re: Duck confit ramen

Had some good tonkatsu (pork) ramen when I was in atl for the holidays

Sorry for the blurry pic, but here's ramen that I recently had in Chinatown at Monta in Las Vegas...






It was amazing to watch them work. One of the cooks would take two baskets of ramen which looked like quart sized sieves, then after they were pulled from the water they would be spun around frantically to shake the excess water. There was an art to it. Also, they would take the soft boiled egg and hold it behind a wire with both hands and draw it forward creating a perfect cut. A knife would simply mush the egg. The bowls were stacked in a base of hot water, and every few minutes a cook would ladle hot water into the top bowl, which would cascade down, keeping all of the bowls piping hot. It was a thing of beauty to watch them cook.

Since it was in Chinatown and definitely a locals place, no English was spoken. Also, it's very popular but very small, so I was waiting to be sat and a Japanese couple at a somewhat larger table asked me if I wanted to sit down and eat with them rather than remain waiting. I politely declined, letting them know that I wanted to sit at the counter to watch the kitchen in motion. When I was sat, I bought them both drinks.

Believe it or not, corn was a very popular add to ramen at this place. I love corn, but would never have thought to add it to ramen.

It was a somewhat simple bowl of soup, but one of those meals that I'll never forget.

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Degas

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Do you work in a pro kitchen or do you own your own Sous Vide machine?