A completely unrelated observation

I've been eating a lot of instant ramen for lunch these days, and the stuff keeps getting fancier and fancier - especially since mainland China figured out freeze-dry technology and got busy reproducing regional variations in all their glory. Right now I'm having instant Lanzhou pulled noodles, seasoned with coriander and yak meat, or so claims the package; not sure I believe it. Have also had Sichuan hot-and-sour rice vermicelli, with chili paste, balsamic rice vinegar and dried yellow peas (I wasn't even sure what to do with that packet). Neither type was fried. I think this makes them not instant anything technically, just regular noodles. And the whole thing takes me up to 10 minutes to make anyway, microwaved batch-wise in my single-serving Corning glassware bowl and watched like a hawk to keep it from boiling over, so maybe the lesson to be learnt here is how to duplicate the recipe in a non-instantaneous-and-freeze-dried fashion.

There's the Korean varieties, like spicy seafood udon and green seaweed ramen. And of course the Japanese - miso broth, shoyu broth, sukiyaki broth, with sesame seed oil, and on and on. It's actually kind of embarrassing how much I like instant ramen. Were I to finally visit Tokyo, I would definitely check out the Ramen Museum. XD

Hmm, have a meme (from usomitai, lazulisong, etc.):

How many times has someone on your friends list posted about something and you were really confused, but you didn't want to ask because you thought you should know? How many times have you felt 'guilty' asking an LJ friend a question that should be 'obvious'? Well, here's your chance. I'll answer nearly any questions (random or serious), even if you're curious about more than one thing or are new to my friends list.

Not that I wouldn't answer questions otherwise, but people say things in passing like, oh yeah I have no idea what Sabina's talking about sometimes! Which I find alarming. XD;