Shit… I’ve been a tech worker all this time? Because except for the gun part, that’s me. But I prefer heavy solid objects to deliver destruction onto appliances.

Copper nail or a little hole in a thicker wood and inject some bleach in there. It will kill it down to the root.

Me and moustaches are going to remain amicably unrelated.

I don’t have enough hair on my face to qualify for a moustache. Even if I let it grow for a month, I look like a balding rat.

If one does not have facial hair, they do not use the 80’s mustache. So, since my facial hair is, to say the least, lacking, I don’t use th 80’s mustache.

Where did I failed to follow your reasoning? I got that feeling.

Going to risk garlic bread pre-dates sliced bread. And lost again!

I don’t. That simple.

Ah, a classic!

Tattoos or scarification comes to mind. Weird piercings. Or funny hats.

I made up my mind very early that if/when I get bald, I’ll just shave my head. Makes no sense to me to hold on to half dozen hairs on my head. But I wouldn’t like to see everyone bald. I like seeing how people use their hair to express themselves. When I see someone with their hair dyed a wild color my only concern is how bad it may be for the hair and if I’m crossing that narrow line between looking and staring. But the look? Really not my concern. Makes the world a more interesting place to exist.

I can relate with that.

In my country, there’s a good humoured way to describe the “beard” I have: half a dozen hairs, playing cards, and they still haven’t found the table. Spotty, thin, uneven, that just passes a sense of being unclean when it starts to grow. And the itching sensation… At least I don’t get that greenish tint on my skin when the hairs are close shaven. Those guys are really unlucky.

I just hate shaving.

I’m not trans but I can relate with this. I would live very happy without facial hair.

Don’t know and don’t care; looks fluffy and cute.

Good for you, then.

Standard chili around my part of the world is this one.

Medium strong.

I’ve read you guys have a too sweet baseline for flavours, due to the overwhelming presence of corn syrup in everything.

Iberian cuisine, as in Portuguese and Spanish (fuck those guys; they can’t make proper bread even if you teach them!), can be spicy but adding heat to a dish serves to accentuate the underlying flavours.

Off the top of my head, I can think of a simple roasted chicken with lemon and mussels.

The chicken is just prepared by seasoning the chicken with coarse salt and stuffing it with a whole lemon, with the ends cut, and roasting in the oven. With the chicken ready, you just take the lemon from inside the bird and squeeze it over. Base flavours are lemon and salt, with the chicken fat binding everything together. You should complain the meat is a bit under salted; it means you are actually tasting it.

The mussels are prepared with white wine, salt and garlic. The garlic is chopped and slightly fried, just until fragrant, in olive oil. The mussels are thrown in, lightly salted, tossed in the base, over high heat, then the wine added and the pot covered to steam the mussels until all are open. Or can just sprinkle salt over the mussels on your plate. You want to taste the mussel.

These are basic dishes any child can eat. Not too extreme flavours. Adding a chopped chilli to the mussels base and a chilli inside the chicken will add a sligh note of heat to the dishes, embolden the overall flavours, but you will still be getting the base flavours after swallowing, lingering in your mouth.

Food should leave a memory. It’s supposed to be flavourful, not painful.

Orange goes well with fat rich meats and the thyme accentuates it. That’s a nice take. But I risk the original oranges used would be bitter oranges, to give the dish an extra touch.

Try to roast some pork belly marinated in orange juice, white wine, garlic and bay leaves. Overnight and chilled. Then allow the meat to dry over a rack for thirty minutes and give it some coarse salt. Drizzle with a bit of olive oil. Low heat oven for two hours, then high heat to crisp the skin. Turn upside down midway. Bast regularly with the marinade. Slice thin, serve with finely choped onion, garlic, bell pepper and parsley, with orange zest added to it. In the fat that rendered, over high heat, sautée two chillies, add two or three sliced oranges and allow to brown at the edges. Sprinkle with thyme. Fresh bread and a strong red wine. Don’t drive afterwards.

Nonetheless, I must ask: who, where, when and how?

To quote a portuguese writer, very loosely: better food is served on a portuguese farm kitchen table than in the great dinning halls of Europe.

Yes, it is, and, yes, it is!