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Just a coincidence, but I just ran across the rather odd history of General Tao's Chicken while posting a reply on another eGullet Topic! General Tso's Chicken - Fried boneless dark-meat chicken, served with vegetables and whole dried red peppers in a sweet-spicy sauce. It's not authentically Chinese, but it's nevertheless one of the most popular dishes at Chinese restaurants. Alternate spellings include General Cho, General Zo, General Zhou, General Jo, and General Tzo. It is pronounced "Djo," with the tongue hard against teeth. This dish is thought to have been the invention of Taiwanese immigrants to the United States in the 1970s and was named after General Zou Zong-Tang (1812-1885), a general of the Qing (Manchu) Dynasty of China. He was responsible for suppressing Muslim uprisings. His name was used to frighten Muslim children for centuries after his death. The "...for centuries after his death" part seems a bit exaggerated, since the General has only been dead for 1.27 Centuries. SB (it's probably considered a non-PC dish these days)

And, get this, I just finished eating chicken! Left-over roasted with whole wheat linguini from a local deli in a garlic butter sauce. Hardly as regal as "Chicken Ala King", but in our more democratic tradition, perhaps, being a simple dish, it would be called something more mundane like "Chicken Ala County Commissioner"? SB (answering a question nobody asked)

Like so many other famous dishes, Chicken ala King can trace it's origin to Delmonicos. SB

Eating in Leavenworth! Bread and water comes to mind.

Perfect! What's toddler-speak for allez cuisine?

An interesting concept, and I can see where it could be expanded upon. I do wonder where Medieval Chefs would have obtained Propane though? SB (Methane, yes )

It seems to me that tomatos ellicit stronger emotional reactions than any other garden plant. Maybe that's because their maturation process is so visual? SB (or maybe because fresh off the vine tomatos taste so damn good? )

I've read that all vinegar should be used within 3-6 months after opening, but have never heard of the need to refrigerate it. What is it about red wine vinegar that causes it to require special treatment?

I will attest to the fact that peanut butter burgers are great! When I'm lazy, rather than incorporating peanut butter into the patty, I just spread a thin coat on the top side of the burger before flipping. SB (Credit to Marlene's Dad for this concept! )

Liquesce is such a good cooking word, I'm amazed I've never run across it before! SB

I have several paring knives, but about the only thing I ever use one for is cutting a cold stick of butter in half to fit into my butter dish. SB (Pares not, lest he be pared )

Velveeta....wasnt that one of the things listed in the Old Testament as "an abomination"??? ← You may be thinking of You shall not covet your neighbour’s house; you shall not covet your neighbour’s wife, or male or female slave, or ox, or donkey, or processed cheese food, or anything that belongs to your neighbour. SB (NOT a Biblical Scholar, nor a Holiday Inn Express Stayer )

Does anyone else put peanut butter on celery? SB

I laughed to myself thinking of little kids trying to say that! Do Korean children generally eat the same fare as adults? Some of the food seems kind of intense for very young palates.

How do you know this stuff? Typewriter method for me as well. No, corn stabbers, but hubby likes them. ← My Father's side of the family are engineers, which gave me a predelection for counting things, and my Mother's family was mostly teachers, who taught me to look things up. I also ear my corn in a neat (teacher styler) typewriter fashion, and while trying to make the rows come out even (engineer style) I noticed how I had often eaten four rows of four. Somewhere I once read that all ears had even numbers of rows, and when this topic came up I just googled up Wikipedia and ...... there you go!

I love the names of Korean food! Are the spellings phonetic? How do you pronounce "bibimbap"? SB (great blog. Reminds me of Tony Bourdain and Nori visiting Korea! )

My Father insisted we have real butter at home, but I remember other kids whose Dad's were notorious "Oleo-Runners". SB (liquor was always cheaper in Wisconsin too )

The same is true of my favorite snack cracker, Cheez-Its.

The recipe for these Cumin Cornmeal Buns looks similar to one I had gotten from KAF a long time ago but apparently lost. They only have 1 C Cornmeal to 6 C Flour, but these buns seem like they would be perfect for pulled pork? NOTE: King Arthur Flour used to include recipes with every ingredient ordered. I'd saved all the sheets, but had forgotten about them for a few years. I just dug them out, and found the Cumin Cornmeal Buns with Green Chili-Cheese Butter recipe, which is identical to the one previously cited. That being the case, I can highly recommend it. SB (will put it on my own schedule in fact )

That does look like fun! Here's the eGullet Cooking Mama discussion.

Here's a recipe where dukka is baked into the bread. All you need is olive oil. I like the idea of a sesame seed and nut with spice mixture dukka. Or maybe poppy seed, almond, pepper and (salt) preserved lemon? SB

I'd never heard of "dukka" before. (I must have missed This Topic back in '02?) It looks to me like just the thing for crusty bread and good quality olive oil. I think the mouth feel of a good oil would be important? SB (might try this tomorrow night )

Call me old fashioned, (okay, just call me "old"), but I just don't think anything can top (pun intended) a good pepperoni and/or good Italian sausage pizza. Okay, maybe for something new try using Haloumi Cheese? SB (traditional)(ie: "old")

It's not that bad. Even with my luxurious mustache, like this one , I can still enjoy ice cream on a stick, (If I'm careful), or from a bowl. In fact, I wonder if maybe the Joy Waffle Bowl wasn't designed with me in mind?

There was a Seinfeld Episode where George was spotted by his girlfriend's mother taking a bite out of an eclair that had been in the garbage can, The discussion that ensued, including such "Seinfeldian" distinctions as whether the food had been "above or below the rim", etc, probably amounts to the definative answer to your question.