Serious Eats - seriouseats.com

I gifted my favorite knife to my brother as a wedding present, I only know it's my favorite because I've done a little bit of cooking at his place. It's a Japanese folded steel chef's knife, and it fits my hand so well... ::sigh::

I could live off of beef tongue, second place goes to skirt steak.

pumpernickel (!)

I was inspired to try horse heart tartare, but my local butcher wouldn't cooperate.

Apple Sidra from Taiwan would score a 10

I'm gonna find some tare and grill up some akahorumon. The best horumon.

I have a healthy love of skirt steak

I cure the breast, confit the thigh, render extra fat, and make stock from the carcass

Peruvian!

James Bond's egg recipe from "007 in New York" is also smooth.

Between him and Nero Wolfe, smooth eggs have great fictional pedigree!

I brew about two gallons a week for myself and my friends and I adore the stuff. I don't drink it for any of the purported health benefits but rather for the pleasantly sour and refreshing flavor. It's like soda without that goopy sugar flavor. Serving it over ice makes a world of difference for the skeptical.

I recommend using a little bit of hibiscus tea in the mix, it tastes fantastic. It might be my imagination but it seems to brew more quickly with hibiscus as well.

Incidentally I once drank some Japanese kombucha (the seaweed stuff) and it was horrifying. Muddy ocean flavor in a hot beverage, without the benefit of being a salty soup. I might have liked it chilled though. In Japan they call our kombucha "koucha no kinoko" or black tea mushroom. It's really hard to find over there.

Real wasabi tastes like a rainbow: dewy, floral and vague. There's a feeling that somewhere in the distance is the sharp lightning of horseradish burn, but it's long past over the horizon and out of sight. It tastes like a prism hidden in refreshing mist.

Fake wasabi, on the other hand, is like being hit over the head with a sack of compressed dirt.