Serious Eats - seriouseats.com

I would also suggest some follow up reading if you want more detail on how and why ice cools and dilutes your drinks. http://www.cookingissues.com/2010/09/02/cocktail-science-in-general-part-1-of-2/

I make Asian rice noodles all the time for my wife who has Celiac. Most regular Chinese or Thai rice noodles are gluten free. The last one I made was mei fun rice noodles cooked till they were done in salted water. (iirc it was drop in boiling water and turn the heat off and wait for 10-12 min) Next, Made a broth with chicken stock, soy sauce (I use San J organic wheat free Tamari) , lemongrass, fish sauce, ginger and minced Jalapenos. Meanwhile, I cooked a flank steak sous-vide (127 degrees F for ~45 min - 4 hrs) with soy sauce dried chili flakes and ginger in the bag. After it came up to temp, I seared it in smoking hot peanut oil on a cast iron pan. Toss the cooked noodles in the broth, Cut the steak across the grain very thin into slivers small enough to eat with chopsticks without cutting; and lay them across the top. Finally, I garnished the whole thing with sauteed sliced shitakes, cilantro and seared scallions (my wife doesn't love scallions raw).

I have always been a single flipper (conventional wisdom/mass hysteria and all that) but felt deep down that multi-flipping might be the way to go. Thanks again for the leg and brain work.