Is the butter in bogs actually a big mystery? Peat bogs are cool and dry, so it makes sense for keeping food fresh, and people back then probably knew that. Calling it a ritual might just be us reading too much into simple food storage.

Mine just did that too, now I owe them fictional referee fees.

Tags seem perfect until your tag list becomes its own nightmare of specificity. How do you handle borderline ingredients, like whether fish sauce gets an "Asian" tag or a "condiment" tag, without creating a dozen micro-categories? That feels like the same organizational headache in a different font.