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Mac and cheese or chana masala.

@Kenji Red Rock is another golden ale with good bite: http://pipelinebrandsusa.com/soda_brands/red_rock_ginger_ale.html

Young At Heart

Yeah, now that I've moved...

@Kenji: can you explain the olive oil bit in real science? Are there globular proteins that affect the flavor when broken apart?

I was also pleasantly surprised that their Chicago dog was the real deal. I've recently moved to the South and it's great to have a taste from home!

My Italian grandmother used beef neck for making her spaghetti sauce.

I guess the convenience factor is interesting, but instant coffee is easily dissolved in pretty much any temperature water or milk or whatever you want to use. Add your own flavor shots. I usually dissolve my instant with sugar in a small amount of hot water, then add milk and ice. Easy.

I've made root beer, but haven't been particularly happy with the results. I'd also like to try ginger ale/beer.

What about mushroom soy? Is that the same as Japanese dark? Definitely darker and thicker than typical....

Ditto on not boiling broccoli. I wouldn't want to send all the nutrients down the sink when I drain it. I like the idea of using the blender to prevent overcooking. Adds an extra step, but seems trivial. Also like the idea of cooking some chicken in the pan with the garlic.

I'm with Terry in having seen the cup version called simply 'elote en vaso' here in Chicago and burbs (multiple locations).