food is some dope shit yall

amused by idea that poster on wine forum might have spliced two quotes/ fields of knowledge

wd like to make joke about suture & subject as lack & ilx posts as signifying chain, but not up to it rn

agree that term ‘postmodernist’ for lacan is unenlightening cliche (though i’ll take poststructuralist)

since quote unsearchable, grateful you had gentillesse to overlook ‘my’ vapidity/ incoherence

wd hope for high expectations extended e.g. to imago, but i’ll do without the punishment :)

imago knows what he did

lol i think he's duly chastened

but to be honest hope never to see imago fully bridled

he was fully bridled for a few years, divorced though now.

lol

glad he runs free

2006 PARAS, Viognier, Mount Veeder, Napa Valley—reg.$38….super special deal--$20.00

When I think about what wine to drink with Thanksgiving dinner, I think of a super dope Riesling. I gave up on trying to sell you Riesling years ago since most of you think that Riesling is for pussys. So, this is definitely the way to go. Estate grown on Mt. Veeder and made by Douglas Danielak, it has a tiny bit of sweetness but stays clean and pimpin’ with bright fruit and good acidity. Flavors of pear, melon, peach, and quince float above a rich but refined mouthfeel.

Remember that when pairing a wine with Thanksgiving dinner, you don’t match the wine with a bland white meat, you pair it with all the other stuff. This wine will go perfectly with gravy, potatoes, butternut squash, spicy stuffing, sweet potatoes, pumpkin pie, and pecan pie. I’m actually being serious for once. You can drink your expensive Cab, but if you want something that will really pair up with traditional food, this is the one. It is nowhere near being over the hill at six years old, and is vibrantly alive and pumping with fresh fruit, bright aromas, and a long lingering finish. Plus, it used to be $38. Jim Paras is retiring from the production end of the wine biz, and is giving me some ridiculous pricing that I am passing on to you. You know you don’t want to pour your expensive stuff for all the turkeys that come over in flocks, put ice in their wine, pour brimmers, and can’t comprehend what class and style are.

turkeys that come over in flocks

clean and pimpin' napa valley stylee

http://i.imgur.com/6JAu4fF.png

2012 KEENAN, Merlot, Napa Valley--$38.00

The last few months we’ve been finding some killer Merlots. Selene, Farella, etc. This month it’s the Keenan. I’m not gonna waste too many words here since most of you don’t give a shit about Merlot. But for those who do, this is the dope. You don’t have to come to our Merlot party. It’s just a bunch of super cool, really hot nerds that love having sex and don’t follow trends or fads. Merlot..It’s the new Cabernet!

we put the “ass” in class in your glass

http://i.imgur.com/6JAu4fF.png

2006 DAVID FULTON, Estate Petit Sirah, St. Helena, Napa Valley--$45.00

Last year we described this wine as a giant fire-breathing mule with glowing red eyes and a giant harness of pig skulls on barbed wire pulling a huge Fulton plow. This year it’s even more ominous. Blackberry, black cherry, black plum, black pepper, and raspberry are supported and amplified by perfectly integrated oak, bruising tannin, and spine tingling acidity. This is one of those wines that only pussies pass up. This wine is the reason why we drink red wine. Try pairing it with food, but you better get your big pans out, scorch fat, and shake your flavor shakers. Don’t be a pussy.

this sounds like a viable retail outlet for any ilafl readers in the sf bay area who might want to divest themselves of fassy nebby yolos and sauvignon blanc phaggotry in favour of some dope straight fire heterosexuala$$ wine

http://i.imgur.com/6JAu4fF.png

I know how the numbers work, which has brought to my attention that many of you are cheating on me. Most of you live in another state, and at the very least, another area code. So, it’s not like I can have “the talk”, throw down the ultimatum, and insist that you never bang another wine shop. And if you are whoring around another shop and getting some wine on the side, that’s fine, but be sure to call your ex-bottom bitch at Groezingers for some of that old fashioned cork tugging you love so much, those chug-a-lugging teary eyed gagging noises, and the steady flow of great small production wines.

lol

What is your biggest barrier to future success?
Ensuring we maintain the same level of agility and aggressiveness as we scale.

Where do you see your industry in ten years' time?
The industry will be very different, with drones, driverless cars, mobile kitchens all feasibly just around the corner.

What do you think the next big disruption in the food industry will be?
Three Course Dinner Chewing Gum -- à la Charlie and Chocolate Factory.

http://www.wired.co.uk/news/archive/2015-04/03/startup-of-the-week-deliveroo/viewgallery/344674

reply to this post rate flag

In "heaven" now, as I just had a salad with < Drosophila_5 > 2015-09-12 11:28

cucumbers and tomatoes from the garden. Added some onion, olive oil and vinegar, and presto! Very tasty!

