Serious Eats - seriouseats.com

In Belgium, it's not only acceptable to keep the glass in the cradle, it is normal to do so when you want to enjoy a Kwak. Did you even know where the name came from? It is from the sound the beer makes in the glass when you are drinking it!

I may have to change my previous entry...
I was in Paris over the last few days and last night had a great pasta dish with a friend in a little restaurant that we stumbled upon, very close to the Eiffel Tower (Il Sorrentino - 20 Rue de Montessuy - 7ième). I originally picked something else from the menu, but when some of the ingredients did not seem to be available (we arrived at the place at around 22:00 in the evening), I chose the same dish my friend ordered: Pennette Antonino with coquilles St.-Jacques & Parmigiano flambeed with Grappa.
We were sitting on the pavement outside, the temperature was still very nice out for this time of the year, when a table was rolled outside with a whole Parmigiano cheese on it on its side. It was cut open on top and hollowed. The Maitre D' brought a copper pan out with Grappa that was already in flames and poored this into the Parmigiano cheese. The hot Grappa melted the cheese. He scraped the melted cheese off with a spoon and added cooked small penne that had scallops and tomato pieces over them. He kept stirring in the mixture as to add more cheese so that we got to a sauce that was very creamy.
We both ate our dish with much contentment. We drank a nice white wine with that: Falangina Sorrentina and also had an Italian sparkling water: Ferrarelle. Definitely an address I will remember when I get back to that neighbourhood!

1) 4-minute
2) sunny-side up
3) poached
4) or any other way, as long as the yolk is runny and the white is done.