Yes, it is good. My personal fave of the line was the Noir. Not the Noir de Noir (the black wrappered one that is the standard dark) but the single Noir (which is a bit lighter and has a metallic gold wrapper) Unfortunatly unlike the other grades that one is elusive. In fact I think I've only seen it once; a single box of mignonettes (the little itty bitty bars that come in boxes) But if you ever do come across it, I urge you to try it.

Well then this is right up your alley

Acoording to Goethe, what comes between fear and sex?

"funf"

And of couse the old one about the French news reporter trying to report on three kittens who had gone out in a boat on the Seine and drowned

"Un, Deu, Twa, Cat, Sank"

There's a variation I have heard as well

A German Teacher walks into a bar and say's to the bartender. "two martinis, mein Herr."

The Bartender then says "Dry?"

To which the German teacher replies "Nein, I said it only wanted two!"

UPDATE
Taste of China has expanded it's menu again, THEY are now serving rice cakes!

Technically there is an even drier one, the Murder McGrue version (in which you add the gin the ice and the olives, and drink it while LOOKING at a bottle of vermouth)

Another one that comes to mind, The Bells and Motley (Agatha Cristie). Not only is the food noted as being good by Mr. Saterthwaite (and given that he is noted as an epicure, that is probably high praise) but you never know, Mr. Harley Quinn might be there and then interesting things would begin.

To make matters worse, the techically name for those large "horse pill" shaped lozenges is "slugs"
Incidentally the ACTUAL orgin of the name of the herb is the old English "Hare" meaning grey (as in "hoary") "Hund" (herb) I have also head people claim the hound part is because it was part of remedies for dog bites but this seems a liltle less likey to me)

This may not be considered all that "unofrtunate" (some people might think it was a good thing, since it would keep most people from being tempted to eat it) but I understand that, much as "beef" is the English word for cow meat, and "pork" is the word for pig meat, the correct term in English for the meat of donkeys is "poopy"

Oh dear me this one is a little complicated. Technically scampi does refer to a kind of shrimp, a rare sort only found in the Bay of Naples. However since it is so rare (fishing in the bay of Naples is not what it once was) it was common to use the langoustine as a substitute. The langoustine is not native to Italian waters. Truthfully it isn't found in Dublin bay either, that name comes from the fact that Dublin bay used to be a common destination for the fishing boats to sell off their catch of these crustaceans; which they actually caught in Scandanavian waters (or why langoustines are sometimes referred to as Norway Lobster or indeed why it is called a langousine (the diminuative of langouste, a.k.a. spiny lobster). When the Italians adopted the langoustine, they used the same garlic/butter/white wine sauce they had used for the shrimp, so the sauce became scampi as well. When the dish was broght over here to the US, regular shrimp were substituted, as we don't have the langoustine in our waters either. To muddle things further, in the US Langoustino often refers to a small crayfish as no one bothered to copyright/trademark/whatever you do the word "langoustine/langustino"

I have had that happen with Ice cream as well, or more accurately, with gelato. One gelato to be specific, Capogiro's Chicollato Scuro (basically imagine the inside of a dark chocolate truffle packed into a plastuic ice cream pint container and frozen. The stuff is so thick that you can literally let it thaw all the way through, re freeze it and you never know it thawed (i.e. it's too thick to seperate) I used to buy the pints for myself and they were mine and mine alone. Then my sister happened to taste the stuff in college, Capogiro has some ice cream parlors in Philadelpia , and she was a U-Penner) and fell in love with it as well, which mean that, once she came back the was a constant stuggle for the stuff (there was never enough in the stores to keep us both satisfied. It actually took a deus ex machina to solve the issue (i.e. capogiro withrowing thier retail line from the area around us, thereby drying up the supply.) Now peace reigns again (though my sister has standing orders that whenever she goes back to Philly to see any of her old colledge chums (most of whom are still there) she is to try and check if 1. the parlors are still there and 2. if they will pack takeout pints.

