Agreed. Kuching makes a fantastic base, and it's remarkably easy to visit the incredible, diverse places across the state. My partner and I visited in Autumn 2019 and had an amazing time. Highly recommend Bako national park in particular!
I second this! Sabah, Serawak and just about the entirety of MY is on my travel itinerary post-covid. I did not appreciate the country nearly enough when I lived there a few years ago.
Nobody believed Japan. Trump had to call Abe to consider postponement and Canada was the first country to announce they wouldn't send their athletics to the summer Olympics in Tokyo on March 22.
I once smoked mullein (verbascum thapsis) rolled like a cigarette. I was surprised how light and soothing the smoke was. It is said to act as an expectorant (helps you cough up gunk) and, topically, is soothing to skin.
I think that would be a good candidate for vaporization. Maybe you could get the expectorant effect without taking in carcinogenic smoke.
Sailing stories always become a little more dramatic with each retelling. An orca 15 feet above you on a small boat would be awesome and terrifying in a way units of measure cannot express.
I agree. For those with ADHD, especially on the instant release ritalin, it can help to line a "power hour" up with important tasks, things you know you're going to avoid when the meds wear off, or things that take a lot of planning but make later stuff easier.
Also knocking something out early in the day can create momentum and stop inertia.
I find the Thai versions of sriracha sweeter than Huy Fong's version, which suits its original use as a dip for seafood. I prefer Huy Fong's sriracha with western foods.
I'm suspicious of the genetic taste for cilantro. In Asia only Koreans and Japanese tend to dislike it while Chinese, Thais, and Vietnamese eat tons of it. Koreans and Japanese have other strong tasting herbs like minari and shiso that they happily eat. I'm not convinced it isn't just culture and familiarity.
There is a specific flavour (or flavours) in cilantro that can only be tasted by certain people. That ability is genetically linked. The flavour apparently tastes like soap. Similarly the ability to smell the really offensive odour of natto is also genetically linked.
However, I think it's a stretch to go from that (the ability to detect certain substances) to the idea that all tastes are genetically linked in a substantial way. For example the rate of ability to detect the soap flavour in cilantro is quite low (between 4-14 percent of the population based on random google searching) -- geographical variations in that ability might affect it's use in regional cuisine, but it's low enough that it might not. Most food doesn't have any similar obnoxious flavours, so I think you are correct that regional variation is more cultural than anything else. For example, the peoples of Korea and Japan are not really so different (and are even very, very close geographically), but Korean food tends to be incredibly spicy while Japanese food is decidedly not spicy.
There's a SNP which affects if one finds cilantro to taste like soap[0]. For many people where it tastes like soap, they don't enjoy cilantro. I'e come across people who profess it to taste like soap and like that, but not many.
