I’m not quibbling with Audi getting credit for introducing this to the US in 2013 but I was definitely seeing non-metallic (and sometimes non-gloss) green-greys, olive oil colours and crushed-mouse greys on custom Porsches, Maseratis and (I think Astons) in all of Tokyo, Shanghai and Beijing as early as 2007-9. A…

Interesting that the incumbent teams are vocally opposed to Andretti and Cadillac, not particularly opposed to Porsche and openly delighted that Audi is considering returning. It’s almost as though 30+ years of being mostly ignored by US-based advertisers and tv networks has left some hurt feelings. Or maybe they just…

For smoked fish: mix in enough lemon, yuzu or other tart fruit juice that you can just taste it, then vast quantities of microscopically-brunoised dill and chives (I like playing with my knives, it will taste every bit as good with coarser herbs.) Highly recommend with heavily smoked trout or sturgeon.

I don’t know what the basis of the design discussion actually was - maybe we’ll get more info from Wagener when he’s a little further through the mourning process. My first gut response was: Abloh takes on instagram glamping and somehow does his unearthly skewering/elevating magic to the result. If they ever make one i…

Fry morsels of bacon and slivers of hot pepper in a wok until cooked through, add a half-cup or so of schmaltzy chicken stock, toss your leftover smoked cabbage in and shake/stir to get it heated through as fast as possible. It makes a wintrier/smokier version of a side dish that’s one of the most popular at Din Tai…

I am actually in tears right now remembering the list of things I don’t get to eat anymore, and I’m in Quebec, where a number of mild-to-medium-strength unpasteurised cheeses are sold legally. I would probably murder someone right now for the opportunity to stand in Neal’s Yard or Chez Virginie and stuff my face until…

For a period in the early 80s, the Gamma was almost always used in the ads for car rental companies in Rome and Turin, along with the 300-series Mercedes. And when you arrived to pick up your keys, even if you had specifically ordered the Gamma - even if you had phoned the day before to ensure it would be there -…

Surely this is the single most French country-cooking entry in the history of food blogging? If the pan is then left out for the family goat to lick clean, I think that qualifies you for a free gite in Peycharmant...

Your comments on Deuxmoi are fascinating, especially the snide asides about stories that, had you broken them, would have topped your most-viewed pages for the year and likely gone as bullet points on individual writers’ CVs. The good news is that you’re not punching down...

A friend who worked as a car salesmen all through university alleges he used the same tactic for cases 2, 3 and 4: “It is in stock, that’s true. Unfortunately we can’t even take it off blocks until the CSIs have finished scraping off the samples. Those poor kids...”

But, but, but... I thought *real* wrenchers learned how to do that thing where you hold the two little wires in one hand, and the bolt/screw in the other hand, then the micrometer in the third hand, while quoting from memory the table on page 1024 of some oil-stained book that a monk illuminated when Henry Ford was an…

I’m not saying I’m ex-Fid, but I’m not saying I’m not either. And I’m not suggesting for a moment that this finding contributed to Fidelity’s willingness to launch target date funds (aka the best fee-generator since Markowitz.) Nor did any Fidelity person ever remind any other Fidelity person to refrain from…

For added adventure, maybe: bake the potatoes (for extra flavour, bake them in a very smoky bbq) instead of boiling them to further reduce water content; if you must boil them, boil them with the (really well-cleaned) skins in the pot; use creme fraiche instead of mayo/buttermilk to gain the lactic edge without…

That’s a winning combination for sure. What I should have said - and don’t know why I didn’t say it - is that I’ve had really good results with both Eden Foods green label and (you guessed it) San-J. 

Hi! Super-late to this. If you cook out tamari for a long time, many brands’ flavour won’t persist as strongly as most types of soy. It varies a lot from brand to brand, though. You have to experiment a little. Long-cooked, discount-brand tamari sometimes also gives you an odd flavour a bit like nori furikake which…

I’m on my second year since childhood of living without a microwave and the lack of it has started me thinking about perfect combinations (ex-oven and cooktop, which I’m assuming are givens). For me the perfect mix is now steam oven, rice cooker and portable gas hob (for ultra-high, wok-perfect heat.) Given that I’m a…

Any chance you’re willing to fly to Montreal and help me recreate the perfect Cumberland sausage? We have great culture and mediocre hockey to offer you...

You’re really going to enjoy last week’s piece on pounding your meat...

This - or use black or sherry vinegar with water. Same idea, same deliciousness

Also excellent in dips when hard charred/burnt: fennel, cauliflower and rabe.