Random fashion thoughts

Discussion in 'Streetwear and Denim' started by thekunk07, Aug 1, 2009.

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  1. tween_spirit

    tween_spirit Senior member

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    This is surprising. Depending on how much I'm out and about I probably see some iteration of Rick sneakers at least once a week. And it's not like I walk with my head to the ground staring at peoples feet only. I guess maybe I just pay too much attention to clothing these days :embar:

    And yeah, the Margiela stitches are kind of cool as far as visible branding goes
     
    Last edited: Jan 9, 2012


  2. andrewgreg

    andrewgreg Senior member

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  3. dsoren

    dsoren Senior member

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    Free clothes.
     


  4. the shah

    the shah Persian Bro #2 and enabler-in-chief

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    Hey DLester

    [​IMG]
    [​IMG]
     


  5. pickpackpockpuck

    pickpackpockpuck Senior member

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    It's totally possible that I just don't notice them 90% of the time. Sneakers aren't really on my radar. Now that I think of it, I can only remember seeing CPs twice and I don't remember ever seeing GATs out in public, but that hardly seems likely in NYC. And I pay attention to clothes too.
     


  6. bows1

    bows1 Senior member

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    Food Talk: Put a pork shoulder in the slow cooker this morning before work. Going to be in there for 10 hrs total. Can't wait to get home :slayer:
     
    Last edited: Jan 9, 2012


  7. pickpackpockpuck

    pickpackpockpuck Senior member

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    Oh man, that sounds so good. If you're ever looking for a recipe to try, check this out: http://www.foodandwine.com/recipes/asian-glazed-pork-shoulder. I make it in a pressure cooker so it's quick, but I bet it would be amazing in a slow cooker. I generally cut down on the sugar it calls for a little bit because I don't like it too sweet, but that's just my preference.
     


  8. tween_spirit

    tween_spirit Senior member

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    awesome, how did you prep it?

    I used to make a lot of BBQ pulled pork in the summertime (cooked over a bed of sweet onions and homemade root beer) and a similar recipe to what pickpocket posted in the winter in my slow cooker. I miss it so much, maybe I'll find room in this tiny apartment for one again.
     


  9. bows1

    bows1 Senior member

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    I didn't really prep too much. Rubbed it down with sea salt, pepper, and marjoram, and another spice Im forgetting, had a beef broth and red wine sauce base with tons of garlic and onions. Just threw it together this morning and hoping for the best! Should be good
     


  10. the shah

    the shah Persian Bro #2 and enabler-in-chief

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    what a waste of such wonderful spices :cry:
     


  11. bows1

    bows1 Senior member

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    I have boxes and boxes of spices and never get a chance to cook. Might as well use them somewhere!

    I have like 4 bags of your favorite cardamom as well, 2 whole grain and 2 ground. What SHOULD I use them for?
     
    Last edited: Jan 9, 2012


  12. reedobandito

    reedobandito Senior member

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    Miran has left an indelible mark on SF, it would seem
     


  13. brad-t

    brad-t Bae Blade

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    Would love to hear good pork recipes.

    Also I'm doing a vegetarian month as a personal challenge and learning experience, on day 9. It's hard.
     


  14. skitlets

    skitlets Senior member

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    Think we saw the same guy. Also the only time I've seen it.
     


  15. the shah

    the shah Persian Bro #2 and enabler-in-chief

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    well of course if you like it you should do it :) there are two great threads that, when subscriptions SF was working, were always at the top on my front page -- mis en place, and what are you eating. iammatt is a wizard, and his minimalist plating is absurdly awesome. i used a recipe for making fries i read there, holymoly ....

    cardamom is not my favorite spice, but i do use it. i prefer grinding as needed, though i ended up using some pre-ground when i ran out during séjour in desert recently.

    that artisanal iced cream truck that drives around was offering cardamom flavor, it wasn't bad.

    do you also like chocolates ? i think we should add Kee's chocolates to our SFamily trip. Although to be quite honest I found her saffron bonbons offensive, she tried to explain how they were of superior Spanish quality. I told her my contacts in saffron import/export cut the worst kind for sending to European stockists who mixed with garbage hay-like strands that grow locally and sell as premium Euro saffron. She said she'd make me a special batch if I brought some samples of the golden red exotics, but alas, I could not return in time. And the saffron was worth more than the chocolates she was going to make them into anyway !
     
    Last edited: Jan 9, 2012


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