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Kent Wang

eGullet Society staff emeritus
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Topics posted by Kent Wang

  1.  

    Oyster mushrooms: the discussion 1 2 3

    By Kent Wang, in Cooking

    • 50 replies
    • 13,843 views
  2.  

    The "steak" cut of fish 1 2

    By Kent Wang, in Cooking

    • 29 replies
    • 8,299 views
  3.  

    Rotary evaporator 1 2 3

    By Kent Wang, in Kitchen Consumer

    • 50 replies
    • 20,257 views
  4.  

    Miscellaneous China food photos 1 2

    By Kent Wang, in China: Dining

    • 47 replies
    • 16,744 views
  5.  

    Smith & Cross Traditional Jamaica Rum 1 2 3

    By Kent Wang, in Spirits & Cocktails

    • 63 replies
    • 22,311 views
  6.  

    Sobering up after a wine pairing

    By Kent Wang, in Restaurant Life

    • 4 replies
    • 2,675 views
  7.  

    Transporting glass bottles in airplane luggage 1 2

    By Kent Wang, in Food Traditions & Culture

    • 36 replies
    • 57,526 views
  8.  

    What tools can a high-powered blender (Vita-Mix, Blendtec) replace

    By Kent Wang, in Kitchen Consumer

    • 9 replies
    • 4,090 views
  9.  

    Comprehensive collections of by-weight recipes

    By Kent Wang, in Cooking

    • 13 replies
    • 6,602 views
  10.  

    Sous vide turkey 1 2

    By Kent Wang, in Cooking

    • 28 replies
    • 31,013 views
  11.  

    Dispensing bitters and other aromatics with an atomizer, mister, spray bottle, or dasher

    By Kent Wang, in Spirits & Cocktails

    • 1 reply
    • 7,317 views
  12.  

    Citrus peeler for cocktails

    By Kent Wang, in Spirits & Cocktails

    • 6 replies
    • 5,386 views
  13.  

    Do you brine your fresh pineapple? 1 2 3

    By Kent Wang, in Food Traditions & Culture

    • 52 replies
    • 67,071 views
  14.  

    Craft cocktail bars around the world

    By Kent Wang, in Spirits & Cocktails

    • 9 replies
    • 3,333 views
  15.  

    The best Texas barbecue 1 2 3 4 11

    By Kent Wang, in Texas: Dining

    • 262 replies
    • 116,681 views
  16.  

    Pepperoni

    By Kent Wang, in Food Traditions & Culture

    • 23 replies
    • 7,922 views
  17.  

    Sous vide spirit infusions

    By Kent Wang, in Spirits & Cocktails

    • 11 replies
    • 15,932 views
  18.  

    Thanksgiving around the world

    By Kent Wang, in Food Traditions & Culture

    • 10 replies
    • 4,024 views
  19.  

    Which vegetables need to be cooked before/during pickling?

    By Kent Wang, in Cooking

    • 1 reply
    • 1,415 views
  20.  

    Buffalo Trace Single Oak Project

    By Kent Wang, in Spirits & Cocktails

    • 3 replies
    • 3,056 views
  21.  

    Citrus zest in cocktails

    By Kent Wang, in Spirits & Cocktails

    • 0 replies
    • 1,916 views
  22.  

    Tiki mugs, bowls, decorations, and other supplies

    By Kent Wang, in Spirits & Cocktails

    • 5 replies
    • 4,111 views
  23.  

    Seoul Incheon airport layover

    By Kent Wang, in Elsewhere in Asia/Pacific: Dining

    • 11 replies
    • 7,654 views
  24.  

    I've never had a problem with texture 1 2

    By Kent Wang, in Food Traditions & Culture

    • 36 replies
    • 6,924 views
  25.  

    Cheese dye

    By Kent Wang, in Kitchen Consumer

    • 1 reply
    • 1,438 views
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