It's a lot of fun to experiment with different types of Japanese noodles. You can always eat as many noodle meals as possible whenever you visit Japan since they are tasty and enticing.
This page will provide important information about some of Japan's most famous noodle dishes. In Japan, macaroni is a staple cuisine.
There are thousands of varieties of noodles that differ from those found in the West, both in terms of pasta composition and dish ingredients. We'll look at various types of Japanese noodles in this article.
Despite mentioning several noodles, Japan is known for manufacturing its pasta in restaurants. Thus the flavor and type vary by location and restaurant, providing unique and inexplicable varieties.
Furthermore, if you love good meals, read on as we talk about some of the different types of Japanese noodles.

1. Ramen

Ramen is a clear noodle soup with various ingredients and flavors. Restaurants typically produce their pasta for the meal, similar to ramen noodles (only in appearance).
There are hundreds of distinct types of ramen, and some chefs spend their entire careers perfecting their original recipe; some ramen, also called lamen, can take up to 12 hours to prepare.
You can find thousands of ramen restaurants throughout Japan. We have diverse preparations such as tsukemen and tantanmen in addition to the traditional shoyu lamen, shio lamen, and misso lamen.
Furthermore, Some chefs take it further and make ramen with black stock, on fire, or packed with meat; the sky's the limit!

2. Soba- Buckwheat Noodles

Under the is a typical Japanese buckwheat noodle that you can eat cold or heated. They are widely available throughout Japan, and they are a popular dish that replaces the traditional rice and meat lunch.
There are various sorts of Soba, ranging from the most consistent industrialized to the most delicate artisanal Soba prepared from pure buckwheat. Also, the pasta frequently blends with the dish's sauce, resulting in a delicious flavor.
Furthermore, Soba's crunchy texture, the noodle, and sauce mingle and meet on the tongue, and its aroma is all features.
Kakesoba, tenpurasoba, zarusoba (cold noodles), sansaisoba, and many more are among the most traditional. This is one of the different types of Japanese noodles.

3. Okinawa Soba

Okinawa Soba, which originated in Okinawa Prefecture, is another type of Soba. On Okinawa, it's simply known as "Soba." The origins of this Soba variant remain a mystery.
However, you most likely made it before 1902. It was initially known as "Chinese Soba" (Shina Soba).
Okinawa Soba uses flat noodles that are nearly as thick as Udon. People make them with flour instead of buckwheat, for example. The accompanying soup is similar to Ramen noodle soup.
Pork, Konbu (seaweed), and Katsuobushi flakes make up the broth for this Soba. Scallion, stewed San-Mai Niku (pork belly), Kamaboko (fish cake), or Soki are popular toppings (boneless pork ribs).

4. Udon- Macaroni Grosso

Udon is a wheat flour-based thick pasta. This noodle is thicker and whiter than risotto, and it comes with dashi, mirin, and shoyu broth. The same meals are usually served with Udon noodles in a Soba restaurant.
Just as there is soba, there are zaru udon, kake udon, kamaage udon, chikara udon, kare udon, kitsune udon, and many others. Udon has a milder flavor influenced by the sauce and the ingredients used to prepare it.
However, Udon noodles are dazzling white, spherical, and thick, whereas soba noodles are brown, silky, and thin. Also, the flavor and density of udon noodles vary depending on where you eat them in Japan.

5. Somen- Cold Noodles

When you look at the name of this noodle, you can probably predict how it's served. It was always a hit with the crowd, whether it was served chilled or frigid. It's a fantastic summer dish.
Some folks, however, serve it heated in the winter to stay warm. "Nyumen" is the heated form of Soba. This is one of the different types of Japanese noodles.
Wheat flour is used to make something. It's light and airy. The strands are first boiled and then cooled in ice. They then dip them in a traditional sauce known as "Tsuyu." Myoga, onion, Katsuobushi, and ginger are all present in this sauce.
Furthermore, Nagashi-Somen is a well-known variation of Somen. It's a summertime delicacy found in select Japanese restaurants. Also, the strands are placed on bamboo fumes, which are very cold water.

