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Everything posted by akebono

  1. 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.
  2. I thought Balut was bad. halfway down the page: YUM YUM it may be in fact sea cucumber crap. but crap is crap, innit?
  3. 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
  4. 30 minute meals indeed... and you know that notion just crossed my mind... no meals on spec. all meals served on mirrors. yes those are just bread crumbs on the floor, please have a seat. Grandma Gravis would be proud.
  5. 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?
  6. 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.
  7. The names of dishes on that site sound like every dish cooked up on 'Top Chef'. just sayin...
  8. 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.
  9. 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.
  10. my first experience with alcoholic beverages was: johnnie walker red and hires rootbeer... at 12, i was no 'issac' from love boat
  11. akebono


    alton brown. i've said it before, i'll say it again: you should not need a wetsuit and flowcharts to make toast.
  12. 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
  13. 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?
  14. damn general tso. yeah you were right. now send me your percocet. thanks.
  15. yes, yes, sweet feathery jeebus.... make it stop.
  16. i know you can still get it on Maryland's eastern shore. SQ corn is one of the agricultural staples there. ask Chappie if he has seen any around the Cambridge area. you used to be able to score for silver queen between Easton MD and Salisbury MD. now is about the right time for SQ corn. you want me to FedEX you some? -m ETA... if there happens to be a swell, and i decide to go surfing i'll take a look-see on the way down to Assateague and post here.
  17. from the too much info files... i was on a first date with a very lovely young lady who i'd been dying to go out with. we go out to dinner at a nice place here in Reston, VA. the waitress just happens to be someone i had one night tryst with that i never got around to calling back. said waitress is giving me the hairy eyeball throughout the meal. stiff lips and uncomfortable pauses abound. my date asks me 'do you know her or something'? me: 'no i don't think so'. i'm waiting through the whole meal for the waitress to say something. i'm sweating live ammunition. what is more unnerving is the ultra polite, top shelf service. all the while i'm wondering if it is OK to eat my food. no scent of bitter almonds, so i'm figuring its going to be cool. i'm trying to get the hell out of there suggesting we go somewhere else for dessert. my date tells me, we should just hang here, as she is having a great time. dessert is served. waitress still says nothing. time for the check. i know it is coming. waitress says, 'you two are such a cute couple, are you celebrating something special'? i feel the blood drain from my tongue, through the pit of my bowels, down to my feet. this is not good. my date says... 'this is our first date'. a big grin begins to spread across the waitress' face. it was like watching a tsunami form and break. waitress says: 'you will be lucky if he calls you back. you two have a great night. great to hear from you again akebono'. me: sheepish grin. karma, ain't it a bitch.
  18. an invaluable resource: That ain't cucumber dressing...
  19. diva darling as you know come wednesday morning i will have one very fresh placenta. and hell, we are practically neighbors. what are friends for?
  20. Barbara Tropp's The Modern Art of Chinese Cooking... she wrote the book... -m
  21. inspiration move me brightly... so here i am at work 3:39am reading this topic... so there is this cat who always brings in Krispy Kreme when he stars his shift @ 2am. i had a couple of ounces of foie grois... i just ate a krispy kreme glazed doughnut with foie grois. it was pretty good. i would do it again.
  22. the best kept secret is a fried chicken shack in forrestville MD... it is on Marlboro Pike in PG county it is called "The Golden Skillet". hands down the best fried chicken on the planet. it is in a pretty sketchy neighborhood, but well worth the trip.
  23. an open letter to guy. guy, you did it. you're in the show. you are the show. i suppose as i type this, you are already filming your new show. i'm just an observer, and an industry outsider, but i'm guessing your core audience will be the same. i'm a thirty something guy, Guy. i'm just hoping FN does not chew you up and turn you into some uber version of yourself. an uber-guy would be too much to handle. i'm just calling it like i see it guy. i can already picture the in your face, rock and roll hand gestures right into the camera. you have in your hands the opportunity to do something different and rare on the Food Network, that is produce a good show. TV is a medium that begs the viewer to judge a book by its cover. from what i saw on Next Food Network Star, you seem to be the rebel with a paring knife. the wacky hair, 24/7/365 wearing shorts, the bowling shirts. you're a rock -n- roll guy, on a percy faith channel. during the judging, the judges called you out on the smarmy personality. hopefully you got a grip on that. i also had a friend who met you at a FN meet and greet. she told me you were nice enough when the cameras were rolling, but as soon as they were off, you went into too hip for the room/jackass roll mode. bad, bad, bad. biting the hand with a 9am time slot is not good. i'll give your show a chance. i hope you give us, the viewers a chance too. give us a decent show, with decent food, and you have 1/2 a chance. i sincerely hope your show is not about the hair.
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