Paul Cypert's Profile

Don't have much to add...just thought a good place to share my favorite little factoid about Singapore...they call sprinkles "rainbow rice" LOL

You have obviously never seen this guy - http://www.gagbay.com/gag/music_fails_hipster_level_9000-78584/ LOL

I was stoked to find a nicely forged, wooden handled Victorinox on the cheap. They always rated so well on Cook's Ill and others, but the aesthetics were crap. Look is more like the Wustoff Ikon I'd say and has a very solid feel in the hand and a nice blade. Like it more the Global I once had and a Arizona Knife Works one I tested out (blade felt too thin on that one).

Eggs...runny, gooey cast iron skillet eggs.

There need to be many, many more breakfast related cookbooks in my opinion.

Any Cook's Illustrated. Maybe not the most "scientific" if looking at it from a Molecular Gas level or an Alton Brown...but many of theirs have long descriptions of why they tested certain things, why they want you to use certain products, etc. They consistently make me feel like I have more knowledge when I cook and not just a recipe.

Also the updated McGee book. His stuff is great and there's a reason it's mandatory reading at all the cooking schools.

I don't want to sound like a Thai food snob, but it's not really Khao Soi without the crispy noodle topping. Without it's close to many other dishes, in some places these are more how the dish is judged.
And I've almost always seen it done with skin on chicken (though that might fall off in the cooking), with a small premium to have a drumstick.

Since it starts at 20 baht up north for a bowl I've not attempted making on my own, but the ingredients seem like a good starting point.