akebono
-
Posts
114 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by akebono
-
-
1. Do you eat brown rice or regular rice, or do you have no rice?
a bite or 2 as an afterthought... usually white
2. Do you put the rice into a bowl or plate and then top it with your entree? Or do you alternate bites of rice and dish?
no topee
3. Are you a chopstick user or a fork and spoon user?
i can dig on the stix...
but use a fork and knife when needed.
i don't like to pick up a big piece of orange beef for example,
and gnaw a bite off...
4. Do you eat everything, all the vegetables but not the ________, or only meat?
some veggies, i skip broccoli,
but mainly dig on the protien
5. Are you one of these people who think that fried chicken wings covered in hot sauce on top of pork fried rice constitutes proper Chinese takeout?
chinese take out is chinese take out.
proper is best left for formal banquets.
6. When ordering takeout, do you always get the same thing or do you try out different things?
mix it up
7. What's your favorite place and your least favorite place, and could you please describe them?
favotite place here in VA, is a place called 'the fortune'
i like the dim sum carted meal
8. Do you have a best takeout experience? Let's hear it.
the first time i had peking duck at
the peking gourmet here in VA
it was SILLY.
9. Do you have a worst takeout experience? Let's hear that as well.
roaches. 'nuff said.
-
found this Nostradamus Quatrain:
When the coliseum of Iron is overturned by the whirlwind
the cook with the hair of the horse, and the shoes that burn like the sun
shall team with the lady of extra virgin, that has the mouth of the nile delta.
At this time the celtic boy and the norman lady shall be vanquished.
-
Trainwreck, yes, as in "ratings bonanza for Food TV" trainwreck.
akebono, surely you aren't harboring some illusion that Iron Chef is something other than a contrived stunt advertising Food TV personalities.
surely, only a pact with the horned one could bring such an event to fruition.
poor mario. it brings to mind bobby riggs playing those
tennis matches with two poodles tied to his legs.
i googled driving directions to this iron chef battle:
punch purgatory into your GPS
take a left.
excuse me i have flying pigs in my cubicle...
-
From Bobby Flay's website:
more Iron Chef news
it's a big day in Kitchen Stadium. Today it's Iron Chef vs. Iron Chef - with a little help from the ranks of Food Network. I've got Giada on my side and we're taking on Mario and Rachel Ray. It'll be one to watch! I'll let you know when it airs.
So: Flay and Giada vs. Batalli and RayRay
is this a trainwreck waiting to happen?
i am speechless.
excuse me while i drop to one knee, and weep openly.
as Adolph said in the bunker,"All is lost. Hopelessly lost".
edited to add:
France surrenders.
-
chinese guy and his wife are in bed...
husband says:
'i want sixty-nine'
wife says:
'why you want beef with broccoli now?"
................................................................
my wife said to me
'i want to go on vacation to some place
i've never been.'
so i said
'try the kitchen.'
ba-dum-dum
-
I think it's one of those things that makes the back of the house one of the most uniques places in the world. Where else would "Pittsburgh style" relate to "Black and Blue" relate to extra rare?
You really hit a nerve with this one. I have utter contempt for people order a steak "Pittsburgh" with a temperature i.e. mid rare, medium. I think they just want to sound cool.
You're both wrong. "Pittsburgh style" or "black and blue" doesn't mean "extra rare", it means "burned to crap on the outside and rare as possible on the inside." Big difference. A really good steak place will put the steak directly on the coals to achieve this. Another good way is between two ridiculously hot cast iron skillets.
It's not pretentious, it's a way of ordering that indicates how the diner would like it cooked. If you can't do it, as a waiter, just say so. Don't write down "extra rare" and sneer at the customer. If I ask for "black and blue" or "Pittsburgh style" (FWIW, Pittsburgh is a little more done in the center; it is indeed closer to medium rare) and you send it back "extra rare", I'm not going to eat it; I'm going to send it back and ask for my steak medium-rare, as you didn't accomplish what I ask for.
Don't blame your own ignorance on diners' arrogance. Maybe you should ask the diner, "What do you mean, sir?" We'd be happy to explain to you what we want.
he is right you know.
word to bleachboy.
-m
-
no chance lance.
-
Isn't discussing this supplier of industrial body pollutants rather below this fine and somewhat sophisticated site?
where people can debate topics as varied as Alinea's tableware, Fresca, Hong Kong street food, and Michelin stars in NYC -- and, as this thread indicates, can discuss those topics from varied perspectives.
Alinea's tableware, Hong Kong street food and Michelin stars in NYC are exactly why I love this place. I have not figured out how "this thread indicates, (people) can discuss those topics from varied perspectives." I could even be intrigued by the cult Fresca following, but an MBA like discussion on McD's corporate strategy simply doesn't do it for me on the eG Society for Culinary Arts and Letters. However I will admit to being influenced by a severe dislike of the American fast food industry.
I checked the number of viewers and replies and there is indeed a large number of participants in this thread so I think I will simply butt out and find my way to more 'eGullet-like' topics (IMHO).
ah,
I always wondered if Lovey and Thurston made it off of Gilligan's Island.