Goring-wins-Michelin-star-despite-shunning-poncey-food.html

http://i.imgur.com/axNoEJa.gif

straight fire dope ass squirrel

This wine will go perfectly with gravy

http://www.alcoholprofessor.com/wp-content/uploads/2014/11/sobelmans-pub-and-grill-milwaukee.jpg

https://www.youtube.com/watch?v=lAYgJKeHpo4

some food is less dope than other food

waiting for what will be a dope BBQ brisket sandwich w bacon cheddar + Carmelized onions on Texas toast

el tomboto steak rub wins every time. stars indicate optionalness

1 part garlic powder
1 part black pepper
1 part kosher salt
1 part parsley flakes
* dash cayenne or peri-peri or whatever hotness, your call
* dash rosemary

for a 6-8oz steak I usually use 1/2 tsp of each ingredient, I think. I just eyeball everything at this point. It's just the right amount of savory and heat. People are always nice when you make them steaks but I'm pretty confident a couple or three of the many "this might be the best steak I've had" type compliments were genuine. Mostly because the bar for a well prepared steak is for shit, honestly.

possibly not obvious but crucial point - always cook steaks on high or very high, probably 200F+ or 90C+, always aim for medium rare, and always put the seasoning on both sides and rub it in a little bit with your thumb around 5 minutes prior to putting it on the grill. the kosher salt makes the juices rise to the surface which makes the other seasonings stick to the meat while cooking and lets good things happen.

meat is murder fyi

I murdered the hell out that sandwich

dope

holla

Green and yellow split peas are commonly used to make pea soup or "split pea soup", and sometimes pease pudding, which was commonly prepared in Medieval Europe.

http://i.imgur.com/yS8NVDH.jpg

TELL US ABOUT UR STRAIGHT FIRE DOPE ASS PIZZA

just a dope pizza

and a dope bottle of wine from that vineyard

sometimes the dopeness of food inhibits further explanation

http://i.imgur.com/DuzBRKg.jpg

Thomasina Miers’ miso-buttered kippers with avocado and sprouts: ‘Fantastic.’ Photograph: Louise Hagger for the Guardian. Food styling: Emily Kydd

Thomasina Jean "Tommi" Miers (born February 1976) is an English cook, writer and television presenter. She is the founder of the Wahaca chain of Mexican street food restaurants.

time to reclaim eclectic as a pejorative

An unidentified fish with more salsa verde was cooked through acceptably but was a cheap cut of fish (10/20).

However this is nothing like the more authentic Mexican restaurants that you can find in the southern US.

hayler is excellent, the only restaurant reviewer of any note precisely because he isn't a journalist, rather a computer consultant who took advantage of his commercial travelling by going to all the 3* restaurants in the world and writing about it, in the least showy way possible. everything is parsed into quality of ingredients and quality of cooking, along with microscopic attention to wine list mark-ups.

his general view, which is consonant with that of the only good journalistic food writer ie jonathan meades, is that the uk broadsheets' vaunted boosterism of uk (especially london) 'food culture' betrays a lack of really serious cooking. the noise and self-regard concealing a lack of attention to basic quality of ingredients, and an emphasis on auteurish narcissism by cooks rather than getting simple techniques correct.

his bad reviews are often quite amusing because unlike a coren level hack, he has no great interest in being volubly dismissive, especially of obviously crap restaurants.

Service was capable and friendly, our waitress in particular being very good. The staff here must require considerable patience given the antics of some of the guests, based on our experience tonight. Two tables along from us a couple was brought to be seated, a middle-aged man and his glamorous, much younger, female companion. As she sat down she looked around the room with a “look at me” air that radiated an aura of high maintenance. Within moments the manageress was summoned, as it transpired that the girl found “the lighting harsh” and wished to move to a better table. The lighting at the table was identical to all the others along that side of the room, including ours, so not surprisingly their waitress, while very polite, was a little puzzled. The gentleman stood up, and in a loud voice announced that their table was “like sitting in a gulag”; he may like to read Solzhenitsyn’s “A Day in The Life of Ivan Denisovich” to put his lighting difficulties into greater perspective with respect to actual gulags. Despite this provocation the staff were courteous and found them a table elsewhere, fortunately well away from us. I hope they left a large tip.

http://www.andyhayler.com/restaurant/novikov/14-01-2012

The quote I pulled it perfectly accurate too I just found it a funny thing to say

is this dude like the scaruffi of restaurants?

yes, exactly

comparing your table to a gulag seems fairly reasonable, until you read Solzhenitsyn’s “A Day in The Life of Ivan Denisovich”

i ate a lot of dope food on November 7, 2015

Brennan says that he was surprised by the strong reaction to the photograph of his birthday cake but that the photographer taking the picture for the local paper had warned him that some people might not like it.

“It’s not meant as a derogatory sort of thing against the people,” Brennan said, “It could be even Stalin (on top of the cake), it could be anyone like that. People have very short memories, you know.”

Following the interview, presenter Sue Nunn said that she had “no idea” that Brennan would say he was an “admirer” of Hitler’s in any sense and that she was taken by surprise by the content of the interview.

http://i.imgur.com/KRNRrNX.jpg

See him in the dish, his second cradle, how
meek he lieth ! — wouldst thou have had this
innocent grow up to the grossness and indo-
cility which too often accompany maturer
swinehood? Ten to one he would have
proved a glutton, a sloven, an obstinate, disa-
greeable animal — wallowing in all manner of
filthy conversation — from these sins he is
happily snatched away —

Ere sin could blight, or sorrow fade,
Death came with timely care —
his memory is odoriferous — no clown curseth,
while his stomach half rejecteth, the rank
bacon — no coalheaver bolteth him in reeking
sausages — he hath a fair sepulchre in the
grateful stomach of the judicious epicure — and
for such a tomb might be content to die.

https://archive.org/details/adissertationup00lambgoog