food is some dope shit yall

just like sometimes.....food, damn

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

http://www.7amkickoff.com/wp-content/uploads/2010/03/Black-Pudding.jpg

that looks pretty undope

rip nilmar

http://i.imgur.com/xuv0JHa.jpg

dope food

http://3.bp.blogspot.com/-AvmNCgOk_Bg/TsYp21s1CVI/AAAAAAAACvs/673G6A8OD7w/s640/_MG_1698.JPG

xxp particularly the cookies someone lit on fire? whatever those are?

cultural appropriation tit for tat

http://www.jesrestaurantequipment.com/jesrestaurantequipmentblog/wp-content/uploads/2010/09/ShrimpandGrits.jpg

blood sausage and all that

that was the most appetizing picture that came up in a GIS for blood sausage fyi

http://www.phatbeetsproduce.org/2013/08/a-defense-of-phat-beets-and-gentrification-isnt-dirty-but-the-g-word-is/

mexican pizza is dope imo

― the hubby space veggiescope (country matters), Tuesday, 4 August 2009 15:47 (4 years ago)

using that post as a defense is like having a thalidomide baby as a soccer goalie or something

roast duck is good too

some austrian food is pretty dope, like schnitzel or sachertorte or whatever

those germanic ppl make good cookies and pastries

it's hard to find appetizing photos of grilled whole red snapper, but brother, let me tell you

I had hens' eggs for breakfast, served on toasted bread with margarine

was dope

finished with pepper, which I milled myself just seconds before

TiTTWIS 43: Where Y'All At?

tyrol's taverns do a rad-ass cold platter bro

cupcakes and desserts n stuff usually look good in pictures whereas other foods kinda don't IMO.

I'm sorry to say this but these croissants are overrated. I have had the plain, chocolate and almond and they're just wayyyyyyyy too heavy. They are flaky and all but they literally way a pound each. That just can't be right.

Photos: The Dopest Food We Ate at Lollapalooza

Rainbow Cone

This is so much more than ice cream. This is art.

http://i.imgur.com/0e8M8hf.jpg

you know now you mention it food is very good

^ this

A+

Not all messages are displayed: show all messages (424 of them)

It really depends on the application and accompanying food.

― Jeff, Wednesday, 19 December 2012 12:55 (8 months ago)

Both cuisines have truly amazing breadth and even italians and indians are unlikely to be familar with the whole of them. The dietary restrictions practised by the great majority of indians have perhaps limited the indian cuisine in terms of fish and meat dishes, so that opens the door to italy staying in the competition. I must think.

I see you, sir.

there were 400 posts and i could only choose one

http://i.imgur.com/18xwoBQ.jpg

http://2.bp.blogspot.com/-ELSfAwZC8K4/UEWfptMOACI/AAAAAAAAG30/Y3zmZCD-yTM/s400/Image+63.jpg

http://www.swp.in.th/grace.html

I'm 100% ride or die with Capresso burr grinder

― set the controls for the heart of the sun (VegemiteGrrl), Tuesday, 17 September 2013 20:17 (44 minutes ago)

we made tonight:

lettuce wraps with:
panko crusted fried shrimp
egg mini-omelettes
bean sprouts

and this dope dipping sauce of thai chili, garlic, red sea salt, lime juice and a little soy sauce.

A+

― ✌.✰|ʘ‿ʘ|✰.✌ (Steve Shasta), Friday, 9 April 2010 04:27 (3 years ago)

http://www.raininghotcoupons.com/wp-content/uploads/2013/08/mozzarella-cheese-sticks.png

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

I only realised today that it's nostormo and not nostromo

Nostormo | 27.06.2012 | StarStarStarStarStar
Ambiance! Romance! Great food! Impeccable service! My wife and I stopped for a glass of wine at Nostromo after a long walk along the coast. Ended up staying for dinner, . and liked it so much we came back the next night. Robert (the owner and host) made it very special for us with a gratis appetizer one night and crep desert the next.

love food beyotch

I really, really want some Dungeness crabs and a few beers. Right now.

