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Things that are making you happy*******food and drink edition****** - Page 163

post #2431 of 3050
Quote:
Originally Posted by itsstillmatt View Post

I think there is a third option, which is that he is ridiculing a culture of people who are likely to be found in Times Square in a restaurant like this, and at the same time ridiculing Fieri.
it wouldn't surprise me if he tried to fit this in. Unfortunately, reviewing this place in a way suggests that New Yorkers, the ones who genuinely care about the NY Times reviews, are also interested in hearing about the new Guy Fieri place in Times Square.


Quote:
Originally Posted by itsstillmatt View Post

I think I am just tired of people being mean for the fun of it.

i usually don't care much about the mean part, crap is crap, but I am in full agreement that the food blog-like writing style of this review is lame, and I guess this is what annoys me most.

normally, a review like this will put a restaurant on its life line, but I don't think it will here. Those who eat here are more interested in eating at that famous guy on TV's place (but can't afford Gordon Ramsay's) than they are a culinary experience.
post #2432 of 3050
I'm actually thinking of going to that place now and having lunch, unironically, just because of that review confused.gif I'm thinking the actual food can't be as bad as he says.
post #2433 of 3050
Quote:
Originally Posted by ehkay View Post

prick

I think there is a second option.
post #2434 of 3050
Quote:
Originally Posted by ehkay View Post

These smell great. Much happier than the Pete Wells/Guy Fieri clusterfuck.
FG--what is the best way to select them (quince)? I just picked the ones that smelled best/strongest.
that's how i pick 'em. here's how i cook 'em.
post #2435 of 3050
I just made a pate that has quince and cepes in it. Really awesome.
post #2436 of 3050
Unfortunately the cepes that I saw yesterday were quite unfortunate. What kind of pate was it?

I made that Cepe/Eggplant tart from Le Cinq on Monday--that is great.
post #2437 of 3050
It's from the Gilles Verot book. Pork, chicken, chicken liver, cepes, quince. Great. Awesome, even.
post #2438 of 3050
Oh, you got it? Nice.

I ordered Les Patisserie des Reves, which has this pretty neat feature (I guess; I've never used the barcode thingies before) which sends you to videos of the techniques for the trickier recipes.

TKvzt.jpg
post #2439 of 3050
i must have missed that earthquake in the northeast that happened when you took that picture.
post #2440 of 3050
It's AEK. smile.gif
post #2441 of 3050
I think there's a third option.
post #2442 of 3050
Quote:
Originally Posted by ehkay View Post

I think there's a third option.

you mean AEK, ehkay, and mmkay?
images?q=tbn:ANd9GcT4YkmCxxLp9R6uGslaNpuyufWYDlHfYSaDGUkZjYNN1M23Hf4
post #2443 of 3050
You should do amateur night at the Apollo.
post #2444 of 3050
post #2445 of 3050
Quote:
Originally Posted by itsstillmatt View Post

I think I am just tired of people being mean for the fun of it.


itsstillmatt--never afraid to attempt being the high-and-mighty, holier-than-thou "voice of reason" in any discussion.

(How'd I do at being mean for the fun of it?)
Quote:
Originally Posted by gomestar View Post

i usually don't care much about the mean part, crap is crap, but I am in full agreement that the food blog-like writing style of this review is lame, and I guess this is what annoys me most.
normally, a review like this will put a restaurant on its life line, but I don't think it will here. Those who eat here are more interested in eating at that famous guy on TV's place (but can't afford Gordon Ramsay's) than they are a culinary experience.

Kind of my thoughts; At first I was like wow, this is brutal and read it with some schadenfreude then about halfway through I was like what's the point of this review? He's just trying to dig in to a portion of the population and try to score some cheap lols and linkbacks. Also, fwiw I read it in the paper and it didn't seem that mean but online for some reason it seems meaner.
Quote:
Originally Posted by foodguy View Post

that's how i pick 'em. here's how i cook 'em.

SSpamDD.

I guess this is FD-related but I've lost 5 pounds in about a week-and-a-half bringing me close to 60 pounds total in ~one year.
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