Tropicalsenior

When my kids were little I was a single mother working to keep food on the table and as anyone knows that has worked in the food industry, you don't always get Christmas off. When you finally do get home, there's no time or energy to make a big Christmas dinner. At one time or another I had started to stuff my kids stockings with salami, cheese, and crackers, which they loved. So for Christmas dinner, we would sit down and eat our stockings. I kept the stockings out all year and on particularly gloomy days I would re-stuff them and we would sit down and eat our stockings to cheer us up. It became a family tradition that is still followed to this time. Christmas stockings are always filled with cheese and salami and depressing times are times to eat your stockings.

I am so sorry to hear that we have lost David. He was such a wonderful person, so willing to share his knowledge and his recipes. He was the true spirit of eG. Condolences to his family. I am so sorry for your loss.

Thank you so much for this topic. I have really enjoyed it. However, there has been a downside, as usual. I have endured vegetable envy, cured meats envy and now I am going through major herbal envy. Your choice of food is truly amazing.

I was being facetious. I didn't know that it was legal to use the name champagne on any product other than from Champagne, France. I don't remember the term for a territorially protected item. Makes you wonder if the cans are a gag item. Or if they would just make you gag!

If it says champagne it's got to be champagne. They couldn't put it on the label otherwise, right? It reminds me of a time years ago when we were eating in a popular restaurant in Seattle. They have broccoli with Hollandaise sauce on the menu. I asked the waitress if it was real Hollandaise or mock Hollandaise. She said that she would ask and came back and said that it was real Hollandaise because she had asked the chef and he had showed her the can and it said real Hollandaise. I passed on the broccoli.

Forget the can then, no champagne.

I saw something very similar to this in a video about Indian Street Food. It's been quite a while back so I couldn't possibly find it again.

If anyone wants to take me out for my birthday, this is what I want. Of course there are a few other things in this article that you could choose if you really want to pamper me. BBC News - Why people pay thousands for opulent 'experience' foods https://www.bbc.com/worklife/article/20210823-why-people-pay-thousands-for-opulent-experience-foods

Happy birthday, Ann. Your dinner looks wonderful.

Believe me, I would rather have it glued to a bar stool than blown 10 feet away when your pressure cooker blows up. Been there done that! Scares The Living Daylights out of you, let me tell you!

Does 'authentic' Mexican food exist? https://www.bbc.com/travel/article/20210131-does-authentic-mexican-food-exist This is a great article on the evolution of Mexican food and why so many people that love Tex-Mex food are shocked when they finally go to Mexico and eat Mexican food.

If he drills that hole right on through to the other side it should release the suction and then all he has to do is plug the hole with a little bit of wood putty and you're done.

I would be, too. They are so ugly

And that is exactly my point. Don't call it something it isn't just to give it a name. Seems to me a great subject for a new topic.

Food doesn't have do be authentic or have a name to taste good. Nowadays everything has to be named. Growing up, the only name our food had was breakfast, dinner, and supper. Simple food but it always looks simply delicious. Happy anniversary and may you have many many more.

Not surprising with the ready availability of the fresh produce.

You must be left handed. Everyone knows that the ballpoint pen must be on the right.

Thank you so much. Fascinating article. It's interesting to see how few of the big chillis of Mexico actually made it to China. Also, they don't seem to use it in the powdered form there.

One other thing that I found about it was that it almost never sprouted and got that bitter green center. I know that they say you should only buy what you need in the near future so you should never have sprouted garlic, but down here you are so delighted to find a rare item that you tend to get carried away. You said that you have never seen a recipe that uses black garlic. Is it just used as a garnish?

I used to see it here frequently in the Farmers Market and in one of our more upscale markets, but then it just disappeared and I haven't seen it for several years. I don't know if it was because it was imported and slightly old, but I found it to have a milder taste than the garlic that was grown here.