stephenc

woohoo. Flay won. My favorite "heel" character.

Kasugai gummies are great. I like the apple and kiwi flavors.

I remember eating a horrible big fried ball-dumpling thing in London that the locals all called a "dim sum". To Americans, dim sum is like the Chinese version of brunch, meze, or tapas. (small dishes) I guess to Europeans, a dim sum is this big fried ball.

Cutting across the grain and choosing the right cut is most important. Also, for some dishes you may want to slice thinner. Freeze the meat for a little bit in order to get thinner cuts.

Hell, I'll eat avocados straight up, with a bit of lime and salt. I love them

Good bar. I'm there all the time

Butter pecan

How do we Philadelphians pronounce "Southwark" Do we do it like those in Delaware, and say South-Wark? Or do we do it like those in New Jersey, and say Suthurk? Or those in London, and say Sut-tuck.

Figs was absolutely trashed by LaBan, and to my knowledge is still going strong.

Yeah, Moshulu can definitely do 150, and it would be impressive as well. However, it would come close to your price point.

Does Cuba Libre have the space? Either way, it's a very nice looking space.

Chinese chefs predominantly like using a push cut action when slicing vegetables. Hence, the chinese cleaver usually has a flat blade.

Chili Wings Cheesesteaks Beer

Sounds tasty. I looked over the menu though, and it looks a bit expensive, especially for bbq. I guess I've been spoiled by 8-9 dollar Texas and Carolina BBQ platters.

First Kerry attempts to order a cheesesteak with Swiss cheese. Now Romney refuses to eat one. These Mass-holes really suck at cheesesteaks.

What I like from them: Anne's green garlic dressing Tiramisu Hummos Pistachios Trail Mix Clif Bars Le Bus bread loaves Apple juice Tortillas Frozen seafood Pitas Tea What I don't like from them: Most of their salad dressings Their tomatoes and limes

Rice on a plate? Pull the plaste up to your mouth and use your chopsticks like a shovel. There's not much in terms of manners when eating chinese food.

Off course. And I'm not the one clamoring for fois gras in my freakin' grits. ← I don't think grits need fois gras, but I certainly wouldn't turn my nose up at fois gras infused grits were they offered. ← At least not until you've tasted it. Actually, foie gras, confit and polenta (nothing but a form of grits) is an excellent combination and not all that creative at this point. Although the show, in it's attempt to be exciting and entertaining does award points for creativity, taste is still worth twice as much. Thus a chef would be at a disadvantage if he wasn't creative, but at a greater disadvantage if he was creative but his food didn't please the judges' palates. The issue here is the greater one of online discussions and the twisting of what's been said by others. A comment by a professional, that a ten ingredient grits would have been better had it been simpler, that included the suggestion of foie gras and duck confit as a simpler combination, has been turned into "clamoring" for foie gras by another user and allowed to shift the focus by making a constructive suggestion appear to be one that was limiting in a negative way. Unless evidence exists of a clamoring for foie gras, a reaction to such clamoring is not germane to this thread. ← Coming from another professional, fois gras and duck confit grits would not be better however. In fact, when served with his other southwestern-style dishes, it would taste like rubbish. I am reacting to the poster's knee-jerk reaction to my opinion that this grits looked great, and I am sticking to that. His grits are a great step up from the classic "add fois gras to anything and it will taste good" school of thinking. And I think that his suggestion of adding fois gras to grits reeks of food condescension and French elitism. Here's the original quote I responded to. Maybe it's not condescending, but the phrase "step into teh [sic] world of fine dining" followed immediately by a suggestion of adding a luxury ingredient certainly gave me that impression.

Suzuki by a mile. Followed by either Toro or regular tuna. Uni (sea urchin roe). A girlfriend of mine tells me that Uni tastes a bit like a certain body secretion that shall not be named. Maybe that's why girls tend not to like it

Frosted Flakes. Theyrrrre great.

Off course. And I'm not the one clamoring for fois gras in my freakin' grits.

Oh my god, Keller's a nut.

Are you kidding me? You obviously have no clue about Southern cooking. Foie gras and duck confit in Southern cooking? Give me a fucking break. ← Here's a clue. There are five points to be gained for originality, and no points for authenticity. ← Right, throw fois gras, duck confit, caviar, or whatever expensive french ingredient you have around into the dish and you automatically have a WINNER!

Again, duck confit and fois gras in a Southern-style grits dish? Please, I know we have some elitist foodies here, but please............

Are you kidding me? You obviously have no clue about Southern cooking. Foie gras and duck confit in Southern cooking? Give me a fucking break.