6. Harusame- Transparent Noodles

Harussame, often known as glass noodles, is a type of transparent starch and water noodle. They're customarily sold dry and utilized in soups, fried foods, and spring rolls.
Bean sprout starch, potato starch, sweet potato starch, tapioca starch, and canna starch are common ingredients in harusame. In the case of the Japanese variant, potato starch is generally used.
Salads with translucent pasta are popular, as are hot pan dishes with translucent pasta. They're also frequently utilized to prepare Japanese versions of Chinese and Korean cuisines. Shirataki is another similar option.

7. Hiyamugi- Cold Wheat Noodles

Hiyamugi is another cold Japanese noodle. It is similarly made of wheat and has a diameter of 1.3 to 1.7 millimeters, making it thicker than Somen but not as thick as Udon. Hiyamugi is usually a basic white tint. However, it can also come in shades of green or pink.
Hiyamugi, like Somen, is a light and pleasant summer noodle. It's usually served with ice or in a glass bowl of water. "Tsukejiru," the accompanying sauce, is made of Mirin, dashi, and soy sauce.

8. Shirataki- Pasta Without Calories

Due to its low-calorie content, Shirataki, also known as Konnyaku, has acquired favor outside of Japan as a weight-loss food.
Konjac yam makes thin, translucent pasta high in nutritional fiber, low in carbohydrates, and soft in calories. Also, this is one of the different types of Japanese noodles.
Furthermore, Sukiyaki, nikujaga, and other cooked foods frequently include noodles. Pasta can also be drained, dried, and roasted to minimize bitterness and give it a consistency commonly used in soups and sauces.

9. Wafu Pasta

Wafu Pasta is a Japanese pasta that is similar to Italian pasta. Although it's called "pasta," it's essentially a noodle. Between noodles and pasta, there are some distinctions.
Wafu pasta is made from durum wheat or other types of flour and cereals or grains. The flour is mixed with water or an egg and shaped into stands. It all started in a Tokyo restaurant called Kabenoana in 1953.
Wafu pasta is stirred with sweetened rice wine, Dashi broth, soy sauce, butter, and mushrooms such as Shimeiji and Shiitake after it has been cooked. So, if you want to create it at home, feel free to use anything you have on hand.

10. Yasikoba- Fried Noodles

Yakisoba is a beautiful noodle dish that is stir-fried—pork and vegetables such as onions, carrots, cabbage, salt, pepper, and Yakisoba sauce. Beni Shoga, Aonori, mayonnaise, and Katsuobushi can all be used as toppings.
Yakisoba is made by sauteing a form of Chinese noodles known as "Chuukamen," pork, vegetables, and a special sauce. The noodles are made of wheat flour rather than buckwheat, despite the name.
Furthermore, You can find yakisoba throughout Japan at food stalls, fairs, and festivals (matsuri). It's also known as "Yakisoba Pan" and may be found in convenience stores. Also, the vendors frequently serve stir-fried noodles in bread or hot dog buns.

11. Tokoroten- Seaweed Noodles

Tokoroten is an agarophytic algae-based pasta that the Japanese have consumed for over a thousand years. Also, Tokoroten was frequently consumed in the Edo region after being introduced to Japan by China during the Nara period.
Furthermore, Traditionally, the pasta was created by boiling tengusa and served immediately. You can identify the appearance of kanten, jelly, or agar-agar through freezing. Tokoroten noodles were made as a result of their strong resistance.
Moreover, Tokoroten can be served either warm or cold. It's finest served as spaghetti with a blend of vinegar and soy sauce and nori, pepper, and sesame seeds.
Tokoroten is done as a dessert with kuromitsu in the Kansai region. Without a doubt, this is one of the different types of Japanese noodles.

12. Instant Noodles

Instant noodle is a common ingredient in Japanese cuisine. Also, Instant noodles appear to be available in every country.
Momofuku Ando, the founder of Nissin, was the first to invent this noodle in Japan. They come in a variety of tastes and varieties.
There are two types of instant noodles based on price. Some of them are inexpensive, costing between 100 and 200 Yen. Instant noodles will be more expensive if they have additional toppings. Their costs vary between 200 and 350 Yen.
Furthermore, the flavor of instant noodles is excellent. Everyone loves them since they simply take a few minutes to prepare.
They do, however, contain a significant amount of sodium, fat, and other unhealthy ingredients. Also, this is one of the different types of Japanese noodles that are not highly recommended for consumption.

