More Tips & Takes on Cooking at Home
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- Опубліковано 3 чер 2024
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0:00 - Sous vide grammar
0:31 - Wagoo
1:02 - Get Petty
1:43 - Mexican oregano sub
2:14 - No Dishes in the Sink
2:59 - Evercrisp
3:27 - Grow basil this summer
4:04 - Imported vs local
4:50 - Espresso at home
5:15 - Are preservatives bad?
6:56 - Shamed brown-baggers
7:42 - Frozen pineapple leaves
8:08 - Ending the chicken-washing debate
10:21 - Outro
10:35 - Ad for CoPilot Fitness - Навчання та стиль
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I can verb however I want to verb, and you can't internet celebrity me into stopping.
thank you for the LOL
Verbing weirds language
@@ninjalectualx I like to language all over the place, you can't stop my languaging. I language so hard.
Yeah, anyone who tries to tell me how to verb is getting stubborned!
Verbing my nouns is my favorite hobby
counterpoint: sous vide being used as a verb MAKES it a verb
Yep that’s just the nature of speech and word borrowing. And besides, we’re not French speakers!
That’s the linguistic perspective on things certainly
@@oo-ek5pnBy the people, for the people(cheesey but accurate).
Same with “grilling” as a verb when we have grills
The only bad take in the whole video. Language prescriptivism is annoying. I microwave things all the time, what's wrong with ovening a thing or two?
counterpoint: if someone asked me to “oven them a cake” i would be 100% delighted, what a great phrase
and people use "microwave" as a verb. so it's a dumb thing to complain about.
Grill me a cheese, perhaps?
Why do they call it oven when you of in the cold food of out hot eat the food?
@@bloozism
To be fair, wave can be a verb, and thus _microwave_ feels more natural, especially since it’s generally something that requires more immediate interaction. Oven cooking on the other hand, or even potentially stove top cooking, is slower and less action heavy
@@EnemyToadexactly. That's why you of in the cake.
Personally for bringing lunch to work, I found buying a bento box to be a massive help. I don’t really follow the bento box rules per say, but all of my husbands co workers always comment on his “fancy lunch” despite it simply containing a ham sandwich
Edit: I have come to understand I have spelled “per se” wrong. However I do not care.
My salad bento box and baby crockpot are always the talk of the office. And they encourages to actually pack my lunch insteadof ordering out. I love those little guys 🥲
Since this whole video and comment section is about fun pedantry: it’s “per se”, not “per say”.
this is the awesomest food thing ever, it's all sections and stuff
@@WayneNoorey then we also must comment that Shaq is pronouncing "cretin" wrong, since it's a french word. Just sayin ;-p
Clothes make the man, box makes the lunch
i inquiry mother to oven my cake every time i birthday
it's efficient!
"I'll drive my car to work." Pff, needless details!
I'm-a car-ta work. - context clarifies the rest.
"Caprese-maxing" lmao
Pesto-pilled sent me
seriously that shit got me good
"Chicken washing apologia" - nailing the wordcraft in this video
Shaq "inventing" the UA-cam version of a list-icle
Now that's not a word I've heard in many years
You're totally correct and that new knowledge doesn't sit well with me lol
Buzzfeed not creating this kind of cooking content is as big a fumble as Sears not pioneering online shopping like Amazon.
I prefer shlong-form
@@cuthip They don't have personalities that can actually create this level of high quality content lol
EverCrisp is just expensive Wheat Dextrin. Optifiber and many other sugar-free fiber supplements are also pure wheat dextrin, and they cost much less. Wheat dextrin can be used to keep fried foods crisp, or used to thicken soups and sauces!
Made me look: Dextrin is starch that is processed to make smaller starch molecules.
i wonder how the molecular structure & aqueous consistency differs from plant mucilage? google says mucilage is mostly branched polysaccharides & i feel like that would produce a much more viscous solution than the "short (unbranched?) polysaccharides" that are dextrins.
@@whengale Polysaccharide is a much wider category of organic molecules. It includes glycogen, starch, cellulose (like in wood), chitin, pectin, bacterial slimes, and other stuff. So it's unlikely that a gooey one is going to be helpful in understanding a crunchy one, even with that in common.
@@blairhoughton7918 it would be more likely than most other types of molecules. polysaccharides are more closely related to each other than to most other types of molecules. i don't find your comment constructive and it bothers me.
