Kinda dead in here lately

It seems the last couple years, ever since I tried to rehydrate
dried squid, the traffic has kinda died down ;-)

But the learning and experimenting goes on.  

Has anybody had any bottles of fermented shrimp sauce explode
lately?  Made any good squid and fermented sharkfin-fried rice?

Maybe you went to China (which was the last, and most excellent
series somebody posted here).  Or India - and had a
Quarter-Pounder with Special Masala Hindu Sauce.

Or Vietnam during the rainy season, eating fried leeches and sago
worms.  Or Thailand with toasted water bugs.  Or Korea - maybe
you made spinach kimchi?  

Or had an outstanding dish as a restaurant that you'd like to
duplicate?  Or maybe you just made something at home that tasted
pretty-damn-good.

-sw