The trick is to boil the noodles first, then pour most of the water out leaving only a little bit of water in the bottom to keep the noodles moist, THEN add the seasoning packet.
araby wrote:no way! I'm probably just a freak, but I leave ALL the water in and eat my oodles of noodles like soup and I drink the broth afterward.
crackers are good too
Inside each person lives two wolves. One is loyal, kind, respectful, humble and open to the mystery of life. The other is greedy, jealous, hateful, afraid and blind to the wonders of life. They are in battle for your spirit. The one who wins is the one you feed.
Inside each person lives two wolves. One is loyal, kind, respectful, humble and open to the mystery of life. The other is greedy, jealous, hateful, afraid and blind to the wonders of life. They are in battle for your spirit. The one who wins is the one you feed.
town house are better than ritz. ritz are too buttery and I do not like that much salt/butter on my fingers for a cracker. to me, a cracker should just be "dusted off" or I can slap my hands together and they're clean. so many types of breaded treats but they don't always work with anything. my new favorite edible utensil are the bagel chips! that you get hummus with...mmm.
araby wrote:town house are better than ritz. ritz are too buttery and I do not like that much salt/butter on my fingers for a cracker.
May I suggest pita chips? They hold their crunch better in watery soup like ramen, are light and crisp, and have a nice toastiness, rather than being buttery. I don't like buttery anything with soup. It ruins the texture for me ><
Depends on the soup. For New England Clam Chowder, I want either those oyster crackers or plain saltines. For Chicken Noodle (especially homemade or the more upscale canned varieties with veggies, etc.), Ritz are perfect. For ramen, I never use crackers, since I've got the ramen noodles.
