Yes, I like making those old stew recipes. I have a German one that's basically mulled pork stew in wine sauce with a variety of spices. It's delicious, perfect wintertime food, still eaten today, though the old recipes go crazy on the amount of spices.

Yeah, there's actually some good recipes for marinades that use ketchup. I actually had a chicken recipe from Hong Kong that was basically ketchup and Coca-cola with star anise and ginger that was delicious. I think in Japan, spaghetti with ketchup was actually pretty popular at one point also if not still.

Yes, I remember reading a book on Scorsese in from the 90s, and it talks about how in the 1980s this was the project he most wanted to make for a couple years but it fell by the wayside.

I think this film might be end up being good, but I think it might be hard for a big audience to appreciate considering the subject matter and moral ambiguity of the novel.

The book was written in the 1960s by a Japanese covert to Catholicism and won the country's most prized literary award upon release and already inspired a Japanese film in the early 70s. So it's not like it's The Last Samurai or something.

Gary Johnson is ambitious, though all ambitions seem to revolve around smoking pot and climbing Mt Everest rather than actual policies or knowledge that might help one govern.

Not sure if anyone else mentioned it, but remember the old urban legends that this guy was a Vietnam veteran and/or also a deadly sniper/Navy SEAL/Green Beret who was painting to try to deal with the horror of all the people he killed during the war?

Different generations, my age group watched Bob Ross in the 90s ironically as teenagers.

I bet Admiral Ackbar has something to say about this flick.

It's only 90 minutes, and over 45 minutes of it is scenes of the plane landing in the Hudson being repeated or from different vantage points.

We had a mock vote in sixth grade during that election and some smartasses wrote in Pat Buchanan. The old hippie teacher was like, "Buchanan? Really?"

All those Twisted Sister videos were a call to overthrow the system from what I remember as a pre-teen.

I make quick kimchi rice with an egg over it for breakfast or lunch all the time. Throw in some garlic and I've got a nice little energy boost.

Yeah, parsley for cilantro wasn't that bad compared to some of the other stuff in the cookbooks. What's funny also though is how many of the recipes called for an addition of MSG. And using cheddar cheese for Italian food.

When I couldn't find actual tamarind paste for SE Asian dishes I was cooking (though it's easy now that I live close to several large Asian groceries) I used to substitute HP Sauce, it's got tamarind extract in it. Though probably HP Sauce might be hard to find in many places as well.

Pretty much most Italian-American red-sauce dishes are a very Americanized take on Neapolitan, Southern Italian, and Sicilian dishes, but especially Neapolitan. The one thing that Americans tended to do was make or demand bigger portions with more of everything—so this goes for pizza, pasta, but also other foreign…

My in-laws have a lot of old American cookbooks from the 50s and 60s. What's funny is that when they try to cook "ethnic" dishes, the recipes call for a lot of bland or bizarre substitutes(since they assumed most Americans couldn't get the actual ingredients at the time)—using ketchup in Chinese food for example or…

What's interesting is that much of late medieval into early Renaissance European cooking was in love with a lot of the same spices as Indian cooking and made "ragouts" that were basically curries. Not so much tumeric, but coriander, cumin, caraway, cloves, saffron, ginger, and cinnamon were all used in heavy doses…

It's incredibly healthy being a pro-biotic packed full of nutrients. I've had hundreds of variants on kimchi in Korea, they can ferment and pickle anything and it's good. Kimchi made with radishes or bean sprouts are my favorites.

It's Irvine, that place is so bland and suburban that menthol cigarettes probably would've been shocking.