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Posts posted by Jamon.Iberico

  1. Yea, that was an uncomfortable scene. Not only did I find it uncomfortable due to the fact that I hate people that cheat, but also because I really don't think Top Chef is the arena for soap-opera type storylines. Anything for the ratings.

  2. Wow, that is positively dreadful. I feel bad for you just having read about your piss-poor experience!

    Sadly, I can almost guarantee you'll get no response. It's pretty clear that they are far more content ignoring the problems (and the customers) than they are to fix them. It amazes me how places like this exist. How can a restaurant like Gilt, or ADNY close, and a place like this remains? Atrocious.

  3. For a frozen product, the bread pudding is quite delicious. Their new gourmet jelly beans are great, as is the new "Best Ever" lasagna. Their Butter Chicken is good, too.

    But most of all, their 100% Valencia Orange Juice, and 100% Pure Pineapple Juice are really the only two products that bring me into a Loblaws store.

  4. Ventresca tuna belly straight outta the jar.

    Toasted baguette with melted lardo.

    Toro sashimi. :)

    Grilled/fried kielbasa slices with horseradish.

    Heirloom tomatoes, good balsamic, good olive oil.

    Spaghetti alla olio.

    Tomato and bacon sandwich, dipped in hot tomato soup (Campbell's is fine.)

  5. Celery kimchi!

    2 bunches celery, finely diced

    3 bunches scallions

    500 grams red peppers

    15 grams sambal oelek

    25 grams garlic

    75 grams ginger

    40 grams fish sauce

    15 grams sugar

    10 grams salt

    15 grams sesame oil

    20 grams white vinegar

    Blanch the celery and scallions in salted boiling water. Set aside. Purée the red peppers, sambal oelek, garlic, ginger, fish sauce, sugar, salt, sesame oil, and vinegar. Combine with the blanched celery, place in a covered non-reactive container, and store at room temperature for 3 days. Refrigerate for 4 weeks.

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