In this case, we’re not talking about sometimes digging into a packet of noodles as a late night snack or to tide one over instead of getting another restaurant meal - we’re talking about folks traveling with a lot of the food they’ll consume.  We’re also talking about people on 3-5 day trips who feel like they’re…

It’s not just American food, friend.
I live in Seoul, and the Japanese tourists here are notorious for carrying around guides that help them locate the nearest Japanese-style ramen restaurant.  Meanwhile, Korean tour groups will often travel with instant ramen, packaged rice, and dried seaweed for when they get tired…

I love the idea of an on-your-honor goat cheese fridge! Every neighborhood should have one.

The appropriateness of the choice notwithstanding, the way they pronounce Tillamook as “til-a-mooooooooooook” is like nails on a blackboard.

1) You are wrong, but Vermont folks are so very touchy at the thought that other places make good cheese
2) There’s plenty of other excellent cheese from Oregon
3) They mispronounce Tillamook in the most grating way possible.

It’s not an enormous amount of effort to note that the flavors draw heavily from the subcontinent and diaspora. In fact, it’s so easy that when the issue first arose, that’s exactly how the NYT dealt with it.

Or do what we do in Korea: Use them to flavor alcohol!
Koreans don’t usually eat these guys (although I’ve seen some folks stir-fry the larvae), but they do take them, dunk them in alcohol, and leave the whole thing for a few months or a few years to marinate.  Soju is the medium of choice here, but I’d bet they’d go a…

My eyebrows shot straight up when you indicated that egg coffee was some kind of well-known Korean drink, because in more than a decade of living here I had not heard of any such thing. My Korean family members drew blanks. My Korean coworkers drew blanks.
Only by reaching into the depths of Naver was I able to find…

You are missing out - Vietnamese egg coffee (which I’m assuming is the kind she really wants to talk about becoming trendy yet doesn’t match her description well) is delicious, like coffee and custard together. It’s whipped yolks and sugar with robusta coffee, and it’s great.
The other egg coffee is something I’m…

It’s not actually a really good description, though - partially because there’s different egg coffees in different places.  In Vietnam, for example, it’s egg yolk whipped with sugar and added to robustica coffee.  I had to search around for the Korean egg coffee of which she wrote because it is some serious grandpa…

The first thing I’d wish for is a magic computer that turns the stupid slide shows on this site into regular pages to peruse! I know it’s the corporate overlords, but it is so, so incredibly annoying.
I’d like to have a proper oven. Nobody has proper ovens where I live, so I have an expensive but now rather elderly…

I suspect her original rise is genuine (although I strongly suspect not as hard-scrabble as she represents) but she undoubtedly has found a niche where she’ll be supported and lauded by the powers that be.  For what it’s worth, her local audience seems to have a pretty solid idea that it’s not the actual reality of…

No, it’s not free of ambiguity, but you go on winning the internet!

Alternatively, the writer could have actually made his sentence clear and unambiguous.  Particularly since not everyone on this earth knows what dashi is or what a vegan version would look like.  It also would have been helpful from the standpoint that some people would probably like to know what does go into a vegan…

I know that fish is not vegan. I also know that there are versions of dashi that are vegan. I am simply reiterating that the original poster was not unreasonably confused by the construction of the sentence. The fact that most people could correctly interpret it to mean that there is a vegan broth in addition to the…

At that price, I would be absolutely shocked if they were hand-made. Trust me, they are pre-made, almost certainly by machine.

Oh, junket rennet custard is basically milk curd pudding. The rennet causes the milk or cream to curdle (just like in cheese), the whey can then be strained off, and then sugar and flavorings are added to make a sweet pudding. It’s the curds and whey that Little Miss Muffet was probably eating as she sat on her tuffet …

I kind of like aspic? If you don’t think of it like meat jello, it’s nice - basically broth, but solid. Little bits of it here and there are fun.  Also, without aspic we have no delicious soup dumplings.

The shop mentioned here charges a little over $30USD for the experience of being stuffed into submission.

Everyone is jumping down your throat here, but the sentence could have been clearer, and more vitally, might have mentioned what’s in their vegan broth rather than explaining (somewhat ambiguously) what goes in the regular one.