― cops on horse (WilliamC), Friday, October 4, 2013 7:23 PM (Yesterday) Bookmark Flag Post Permalink

this, all the time

― call all destroyer, Saturday, October 5, 2013 9:04 AM (10 hours ago) Bookmark Flag Post Permalink

― brimstead, Sunday, 6 October 2013 03:10 (11 hours ago) Bookmark Flag Post Permalink

Automatic thread bump. This poll is closing tomorrow.

― System, Wednesday, 9 October 2013 01:01 (55 minutes ago) Bookmark Flag Post Permalink

seriously considering going out and buying a bag of cheetos right now to try out that lemon and hot sauce shit

― (The Other) J.D. (J.D.), Wednesday, 9 October 2013 01:55 (1 minute ago) Bookmark Flag Post Permalink

Oh, hey. We wrote this tweet for you.
What's new for fall? Gourds are so 2006. Same goes for reading The Giving Tree and crying. My nod goes to @GrubHub

I am a competent adult human and prefer my pizza cut into slices. 59
I am a disgusting savage or child and I prefer my pizza cut into squares. 21

― Lawyer... SUAVE... (carl agatha), Saturday, 24 August 2013 19:20 (1 month ago) Bookmark Flag Post Permalink

Not all messages are displayed: show all messages (138 of them)

http://upload.wikimedia.org/wikipedia/commons/thumb/6/69/Kiwano.jpg/320px-Kiwano.jpg

File:Kiwano.jpg

http://corianders.co.nz/wp-content/uploads/2011/12/tandoori-chicken-wings.jpg

seriously considering getting some food right now

In West Africa and parts of the Middle East, Maggi cubes are used as part of the local cuisine. In Liberia, they are used as an application to the cut umbilical stump of newborn babies - 26% of newborn deaths in Liberia are due to infection, and inappropriate treatments such as Maggi cubes contribute to this.[2]

― r|t|c, Wednesday, October 16, 2013 3:13 PM (1 minute ago)

yummers

just like sometimes.....food, damn

lmao

http://i.imgur.com/wn4ykKy.jpg

gabbneb wrote this on thread salad dressing poll!! on board I Love Everything on 20-Sep-2007

why is balsamic vinegar and olive oil two separate options? who puts just olive oil on salad? and where is lemon as above?

this is the funniest nakh thread

gabbneb (gabbneb) wrote this on thread dr. strongo's neuvo cuisine on board I Love Everything on 06-Mar-2004
Braised shiksa

gabbneb (gabbneb) wrote this on thread I hate cilantro! on board I Love Everything on 20-Dec-2003
another vote for most of you people are insane. that said...

Things I pretty much won't or don't eat: okra, clams, eggplant (unless in Middle Eastern or Indian food, where I love it, and I'm willing to try Japanese), pork (I've been known to cheat with prosciutto or soppressata), peanut in any form (unless in Thai food, where I love it)

Things I have yet to really try and fear: brussels sprouts, mango (allergy possibility)

Things I'll eat in the company of other stuff but don't have any great love for: tofu, cabbages, coconut, bell peppers

Something I ate in two meals today: sauteed onions

Something that I must eat nearly every day or I don't feel right: raw tomato

that looks pretty undope

― nakhchivan,

the fuck

gabbneb (gabbneb) wrote this on thread dr. strongo's neuvo cuisine on board I Love Everything on 06-Mar-2004
Braised shiksa

woah, this is intense. who knew gabbs ate shiksas?

no wonder he was banned twice!

did he prefer chianti or nebbiolo?

lmao @ nebbiolo

nebbiolo is dope

i would smash a huge motherfucking sandwich right about now

just had some food

damn i ate it

gabbneb wrote this on thread "seasonal allergies" on board I Love Everything on 14-Apr-2008

OM NOM NOM NOM

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

im goinmg to dinner with my parents RIGHT NOW

mango (allergy possibility)

some food i like. some food i don't.

can i get an amen

amirite bro

https://www.youtube.com/watch?v=Jo9t5XK0FhA

http://dope-ass-nutrition.tumblr.com/post/33880678003/prickly-pears-were-5-for-1-at-the-grocery-store

lol

This is a dope ass truck. Most tacos are 50 cents each except the exotic stuff, and everything else is priced low as well.

