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When complaining is really bragging


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#361 splinky

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Posted 04 April 2012 - 11:33 PM

the tasmanian devil of cleaning and organization swooped in again, today. now my baking/dish pantry has cork lined shelves and the walls of the closet have coordinating contact paper. it's exhausting to watch someone work that hard for 5 hours.

“One thing kids like is to be tricked. For instance, I was going to take my little nephew to Disneyland, but instead I drove him to an old burned-out warehouse. 'Oh, no!', I said, 'Disneyland burned down.' He cried and cried, but I think that deep down he thought it was a pretty good joke. I started to drive over to the real Disneyland, but it was getting pretty late.”
~Jack Handey

*proud descendant of cheese eating surrender monkeys*

 


#362 Suzanne F

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Posted 06 April 2012 - 01:44 AM

the tasmanian devil of cleaning and organization swooped in again, today. now my baking/dish pantry has cork lined shelves and the walls of the closet have coordinating contact paper. it's exhausting to watch someone work that hard for 5 hours.


Very glad she's feeling up to it. Go take a rest yourself, now.

the people who flock to dine at the restaurant on account of its reputation/stars are getting their money's worth because what they are after is a piece of the reputation/stars and nothing else. their money is not wasted. -- mongo jones, 11/5/2014

 

notorious stickler -- NY Times
deeply annoying and nitpicking -- Molly O'Neill, One Big Table


#363 Suzanne F

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Posted 18 April 2012 - 02:55 AM

Damn. I couldn't walk home along the Hudson from the potluck held in a party room at STK tonight because I had to schlep all the prize swag* I won for the placing first in Best Taste with my Vancouver-inspired Pacific Southwest Hot-Smoked Salmon. That's the second time I won with that dish, and the fifth time I've won a first prize since 2009. This is getting tiring.

*including 3 bottles each of Chinese merlot and riesling. :blink:

the people who flock to dine at the restaurant on account of its reputation/stars are getting their money's worth because what they are after is a piece of the reputation/stars and nothing else. their money is not wasted. -- mongo jones, 11/5/2014

 

notorious stickler -- NY Times
deeply annoying and nitpicking -- Molly O'Neill, One Big Table


#364 g.johnson

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Posted 19 April 2012 - 08:10 PM

The capital gains tax will be how much??!!!??
The Obnoxious Glyn Johnson

#365 Sneakeater

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Posted 19 April 2012 - 09:06 PM

A lot less than if it were earned income.
Bar Loser

MF Old

#366 FoodDabbler

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Posted 20 April 2012 - 03:21 AM

Damn. I couldn't walk home along the Hudson from the potluck held in a party room at STK tonight because I had to schlep all the prize swag* I won for the placing first in Best Taste with my Vancouver-inspired Pacific Southwest Hot-Smoked Salmon. That's the second time I won with that dish, and the fifth time I've won a first prize since 2009. This is getting tiring.:

Now you know how Meryl Streep must feel.

Not that I doubt you -- and congratulations -- but five first prizes since 2009?
Is it 2013 yet?

#367 Suzanne F

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Posted 20 April 2012 - 01:16 PM


Damn. I couldn't walk home along the Hudson from the potluck held in a party room at STK tonight because I had to schlep all the prize swag* I won for the placing first in Best Taste with my Vancouver-inspired Pacific Southwest Hot-Smoked Salmon. That's the second time I won with that dish, and the fifth time I've won a first prize since 2009. This is getting tiring.:

Now you know how Meryl Streep must feel.

Not that I doubt you -- and congratulations -- but five first prizes since 2009?
Is it 2013 yet?


There are several categories: taste, presentation, expression of theme, best overall. And two potlucks a year. So there are lots of chances. It's not like I'm the only winner. I just win more. :P


Even better (to my way of thinking) was that a restaurateur/food manufacturer who has several cookbooks out expressed interest in including my recipe in her upcoming brunch book.

the people who flock to dine at the restaurant on account of its reputation/stars are getting their money's worth because what they are after is a piece of the reputation/stars and nothing else. their money is not wasted. -- mongo jones, 11/5/2014

 

notorious stickler -- NY Times
deeply annoying and nitpicking -- Molly O'Neill, One Big Table


#368 GG Mora

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Posted 20 April 2012 - 04:02 PM

Even better (to my way of thinking) was that a restaurateur/food manufacturer who has several cookbooks out expressed interest in including my recipe in her upcoming brunch book.

Nice.

#369 Blondie

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Posted 20 April 2012 - 08:14 PM

Even better (to my way of thinking) was that a restaurateur/food manufacturer who has several cookbooks out expressed interest in including my recipe in her upcoming brunch book.

I hope they pay you.
BlondieNY.com

#370 Suzanne F

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Posted 21 April 2012 - 01:38 AM


Even better (to my way of thinking) was that a restaurateur/food manufacturer who has several cookbooks out expressed interest in including my recipe in her upcoming brunch book.

I hope they pay you.


Me too. :D

the people who flock to dine at the restaurant on account of its reputation/stars are getting their money's worth because what they are after is a piece of the reputation/stars and nothing else. their money is not wasted. -- mongo jones, 11/5/2014

 

notorious stickler -- NY Times
deeply annoying and nitpicking -- Molly O'Neill, One Big Table


#371 balex

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Posted 10 May 2012 - 11:56 AM

82 Mouton still not mature .. will this bloody wine never reach maturity?

#372 Suzanne F

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Posted 15 May 2012 - 07:30 PM

Damn. Gonna have to lose a few hours of work time later this week when I go to a photo shoot with Daniel Humm at EMP. He's got 8 dishes to do, so it could take a while.

the people who flock to dine at the restaurant on account of its reputation/stars are getting their money's worth because what they are after is a piece of the reputation/stars and nothing else. their money is not wasted. -- mongo jones, 11/5/2014

 

notorious stickler -- NY Times
deeply annoying and nitpicking -- Molly O'Neill, One Big Table


#373 GG Mora

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Posted 15 May 2012 - 08:07 PM

All that work I have to do for Jaguar Land Rover, and now Porsche wants me, too.

#374 Daniel

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Posted 05 June 2012 - 11:53 PM

i have this tin of caviar I need to eat before going to New Orleans. Life is so hard. Don't know what to do with it. I was thinking of two options that seem kind of crazy to me but, i think i want to try them. Spaghetti Carbonara type dish but, no bacon and caviar instead.. Or perhaps a caviar caesar salad. Though, I just might make deviled eggs with caviar. Or lobster salad with caviar but, i want to make lobster fra diavolo. so i think a double lobster might be too much.. Or maybe a lobster carbonara with caviar and tarragon. So annoying, don't you think?
Ason, I keep planets in orbit.

#375 Suzanne F

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Posted 06 June 2012 - 01:03 AM

Daniel, you win. :lol:

the people who flock to dine at the restaurant on account of its reputation/stars are getting their money's worth because what they are after is a piece of the reputation/stars and nothing else. their money is not wasted. -- mongo jones, 11/5/2014

 

notorious stickler -- NY Times
deeply annoying and nitpicking -- Molly O'Neill, One Big Table