Brought some stuff to work and tested it out on the coworkers.

https://www.instagram.com/p/BpqjNvLFzQ0/​I finally shut up and put up and had someone else try this tonkotsu lemongrass shio that I've been working on for a few weeks in my freetime from work. Brought it in and offered it to coworkers as their staff meal.Has a few kinks to work out, and I brought too few seafood mushrooms to go around (so I supplemented with a little bit of boring old kikurage). Should be half an egg but this person didn't want one. I'm just kind of happy to be able to turn the page on this dish, mostly, and move on to other recipe testing. Lots more ramen to try, and thank GOD I got the broth to where I want it to be; I have no more 4qt cambros, no more 1gal fermenting jars, and no more refrigerated space whatsoever. I needed to stop making batch after batch after batch of broth!Final tally is Lemongrass Shio: smokey Tonkotsu broth, seafood mushroom, sous vide chashu, baby corn menma, scallion oil chimichurri, and beni shoga.​EDIT: Oh, and if anyone cares to follow that Instagram account, it's just a chronicle of various recipe testing for an as of yet hypothetical but sorta-kinda-in-the-works noodle bar. I'm intentionally not spending time making things look good or instagrammable or whatever, so it's not going to be too food porn-ey, but it might be interesting to some. via /r/ramen https://ift.tt/2SFSjiV