Obviously tacos seem to be their specialty as the truck is called "Junior's Tacos", and they have ad sign on Adams advertising their taco deal. The deal is real.

It's on the corner of Adams/Maple so you won't be overrun by faux-hipsters that enjoy paying $17 for a food truck fajita.

the mexican food in l.a. is dope but do not let it blind you to the rest of what is equally good

― the gush of yesterday (omar little), Tuesday, 27 January 2009 01:12 (5 years ago) Bookmark Flag Post Permalink

Not to say LA-style Mexican food isn't good (I suggested 2 very classic chicano-style eateries on purpose), but you have to leave your authenticity snob at the door when comparing north of the border food vs. south of the border.

― (*ﾟーﾟ)θ L(。･＿･)　　　°~ヾ(･ε･ *) (Steve Shasta), Tuesday, 27 January 2009 01:12 (5 years ago) Bookmark Flag Post Permalink

http://wineandfeelings.blogspot.co.uk/2014/03/cool-how-this-3-wine-is-dope.html

love food

Hey folks! I thought I'd share my little method for making coffee, it's nothing special but I find it makes a satisfying cup in the morning! It's pourover, which means you're going to only get one cup at a time, but I find the process to be relaxing. Almost zen! I use a ceramic Hario V60 Ceramic Coffee Dripper, but I may get something else. They make a great kettle (see below) but the dripper tends to slip on the cups it came with. It may work better in another setup.

- Select Two Tablespoons of whole bean coffee (roast of your choice, I use "Kicking Horse" medium roast mostly.)
- Grind for twelve seconds (I do a quick count to 25 myself, it finishes around 12 seconds!)
- Pour hot water over from a kettle (I use the Hario V60 Buono) over an unbleached filter in the manner in which you'll do the pourover.
- Heat 10 oz of water in the kettle*. Some folks like 6 oz for every two tablespoons, this amount is simply my own preference. Adjust if you feel like it!
- Pour the ground beans into the filter, then do a circular pour over the beans until they're steeped. The water should drip through in about thirty seconds!
- Once it drips through, pour the remainder of the water down into the center of the filter.
- Enjoy!

*This should only take a couple of minutes. I heat the water well shy of the boiling point. With my kettle you can swish it around and hear the telltale "hiss" from the water splashing on the sides of the kettle. That's when I know it's ready! You should barely see any steam bubbles in the water.

Try it this way, I hope you like it! If not, no problem! There are dozens of ways to brew a good cup!

- CB

― Coffee Bob, Thursday, 28 August 2014 01:09 (11 minutes ago)

Hey pal I'm not here to step on anyone's toes, I just posted to talk about coffee. But I'll step aside, I'm not here to steal anyone's thunder or stir up trouble.

- CB

― Coffee Bob, Thursday, 28 August 2014 03:12 (18 hours ago)

4 years pass...

What's the best tea that can be found at Trader Joe's?

― Coffee Bob, Sunday, 5 October 2014 16:31

apostate

lol

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

John "Liver-Eating" Johnson (c.1824 – January 21, 1900) was a mountain man of the American Old West.

Johnson is said to have been born with the last name Garrison, in the area of the Hickory Tavern between Pattenburg and Little York, near the border of what is today Alexandria and Union Townships in Hunterdon County, NJ.[1][2] During the Mexican–American War he served aboard a fighting ship, having enlisted under a false age. After striking an officer, he deserted, changed his name to John Johnston,[3] and traveled west to try his hand at the gold diggings in Alder Gulch, Montana Territory. He also became a "woodhawk," supplying cord wood to steamboats. He was described as a large man, standing about six foot two inches in stocking feet and weighing in the area of 260 pounds with almost no body fat.[citation needed]

Rumors, legends, and campfire tales abound about Johnson. Perhaps chief among them is this one: In 1847, his wife, a member of the Flathead American Indian tribe, was killed by a young Crow brave and his fellow hunters, which prompted Johnson to embark on a vendetta against the tribe.[4] The legend says that he would cut out and eat the liver of each man killed.[4][dubious – discuss] This was an insult to Crow because the Crow believed the liver to be vital if one was to go on to the afterlife.[citation needed] This led to him being known as "Liver-Eating Johnson". The story of how he got his name was written down by a diarist at the time.[citation needed] There were three Johnsons,[citation needed] nicknames were commonplace, and with Johnson's show of eating the liver, he received his name.

