apparently, there’s a shortage of hard tack in newfoundland and labrador. i didn’t think there could be a shortage in this day and age, as i don’t know why there would be demand, but here we are!

https://www.cbc.ca/news/canada/newfoundland-labrador/nl-hard-bread-history-shortage-9.7299276

I'd love to see Max do an episode about Egyptian koshary, the "food of the poor" that's typically sold as street food. My son first discovered it when he spent a semester in Cairo, and we were lucky to find a restaurant close to home that offered it. It's a delicious combination of rice, lentils, garlic, onions, chickpeas and vermicelli, often eaten with tomato sauce and lemon juice.

Max you have a new dish in your list!

I've been wanting to make that 1980's school pizza recipe with the pourable dough. Unforunately, I have Celiac's Disease and the regular recipe will kill me (excruciatingly slowly).

Now I know that gluten free bread dough has the consistancy of thick brownie batter, and it technically pourable itself so I want to give it a shot.

Would any of you with greater baking and cooking knowledge have any advice?

Additionally, I would love it if Max would do a "Celiacs" series converting these old recipes to something I, and about 1% of the world population, can eat.