Random food thoughts - Street edition

Discussion in 'Streetwear and Denim' started by i01111000, May 12, 2013.

  1. ManofKent

    ManofKent Senior member

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    I switched from a jug type to an immersion blender when my last jug died and find the immersion a lot handier.

    I don't really follow recipes with soups, just make it up as I go. Mushroom soup is a mainstay - onion and garlic softened in butter, mushrooms cooked down with a little olive oil, vegetable stock, parsley and a splash of cream to finish. Stilton & Broccoli is always good at this time of year - sweated onion cooked, broccoli cooked in a little vegetable stock (retain some stock for blending), melt in some roughly chopped Stilton (don't need masses) - the supermarkets always seem to reduce Stilton after Christmas. Home made Houmous, butter bean based dips etc.
     
  2. GraphicNovelty

    GraphicNovelty Senior member

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    My girlfriend took me to a 19 course tasting menu at Aska for my birthday. I put all of the images in an album

    I have been to a couple tasting menu/michelen starred spots in NYC so I have a few points of comparison. I would say that the experience was somewhat comparable to a fancy omakase spot, which is to say, very seafood heavy, lots of coaxing subtle flavors out of the ingredients, and a few things falling into that "kind of weird, not sure if i like it, but very cool" field. You definitely got a sense of the New Nordic "thing, maybe pickled, maybe raw, maybe lightly cooked, in a deeply roasted sauce of that thing". Whole thing took 4.5 hours after we asked them to pause the menu halfway through because we were getting kind of full (don't pair heavy beer with long tasting menus, no matter how good that beer is). My preferences trend away from lots of seafood and towards more vegetables (i'm a vegetarian most of the time, but I eat meat/fish occasionally), so I was super into the vegetable preparations and while I enjoyed the seafood dishes, it wasn't orgasmic (my girlfriend, who loves seafood, and shellfish in particular, said it was the best meal she'd ever had, so the experience was worth it if for that).
     
    Last edited: Dec 30, 2016
  3. willy cheesesteak

    willy cheesesteak Senior member

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    THEY BROUGHT BACK WAFFLE TENDERS!!!

    [​IMG]
     
  4. IndianBoyz

    IndianBoyz Senior member

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  5. nahneun

    nahneun Uncle Nephew

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    @willy cheesesteak burger king bought out popeyes for $1.8B. whatever shall we do T_T??!?!
     
  6. colabear

    colabear Senior member

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  7. colabear

    colabear Senior member

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    pyszne Polskie bufet
    [​IMG]

    first plate
    [​IMG]

    seconds
    [​IMG]
     
    Last edited: Mar 6, 2017
  8. baltimoron

    baltimoron Senior member

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    I love xi'an but is it me or have prices almost doubled over the last couple years?
     
  9. nahneun

    nahneun Uncle Nephew

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    cost of food and labor has gone up a lot in ny. restaurants often operate on small margins, so additional overhead generally gets charged to the customer. that being said, i wouldn't be surprised if they raised prices to standardize it and fund their expansion.
     
  10. iamacyborg

    iamacyborg Senior member

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    Does that mean they're paying chefs half decent wages yet? :D
     
  11. nahneun

    nahneun Uncle Nephew

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    hahahaahahahahahahahahaahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahaha

    haaaaa............................


    :(
     
    Last edited: Apr 1, 2017

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