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Cooking can be frustrating.
“Why doesn’t this taste right?”
“Did I use a tablespoon instead of a teaspoon?”
“Did I add too much salt?”
“Did I leave the meat in the oven too long?”
That’s one of the advantages of having instant ramen for lunch or dinner: no frustration. (The price is another advantage, of course.)
What’s in ramen? It depends.
Ramen is a popular and versatile food.
Instant ramen is inexpensive, it can be prepared in less than five minutes, and unless you hate salt, it’s very tasty. What’s more:
When I want to find a new and exciting recipe, or a terrific variation on one I make regularly, I consult Julia Child’s “Mastering the Art of French Cooking.” Or the old standby, “The Joy of Cooking.” Or I’ll pull out my phone and check out Delish or MyRecipes for inspiration.
That is, of course, unless I’m consulting the Snapchat accounts of social media influencers.
Most readers have probably never seen a eucalyptus tree, or enjoyed the fresh, pine-like scent of a grove of eucalypts. (Yes, that’s really the plural of eucalyptus.)
We have a lot of laws in America.
Some laws regulate what we can eat; horsemeat and puffer fish, for example, are banned in America.
Some laws regulate where we can eat; believe it or not, Miami Beach prohibits outdoor food stands, and it’s illegal to eat peanuts in Massachusetts churches.
Thankfully, there are no laws – at least, not yet – regulating how we eat.
Most people who regularly buy instant ramen are only familiar with two types: the one in the package and the one in the cup.