Things that are making you happy*******food and drink edition******

Discussion in 'Social Life, Food & Drink, Travel' started by robbie, Jun 5, 2010.

  1. kwilkinson

    kwilkinson Having a Ball

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    When I dropped out of "real" college and decided to go to culinary school, i got used to the fact that I'd probably always be teh poorz.
     
  2. foodguy

    foodguy Senior member

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    end of western civilization.
    don't mind me. i'm in a very matt mood.
     
  3. kwilkinson

    kwilkinson Having a Ball

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    I absolutely agree.
     
  4. gomestar

    gomestar Super Yelper

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    Which $1,000 champs?



    also, answering the "...aaaand what do you do?" question is annoying enough, but I am greatful that I don't have to reply "mixologist". I'd sooner prefer to be a custodial engineer.
     
    Last edited: Dec 8, 2011
  5. Bhowie

    Bhowie Senior member

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    :( Welp, this guy has also done the drink list for Robuchon and a few other places of the same ilk. He also does new product design which would be kind of a cool job.

    I would guess there are a lot other corporate food related things that are much worse than designing national drink menus. That's just me though. :shrug:

    On the champs didn't see. I was talking to a a coworker while the other guys picked it out. Didn't look when it came around. Couldn't find the wine list online either. One of the most relaxing visuals is that of champagne in beautiful stemware.
     
    Last edited: Dec 8, 2011
  6. Bhowie

    Bhowie Senior member

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    Usually the cool one's call themselves bartenders. There is actually something of a divide between how they view the industry and inclusion of certain types of bartenders between "elite mixologist" and the non-douche guys. Some pretty good bartenders boycott the USBGA and a few other orgs b/c of the attitude.

    More thoughts on corporate mixology. Some chains do have a few good cocktails, not all of them are the cheesy sugar bombs that look and taste like tacky tiki drinks. I actually think it is much better for the food industry than shitty beer and shitty wine. There is a bit more play that they can have over the final product vrs those other items. It can also bring attention to great ingredients so people can explore them on their own. At the end of the day money talks and bullshit walks. I'm a soulless money whore with no palate. I'll take high volume places over ones that make great drinks, not that I don't personally enjoy those places more. I heart volume over all else for what I do. This is somewhat of a thought vomit.

    Kyle, you won't be bemoaning the woes of corporate mixology when he is enjoying the fruits of their labor. BITCH
     
    Last edited: Dec 8, 2011
  7. foodguy

    foodguy Senior member

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    i was just being snarky. that said, bartenders calling themselves "mixologists" is no more obnoxious than cooks calling themselves "culinarians". and no less, come to think about it.
     
  8. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    I like it when people call themselves home chefs.
     
  9. Bhowie

    Bhowie Senior member

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    Kyle is a culonarian.
     
  10. Rambo

    Rambo Senior member

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    I didn't know he was a Trekkie. :puzzled:
     
  11. kwilkinson

    kwilkinson Having a Ball

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    :lol: I do love the culo.
     
  12. mgm9128

    mgm9128 Senior member

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    Kumquats are delicious.
     
  13. Piobaire

    Piobaire Not left of center?

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    I walked through the Cosmo last time I was there but did not check it out. Any place a couple of middle-aged ballers can have a nice drink?
     
  14. mgm9128

    mgm9128 Senior member

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  15. indesertum

    indesertum Senior member

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    what're you going to do with it?
     

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