Tropicalsenior

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.

Maybe I should just go on the internet and find an authentic Chinese recipe by someone named Mary Beth Sodenhein who lives in the Upper Peninsula of Michigan. Then if it ain't authentic it really ain't authentic.

So, in the spirit of waste not want not, is there anything that I can use the others for?

As you said, the ingredient list is sesame oil only. I also missed the little part where it says Taiwan.

Yes, they buy food from all over the world in bulk and redistribute it under their brand name. That is why I sometimes question the origins of the food. I buy a lot of it here because sometimes it is the only brand available and I've never really had any reason to question the quality of their food.

I was very glad to get the clarification on Sesame seed and sesame oil. These are the three oils that are available to me in the supermarkets here. Left to right, from Greece, China, and from Roland?. The one from Roland is the only one that is clearly marked pure sesame oil. It does have this Chinese writing on the back. The one from Greece doesn't list ingredients and the one from China is sesame oil and soybean oil. I would be very interested to know more about the Chinese oil and how it would be used. I know that you would probably dump it but here, Beggars can't be choosers.

That's what I thought, too. Much too elegant for hot dogs.

This article about horrible vintage foods attempts to explain some of the ghastly Jello dishes of the 50s 60s and 70s that we have been seeing on another thread.