A few years ago, I got my hands on a bottle of St. Elmo Cocktail Sauce. When I tried it for the first time, it had so much horseradish that for a moment, I thought I was going to die.

Fast-forward three seconds later, and I was eagerly repeating the experience over and over and over again. I could not get enough of it. It was like it was kicking my sinuses in the testicles and slapping my tastebuds in the face. I became addicted.

It changed my life.

The problem with cocktail sauce though, is there's only a few occasions you can reliably snack on it. I want something I can take with me on the go. I want a snack that grabs me by the shoulders and says "WAKE THE FUCK UP, YOU HAVE A LIFE TO LIVE."

I've tried various wasabi peas and smoked wasabi almonds. Horseradish potato chips (or crisps, if you'd rather) and pretzels. Nothing, and I mean NOTHING, provides the puckered face, lose-your-balance experience I'm looking for. The only way I've gotten close is by putting handfuls of dried wasabi peas in my mouth at a time, and that folks, is just not sustainable.

And so, I come to you with my plea: I want pure, concentrated doses of horseradish/wasabi on some sort of crunchy, long-lasting snack vehicle. Yes, I have a problem, and yes I want you to enable me.

Any recommendations?

Spouse fell in love with Rancho Gordo's premium dry beans, and got a subscription.

We're now swimming in beans, but I'm not a bean lover - they usually taste bitter to me unless huge amounts of spice and vegetables are added. I prefer Asian cuisine flavor profiles, and dry beans don't seem to figure in much Chinese, Thai, or Vietnamese cookery.

But I'm game to try anything - please hit me with your favorite bean recipes. Vegetarian or vegan for preference, but I'll look at recipes that include animal products for flavoring and come up with my own alternatives.

Hello, Tildes food community! My husband and I are avid travelers, and particularly enjoy trying new and delicious foods in the places we visit - everything from local street food and mom'n'pop restaurants to high-end Michelin starred cuisine. It can be hard to narrow down the "best of" in a region, and thus-far have had some amazing meals, and some misses, while doing our own research. I'm hoping for recommendations of food travel vlogs of folks who are: not annoying, know good food and have reliable palates, and are willing to give honest feedback about the best places to eat. Any help and suggestions are much appreciated!

This is a question I've been wondering about for a while as a home baker and amateur food scientist. Why do recipes for whipped, fluffy desert components like whipped cream or buttercream icing always seem to call for powdered sugar? If I want to add sugar to a something, why would I also want to add the anti-caking agent (usually starch I think) for powdered sugar as well? Is that starch actually something beneficial for a whipped desert? Because as far as I can tell, the only time powdered sugar makes sense is when it's dusted on top of something or incorporated into a desert that is being mixed by hand and doesn't have the shear of a mixer to dissolve or emulsify the granulated sugar. And I've never had any issues just using regular granulated sugar and honestly prefer it to powdered sugar for icings, whipped cream and the like. If a recipe calls for powdered sugar, but it's being combined with a mixer or beaters I just use regular sugar and the results are great.

Anyone have any thoughts or experience as to what I'm overlooking? Or is it just a hold over from a time when electric mixers weren't common and you needed a finer sugar to incorporate the sugar by hand?

Tilderinos! I've been using a carbon steel wok for about two years. Whenever I have any recipe that involves throwing a sauce in - which is pretty much every stir fry I use it for - I suddenly have an awful time of trying to clean it afterwards. Last night after doing this it was still pretty crusty, and I'm still getting crud off as I wipe it.

If you're not supposed to use soap to prevent ruining the patina, how do you clean it properly? I see all sorts of advice ranging from water to not using water...