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post #136 of 3350

3/30/11 at 1:21pm

Bhowie

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Quote:

Originally Posted by Manton

???

lol, we've got a culinary newb here. This guys doesn't even know how to KelleRoast a chicken!

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post #137 of 3350

3/30/11 at 1:22pm

itsstillmatt
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Quote:

Originally Posted by mordecai

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 3350

3/30/11 at 1:24pm

impolyt_one

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again; you don't quit the styleforvm; styleforvm quits you

post #139 of 3350

3/30/11 at 1:26pm

Thread Starter

mordecai
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Quote:

Originally Posted by iammatt

That's too bad. I liked him.

post #140 of 3350

3/30/11 at 1:27pm

Bhowie

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Yeah, he was a good poster. I was also impressed that he was only 19 or 20.

post #141 of 3350

3/30/11 at 1:28pm

Manton
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Goddamnit, what is Kellering? Brining?

post #142 of 3350

3/30/11 at 1:33pm

kwilkinson
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'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 3350

3/30/11 at 1:34pm

impolyt_one

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Quote:

Originally Posted by Bhowie

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 3350

3/30/11 at 1:35pm

itsstillmatt
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Quote:

Originally Posted by impolyt_one

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 3350

3/30/11 at 1:37pm

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mordecai
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^hate when that happens

post #146 of 3350

3/30/11 at 1:38pm

impolyt_one

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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 3350

3/30/11 at 1:39pm

impolyt_one

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Quote:

Originally Posted by kwilkinson

'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 3350

3/30/11 at 1:51pm

Piobaire
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Link to quit post? A shame as he was a better than average poster, IMO.

post #149 of 3350

3/30/11 at 1:53pm

foodguy

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Quote:

Originally Posted by impolyt_one

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 3350

3/30/11 at 3:13pm

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mordecai
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Quote:

Originally Posted by Piobaire

Link to quit post? A shame as he was a better than average poster, IMO.

Quote:

Originally Posted by mm84321

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.