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Dezz, Rimon just watched this video (filmed in melbourne), DAT SOUND 7:05 stock as well :O

looks like he starts/finishes at one of the shops on elizabeth st/peter stevens

onboard sounds heaps like my 2fiddy...

nice bike too expensive

Edited by R-SPEC

62% flour, palm oil (wont hurt you unless you are an orangutan), tapioca starch, salt, acidity regulators 501 and 500, thickener 401

so in reality it's flour, oil, starch, bi carb soda, mineral salt and seaweed......

actually not that bad at all

the flavour sachet's however are actually 101% msg

ingredient make-up is one thing, the process of over-deep frying in oil is another thing haha

lul what?

Find that hard to believe haha. I'll ask my boss at work who used to manage a factory which made instant noodles. Wont name any brands due to public forum :/

Basically, instant noodles are deep fried noodles cooked in a lot of oil. Most likely because they are soaked in oil from the beginning thats why they dont stick together.

/FMCGknowledgeAustralia

They stick together case they dry and hard as fuhhh. Water gets into them and they just go all soft.

your all f**king Asian lol

Nong Shim iirc the brand is the only one I liked, was spicyyyy and good

But heard that and stopped eating them, was on news or something i think i heard it

your all f**king Asian lol

Nong Shim iirc the brand is the only one I liked, was spicyyyy and good

But heard that and stopped eating them, was on news or something i think i heard it

http://www.snopes.com/food/warnings/noodles.asp

Maybe my technique on bench press wasn't the best, held arms a bit further out and felt a little easier tonight? Unless I'm getting stronger :D

If you hold your thumb out, tip of the thumb on the edge of the knurling is a pretty good position, assuming standard knurling.

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