13. Chanpon- Pasta Cooked in Soup

Chanpon is a noodle dish from Nagasaki. In Japan, Korea, and China, there are several variants. Chinese cuisine was the source of inspiration for this meal. Pork, shellfish, and vegetables are fried in fat and served in a bone broth.
Furthermore, the chanpon is served with noodle soup. Because the pasta is cooked with the soup, only one pan is required, unlike other ramen recipes. The components and the flavor vary depending on the season, place, and situation.

14. Shirataki- Konjac Yam Noodles

It's fantastic to be able to eat noodles without worrying about gaining weight! If you enjoy that type of experience, I recommend Shirataki. "Ito-Konnyaku" is another name for it.
Because the konjac yam is very low in calories and carbs, it also contains a high amount of fiber.
Furthermore, Shirataki is available in both dry and moist forms. In a liquid, wet Shirataki simmer. If you acquire this variant, deodorize the noodle by washing them before cooking. You can keep it for up to a year.
Sukiyaki (hot pot), Nikujyaga (meat and potato stew), and other dishes are made using this noodle in Japan. After draining and drying the noodle, they also roast them. Noodles lose their bitterness when they are roasted. They then serve it with sauce or soup.

15. Sanuki Udon

Sanuki Udon is a Kagawa Prefecture Udon variation. It was given that name because Kagawa's previous name was "Sanuki."
Sanuki Udon is distinguished by its noodle strands. They're square and have a chewy texture. Dried infant sardines make up the broth.
In addition, this is one of the different types of Japanese noodles that we use two methods to serve. Also, they can directly pour the broth into the boiling strands and eat it like regular noodle soup. Alternatively, they can dip the strands in a broth-based dipping sauce.

16. Toshikoshi Soba- New year's Eve Noodles

Every Japanese person eats Toshikoshi Soba on New Year's Eve. It is a symbol of endurance and strength. This is a classic Soba noodle. It is made with the essential ingredients of Soba noodles.
Eating soba on New Year's Eve dates back to the Edo Period. People eat it to wish for a happy, tranquil existence.
Because the noodles are easy to break apart, they give people the impression that they have overcome adversity during the year.
Also, Dashi broth is used in the soup. Only chopped scallions are used as a garnish. You can also add raw eggs, Tempura, and Kamaboko fish cakes to make them tastier.

hi, im 20f i'm 5'8 and 145 lbs,
Previous conditions: retinoblastoma ( remission, i also have the rb gene that raises my risk for other cancers). had ulnar impaction syndrome and got my ulna shortened, and had a weird liver issue when i was 5 which i had a biopsy for but thats fine now. i also have a kyleena iud and have one ovarian cyst shortly after getting the iud that i had for 5 months till it deflated. i also get migraines around twice a month and i get headaches pretty often,
meds: 15mg of adderall, zolmiltriptan 2.5 when needed. magnesium supplement gummies, and i take iron once a week
substances: drink maybe twice a week like 2/3 glasses of wine
i have had lower left sided abdominal pain for awhile now, usually starts a week before my period. latley i've had pain during intercourse and it hurts right in the back and radiates to one or both sides of my lower abdomen ( i have never had pain during intercouse before ). and the pain has become more frequent and its still on the lower left but also sometimes the right and both at once. and ( this has only happened twice ) where i get pain all over my abdomen and below my ribs and hurts more when i stand up straight. i would say the lower left sided abdominal pain ( sometimes right ) is and 8/10, the pain is so bad i will get goose bumps on my whole body. and in the last 3 days i've had a hard time passing stool ( i'm very regular ). i went to the gyno and she said she didn't feel any cysts but sent me for a pelvic ultrasounds. I have read up on some things that could be causing this type of pain like PCS ( pelvic congestion syndrome ) and May-Thurner (MTS). also my periods last 10 days and are roughly 20 days apart
i've had this pain for awhile but with the raising intensity, pain with sex and the constipation i want this to stop because honestly i am SICK of it. went to the store and felt like i was about to fall to the floor because of the pain.
any help/ what i should ask the doctor for next would be appreciated.

