sriracha is such a weak ingredient to add to recipes
like... what if i've found something passable that's available at many safeways
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I think it still won't be quite right but maybe interesting
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i feel okay about putting it on firm tofu for grilling, i would not try this with ddukbokki or w/e
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if this hits remotely the right flavor profile i am going to feel amazing
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Tweet indisponible
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i'm here for a week!!! this is truly an emergency
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Tweet indisponible
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yes i would die
Fin de la conversation
Nouvelle conversation -
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im currently in tahoe aka whiteyville
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I think I made the first bowl of jajangmyeon ever produced in Mendocino last weekend
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I live in the I.E. and had jajangmyeon here made with udon noodles

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could be worse, had a Korean Am classmate tell me she substituted gnocchi for dduk in ddukbokki
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...I mean, cmon
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in her defense this was when she went to a hella white college
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