One tale ascribed to Johnson[3][4] (while other sources ascribe it to Boone Helm[5]) was of being ambushed by a group of Blackfoot warriors in the dead of winter on a foray to sell whiskey to his Flathead kin, a trip that would have been over five hundred miles (805 kilometers). The Blackfoot planned to sell him to the Crow, his mortal enemies, for a handsome price.[vague] He was stripped to the waist, tied with leather thongs and put in a teepee with only one, very inexperienced guard. Johnson managed to break through the straps, then knocked out his young guard with a kick, took his knife and scalped him, then quickly cut off one of his legs.[dubious – discuss] He made his escape into the woods, surviving by eating the Blackfoot's leg, until he reached the cabin of Del Que, his trapping partner, a journey of about two hundred miles (322 Kilometers).

Bronze statue of Liver-Eating Johnson erected over his grave at Old Trail Town in Cody, Wyoming.
Eventually, Johnson made peace with the Crow,[4] who became "his brothers", and his personal vendetta against them finally ended after twenty-five years and scores of Crow warriors had fallen. The West, however, was still a very violent and territorial place, particularly during the Plains Indian Wars of the mid-19th century. Many more Indians of different tribes, especially but not limited to the Sioux and the Blackfoot, would know the wrath of "Dapiek Absaroka" Crow killer and his fellow mountain men.[citation needed]

The above information is based upon the yarns and tales told over and over through the years. The novel Mountain Man by Vardis Fisher is a good fiction source. The accurate story is told in the diaries of Lee and Kaiser who were on the Missouri River in 1868 when Johnston was given his moniker, after a rainy fight with the Sioux.[citation needed]

He joined the Union Army in St. Louis in 1864 (Company H, 2nd Colorado Cavalry) as a private, and was honorably discharged the following year. During the 1880s he was appointed deputy sheriff in Coulson, Montana, and a town marshal in Red Lodge, Montana. He was listed as five foot, eleven and three-quarter inches (1.82 meters) tall according to government records.[citation needed]

In his time, he was a sailor, scout, soldier, gold-seeker, hunter, trapper, whiskey-peddler, guide, deputy, constable, builder of log cabins, taking advantage of any source of income-producing labor he could find.[citation needed]

His final residence was in a veterans home in Santa Monica, California. He was there for exactly one month before dying on January 21, 1900.[citation needed] His body was buried in a Los Angeles veterans cemetery.[citation needed] However, after a six-month campaign led by 25 seventh grade students and their teacher, Johnson's body was relocated to Cody, Wyoming in June 1974.[6]

He made his escape into the woods, surviving by eating the Blackfoot's leg

(wd ref leo bloom but see that’s been much quoted on ilx)

Mr Putin was unmoved by the Saudi offer, though western pressure has escalated since then. “Our stance on Assad will never change. We believe that the Syrian regime is the best speaker on behalf of the Syrian people, and not those liver eaters,” he said, referring to footage showing a Jihadist rebel eating the heart and liver of a Syrian soldier.

thread delivers

foie now

slightly surprised how few people appear to use the pun 'ribena del duero' to throw shade on a wine that looks like and often tastes like alcoholic blackcurrant juice but pleased to see several of them are restaurant wine lists

http://www.ribena.co.uk/lets-do-it-club/baking/ribena-flavoured-ice-cream/

http://www.ribena.co.uk/lets-do-it-club/baking/ribena-flavoured-marshmallows/

http://i.imgur.com/cSZpat4.jpg

Ch. Paloumey 2005 Haut-Médoc, Cru Bourgeois Supérieur (classement 2003)

This reminds me very much of the "mathematics" in Jacques Lacan's "The subversion of the subject and the dialectic of desire in the Freudian unconscious": the seminal components of both (with even American oak being used in the wine) are horribly misused and the result is devoid of meaning. Post-modern drivel at its worst.

very unusual to have american oak (openly) being used in bordeaux

was it dope

can't take credit for those 2 cents, but sounds dope to me

for a second there I thought nakh genuinely thought you would have written "Post modern drivel at its worst."

