has potato starch. Thats why it looks thick.mmm in Osaka, there are awsome pig dumplings. I miss it.http://www.551horai.co.jp/syouhinn/551eii.htmlHaha, in japan,way before that virus, we already had a custom to wear masks for the prevention of the infection.
Oh yea, actually I did not know about the pototo starch in Ramen so I'll look into that more. Thank you Kyomu!!! I know when you boil those pork bones for many hours the broth starts to actually get very very thick and milky.
Yeah they say that let it boil and evapolate. And you keep on adding water while stiring for preventing from burining and sticking the stuff at the bottom.Hah, lots of work!Potato starch is often used in chinese dish to make the source or soup thick. In japan that is called "an" or "ankake".
