User Posts: Quin

Our kitchen has been overflowing with noodles lately.  For any noodle lover, it has been noodle heaven around here as we put the Philips Pasta Maker through ...

I don't think I've ever met a person who doesn't like dumplings, particularly Japanese gyoza, or potstickers.  You know the ones I'm talking about... crispy ...

Last week I found a lump in my breast.  I remember in that moment of discovery, the feeling of my heart falling to my toes.  The first fear, of course - ...

Hello, I'm a cereal junkie.  I'm also a mom who's passed down her cereal habit to both her kids.  It's one of those indulgences that you'll catch me ...

Did you know that 90% of Asians are lactose intolerant?  It was a sad day realizing I had to drink my coffee black (most of the time), or not go for that ...

As wedding photographers we often find ourselves working easily 8 up to 16 hour days at a time.  Anyone who's shot a wedding can testify that the physical ...

Full Body 20 Minute Workout Equipment: - 1 to 2 flights of stairs.  If you don't have stairs you can use either a flat/inclined stretch of land, a ...

Have you ever tried kefir?   When I first heard about it I'd keep getting it confused with *kaf*fir, which is a lime leaf used in many South East Asian ...

It's Sunday.  Family day. One of our favorite breakfast traditions is making buttermilk pancakes.  My boy Tobi has become quite the little chef in the ...

I've heard many mixed reviews about Shirataki noodles.  Some absolutely hate them.  Some can't get enough.  They've enjoyed a starring role in weight loss ...

When I was a little girl, and for as far back as I can remember my dad used to make me and my brother run.  I'm not talking about a light jog on sunny ...

I feel blessed that my boys love to read.  Everything from the latest hockey stats to Harry Potter to almanacs full of strange and bizarre facts.  Sometimes ...

Browsing All Comments By: Quin
  1. Awesome dad
    love Tobi

  2. Micheline! That’s awesome. I’ve been sneaking peeks at it whenever I can, it’s so good! 🙂

  3. Hey Alvin! So glad this worked for you! Besides add a pinch of salt I never add any other seasonings to my noodles since dunking them in a super tasty broth helps them soak up the flavor.

  4. Hi Kazy! I’ve never the the Fettucine Shirataki noodles, but now you’ve got me curious! Thanks for the insight!

  5. Hey Oscar! Without egg the noodles have a little less bite… a softer noodle. If you prefer it without egg, do it! All the best 🙂

  6. Hi Chookie! You’re right, steel cut oats will give you a thicker consistency. If using rolled oats you don’t need to soak as long, maybe only 20-30 minutes. All the best!

  7. So glad to hear Kristen! Enjoy!

  8. Ah thanks for the tip! So far so good with my kitchen aid attachments, but I’ll keep an eye out for any metal erosion over time.

  9. Mo glad you liked it! You’re right, the kansui won’t make it turn a bright yellow, more a subdued shade of yellow. Happy ramen-making!

  10. Our family has never had any stomach issues from the kansui. We’ve also done the homemade baked soda and no issues either. However if you’re sensitive, perhaps it may not be worth the stomach upset.

  11. I use regular AP flour (bought at costco) and add Vital Wheat Gluten (Bob’s Red Mill brand). Sorry I don’t have a brand of bread flour to recommend to you, but if what you’re currently using isn’t working, definitely can try changing it out. Or perhaps add a tablespoon of water at a time in the kneading stage until the dough comes together enough to form a ball. All the best!

  12. Hey Susan, yes Calgary is very dry but I’ve never had an issue with the pasta maker like you’ve experienced. Glad it didn’t break on you! I typically use the brand of flour sold at Costco and it’s always worked fine. I do not recommend using the semolina + all purpose mix with the ramen recipe, I could see that being too dry.

  13. Right on Jade! Happy you love it 🙂

  14. Ritesh, no need to do any math on the numbers, it’s just your choice of whether you follow by volume or weight measure. The Koon Chun brand of Kansui is odorless out of the bottle and using only a tsp in the recipe shouldn’t cause any drastic odors to your dough. Perhaps you could try only a 1/2 tsp but it may compromise the chewy & springy texture to the noodle. Happy ramen making!

  15. Jim, I’ve found that semolina gives the noodles a coarser feel (allows the sauce to grab onto the noodle), while the flour + wheat gluten gives the noodle a springier texture. Happy eating!

  16. Stephanie, you can usually find wheat gluten in the baking section or your supermarket. I use Bob’s Red Mill Vital Wheat Gluten. Not sure about the wheat starch though. Good luck!

  17. Hey Susan, I haven’t needed to tweak the water-flour ratio here in Calgary. The Philips pasta recipes work great out of the book. Have fun!

