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Things that are making you happy*******food and drink edition****** - Page 59

post #871 of 3005
Pho seems like one of those things that just isn't worth the effort of making at home if you have halfway decent Vietnamese places near you.
post #872 of 3005
^ that too. I find myself eating a bowl of pho right now actually, didn't know I would be eating pho an hr ago, haha.
post #873 of 3005
This is what I was eating earlier:
271162_10100354484791590_15904009_52081010_4932327_n.jpg

Felt it was way too beef-y, no seasoning or spice. Deep umami and nothing else, and that's not why pho appeals to me - I missed a slightly nubbed texture on the noodles, there wasn't enough raw onions or sprouts to give it a textural mixup, just not really pleasing to me. Really was not as good as I hoped. it was a so-so made broth, but just not my cup of tea at all.
post #874 of 3005
compared to this, my favorite (favorite food in the world actually, $5.95 bowl of pho over Joel Robuchon for me)
268801_10100343841336160_15904009_51878817_2691792_n.jpg
post #875 of 3005
I like to complain a lot about work and the way that it has controlled my life, but taking a step back, I see things in a different light. Three years ago, almost to the day, was when I first decided to go to culinary school. I knew I liked food and liked to cook it, but man, I think about the things I cooked, like my infamous shrimp pasta that Maclovin was not lovin, and it blows my mind that I dropped the cash on culinary school. But I have made huge strides in those three years. I've worked in two two Michelin star restaurants, both in FOH and BOH, and am now a chef de cuisine and a sommelier/wine director. It just blows my mind how hard work, willingness to shut up and learn, and a bit of luck has really paid off. I am feeling so so so good about the future right now. biggrin.gif
post #876 of 3005
Best of luck to you in that, kwilk. America needs more people who are into well-made food.
post #877 of 3005
My lunch today: 3 separate triple creme cheeses, Mangalista ham, baguette, and goat milk butter for good measure, with a Jolly Pumpkin Luciernaga to drink. If I did that every day I don't know if I'd have a heart attack or go broke first.
post #878 of 3005
My friend and I are cooking all day today for his birthday. It's what he said he wanted to do cuz he's been working a ton and has no time to cook. We're cooking a lot of korean food.

He went out with his ladyfriend last night, and she gifted him 1/2lb of black truffles! Not sure how the truffles line up with Korean dishes, but we're happy to add anything to the menu that is suggested. Who's got ideas for us?! Would really like to showcase the truffles because it's a rarity for us.
post #879 of 3005
500
post #880 of 3005
At La Chaumiere in Wash, DC: Tete de Veau, Bison ribeye wrapped in veal bacon.

Yea, that's right.... TETE DE VEAU!!! icon_gu_b_slayer[1].gif VEAL BACON!!! icon_gu_b_slayer[1].gif
post #881 of 3005
Epicerie Boulud
post #882 of 3005
Quote:
Originally Posted by KJT View Post

My friend and I are cooking all day today for his birthday. It's what he said he wanted to do cuz he's been working a ton and has no time to cook. We're cooking a lot of korean food.

He went out with his ladyfriend last night, and she gifted him 1/2lb of black truffles! Not sure how the truffles line up with Korean dishes, but we're happy to add anything to the menu that is suggested. Who's got ideas for us?! Would really like to showcase the truffles because it's a rarity for us.

truffle omelette?
post #883 of 3005
Just officially worked in the food industry for the first time today. Not sure if this should be in the happy or pissed off thread, making mozzarella in 90 degree heat isn't exactly fun, but it's still nice.
post #884 of 3005
Quote:
Originally Posted by kwilkinson View Post

I like to complain a lot about work and the way that it has controlled my life, but taking a step back, I see things in a different light. Three years ago, almost to the day, was when I first decided to go to culinary school. I knew I liked food and liked to cook it, but man, I think about the things I cooked, like my infamous shrimp pasta that Maclovin was not lovin, and it blows my mind that I dropped the cash on culinary school. But I have made huge strides in those three years. I've worked in two two Michelin star restaurants, both in FOH and BOH, and am now a chef de cuisine and a sommelier/wine director. It just blows my mind how hard work, willingness to shut up and learn, and a bit of luck has really paid off. I am feeling so so so good about the future right now. biggrin.gif

Congrats !! It is nice to take a moment and look at what you have instead of what you have not.
post #885 of 3005
Thanks dude. smile.gif


Two things right now.
1) this little guy:


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It has been called different things by different farmers here.... Mediterranean Zucchini, Lebanese Squash, etc. But man, it is delicious and very versatile. I used it in a sweet summer squash tart dessert last week, and I was almost certain it was going to be terrible but wanted to try it anyway. It tasted delicious. I think these are pretty ubiquitous so maybe I'm showing my newbosity by just now getting on this little dude's wagon.


2) this book:


france.jpg

It is basically an encyclopedic tome of all the different regions of France and their food/drink culture. I'm loving it. I'm pretty sure it's a series that also has Italy and Spain books. Will check them out after this one is done.
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