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What did you eat last night for dinner? - Page 1274

post #19096 of 25839
Quote:
Originally Posted by b1os View Post

I figure foie gras would work.

i used to think that foie gras was too fatty and tasted too much like liver, but after learning more, having gone to quite a few smearings, i have come to appreciate the balance between the foie and the gras
post #19097 of 25839
Quote:
Originally Posted by coolpapa View Post

Any use of the term "cupping" when not used in the context of blow jobs will likely be met with derision.
Quote:
Originally Posted by Piobaire View Post

laugh.gif You just won the Netwebs for the day. (No h8 on indie).. .

+1
Quote:
Originally Posted by gdl203 View Post

i used to think that foie gras was too fatty and tasted too much like liver, but after learning more, having gone to quite a few smearings, i have come to appreciate the balance between the foie and the gras

uh oh. A late entry is now challenging for the prize
post #19098 of 25839
Quote:
Originally Posted by coolpapa View Post

Any use of the term "cupping" when not used in the context of blow jobs will likely be met with derision.

lol8[1].gif
post #19099 of 25839
Wow. Only four pages of posts in a week? Holy shit SF is dying a long, slow death.
post #19100 of 25839
i think matt went on vacation. That, or he hasn't been right since that SF party.
post #19101 of 25839
Quote:
Originally Posted by impolyt_one View Post

i think matt went on vacation. That, or he hasn't been right since that SF party.

I was told he is taking a "hiatus".

Not to get too philosophic-like here, but also perhaps to show, IDK, like just what is what, if Manton and iammatt quit--would you (to all of you) stick around?
post #19102 of 25839
Have not had foie since....February I think. frown.gif

Thinking of grilling some shrimp and just eating them cold when we get in.
post #19103 of 25839
Quote:
Originally Posted by Piobaire View Post

Have not had foie since....February I think. frown.gif
Thinking of grilling some shrimp and just eating them cold when we get in.
I am disappoint. Really! You should have jumped on the next airplane and eaten my foie gras. tongue.gif
What about antipasti? So easy, so fucking tasty!

@ed
They would be huge losses, no doubt.



Marcella Hazan's stufato di manzo

263
post #19104 of 25839
Quote:
Originally Posted by Piobaire View Post

laugh.gif You just won the Netwebs for the day. (No h8 on indie).
Suggestions for a good snack to go with Champs? I want to have it pre-made, or mostly so, as en evening snack and bottle after a day of festivities out on the town.
I usually want something rich and fatty like foie or duck or chicken liver mousse, or caviar, creme fraiche and blinis, but I realize those aren't your typical afternoon snacks.
post #19105 of 25839
Hmmm, there's a little shop here that makes pate sometimes...maybe I'll stop in there tomorrow before the drinking begins.
post #19106 of 25839
Oh, went to a lunch wine tasting and picked up some German bubbles.

2012-06-01134138.jpg
post #19107 of 25839
Quote:
Originally Posted by edinatlanta View Post

I was told he is taking a "hiatus".
Not to get too philosophic-like here, but also perhaps to show, IDK, like just what is what, if Manton and iammatt quit--would you (to all of you) stick around?

Ed, nobody has responded so I'll chime in: I'm a nobody/chronic lurker here so you SF bigtimers won't care at all (although presumably there are more out there like me) - but I think I definitely would be extremely disappointed if Matt stopped posting in this and the other food threads. Nothing against other contributors here, but his stuff is consistently so well put together and visually interesting and appealing that it reaches levels most of the other frequent contributors do not even come close to.

Let's face it: the guy has a great eye for a lot of different things and incredible taste. He's also been really helpful in providing recipes, how to tips, etc. I basically stopped lurking over at MC after Matt left; I'd probably stop coming here too if he stopped posting here. It definitely would be a great loss.

Now of course, this site seems to generate and thrive on incredible levels of snark so I'm sorry if this embarrasses you, Matt shog[1].gif - here's the obligatory no homo yada yada etc etc carry on now all you SF lifers who won't give a shit if he leaves...
post #19108 of 25839
of course we would miss matt. he's the backbone of this part of the forum. but i will certainly defend his decision to take a time-out. i think all of us would benefit by "going outside to play" every once in a while. and i'd want most of you to come back.
post #19109 of 25839
^most certainly pertains to me




i make the ottolenghi broccoli, chili, lemon, garlic recipe once every week and every time i make it i end up eating all of it even if i planned on storing it and eating it slowly over the week.

last week i finished two large heads of broccoli in one go. and today i finished 3 (which is i think close to 3, 4 lbs). -_-

it's prolly cuz it takes a while to make. but next time i think i'll buy six heads.
post #19110 of 25839
Conflating un-sour espresso with Starbucks is interesting... I just don't enjoy Handsome. I've had a number of varieties at Intelligenstia and I've really enjoyed all of them. I think most people consider it a good standard but maybe we all just like Starbucks.

Mordecai, I mean to say that a lot of california wine is made for people whose palates I do not understand.
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