@@blairhoughton7918 polysaccharides generally have a LOT of sites for forming hydrogen bonds relative to overall molecular surface area. seems like the spatial positioning of those alcohol groups (or the branching, like i mentioned--or the amount of branching) might be relevant to how water interacts with the object coated in it. 🤷♀️
I have to admit, this really explained the whole washing chicken debate
I’ve also heard slaves were given diseased chickens to cook with and they washed as a result, idk how true that is or if that’s a big reason people wash chicken still today
@@elmerglue21 I’ve never heard that, but that strikes me as a more complicated reason than one thing I know is true for certain: historically we all washed our chicken to remove detritus and dirt. Just some groups learned to cook from family members who got their (clean) chicken from a grocery butcher, and some groups were taught by parents who’s home region or country where it would have been best to wash. Just my best attempt as summarizing what Adam Ragusea and Shaq have said on the matter
I'm pretty sure Julia Child brought it up early on her show. Basically if it's going to be in the oven at 450 degrees long enough to cook through, food safety isn't an issue. But that was decades before the E. Coli scares made us change the rules to make us cook everything to 165°F (which is bad for flavor but corporations aren't into good...) I'll still rinse off anything goopy and pull stray feathers. Then dry it and leave it uncovered in the fridge for a good half hour to dry the skin.
@@empatheticrambo4890 And that in many cultures, what they consider "washing" meat would be more analogous to marinating or brining.
@@empatheticrambo4890 I "wash" mine because I get it from the farmer, and sometimes there are remnant feathers. I rinse away the excess blood or chicken juice with water, scrub the skin with salt, then rinse that off. Citrus isn't common where I live but if it were I would then scrub with lemon or lime. It's not because the chicken is dirty though.
One tip I've learned for making myself do things that need doing is to honestly tell myself, "it's okay if I only do it partially". So if I have a pile of dishes, I allow myself, completely genuinely, to just wash one dish. By the time I'm finished with the first one, 80%+ of the time I will just do a bunch. Even if I do end up just doing that one dish, I've done something, and most of the time, I do way more.
I do something similar because we thankfully have a dishwasher: the "just load the dishwasher" method, because by the time I load up all the small bowls and dishwasher safe containers and silverware, there is maybe three handwash only knives and two large pans left on the counter, and working up the motivation to handwash five items is easier since I've already been messing with the dishes. And if I can't be bothered or don't have the time, then at least there's only five items on the counter instead of thirty.
If something is worth doing, it's worth half-assing. I mean this unironically
this is the way
Genuinely a life-changing way of approaching chores in my experience
I scrape and rinse them with hot water immediately, pile them up. When I come back to clean them later it's quick and easy with no dried food that needs scrubbing off.
Great video! I do disagree with the first point though. Sous vide works as a verb in the same way that microwave does, and I'd argue that "oven that ready meal" works as well as a verb, as in "don't microwave it" in this instance.
this is definitely the best argument against the sous vide claim
And “grill”!
I finally got some Mexican Oregano from a nearby shop (an enormous amount for like $2) and now I know I can sub it in the other direction instead of buying marjoram.
the "brown-bagging" thing f*cking blew my mind. Is that really a thing in the USA? In Spain you'd be called wasteful for buying food every day. Everyone brings their tupperware here
it’s more of a toxic work culture thing than anything
@@slipperynickels"look how much money I have, I can go to fancy restaurants every day, you schlubs"
I work in a warehouse in California and everyone brings lunch in tupperware. That being said there are barely any restaurants in the vicinity and our lunch is 30 min. It would be different for an office worker with an hour long lunch and plenty of places to eat.
Yeah that shit is insane to me. Just go to ikea and get a 5 dollar tupperware.
I bring my lunch every day and my co workers would always comment on how healthy I am and tell me they would never eat that many vegetables. Thankful to work from home and avoid that nonsense.
Personally i love verbing nouns, i have nothing against the practice
I love that the word verbing is an example of verbing
its how language changes
Neither does Netshaq apparently as he proceeds to brown-bag his lunch later in the video
I dislike it but accept that it is linguistic reality.
@@christineb8148So if you like a comment are you clicking to show that you like it or clicking to add a like to it?
A note that the takeout paperbox is NOT recyclable due to the plastic lining. Same as coffee cup and Pringles tubes. I didn’t really get the lunch issue anyway, I like my tight lidded tupperware and I like hot lunch, not a sandwich person. Own up to your choices and f conformity I say, no apologies for having lunch how you have it
yeah if someone has a problem with you having a delicious lunch in a reusable tupperware instead of their $17 craft sandwich, that is a them problem, not a you problem.
my food's better than their takeout anyway 💅
I suppose if you're only putting sandwiches in there I bet you can reuse it at least once.
