Having this Web site has reacquainted me with many childhood favorites, like this Bin-Bin Rice Cracker. I remember that it used to cost 69 cents then, and now it’s 89 cents. I won’t Go There by telling you how many years ago that was; I’ve got to keep some things to myself.

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I’ve had a Ziploc bag of this Preserved Sweet & Sour Mango With Chilli—minus two pieces—in my refrigerator for a week now. And you know what that means. I didn’t like this snack. I found its taste too briny, so much so that I couldn’t concentrate on any other existing flavors like the sweet and sour. I think this is one of those items that’s better in theory than execution. One good thing I have to say about it, though, is that it’s crunchy like a pickle. The end.

Like salt, sugar, and butter, Sriracha Hot Chili Sauce makes a lot of things better. I like to add a few squirts of it to pho (Vietnamese rice-noodle soup), fried rice, and fried noodles.

When I want a sauce with texture and to increase the tongue-burning factor, I grab Sambal Oelek Ground Fresh Chili Paste.

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To eat fresh longans, peel the brown skin to reveal the translucent sweet and juicy flesh, and chew around the black seed. When this tropical fruit is out of season and unavailable in grocery stores, there’s an alternative that should be readily purchasable.

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