trappedinpuxi
trappedinPuxi
trappedinpuxi

Cuteness will not deter me. I enjoy eating Bambi, Thumper and Kermit; I’ve tried and failed to enjoy particularly, in a tastes-like-chicken way... (Um, is there a puppy that’s as famous as the three above? I feel I’m failing to land this one.) I’ve eaten puppy, is the statement I couldn’t turn into a punchline.

Yes, I meant it, although I wasn’t trying to argue against Claire’s article: I think duck and goose fats get the other two places on the potato-frying podium. And it doesn’t matter where you are, you won’t see horse fat (tallow, I suppose) very often. Some moules bars in BeNeLux will have special nights where they use

The single best fat for making french fries, which gives a deep, savoury, delicious flavour, is horse fat. Not sure how available that is in the US...

I used to use Taipan Lang on Maoming Lu for shirts, but the owner/tailor passed away since the last time I bought there and I can’t guarantee you’ll get the same high quality I did. W.W. Chan, also on Maoming Lu, is probably the next place I’ll try. I’ve had a couple of really good experiences having suits made there

This is the kind of problem I believe Trump could solve.

Bogle didn’t invent the index fund, something 30 seconds of research would have told you. Target Date Funds are a fee-generating bonanza for mutual fund companies and advisors, a.k.a a rip-off for investors, something another minute of research might have suggested to you. If you want to appear to be cynical about the

No, definitely not that! The question I set the interns was something like: “Are the Bogleheads always right that this specific set of funds is the cheapest, easiest way to get risk-weighted returns over a decade or so that are competitive with the best-performing FoFs/MoMs/multi-strategy funds?” It’s a question that,

With the caveats that I haven’t looked at the question in a few years and that, if you’re not American, substituting your home country’s equivalent fund into the three-fund mix usually doesn’t work at all well (a lot of people from different countries read this site: writers adding that kind of simple disclaimer,

I started seeing this in France and Lux in the late 80s and it was maybe about 90% discouraging car theft (I think certain insurers were offering a small discount to promote it in Luxembourg in the 89-92 period? There was a lot of experimental underwriting happening then.) and about 10% a makework solution for people

Hold up there, your goddessness... I’m not willing to live in a world where my heart attack isn’t caused by Mathurini sauce.

Try to think positive thoughts: 40 years ago, you might have been a fan of the Sets as well...

Relative to my income at the time, the GBP350 mixer I bought my then-girfriend, now-wife. In absolute terms, an engraved shotgun which my father-in-law has had more use of than I have over the past decade.

Is every single reply of yours taken from the senior yearbook quotes of the RDX’s buyers?

So, on this website about food and writing about food, one can be blocked for paraphrasing the poet Joan Aiken on food and love? Ok.

Good for you for helping him and good for him for realising there’s more than one way to make a woman happy by putting something warm inside her.

Thank you for another fabulous piece. I may have an idea why you were assigned that seat. A lifetime ago, I faked it as the London-based head of a press office for a deeply weird 18 month period. My boss gave me the following instructions: “Start drinking at or before lunch. Spend at least GBP2K a week at restaurants

Like Minimum Maus, I am Canadian; I also lived in UK for 15 years. Race relations in those two countries and the US may be three rancid and overripe fruits, but that doesn’t make them all apples. The Conservative party in the UK has never had any meaningful success (beyond the occasional Ben Carson-alike) winning

I completely agree with you. The French set is the best set. I am a bit repelled by jams and jellies that look as though you could use spoonfuls of them as squash balls.

This is, I think, a bit more of an American set of definitions than a universal one. What I think most Americans would call a thickish compote, a Brit might call French-set jam and a French person asked to describe it in English would call jam... Since you’re teasing chutney without explaining it, I, as a Canadian of