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Things that are making you happy*******food and drink edition****** - Page 175

post #2611 of 3098
Quote:
Originally Posted by foodguy View Post

sorry matt! my best cut story was when i sliced off the tip of my thumb ... while teaching a cooking class. i was cutting frozen butter and it shattered rather than sliced. oops. wrapped it in a towel, applied direct pressure and held it over my head until the end of class. fortunately, it was already the dessert course ... and my left hand.
cheese before dinner goomba? what are you? a farmer?

Cheese farmer. What do you suggest?
post #2612 of 3098
http://www.amazon.com/Step-Up-To-The-Plate/dp/B00B2A1YWU/ref=lh_ni_t?ie=UTF8&psc=1&smid=ATVPDKIKX0DER

rented via iTunes last night, purchasing the DVD today.
post #2613 of 3098
Quote:
Originally Posted by munchausen View Post

looks like flan

Flourless orange-saffron cake. How could no one tell?
post #2614 of 3098
Quote:
Originally Posted by edinatlanta View Post

Flourless orange-saffron cake. How could no one tell?

I thought it looked like Fat Bastard's outie belly button.
post #2615 of 3098
Quote:
Originally Posted by Piobaire View Post

I thought it looked like Fat Bastard's outie belly button.

I don't want to know how you have up-close experience with this...
post #2616 of 3098
Quote:
Originally Posted by edinatlanta View Post

I don't want to know how you have up-close experience with this...

Like you have to get up-close to see anything about Fat Bastard?
post #2617 of 3098
This weekend my lady finally realized how great oysters are.
post #2618 of 3098
Quote:
Originally Posted by Piobaire View Post

Like you have to get up-close to see anything about Fat Bastard?

According to him, there is....
post #2619 of 3098
Quote:
We went to this place with very high expectations as it was said to have the best traditional French fare in the world and had been rated as a 3-star Michelin restaurant in the food capital of the world. The ambience and decor were very elegant - several small dining rooms decorated in traditional french style. The service was attentive but unfriendly. We asked for an aperitif hoping that they would make some creative martinis and cocktails but all they had on offer was champage (which we don't like), vermouth and wines. This was a complete disappointment for a restaurant of this caliber. We have been to several highly rated fine dining restaurants around the world, and almost every one of them took the effort to make a special signature martini cocktail which was more impressive than words can describe. Then came the food menu - only in French...

Like kevineats goes large.
http://www.tripadvisor.com/Restaurant_Review-g187147-d718111-Reviews-or2-L_Ambroisie-Paris_Ile_de_France.html
post #2620 of 3098
Quote:
Originally Posted by mordecai View Post

This weekend my lady finally realized how great oysters are.

I wish. Why are the Jewish girls so opposed to seafood?
post #2621 of 3098
How much would that black truffle/foie gras pie plus the matching truffle/mache salad course at L'Ambroisie cost?
post #2622 of 3098
It was €240 in January.
post #2623 of 3098
Quote:
Originally Posted by harvey_birdman View Post

I wish. Why are the Jewish girls so opposed to seafood?

Well, there's this...

nvm
post #2624 of 3098
Quote:
Originally Posted by harvey_birdman View Post

I wish. Why are the Jewish girls so opposed to seafood?


.............
post #2625 of 3098

Every salad should come like this. Nice thick slab of foie gras, confit de canard and chicken gizzards.

 

 

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