We started eating the gochujang buttered noodles because it got mentioned here, and now it's part of the regular rotation and we have it at least twice a week! I also started using gochujang in other things as well as black vinegar, and sriracha based on mentions here; I started making popsicles after being inspired by @bluedolphin. I'm also eating more savory foods for breakfast, like you - coarse bulgur with miso and spinach is a favorite no matter what time of day it is. I would consider myself an adventurous diner, but being with all of you has inspired me beyond just what cookbook or magazine I happened upon. Plus, even though I don't know many of you "in real life" I trust your judgement because I've "known" you for so long 
ETA; I apparently can't spell dolphin correctly on the first try
