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Sneakeater

Member Since 24 May 2007
Offline Last Active Today, 05:44 AM
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#1446879 The Rest of Us

Posted by Sneakeater on 19 October 2019 - 04:35 AM

BTW, I'll admit in retrospect that grouse, bread sauce, game chips, and old Musar maybe aren't so "The Rest of Us".




#1446855 Foxface

Posted by Sneakeater on 18 October 2019 - 05:48 PM

Yeah, really:  how great is it to have snails that you don't have to bother to extricate from their shells?




#1446710 D'Artagnan Sale

Posted by Sneakeater on 16 October 2019 - 03:49 AM

Thanks, joe!




#1446709 D'Artagnan Sale

Posted by Sneakeater on 16 October 2019 - 03:42 AM

I don't remember their HAVING those super-small Rohan breasts or that wild boar mini-roast.  It's like they're finally really thinking about us Pathetic Single People.




#1446669 Babs

Posted by Sneakeater on 15 October 2019 - 10:45 PM

Actually it was Trotsky's Art and Revolution.




#1446660 Sushi Noz

Posted by Sneakeater on 15 October 2019 - 10:01 PM

The problem with sushi places isn't that you end up talking to the people sitting near you.  I generally LIKE that.

 

The problem is that the people sitting near you are almost always douchebags.




#1446637 Supper

Posted by Sneakeater on 15 October 2019 - 05:56 PM

Nothing DOES pair with cocktails. You don’t eat with them. They’re not for food.


#1446456 Paris Bistros, Restos

Posted by Sneakeater on 12 October 2019 - 03:49 AM

Speaking of which, I'm going to hide the following in this thread.

 

Someone I know is getting involved in a business where members who join for a substantial fee are then, based on the profile information they give to the business, treated "as if they were regulars" at top dining spots around the globe.

 

I cannot tell you how much this pisses me off.

 

It's like, you work to become a valued regular at a place.  By going there repeatedly and spending money, sure (they especially love it when you run up big high-margin beverage tabs).  But also -- this is crucial -- by evidencing some understanding of the food they're serving, of what they're trying to do.  (There's one impossible-to-get-into regional Italian spot in the city I live in where I became a valued regular, able to score a table just by asking, not just by showing up the first day they were open, but by being their only customer that day who evidenced a decent understanding of (a) the cuisine of the region, (b) how Italian meals are structured, and (c ) what wine you drink with what.) (And, I drank a ton.)  So now, rich people will be able to buy the kind of treatment we get by working at it -- and will, because resources are finite, end up edging us out.

 

Fuck them and their enablers, and the horses they ride on.




#1446187 Montreal

Posted by Sneakeater on 04 October 2019 - 06:35 PM

D'Artagnan says their Salt Meadow Lamb comes from Quebec!




#1446157 The Rest of Us

Posted by Sneakeater on 04 October 2019 - 04:05 AM

I love all the Fossil Farm products I've tried. Much more than anything I ever got from D'Artagnan. The Berkshire pork rack is one off my favorites (along with the squab) because I can cut the chops as thick as I'd like.

 

OK OK.  Joe and I both have to try Fossil.




#1445987 Hotdogs

Posted by Sneakeater on 29 September 2019 - 11:30 PM

Can the name of this thread be changed to Luke's Lobster?




#1445972 Momofuku Ko

Posted by Sneakeater on 29 September 2019 - 03:51 AM

I should acknowledge that people with less gross tastes than me would find some of the dishes I had overseasoned. They can eat elsewhere.


#1445917 Your next cookbook

Posted by Sneakeater on 27 September 2019 - 05:28 AM

Canal House's Cook Something.  I really like their recipes.




#1445829 Frevo

Posted by Sneakeater on 25 September 2019 - 02:59 AM

I have to add that the great thing (probably the ONLY great thing) about the duck I made myself last night was that it wasn’t undercooked.


#1445827 Frevo

Posted by Sneakeater on 25 September 2019 - 02:29 AM

Fortunately for me, my dating pool doesn’t read the New York Times.