Having this ASAP. I think this would also be wonderful with beef cheeks: maybe with redcurrant jelly? 

Genuinely curious: where can you use cast iron that you can’t use carbon steel? 

Not the first time I have been deeply, deeply ashamed to give you a star...

Sure, but check his tweet for the buried lede: sensible, conservative financial advice from Johnny Fucking Football??? Did the AAF switch his intakes to snuff and prune juice? Now I’m actually curious to know which money market funds he likes...

I’ve never noticed that the crisis ever stops... Maybe for a couple months in ‘86? That said, at age 10, having already given my heart to the Habs and Mets for about 50% of my life, I cynically - and as a matter of urgent self-protection - became a Duke fan to dull some of the pain. I’ve since come to realise that…

Happy memories: prosciutto-wrapped melon was the first thing my wife and I ate on our honeymoon. Best served on a balcony in Anacapri looking back towards the Amalfi coast! Another option for a main course might be shoulder of lamb caked in harissa and slow-roasted until it starts to fall apart.

Ashamed to give you that star. Like genuine full-hungover-Dublin-level shame. There’s a special circle in hell for puns like that etc.

McD’s fries for anyone under 50 are going to be the “it was a better world when” equivalent of what KFC gravy apparently was to people who were eating there in the 1950s. As I heard the story, KFC’s expansion meant they quickly ran out of people capable of or willing to make a peanut roux on minimum wage, so the gravy…

Save some cash: you can get horse tallow at supermarkets here in Montreal (which is a more enjoyable place to spend a weekend than Brussels anyway.) I use it for rostis and it’s the umami bomb that MSG wishes it was. Not sure how easy it would be to take it back into the states, however...

Ni haaaaaaaaaaaaoooooooooo!

Lamb neck, pork neck and chicken neck are all gorgeous but they’re the ladies-in-waiting to the one true queen: Wuhan/Hubei duck neck. This is the best English-language recipe I could find: https://www.yankitchen.com/english-blog/2016/3/30/hot-and-spicy-duck-necks. If you’ve got good teeth, you should assume a minimum…

Fishy/garlicky/whatever phone-scrolling-solidarity star. You can tell which phone is mine by smelling for ginger, nuoc mam and crispy-fried onions (the holy trinity of breakfast omelette seasonings).

This recipe is a kissing cousin to hong shao rou, and is therefore pork royalty. Pork belly - with leeks - is the food of the gods (and also the Shanghairen, who would otherwise eat only sweet, oily fish).

Counter-counter-counterpoint: British chutneys and piccalillis are the perfect midpoint between nothing and pickle, especially - emphatically - with bacon, egg and cheese.  

F**k your deli meat opinion (unless you meant Schwartz’s only, because then I’m with you, but if you also meant Dunn’s, then I refer you to the first four words of my reply)! Although you are correct about the bagels. Also, we should probably point out to Americans that MTL’s strippers aren’t (typically) smoking in…

And for my extremely simple, don’t-go-to-all-that-mixing-trouble, pink tastes: one of these, please...

I didn’t know that. I think I read somewhere that you can’t get horse meat inspected in the US, so you can’t sell it there. I never thought of home consumption though. I can get a little sick of venison, of which I might have as much as 20kg in the freezer after the season. I can’t imagine how many meals the average ho…

I respect that! I have the opposite thing: some stuff just looks so hideous to me that I can’t enjoy it, even if I like the flavour. Jellyfish, sea cucumber, certain kinds of tripe... I’d probably eat them if someone I know has made them, but only to be polite. Also, I think baby chicks look like aliens, especially…

Fair point: frying aubergines in horse tallow would, I expect, taste awful. It’s made for potatoes but I’ve never once been served anything else cooked in horse fat, which must be a hint...

These are good questions but I don’t have many of the answers. I’m not actually a big fan of horse meat: it’s nice but it’s a bit sweet and lacking in interesting texture compared to veal, which is the next-closest taste I can think of. I use the tallow regularly for rostis and only very occasionally for fries. I keep…