insomniac

You can get anything you want at Alice's restaurant, according to Arlo Guthrie so this must include wasabi sorry, forgot again Joan of Arc and baguong

Mexico has issued stamps depicting Aristotle. Tortillas are a Mexican staple Attila the Hun and coconuts

I think I need to get a life

He did lots of different types of Campbell's soup..... tomato is the most well known one

tiramisu is an Italian booze soaked trifle, George W. Bush used to be a booze soaked Texan trifle.

Mao and Campbells cream of mushroom soup were both painted by Andy Warhol sorry, Charles Darwin and witchity grubs

one of the Dillinger gang was 'Baby Face' Nelson, babies drink milk

In June last year at the U.N. only Russia and Canada voted against the creation of a Declaration of Rights of Indigenous Peoples. Lenin was a Russian leader Pemmican is/was a foodstuff of some of the indigenous peoples of Canada. how about Richard Dawkins and soulfood?

oops Bing Crosbie and carrots??

Karl Marx was a heavy smoker Tobacco is a noxious weed (well, to some of us) Parsnips are classified as noxious weed in many American states

check out James Rutz, soy beans, a devil food...

Thaksin Shinawatara and injera??

Are you talking about Pinochet and yak milk?? Spanish courts have been investigating genocide in Tibet, therefore yak milk, therefore Pinochet also investigated in Spain for crimes against humanity

Hey Mallet, You learn something new every day....I was thinking about Chavez selling oil to Ken Livingston, mayor of London and fondly known as 'Red Ken', ergo jellied eels

When I was young and stupid we used to sit in the water in Rabaul harbour in New Britain (before the place was destroyed by a huge volcanic eruption) and do boil in the bag over the hotter spots erupting from the shallows. Occasionally burned our butts...much merriment...if I knew my kids were doing something similar I would kick their butts.

In Zadie Smith's book 'On Beauty', the central character is a professor called Howard Belsey who is writing a paper on Rembrandt and one of Belsey's students sends up her professor's classes by comparing them to aspects of tomatoes. 'to properly understand the tomato you first have to understand the tomato's herstory', so tomato chutney and Rembrandt......sorry a bit tenuous

Nicole Kidman starred in Moulin Rouge with Ewan McGregor, who is Scottish, as is haggis

Menachem Begin won the 1978 Nobel Peace prize awarded in Norway, Norway exports whale blubber Hugo Chavez and jellied eel

When my 16 y.o. son professed a keen interest in becoming a chef I asked a dear friend who has been a food photographer in Paris for many years for her advice and she point blank refused to use her many contacts with some of the best chefs there to get him a stage because she thought it would be too cruel! Needless to say he has been an apprentice in a 2 star mich. in england for 14 months and it's just as rough here.

I use an old 1987 edition of Britain's Wildlife, Plants and Flowers (Reader's Digest) that I found in a secondhand book shop near Bath. It's excellent, as is Essence, which I have been cooking from for a month or so with great results.

I was going to say Lao or Khmer

Larb is perfect with rice to soak up all the delicious sauce at the bottom of the plate so sticky rice KHAO NIAU

My husband, son and I ate at the Bath Priory in September to celebrate my birthday and we were also underwhelmed; ordered a starter which was described on the menu as including sweetbread which was, unfortunately, a brioche on the side rather than the offal as we imagined. My main was a lamb dish which was chewy to say the least and when I mentioned this when asked the waiter, who was, by the way, very pleasant and obliging, told us it was new to the menu, but thought I meant it tasted like chewing gum, so a language difficulty there. We could hear the staff talking to each other around the corner quite loudly which was not professional at all, especially when one of them complained very audibly about their treatment by the kitchen. My son has been an apprentice chef at a Michelin starred resto for 14 months and was very disappointed, especially as it was his treat for my celebration. Unfortunate, as in my opinion the ambience at the Priory is superb.

unfortunately I seem to have lost all self control and lately have taken to cooking the tastiest looking items on the'what I had for dinner', 'Chinese home cooking', 'Korean home cooking' , 'cuisine of Umbria' etc etc etc. I made the Korean pancakes 3 nights in a row and drank the dip after (if any was left) and I have bought pretty well all the cookbooks being used in various threads. Had to email a friend in Canada to get Au Pied de Cochon i.e. I am a total egullet addict. ....my family think it could be worse so for the time being no planning ahead............

Hey Doddie, we have an 11 year old Filipino boy living with us (my godson) and he just went crazy looking at the pix of all his favourite snacks...he started off telling me which ones he liked the best, which ended up to be all of them