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Omnivore - Your burning questions, possibly answered

Ask Richard Blais and he might answer.

I've been receiving reader questions since I started writing Knife's Edge, and we thought it might make a good column to answer some of those questions in print. Most of them are cooking questions, but I'm open to just about anything as long as it doesn't violate any contracts, business agreements or basic decency regarding previous employers/dog walkers/psychics/drug dealers. To have your questions answered, send them to foodanddrink@creativeloafing.com by this Friday May 7th. Put "Blais question" in the subject line. Oh, and when composing your question, please remember that I can only answer "why are you such a douchebag?" so many times before the column becomes boring.