President's Choice orange soda is $0.99 for 2 litres

On the other hand, a gazogene might be a good investment.

Nah. A couple of friends of mine with teenagers have bought
Sodastream machines but the machine itself is $120 and the CO2
cartridges are about 30 cents per litre of carbonated water
generated. And then there's the cost of the syrups. I only drink
about 6 litres a year during the summer months. What I should do is
get into home beer brewing and winemaking!

Seriously - back in my day they cost a few bucks. On the
other hand they tended to explode and were subsequently made
with a chain-mail cover.

Not related, just new:
Title: Grilled Turkish-Style Chicken Wings
1 c Turkish hot pepper paste
1/2 c extra-virgin olive oil
1/2 c chopped fresh parsley
4 md cloves garlic, minced
1 TB pomegranate molasses
1 TB kosher salt
2 ts isot pepper
1 ts ground cumin seed
1 ts paprika
3 lb chicken wings, cut at joints
wingtips discarded

The ingredients seem Turkish enough or Iranian, but it would
be easier just to combine garlic, OJ concentrate, cumin, and
ancho powder and get I would imagine something indistinguishable
if cooked over hardwood.

Notes: Turkish pepper paste (biber salcasi) is made by roasting,
pureeing, and dehydrating (traditionally via sun-drying) sweet or
hot Turkish peppers. This recipe calls for hot pepper paste.
Isot pepper is often labeled urfa biber or Urfa pepper in the United
States and is also available at Turkish markets or online.

One place where current cookery trends have gone cockamamie
is the insistence on exotic and newly fashionable ingredients
where one can get equivalent or even the same effect from
stuff that's already in your cupboard.

a smoky, raisin-like taste. Urfa biber is technically a red
pepper

"Technically a red pepper"?

The pungency of the urfa biber is 30,000-50,000 SHU on the Scoville
scale.
From Wikipedia

I'd read 10% of that and have never had a hot spicy Turkish
dish even in 4 or so trips to Turkey.

... And of course soda pop is absolutely terrible for you.

Your point being ... ?

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

Title: Spicy Pork and Black Bean Chili
Categories: Main dish
Yield: 8 servings

1 lb Black Beans 2 tb Olive Oil
1 1/2 lb Boneless lean pork, cubed 2 ea Onions, large, chopped
5 ea Garlic Cloves, minced 4 t Chili Powder, (or more)
1 tb Paprika 2 t Oregano, dried
2 t Cumin, ground 1/2 t Chili Pepper Flakes
1 cn Tomatoes, chopped 28 oz 2 c Chicken Stock
2 tb Red Wine Vinegar 3 ea Green Peppers, diced
1/3 c Parsley or Coriander, chop 1 x Salt
1 x Black Pepper, freshly ground

In a large pot, cover beans with water and bring to boil; cook for 2
minutes. Cover and remove from heat. Let stand 1 hour. Drain liquid and
cover with 8 cups of cold water. Bring to a boil, reduce heat and let
simmer for about 1 1/2 hours or until beans are tender. Drain and
reserve.
Meanwhile, heat oil in a large saucepan on high heat and brown meat cubes
on all sides. Remove from pan and set aside. Add onions and garlic to
pan;
cook on medium heat until tender about 5 minutes. Add chili powder,
paprika, oregano, cumin and chili pepper flakes; cook, stirring for 1
minute. Return meat to pan along with tomatoes, including juice, stock
and
vinegar. Bring to boil, let simmer, partly covered, for 1 1/2 hours or
until meat is tender. Add beans and peppers; season with salt and pepper.
Cover and cook 15 minutes more or until peppers are tender. Add chopped
parsley or chopped coriander. From The Gazette, 92/01/08. Posted by James
Lor.

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