At what point did it become okay to now opt for the use of artificially bottled smoke for our jollof rice, and what guarantees do the promoters of liquid smoke in jollof rice have that it will be the same in quality?

The comments under the post where the adventurer is asking for contributors from specific countries are full of questions on credit and ownership since the adventurer will "allegedly" not be cooking those selected local meals 100%.

It is a cold Friday Morning here in Newfoundland, Canada and it is a different morning because I am officially a Ph.D candidate - acing ever