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Things that are making you happy*******food and drink edition****** - Page 152

post #2266 of 3087
Quote:
Originally Posted by gomestar View Post

lobster for $5.99/lb

Wha?????????????????
post #2267 of 3087
First blackberries of the summer. Holy hell, these are good.
post #2268 of 3087
Just went to a pub in Dublin (The Shakespeare) that's been bought by Koreans and is attached to a Korean restaurant and serves Korean bar food. Honestly, the food wasn't good at all by the standards I'm used to. But the scene was amazing. Local Dublin folks (including a semi-coherent drunken old dude) who've somehow embraced this oddity.
post #2269 of 3087
Quote:
Originally Posted by erictheobscure View Post

Just went to a pub in Dublin (The Shakespeare) that's been bought by Koreans and is attached to a Korean restaurant and serves Korean bar food. Honestly, the food wasn't good at all by the standards I'm used to. But the scene was amazing. Local Dublin folks (including a semi-coherent drunken old dude) who've somehow embraced this oddity.

That's the sort of thing that makes America great. Wait. Wut?
post #2270 of 3087
Quote:
Originally Posted by Piobaire View Post

That's the sort of thing that makes America great. Wait. Wut?

Don't worry, I'm in Dublin, OH.
post #2271 of 3087
aee2c1eb-228e-8f4b.jpg

Freshly picked donut peaches from farmer stand. A little underripe. I forget if peaches are one of those fruits that don't really ripen unless on the plant. I remember reading something like that in foodguy's book
post #2272 of 3087
Quote:
Originally Posted by indesertum View Post

aee2c1eb-228e-8f4b.jpg
Freshly picked donut peaches from farmer stand. A little underripe. I forget if peaches are one of those fruits that don't really ripen unless on the plant. I remember reading something like that in foodguy's book
opposite. they'll do great. leave them at room temp for a day or two and they'll be perfect. DO NOT refrigerate until they're ripe.
post #2273 of 3087
Random bump - anyone going to watch the new Top Chef Masters season? Worth starting a new thread?
post #2274 of 3087
YOU WUD WATCH FUKKIN TOP CHEFF MASTERBATORS



I'll definitely be watching even though the last mini-season was godawful. We could probably just bump an old thread like this, though:

http://www.styleforum.net/t/123111/top-chef-masters
post #2275 of 3087


Has anyone seen it? It'll be in German cinema from next week on. I think I'll go see it.
post #2276 of 3087
just got accepted off the wait list for the introductory sommelier course in two weeks in nyc. yay. the certified sommelier will have to come some other time. good thing that one is only 1 day
post #2277 of 3087
Quote:
Originally Posted by indesertum View Post

just got accepted off the wait list for the introductory sommelier course in two weeks in nyc. yay. the certified sommelier will have to come some other time. good thing that one is only 1 day

You'll probably need to volunteer to work in a restaurant for some practice to get the certified.
post #2278 of 3087
I'd love to return to Bras. Hawaii first (wife lived there for the first few years of her life and wants to go back).
post #2279 of 3087
The donut peaches and cavaillons are insanely tasty right now in the south of France. I just can't stop eating the stuff, knowing that I will soon be back in the land of bland fruit
post #2280 of 3087
Quote:
Originally Posted by gdl203 View Post

The donut peaches and cavaillons are insanely tasty right now in the south of France. I just can't stop eating the stuff, knowing that I will soon be back in the land of bland fruit

The fruit is less bland on the UWS. smile.gif
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