jcman311
Distinguished Member
- Joined
- Feb 11, 2015
- Messages
- 8,183
- Reaction score
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-1 for not including the “artisan” or gratuitous appliance company shout out. ?
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-1 for not including the “artisan” or gratuitous appliance company shout out. ?
yeah and if you show up when the doors open a 7pm they straight away know you're American, because Italians don't come out until late. One thing I could not get used to is they eat dinner so damn late at night.I spent a week in Rome a couple years ago (had some meetings and...well... just stayed).
I think I ate six kilos of pasta daily.
But man **** having to make reservations everywhere.
Don't wanna de-rail this thread but I sure hope by year or two you mean because or personal constraints and not covid constraints!The best bagels I’ve had were from Los Bagels in Arcata, CA. Hopefully we’ll be able to head out that way again in the next year or two.
Don't wanna de-rail this thread but I sure hope by year or two you mean because or personal constraints and not covid constraints!
lmao fuckin loser.Definitely personal constraints.
Let's spend 4 pages debating this.as i think i had mentioned prior on this thread i struggle with these sorts of things philosophically. The spirit of the dish is cucina povera. For this reason i try use as little beef as is needed (today was around 1:4 beef to onions) but am always tempted to add more and always wonder at what point it becomes a new dish.
not that this matters as long as it tastes good, but I do think about it.
Let's spend 4 pages debating this.
Couple of slugs before hitting Redwood Curtain for beers. Carb-o-rama.The best bagels I’ve had were from Los Bagels in Arcata, CA. Hopefully we’ll be able to head out that way again in the next year or two.
Couple of slugs before hitting Redwood Curtain for beers. Carb-o-rama.