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Things that are pissing you off- Food & Drink Edition - Page 2

post #16 of 2860
Quote:
Originally Posted by Master-Classter View Post
First it was "Angus" beef, now it's "Chipotle" peppers... uh, it's like everything has to be branded

What irritates me the most are the people who pronounce "chipotle" as "chipotul," or - and I promise you they are out there - "chi-pol-tey."
post #17 of 2860
Quote:
Originally Posted by samus View Post
What irritates me the most are the people who pronounce "chipotle" as "chipotul," or - and I promise you they are out there - "chi-pol-tey."
I just say it "chip o ta lay", is that correct? oh, here's another one. I love how on all those nasty greasy junkshitfood ads, the announcer happily tells you it's "processed cheese". Wow, processed cheese, oh you shouldn't have!
post #18 of 2860
Thread Starter 
Quote:
Originally Posted by iammatt View Post
What do you expect when you order tomatoes months out of season at early bird special hour?
This has nothing to do with my gripe and is hurtful. I hope you're aware of that.
post #19 of 2860
Quote:
Originally Posted by kwilkinson View Post
This has nothing to do with my gripe and is hurtful. I hope you're aware of that.
- sorry
post #20 of 2860
I hear the prime rib is cheaper at 4:30. And the dining room is more Hover-Round accessible.
post #21 of 2860
Thread Starter 
Quote:
Originally Posted by iammatt View Post
- sorry
I don't care. It was the best winter caprese I've ever had.
Quote:
Originally Posted by gomestar View Post
I hear the prime rib is cheaper at 4:30. And the dining room is more Hover-Round accessible.

Not only that, but if you're nice, they might turn Jeopardy on in the Ball State Cafeteria.
post #22 of 2860
I dislike the way chefs are adding "luxury" items to relatively common fare and creating "gourmet" food out it. Why does macaroni and cheese with white truffles need to be on so many menus? Do hamburgers need to be made out of wagyu and served on brioche?
post #23 of 2860
Quote:
Originally Posted by kwilkinson View Post
I don't care. It was the best winter caprese I've ever had.



Good. Now, if you are going to show up three months early for tomatoes, and three hours early for dinner, why don't you expect them to bring your main dish one course early?

My gripe... entree. Why is it an entree?
post #24 of 2860
Thread Starter 
Quote:
Originally Posted by iammatt View Post
Good. Now, if you are going to show up three months early for tomatoes, and three hours early for dinner, why don't you expect them to bring your main dish one course early?
B/c I want to be early when it's my call. This restaurant was trying to prematurely ejac all over me. Totally uncool.
Quote:
My gripe... entree. Why is it an entree?
Because vee are zee ugly Amerikan!
post #25 of 2860
gripe - why can't the plastic wrap used on cheeses at the grocery store ever stay together enough to be used again? I always have to re-wrap everything because the shit they use is so frail and literally evaporates when you touch it.
post #26 of 2860
Quote:
Originally Posted by kwilkinson View Post
B/c I want to be early when it's my call. This restaurant was trying to prematurely ejac all over me. Totally uncool.

logical assumption: it's totally cool for them to ejac on you but only if it's not premature.
post #27 of 2860
Thread Starter 
Quote:
Originally Posted by gomestar View Post
logical assumption: it's totally cool for them to ejac on you but only if it's not premature.
Well like I said, the food was good. That gives them some operating room.
post #28 of 2860
Quote:
Originally Posted by Master-Classter View Post
I just say it "chip o ta lay", is that correct?

Sounds fine to me

Quote:
oh, here's another one. I love how on all those nasty greasy junkshitfood ads, the announcer happily tells you it's "processed cheese". Wow, processed cheese, oh you shouldn't have!

Yes. this. Tying it in with the other thead about the bacon-flecked "cheese," how about those new Kraft ads going on about how their Singles are American cheese. Rah rah patriotism.
post #29 of 2860
chee-poht-lay and this is coming from somebody who actually spick spanish.
post #30 of 2860
high-end restaurants that don't get and create using fresh local ingredients and settle for formulaic high-end stuff like foie gras, wagyu and foamy shit that were obviously copied off some book.
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