:)

no i guessed she had bought the wine because it is not an uncommon one and offered nothing on the origin of that quote (=namely?)

Yeah I figured that out, hence "for a second there"! I am not the quickest

well now i don't know whether to feel insulted

http://forums.wineloverspage.com/viewtopic.php?f=3&t=16403

By what? (iantq)

nakh genuinely thought you would have written "Post modern drivel at its worst."

He obv didn't! I feel like I have blundered again by badly wording my orig post

don't care tho tbf

have you been drinking dope alcohol?

lol wins not insulted by u

Nobody ought be, unless I intend it

xp a little but mostly just in a weird mood/procrastinating

tbf in the past on ilx i've cited lacanian mathematics & said 'horribly misused' so i can forgive this instance of misrecognition

http://drinkwiththewench.com/wp-content/uploads/2010/10/BeerBenFinalThumb.jpg

if ben were alive today i feel he'd certainly use the term dope (nb)

otm

the most likely origin of the quote, given that the it isn't searchable probably due to some odd caching problem, was probably that it was spliced together from two other quotes

the reason for this being that the likelihood of someone being both very serious invested in the arguments surrounding 'parkerizaton' in wine and the arguments surrounding post-structuralism in the anglophone academy in the 80s/90s seems minimal, and that if they were it doesn't make to use these terms

the wine being described would be referred to as 'modernist', this is a fairly contextually lucid term to describe the qualities (lots of oak/alcohol/primary fruit aromatics, low acid/tannin) of the sort of 'international style' of the last decade, 'post-modernist' if it were to mean anything in wine would mean the corrective-minded succcessor to this style

probably also worth noting that describing someone whose insight, such as it was, was to combine such ur-modernist disciplines as psychoanalysis and semiotics as a post-modernist is taking wheen/sokal/etc at their word more than the author, though it does at least scan contextually

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

https://pbs.twimg.com/media-preview/snf:668829797527756800/mOZs50XV.png

https://img.yumpu.com/21212723/1/358x507/kultur-und-zivilisation-gedanken-erinnerungen-bernd-hering.jpg

http://i.onionstatic.com/avclub/5663/13/16x9/565.jpg

from bean to bar yall

Partygoers have been warned about fake alcoholic drinks containing lethal chemicals that can cause blindness and even death.

Drinks containing toxins including chloroform, anti-freeze and ethyl acetate have been found in counterfeit bottles of alcohol across the country, Trading Standards has warned.

The drinks can mimic branded products, or can have unfamiliar brand names.

They can also be sold in pubs and clubs - with a key warning sign of fake vodka being the smell of nail varnish.

https://twitter.com/canowater

https://www.sanpellegrinofruitbeverages.com/media/international/beverages/melograno-e-arancia/Melograno_1.jpg

MELOGRANO E ARANCIA


Deep orange in color with glints of burgundy-violet, Melograno e Arancia is a beverage made with the juices of oranges and pomegranate. It has a strong aroma of pomegranate combined with a delicate taste of orange to create a fresh tartness and a finish tending toward sweetness. Revitalizing flavors that truly embrace the bubbly, breezy, carefree lifestyle of Italy.

Available in cans (33 cl).

AN OVERRATED SODA
DO NOT BUY

more overrated than the ROLLING STONES

Y OR n?

theye have that shit in my work fridge for free

is p dope

love food

http://socotra.ru/upload/content/6276e2c738_tamar_5_500.jpg

https://i.guim.co.uk/img/media/8fba26555f945064f572540e4acc0205f195afae/0_203_5760_3456/master/5760.jpg?w=1920&q=85&auto=format&sharp=10&s=3cdf66d114db3742ac43eb63002c0dc1

The popular Saumagen Paradies (pig stomach paradise) butchers in Kallstadt.

