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Raw Ingredient and Mise en Place porn thread. - Page 10

post #136 of 3639
Quote:
Originally Posted by Manton View Post
???

lol, we've got a culinary newb here. This guys doesn't even know how to KelleRoast a chicken!
post #137 of 3639
Quote:
Originally Posted by mordecai View Post
the forum. he had a goodbye post and everything. shah's thing made me think of it.
That's too bad. I liked him.
post #138 of 3639
again; you don't quit the styleforvm; styleforvm quits you
post #139 of 3639
Thread Starter 
Quote:
Originally Posted by iammatt View Post
That's too bad. I liked him.

+1
post #140 of 3639
Yeah, he was a good poster. I was also impressed that he was only 19 or 20.
post #141 of 3639
Goddamnit, what is Kellering? Brining?
post #142 of 3639
'kellering' is anytime you cook in a very basic, well-known method but you give tk credit for 'inventing' it bc you only know about it through his books. i put tarragon in my eggs--- SO KELLER!
post #143 of 3639
Quote:
Originally Posted by Bhowie View Post
Yeah, he was a good poster. I was also impressed that he was only 19 or 20.

I could see early on, like page 1, that he had a problem with the shrooms...
post #144 of 3639
Quote:
Originally Posted by impolyt_one View Post
again; you don't quit the styleforvm; styleforvm quits you
I'm looking for a way to work your 5001 breakups into this post, but I'm not there yet.
post #145 of 3639
Thread Starter 
^hate when that happens
post #146 of 3639
I'll give you two more, since we had two separate fights about food recipes in the past week. Plus one unrelated fight that I don't remember off hand.
post #147 of 3639
Quote:
Originally Posted by kwilkinson View Post
'kellering' is anytime you cook in a very basic, well-known method but you give tk credit for 'inventing' it bc you only know about it through his books. i put tarragon in my eggs--- SO KELLER!

This is exactly why I want to become known as the 'Thomas Keller of Japanese curry rice'
post #148 of 3639
Link to quit post? A shame as he was a better than average poster, IMO.
post #149 of 3639
Quote:
Originally Posted by impolyt_one View Post
This is exactly why I want to become known as the 'Thomas Keller of Japanese curry rice'

you would have to begin by picking over the rice and separating the various sizes and dry-nesses into 6 piles, each of which you would cook separately in a mixture of stock and water that would carefully calculated to be perfect for that particular set of kernels.
post #150 of 3639
Thread Starter 
Quote:
Originally Posted by Piobaire View Post
Link to quit post? A shame as he was a better than average poster, IMO.

Quote:
Originally Posted by mm84321 View Post
I'm perceptive enough to see that my personality does not really jive well on this forum. It seems my commentary and oft-contrarion opinions on matters isn't very much appreciated for--seemingly by you, specifically, and others, generally. In the respect and effort of preserving the rigid sterility and uniformity of this internet-haven, as it appears you may gain more personal satisfaction from it than I, I'll do you the personal favor of making this post my last, and bid the StyleForum adieu.

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