I think he mentioned that his are coated in wax rather than plastic? Not sure if that would be recyclable but I could see it being more likely, like how magazines are recyclable.
I’m a Patreon supporter. The patreon notes said that he thought they were coated in wax however upon affiliate-linking them (after filming) he realised they were plastic coated - but even then he still thought they were recyclable with the plastic coating.
I'm blown away by your camera presence
You're making talking to camera look effortless, it's so impressive and engaging!
If there's one good thing about UA-cam shorts, it's definitely discovering your channel ❤
Like a rich vein of precious metal, Shaq's archive is deep and valuable. Congratulations on striking gold and enjoy digging!
6:56 Peek that Simone Giertz tracking calendar in the back.
Good tips!
Good luck with your habits
Good eye!
I think you're the first person I've seen explain your second and third points about washing chicken - that it's a linguistic and cultural issue debate, not so much a real scientific debate about scrubbing down chicken with soap and water. Great takes all around.
my biggest grievances with anyone i live with is that they seem to always choose to pile up their dishes in the sink instead of leaving it on countertops. i've always found this weird because not only do the dishes accumulate dirty dishwater that makes me want to touch them even less but you also clutter up the whole sink which makes washing dishes harder and messier than it needs to be.
Exactly this! I loved my roommates, but they couldn't seem to understand that if the sink is completely full of dishes, I have nowhere to wash the dishes. Now I have to take the gross, wet dishes out of the sink and put them on the counter just so I can have enough space to start washing them. Also that's an easy way to end up with a surprise hidden knife between the pots and pans that you don't see until you find it with the side of your thumb. Ask me how I know!
@@coolkumquats It's self-perpetuating. I switched this for the most part years ago, but until then I had just this mental idea that doing dishes was a huge task, therefore I *couldn't* just leave stuff on counters. I'd grown up with "put your dishes in the sink" even from my mom. It wasn't until I stopped doing it for awhile that I realized that oh, having the sink always available to be used is amazing, and now I have fewer dishes piled up at any given time.
@janabaloghova4736 look, some of us just weren't raised right when it comes to dishes.
@@FayeVertjust go work as a dishwasher if you need to develop dish skills. letting it pile in the sink is fine. your gonna wash your hands when your done anyways
This is something i genuinely never thought about before this video, but looking back on it, too many dishes in the sink making it difficult to wash anything has been one of my recurring excuses for procrastinating on dishwashing.
in my house we never put dirty dishes in the sink, it means that you cannot use the sink for its sole purpose of cleaning things. you either put it in the dishwasher, beside the sink or better yet wash it up immediately. i refuse to start cooking in a messy kitchen and it has made cooking for me a whole lot more enjoyable and relaxing.
Same
what do you do if you have food that loses quality quickly but you just used a bowl to prep that food?
do you leave the bowl and enjoy the food, clean the bown, or (like me) put the bowl in the "not clean but not unhygienic" spot (like a knife used to cut bread)?
2:37 I have to disagree. If I do that, the reduction of usable workspace turns into a challenge of how I can cook with 1 square foot of countertop while I continue to procrastinate cleanup. 😂
On one hand, same. On the other hand, keeping the sink free makes things easier when I finally get around to cleaning.
Or I just order takeout because I’m overwhelmed by having to do dishes before I cook and my adhd brain decides it’s not worth it.
Sometimes I let things pile up, and I know it's a mood thing. Other times I'm so clean-as-you-go that only the stuff on the table needs to be washed after dinner, and I mean a roast chicken dinner plus steamed veg where I've made the bread myself at the same time...
find a spot on the counter e.g. next to the sink where you can stack the dishes in a way that doesn’t take up enough space to hamper your use of the kitchen but still is visually “unpleasant” enough to motivate you to deal with it. starting the dishes is so much easier when the sink isn’t full
Absolutely, sometimes I end up with 1f rod space and a full sink
On the sous vide point; first of all, the technique is already a now-accepted misnomer, as low-temp cooking done in a container that wasn't vacuum sealed is called sous vide. The language might be imprecise, but it has been accepted as standard and serves to communicate effectively, so, you know - it's fine :)
Secondly, I 'verb' non-verbs all the time. I "mandolin" my potatoes and I "sugar" my oatmeal. Also, there's a bunch of tools, where the noun and the verb are basically the same - blender, grinder, mill. I think mill in particular might even be a case of a noun (a physical flour mill) becoming verb-y-fied over time.