Actually they probably do. If it is like most of the other members of the genus the seeds are quite hard. Thew seeds of Eleaocarpus ganitrus commonly called rudraksha, are used throughout India and the pacific as beads. Oh and two more things. The tree isn't closely related to Qandog either (Quandog is a member of the sandalwood genus, this plant is in a family of it's own the Eleaocarpacae) and that blue color would not translate to food since it actually isn't caused by a pigment (it's actuallytechnically iridescence cased by variation in the cell walls that bounce light back at a specific wavelength. crush the fruits and the blue color dissapears.

One little thing to consider. While you can probably buy Cadbury eggs by now, you may want to wait till around Easter to actually EAT any of them. I'm not 100% sure but I think the Creme eggs use the same trick to get the centers runny that they use to make cherry cordials; mixing some amalayse into the filling paste which over time breaks the sucrose down into fructose and glucose (which being more soluable in the moisture content of the filling turn it from paste to syrup) In other worlds, the creme eggs may actually need time to "ripen" before they are ready to consume, and the very early ones may still be "unripe". I have notice that quite often, eggs bought really early tend to have filling that is much harder and drier than those purchased later on. So if you are buying them now it, may behoove you (if you can restrain yourself" to put them somewhere warm (not warm enogh to melt them, but not the fridge either) for a few weeks to give the enzymes time to do thier work.

That sounds great but in my case that in and of itself would likely lead to trouble. I have a real problem disinguishing "being generous" from "being a martyr" and "being selfless" from "being self destuctive" If placed in the situation of the pizza above, I could very easily give the other person 3/4 and then refuse to eat any of the remainder on the grounds that the 3/4th might not be enough, and there possible desire to have a 7th or 8th peice was more important than my desire to have a first. This often reached a head with regards to me and my sister growing up with regards to treats like brownies. and awful lot of cookies and pastries I really wanted ended up being thrown away becuse I didn't want to take my share for fear my sister would claim I had taken the bigger one, and I didn't dare ask her, since in my book, asking is putting pressure on the person, and since I was super sensitive to it, I assumed everyone else was as well. There was also trouble over the concept of what "mine" was as applied to food; whether food priorities expired after a time (i.e. if you didn't eat your share withing a reasonable time frame, it became up for grabs) or if "mine" meant "mine to eat or mine to let spoil and be thrown away' my choice." (yes I know, our family had SERIOUS food issues.)

The Chinese eat a LOT of dry beans. In fact based on what is commonly sold in Chinese markets I'd say they are second only to the Peoples of India in the diversity of bean species they eat. Besides those mentioned, it is also common to find bags of, dry soybeans (white, black and green), favas (fava chile paste is an integral part of some chinese cuisines), cowpeas (black eyed peas are a kind of cowpea, but the Chinese are also fond of a lot of other colors, lablab beans (the same species as they hyacinth beans people grow in their gardens, but, like in India, the chinese tend to only use the white seeded versions for food, as they are the safest and tastiest to eat as mature beans.) Urd/Urad (the same small greish black bean used to make some dhal in India) and so on. There are also a few that seem to be largely specific to China itself, like the rice bean (a very small skinny usually red bean closey related to the adzuki). And based on some of the stuff that can show up mixed into the above, I strongly suspect there are places in China where horse gram, guar beans, pigeon peas,mothe beans and most of the other legume crops one would more normally associate with India are part of the diet.

How I handle this issue depends on the crop. With many of my plants I go full Herbert Spencer (i.e. "survial of the fittest") in my acts, tossing in excess seed and basically letting the plants fight it out amoungst themselves. Usually I only intervene when a clear winner has emerged (i.e. THEN I'll yank out the losers) or grant a reprieve in cases of a total failure elsewhere (i.e. if one tomato pot has actualy had NO plants survive, I may take some "also rans" from another pot and transplant them into the space.
Probably the place where I am most agressive is the small beans. Each year as a part of a breeding experiment I am doing, I plant a qunatity of a small type of Asian bean, called a rice bean. Since the mixture I use is made up of whatever seeds from the previos year or years looked interesting to me, it is very genetically diverse and has both pole (climbing) plants and bush (upright) plants in it. I know from experiance that 1. the bush plants will flower and set pods, the pole will not) and 2. the pole outnumber the bush sometihng like 10-1 and 3. the pole outgrow the bush by a lot, and if left on thier own will strangle them. So what happens is that for the first four to eight weeks or so I am very careful to leave all the little plants in place (only removing those that have obviosly died) then I go literally pull crazy. Each day I go out and scrutinize the plants. If any show signs of becoming a pole type (elogating into a vine or beginning to climb) out it comes! ocassionally I will do a second thinning come flowering time, once about 10-20% of the plants flower, the rest are assumed not to be suitable for the climate and are also removed though this is onkly usually done if the amounts left after pull #1 are still large, which they rarely are (out of something like 2-300 seeds that went in last year I think two plants made it all the wat to pods and those didn't actually give me any seeds in the end (animals chewed the stems apart before the pods were mature.)

