Ramen (Jan 9)

It has been a few days since my last post dedicated to The Roaming Pilot specifically, I’ve been working on something else. I had a lot of people on facebook asking me for tips and pointers or guidance on the tuna pilot thing, some even asked me to write a guide. So – that is exactly what I am doing, writing a guide. I plan on posting excerpts here on the blog until it is finished, because I’m still new out here and learning. But, truthfully, once you’ve got the system down, everything else becomes more of a routine.

In the last two days we’ve relocated from the Solomon fishing grounds to the Tuvalu fishing grounds and may wind up ending this voyage in the Tarawa fishing grounds depending on the fish that we catch here. So in those two days I’ve penned, well typed, almost 60 pages for the guide and in that process I’ve eaten a lot of ramen.

You see ramen for me is something I’ve always loved, it’s that delicious noodle treat that is a staple in the Asian part of the world. Being on a Korean boat is no exception and they have tons of ramen for the crew to eat when they are hungry for a snack, or in my case when I skip a meal like breakfast. You see I’m all burnt out on the rice and fried egg option that is the only breakfast option here but I’m not burnt out yet on ramen. Given how much of it I ate during my University days I’m not sure I can burn out on ramen – I lived on the stuff.

So sometime shortly after breakfast is served and cleaned up I head down to the galley, usually in the company of the Observer and my mechanic and we grab a pot and get set to make ramen. You see here, on a Korean boat in the Pacific ocean, you don’t just toss the noodles into a bowl of hot water and eat them – making ramen is an art form.

You have to doctor it up, like we used to doctor up the meals in our MRE’s in the Army. Grab a clove of garlic and smash it under a knife, toss that in with some chili powder and some vegetables, stuff like that. Sometime you’ll boil and egg with the noodles and serve them with egg, and once you’re done go to the plastic containers of side dishes like kimchi and whatever small snacks the cook has made, and scoop some of that on top.

I’ll never make ramen the same in the United States when I’m home from this trip, I just don’t think I’ll be satisfied with a basic package of noodles and seasoning packet anymore. I’ll need to doctor up my ramen and make it a gourmet treat.

One final thought, I think a ramen house that’s open after last call at the bars would do great business as a drunk food for people. Like Pel Menis in Alaska did. That stuff was delicious.

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