=== ANCHOR POEM ===
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 picture this: ramen noodles, but there's more of them, and they aren't bad for
 you. They taste slightly less salty.
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=== SIMILARITY RANKED ===

--- #1 fediverse/1304 ---
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 wish I could buy ramen noodle seasoning without the sodium. Like, the same
 flavor, but let me add my own salt...
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--- #2 fediverse/3539 ---
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 @user-192 
 
 Good point it's sooooooo salty
 
 I have fond memories of eating a spoonful of that instead of making food back
 in college because... hey, it's got vegetables in it, right?
 
 turns out it's mostly just salt with flavor
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--- #3 fediverse/922 ---
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 the best thing about ramen noodles is how much of them you can eat. they're so
 cheap~! why would you not make like four packages
 
 oh wait now my blood is salty T.T guess I'll just have to cry it out
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--- #4 fediverse/3611 ---
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 I wish they sold ramen noodle seasoning by the jar and ramen noodles by the
 package (without seasoning)
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--- #5 fediverse/3481 ---
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 instant ramen noodles are an ingredient, not a dish
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--- #6 fediverse/1796 ---
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 I'm just now realizing that my favorite ramen seasoning is essentially salt,
 MSG, and a fuckload of smoked paprika. I don't know how to feel about that.
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--- #7 fediverse/837 ---
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 if you're cooking, and you want a specific ingredient to have a stronger
 flavor, use more of it.
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--- #8 fediverse/1216 ---
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 regular noodles with ramen noodle seasoning
 
 will report back in 11 minutes
 
 EDIT: not as bad as I thought. Tastes best with lime.
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--- #9 fediverse/4968 ---
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 "ugh ramen is so nutritionally empty. Like, okay, dehydrated noodles and salty
 powdered broth, what can your body do with that?"
 
 um, make soup?
 
 ... sorry I wasn't paying attention, what were you saying?
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--- #10 fediverse/1522 ---
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 dry ramen is not the same as dried ramen. For dry ramen I strain the noodles
 and add the seasoning with butter. Wet ramen is similar minus the butter and
 plus noodle water.
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--- #11 fediverse/2260 ---
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 cookies or cheetos for dinner is better than nothing for dinner, but please
 eat your vegetables when you can.
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--- #12 fediverse/4534 ---
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 "better than boullion" is a great way to turn flavorless broth into something
 tasty.
 
 heck you could just use boullion, but "better than boullion" is better.
 
 Just don't use broth. Takes up too much space.
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--- #13 fediverse/223 ---
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 you look at the food you're halfway done eating to see if there's something
 wrong with it
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--- #14 fediverse/5818 ---
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 all you can eat sushi places where they bring you a little of whatever the
 shef had been making
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--- #15 fediverse/1543 ---
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 salt magnifies the effect of all other flavors in the dish.
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--- #16 fediverse/1756 ---
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 adding salt to the water makes your noodles and rice taste better. I wonder if
 the same is true if you boil it for longer than necessary, to reduce the H2O
 component and increase the amount of leftover salts and minerals?
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--- #17 fediverse/2517 ---
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 when cooking, a bit of pickle juice can make almost any dish "zing"!
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--- #18 fediverse/5130 ---
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 I don't know why, but I like to put mustard seeds in my pasta marinara. Maybe
 it's a texture thing?
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--- #19 fediverse/1497 ---
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 Canned tomatoes are still tasty! but a beginner does not approach mozart -
 they are beyond compare.
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--- #20 fediverse/475 ---
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 I love cooking. My favorite food is "melange" also called "gruel" by the less
 culinary people in my life. It consists primarily of a rice or noodle base,
 plus a bunch of other ingredients (usually sauteed) that are quite nutritious.
 Then, you season in a way such that it tastes delicious and savory and BOOM
 you have the perfect food.
 
 Well, not as good as steamed eggs, but still pretty good.
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