The first reminds me of the following song from the TV movie version of Alice in Wonderland http://www.youtube.com/watch?v=d-MLwP...

As for the second that takes me back to some of the odd things that could show up at the dining hall back at colledge, like the NY strip soup (steak soup, sure, but they normally 1. don't advertize what cut as part of the name 2. Wouldn't use a cut like that for soup and 3. Served it 3-4 days after a semi-annual festive meal (that they had said had not had enough atendees that year at that hall.)
And I suppose that a lot of tradtional kitchens served something like Soup du Hier or more accurately (pardon me for grammar, French is not a language I am fluent in) Soup de Tout de Hiers, soup from all the yesterdays (i.e. the perpetually simmering pot kept on the back burner of many a kitchen into which all leftover meal scraps were tossed in a "waste not want not" plan.

If you have a big garden there is a tree fruit called Decaisnea fargessi that is sort of blue http://en.wikipedia.org/wiki/Decaisnea

There is also a different song called "Ice Cream" in the Muscial "She Loves Me"

I actually heard something similar on a cartoon yesterday, on whether "Tuna fish" is redundant. On one level the way it is usally used, it sort of is (we don't say "salmon fish" or "bass fish" or, god help me, "swordfish fish". On the other hand I am fairly sure that there are parts of the world where the word means other things (for example isn't "tuna" the word used in parts of the southwest to refer to catus fruit? or does that version have a tilde (in which case I imagine it is pronounce "tunya") in those places, I assume you need the "fish" part to tell which one you are talking about.

Sorry your right I should have put
no other option
and
no other alternative

gunny sack
other option
other alternative

Well, species wise they are the same, Citrus aurantifolia (as opposed to the Persian which is Citrus x latifolia) whether the differing climates make a change or indeed if they are different strains (Citrus aurantifolia is a species, so it is entirely possible that mulpile varieties exsits, same as for say, oranges.) I do not know

Around here, the dominant brand is Susie which as far as I can tell is the real deal, its golf ball sized and has yellow skin (at least it has yellow skin if you let them sit and ripen a little, they tend to pick them a little early). At least it is certainly adequate for my key needs i.e. the 2 of them I need to squeeze in my iced tea each morning On the other hand, I can't abide susie's regular (creole) limes, the things are so acid you can etch steel with the juice. Oddly one of them is also the only time I've ever seen a pit in a non-key lime (that's another tell, if you cut a few in half, if you see a pit or two in one or more of them, it HAS to be a key. I think Sunshine may the "key" point; there really isn't any other commonly grown citrus that SIZE that could pass for a key lime. It would be like trying to pass off Valencia's as Moro typle blood oranges, the difference would be obvious to anyone (I say moros becuase since the tangiers have a mostly orange peel with just a touch of blush, you could in theory fake the appearance with a juice orange and some red dye. But the moros chocolate brown peel is a telltale, like the pink pith of a mango orange.). That being said, I have seen the odd bag of keys from another producer buy by and large susie has the market sewn up around here. There not really seasonal (though they do vanish from stores for a few weeks every now and again, to my constant worry) Actually the best way I know how to find them is look for a supermarket that caters to a neighborhood with a large Latin american population. In a lot of S.america, the key lime is the NORMAL day to day lime, so it's the one a lot of latin americans are used to and seek out making a market.

