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Things that are pissing you off- Food & Drink Edition - Page 161

post #2401 of 2860
Thread Starter 
YOU SURE ABOUT THAT, BRO?
post #2402 of 2860
Quote:
Originally Posted by kwilkinson View Post

YOU SURE ABOUT THAT, BRO?

frown.gif no





but yeH I AM
post #2403 of 2860
maybe mr. produce can help: artichokes are the big ones. brussels sprouts are the little ones.
post #2404 of 2860
After some terribly boring meetings all morning, I was really excited for lunch. I ordered yellow rice to go with everything. The first bite? Right into a giant cardamom seed.
post #2405 of 2860
Quote:
Originally Posted by foodguy View Post

maybe mr. produce can help: artichokes are the big ones. brussels sprouts are the little ones.

OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOK... Now I know which ones I'm talking about.
post #2406 of 2860
Quote:
Originally Posted by edinatlanta View Post

OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOK... Now I know which ones I'm talking about.

happy to help!
post #2407 of 2860
x-posted from the cheese threak...

Health inspectors made Picholine shut down it's cheese cave... though there was actually nothing wrong with it...


It's been operating without issue for 17 years. cloud.gif
post #2408 of 2860
Hipsters and Kale Chips.
post #2409 of 2860
post #2410 of 2860
Quote:

LOL I was literally just reading that from Eater.com and came to post it here.

Top 10 best quotes:
Quote:
Warning: Spoiler! (Click to show)
1) On being called a foodie: "'But it's like when my boss says,
'Oh, you're such a foodie.' I'm like, Oh God. When I hear the word foodie, I think of Yelp. I don't want to be lumped in with Yelp.'"

2) On following the herd: "She says she disliked M.Wells, last year's consensus 'It' restaurant, partly because of 'the fact that everybody loves it, and I just don't want to believe the hype."

3) A special appearance by James Casey, editor of Swallow magazine and friend of Eater: "Lately, Casey has been championing the theory that mediocre food is better than good, the equivalent of a jaded indie kid extolling the virtues of Barry Manilow."

4) When the author says his favorite restaurant is Eleven Madison Park: "It's not that the group doesn't respect chef Daniel Humm. It's that my answer is so pathetically predictable... On the food-as-indie-rock matrix, I have just accidentally confessed to loving the Dave Matthews Band."

5 On blogs, the early "aughts," and how they're so over now: "Chang's college years coincided with the first explosion of websites like Chowhound... 'just people talking about food. The food blogs are still big, but they really had their moment in the early aughts.'"

6) Solutions on how to avoid food poisoning in Los Angeles: "She... began frequenting a nameless pop-up Burmese restaurant that operated on weekends out of someone’s garage. After one visit, she got food poisoning. She later reasoned that by Sunday evening, when she had eaten it, the chicken was no longer fresh. So she stopped going—on Sundays."

7) On having lunch at David Chang's Momofuku Ko: "The lunch took up three hours, involved sixteen courses, and left Chang, the would-be un-foodie, unimpressed. 'Remember when he just made burritos?' she asks, sighing, the culinary equivalent of claiming R.E.M. sold out after Chronic Town."

8) On not riding the subway: "The largest single bill she racked up was $58, although Han Joo, a Korean barbecue spot in Flushing famous for its slanted grills that pour rendered pork fat onto kimchee, required a $38 cab ride."

9) On how her neighborhood is the worst: "Chang earns about $70,000 a year; her rent in Park Slope, where she lives now ('the worst food destination ever'), runs $1,100 a month."

10) On being a closet Yelper: "Aside from Robert Sietsema and Jonathan Gold, with their tight focus on rustic and ethnic food, Chang doesn't trust food critics... Despite her distrust of Yelp and sites like it, she still reads them compulsively, at least to look at the photos."
post #2411 of 2860
Quote:
food is now viewed as a legitimate option for a hobby, a topic of endless discussion, a playground for one-upmanship, and a measuring stick of cool. “It’s a badge of honor,” says Chang. “Bragging rights.”
Quote:
“You can now eat just as quality food with a great environment without the fuss and the feeling of sitting at the grown-up table,” says Chang’s friend Amy, who is, incidentally, a cook at the very grown-up Jean Georges.
Quote:
Without thinking, I give my standby answer, which hasn’t changed in the past four years or so: Eleven Madison Park. I feel the air whoosh out of the room. “Ah.” There falls a pause while I savor, perhaps for the first time, at age 35, the full extent of feeling old and out of touch. It’s not that the group doesn’t respect chef Daniel Humm.

Unfortunately this kind of attitude and the intertwined publicist-driven restaurant culture (can't believe I typed that, but I can't think of a better way to describe it) is the reason that dining out in New York is a lot shittier than it should be.
Quote:
This was also the time where her trips to New York began, for job interviews and, of course, food. On one such sojourn, Chang managed to get into Momofuku Ko in the first months of its existence, despite the furious loading and reloading of the restaurant’s website at precisely 10 a.m. that landing a reservation requires. She impulsively booked a party of four—the maximum number Ko’s arcane rules allow—and then realized she had no idea whom to invite along. “I was just out of college at the time, so nobody had money,” she remembers. “I was super-poor. It’s like, which one of my friends will shell out 160 bucks for a lunch?” The impasse lasted until Chang’s then-boyfriend found a way to expense half of the outing as client entertainment. The lunch took up three hours, involved sixteen courses, and left Chang, the would-be un-foodie, unimpressed. “Remember when he just made burritos?” she asks, sighing, the culinary equivalent of claiming R.E.M. sold out after Chronic Town.
Obviously she doesn't. You sound so cool though.
Quote:
Aside from Robert Sietsema and Jonathan Gold, with their tight focus on rustic and ethnic food, Chang doesn’t trust food critics. She used to simply go on friends’ recommendations, but the blogs changed the game.

LOL. http://blogs.villagevoice.com/forkintheroad/2012/03/my_dinner_at_da.php
post #2412 of 2860
Found this funny in light of today's article.

What year, and who's being quoted?
Quote:
[…] himself will tell you, “they call me the philosopher or intellectual of [modern cuisine.]” When you hear chefs talk like that, it’s usually time to reach for the Alka-Seltzer. [X] has been fiercely serious even before chefs began to be interviewed as if they were politicians or rock idols.
post #2413 of 2860
Thread Starter 
Adria, 2002
OR
Herve This, 1998

or, as a very long shot, Ducasse, 1993
post #2414 of 2860
Ducasse is the warmest, but not quite.
post #2415 of 2860
Nathan Myhrvold.
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