Monday, October 27, 2008
After a conversation about cookware last night with our friend "Sir Pious Prius" on the way to dinner, I realized that it was maybe time once again for me to answer any pressing culinary questions y'all may have.
Anything food/restaurant/cooking related questions- send 'em my way.
I'm a professional- I know what type of underpants to wear while fonduing (thongs or tighty whiteys are best), and I can tell you why your Kraft Mac & Cheez turns out crunchy every time (don't add gravel- I keep telling you this and you keep NOT listening). Don't be shy- I won't ridicule you, well not unless you did something really, really stupid. It's called tough love, folks.
Let me help you. The first step on the road to recovery is admitting you have a problem, you know.
All I ask is that you begin all questions posed here with "Dear Chef Awesome..."
Ask away, my tasty little morsels of perfectly-cooked goodness. Ask away.
**Answers will be in the comments, my sweets. I know how impatient you are.
Posted by Whiskeymarie at 2:40 PM