Until google translate eliminates it, that is my job. Well, one of them.
Not really a food (a supplement), but a wacky ingredients description.
Ingredients: (my boring version)
Potassium chloride, sodium chloride, sodium bicarbonate, magnesium citrate, citric acid, malic acid, trace minerals, algal extract.
Ingredients: (the Let’s Jazz It Up And Shoot For Elegant Eloquence version)
Potassium Chloride (high purity naturally occurring found in nature and crystalized into powder for easy mixing), Sodium Chloride (from Ancient Ocean® Pink Himalayan Salt, with over 80 trace minerals), Sodium Bicarbonate (Mined naturally, water extracted, no chemicals, and no aluminum), Magnesium Citrate (from Aquamin™ Mg Soluble is magnesium extracted from seawater from the north Atlantic ocean containing over 74 co-factors and trace minerals, highly bioavailable and bioaccessible), Aquamin™ Multimineral Complex (is a unique marine multimineral plant-based complex, derived from Lithothamnion Sp. Red Algae of the family Algas Calcareas; providing bioactive calcium, magnesium and 72 other trace marine minerals; sustainably harvested under an exclusive license in the cool, clean and pristine waters off the coast of Iceland, where perfect conditions exist for deposits of Lithothamnion Sp. Red algae to build up, with citric acid and malic acid for solubility.
PS how does one “crystallize into powder”?
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Used to be mine, too, 35 years ago - legal stuff.
From an upcoming “Inside Out” themed meal at a local joint in the boonz. Not super-ridiculous, just minor annoyances 
BOREDOM BUSTING BRUSCHETTA
traditional baguette with a juicy tomato blend
Baguette is traditional for bruschetta? Hokay.
JOEY’S ZESTY SALMON
marinated with a lemon sauce and coated in garlic butter
Wut? Marinated with a sauce? Then coated in garlic butter? Tasty, perhaps — but strange nomenclature.
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depending on where you are, ‘baguette’ may mean “any bread that’s longer an thinner in shape than a batard”.
Also, am I wrong in remembering that ciabatta, the rustic italian loaf often used for bruschetta, is actually a pretty recent (like, in the last 50-60 years) invention, and that previously, bread would often be ‘french-style’ baguettes?
I seem to remember that from somewhere but I’m too lazy to google it myself.
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Ciabatta (/tʃəˈbɑːtə, -ˈbæt-/, Italian: [tʃaˈbatta]; lit. ‘slipper’)[1] is an Italian white bread created in 1982[2][3] by a baker in Adria, province of Rovigo, Veneto, in response to the popularity of French baguettes.
Crostini vs. bruschetta…
I also just realized that this is one of PSU’s culinary school’s themed dinners, so I should probably be a little more lenient with the poor students 
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Not exactly on topic but I am annoyed when critics say “overly sweet”, at leat when they say it on Master Chef; The Professionas. Obviously “overly” is relative. I am no fan of very sweet deserts but I am also annoyed when the say “sickly sweet”.
Whew! 
Had to get that off my chest and couldn’t find a better place it.
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“Too sweet” is the new “too salty.”
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Chicken and honey is an awful combination. I once got a chicken sandwich from a fast food place, and it had gawd-awful honey mustard in it. One bite and it was in the bin.
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I fucking hate honey-mustard with a passion.
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I fucking love honey mustard with a passion.
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Vive la différence!
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Ah oui!
I can’t unlearn this.
This is worse than escargot in butterscotch. Are the children there OK?
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Im on your side. Honey and fried chicken is awesome. Salty crunchy and sticky sweet is one of my favorite taste/texture contrasts.
Chinese hot mustard > Honey mustard > brown mustard > yellow mustard.
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I like honey mustard on grilled sausage, but also for making salad dressing.
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I just remembered one: sardines a la vanille, in Paris. I don’t know what I was expecting, but I couldn’t eat it after one taste.
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Just spotted, live, at Northcoast Brewery Pub in Fort Bragg, CA
Chowder. And fries. And cheese. And green onions.
It’s like the worst KFC Famous Bowl ever.
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