Duvel

What was it like ;-) ?

I think you will be fine with the cheap one. For a long time I used a very similar model that came for free with two dozen bretonian oysters. The traditional style has a thick short blade, the guard Is usually there to protect you from cutting you fingers with parts of the shell as well as preventing part of the shell to splinter off and getting into the oyster by too enthusiastic shucking (like this one http://www.amazon.fr/Tefal-K0693014-Couteau-Huitre-Métal/dp/B00EHAG8WI/ref=pd_sxp_grid_pt_2_0 ) Since you have already proper protection and don't work in an oysterbar with impatient customers I'd consider it optional. There are a lot of oyster knives out there now with a long sharp blade (eg. this one http://www.amazon.fr/Birambeau-5968-Ariane-Ouvre-Huitre/dp/B000SA8766/ref=pd_sim_sbs_k_1?ie=UTF8&refRID=0BR02373VAXJRQJM9QYB) and I have to admit that while it takes a slightly more delicate approach - more like "feeling you knife" in the oyster that the "stab&twist" with the classic one - I like the results: done right less danger of getting pieces of the shell in you oyster. But I had to practise ...

Strange. When I hear "spag bol" I always think of Heston Blumenthals "In search of perfection". Excellent read ...

I am all pro regulating food names or designations. Usually when I buy food - especially item with a premium price - I'd like to get what I intneded to buy. If I am out to buy a Roquefort I really want that and not a Bleu d'Auvergne (cow instead of sheep) or any other nondescript "blue cheese". Now, if I get an "American Roquefort" made from raw sheeps milk, coagulated with the same rennet and inoculated with the same strain of Penicillium would it be the same ? Maybe. But riping would take place in another place, conditions may vary etc. We are used to like and pay dearly for specific wines from special places, specify the grape we like and the style. Nobody would question that buying a Chateauneuf du Pape should get you exactly what you pay for and not a wine made from the same grapes in the same style but from Napa Valley. It might be a fine wine but definitely not what you asked for. Nobody forbids you to use the decription "in the style of blahblah". Germans love Schnitzel, but they are usually made from pork and the "healthy" one from turkey. They are called "Vienna style" and the meat type is given as they are pounded, breaded and fried but nobody would call them "Vienna Schnitzel" as those ones are made from veal and fried in lard. Its a fair solution: you know what expect approximately, but are not cheated into investin into an orinial dish hen you just get a copy (which might be not inferior, mind you). So in conclusion: a proper (and maybe protected) name helps the customer to choose what he really wants. If someone wants to indicate what his products resembles using a phrase like "blahblah style" is from my perspective a fair solution to help the customer decide whether he wants the products or reaches out to get the original.

Bonkboo, I would go with something a little more rich to complement the acidity and fruitiness of the Saison. Maybe circular puff pastry base, some "confit" meat (think Rillette, slice of foie, slice of Boudin noir), something sweet on top (caramelized apple, onion marmelade, ...) and a dusting of the herbs you put in the beer ... Good luck with the "Brew & Chew" and let us know how it turned out ;-)

Could you tell us which type of beer you want to match ?

"Gourmet" by Lu Wenfu comes to mind ...

I visit Korea on a semi-regular basis and - being fond of the local cuisine - have bought a couple of koren cookbooks over the years. In my opinion "The Korean Table: From Barbecue to Bibimbap" by Taekyung Chung is a nice mixture of authentic and approachable.

I think the german mindset will favor rather larger burgers on offer, offering more substance for a comparably smaller invest. I am thinking Big Tasty Bacon in a Maxi Menu. But then again, it could be only me ....

Liuzhou, You will need to clean the kidneys and soak them in salted water for around 30 min (you may add a slice of ginger). After that pat dry and fry over high heat in clarified butter with garlic and persil for about two minutes. Alternatively, with ginger and finely sliced scallions in neutral oil and add a tiny bit of Zhenjiang vinegar at the end. Anything longer than two minutes will result in a rather "al dente" experience ...

There was an article in the NYT a couple of months ago about cold soups spiked with spirits. They featured a cucumber soup with Hendrick's and avocado which tasted quite good. It is more like a savoury cocktail, especially if you add a pinch of salt. I thought that adding cilantro would be interesting, however the original was much better. The cold soup/cocktail worked pretty well with a batch of freshly fried shrimp croquettes ...