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Chris Amirault

eGullet Society staff emeritus
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Topics posted by Chris Amirault

  1.  

    The Ontology of the Shun Ken Onion Chef's Knife 1 2 3

    By Chris Amirault, in Kitchen Consumer

    • 60 replies
    • 23,806 views
  2.  

    Building Drinks: Legitimate Technique or Easy Way Out?

    By Chris Amirault, in Spirits & Cocktails

    • 15 replies
    • 2,925 views
  3.  

    Beyond the Great Wall by Alford & Duguid 1 2

    By Chris Amirault, in Cookbooks & References

    • 37 replies
    • 40,127 views
  4.  

    For How Long Should You Rest Meat?

    By Chris Amirault, in Cooking

    • 20 replies
    • 30,280 views
  5.  

    Starting a Wine Journal

    By Chris Amirault, in Wine

    • 11 replies
    • 3,352 views
  6.  

    Advice for That Old Guy Behind the Bar

    By Chris Amirault, in Restaurant Life

    • 13 replies
    • 6,178 views
  7.  

    Bartender Kits, Cases, & Bags

    By Chris Amirault, in Spirits & Cocktails

    • 10 replies
    • 7,612 views
  8.  

    Drink-Making Speed in a Professional Bar

    By Chris Amirault, in Spirits & Cocktails

    • 9 replies
    • 2,757 views
  9.  

    Rubs: The Topic 1 2

    By Chris Amirault, in Cooking

    • 39 replies
    • 10,638 views
  10.  

    Todd English: "Never Trust a Round Pizza"

    By Chris Amirault, in Food Traditions & Culture

    • 18 replies
    • 6,223 views
  11.  

    Skills Testing as Part of Job Interviews 1 2

    By Chris Amirault, in Restaurant Life

    • 31 replies
    • 14,842 views
  12.  

    Thomas Keller's Ad Hoc at Home 1 2 3

    By Chris Amirault, in Cookbooks & References

    • 74 replies
    • 27,423 views
  13.  

    Wok Hei, High Heat, and Oil: What's the Relationship? 1 2

    By Chris Amirault, in China: Cooking & Baking

    • 30 replies
    • 23,785 views
  14.  

    Potatoes, Anchovies, & Jansson's Temptation

    By Chris Amirault, in Cooking

    • 14 replies
    • 7,586 views
  15.  

    Sam Sifton Era at NY Times

    By Chris Amirault, in New York: Dining

    • 17 replies
    • 6,960 views
  16.  

    Ingredient Sizing in Chinese Cooking

    By Chris Amirault, in China: Cooking & Baking

    • 13 replies
    • 4,525 views
  17.  

    RIP Gourmet (the Magazine). Let's Kill the Word "Gourmet" 1 2

    By Chris Amirault, in Food Traditions & Culture

    • 28 replies
    • 6,298 views
  18.  

    Growing & Caring for a Kaffir Lime Tree

    By Chris Amirault, in Food Traditions & Culture

    • 20 replies
    • 29,820 views
  19.  

    MxMo XLVI: Absinthe

    By Chris Amirault, in Spirits & Cocktails

    • 6 replies
    • 5,136 views
  20.  

    Best Online or Catalogue Heirloom Seed Companies

    By Chris Amirault, in Kitchen Consumer

    • 19 replies
    • 8,556 views
  21.  

    Are Your Cookbooks Dirty or Clean? 1 2 3

    By Chris Amirault, in Cookbooks & References

    • 52 replies
    • 13,377 views
  22.  

    Making Breadcrumbs 1 2

    By Chris Amirault, in Cooking

    • 30 replies
    • 5,250 views
  23.  

    Dried Herb Intensity: Stronger or Weaker?

    By Chris Amirault, in Cooking

    • 11 replies
    • 2,178 views
  24.  

    Michael Ruhlman's Ratio 1 2 3 4

    By Chris Amirault, in Cookbooks & References

    • 90 replies
    • 32,812 views
  25.  

    Creating a Workable, Real-World Cocktail Menu

    By Chris Amirault, in Spirits & Cocktails

    • 21 replies
    • 7,055 views
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