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Discussion in 'Social Life, Food & Drink, Travel' started by Fabienne, Jan 31, 2005.
I don't think anyone is surprised by that. That's how cuisine is in most countries.
+1, mainly I just can't get my head around how much pork, vinegar, sugar and soy sauce goes into Filipino food, and that is before it gets deep fried. It seems like the unhealthiest food ever, on purpose. That is to say nothing about the shock food, like balut and dinuguan.
to each his own I guess
Rouget, Roasted Tomato Salad, Heirloom Coulis
Tomme Crayeuse, Brown Butter Sautéed Nectarine.
The fish itself looks nice. Heirloom coulis? Gtfo.
It was a tomato coulis made from an enormous heirloom tomato. What do you want me to call it? Red shit?
Why the hell would you do anything with an heirloom tomato other than eat it raw?
The fish does look nice. You cook fish well, at least by the way it looks.
Why can't you? It had great flavor.
The roasted tomato salad is really awful looking. It looks like my great grandmother and her four best friends.
Because they are a perfect food raw. You can't possibly improve them. Also, their growing season is so short, and the places that grow really good ones are so few, that's basically a crime of waste to do anything do them other than salt them and maybe throw on a chiffonade of (raw, I hasten to add) basil.
Ya, I roasted them at too high of a heat. I was going to take the skins off, but then I just said forget it.
I'd probably agree. I was eating the other one I had raw as a snack while I cooked. I just thought I'd try something different.
Hey at least we have the little bastard eating vegetables. Experimentation isn't the worst thing in the world either... he'd come to the same conclusion, but it won't kill a 20 yr old to try some techniques on a very seasonal product.
Tete de fromage, ris d'agneau, beurre noisette, croustillant capre et persil hache.
A meal with head cheese and sweetbreads?
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