Hi all,
After recently founding yet another settlement I have started to get annoyed/frustrated by some mechanics. I will just spit out my unorderded list and we can have some discussion about it. Maybe we're lucky and the devs read this.

• There should be a birds-eye perspective mode when placing buildings. Sometimes it's difficult to get the placement right and it starts to get frustrating when you have to delete the blueprint and place it again. Another case could be made for a "snapped" build mode where you can place buildings in a nice grid. I know that some imperfections in the settlement layout make it realistic, but I see no reason why you can't offer both.
• Remove the tedious tasks like felling trees, mining ore/rocks, digging for clay, working the fields, etc... with one continuous animation. The stacking speedup boost from the perk tree can still work, i.e. it just works faster. There is no fun in hitting a tree by holding down a button and waiting until the action is done. This is especially bad for field work. Once a field gets large and you work on it yourself, it's just annoying to walk a pattern down a 10x10 field to fertilize it, plow it and sow the seeds. Just make it a single animation that plays out and we can lean back. For anyone arguing this, a mechanic like this already exists when crafting, i.e. it can be done similarly. With fast crafting enabled, the animation is short, otherwise it will just play out like normal but at least we can lean back, wait and watch.
• Speaking on the topic of fields, please give us the options to do automatic crop rotations, work priorities and assigned work areas. This should be pretty self-explanatory. Of course you could just lay down an ungodly number of fields, assign them a certain crop and leave them be, but this is extremely space inefficient and, paired with a missing field priority and work area assignment, can sometimes lead to missing crops.
• The way gathered resources work should be redesigned. Instead of placing a gathering building in the middle of nowhere, but it is still able to produce the resources irrespective of whether they are close and always in the same quantities is extremely damaging for the immersion. In the end it just feels like I am creator and participant of my own medieval Truman Show. Instead, similarly to the suggestion with the fields above, give extraction buildings an option to assign work areas and then have the workers actually work on the resources (possible even deplete them). This could work for so many things - berries, mushrooms, trees, fish, animal hunting, ore, etc... I know that this will probably be an even heavier work load for the PC with the increased simulation, but honestly I think it would greatly improve actually thinking about where you want to place your buildings/settlements.
• As a corollary to the previous point, production should also be done differently. Adjusting the slider for the correct production quantities makes sense in some areas (basically production buildings like kitchen, smithy, etc...), but I find it weird that I can have 7 hens, but somehow can still decide to only produce 10% of the egg production. In the specific example of animal production, just let them produce their stuff and let the workers pick up the products from the building instead of manifesting them out of nothing. On the topic of production buildings, it should be much simpler. Instead of putting the slider to X%, just offer a tick box what to produce and a priority, e.g. the smithy will just produce iron bars (4), iron hammers (1) and iron knives (1) in that priority order and with those quantities.
• Speaking of animal products, why do animals only have such a limited set of output resources? I want my pork and beef meat! I know all animals give the same type of meat, but maybe this should be changed too. Give us mutton, venison and rabbit meat!
• Please give us something that allows us to get a better overview of what is being produced and how much. Maybe it can even be another service building where we can employ a worker and he will just gather production statistics. You could even introduce paper and ink resources which have to be used in order to keep track of everything. I want to see how much firewood I'm producing and if I'm net-positive without jumping through countless menus and then it gets messed up again when a worker levels up and has increased production.
• More buildings would be nice - churches, schools, entertainment? Maybe these things can even be required by the villagers for them to be happier.
• Villager requirements could be more complex, i.e. they don't care if all they get to eat is dried meat and water to drink. Why not have some tiers for the villagers (e.g. depends on growth of the settlement) and the higher it gets, the more complex the provided goods and services have to be.
• Clothes should degrade (also for villagers, see above). I know this is a hefty one because I tend to unlock clothers very late because the requirements are very steep. But maybe the degradation could be very slow? Otherwise there is virtually no need to produce clothing except for trading.
• Villagers should actually require tables and seats + cutlery to actually sit down and eat. We already have things like spoons, knives, jugs, mugs, etc... but they're mostly decorative. The nice side effect would be that settlements will automatically look much more organic because you will have to place some eating areas before continuing to expand the settlement.
• The tavern is too late in the tech tree. There should be more tiers to the tavern, with earlier tiers offering the ability to produce juices, the medium tier things like ale and beer and the highest tier wine/schnapps. This will give an incentive to place orchards early and get some fruits ready for a more diverse variety in drinks. This also ties in neatly with the proposed increase in complexity with villager requirements.
• Have villagers also benefit from potions and food/drink effects. Maybe this requires some more tweaking to the buffs/debuffs that they all give but this could be such a nice addition. Just imagine you can boost your mining production by additionally providing some stamina/weight potions for the workers there.
• Traders should only buy items that fit to their store. The number of times I have dumped my sheer endless number of bronze knives to all traders just to extract every last coin is heavily breaking immersion and quite frankly doesn't make a lot of sense.