  18. Aimee, sorry I can’t help you in the GF department for noodles. But you’ve got me super curious! Would love to hear about your results!

  19. Right on Trevor! Really happy to hear it :o)

  20. It’s often recommended to rest the dough 1 hr up to overnight. If I have the time I will let the dough rest but I’m often too impatient/busy/unorganized/hungry to do so. The resulting difference in texture is not great enough to warrant a good long rest all the time, especially when wanting to satisfy a unrelenting cravings for noodles.

  21. Hey Darcy! That’s very cool to hear! Here in Calgary, we found Kansui at Lucky 97… I believe there’s an Edmonton location too. See you on fb!

  22. It’s my joy Oscar! Happy slurping 🙂

  23. Bridget, I haven’t weighed the individual servings, but I agree I try to make extra batches whenever I’m making and freeze the extra for later.

  24. Hi Matt, it should still be fine after 3 days in the fridge. I would let it come to room temperature run it through the pasta maker as per the directions. If you are able to find kansui, that is my personal preference as I feel the baking soda taste is still a little prevalent in the baked soda. Still good as an alternative though. Hope it worked well for you!

  25. Awesome cookie hack Shawn! I’ll have to give this a try 🙂

  26. Dave, it’s a give & take… If we need a quick fix, the Philips does the job, but if we want to spoil ourselves, the Kitchenaid is the way to go. The silky smooth texture and bounce is just not achievable with the Philips due to its extrusion method. You already know the Philips machine takes 10 minutes for a batch. The Kitchenaid method will take about 30 minutes, and of course it’s more hands on work… Not a dump-and-go process. Both methods are good though! It really comes down to personal preference, convenience and time.

  27. Hi Meg, boil noodles and transfer directly to soup broth. Enjoy!

  28. The KitchenAid Pasta roller/cutters have been my tools of choice. I like having my hands free and not occupied turning a manual crank. Another option is the Philips Pasta Maker which is an automated noodle machine. I’ve fallen in love for the convenience and speed.

  29. Hi Wendy! It’s a good question. I haven’t noticed a significant taste/texture difference between bread flour and adding gluten to AP flour. The reason I prefer adding the gluten is simply so that I don’t have to keep 2 different types of flour stocked in my kitchen. I can easily just keep AP flour and add gluten whenever I happen to need bread flour. 🙂

  30. Kate!! It’s been tooooooooo long! Miss you guys and sending our hugs xoxox

  31. Thank you Muji! Tests have come back clean, so thankful!

  32. Terrilyn, Amen sister! Thank you for those encouraging words!

  33. We were thinking about you guys too and feeling bummed we missed your awesome presentation in Vegas! Thanks for your love girl xo

  34. Hi Kaz, I’d recommend trying to use them within 3 months.

  35. Thank you for taking the time Paul. So appreciated xo

  36. This is beautiful Mathieu and made me smile. Thank you so very much. Love to you and Ann!

  37. Feeling the love Leon! Sending our love back to one of our fave families!!!

  38. TRUTH!!! Awesome words Marcos!

  39. Thank you Tammy & Mark! Hugs to you guys xoxo

  40. Thank you so much Nicholas!! xo

  41. Really appreciate you Rebecca, thank you!

  42. Christina, you’re too sweet. Can’t wait for y’all to visit! ;o)

  43. Yvonne, thank you from the bottom of my heart!! Love you girl!

  44. Kenny! We’ve been thinking of you! Especially since visiting your bro foe eye-checkups a couple weeks ago. :o) Thank you so much and hope we can catch up with you and meet the little one!

  45. One of my favorite verses. Thank you for this Verna. We miss you!

  46. Thank you Travis!! Received and answered :o)

  47. Thank you sooo much Mark!

  48. Camille! Your beautiful face from Vegas popped up on my fb feed – dang you guys are gorgeous! xo

  49. Jess, you have no idea what an inspiration and example of faith you all are to us. All our love back to you!

  50. Chad thank you for sharing. I love this.

  51. You are pure gold Jamie. xo

  52. Haha, Love that Jin – thank you!

  53. Hey Ben! I’m not a scientist but I believe the use of kansui/lye/sodium bicarbonate/baking soda lends to that extra bite unique to the texture of ramen noodles. I’ve never tried the kelp noodles but sounds intriguing and will keep an eye out for them to try! Sorry I can’t be of more help in this. Nevertheless, wishing you all the best on your noodle journey!

