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[Doomsayer]

I made some buffalo chicken fries last weekend to go with a smoked pulled pork sandwich.

This weekend I'm smoking mac n cheese and ribs. I'm also going to be brewing and drinking.

Going to be a great time.

Fine dining is not restricted to places that serve large prix fixe tasting menus. A shorter menu of just 3-4 courses with an amuse-bouche in-between isn't uncommon - the portions are obviously larger to compensate for fewer dishes.

This is exactly what I said. Don't expect him to agree with you, though.

 

[FloydtheFathead]

To help keep our sanity going.

Make those honey BBQ and they would be good.

 

[skLaFarebear]

Wings sound so good right now. Damn I'm hungry lol.

 

[Himynameischris]

MENU DÉCOUVERTE
L’AMUSE-BOUCHE ***
LE CAVIAR IMPERIAL
en surprise sur une araignée de mer et infusion de corail anisée
A surprise of Sologne Imperial caviar
***
LA TRUFFE NOIRE
sur un oeuf coque sans coque, riz doré et nacré aux copeaux de parmesan
Soft boiled egg on golden pearl rice with black truffle and parmesan shavings
***
LE FOIE GRAS
rôti à la mangue et coriandre, tuile croustillante aux cacahuètes
Pan-fried duck foie gras with mango, coriander and crispy peanut chips ***
L’ASPERGE VERTE
le bouillon sur un soufflé au fromage et chorizo ibérico de bellota
Green asparagus “velouté” with cheese soufflé and “ibérico” ham ***
LA LANGOUSTINE
cardinalisée au beurre salé, escortée de petites nouilles fraîches, suc corallin poivré
Roasted langoustine served with homemade pasta and pepper jus
***
LA CAILLE
caramélisée au foie gras, pomme purée et salade d’herbes
Free-range quail and foie gras, served with mashed potato
ou/ or
LE BŒUF
japonaise A3 tranchée aux aromates et jeunes pousses amères (SUPPLÉMENT $250 POUR LE BŒUF WAGYU A5)
Pan seared Japanese A3 Wagyu with aromatic arugula salad (SUPPLEMENT $250 FOR A5 WAGYU)
***
LE RUBY
compotée de poire en gelée, coulis de fruits rouges et mousse à la rose
Cassis “Dome” with red fruits coulis and pear jelly
***
LA TUILE
sur une spirale de crème de marron, glace au citron vert
Chestnut mousse and crispy coffee tuile with refreshing lime ice cream ***
LE MOKA OU LE THÉ
mignardises
Espresso, coffee or tea

Stuff I don't like, which is why I hate prefixed menus.

 

[JABEE]

http://youtu.be/Blz_sef-jj4

 

[8 X 11 Printer Paper]

Need more brisket.

I wish I ate brisket more often, I also wish I had a kosher deli closer by. Rye bread, spicy brown mustard and Corned Beef (sometimes 50/50 CB and Pastrami) heaven.

 

[Tabris]

Hey Tabris you will like this. Last weekend my mother in law took us out to the number 1 steakhouse in Vegas, and I ordered a cheeseburger with nothing on it. Even the waiter was like are you sure.

Why? Why not try something new? Do you live your life in the same safe & comfortable routines? If not, why do it for your dining?

You posted the EXACT SAME THING a page ago.

I changed it to the Bo Innovation menu I'll go to.

 

[Kastrioti]

ThatsOurQB.gif

 

[Hindl]

Wings sound so good right now. Damn I'm hungry lol.

Just finished eating some after seeing these past few pages

 

[XiaNaphryz]

Why? Why not try something new? Do you live your life in the same safe & comfortable routines? If not, why do it for your dining?

There's nothing wrong with staying in your comfort zone when it comes to food if that's what people prefer.

 

[Tabris]

Fine dining is not restricted to places that serve large prix fixe tasting menus. A shorter menu of just 3-4 courses with an amuse-bouche in-between isn't uncommon - the portions are obviously larger to compensate for fewer dishes.