These are mostly the ones that bug me the most/would improve the game massively. I know that it's probably never going to be added, but I swear I'd gladly pay 80$ if the game offered mechanics and complexity like this. I also realize that this sounds a lot like a Medieval Dynasty meets Banished, but it would be such a banger of a game.
What do you think?

I’ve had GI problems for a while which have increased severely the last year or so to the point where I’ve been undergoing tests which have found some H.Pylori and a methane SIBO.
I don’t get acid reflux or heartburn very much at all but used to get it with coffee, pastry, and alcohol like wine or whisky and I’ve cut all of those out my life.
For over 10 years I would occasionally get a strange fluttespasm in the top of my stomach which seemed to travel up my throat almost like a squeeze and it seems related to wind or trapped wind as it’s nearly always accompanied by a belch. Coffee used to seem to make it happen more than anything else, but it would only be a couple times a month or so.
Recently, since my GI problems have increased so much, I get the sensation almost daily and it’s always not long after food. I’ve always experienced pain in my torso due to the GI issues which also seems to be linked to trapped wind as it’s always followed by belching which relieves the pain/tightness around my chest.
I’ve never heard of anyone experiencing the same strange sensation I seem to get which is almost like a spasm/flutter in the centre of my upper stomach just under the rib cage, which then moves from my upper stomach to my throat and is then followed by a belch. It only lasts a second but can happen a few times and is an awful feeling, almost like a squeeze.
My heart has been checked out and came back fine and I know it’s just another thing related to my GI issues which I need to resolve.

my store is pretty great, everyone is generally really nice from crew to mates! but now that I’ve been here for 5-6 months I’m starting to get to know people better, and some are starting to talk shit to me about other crew members 🙄
this one really made me laugh: I was working in the wine shop with my 60-year-old coworker who I enjoy chatting with because shes also a creative type who has had some local success with her projects. she started venting to me about our 17/18 year old coworker who “doesn’t do any work” and “thinks she’s such a little princess with those long nails” 💀 she went on to say that this coworker reported her for making a comment about how she has a nice figure and “why does she wear such baggy jeans all the time?” (definitely inappropriate but pretty typical boomer comment imo)
my 60 year old coworker literally goes “nuh uh you messed with the wrong woman little girl” 😭😭😭 WHY are you as a grown adult beefing with a teenager 1/3 your age??
I guess I don’t understand why people CARE so much about what happens at work. I go in, work at about 70% capacity, chat with people I like and chat with people I don’t like, mind my business and go home 🙃 reading stories on here I’m pretty grateful to work at a store that’s low drama - or maybe I’m just not aware of the drama lol

