Chichi Wang said that recently about pork cheeks
she was echoing a line about marijuana in an old Cheech and
Chong movie.

Which one?

I have no idea? They're all a blur now for some reason.

For some reason. As noted, I saw one but didn't pay
much attention.

I'd choose a ripe red chile, not too hot, maybe a Fresno.

What's this not too hot business?

I am but a mere PFC in the Chile-Heads corps.

Tolerance and preference are different - for some of us
it's a wide difference. My colleagues got me a jar of
very mediocre bolognaise to feed them with (I ended up
not doing so but fed me instead) and I borrowed some
hots from next door. Two meals required a raid of 2 Tb
from Ian's supply of crushed Chinese peppers. For them,
pasta with butter, prosciutto, and Parmesan.

So I typed 'origin "frito pie"' into Google and got
a big American flag and the caption "Etats Unis,"
Google at its most useful.

My Google, google.ca, did the same thing! I then tested it on
"butter tarts" and got the Canadian flag and "tacos" the Mexican
flag and "strudel" the Austrian flag. The key word to trigger that
Easter Egg is "origin".

Still useless!

A savory dish:
Title: Canadian Pea Soup

That looks both kind of good and kind of familiar.

... Vampires have become rarer in recent years due to habitat destruction

---------- Recipe via Meal-Master (tm) v8.00

Title: Hungarian Goulash Soup
Categories: Soups
Yield: 10 servings

4 x Med Onions, peeled & chopped 1 1/2 ts Dried Marjoram
2 x Lg cloves Garlic, crushed 1 ts Minced Lemon peel
1/2 c Shortening or salad oil 8 c Water
3 1/2 tb Paprika (Hungarian) 2 ts Salt
3 lb Lean Beef Chuck (1" cubes) 1/2 ts Pepper
2 x Lg Tomatoes, peeled & choppe 4 x Med Potatoes, peeled
& cubed
2 ts Caraway seeds

Cut chuck into 1" cubes.
Saute onions and garlic in heated shortening or oil in a large kettle
until tender. Stir in paprika; cook 1 minute. Wipe beef cubes until dry.
Brown cubes, several at a time, on all sides. Add tomatoes, caraway
seeds,
marjoram, lemon peel, water, salt, and pepper. Bring to a boil. Lower
heat
and cook slowly, covered, 45 minutes. Add potatoes and continue to cook
about 20 minutes longer, until potatoes are tender. Source unknown

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