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Kent Wang

eGullet Society staff emeritus
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Topics posted by Kent Wang

  1.  

    What do preservatives taste like?

    By Kent Wang, in Ready to Eat

    • 2 replies
    • 5,400 views
  2.  

    Non-Scottish "scotch" whisky

    By Kent Wang, in Spirits & Cocktails

    • 9 replies
    • 4,306 views
  3.  

    [DFW] Mi Piaci

    By Kent Wang, in Texas: Dining

    • 5 replies
    • 3,285 views
  4.  

    Baby kiwi

    By Kent Wang, in Cooking

    • 2 replies
    • 1,455 views
  5.  

    Beautiful food words 1 2 3 4

    By Kent Wang, in Food Traditions & Culture

    • 98 replies
    • 22,185 views
  6.  

    [Austin] Chinese New Year at Pao's Mandarin House

    By Kent Wang, in Texas: Dining

    • 9 replies
    • 6,922 views
  7.  

    Cross-cultural affinities

    By Kent Wang, in Food Traditions & Culture

    • 14 replies
    • 3,112 views
  8.  

    [Austin] Quality Seafood

    By Kent Wang, in Texas: Cooking & Baking

    • 6 replies
    • 6,712 views
  9.  

    Concinnity

    By Kent Wang, in Spirits & Cocktails

    • 0 replies
    • 1,070 views
  10.  

    Marbling in pork

    By Kent Wang, in Kitchen Consumer

    • 7 replies
    • 9,078 views
  11.  

    Pics of your bar and cabinet

    By Kent Wang, in Spirits & Cocktails

    • 0 replies
    • 1,081 views
  12.  

    [Austin] El Gringo

    By Kent Wang, in Texas: Dining

    • 5 replies
    • 6,523 views
  13.  

    Eliminating vodka from my cabinet

    By Kent Wang, in Spirits & Cocktails

    • 22 replies
    • 3,232 views
  14.  

    Where does all the confiscated food go?

    By Kent Wang, in Food Traditions & Culture

    • 22 replies
    • 4,903 views
  15.  

    Who deep fries more?

    By Kent Wang, in Food Traditions & Culture

    • 10 replies
    • 4,452 views
  16.  

    [Austin] FINO Restaurant, Patio & Bar

    By Kent Wang, in Texas: Dining

    • 8 replies
    • 2,467 views
  17.  

    Cafeteria jargon

    By Kent Wang, in Restaurant Life

    • 1 reply
    • 1,531 views
  18.  

    What's the organ that is connected to the gizzard?

    By Kent Wang, in Cooking

    • 12 replies
    • 12,152 views
  19.  

    Pictorial: Steamed eel

    By Kent Wang, in China: Cooking & Baking

    • 7 replies
    • 4,163 views
  20.  

    Soup in shot glass, perfect as hors d'oeuvre 1 2

    By Kent Wang, in Cooking

    • 30 replies
    • 23,833 views
  21.  

    Buying spirits online

    By Kent Wang, in Spirits & Cocktails

    • 12 replies
    • 4,505 views
  22.  

    Pictorial: Salt-pressed duck gizzard

    By Kent Wang, in China: Cooking & Baking

    • 8 replies
    • 11,486 views
  23.  

    The rise of non-Spanish tapas

    By Kent Wang, in An eG Spotlight Conversation with Jose Andres

    • 1 reply
    • 5,685 views
  24.  

    Xiaolongbao: Taiwan challenges Shanghai supremacy?

    By Kent Wang, in China: Cooking & Baking

    • 5 replies
    • 5,389 views
  25.  

    Shanghai: Michelin and Zagat

    By Kent Wang, in China: Dining

    • 7 replies
    • 10,870 views
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