If a Christian tries to make me feel stupid for not believing, I direct them to this letter written by Dan Barker:
http://www.freethoughtpedia.com/wiki/Dear_believer
Dear Believer,
You asked me to consider Christianity as the answer for my life. I have done that. I consider it untrue, repugnant, and harmful.
You expect me to believe Jesus was born of a virgin impregnated by a ghost? Do you believe all the crazy tales of ancient religions? Julius Caesar was reportedly born of a virgin; Roman historian Seutonius said Augustus bodily rose to heaven when he died; and Buddha was supposedly born speaking. You don’t believe all that, do you? Why do you expect me to swallow the fables of Christianity?
I find it incredible that you ask me to believe that the earth was created in six literal days; women come from a man’s rib; a snake, a donkey, and a burning bush spoke human language; the entire world was flooded, covering the mountains to drown evil; all animal species, millions of them, rode on one boat; language variations stem from the tower of Babel; Moses had a magic wand; the Nile turned to blood; a stick turned into a snake; witches, wizards, and sorcerers really exist; food rained from the sky for 40 years; people were cured by the sight of a brass serpent; the sun stood still to help Joshua win a battle, and it went backward for King Hezekiah; men survived unaided in a fiery furnace; a detached hand floated in the air and wrote on a wall; men followed a star which directed them to a particular house; Jesus walked on water unaided; fish and bread magically multiplied to feed the hungry; water instantly turned into wine; mental illness is caused by demons; a “devil” with wings exists who causes evil; people were healed by stepping into a pool agitated by angels; disembodied voiced spoke from the sky; Jesus vanished and later materialized from thin air; people were healed by Peter’s shadow; angels broke people out of jail; a fiery lake of eternal torment awaits unbelievers under the earth … while there is life-after-death in a city which is 1,500 miles cubed, with mansions and food, for Christians only.
If you believe these stories, then you are the one with the problem, not me. These myths violate natural law, contradict science, and fail to correspond with reality or logic. If you can’t see that, then you can’t separate truth from fantasy. It doesn’t matter how many people accept delusions inflicted by “holy” men; a widely held lie is still a lie. If you are so gullible, then you are like the child who believes the older brother who says there is a monster in the hallway. But there is nothing to be afraid of; go turn on the light and look for yourself.
If Christianity were simply untrue I would not be too concerned. Santa is untrue, but it is a harmless myth which people outgrow. But Christianity, besides being false, is also abhorrent. It amazes me that you claim to love the god of the bible, a hateful, arrogant, sexist, cruel being who can’t tolerate criticism. I would not want to live in the same neighborhood with such a creature!
The biblical god is a macho male warrior. Though he said “Thou shalt not kill,” he ordered death for all opposition, wholesale drowning and mass exterminations; punishes offspring to the fourth generation (Ex. 20:5); ordered pregnant women and children to be ripped up (Hos. 13:16); demands animal and human blood to appease his angry vanity; is partial to one race of people; judges women to be inferior to men; is a sadist who created a hell to torture unbelievers; created evil (Is. 45:7); discriminated against the handicapped (Lev. 21:18-23); ordered virgins to be kept as spoils of war (Num. 31:15-18, Deut. 21:11-14); spread dung on people’s faces (Mal. 2:3); sent bears to devour 42 children who teased a prophet (II Kings 2:23-24); punishes people with snakes, dogs, dragons, drunkenness, swords, arrows, axes, fire, famine, and infanticide; and said fathers should eat their sons (Ez. 5:10). Is that nice? Would you want to live next door to such a person?
And Jesus is a chip off the old block. He said, “I and my father are one,” and he upheld “every jot and tittle” of the Old Testament law. Mt. 5:18 He preached the same old judgment: vengeance and death, wrath and distress, hell and torture for all nonconformists. He believed in demons, angels and spirits. He never denounced the subjugation of slaves or women. Women were excluded as disciples and as guests at his heavenly table. Except for hell he introduced nothing new to ethics or philosophy. He was disrespectful of his mother and brothers; he said we should hate our parents and desert our families. Mt. 10:35-36, Lk. 14:26 (So much for “Christian family life.”) He denounced anger, but was often angry himself. Mt. 5:22, Mk. 3:5 He called people “fools” (Mt. 23:17,19), “serpents,” and “white sepulchers,” though he warned that such language puts you in danger of hellfire. Mt. 5:22 He said “Think not that I am come to send peace on earth. I came not to send peace, but a sword.” Mt. 10:34 (So much for “Peace on Earth.”) He irrationally cursed and withered a fig tree for being barren out of season. Mt. 21:19 He mandated burning unbelievers. Jn. 15:6 (The Church has complied with relish.) He stole a horse. Lk. 19:30-33 He told people to cut off hands, feet, eyes and sexual organs. Mt. 5:29-30, 19:12 You want me to accept Jesus, but I think I’ll pick my own friend, thank you.
One of Jesus’s many contradictions was saying good works should be seen, and not seen. Mt. 5:16, 6:1-4 One of his mistakes was saying that the mustard plant has the smallest seed. Mt. 13:31-32 The writers of Matthew and Luke could not even get his genealogy straight, contradicting the Old Testament, and giving Jesus two discrepant lines through Joseph, his non-father!
I also find Christianity to be morally repugnant. The concepts of original sin, depravity, substitutionary forgiveness, intolerance, eternal punishment, and humble worship are all beneath the dignity of intelligent human beings and conflict with the values of kindness and reason. They are barbaric ideas for primitive cultures cowering in fear and ignorance.
Finally, Christianity is harmful. More people have been killed in the name of a god than for any other reason. The Church has a shameful, bloody history of Crusades, Inquisitions, witch-burnings, heresy trials, American colonial intolerance, disrespect of indigenous traditions (such as American Indians), support of slavery, and oppression of women. Modern “fruits” of religion include the Jonestown massacre, the callous fraud of “faith healers,” recent wars and ethnic cleansing, and fighting in Northern Ireland. Religion also poses a danger to mental health, damaging self-respect, personal responsibility, and clarity of thought.
Do you see why I do not respect the biblical message? It is an insulting bag of nonsense. You have every right to torment yourself with such insanity — but leave me out of it. I have better things to do with my life.

