Raw Ingredient and Mise en Place Appreciation thread.

Bhowie · Mar 30, 2011

Originally Posted by Manton

???

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

itsstillmatt · Mar 30, 2011

Originally Posted by mordecai

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

impolyt_one · Mar 30, 2011

again; you don't quit the styleforvm; styleforvm quits you

mordecai · Mar 30, 2011

Originally Posted by iammatt

That's too bad. I liked him.

+1

Bhowie · Mar 30, 2011

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

Manton · Mar 30, 2011

Goddamnit, what is Kellering? Brining?

kwilkinson · Mar 30, 2011

'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!

impolyt_one · Mar 30, 2011

Originally Posted by Bhowie

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...

itsstillmatt · Mar 30, 2011

Originally Posted by impolyt_one

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.

mordecai · Mar 30, 2011

^hate when that happens

impolyt_one · Mar 30, 2011

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.

impolyt_one · Mar 30, 2011

Originally Posted by kwilkinson

'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'

Piobaire · Mar 30, 2011

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

foodguy · Mar 30, 2011

Originally Posted by impolyt_one

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.

mordecai · Mar 30, 2011

Originally Posted by Piobaire

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

Originally Posted by mm84321

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.

Raw Ingredient and Mise en Place Appreciation thread.

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