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From Talk

Best knives?

I'm set to buy some Shuns soon because as ride&cook said, they're very comfortable in my hand, and that's so important to me. Plus, they're so gorgeous.

From Serious Eats

The Ordering Game

hehe excellent post, after you've mastered the perfect order, it's time to do it in different accents (different from the restaurant's country) so you'd order Ethiopian cuisine with an Indian accent.

From Talk

What's your favorite kitchen sound?

I may have to go with the beautiful silence of a kitchen when working well, besides the sporadic bursts of the expediter calling an order out.

From Talk

What was your worst instance of culinary hubris or misjudgement?

When I was younger, I once confused cream of tartar for tartar sauce, but I thought to myself, "must require some liquid," so I mixed equal parts tartar sauce and mayonnaise. Yum it was not.

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Recent Comments

From Talk

Best knives?

I'm set to buy some Shuns soon because as ride&cook said, they're very comfortable in my hand, and that's so important to me. Plus, they're so gorgeous.

From Serious Eats

The Ordering Game

hehe excellent post, after you've mastered the perfect order, it's time to do it in different accents (different from the restaurant's country) so you'd order Ethiopian cuisine with an Indian accent.

From Talk

What's your favorite kitchen sound?

I may have to go with the beautiful silence of a kitchen when working well, besides the sporadic bursts of the expediter calling an order out.

From Talk

What was your worst instance of culinary hubris or misjudgement?

When I was younger, I once confused cream of tartar for tartar sauce, but I thought to myself, "must require some liquid," so I mixed equal parts tartar sauce and mayonnaise. Yum it was not.

From Talk

Question of the Day: Other people say it's 'gross,' but you love it. What is it?

Femmebot: I asolutely adore balut. Growing up in Jersey City, NJ, it was a great midnight snack with a bowl of rice, eaten kamayan (with your hands.)

My first favorite food was and always will be chicharon bulaklak, the greater omentum (outer lining of the stomach) of pork first rendered and then deep fried in its own fat. Sooo good. Although none of my friends ever eat it when I invite them over my house for special occasions.

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