I was very excited, and if it works, I plan to get some of the birch beer extract. Lee was highly skeptical, but we followed the directions, cooking some sugar and yeast in plain old water, adding the extract, bottling the concoction, leaving it out until it the yeast fermented enough to pressurize the bottle and then put it in the fridge to continue to mature for about a week and a half. We made some Chicken Parmesan (sans Parmesan and using panko as bread crumbs) and tri-colored rotini for the taste test of the root beer. It's a bit flatter than we'd like, but the flavor isn't bad. We'll just have to experiment with more yeast or not filling the bottle with additional waterfor the next batch.
One of my colleagues went to America for the summer and brought back some snack bags of US chips and snacks. I got a bag of Cheetos here and decided to compare them. On first glance, yes, they are different. The Japanese kind is a lighter orange, with granules of what appear to be sugar. The US kind are that shocking orange that really shouldn't exist, even in snack food, and are very obviously junk food. The Japanese ones are a softer orange that seem almost more wholesome.
The ones from the States tasted like they were supposed to. Lee wishes he were filming my
reaction to the Japanese ones, because oh boy, were those not what I was expecting! Very, very odd - sweet and cheesy, and unless you're eating some soft goat cheese with jam or Manechega and quince paste, sweet and cheese do not go together! Well, I suppose the right kind of sweet and cheese - there's a really good recipe of granny smith apple slices coated in cinnamon and sugar topped by a piece of cheddar on a Triscuit and baked at 350 for about 10/15 minutes that is really quite delicious, but that has spice and tart and salt, not just sugar and cheese. Anyway, I will NOT be purchasing the Japanese style Cheetos again. Ever.
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