Other People's Recipes: Ramen in the style of David Chang

If you are going to let your blog lapse over the Thanksgiving holiday, the least you can do is come back with a bang.  That's what I intend to do by walking you through the process of this fantastic Ramen dish.  First, though, a side note.  It isn't always cut and dried which things I serve to you get the "Other People's Recipes" tag.  Obviously, something out of the proverbial ether doesn't deserve the tag, and something that I copy word for word out of a cookbook does, but many recipes are somewhere in between.  I will see another person's take on a dish, and after experimenting something new will be born.  I feel that the roasted pork shoulder I presented last fall varied enough as to fall under the "mine" category (although I included a link to the recipe that inspired me, just in case.)  This Ramen?  Not so much.  But that being said, I did tinker with it.  It isn't prepared exactly as described in David Chang's Momofuku cookbook.  If you want to do it exactly his way (and considering that he's a Michelin star and James Beard award-winning chef and restaurateur and I'm not, I wouldn't blame you) buy his book.  If you want to hear about my experience, stick around after the jump.

Fowler's Pie (Recipe)

I know we're well into December now (a by-product of time spent Christmas shopping and preparing for class in the Spring), but today's recipe involves Thanksgiving leftovers-kind of.  For the first time ever, I made stock with the turkey carcass.  It was a relatively simple process.  I placed the entire carcass in a large pot along with some chopped carrot and onion, a whole head of garlic that I peeled and crushed, a tablespoon or so of sage, half that amount of black pepper, and a carton of vegetable broth.  I added enough water to make sure the liquid covered the bird, brought the whole thing to a simmer, and covered.  I let the stuff cook for about five hours, then took it off of the stove and strained it.  The liquid had changed from murky and brown-the color of vegetable broth-to a bright straw yellow, and it definitely still smelled like Thanksgiving.  I disposed of the solids and put the fruit of my labors into the fridge to chill.