Raw Ingredient and Mise en Place porn thread.

Discussion in 'Social Life, Food & Drink, Travel' started by mordecai, Mar 6, 2011.

  1. Bhowie

    Bhowie Senior member

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    ???

    lol, we've got a culinary newb here. This guys doesn't even know how to KelleRoast a chicken!
     
  2. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    the forum. he had a goodbye post and everything. shah's thing made me think of it.
    That's too bad. I liked him.
     
  3. impolyt_one

    impolyt_one Senior member

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    again; you don't quit the styleforvm; styleforvm quits you
     
  4. mordecai

    mordecai Immoderator

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    That's too bad. I liked him.

    +1
     
  5. Bhowie

    Bhowie Senior member

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    Yeah, he was a good poster. I was also impressed that he was only 19 or 20.
     
  6. Manton

    Manton RINO Dubiously Honored

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    Goddamnit, what is Kellering? Brining?
     
  7. kwilkinson

    kwilkinson Having a Ball

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    'kellering' is anytime you cook in a very basic, well-known method but you give tk credit for 'inventing' it bc you only know about it through his books. i put tarragon in my eggs--- SO KELLER!
     
  8. impolyt_one

    impolyt_one Senior member

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    Yeah, he was a good poster. I was also impressed that he was only 19 or 20.

    I could see early on, like page 1, that he had a problem with the shrooms...
     
  9. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    again; you don't quit the styleforvm; styleforvm quits you
    I'm looking for a way to work your 5001 breakups into this post, but I'm not there yet.
     
  10. mordecai

    mordecai Immoderator

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  11. impolyt_one

    impolyt_one Senior member

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    I'll give you two more, since we had two separate fights about food recipes in the past week. Plus one unrelated fight that I don't remember off hand.
     
  12. impolyt_one

    impolyt_one Senior member

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    'kellering' is anytime you cook in a very basic, well-known method but you give tk credit for 'inventing' it bc you only know about it through his books. i put tarragon in my eggs--- SO KELLER!

    This is exactly why I want to become known as the 'Thomas Keller of Japanese curry rice'
     
  13. Piobaire

    Piobaire Not left of center?

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    Link to quit post? A shame as he was a better than average poster, IMO.
     
  14. foodguy

    foodguy Senior member

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    This is exactly why I want to become known as the 'Thomas Keller of Japanese curry rice'

    you would have to begin by picking over the rice and separating the various sizes and dry-nesses into 6 piles, each of which you would cook separately in a mixture of stock and water that would carefully calculated to be perfect for that particular set of kernels.
     
  15. mordecai

    mordecai Immoderator

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    Link to quit post? A shame as he was a better than average poster, IMO.

    I'm perceptive enough to see that my personality does not really jive well on this forum. It seems my commentary and oft-contrarion opinions on matters isn't very much appreciated for--seemingly by you, specifically, and others, generally. In the respect and effort of preserving the rigid sterility and uniformity of this internet-haven, as it appears you may gain more personal satisfaction from it than I, I'll do you the personal favor of making this post my last, and bid the StyleForum adieu.

    [​IMG]
     

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