Not a native English speaker btw, so I might be completely off, but these seem like normal ways that language continually changes. Cheers!
english speakers break their own rules all the time
no need to worry as long as people understand you
@NonJohns That's my approach to communication in general - if it works, it's good haha
You're correct and not only about English, this applies to any language. This is a real thing in Linguistics: if it's widely used, understood, and accepted by speakers, then it's not incorrect.
I always thought the sous-vide part of it meant the bag not the immersion. Who actually seals the container and tries to do the whole thing in a vacuum?
Honestly the real reason I watch your channel is because you have such a way with words. Like do you do slam poetry or any other form of writing? I bet you'd write a banger novel
That could be fun but I think I’d need a lot of help from someone who knows what they’re doing
@@internetshaquille Yeah do what your passionate about, if you feel like expanding into other things I'm sure you can find someone who could help you. But yeah, awesome stuff man :)
If no one is saying sous vide as a verb then I am dead.
Hi, my name is No One
not only is the word 'aioli' changing use and thus meaning whether we like it or not-regardless of if it's got egg yolk or garlic-but also 'sous vide' is re-interpreted as a verb in English, like 'microwave'
Words change. Though I will admit-it took me a hot second to parse “air sous vide” when a friend of mine was recommending I reverse sere something recently.
That is not correct. It is not, and never will be, a verb.
You mother will never be a verb
Add the tiniest splash of apple cider vinegar to the Buffalo Sauce when heating it up in the pan. A tiny splash makes a huge difference in the brightness
Or leave out the butter. Wings are already greasy and Frank's doesn't need less spice and there's going to be bleu cheese involved (or ranch, if you're a monster).
@@blairhoughton7918 Fat carries flavor and it'd just be a runny nothing coating then.
@@InvadeNormandy There's fat on and in the wings and without the added butter Frank's has more flavor and sticks just fine.
Craving more of this shlong-form content
that's what she said
Nicely executed engagement farming with the sous vide linguistics debate! (Genuine, sincere)
Only chicken rinsing I do is when I remove one from the plastic bag while in the sink and as it is suspended in a water stream to remove bag-goo. Once placed in the baking vessel, hand, bag, and sink are cleaned.
Freshly roasted espresso beans can be frozen for long periods of time and remain fresh. Perfect for less frequently used options like decaf, and they can be ground and used straight from the freezer (I have the same bambino/niche combo)
But taking them in and out of the freezer can build up condensation, which will rapidly degrade the coffee. Freeze smaller portions, and once you take one out, leave it out.
Like if you bought a 5lb bag, split it into portions that you'll use per week or two, and only take out the next portion as needed 👍
@@cloudyviewAgree with you. The issue of fresh coffee I don't think this the best agreement aginst buying an espresso machine. It's easily solvable. Even the "one coffee" a day thing is odd to me. Espresso machines are expensive, do the math and compare it to your coffee buying habits. It's like owning a car, it pays off over time and requires some maintenance VS, say, ubering everywhere.
@@cloudyviewMyth. They don't thaw in the few seconds you're scooping so there's nothing that can happen quickly in their chemistry. That condensation goes on the surface. If you don't leave them untouched for weeks they won't freezer burn. Even with the cycling they last way longer in the freezer. Even in monsoon season (the rest of the time, in Arizona, they're more likely to get drier than moister...). But if that was ever going to be a problem, I'd keep the bulk sealed in one container and transfer a week's worth at a time to a shuttle container.
I do hate dishes clogging up the cleaning space in the sink, but I don't find the pile intimidating. So I just moved the pile -- got one of those dish bins that restaurants and cafes use for bussing. Really helpful when your in full project mode and you need your sink and your counters clear.
YES! i agree with the dirty dishes on the counter.
it even forces you to clean up before the mess gets TOO big. because in all reality when you put dishes in the sink they Tetris together really well THEN flow out to the counters anyway.
so when you go to clean the you have even MORE than you thought.. and don't even have a cleared out sink to wash them!!!
I need you to know this is one of the best UA-cam videos I've ever watched. Informative, playful, dry, everything I could want. Congratulations, onwards and upwards.
Only man for which I always let every ad play without skipping, as a sign of respect. Keep being awesome, dude.
Behind the sink at 2:28 ... congrats on your new bundle of joy!
I appreciate these videos - don’t disappear for so long my dude!
