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Luke is a really great little French-German John Besh place in the CBD. I love the crab ravioli.

I think, given the choice, I will always choose a good biscuit over any other bread.

Instead of carving, you might think about woodburning.

I help run a shop in New Orleans that does a Sorbellini... a wine glass with a scoop of cold fruit sorbet, with prosecco poured over the top! It's delicious. I especially like the blueberry white peach or the raspberry.

If you're considering doing it with a cold pan, why not leave the pan in the oven during preheating?

Vinegar (except really fruity balsamic) just makes me nauseated.
Mustard or mayonnaise of any kind.
Raw onions or onions with any kind of bite left in them. Onion flavor is incredible, but the texture is awful.
Tapioca pearls.

Soy sauce on mashed potatoes or blue box mac and cheese.

I definitely salt my tomatoes. They actually give off a little juice this way, and it works fantastically for salads.

I sort M&Ms and jelly beans by color, then suck the shell off each one from the color with the most to the color with the least, so the last repetition I am eating one of each kind.

I used to drink soy sauce and I still like putting soy sauce on macaroni and cheese, mashed potatoes, cabbage and bratwurst, and a whole host of other inappropriate things.

I am pretty sure I prefer broccoli stalks (well prepared) to the florets.

I do the same thing with eating pizza crust-in, then starting over from the point and finishing with the middle. I also eat my burritos from both ends.

When I'm eating nachos or something with a bunch of toppings I like to immediately put together a chip with a little of each topping to the side and plan to eat it last.

I like to eat all the foam from the top of my cappuccinos. It has a lovely mild flavor and succulent texture.

I like to freeze applesauce cups and shave them bit by bit like a hard ice or a sorbet.

I pick most of the pepperoni off my pizza to eat it last in one huge bite.

Go with the lemon curd in a vanilla cupcake, and top with a really nice lemony buttercream. The place where I work does this and it is beautiful and amazing. As a lemon lover, I think it would just be a bit too much with a lemon cake as well, and the added touch of sweetness from the vanilla cake would offset the slight tartness from delicious, delicious lemon curd beautifully.

(Would you mind sharing your recipe for lemon curd?)

Sometime between 7:30 and 9:30, depending on where we're eating (at home or out), whether the boy is at school, and when we get hungry.

Louisiana satsumas are the best!