food is some dope shit yall

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.