food is some dope shit yall

hehehe

The film tells the story of four friends who gather in a villa for the weekend with the express purpose of eating themselves to death. Bouffer is French slang for "excessive eating". (the Italian abbuffata means "great eating").

Once alone, the four begin their binge. In one scene Marcello and Ugo race each other to see who can eat oysters the faster. They discuss organizing a little "feminine presence" and decide to invite three prostitutes (not four because Philippe does not want to participate) to come to the house the following evening.

that seems like a dope way to go, cool film

Probably better to invite prostitutes as opposed to female cousins

http://cheeseandtrees.files.wordpress.com/2010/08/fda.jpg

fuckin fromager d'affinois

<3 u

<3 both the d'affinois and you -- happy belated birthday mon ami

oh thank you!!

http://farm3.staticflickr.com/2613/3907578693_f859e1a7be_n.jpg

http://i.imgur.com/9vxtu8K.jpg

justfoodthings

just ate a janey lou's homemade peanut butter bar manufactured in spanish fork utah made of wheat flour, vegetable oil, sugar, "invert sugar", and many other wholesome ingredients such as niacin, beta carotine, oats and peanuts, plus a pint of 2 percent milk to wash it down. the total at the convenience store was $4.20. Totally "dope"!

lol

next time i would do the same thing but pay with a $5 bill and walk away without acknowledging their efforts to return the change before stepping a little away from the cashier and away from the exit paths of fellow customers and eat the peanut butter bar and then drink the milk in a single motion all while staring impassively at the cashier then dispose of the packaging in the nearest suitable trash receptacle before returning to the cashier and thanking them personally for having afforded you the privilege of being served by them and in the same measure of serving them and then shake their hands and exit the store

http://upload.wikimedia.org/wikipedia/commons/thumb/9/96/Queso_de_Valde%C3%B3n_%28Le%C3%B3n%29.jpg/1920px-Queso_de_Valde%C3%B3n_%28Le%C3%B3n%29.jpg

https://twitter.com/glorpglorp/status/520994347320614912/photo/1

https://c1.staticflickr.com/3/2492/3685840063_7e6e82e562.jpg

http://i.imgur.com/uRXJ9jw.jpg

http://i.imgur.com/Ch1mBTB.jpg

- just had too
- much coffe
- too late at night
- nbd str8 fire beverage coffee <3

― Lama Bloody SwagYurt (Nilmar Honorato da Silva), Monday, 16 September 2013 22:42 (1 year ago)

The nose on this multigrape blend is gaseous, with forceful berry aromas but little nuance. A tannic, rubbery, rock-hard palate is home to candied black-fruit flavors that are a touch green at the core. Mint and licorice flavors confirm an herbal presence on a brutally tannic finish.

87/100

Big, ripe and rich, this is a delicious wine. Its burst of red fruits gives an initial juiciness that is easily confirmed. It is all about sweet red berries, which are boosted by wood and dried fig flavors. Age for a year, but the wine is good to go now.

88/100

had this kinda spicy zinfandel today

also fries

wine was doper than the fries

ate some asian fusion chicken wings that were listed on the menu as "dope-ass wings"

made my way to the newly opened threes brewing in gowanus last night, super impressive! unreliable narrator is some seriously top notch east-coast style hop goodness, incredibly fresh with a great balance of bitter to sweet for a single ipa. also the voluntary exile was one of the best baltic porters i've tasted in quite a while, not overly malty and has a pleasant roastiness you usually don't find with that style

XD

gowanus? Goweenis more like

lol that was dope shit what can i say

unreliable narrator is some seriously top notch east-coast style backpack hip-hop goodness, incredibly fresh with a great balance of bitter to sweet for an anticon mc

i used to feel intimidated by openly craft beer enthusiastic people, but it was only because, secretly, i too was enthusiasic about craft beer

yes it was a fast and ugly transition but i am clearly p shameless now

life-style/food-and-drink/features/charcoal-has-become-the-hot-new-flavouring-in-everything-from-cocktails-to-meat-and-mash-10166230.html

https://talesfrommyplate.files.wordpress.com/2011/12/lesson-12-chicken-1-of-1.jpg

http://youshouldgotoo.com/wp-content/uploads/2013/01/Puerto-Rico-2.jpg

http://peckthebeak.com/wp-content/uploads/2013/07/IMG_1662.jpg
bone marrow, maple syrup, caviar

History

Surf and turf is often considered to symbolize middlebrow "Continental cuisine" of the 1960s and 1970s,[4] with (frozen) lobster and steak as ersatz status foodstuffs for the middle class.[5]

http://en.wikipedia.org/wiki/Surf_and_turf#/media/File:Surf_and_turf_%281%29.JPG

The name has been reappropriated ironically by more recent chefs such as Thomas Keller.[6]

http://www.foodandwine.com/fwx/sites/production/files/fwx-surf-and-turf-burger.jpg

(not by thomas keller)

The last time I drove through Reno (in 2000), they still had Surf & Turf specials. I had a Douglas Coupland-esque nostalgic reaction.

"douglas coupland-esque" makes me nostalgic for the 90s

the microserfs audiobook was narrated by matthew perry and was sadly severely abridged to three hours, cutting, yes, all the random stream-of-consciousness stuff, but also compressing and eliminating characters like mad. it was the first time i had heard an abridgment of a book i knew well enough to notice, and i swore off them forever.

https://mobile.twitter.com/JonathanDeamer/status/520981619709329408

http://www.howtopronounce.com/french/siliconvalley/

The 2014 Silicon Valley BBQ Championships will be held at Santa Clara's Central Park located at 909 Kiely Blvd. Santa Clara, CA on Friday, June 27 and Saturday, June 28, 2014.

Parking is available for a $10 fee and admission is free. We will also have a secure bike watch area for you to store your bicycles. Sorry, No Pets Allowed; this includes but is not limited to dogs, cats, birds, reptiles or primates. Service animals are permissible.

that picture of me on fb as a baby with my parents was taken near there

http://i.imgur.com/N9te3mF.jpg

The 23-year-old's first tattoo was the word "soigné," the French culinary term roughly translated as "elegantly done," inked across her wrist shortly after she graduated from culinary school. It's part personal philosophy and part media-savviness: "I truly believe in the meaning of the word, but I got it in this specific place because I figured if my hand was ever photographed plating, it would look good in the photo."

that is quite the find

combination of at least fairly expensive (assuming it is legit) omega watch and tattoo that looks like it was drawn by a schoolchild makes that one but that village voice article goes further in confirming that chefs (especially those favouring high-end 'dirty food' sort of nonsense) are the most aesthetically bankrupt group imaginable

making split pea soup with pancetta atm

ate dope malbec beef empanadas last nite