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Nice to see you out making new friends Jan. Hi David!

I hear tell That there's a fella around goes by the handle Bbelly that knows his Scotch, care to weigh in? Did you try it with that 20year old Rocky Patel?

Thanks I'm glad you liked it... that was from my blog!

My main problem with the canned stuff is that alot of people taste that and then won't try the real thing. Something about it really absorbs that "tinned" flavour. If you ever see it in a jar I bet that would be much better.

Not the ones I had....kind of a suggestion...a faint impression of the aroma of bitterness...very very subtle. Generally the % of mugwort to buckwheat will vary from brand to brand. I think the one I tried was 25/70/5. I say pull a single noodle outta that pack and do a test before you...

I've had them. It's kind of it's own flavour. I would kind of compare it to stinging nettle though.

http://www.leeners.com/mozzarella.html hope this helps. I make mozz using just an acidic component and milk at the restaurant. But for the first time home cook these kits are a good beginning and very reliable.

It is referred to in pro circles as "Mexican truffle". And generally would be treated as such. Don't the canned-its a rip off and tastes nothing like the real thing. Try a summer corn risotto and add huitlecoche at the end, it tastes both of the sweetness of the corn but with a fragrant...

2 margaritas, half a bottle of wine some Glouchester and saltine crackers

Hey chirren, what's stirren?