Find me a 3 michelin star restaurant who's tasting / chef menu is 3 courses though.

 

[Tabris]

There's nothing wrong with staying in your comfort zone when it comes to food if that's what people prefer.

Yeah, I personally rather try something new and unique always that can be potentially amazing and re-define what I prefer.

My mission in life is to have a constant stream of new experiences.

 

[Hindl]

Fuck you Xia I just ate! Stop making me hungry again!

 

[Sanjuro]

Yeah...I'm gonna get wings now. Xia will abuse his power and make more fat jokes for sure!

This place has a new sauce. I may try and get them to mix it up.

 

[8 X 11 Printer Paper]

Chicken Parm tonight, chances are high I'll go for Mapo Doufu for my lunch tomorrow. Need something spicy in my system, and it's been awhile since I've gotten it.

 

[XiaNaphryz]

Find me a 3 michelin star restaurant who's tasting / chef menu is 3 courses though.

You don't need 3 stars to be a fine dining restaurant.

 

[Tabris]

You don't need 3 stars to be a fine dining restaurant.

Yeah but all the menus and images I've been posting have been from them, that's what I'm talking about. So until you've experienced that, how can you say "you rather just have something from home?" then what I'm posting.

 

[chuckddd]

Guess who's making it rain? NSFW, obviously.

 

[Butts-a-plenty]

Yeah, I personally rather try something new and unique always that can be potentially amazing and re-define what I prefer.

My mission in life is to have a constant stream of new experiences.

 

[Slo]

There's nothing wrong with staying in your comfort zone when it comes to food if that's what people prefer.

Why you gotta make me agree with Tabris?

 

[Sanjuro]

Guess who's making it rain? NSFW, obviously.

A cry for help.

 

[Sanjuro]

eznark's final request was fuck Slo and fuck Minnesota.

Slo, he loved you more than anyone.

 

[Slo]

I don't think you need to pay 3 michelin star prices, but people who don't push themselves to try new foods are really missing out. If an adult is a corn dog and well done steak eater, I consider it a legit reason to stop talking to them.

Serious lack of chops.

 

[Line_HTX]

Ewww, Johnny makin' it RAAAAAIINNN

 

[XiaNaphryz]

Why you gotta make me agree with Tabris?

Hey, I'm all for trying new things. But at a certain point people need to get to that on their own terms, pushing too hard often results in the opposite effect.

Yeah but all the menus and images I've been posting have been from them, that's what I'm talking about. So until you've experienced that, how can you say "you rather just have something from home?" then what I'm posting.

Some people genuinely don't like some of the ingredients listed, and no matter how well prepared they end up being they're just not interested.

Look at the whole pineapple on pizza thing.

 

[Slo]

eznark's final request was fuck Slo and fuck Minnesota.

Slo, he loved you more than anyone.

Awwwww. Fuck you too, ez, wherever you are. <3 <3 <3

 

[Goro Majima]

Guess who's making it rain? NSFW, obviously.

Spending all that Snickers money

 

[XiaNaphryz]

Spending all that Snickers money

He has some left?

 

[FloydtheFathead]

Awwwww. Fuck you too, ez, wherever you are. <3 <3 <3

I sent you PM. Also when the Gophers win tonight.. You think of him.

 

[Goro Majima]

He has some left?

Not after the strip club apparently

 

[Zvonimir Boban]

Anyone else see the sad face here? The plates are like "aw man! It's Tabris!"

:jnc

 

[TheFatOne]

Patriots release Scott Chandler and Brandon Lafell

Not surprising. Now I just wait for Canon to be cut.

 

[Slo]

I sent you PM. Also when the Gophers win tonight.. You think of him.

Yeah I saw that. Thanks.

 

[CrocMother]

 

[cdyhybrid]

Gata is a closet Peyton fan, eh?

 

[CrocMother]

Gata is a closet Peyton fan, eh?

khakis for daaayys

 

[FloydtheFathead]

Guess who's making it rain? NSFW, obviously.

