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How long can instant noodles keep us alive? - Page 2  

post #16 of 19
2/20/10 at 8:17am
Quote:
Originally Posted by MomijiTMO View Post
I nominate the OP for the 2010 Most Useless Thread award. Just go look at all their threads . . . .

20 bananas. . .. then this? Ugh.
Loosen up, dude! This is just intended in good fun, it seems to me. YMMV.
post #17 of 19
2/20/10 at 8:42am
But Head-Fi always serious!!!!!

Point taken

post #18 of 19
2/20/10 at 8:45am
Quote:
Originally Posted by intoflatlines View Post
As a Japanese-American I can agree with you here, I'm just very partial to Sapporo Ichiban because that's the style of instant ramen I had growing up. Nothing beats fresh real ramen though. I live a couple minutes away from the biggest (best?) Japanese grocery store in the region and they have tons of great stuff there. That "Ra-Yu" stuff you speak of is labeled as "La-Yu" in "English" on the label (you know how the Japanese can have problems with ra/la). I've got a bottle of the stuff in my kitchen made by the same company, S&B. It is great, I use it on a ton of stuff. It's a pretty simple thing, made out of corn and sesame oil, chili pepper extract, and some coloring.
Cool. Hey, turns out I was preaching to the choir! Yoroshiku!
post #19 of 19
2/20/10 at 9:03am
I like what ever kind has the most MSG; if it preserves food, then it should preserve the person eating it, right?
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