It was a first draft. But so far, her breakup email read something like this:
Dear foodie boyfriend—it’s been fun, but it’s over. You see, staying with you is turning me into a fat ass.
“Um, maybe something a little less harsh?” I suggested, exchanging Daisy’s...
published: Jul 23 2009 - 11:00pm
As a general rule, I try to throw away things that have been sitting in my refrigerator for six months. But when a Michelin-star chef tells me to eat old poultry, I give him the benefit of the doubt.
Chef Frederic Chabbert of Petrus gave me the goose liver terrine as a gift in December last year...
published: Jul 16 2009 - 11:00pm
“Say that again?” I queried. It was hard to believe.
“No water. No peeing,” came the response from Jaakko Sorsa, the chef of FINDS. I already made him repeat it twice, and he once again confirmed that a certain Hong Kong restaurant notorious for its strict training...
published: Jul 9 2009 - 11:00pm
You know the story—an ugly duckling turns out to be beautiful swan and if the other characters behaved less judgmentally, they wouldn’t have felt like such schmucks in the end.
It was this classic tale with its wholesome message of inner beauty that inspired me to do it—I was...
published: Jul 2 2009 - 11:00pm
We were in a bar. I can’t remember how many rounds we’d had.
It probably wasn’t the most brilliant idea to go on a bar crawl within 24 hours of landing in New York City. But someone should’ve held me back before the red beet sangria, bubble gum martini, miso butterscotch...
published: Jun 25 2009 - 11:00pm
It was a tree-shaped spatula.
“Aww, thanks... I love it!” I said with conviction while stuffing the wrapping paper and satin ribbons back into the gift box.
I had just the place for it—behind closed doors on the top shelf of my kitchen cupboard, next to the microwavable egg cooker...
published: Jun 18 2009 - 11:00pm
I thought I had seen it all. But then last week, someone offered me nougat in exchange for sex.
You read correctly—the man in question was indeed referring to nougat, or nougatine, the classic French candy made from three basic ingredients: sugar, almonds, and egg whites. I’ve had a few...
published: Jun 11 2009 - 11:00pm
“I figured it out,” she gasped. “I’m the Judas cow.”
The dangling slice of Kagoshima beef tenderloin fell from her chopsticks with a plop. Christine sat frozen in the dark corner bar seat at Wagyu Kaiseki Den.
To better understand what just happened, let’s...
published: Jun 4 2009 - 11:00pm