kwilkinson
Having a Ball
- Joined
- Nov 21, 2007
- Messages
- 32,245
- Reaction score
- 884
I was just trying to offer my opinion.
I don't think you're a girl.
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A more subtle version of the F150 driver who makes fun of the M3 driver at a gas station because he "can't haul cargo" and "drives a little car." Stupidity mixed with insecurity.
It's not that I'm hurt by the opinions, it's that I find them asinine and surprisingly stupid considering the demographic of this forum. For some reason steak appears to elicit chest thumping, homoerotic size comparisons, and baseless gender associations from otherwise (seemingly) highly educated individuals. Your post is a rather humorous case study in unsolicited one-upmanship and pretension. Insecure much, but why?
Very nice restaurants, in fact. Everyone has a different opinion and I simply expressed mine and that of many chefs. I certainly can understand that you dislike ribeye, but I love the full flavors of ribeye. I have an AOS in Culinary Arts, a BS in Food Service Management, and a Masters in Hospitality Management. I put 15 years into high-end restaurants and I've been a chef-instructor for the past 15. In addition, I'm a certified chef with the American Culinary Federation. Those qualifications means nothing in regards to whether or not you or I like beef tenderloin, but I can say from experience that most chefs wouldn't be caught dead ordering filet mignon in a restaurant. I've cooked & sold plenty of filet mignon. It's easy to cook, easy to sell and makes a great presentation, but I always considered the person ordering a ribeye, skirt, or hanger steak to be a real beef fan. Again, I'm not knocking what you like, just letting you know most chefs aren't huge fans of filet mignon. This is from Anthony Bourdain: They also think they’re going to impress [chef and Top Chef judge] Tom Colicchio with filet mignon. Any chef who has been in the business for any length of time is just bored to death by filet mignon. To see people use that as an ingredient over and over again, they lose points right away. You can see Tom die a little whenever anybody uses it. I'm not suggesting Anthony Bourdain is any type of super-chef, but he's brutally honest.
Yet another dick measuring contest. In more ways than one.
******** is only average sized. I'm okay with it. Still works right.
******** is only average sized. I'm okay with it. Still works right.
Do you speak Spanish? My friend just forwarded me a cool chef wanted posting, but a requirement is being able to speak Spanish in addition to English.
I mean I could see how this would be considered a dick measuring contest but it bothers me that some people would assert so confidently that no one likes filet steaks (then quoting Bourdain of all ******* people... granted he did allow that he is not super chef - very right on that one). It just isn't true, but whatever.
Mi español se mejora cada dÃa pero es no exactamente allà todavÃa. I probably butchered that, thereby proving what I was trying to say.
It's a head chef position at an American restaurant opening in Buenos Aires. Interested? You get to hire people build the kitchen and menu and ****.