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Things that are pissing you off- Food & Drink Edition - Page 189

post #2821 of 2873
Quote:
Originally Posted by indesertum View Post

I've had both side by side quite a bit and IMO the soft shell ones have sweeter meat and the texture is less rubbery

Depends on a lot, but I still prefer hard shell. Cook them right, and they won't be rubbery.
post #2822 of 2873
Another vote for do not like soft shell lobsters. They are cottony and gross. In the summer you really want lobsters from up in the frozen shithole known as Canada, not from Maine.
post #2823 of 2873
Quote:
Originally Posted by mgm9128 View Post

If you have a spare couch, I would come cook with you for a week or so. If nothing else but to enjoy the selection of physically agreeable Korean women. mwink[1].gif

I do actually have a proper guest room, but the cooking might be below you. In lieu of Coquet and Bernadaud, we have little tin plates and girls who seem to only have $20 to spend for an evening.
post #2824 of 2873
impolyt x mgm sounds like a sick restaurant concept.

no snark.

you guys should honestly spend a week or so together and see what you can come up with.
post #2825 of 2873
Quote:
Originally Posted by impolyt_one View Post

I do actually have a proper guest room, but the cooking might be below you. In lieu of Coquet and Bernadaud, we have little tin plates and girls who seem to only have $20 to spend for an evening.

I don't know that any sort of cooking is beneath me. I have just chosen to focus on haute French for various reasons (flavors, structure and a certain level of skill and organization that I enjoy achieving). I don't know what Korean girls like to eat, or what sort of products are available in Korea, but if you can get a good chicken, or good pigeons, cook and season them perfectly, serve them with a simple garnish, mushrooms or veg, and a well made jus, (maybe serve the legs separately with a salad, or broth) that is exciting food for me to make, and the type of food people actually enjoy eating with regularity. Nor would it be too expensive or laborious to create on a nightly basis. Even a simple fillet of fish. You cook it perfectly in the pan, take it out, and your garnish to the pan and top the fish with that, a sauce or vinaigrette, and there's a dish. Maybe serve a different soup each night based around what you find at the market or feel like making. Joel Robuchon talks about his ideal restaurant like this in Simply French, one with a very limited menu, simply based around the chef's whim and what ingredients are best on any given day. That is the best kind of cooking, anyway. It relies on the freshness of product and precision of technique, which can both be easily achieved when you know what you are doing.
post #2826 of 2873
Joel who?
post #2827 of 2873
sounds like someone's never been to vegas
post #2828 of 2873
eagerly awaiting impolyt's response to mgm's post.
post #2829 of 2873
I think I found him.

post #2830 of 2873
The LA Times is writing about haute cuisine today.

http://www.latimes.com/food/dailydish/la-dd-national-nacho-day-best-ultimate-nachos-20131105,0,7677814.story#axzz2jtIjNVx5
post #2831 of 2873
post #2832 of 2873
Quote:
ahem.
post #2833 of 2873
my living expense situation has gotten to where i didn't [immediately] throw out the burger king coupons that came in our junkmail today.
post #2834 of 2873
Quote:
Originally Posted by mordecai View Post

my living expense situation has gotten to where i didn't [immediately] throw out the burger king coupons that came in our junkmail today.

Can you mail them to me?
post #2835 of 2873
taken from an Olive Garden youtube ad:

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