I was talking with my vegetarian colleague about the risk of stumbling across ingredients which have animal origin, like various E-numbers, and as I searched the internet, I found this interesting thing:

Sanguinaccio dolce (Google translation) - a chocolate cream with pig’s blood.

Since it is a Carnival tradition, it must be really old. Too bad that the description is so laconic…

I bought some mojo rojo, as I want to make papas arrugadas today. So I found some spanish recipes in google, hit “translate” and got this:Popes wrinkled with gravy. Where will I get 1kg of small Popes? 

NOTE: I put the story on another server, as this is a single story I want to share, where I don’t want any bots & spiders to pick up certain details.
 
Imagine you go to a restaurant, for a dish you have had a dozen times before. The chef greets you kindly, spreading this aura of unquestionable mastery, since, well, he already made the a dish a handful of times! Sounds dubious? Well we have seen situations like this a couple of times now. READ ON…