This is as filthy as it gets....
At least it is when you get down to the bottom.
The powder is put in the pot first, and the noodles are dumped on top. That requires a lot more stirring than the average nood enthusiast (noodfan?) will give it. I mean, stirring is such an effort isn't it? I like the packet noods where you have the powder in a separate sachet and pour it on top of the noodles yourself. And that's part of the ritual. Yea- stirring is as well. But not for half the fucking day. Stir, stir, stir. Come on!. When you have the noodle horn, you just want to get your face in there. No more messing about. The stuff is hot and ready and the aroma is wafting up your nose. What can a boy do? I mean what can a poor boy do? Get slurping. And burning your lips on a hot noodle, or getting your face splashed with hot sauce, is what it's about.
No time to stir - just get in there!
Anyway. So this mother, has the powder at the bottom, and without spending the rest of your life stirring, most of the flavour will remain at the bottom as well. That means when you start eating it's a bit bland, and I had to add salt as though this were an epic fail. You work through it as a moderate modest sort of nood - the curry flavour is wishy washyy and bland, but there's some flavour there, and it's acceptable. But then you get towards the bottom where all the flavour has sat. The powder has turned to juice (no newbie mistake of not stirring in the corners), and has sat there waiting for the true noodfan to reach it and experience the delights of a truly filthy mess. It's vaguely curry flavoured (spot on! the best nood flavours are never "authentic" or "real" - they are synthetic or vague - a taste you may faintly remember as though a dream), and it tastes all synthetic and gungy and very moreish. Yum, yum, dripping yum.
Get some in! It's cheap and nasty. Just what you want.
Date: Nov 2013 Score: 8
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