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Reminds me of Indonesian fermented cassava, tapai: http://en.wikipedia.org/wiki/Tapai
It's sweet and slightly alcoholic. If you make it with glutinous rice instead of cassava, you'll also end up with some sweet alcoholic liquid.

We have most of those Nestlé and Cadbury chocolates here in Australia produced locally, and they're not as sweet here. I thought USA would have Maltesers and Twix too, they're produced by Mars Foods. Not sure why your Crunchie honeycomb tastes like styrofoam, maybe it's just stale?

My favourite British sweets are Lion bars, Tunnock's wafers and After Eights. I don't know why I like Tunnock's wafers, the wafers aren't very crunchy and often even taste stale, but if they've been around for over 50 years and "more than 5,000,000 of these biscuits made and sold every week" (http://en.wikipedia.org/wiki/Tunnock%27s#Wafers), maybe I'm not so weird after all.

There are 2 Indonesian soy sauces; kecap manis (sweet soy sauce) and kecap asin (salty soy sauce). The salty soy sauce tastes a lot like Chinese soy sauce, I guess that's why it's not as unique and well-known as kecap manis. I put both kecaps in my nasi goreng.

Has anyone read about soy sauce made with human hair in China? Yum yum... not.
http://www.generalnonsense.net/showthread.php?t=4814

I'm in Australia and prefer the sweeter style, and so far my husband and I have tried Australian, British (didn't like any of them, too dry for us) and Irish ciders, and then I tried Rekorderlig brand cider from Sweden, and it ruined all other ciders for us. It's soooo fragrant, and the sweetness is not cloying like other sweet ciders. Adding ice cubes makes it a bit dryer and just perfect. Their pear cider is quite good too, but the strawberry and lime cider tastes like strawberry Fanta, everyone likes it but us.

My second favourite is Pipsqueak which is Australian. For some reason it's better on the tap at the pub than from the bottle.

Reading this post and comments made me realise how automatic feedback-giving is to me, not just with other people's cooking, but also with my own - I just say it without thinking whether the opinion is wanted or not. On the other hand, I've also realised that when I have to deliver a negative feedback I always balance it out with a positive one and add a suggestion, e.g. "the flavour is good, but it's a bit dry, maybe it needs more butter or oil?"
If there's nothing positive to say at all, don't say anything and just bring a better version to try next time. As she's open to suggestions and trying new, non-vegan things (which is fabulous!), over time she'll probably keep vegan cooking to what's suitable and she'll also be able to experiment to improve her vegan cooking too.

I was in Buenos Aires for only 2 nights, and only got to El Cuartito on the second night. The next morning we tried to get more empanadas from there just before going to the airport but they were not open for the day yet... I almost cried.

Hmm i added a <strike></strike> tag to the word "bastardisation" but it didn't come out, and now the text's confusing.

Anyway, yeah, I'm possessive about Indonesian food :-/

instant noodles, especially indonesian mie goreng.

dashi, japanese soy sauce, cooking sake, mirin and sugar.

@neeki again: hmph i've just realised you were asking where to get the waffle makers, not the stroopwafels themselves. well, most aussies don't even know what stroopwafels are, why would big w, target or kmart stock stroopwafel makers?

here's a recipe: http://www.dianasdesserts.com/index.cfm/fuseaction/recipes.recipeListing/filter/dianas/recipeID/694/Recipe.cfm

you can buy the waffle iron online, but i'm guessing it will be heavy so watch out for the shipping cost.

i have it for breakfast on toast, accompanied with a strong cup of espresso. boinggggg!!!!!

I use tahini, a generous amount of olive oil, lemon juice and water in my hummus. I used to have the same problem with texture until I found a blog entry that mentions peeling the chickpea skin, and that was a lightbulb moment (or more like "duhhhh" moment). Peeling the skin really makes a difference and my hummus is now really smooth. I have to admit though, standing in the kitchen rubbing my fingers over a kilo of chickpeas for half an hour is very. Bloody. Tedious.

@yukiyummy: apple vinegar kit kat is really nice, the sourness is very subtle, the flavour is sort of yogurt-like.

i love the matcha and sakura flavours. i was given a box of the soy sauce flavour kit kat, it tasted ok but smelled of soy sauce, so i only reached out for it when i was desperate for snacks and finished it eventually.

i saw on the breaktown site there's also wasabi flavour, i totally want to try that!