Sujet : Re: Three noodle chicken
De : dsi100 (at) *nospam* yahoo.com (dsi1)
Groupes : rec.food.cookingDate : 10. Nov 2024, 02:34:05
Autres entêtes
Organisation : Rocksolid Light
Message-ID : <7a65119b33884c11ea5d2e47947bc556@www.novabbs.org>
References : 1 2 3 4 5 6
User-Agent : Rocksolid Light
On Sat, 9 Nov 2024 23:52:49 +0000, jmcquown wrote:
On 11/9/2024 3:38 PM, ItsJoanNotJoAnn wrote:
On Sat, 9 Nov 2024 13:52:26 +0000, Cindy Hamilton wrote:
>
ItsJoanNotJoAnn@webtv.net says...
>
A noodle is a noodle is a noodle,
>
A noodle is a noodle is a noodle if it's made of wheat. Noodles
made from buckwheat, mung bean starch, rice, konjac flour, etc.,
are quite a bit different.
>
>
Are you really this dense? Nowhere in Leo's post did
he say he made noodles, and he certainly didn't say he
made any from buckwheat, mung bean starch, rice, or
anything else.
>
As far as I know, the Sapporo Ichiban ramen he added at the last are
rice noodles.
>
Jill
Those noodles are made from wheat flour, water, and oil. What makes it
ramen is the addition of alkaline agents - typically potassium carbonate
and calcium carbonate.
Breakfast this morning was won ton min. Hawaiian style saimin noodles
with Chinese won ton.
https://photos.app.goo.gl/w4VZ2ft6uV17h2U89
Three noodle chicken
Re: Three noodle chicken