Crookedplatipus

When I was a kid in Kansas City (some 20-30 years ago), there was a burger joint not to far from my house. The guy that built it invented an elaborate model train system that would deliver your food to your table. You ordered via telephone at your booth. It was tremendous fun watching all the trains running everywhere without a crash.

My favorite (and this is also my favorite word in spanish) is Caliente! And, yes, I like to shout it in a suave, latin accent.

Helps to keep the sugars from crystallizing.

I find tilting the knife slightly to the right while doing rapid slicing tends to eliminate the problem. My slices fall into a nice row instead of flying up and all over the place.

Well, for one, I rarely use table salt with anything. Just personal preference. I always presalt my meat, even the tender cuts. It tends to brown quicker and better and I've never had an issue with it sucking the moisture out of my meats. That's a complete wives tale, as far as I'm concerned.