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Things that are making you happy*******food and drink edition****** - Page 221

post #3301 of 3314
Yup, cannot get upset with animals for following their instincts. You can ruefully kick yourself in the ass for not foreseeing certain events though (been there).
post #3302 of 3314
i lost half a thanksgiving pumpkin pie to a mutt. thought i'd put it up high enough but i underestimated the desire.
post #3303 of 3314
ahhh, pumpkin. A dog's laxative.
post #3304 of 3314
post #3305 of 3314
in what way? should you be interested in sous-vide at all? depends on how good a cook you are i'd say (there are others who will disagree). if you are already interested, this has a really good reputation for being a very reliable, low-cost circulator.
post #3306 of 3314
Quote:
Originally Posted by foodguy View Post

in what way? should you be interested in sous-vide at all? depends on how good a cook you are i'd say (there are others who will disagree). if you are already interested, this has a really good reputation for being a very reliable, low-cost circulator.

I'm definitely not as good as some people here, but I wouldn't say I'm bad. Is it really that difficult to figure out? I always assumed you kind of just dropped food in and waited.
post #3307 of 3314
It's also on sale right now for Father's Day.

I've had a Sous Vide Supreme for several years. Nothing but good to say about the SV Supreme but the Anova is more versatile, ultimately has more capacity, and you'll find yourself using it quite often.
post #3308 of 3314
i guess what i was saying was that i have a problem with people who don't know the basic techniques of cooking thinking that buying a fancy piece of equipment and trying something new is going to make them a better cook. i have no idea whether you fit that description or not. but i'm still haunted by some of the egullet threads where people were posting about experiments with different gels and showing pictures of pie crusts that looked like an elementary school ashtray. probably more my problem than anything you ought to think about. i have an SV supreme that i never use, but the anova is supposed to be a very good piece of equipment.
post #3309 of 3314
post #3310 of 3314
SO on a serious note, I hate pretty much the guiding fads of restaurants today. I don't know how else to describe it but the general hipster-chic of places where all the waitstaff is fresh out of central casting and there's a page of cocktails that, now, are all starting to taste the same. After that you have food that's so fucking precious you have to have every single part of it explained to you before you can eat it. And the way everything there's too much attention paid to technique and the feithsization of ingredients rather than if it tastes good... so I went to a nice restaurant and they had a peach salad with "clarified peach reduction" i believe it was called. The whole thing tasted just like a peach and cost $12. If you're not going to do anything to the food then for fuck's sake what are you doing?
post #3311 of 3314
^ I don't know if you are actually in ATL but in LA that shit jumped the shark long ago. It happens with the food about 50/50 depending on the joint , but as far as drinks it's a shit show. Just making a drink requires the artisanal selection of herbal leaves and fresh juices all while verbally masturbating the execution only to end up with some weak ass snow cone of a beverage. Hell it seems most bartenders can't even make a proper martini or gin & tonic anymore. I've been putting off updating the LA thread as I was so pissed on this point in my recent outings.
post #3312 of 3314
post #3313 of 3314

NUTELLA!!!!!:bounce2:

post #3314 of 3314

On the Road by Kerouac. Ilike classics :)

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