Thanksgiving is one of my favorite holidays. The fall weather and colors invoke a warm and cozy feeling from within that is begging to be nourished by ramen. It is a time where friends and family get together to have multiple feasts over a span of a few weeks with amazing leftovers. The day after Thanksgiving my family always takes the leftover bones of the turkey and repurpose it into Turkey Jook (congee). No waste! Since I am living the #ramenlife, I of course have to take it to the next level and make Turkey Ramen.
I still cannot believe that I was able to have a pop-up at Ramen Lab in New York. Just preparing for the pop-up was a mental exercise and an adventure of its own. The actual ingredient preparation and cooking for Ramen Lab was a whole nother beast that required the physical conditioning of a marathon runner.
It has been about a week since I left the City that Never Sleeps. After spending 9 days in New York and serving piping hot bowls of ramen at Ramen Lab, I finally understand the meaning behind its name. I did not sleep at all! Despite my lack of sleep, I was dreaming a lot. I was actually living it: The Ramen Dream.
The Rick and Morty craze has taken the world by storm. They have influenced McDonalds to bring back their Mulan Szechuan sauce and have driven some fans insane trying to get their hands on it. But life is too short to hunt down dipping sauce. When life gives you pickles, you turn yourself into one.
However, since pickle technology is very limited at this time, turning myself into a pickle is not a realistic goal. Instead, I did the next best thing. Make Pickle Ramen.