Mike Satinover

I wrote an ebook on ramen with my brother. It’s 120 pages. It’s free. You can find it here: docs.google.com/document/d/1qL…

So this is the greatest thing I’ve ever eaten.

I hypothesize that the post-hoc application of tradition to a relatively new dish is an attempt to, in itself, establish tradition. That is, we are uncomfortable with ideas being unowned, and giving them cultural identity gives us, ourselves, cultural identity.

In ramen, as an example, you’ll find countless musing about how soups need to be “rich and creamy,” or noodles yellow and crinkly. But the dish’s origins in Japan are so new, arguably post WW2, it’s often impossible to define it beyond “has a ramen noodle in it.”

This is a fascinating thread and discussion about mistaken history in Italy’s food culture. Often we presume classics like carbonara or pizza have existed in Italy for ages, but the history is deeper than that.

@MatsudaiRamen Dear god. Prepay or nothing for real.

Thirty four no-shows tonight. Madness. Time to reintroduce deposits? 😭

@eliashdj I need to tell her haha

@msatinover Holy shit!!! That’s incredible, congratulations! Lemme know when Sensei books a reservation so I can fly out and swing through too lol

I guess the cat’s out of the bag…

@CoryBracken 2023 is the best estimate I can give you. Hoping for summer/fall.

@msatinover Paywall! 😒 When will it open???

@SarahBecan Please help me do cool things

Breaking my twitter fast to post this bowl of miso ramen I made yesterday. So so good.

Adding seasoning, a surface treatment, is no different than adding the seasoning after cooking. Seasoning molecules are too large to permeate the starch gel. You guys ALL overthink mac and cheese. Salt is fine. Add the seasoning to your sauce.

Just to let everyone know, I am indeed on Twitter still, I just don't tweet much because I assume folks don't want my banter here. Feel free to follow me on IG at @ramen__lord where I go crazy on noodles. For whatever reason, 40k people follow me there instagram.com/ramen__lord/

@nickkokonas @elonmusk I think this a great thread, and thank you for the insight, but I can’t help but feel like, from a PE perspective, the decisions Must has made are… fast? It’s not that he trimmed the bloat; it’s that he did it after less than 3 weeks in the business.

It seems that no one understands the PE shop playbook on display with @elonmusk and Twitter. This is all pretty standard, minus the public nature of it all and the fact that he got locked in to a high purchase price. But the rest, the rest is textbook if you strip away the weird

@nickkokonas This exact scenario happened when we were using Tock for my popups. Normally the flex approach works because the restaurant wasn’t completely booked. But our popups sold out, often very quickly, resulting in unoptimized distributions. I’ll take this feedback to the future!

Now that restaurants are mostly open again - * Let's talk about the right way to book them * This is a more complicated subject than one might think (warning: long thread). And a frustrating one for both diners and restaurant owners. And me! Because, well, we've studied it /1

Didn’t get crushed by this one, phew. Wordle 243 3/6 🟩⬛🟨🟨🟨 🟩⬛🟩🟩🟩 🟩🟩🟩🟩🟩

@chibbqk1ng Noodles made by Nishiyama Seimen, the premier noodle manufacturer in Sapporo. Pretty interesting. Might have to check this out.

Sapporo style miso ramen is the big draw to Torizen but it’s the izakaya classics that will keep you coming back. chibbqking.blogspot.com/2021/11/torize…

@FartSandwich Honestly? Every time you posted about it it looked more and more delicious. I might be converted.

@UTChicago Aiight I gotta take another look; I love some Reddit drama.

@UTChicago What subreddit is this?