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Standard Henkels chef's knife is the best I got.

Moar pig!
If it comes from the belly, I like it. Or anywhere else really.

Honestly, what doesn't go with rooster sauce?

You keep teasing me and not letting me win!
With a fork.

Still sporting the JA Henkels knife set the wife and I got as a wedding gift. It's nothing special, but gets the job done. The standard chef's knife is by far the most used one.

Again, with a fork

Um, everything?

Fondest pork memory:
Having a meal of pork belly cooked 6 different ways at The Linkery in San Diego. So amazing...

I'd like to add a couple suggestions.
First: Beyond your homebrew club, look for BJCP (Beer Judge Certification Program) study groups even if you're not looking to take the exam itself. You will learn a lot about styles and get a really good idea of how and where off-flavors come from and how to detect them. Along with detecting different malts and hops. I've found this extremely useful in tasting my own beers. Instead of saying "my beer is a little off", I can say "my beer has some light phenolics and too much caramel malt".

Second: Process, process, process. I see a lot of newer brewers far too concerned with recipes. "Give me a award winning IPA recipe!". Recipe doesn't mean a thing if you don't have your brewing process down. Especially on the fermentation end. After judging a few competitions, if you have a cleanly (or appropriately) fermented beer, you're already beating 50% of the other beers out there. Most off-flavors come from fermentation issues. Be it pitching enough yeast or keeping it at an appropriate temperature. I think fermentation control should be the first investment after the initial beer brewing kit.

Thirdly: Related to the the previous two, take a style you like (ie, don't mind brewing a lot of) and try to lock down a recipe. Brew it, taste it and determine what you'd like to change and what issues you might have. I did this with my Dubbel recently. First batch had too much Special B malt (raisin / dark fruit character), and not enough Belgian yeast character. So I decreased the special B, added a bit of chocolate, and made sure I fermented it warm (80+F). Now I love it.

Ok, rant over...

I have to agree with most fold. Do not fear the salt.

I love my pint glasses. Being a beer snob and homebrewer, they're great for all liquids, sturdy, and generally don't shatter when broken. Nearly all of them are logo'd from breweries I've visited.

My dad didn't cook really at all when I lived at home, but since I moved out and he retired, he makes a mean huevos rancheros.