  54. Michelle! Right?? Confession, some 3 year olds never grow up because I still love cereal. Maybe I had to make this selfishly out of my own love for cereal. 🙂 Let me know if you ever give it a try and how it goes! Thanks for your sweet comment 🙂

  55. Oh I’m so glad you found them Marta, but yikes! 100 euros! If we ever make it to France I’ll have to bring you some myself!

  56. You rock Amia! Hope you get your hands on some kansiu so you can compare. Happy noodle year to you! 🙂

  57. I hear you about the extra step Miquela. Worth it though right? So glad you and your daughter got to do it together! xo

  58. Hi Leda, the korean jap chae noodles are similar in texture (chewier) and probably could be substituted quite successfully in the recipe, but I believe they are are different noodles in composition.

  59. Awesome to hear Caillin! Enjoy 🙂

  60. So glad to hear it Kaseri! Enjoy 🙂

  61. Ahh!! Love it Amia! Thanks for sharing your results, glad it worked with lye water. My dough is very dry and tough until it get rolled through the attachment as well. Did you get a chance to try the baking soda?

  62. Aw that’s so sweet Amia! Thank you 🙂 I’ve personally never tried lye water myself. Curious to hear how it turns out for you though. When you open your own ramen shop, let me know and I’ll have to come eat your awesome ramen! xo

  63. Laura, that is rad! Yeah using GF flour can really be hit or miss. Super happy to hear this worked for you! Nobody got time for bad pancakes, right? 🙂

  64. That is wonderful to hear Claire! Ain’t nobody got time for flat pancakes right?? 🙂

  65. Hi Kristina! Perhaps re-check proportions, like ensuring there’s enough oats to water. I also find if I didn’t blend it long enough it was more watery…on the other hand, I’ve over-blended and the milk turned out really thick. Lately, I’ve been adding in a couple pitted dates with a splash of vanilla and love the resulting flavour as well. Hope you’re able to give it another go and let me know how it goes!

  66. Jenny! That’s so great to hear and makes me happy that you rocked both recipes :o) Another use for the oat pulp is to use them in chocolate chip cookies: Thanks for sharing your feedback with me!

  67. No I’ve never used the angel hair attachment, my personal preference for noodles is for thicker cut ones. Have fun!

  68. Hey Ramen Fan! I use this set of Kitchen Aid pasta cutters: Specifically I use the spaghetti cutter and you can roll the dough out as thin as you like to make thinner noodles.

  69. Aw that’s so awesome to hear Michael! It’s one of those things I feel is a huge parent-win :o) Love to you, Haley and the kiddies xo

  70. NL, thank you for your sweet words! I find that after soaking if I don’t rinse well it’s more goopy/slimey (for lack of better words, lol) in texture. Awesome to hear you’re making oat milk too! Thanks for sharing.

  71. Brett, I feel exactly the same way every single time I make these! Thank you for sharing!!

  72. Just tell Darren he’ll benefit greatly from the investment! Lol! All the best guys xo

  73. Hi Ken! Sorry for the late reply, not sure how I missed this question. I believe you can find it along with bottled items, sauces, cooking wines. If not, I’d recommend asking someone who stocks the shelves for this item: Koon Chun Potassium Carbonate & Sodium Bi-Carbonate (kansui)

    Good luck!

  74. Hi John! I’ve never heard that method. I’m sure every chef has a slightly different technique, especially when it comes to hand pulled noodles. I’m not that dedicated and would rather the machine do the work for still great (and predictable) results! Thanks for stopping by and sharing!

  75. I’m glad Steve! Do it once and you’ll be hooked 😉

  76. Hi Ross!

    The only way would be to do it all by hand. I did that my very first time and it worked out fine, but after that I was officially addicted and needed a faster way to make noodles! If you try it by hand you may need to add more liquid to make the dough easier to knead and not so dry. Let me know how it goes for you!

  77. That’s awesome to hear Rob! Thanks for sharing and happy slurping! 🙂

  78. I think you’re gonna love them girl! Have fun and enjoy!!! xo

  79. Yay! So glad Cel! Makes me smile 🙂 Miss you all!!!

  80. That is the best Allen! Love that and thank you for sharing! I’m sure your son is going to absolutely love it 🙂

  81. Hi Jeannine!

    You can buy the reCAP lids here:

    They are awesome and I use them all the time!

  82. Hi Estelle,

    My kefir often separates if I leave it for a long-ish time, like over 8 hours. It depends on the ratio of grains to milk you have. It will separate faster if you have more grains to culture faster. It’s totally fine to consume so long as it doesn’t smell/look off.