I can sort of get what he is saying. A key lime probably would numb one's mouth....if one was in the habit of eating the peel along with the fruit or biting it off . The essential oils in citrus peel are astringents and so if you get them in your mouth driectly the sensation could be described as nunmbing. most people experiance it with kumquats (where eating the peel is normal) but depending on what the poster means by Calamansi (depending on where you live, that could be the green skinned, orange fleshed ciutrus fruit of Asia, or it could be the caldomin orange (the one a lot of people keep as a houseplant) those also might be eaten with peel. And since the peel of a real key limes is smooth and thin, and the pith layer minimal (that's important, the bitterness of the pith is the main obstacle to peel consuption on most citrus) , you could eat a key out of hand, and the effect probably would be very much like eating a caldomin or possibly a true calamansi (which I have never seen being sold fresh. I wish I did, I'd love to plant the pits from one to add to my tree collection)

A Persian lime, no. A Creole lime.........well, it depends. Certainly I've seen a few creole limes (to save a little time, Creoles are the limes that usually show up around late winter early spring, the juicy ones with the smooth pale green shiny skins) whose pale green approaced the color a legit key lime rind gets (especially one that isn't quite ripe yet and has yellowed up all the way). I have also seen some limes being sold recently that are sort of "in the middle"; too round and small to be Persians/Creoles too big and green to be keys (key lines are about gumball to walnt size, these are the size of a squash or raquet ball) being sold as keys (maybe they're some sort of key/persian hybrid). I also think at least once I saw a key sized lime (in a bag of "normal" keys that had the dark green bumpy skin of a Persian (but that was probably some sort of odd sport).

First and foremost I'd probably buy or rent a storage facility and my own transport trucks. That way I'd be able to order the non-perishable items I love in the amounts that would allow me to do it directly from the manufacturers, store it myself, and not have to worry about ever running out.
In a similar vein I might get title on a piece of farmland and hire a workers so that I could simply have whatever veggies I wanted grown specifically for me. (actually I'd probably need to get a whole LOT of little farms, scattered all over the place to cover a wide selection of climates and seasons.)
Beyond that, hard to tell. I sort of like the Russ and Daughters speed dial idea (not for thier salmon, for thier smoked tuna). But I imagine that if I could eat it whenever I wanted, I'd get sick of the stuff pretty quickly.
About the only thing I can think of directly food related I'd do with infinite money would be to eat a LOT more duck proscuttio. I love the stuff, but with it going for around $20 per 4oz packet around me, eating it in any quantity isn't economically feasible. It would be nice to be able to eat as much of the stuff as I wanted whenever I wanted

I also like my forks with a flat handle and a minmum of four tines. For most of the year, this is no big deal, as our normal flatware has flat handles and four tines anyway and so I always simply thought that was normal, the same way it though it "normal" to have brown plates (I was in colledge before I realized that most people's day to day plates were usually white. Ours were brown and black mottled, so that's I thought was normal) The issue comes along when Passover rolls around, since out passover forks are three tined (and very long thin three tined at that so that stuff slips off of them very easily) So during the holiday, I usually use the breakfast forks (which have four, much shorter thicker tines) for all meals, the same way I use the gigantic wooden handled steak knives (the knives that actually go with the passover flatware set have a recurved handle that makes cutting by a mixed dominance hander like me awkward to actually painful.

Hey, near me is a French Resturaunt called "L' Auberge Argentil" (the Silver House) for most of my childhood I (who spoke no actual french but knew a few words" through the resturuant was called "L' Aubergine Argentil" (The Silver Eggplant") and my mom still calls a small Deli whose actual name is the Dairydel "The Dreidel"

Served with a side of humus and some Pit chips

Sort of. There was an incident where a resturaunt in Chinatown could not make me the order of Ha Moon Chow Mai Fun I had ordered due to the fact they had run out of mai fun noodles (the fact they took 90 minutes to get around to telling me this was already a strike against them) when they finally admitted it, they suggested some lo mein. I said I had never had Ha Moon with lo mein noodles before, but I was willing to give it a try. They then told me that no, I would have to change the form to something else, they would not make the Ha Moon style with anything excet rice noodles. This was the point I gave up and walked out (it was a takeout order and I hadn't ordered anything else, so it wasn't like I had to stay and pay). For the record I went back the next week (when they DID have rice noodles. Their Ha Moon Mai Fun was lousy.)