What new foods/dishes did you learn?

[understatement]

I swear, I just have these random monthly questions that I really want answers to.

Manteca colorá: it's a spread made of spiced lard added to minced pork, and is found in southern Spain.

Polenta: a dish of boiled cornmeal, usually made from maize. It's a staple of Italian and Swiss diets.

Remoulade: a cold sauce similar to mayo. Based in France.

[Eldan]

So, this is kind of a small thing, but I just recently found out that the roots of Parsley are edible and quite delicious in stews and so on. I'm pretty much buying some every week now from the local market. For some reason, I've never seen anyone selling these before.

[zarionofarabel]

Um...I just made my first batch of chocolate chip cookies from scratch. I'm so excited cause I found a website that goes into detail about how to make soft, crunchy, or crisp cookies by slightly altering the base recipe. I know it sounds super lame cause I'm over forty and I finally made something as simple as chocolate chip cookies for the first time, but dang they turned out good!

[understatement]

Sencha! It's a Japanese green tea, and incidentally it's my first time having it.

My partner also explained to me what sriracha is, and its copious use in ramen.

[Razade]

My partner also explained to me what sriracha is, and its copious use in ramen.

Maybe college packaged ramen. Sriracha is a Thai hot sauce, and most ramen styles aren't spicy.

[Peelee]

Maybe college packaged ramen. Sriracha is a Thai hot sauce, and most ramen styles aren't spicy.

Wanna know how I know you don't frequent Asian supermarkets?

incoming debate about "most". I know what you meant, I largely agree, but holy crap are there a massive amount of spicy ramens. And I think I'm funny.

[Razade]

Wanna know how I know you don't frequent Asian supermarkets?

I have the answer, you won't appreciate it though.

I'm not talking about the packaged stuff, I even made mention about them. A lot of those are Korean made, at any rate. I'm talking about actual authentic Japanese ramen. Sriracha isn't a common ingredient (it is in Pho though and it's pho-nominal) in authentic ramen.

incoming debate about "most". I know what you meant, I largely agree, but holy crap are there a massive amount of spicy ramens. And I think I'm funny.

You're as bad at guessing conversational hang ups as you are at guessing my shopping habits.

[Peelee]

I have the answer, you won't appreciate it though.

I'm not talking about the packaged stuff, I even made mention about them. A lot of those are Korean made, at any rate. I'm talking about actual authentic Japanese ramen. Sriracha isn't a common ingredient (it is in Pho though and it's pho-nominal) in authentic ramen.

Having a Korean MIL does bias me, I'll admit. In-laws and wife (and, by extension, I) tend to favor the Korean stuff. Which, I should note, is packaged, but on a very different level than college packaged.

And, having eaten my MIL's bulgogi, i can safely attest that I have zero problems with Korean food bias.

You're as bad at guessing conversational hang ups as you are at guessing my shopping habits.

Ha! Fair enough.

[understatement]

I'm not sure what college-packed ramen is -- is it the supermarket brands?

If so, the ones we bought don't actually come with sriracha, so my partner just pours a bunch on hers after microwaving. I haven't had authentic ramen for several years, unfortunately.