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The 3rd circle, take a left
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ron, aka papa bear ,aka santy klaus, thanks for talking me down from that tree outside of soldier field at that dead show. you were right. 10 hits of liquid was a little too much. thanks for pulling 'the other place' from the pits of a personal hell. thanks for always being there. ronnie, you're one in ten million. sorry we lost touch as of late. -m happy trails, inc.
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I thought Balut was bad. halfway down the page: YUM YUM it may be in fact sea cucumber crap. but crap is crap, innit?
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Does anyone in the DC area remember 'Red Barn'? you can still see the shells of this defunct chain housing businesses in that distinct barn shilouette. i think Red Barn was an east coast deal. i'm pretty sure they sold 'Pappy Parker's Freid Chicken'. i was just a kid, so memory may not serve me correctly. ETA: All things Red Barn
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i figured if you had not seen it kris, not many have. thanks for the translation too. -m BTW what kind of fish is that?
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this sushi chef better hope karma is just a concept. anyone ever see this method of sushi prep? the money shot comes @ the 1:30 mark. This fish laughs at foie gras geese. somewhere, PETA weeps.
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i'd hit it...
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The names of dishes on that site sound like every dish cooked up on 'Top Chef'. just sayin...
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Lifestyles of the Rich, and Why are they famous?
akebono posted a topic in Food Traditions & Culture
if you all will forgive me for bringing Paris Hilton to EG... and i will understand if you don't: Do you think she asked for A1? ignore the part about the cocaine, who pays $1050 for a Kobe steak? would it not be more cost effective to fly to Japan, and eat the GD steak in Kobe? $1050... oh yeah , well white truffles were involved. now i get it. seriously maybe if the steak was dredged in peruvian pink flake, and came with a base torch and pipe and garnished with an 8-ball, i could see paying $1050.00... this is earth we are on, right? or did i miss a f'ing meeting again. -m pocket lint, inc. -
here is a recent mea culpa... i blame this on Ambien CR which i had to stop taking, because i was waking up with dirty dishes next to the bed, and my wife would walk into the kitchen and wonder what the hell i did the night before. apparently i was eating in complete blackout. i found this combination on a plate last week... slices of LES TROIS PETITS COCHONS™ foie gras terrine on top of pumpkin pie topped with fresh whipped cream... i can't tell you if i actually like it because i do not remember eating it.
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my first experience with alcoholic beverages was: johnnie walker red and hires rootbeer... at 12, i was no 'issac' from love boat
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alton brown. i've said it before, i'll say it again: you should not need a wetsuit and flowcharts to make toast.
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Any suggestions for a nice place to eat Thanksgiving dinner in the metro area? Has anyone tried Maestro @ the Ritz in Tyson's? thanks for reading my 'lil posting -m
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bone marrow from osso bucco.
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concerning beef and 'doneness'... here in the d.c. area, i have had a consistent problem in quite a few places where the cooks have a problem with rare. more often than not, when i order rare, i usually get something that qualifies as medium rare in my book. it is as if the person firing my steak is thinking i could not possibly want my cut really 'rare'. if i send it back i usually clarify my order by telling them to cook it 'rare, with a cold center'. anyone else?