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What did you eat last night for dinner? - Page 1456

post #21826 of 25543
The worst though is the use of chef as if it were a first name by the wait staff. "Chef believes the lamb should be cooked to medium rare." "Chef found these strawberries while he was pissing in a field on his day off." "Chef think that the truffles go well with this dish, they are only a $75 supplement." Maybe I hate supplements more than I hate chef.
post #21827 of 25543
Quote:
Originally Posted by itsstillmatt View Post

How can you be a San Franciscan and not know about pastured eggs and pastured poultry?

Is that the new, more-expensive "Free Range"?
post #21828 of 25543
Quote:
Originally Posted by Thomas View Post

Is that the new, more-expensive "Free Range"?

How dare you! Every sustainable locavore knows that free range is only a marketing term used by big organic looking to make a buck on the backs of animals. That is why we had to come up with something different, like pastured. We refuse to take part in the dirtiness of marketing and profit. The $40 you are spending on your pastured chicken goes to support slow food, you ignoramus.
post #21829 of 25543
Quote:
Originally Posted by itsstillmatt View Post

How dare you! Every sustainable locavore knows that free range is only a marketing term used by big organic looking to make a buck on the backs of animals. That is why we had to come up with something different, like pastured. We refuse to take part in the dirtiness of marketing and profit. The $40 you are spending on your pastured chicken goes to support slow food, you ignoramus.
post #21830 of 25543
Quote:
Originally Posted by Rambo View Post


That's funny, but these people are laughable enough on their own that no exaggeration is needed.
post #21831 of 25543
Quote:
Originally Posted by itsstillmatt View Post

That's funny, but these people are laughable enough on their own that no exaggeration is needed.

I've got to get out to the west coast one day and experience this shit first hand.
post #21832 of 25543
Quote:
Originally Posted by itsstillmatt View Post

How dare you! Every sustainable locavore knows that free range is only a marketing term used by big organic looking to make a buck on the backs of animals. That is why we had to come up with something different, like pastured. We refuse to take part in the dirtiness of marketing and profit. The $40 you are spending on your pastured chicken goes to support slow food, you ignoramus.


icon_gu_b_slayer[1].gificon_gu_b_slayer[1].gificon_gu_b_slayer[1].gifhappy.gif
post #21833 of 25543
Quote:
Originally Posted by itsstillmatt View Post

Quote:
Originally Posted by sugarbutch View Post

Seriously? This is a thing?

How can you be a San Franciscan and not know about pastured eggs and pastured poultry?

By your lights, I'm not, right? smile.gif

But, to answer your question, I must be dining at a lower tier. For example, my waiters rarely refer to the chef at all, let alone as though Chef were a first name. They do, however, employ "we" a lot, as in, "We braise that pork chop in the milk of forty virgins for twelve hours..."
post #21834 of 25543
Just watched the video. Brutal.
post #21835 of 25543
Quote:
Originally Posted by sugarbutch View Post

By your lights, I'm not, right? smile.gif

But, to answer your question, I must be dining at a lower tier. For example, my waiters rarely refer to the chef at all, let alone as though Chef were a first name. They do, however, employ "we" a lot, as in, "We braise that pork chop in the milk of forty virgins for twelve hours..."

I hereby sentence you to twenty minutes at the Bi-Rite meat counter and one hour in line at Tartine.
post #21836 of 25543
Ah, yes, now I see. I've been in Bi-Rite once, and that was more than enough for me. I also refuse to wait in line for pastry for more than five minutes.
post #21837 of 25543
Güvec (Turkish stew) with lamb, veggies (potatoes, beans -- the flat ones --, aubergines, zucchini, tomatoes). Very much in season indeed!
post #21838 of 25543
Quote:
Originally Posted by itsstillmatt View Post

It's really good if you put it between two cast iron pans. Makes it nice and crisp. No joke. It's a riff on the Italian chicken cooked under a brick.

I tried this and it turned out great - thanks! Though i almost fucked everything up lifting the two heavy (and hot!) pans out of the oven...crazy.gif
post #21839 of 25543
Quote:
Originally Posted by Rambo View Post

I've got to get out to the west coast one day and experience this shit first hand.

It is paradise.
post #21840 of 25543
Blackened flounder filet with snap peas
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