Saumagen is a German dish popular in the Palatinate. The name means "sow's stomach". The dish is similar to a sausage in that it consists of a stuffed casing; however, the stomach itself is integral to the dish. It isn't as thin as a typical sausage casing (intestines or artificial casing). Rather it is meat-like, being a strong muscular organ, and when the dish is finished by being pan-fried or roasted in the oven, it becomes crisp.

Grilling Texas Size Cowboy Steak r Bone In Rib Eye 24 hr Dry Age
OldManCooking
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Published on May 1, 2014
today we show you how to cook a Texas style HUGE Steak.
A Cowboy Steak of course living in CowTown Texas, Fort Worth they are going to have a Good Cowboy Steak.. and it was good.. They also call them Tomahawk steaks.

http://www.motherearthnews.com/real-food/edible-insects-zebz1305znsp.aspx?PageId=1

https://twitter.com/wardies73/status/728864398937305092

https://pbs.twimg.com/media/CYdsetJWQAEG-Bg.jpg

Wugufang Roast Pigeon Restaurant

http://az801717.vo.msecnd.net/wp-content/uploads/2015/08/wiremill2.jpg?c24f0a

Roasted Wood Pigeon in Lavender Shortcrust Pastry

yum

https://scontent.xx.fbcdn.net/t31.0-8/fr/cp0/e15/q65/13268565_948951015224900_8125533835293953732_o.jpg?efg=eyJpIjoidCJ9

*hurls*

Cinnamon Toast Crunch: Competitive Eater Posts Video of Himself Eating 7,700-Calorie Bowl of Cereal
It took Matt Stonie, 24, roughly 17 minutes to eat two boxes of cereal and drink a gallon of milk. Stonie, of San Jose, Calif., won the 2015 Nathan's Hot Dog Eating Contest

Wahaca
Image caption
The Oxford Circus branch of Wahaca has been closed
More than 300 people have fallen ill following a suspected outbreak of norovirus at a restaurant chain, Public Health England (PHE) has said.
According to a report in the The Mirror, the Mexican restaurant chain Wahaca has shut nine branches - five in London - because of the infection.
PHE has begun an inquiry after hundreds of staff and customers fell ill.
A spokeswoman told the Mirror: "Initial tests suggest the cause of this illness was norovirus.
"Following these reports, Wahaca voluntarily closed nine sites."
Unconfirmed cases
Deborah Turbitt, London deputy director for health protection for PHE, said the source of the outbreak was yet to be determined.
She said: "Public Health England has been notified of a suspected norovirus outbreak at a restaurant chain.
"We are working closely with environmental health officers and the restaurant chain to investigate.
"We have so far been made aware of 205 staff and 160 members of the public reporting illness, however these are unconfirmed cases."
Wahaca was founded by 2005 MasterChef winner Thomasina Miers.

Norovirus and its symptoms
About 12 to 48 hours after becoming infected, the norovirus causes a sudden onset of nausea followed by projectile vomiting and diarrhoea
Some people may have a fever, headaches and aching limbs
Most people make a full recovery within one to two days, but the very old and very young risk becoming dehydrated which may require hospital treatment
The virus is easily transmitted from one person to another by contact with an infected person or through contaminated food or drink, or touching contaminated surfaces or objects
There is no treatment other than to let the illness run its course

https://www.youtube.com/watch?v=7rNY7xKyGCQ

anyone ever hear of this guy (dr. michael greger)? he makes a pretty compelling argument here against meat and dairy (without even going into the ethical aspects).

no compelling argument against meat and dairy products has ever managed to defeat either
when will people stop trying to make this about ideas and realize it is about food

meat is dope
dairy is dope
food is dope

http://www.independent.co.uk/life-style/christmas/food-drink/roast-potato-restaurant-london-mccain-roastaurant-uk-menu-a8098246.html