Chef’s Log 82: How Ramentic

Classic Fat Ramen
Classic Fat Ramen

I believe I have now been on this planet long enough to be considered an honorary human. Whether that is a title I actually desire or not is a separate question. But over the years I have grown somewhat fond of humans, their endearing flaws notwithstanding, so like everyone else remotely sensible on this planet, I have been trapped indoors as the virus runs its course. Luckily, that does not mean that I have to deprive myself of my favourite thing: eating out.

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Chef’s Log 69: You’d Be Stewpid To Not Try This

We have an old saying on my planet, which roughly translates to ‘true strength of character can be measured by how much meat one can consume in a single sitting.’ This could explain my strong dislike (and mistrust) of vegetarians—at least partially. But the point is, I have grown extremely fond of the red meat found on Earth, particularly the pork and beef varieties, and have a special preference for restaurants that can do it justice. Continue reading

Chef’s Log 66: Gunpowder, Season(ing) and Pork

As any great food connoisseur would know, it is more than a little challenging to find a restaurant that manages to get every dish on the menu right. Of course, it would be equally challenging to actually sample every dish on the menu, even for me. However, I believe I might have found a restaurant that could potentially live up to the task mentioned above. Its name: Gunpowder. Continue reading