[Deckle: a long overlooked cut of beef]

On an old TV show, Jeffrey Steingarten called the deckle the best part of a prime-rib slice. He instantly became my favorite food critic.

[Phuket food and travel]

Smile lots, don't touch people's heads, keep my feet on the ground, stay away from the monks, no mocking the royal family and save room for roti.

I think I can manage that. 

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As trillium said, the kindness of the Thai people is amazing. You'll be fine.

Did I mention to be careful of the small, sliced pepper condiments?

[Phuket food and travel]

.....

I think if a stranger touched my head in my own cultural setting, I would find them dreadfully rude, it wouldn't occur to me to warn someone not to do it somewhere else!  Yikes...good advice.

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In your own cultural setting, did you ever pat a youngster on the head, even one you didn't know well?

[Phuket food and travel]

.....

For cultural dos and don'ts, I can tell you what I was taught by my friend who grew up in Bangkok, but I think she fell on the super polite side of things.  I'll note that I don't think anyone would hold it against you if you were inadvertently rude, the tolerance and kindness of most people in all parts of Thailand is pretty amazing.  Since you'll be in an area very used to tourists, some of this stuff probably doesn't matter anyway...

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I would err on the side of being super polite. The Thais are tolerant and kind, but also perceptive.

Don't stand when your companions are sitting. You want to avoid giving any impression that you feel superior. Your feet are the inferior parts of your body. Try to keep them on the same plane as another's feet. Be careful about crossing your legs. The head is the most respected part of the body. Don't touch another's head.

[Bartender's Job]

.....

"A great bartender makes sure that every customer leaves his/her bar feeling better that they did when they walked in."

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So, if a bartender gives every customer a $20 bill and tells them to go down the street, does that earn greatness?

[Bartender's Job]

Serve the customer a correctly made libation in a friendly, professional manner.

[Proper disposal of oil]

Any truth to the rumor that biodiesel vehicles attract bears?

[Garlic Press: Is there a "Best?"]

America's Test Kitchen likes the Zyliss brand.

[Sneaking raw meat from the kitchen counter]

Guilty. I still maintain that steak tartare makes a great hangover breakfast.

[Yama Vacuum Pot]

Check eBay.

Click here for a brand new one ending in about 4 1/2 hours from now.

[eG Foodblog: John Whiting]

Great stuff, John. Thanks and a happy 75th.

[Gary Regan Book Of Bourbon]

..... If someone has a source for the still and the barrels I could get the corn, wheat and rye

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I have glasses and ice cubes.

[Glaze for Baked Ham]

Recently, I saw an Alton Brown show where he coated a ham with mustard (looked like Gulden's), brown sugar, bourbon whiskey (I'll bet it was Maker's Mark) and crushed ginger snaps. I haven't tried it yet, but it sure sounded good to me.

Click here for the recipe.

[Amazing Hot Dog]

Thanks for sharing. This is great. Best of luck.

[Andean bread/sandwich]

I have a tee-shirt that says:

T N A L P P T S O

It's not a sandwich ad?

[Anonymity when posting on food and wine boards]

This is turning into one... big... teapot.

[Amazing Hot Dog]

Congrats. Good for you.

[Amazing Hot Dog]

Positive vibes sent.

[name a new restaurant]

Gin Kao

[10 Cane]

I didn't think that it was worth what I had to pay for it.

[Favorite Camping Meals and Snacks]

Ahhh..... Fond memories of Spam slices, fried over an open fire.

[Turkey Stuffing / Dressing]

The recipe must include pork sausage to have a chance of blowing my hair back.

[Premium Rums]

You don't necessarily have to pay a premium price for a rum of premium quality. That said, when I hear the word "premium" associated with any product, I assume that it means a higher than average price, no matter the quality.

[Best beef for stew?]

..... in the oven? .....

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Bingo.

[Famous Chefs Who Didn't Attend Culinary School?]

i'm pretty certain chiarello met his first wide at the cia...could be wrong.

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I suppose the double wide came next?