How much longer till I can shave my head of the shame.. How much longer?

 

[WedgeX]

That's not America's best restaurant. There's only one category that matters, and here are the best restaurants in the United States:

United States[edit]
Location Restaurant Head chef Year of award
Chicago Grace Curtis Duffy 2014-2015
Las Vegas Joël Robuchon Joël Robuchon 2008
New York City Le Bernardin Eric Ripert 2005 [12]
New York City Eleven Madison Park Daniel Humm 2012
New York City Masa Masa Takayama 2009
New York City Per Se Thomas Keller 2010
New York City Jean Georges Mark LaPico
New York City Chef's Table at Brooklyn Fare César Ramírez 2014[12]
Yountville, California The French Laundry[13] Thomas Keller 2006
St. Helena, California The Restaurant at Meadowood[13] Christopher Kostow 2011
San Francisco Benu Corey Lee 2014 [14][15]
San Francisco Saison Joshua Skenes 2014 [14][16]
Los Gatos, California Manresa David Kinch 2015

I'll be eating at the bolded chef's Hong Kong restaurant in 3 weeks!! I'm so excited.

jnc

Michelin is not the end all, be all of food rankings. Hell, Per Se just got torn a new one by the NY Times this year.

 

[Slo]

I will carry the torch.

 

[Tabris]

Hey, I'm all for trying new things. But at a certain point people need to get to that on their own terms, pushing too hard often results in the opposite effect.

Some people genuinely don't like some of the ingredients listed, and no matter how well prepared they end up being they're just not interested.

So you just ask for something different. Pretty sure most people here haven't tried caviar on quail egg in an edible bird's nest with edible gold flakes on top.

 

[BaltimoreLarry]

Cap Breakdown for Flacco

2016- $22.55M
2017- $24.55M
2018- $24.75M
2019- $26.5M
2020- $28.25M
2021- $24.25M

Hmmm, interesting. Can someone explain to me where the fuck the savings are? All I see is we're stuck with Flacco for three more years for essentially the same hit.

 

[FloydtheFathead]

I will carry the torch.

So you're becoming a packers fan now?

 

[Slo]

So you're becoming a packers fan now?

No. I'm just going to be more of an asshole.

 

[Milchjon]

Last known image of slo and ez together

 

[Tom Penny]

So you just ask for something different. Pretty sure most people here haven't tried caviar on quail egg in an edible bird's nest with edible gold flakes on top.

Caviar is the most overrated food all time. Ketchup couldn't fix it.

 

[FloydtheFathead]

No. I'm just going to be more of an asshole.

We will have Jak back one day and he can do that better than anyone.

Take your own path.

Last known image of slo and ez together

Not true.. Ez would push slo off the raft to save himself.

 

[MetalFearSolid]

Hmmm, interesting. Can someone explain to me where the fuck the savings are? All I see is we're stuck with Flacco for three more years for essentially the same hit.

That is what I am trying to figure out. What happened to restructuring the contracts? How do you extend a QB coming off a torn ACL?

 

[RBH]

He's been a scrub since college.

Dude came into a bowl game running his mouth about being the best receiver on the field and Chad Owens put up over 200 yards and multiple TDs.

First time I've ever gotten to use this gif, and it feels so good. :')

Almost as good as beating the Seahawks in that playoff game. :')

Hey remember when the Vick apologists were saying he just needed some weapons and the moment he leaves White explodes? Good times

Man, the Vick years were so fascinating in retrospect. Never seen a player who stirred up so much emotion in the Atlanta sports scene like he did (and his influence still lingers here to this day).

 

[Butts-a-plenty]

jnc

Michelin is not the end all, be all of food rankings. Hell, Per Se just got torn a new one by the NY Times this year.

Wedge. I won free happy hour at sign of the whale next thursday.

 

[Tom Penny]

That is what I am trying to figure out. What happened to restructuring the contracts? How do you extend a QB coming off a torn ACL?

When you see that Brock and Fitzmagic are the up and comers...