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Kent Wang

eGullet Society staff emeritus
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Topics posted by Kent Wang

  1.  

    Cheese dye

    By Kent Wang, in Kitchen Consumer

    • 1 reply
    • 1,398 views
  2.  

    Shacha (aka sa cha) sauce

    By Kent Wang, in China: Cooking & Baking

    • 10 replies
    • 11,847 views
  3.  

    Korean restaurant practices

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

    • 8 replies
    • 6,818 views
  4.  

    Food art on your walls 1 2 3

    By Kent Wang, in Food Media & Arts

    • 68 replies
    • 24,670 views
  5.  

    Shrimp heads

    By Kent Wang, in Cooking

    • 14 replies
    • 25,365 views
  6.  

    Which tequila to use for mixing 1 2

    By Kent Wang, in Spirits & Cocktails

    • 35 replies
    • 29,612 views
  7.  

    Sous vide bags

    By Kent Wang, in Kitchen Consumer

    • 5 replies
    • 7,527 views
  8.  

    Domaine de Canton 1 2

    By Kent Wang, in Spirits & Cocktails

    • 25 replies
    • 7,017 views
  9.  

    Dong dong ju

    By Kent Wang, in Elsewhere in Asia/Pacific: Cooking & Baking

    • 17 replies
    • 11,067 views
  10.  

    Egg white powder in cocktails

    By Kent Wang, in Spirits & Cocktails

    • 14 replies
    • 13,902 views
  11.  

    Confit myth 1 2

    By Kent Wang, in Cooking

    • 42 replies
    • 17,175 views
  12.  

    Sous vide reheating

    By Kent Wang, in Cooking

    • 6 replies
    • 7,012 views
  13.  

    What to call the genre of new cocktails? 1 2 3

    By Kent Wang, in Spirits & Cocktails

    • 55 replies
    • 9,575 views
  14.  

    I just made up that word 1 2 3 4

    By Kent Wang, in Food Traditions & Culture

    • 90 replies
    • 19,022 views
  15.  

    Shanghai: where to shop and live

    By Kent Wang, in China: Cooking & Baking

    • 5 replies
    • 3,795 views
  16.  

    How to buy Asian noodles

    By Kent Wang, in Kitchen Consumer

    • 3 replies
    • 1,847 views
  17.  

    Bottled in bond

    By Kent Wang, in Spirits & Cocktails

    • 6 replies
    • 2,885 views
  18.  

    Favorite Bottle designs 1 2

    By Kent Wang, in Spirits & Cocktails

    • 30 replies
    • 11,903 views
  19.  

    Liver quality

    By Kent Wang, in Kitchen Consumer

    • 4 replies
    • 1,592 views
  20.  

    Saving yolks from making egg white cocktails

    By Kent Wang, in Spirits & Cocktails

    • 7 replies
    • 2,104 views
  21.  

    Liquor importers

    By Kent Wang, in Spirits & Cocktails

    • 0 replies
    • 1,140 views
  22.  

    Cured pork fat

    By Kent Wang, in Food Traditions & Culture

    • 0 replies
    • 1,714 views
  23.  

    Fancy Food Show, 28-30 June 2009

    By Kent Wang, in New York: Dining

    • 9 replies
    • 2,943 views
  24.  

    Where do foreign waiters come from?

    By Kent Wang, in Restaurant Life

    • 5 replies
    • 2,858 views
  25.  

    Tomato pie (pizza)

    By Kent Wang, in Food Traditions & Culture

    • 3 replies
    • 3,645 views
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