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Stickied postModerator of r/ramen

Hi all,

Would anyone be interested in an informal meetup in Dallas next month, as part of the Ramen Expo being hosted there on October 14th anf 15th?

I've heard some musings from folks in the subreddit over the past few days regarding this, and wanted to get a headcount/see if there was any interest in doing a meetup.

I'll admit, I went last year and it was very much a Business-to-Business event, focusing on products that ramen shop owners and manufacturers would want. But since I'm going anyway, thought I'd at least put a feeler out and see if others are interested. If there's a crowd, we might be able to schedule something for Saturday?

Curious to hear everyone's thoughts.

More info here:

https://www.ramenexpousa.com/

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Hey there guys and gals, I have a question hoping some of you might be able to help me out here. So I've tried making Ma-yu (burnt garlic oil) here and what has happened is after processing what ill get is a claggy sticky mess of burnt garlic and oil separated. My process is to initially blitz the raw garlic in a food processor into a "rough paste". It isn't a puree, more like crushed garlic at this point and then adding this to a hefty amount of oil and frying it while stirring until its just on black in color. Have any of you here has success with this or have any pointers?? This photo is actually my third attempt and the two others were the same result. I'd like to get a workable product before my whole house is permanently stained with the aroma of garlic haha. Thank you in advance!

https://i.redd.it/2jju5unznbn11.jpg

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Looking at the package it says there are egg whites. I'm assuming it's probably in the flavor packet (chicken). I'm looking for a separate noodle ingredient list and flavor packet ingredient list. My daughter is allergic to eggs so that's the reason I'm trying to find this. You guys are likely the experts!

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