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Things that are pissing you off- Food & Drink Edition - Page 159

post #2371 of 2873
Thread Starter 
Two people haven't represented FAIL that perfectly together since the time Conne and Edina went out together trying to find chicks.
post #2372 of 2873
09 Claypool. We toasted you, K.
post #2373 of 2873
Thread Starter 
Quote:
Originally Posted by Piobaire View Post

09 Claypool. We toasted you, K.

icon_gu_b_slayer[1].gif Good man (and woman).
post #2374 of 2873
Friend 1 on Facebook:
Annnd Third time this week, had carb heavy huge yakisoba and BBQ beef for dinner. Limp bizkit song be the perfect match. *keep rolling rolling rolling *ma belly*

Know-it-all Friend 2:
soba is like my favorite thing ever at the moment. did u know that buckwheat (what soba is made of - not really a wheat) is cultivated mostly by the russians and ukranians? ur welcome my friend

47
post #2375 of 2873
Quote:
Originally Posted by kwilkinson View Post

Two people haven't represented FAIL that perfectly together since the time Conne and Edina went out together trying to find chicks.

plain.gif

You know I'm getting sick and tired of being the continual butt of you guys inaccurate jokes.
post #2376 of 2873
EMP's quality control kind of sucks. Last time I was there more than one course was way too salty, but I figured it was just an off night or something. Had the lunch tasting yesterday and the lobster and the prime rib roast were both overcooked. I don't even understand how it's possible, the lobster was cooked sous vide I'm guessing, and the rib roast was well done. It's unacceptable for a restaurant of that caliber and price. Especially when the chef is there.
Quote:
Originally Posted by Cary Grant View Post

Then find another source. What you describe is way out of the norm.
I go through upwards of 90 eggs weekly, all organic (and free range in season) and get a bloody yolk MAYBE once every few months.

I've been trying, for some reason this is how most eggs I can find on Long Island are. I wouldn't be complaining if it was just once in a while, but I shouldn't be expecting it on 8/12 eggs
post #2377 of 2873
Quote:
Originally Posted by alexg View Post

EMP's quality control kind of sucks. Last time I was there more than one course was way too salty, but I figured it was just an off night or something. Had the lunch tasting yesterday and the lobster and the prime rib roast were both overcooked. I don't even understand how it's possible, the lobster was cooked sous vide I'm guessing, and the rib roast was well done. It's unacceptable for a restaurant of that caliber and price.

#mgmproblems
post #2378 of 2873
Quote:
Originally Posted by alexg View Post

EMP's quality control kind of sucks. Last time I was there more than one course was way too salty, but I figured it was just an off night or something. Had the lunch tasting yesterday and the lobster and the prime rib roast were both overcooked. I don't even understand how it's possible, the lobster was cooked sous vide I'm guessing, and the rib roast was well done. It's unacceptable for a restaurant of that caliber and price. Especially when the chef is there.

To my knowledge, EMP cooks their lobster in butter, or beurre blanc. Still, it's hard to fuck up if you know what you're doing. And chewy lobster is probably one of the worst things. But, you're right. At three stars, these things shouldn't be happening.
post #2379 of 2873
Going to Street tonight frown.gif
post #2380 of 2873
that weird toast is good. and it's a pretty lively crowd. but, yeah.
post #2381 of 2873
The toast is the one thing I really like. Everything else is just high brow chili's fare.
post #2382 of 2873
Quote:
Originally Posted by mgm9128 View Post

To my knowledge, EMP cooks their lobster in butter, or beurre blanc. Still, it's hard to fuck up if you know what you're doing. And chewy lobster is probably one of the worst things. But, you're right. At three stars, these things shouldn't be happening.

I'm too lazy to take out the cookbook to look it up right now, but I thought I remembered the lobster being cooked sous vide for 7 minutes or so. They said it was butter poached. It seems like they do better with vegetables there, the cauliflower was one of the best things I've ever eaten, as was the little fried chickpea amuse bouche.
Quote:
Originally Posted by edinatlanta View Post

#mgmproblems

We live rough lives. I'm honestly not that different from him, I just post less and don't wake up at 5am to buy fish.
post #2383 of 2873
Quote:
Originally Posted by alexg View Post

I just post less and don't wake up at 5am to buy fish.

Oh, you really should. There's nothing like fresh fish first thing in the morning.

By the way, the EMP book method for lobster is to first cook them in their shells in hot water, chill, deshell, then rewarm in beurre blanc.
post #2384 of 2873
Anyway, pissing me off is my flight to Chicago got cancelled today because of snowstorms.
post #2385 of 2873
Dinner at Guy Savoy last night. Exceptional food diminished by the atmosphere. Each course really was superb, but we were seated in a small room that served as the prep area for half of the tables in the restaurant. It was very loud and the service was kind of hectic. Furthermore we were seated next to a table of four adults in hoodies or windbreakers and a ten year old in shorts playing with an iPad.ffffuuuu.gif
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