You videos are soooo good! Every time, thanks for sharing, you're one of the few channels I'm willing to watch 10+ min videos.
And they're rarely 10+ cause he's just that good. So, when they come up, you know you have to watch, because you're getting twice the knowledge that any other channel is gonna put out over 3, 45 min videos. Shaq is the king fr. Love him to death
I am a coffee roaster so lots of people ask me for recommendations for home espresso equipment and my answer is always "don't!"
Love the way you think and teach, great vid man.
You and your kitchen are looking great, Shaq. Keep up the quality educational media output sir.
Completely agree with your dishes tip! Not enough people tall a out this! It's so much easier to [be motivated to] do dishes in a clear (or mostly clear) sink. Time to send to all my past housemates...
you manage to weave solid gold generalizable life philosophy into cooking advice, and you do it with a deadpan snarky personable respect. i admire and aspire.
I'm happy you're enjoying commercial success. One of the few no BS channels that exist. Thanks for the information.
Love your vocabulary. Great tips as well.
God I love your format with the ad at the end. I appreciate it so much I'm listening to the ad right now. Also, your content, delivery, camera work, editing, etc is 🔥🔥🔥🔥which is why I'm so disappointed you don't sous vide your chicken in the dishwasher?!
7:25 It feels like someone worried about this would be ashamed of bringing their own food regardless of how its packed
love the take-out carboard thing dude.
You make valid points!
Im so about to try this evercrisp out. Sharing ideas is a real trip, never know what you'll learn next
I got a really nice petty knife this past year, and I use it way more often than any of my other knives. I've started bringing it with me to work too (I work in a bakery) cause it's really good for pastry-related tasks.
babe wakeup the shaquille just kershpeeled
You make my exact type of content. Thank you
I could just watch your videos all day.
the oven example is really funny to me (especially coming from a spanish speaker) as in spanish “oven” (horno) and “bake” (hornear) means it almost translates to english as “oven” a cake
Great video. So glad I found you
Slayful video. Thank you Shaq
Supplement your basil with rosemary, don't even have to look at that sucker for it to grow into huge bushes even under the most dire of conditions.
rosemary is a solid contender, but it does need good drainage, so basil takes the crown
Rosemary literally grows along the street here. I'd use it but I'm sure the HOA is spraying stuff I don't want to eat.
I have struggle with the bring food to work bit. I have a super irregular schedule. So i cant effective make routines around preparing food to take to work.
But not going to eat with the people im working along side is missing one of the largest and easiest times to engage in unionization.
8:27 fun fact, several countries in Europe have banned Red40
Shaq done did it again. Very good
Insane that one would go for paper lunch boxes when you could just get yourself a really decent glass tupperware from ikea for 4-5 bucks depending on the size.
Yeah I'm gonna add shlongform to my daily vocabulary, as a verb. I spent an hour shlongforming in bed this morning
as a 15 y/o with an amazing mom as a cook i love these videos
On the topic of imported vs local you also have to consider the water being used to grow said ingredients and the water added to the actual dish
What a fun and entertaining Shlong. Hope to see more UA-cam Shlongs on the platform.
Clean as you go, it's the sign of a pro
I agree with the dishes on the counter and not the sink thing, though I usually pile stuff in a 'to be washed' space next to the sink and when I have to start stacking on it too much I know its time to bite the bullet and get washing lol. Besides, washing dishes in a full sink is a pain, I would rather my sink be mostly empty other than what I'm washing at that moment.
regarding stale coffee. A container like an airscape can keep beans fresh for longer. By measuring beans for my shot and keeping the beans fresh I don't have to mess around with my machine too much to get great shots everytime.
counterpoint: Grill me a steak is accepted, why is "oven me a cake" not
Thanks for the point on espresso. Filter/Aeropress is more than enough for most people. Espresso is a hard labour of love.
I've been down that road. Quit when I realized getting it to be better than French Press requires a large multiple of the time, electricity, waste, frustration, and counter space.
Marco Pierre White primarily used a petty knife during his career as a chef. They're great!
Counter to what you said about washing chicken, I’ve seen tons of people say they wash with soap.
Thank you for the mexican oregano tip! I live in a part of the world where mexican ingredients are basically impossible to come by (e.g. dried chillies are NOT a concept here) so i your judgement in that tinga video cut deep... But now i have a more judgement-free substitute :3
I don't really go here, but I'm thrilled to find out that you're a fellow Phoenician and that you also love Hayden Flour Mills! Also, I really admire that you're able to say "I once believed this, but now I've learned more and I've changed my mind," even if it was just about something as small as an herb.
the sous vide gripe is understandable but it’s ultimately just linguistic prescriptivism
Chai tea naan bread paella pan shrimp scampi birthday cake large fry chocolate shake
Shaq you should totally do a video on ovening the perfect toast
Or toastering it.
