Overheard on the General Topics Board

Published on Wednesday, July 21, 2010, by Sarah Perry / Edit Post

"The major difference (in terms of production) between the Heidsieck and the Clicquot is that, when the Clicquot was produced in the 18th century, virtually all Champagne produced was made in the 'Doux' (very sweet) style, rather than what is common today, 'Brut' (very dry)." – zin1953, on a newly discovered cache of eighteenth-century Clicquot champagne

"There is also Filipino halo-halo which often adds flan and purple yam into the mix. My preference as a kid was for creamed corn, condensed milk, evaporated milk, young coconut, and ice cream. As an adult I might throw some red beans in there, but never the garbanzos I occasionally suffered and certainly not the preserved jackfruit I still detest." – JungMann

"Currently in Shanghai and I walked into a Korean supermarket that sold a variety of salts, several being roasted sea salts. Now, I'm pretty sure this isn't the same thing as regular salt as one brand sold four different kinds of salt: seaweed salt, garlic salt, sea salt, and roasted sea salt. What is this and how is it different?" – edgarallanho, on "roasted" sea salt

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