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Overwrought food writing appreciation thread

mordecai

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http://thesensualfoodie.com/

I had three plates overflowing with lobster, fish, and shrimp tacos. The lines weren’t very long and the sense of community with other foodies was a pleasure, all of us sitting around on folding chairs and picnic tables. The wonderful smells rising from the grills, the table full of churros tempting the eye as I stood in line, the hungry flutter in my belly, excited to be experiencing fish tacos done by Ricky’s. I am new to the world of other things to eat besides vegetarian options. When it came my turn, I heaped on the pico de gallo salsa and shredded lettuce a little too eagerly, squirting the sauces in squiggly drizzles, overwhelming my tacos with condiments.
 

gomestar

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next time I have dinner at Chez Manton, I will be sure to wright a sensual review in appreciation of this thread.
 

mordecai

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next time I have dinner at Chez Manton, I will be sure to wright a sensual review in appreciation of this thread.


Do you anticipate this meal to be more of an "eating oysters" or "overwhelming tacos with squirting sauces" sort?
 
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gomestar

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I'll just say that Manton doesn't really eat oysters. And when he does, it's with a utensil.
 

Piobaire

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She is to be forgiven. That quote says she just stopped being a vegetarian. I would be shooting sauce in squiggly drizzles over a good fish or lobster taco too.
 
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mordecai

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"has drawn the ire of at least one donkey lover"

that headline is ridiculous. who the **** is the editor?
 
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mordecai

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It’s a known fact that chefs prize chanterelles more than any other mushrooms. In one of the cookbooks that I own (I forget which one), the chef/author instructs: “If you ever see chanterelles, buy them.”

And so it was that when I first saw chanterelles at the Hollywood farmer’s market more than a week ago, I kind of freaked out. I froze. I was like, “Oh my God! I’m supposed to buy these!” But a small bag of them cost $10 and I felt scared. So I didn’t buy them, mentioned the experience on Twitter, and my followers scolded me. Chef Sara Jenkins Tweeted to me, “So easy to cook! Saute w/ butter, thyme, parsley, toss w/ penne and parmigiano! Easy!” Emboldened, I made a point to buy chanterelles the next time that I saw them; and sure enough, this past Sunday, that’s precisely what I did.

As I considered my options, I ruled out Chef Jenkins’ suggestion for penne simply because I cook pasta way too often. I think my blood runs pasta, I make it so much; I wanted to try something different.

I remembered a post I did a while back–Creamed Mushrooms on Toast–and decided to use some of the leftover whole wheat La Brea bakery bread to do something similar with the chanterelles. Only, I wouldn’t cream them; I’d just saute them in olive oil with a pinch of salt and pepper and add garlic, parsley and lemon juice at the end.

And that’s precisely what I did.

http://www.amateurgourmet.com/2011/10/my-first-chanterelles.html#more-6190
 
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A Y

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Are coffee bean labels and wine bottles off limits, because they're too easy?

An incredibly well rounded coffee with a clean muscat grape sweetness up front that paves the way for an unrelenting finish reminiscent of your favorite childhood cola.

Sipping (redacted) you may be flung back in time, remembering those small cans of pineapple juice you used to drink. An exceptionally crisp and complex coffee with toasted coconut and mango sweetness in the tropical finish.

--Andre
 

dacox

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Are coffee bean labels and wine bottles off limits, because they're too easy?

An incredibly well rounded coffee with a clean muscat grape sweetness up front that paves the way for an unrelenting finish reminiscent of your favorite childhood cola.

Sipping (redacted) you may be flung back in time, remembering those small cans of pineapple juice you used to drink. An exceptionally crisp and complex coffee with toasted coconut and mango sweetness in the tropical finish.


--Andre

Sounds like those ads Elaine used to write for Peterman in Seinfeld
 

A Y

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Here's another one from the same coffee roaster:

As intense and defined in flavor as only the best Kenyans can be.
Apricot nectar prevails in the (redacted), with the foundation of a hot
fudge sundae.

--Andre
 

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