If you could do one Western twist to authentic Japanese ramen that would generally be considered sacrilege, which one?
#food #ramen #noodlesoup #foodthoughts

I've seen videos about Buffalo wings with blue cheese or ranch dressing being a big thing about dipping. Honestly... I like the flavor of both themselves but as far as dipping the actual wings I do neither.

If I ever bother dipping such chicken it is because it is literally so spicy that I cannot finish it otherwise.
The standard Buffalo does not get close to that. For me I'd need like CIA Torture spicy to want to dip it.

I'm not big on standard Buffalo anyway for flavor reasons. When at Buffalo Wild Wings I prefer ones like spicy garlic, Caribbean Jerk, mango habanero. Stuff that is damn hot but not *just* hot.

Yo... idea:

Torta with pork loin cutlet & chicharron, Oaxaca cheese, avocado, and fresh Pico de Gallo.
Serve with two dips: one pork birrea broth, and the other queso fundido (nacho cheese with chorizo sausage)

Thought about an all beef version of tonkotsu (read: a VERY RICH & BEEFY broth ramen), did a search. It's very rare, a specific region of Japan is known for it tho? Tottori region?

Before anyone says it, I know as far as Asian beef noodle soups there's phô, I've had phô, it's delicious. I specifically thought tonkotsu (the beef version is called gyukotsu btw) cuz of how uniquely rich and fatty that particular ramen style is. Like there's pork tonkotsu I've seen that look like you're drinking milk if you hit the broth dolo.

variation on currywurst by cooking ground bratwurst type meat with curry type spices & tomato paste, cool the mix down & stuff it and bits of cheese into pastry & bake (or FRY if able to) to warm gooey perfection. Serve w/ coarse mustard on the side to dip?