I can rest easy now.
-
one mo':
Sanuk
which is the thai bhuddist concept
that loosely translated means:
everything pleasureable
-m
swimming to cambodia, inc.
-
Thai Stick
Golden Triangle
Ya-Ba
or,
Jim's Mario's
-m
tongue-n-cheek, inc.
edited to add a serious option:
Chao Phraya
after the river in bangkok
-
not in a can,
but ramen is made to be doctored.
hell, i even toss the packets
and add proper stock.
ramen:
the possibilites are endless...
-m
tampopo, inc.
-
sure i'll try it.
the only thing lithgow has compelled me to do,
is on a particularly bad flight,
consider taking the fire extinguisher
and breaking out a window to get off the plane.
known in aviation circles as
"pulling a lithgow".
-m
gremlins, inc.
-
here in the Chesapeake Bay area
its all about the backfin.
blue crab lump.
the stuff of legend.
when i was a kid
i only ate the claws.
-m
-
what is worse, is when you think you are in the right place,
but it turns out to be all wrong after all.
case in point:
i used to live in a county in maryland
that was growing rapidly due to it being
close enough to DC to consider it commutable,
yet far enough to maintain some sort of rural splendor.
the name of the county is "Frederick", but was also known as
"Fred-neck", which should give you an idea of the local demographic.
imagine my surprise, when i found a remarkable, japanese resturant.
it was remarkable in the fact that such a gem of a restaurant
existed in Fredneck. it was owned and run by a japanese couple.
the menu was great, the sushi impeccably fresh. i beacame a regular,
and i built a great rapport with the owners. it was one of those places where
everything was done to somewhere short of perfection, to dead
on sublime. the itame would often make me little little treats
and send them to my table. they were cool to my kids, and any
guests i would bring. most of all though, the food was
always great. in the two years i had the great fortune
of dining there, i never had a bad meal.
it came to pass, that i became inundated with work,
and for various reasons of practicality, was unable to eat at
said joint for a month or so. my wife and i decided to
do it up large, and go there for my birthday, and
dig on the food that we loved so very deeply. we invited
members of our family, and a few friends.
when my wife made the reservation, she hung up the phone,
and remarked that she did not recognize the voice that took the reservation.
i did not think anything of it, because they often had hostesses in heavy rotation.
cut to my birthday:
my wife and i arrive early just to kick it,
catch up with the owners, and wait for our guests to post.
upon opening the door, i was met by the fatal red flag.
there was a wrapper from a drinking straw on the floor.
that was my moment of clarity.
i knew beyond any doubt, that in my absence,
the restaurant had flipped owners.
waka and noguchi, would never allow trash to sit on the floor.
ever get that cold feeling when you
are in a place that had been a source of pleasure,
has morphed into a shadow of its former incarnation?
that is the exact feeling i got.
i knew from the discarded straw wrapper on the floor.
we decided to eat there anyway.
the second red flag was when i asked what was
good in the way of sushi that night,
the reply i got was:
"everything is good."
bullshit.
the meal sucked. everything was flawed from,
salty dashi to sour ponzu, to overheated oil
that scorched the tempura. i was crestfallen.
worst...birthday...ever.
i still cry blood to this day when i think about it.
-m
stigmata, inc.
-
no switch
fork in left hand...
knife in right...
i used to switch hands,
but it got to be just too much.
always pass the duchie
'pon the left hand side.
-m
Ital, inc.
-
how geeked out is my kitchen?
my fridge makes ice.
the thought still makes me want to
drop to one knee, and weep openly.
-m
-
bubble tea:
can't dig the chunk.
reminds me of fish-eyes.
color me chunkless....
i can groove on the coco flakes
as in the drink which chrisamirault
posted the photo.
a flake is not a chunk,
a tapioca bubble
is a chunk plus.
edited to add:
chunk rhymes with funk.
-m
psychoalphadiscobeta, inc.
-
here in northern virginia,
there is a joint called
"The Lost Dog Cafe"
it is a stones throw from several
asian eateries...
but i think it is a pizza deal.
i kid you not.
google it.
see,
told ya.
-m
stereotypes, inc.
-
I used to like Zero candy-bars, remember those? Money metal delicious.
-akebono
-
jeez, i woulda paid to have seen that..
isn't that how "Law and Order" started last week?
-ripped from the headlines inc.
-
i remember when he did that
"uptown girl" video....
here is a multi-millionaire singing to his super-model
girlfriend, about what a regular blue collar guy he is...
m
-white bread world inc.
-
tony,
the obligatory silly question:
which country did you find had the most beautiful women?
and damn,
with your new celeb chef status
i'd imagine it could be like life in Hef's jaccuzi for you...
lucky bastardo
how was the surf in vietnam?
c'est tout...
m
-trite inc.
Iron Chef America (Part 2)
in Food Media & Arts
Posted
SPOILER ALERT*********
I got this from a good, reliable source. The secret ingredient
is to give RAY RAY and edge.
THE SECRET INGREDIENT:
Ritalin