What is the best wine pairing for duck confit and beef tenderloin? The beef tenderloin will have a peppercorn jus. And the duck with have a natural jus. I am looking for a red and white that will ideally go well with both. Or Alternatively 1 red and 1 white that goes with each respectively.

I know Detroit's reputation for ribs, and they're great and all, but my wife and I are jonesing for the whole BBQ experience. I'm talking pulled pork and brisket that isn't drowning in sauce, maybe some beef ribs if possible, and good sides. We're in the TayloAllen Park/Southgate area, but also willing to make a bit of a drive for something authentic. Thank you all in advance.

It's my first time making beef stock and I'm not sure if I've done it correctly. I left it on low simmer for 12hrs in a 6 qt pot and I ended up with only 500mL of stock without scooping the layer of fat yet (currently in the freezer). As for the taste I'm quite not sure? It tastes a bit bland with a hint acidity from the tomato paste. Can anyone enlighten me? Thank you
Ingredients I used: Celery, carrot, onion, garlic, bay leaf, thyme, worcestershire sauce, and 2.2lbs of beef short ribs w/ tomato paste

Hickory wood smoked. Lamb done with an olive oil base and a blend of fresh garlic + dried oregano, basil, thyme, sage, salt and pepper. Used a lemon juice+ wine spritz to keep it super moist. Made a gravy from the drippings with a rue base + ground habanero powder and maple syrup.
Ribs were dry rubbed with my home blend ( onion, garlic paprika, salt pepper, Cayenne, cumin, coriander, mustard powder, brown sugar) and yellow mustard base. Both. were done in a 3-2-1 fashion. 1 rack with BBQ sauce for the 2 hour wrap and the other in Guinness beer for the same time.

Potato stew with chopped pork ribs or cuttlefish (according to market prices). Stir fry an onion chopped in small pieces, a piece of garlic and a green pepper, salt pepper and add small pieces of pork ribs or the cuttlefish if u find it cheaper than the pork. Once browned add water (2 water g), a bit of white wine if u have, and a soup cube if you want an extra flavour. A pinch of saffron or a teaspoon of paprika could be cool, and if not any spice u like and a leave of laurel ( u can substitute also with oregano or your imagination). Boilt till the fish or the meat is tender and your stomach will be happy for hours for around 5-7 €/£/$. Cheers

Just got paid and im feeling a little ambitious.
Really want to make short rib soup and part of me is thinking i should make the broth from scratch like getting bones and veggies and let it set overnight.
But another part of me is just thinking of getting beef Bouillon along with premade beef broth and pouring it in the pot tomorrow and calling it a day.
To make broth from scratch or get premade?