  83. Mmm, I can see a bath in cognac makes for many wonderful things….lol! 🙂

  84. Hi Ann,

    Yes if you use bread flour, omit all-purpose flour and wheat gluten. 🙂

  85. Unfortunately my youngest is allergic to treenuts so I’ve avoided trying almond milk, as much as I’ve been tempted! What’s next on my list is coconut milk! I love all things coconut!!!

  86. GREAT idea Chelsea! Love that!

  87. Hi Chelsey! I’m so glad you found our site and welcome! 🙂 Try using Thai Kitchen Premium Organic Coconut Milk. I’ve also tried the So Delicious brand that contains some guar gum, I believe, and that has worked pretty well. Not as thick and creamy as canned coconut milk though.

    If your batch is producing rotten milk smelling product – DO NOT EAT IT. Anything that smells off, bad or rotten should not be consumed. If your kefir grains are colored, like orange or green, throw them out too and get a new batch. If your grains still look/smell healthy then I’d rinse them in distilled water and try them through a few more batch of fresh organic milk, changing it out every 12-24 hours. Over a few weeks, the grains should multiply and the kefir’s consistency, taste and thickness will also change. Good luck and let me know how it goes!

  88. Great tip! Thanks for that!

  89. Yay! I’m thrilled to hear that Lila 🙂 Honey crystals eh? I haven’t heard of those, I’ll have to check them out. Thanks for the tip!

  90. Hi Lila! We’re thrilled to have a fan in you 🙂

    Absolutely honey will work great in oat milk. I just find that maple syrup dissolves a little easier. I’d start with the same amount and adjust if you find it too sweet or not sweet enough. Enjoy!

  91. Aw gracias my sweet friend! I’ll need you to share your killer bike workouts with me 🙂

  92. I always psych myself out by saying “you can do anything for only 20 minutes!” 🙂 Thanks Kevin, love to hear from you!

  93. Jin it’s only perfect for your wife if she thinks so too, hehe ;o) Would love to know how it goes! Thanks for sharing xo

  94. Hi Maurice! Yeah we suffer from workout A-D-D so we’re always mixing things up, lol! We workout 5-6 days a week, ALWAYS take a rest day. We’ll try to post more of these to keep you inspired and motivated!

  95. Thanks for checking out our family’s site Aurora! It’s nice to meet you 🙂

  96. Hey Leslie! After warmup, try setting your treadmill to incline anywhere from 10-15 (some treadmills may differ). Sprint 30 secs at your max speed (this may be anywhere from speed 7 – 12, depending on your comfort level). I usually give more time on a treadmill for the sprint interval because it takes about 10 secs to fully ramp up to max speed and at the end of 30 seconds, you’ve really spent about 20 seconds at full sprint. Rest at a walking speed for 90 seconds. Repeat this 2 minute cycle 8-10 times. Good luck and let me know know how it goes!

  97. Love to hear this Carly! Thank you for sharing with us 🙂

  98. Oh man, I saw the Lego Land hotel… my boys would go crazy there! Thanks, I’ll add your changes to the recipe 🙂 Yes, lots of coffee goodness coming up on this blog, but I don’t think I’ve heard of a coffee-butter-chocolate drink?? You’ll have to fill me in….!

  99. Jace, maybe try rolling them at a thinner setting? I’m using the kitchenaid pasta rollers and I roll to level 3 thin, then use the spaghetti cutter. Also keep in mind the noodles fatten up when cooking. Glad they were tasty! Good job!

  100. Hi Jace, thanks for checking out our site! I have heard of Kansui and Lye water being used interchangeably for noodles. The ingredient makeup seems to be the same; alkaline properties. Personally I’ve never tried lye water since I have access to the Koon Chun brand of kansui here and it works great for me. If you try the lye water, I’d love to know how it goes for you. All the best and keep in touch!

  101. John! It been a long time and sooo great to hear from you! I’m super happy that you tried these oat recipes out. Thanks for the Paleo twist, can I give you some credit for it on the recipe with your tweaks? Much love to you and your beautiful fam. I hope our paths will cross again in the future!

  102. Take it from our experience that the Action Bible will be waaay better than Captain Underpants for Wyatt’s reading, lol! All the best Tracie 🙂

  103. Steph!! You know it’s a great question! I’ve never tried rolled oats. If I did, I’d skip the soaking process and go straight to the blending process since rolled oats have been slightly more processed than steel cut and don’t require as much softening. I’d love to know your results! Love you back girl!!

  104. Thanks for checkin it out Kevin!

  105. Ha, blessing in disguise! 🙂

  106. Please do let me know how it turns out! Thanks for making me smile! Love to you guys xo

  107. You’ll have to let me know how it goes Kenny!

  108. Absolutely yes!!