Aw, man. I think Safeway (in Phoenix) recently stopped carrying Alejandro's flour tortillas, and when you showed that logo it daggered me.
it kind of drives me crazy how good you are at making cooking videos
Top bins! He put the swaz on this one, for sure.
I bought a cute lunch box and a bunch of glass microwaveable containers. I usually just pack whatever I put effort into making for dinner on the weekends, so my lunches are always delicious and it makes my coworkers jealous. We only get a 30 minute lunch, that's not enough time to go get food out every day. And I like my own cooking more than most restaurants anyway.
Hey I have a question about making frijoles de la olla. What can I do with the onion garlic and jalapeno after making them? I always feel bad if I toss them but when I look it up I just get refried bean recipes
Q: Will my personalized Shlongform® Peeper Mill™ have the option to embellish its size or is the production process strictly adherent to the resulting shape of the mail-in mould? Asking for a friend.
I wont be able to do it any time soon, but i now have a deep desire to get some of that evercrisp and see what it can do to some fried potatoes to see if i can get even better crispy fries and wedges or tater tots or even latkes; but esp i wanna see if multiple fryin/coolin sessions plus evercrisp results in the best possible fry ever
7:14 you could also buy a lunch box and cook more food for dinner the night before and eat if for linch the next day. When you cook food yourself, people are kinda curious about it
"if there's any art form that should be able to forego science in service of lore and tradition, it's cooking" @ 9:50 is so good. Continuing to prove why you're the 🐐
Don't give up on the gym just because you're waiting for others to finish using a machine! It's perfectly acceptable gym etiquette to ask others to take turns on a machine with them, and the benefits of using gym equipment including machines/barbells/benches over just dumbbells are really significant.
You really are the Tom Scott of cooking videos
"Can you oven me a cake?"
I love this and will be saying it from now on
Be honest, how often does your spice cabinet drawer knock one of your knives off its magnet?
what's that organizer behind your sink? looks like a bottle holder or something?
Love this point about anthropologically accurate ingredients. I'm half colombian and I live in Scotland, where it would be pretty darn expensive to get the "right" cheese to make arepas. However, do you know what is exactly the same kind of non-aged cheese and made in the UK? Paneer.
(Note : my colombian grandma coming to visit us in France has had zero existential problem using packaged grated emmental for arepas.)
Paneer is one of the easiest cheeses to make at home. It's just milk curdled with some acidic ingredient (yogurt, citrus, vinegar, etc.). Billion online recipes for it.
@@blairhoughton7918 we all choose what we bother with, I'm not buying 3 liters of whole milk to get the amount of paneer I'll need.
The linguists are gonna flay you alive for that first one
I noticed the baby bottles drying. Good on ya, king!
Shaq we need a video on most worthwhile herbs to grow and how to plant them so they will thrive. All things herb production
I'd love to, but everyone lives in a different zone!
its fun to say sous vide as a verb now i’m gonna start using oven as a verb too
I see that Simone Giertz calendar back there. What you tracking?.?
Thanks for the tip on Mexican Oregano. I think it's near impossible to acquire it here in my country. The biggest "world food & ingredients" retailer in the capital doesn't carry it, I only found it in some random webshop so far, but I'm not sure that's even the right stuff. Doesn't make it any easier that they also call "Poliomintha longiflora" as Mexican Oregano as well.
But if everything goes as planned, one of my buddies who is currently in the US will get me some to try at home, so I can finally compare. :)
regarding dishes, can i suggest getting a second dish rack for next to your sink if you have space. i put all my dirty stuff in one of my dish racks, rather than in the sink, and have a second on the other side of the sink for clean stuff. having all the dirty stuff piled up in one dish rack feels much more organized and less gross then it being on every surface of the kitchen.
Ok, I give. Three for three, you seem to be the right sort of entertaining on a reliable basis to subscribe to. On the "imported versus local" bit, I think it's ok to swing both ways for the variety. Eat regional as often as possible, these are the items that will taste the best and benefit your own region the most. But I also like supporting foreign products if the quality is high. But importantly, I think using regional products for foreign recipes provides an excuse for travel and tourism.