Discussion in 'Social Life, Food & Drink, Travel' started by robbie, Jun 5, 2010.
Darroze is the Pope of armagnac.
a friend gave me a nice vg10 steel paring knife. knife set complete.
at least until i can upgrade my gyuto some day....
today has been a horrific shitty week but a few bright spots:
a. dog still has an unknown mass, but the vets are fairly sure it's not metastatic cancer or the type of carcinoma that we feared (which is invariably lethal). also found a really cheap surgery option if we need to get it removed, but should know more next week after another exam to see if the mass has grown/shrunk.
b. taking a class right now which is basically 'write a 25 to 30 page paper.' rough draft was due last week and got some really excellent feedback.. only need to make minor pagers. probably going to be submitting this to several conferences too.
quoted for reference
haha. def wrong forum .
well, here's a food happiness thought: tonight my gf made the best tasting dessert ever. it's basically a graham cracker crust pie filled with marshmallow, chocolate and caramel. it tastes like a smore. awesome.
ah what? double post
i need to train my girlfriend to make said things. sounds incredibly bad (for you) and incredibly delicious at the same time
it was pretty sickening yet delicious.
I seriously this chick...
It is worth mentioning that when I did a Google Image search this was like number six or seven.
Spoiler: Warning: Spoiler!
I just discovered Kumatos - what else have I been missing the whole time !?
this spring I discovered plumcots at Citarella. Wonderful. But unfortunately so did my other half so they were only in our fridge for up to a day after purchasing
Why are they called plumcots? Wiki says they are a hybrid between plums and apricots. I think I know them and they're more like red nectarines?! If so, I wouldn't try to eat the kernel of it even though it's halfway called an apricot. Might end deadly.
went to the local supermarket tonight, got this - I'm only nine bucks out of pocket and I'm looking forward to making some buttered tagliatelle tomorrow night.
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