[Unexpected Visitors for Dinner…]

Pork Adobo or Chicken Adobo is what I mostly cook when I have unexpected visitors for dinner. Then I fry Tilapia or a stir fry tofu with bean sprout. So far, it works pretty well with my guests.

[Best brand of knife: 2011]

3) Since nobody has answered one of your questions: What are most professional chefs using in their kitchens? Mostly cheap restaurant-store knives. Good knives get stolen. It's not nine out of 10, it's more like 95 out of 100. White-handled 10" chef's knives that cost $40 is the usual brand for the professional chef. This doesn't hold true in sushi-world, however, where knife cost appears to be a surrogate for penis size.

4) Learn how to sharpen whatever knives you have first before going out and buying pricey knives. It doesn't make ANY sense to practice changing edge geometry on a $2,000 Hattori KD. Go out and buy a set of sharpening stones first. No matter what knife brand(s) you go with, a good set of stones is a must have. It's money very, very well spent. Besides, your current knives might not be all that bad.

+1 Very well said Scoop! Learned a lot from that post.

[Beer in cans versus bottles]

Well IMO, I honestly don't mind whether the beer is in can or in bottles. As long as they taste good and cold, I'll take it.

[Iraqi Tea]

Welcome to the forum! That's a very interesting post. Had a good read. Thanks for the info Hassouni! I haven't tried Iraqui Tea but it sounds like great.

[What's Everyone's Favorite Beer?]

Now that's a lot of beer you have tried. I want to try other imported beers that are popular on each country like Germany, France or any other parts of the world. So far, I tasted only a couple of few.

[Homemade Altoids?]

Those altoids looks really good! Wonderful job! The way those altoids looks made me remember a local delicacy called puto seco in my place.

[Lunch! (2003-2012)]

Is that Dinaguan... or what is the ethnic context of the recipe?

Yes. It is locally called Dinuguan.

[Dinner! 2011]

Im drooling over that steak! I want that for dinner!

[Japanese sushi vs. Korean kimbap]

Well in my place, I guess sushi is more popular than kimbap. And I guess not just here but on the other side of the world as well.

[Lunch! (2003-2012)]

I cooked Pork Blood Stew for lunch the other day.

A bit messy on the side. And the camera is crap. But it taste good.

[Dinner! 2011]

Now that looks yummy! I'm thinking of chicken for tonight...

[Celery leaves]

I mostly put them on Lumpiang Shanghai when I make one.

[Shaking machine spotted in Queens]

That's a very nice vid! That a lot of effort for sure!

[Reports on Hong Kong dining]

Well thanks for that tip. I'm still looking for some places to dine in the area. I will also visit Macau for a few days so I'm also looking for good places to dine there.

[Troubleshooting: Chocolate chiffon cake]

That sounds great. I love chiffon cakes! And the chocolate flavor reminded me of the Chocolate Rice Pudding that I cooked yesterday.

[Frozen Tomatoes]

Never tried that frozen tomatoes thing. But that sounds like a good idea to try...

[Why so much water for pasta?]

A gallon of water maybe for some people. When I do my pasta, I normally just try to boil pasta in a normal water level. So I just estimate it on how much pasta I have. No particular measurement.

[A Day in the Life of a Las Vegas casino cook's helper]

Had a good read... Keep us posted.

[Breakfast! The most important meal of the day (2004-2011)]

Wow. I like that Lobster Truffle Deviled Eggs Percyn! They looks so good! I want to make one myself.

[Cooking With A Plancha]

Have one of those as a gift. And I don't use it often. I remember using it twice and then after that, never had the chance to use it again. Mostly when grilling and cooking foot long hotdogs.

[Shaking machine spotted in Queens]

How is the result of the shake then? I'm sure they're very well shaken. (thinking if there are some machines that doesn't get the job done pretty well) I've seen a couple of that shaking machine in a bubble tea like store here in my area. I think they're really cool.

[Good foods: frozen, thawed and reheated]

Lumpiang Shanghai ready for fried but stored in the freezer. Also a local recipe in my place called Everlasting.

[Pierre, Hong Kong]

Hoping to try this restaurant when I get there in October... Care to share some pics of what you ordered?

[Reports on Hong Kong dining]

I will visit Hong Kong this coming October and this thread seems like a good guide to read. Thanks for the suggestions!

[Definitive pronunciation of kitchen-product brands]

Keep them coming guys! I'm having problems with brand pronunciation as well. Good stuff!