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I like vending machines, because snacks are better when they fall. If I buy a candy bar at the store, oftentimes I will drop it so that it achieves its maximum flavor potential
Post by Mensch Maschine on Jun 28, 2012 23:55:27 GMT -5
That's an interesting definition, but doesn't really describe the foodies I know (most foodies I know are all over the board in terms of economic status, but do tend to spend more time in a restaurant than reproducing these dishes at home). But that's the usual trouble with labels, no matter what the topic, right?
Hey if there are any foodies interested... I'm going to have to hit Cúrate. Run by alumni of El Bulli!! I'll probably make a reservation for Thursday night; if anyone is food-bent and wants to join me, let me know!
I ate there last year and was floored at how good it is. I'll be headed back this year for sure!
If you have the cash and the time, table., is another great place. it's only open for dinner and a bit pricey but the menu is stunning.
Post by Dave Maynar on Jun 29, 2012 7:24:50 GMT -5
I don't have the best definition of what a foodie is, but I do know that watching holls eat a good meal is amazingly entertaining. You know real quick whether she approves of what is being served or not.
Haute cuisine is kinda overrated these days, imo. There is a lot more interesting stuff come from lower class establishments. The presentation is always topnotch at a 4/5 star place but the flavor combinations are sub-par, at least.
There always exceptions to this rule but for the most part it bears true, for me.
Haute cuisine is kinda overrated these days, imo. There is a lot more interesting stuff come from lower class establishments. The presentation is always topnotch at a 4/5 star place but the flavor combinations are sub-par, at least.
There always exceptions to this rule but for the most part it bears true, for me.
Haute cuisine is kinda overrated these days, imo...
There always exceptions to this rule but for the most part it bears true, for me.
I've had really good luck with dining at restaurants with great plating and flavor. In the Twin Cities, the few restaurants that would fall into that category are absolutely fantastic. I've had pretty good luck while traveling too (Alinea in Chicago is, hands down, my favorite restaurant on the planet). But it doesn't surprise me to hear that some restaurants err on the side of presentation...
GL, if you haven't already, you absolutely MUST read Grant Achatz' autobiography "Life, On the Line." The harrowing details of his tongue cancer ordeal are quickly forgotten when he recounts his experiences working at elBulli and the French Laundry.
There are pics, lots of glorious pics. And recipes. RECIPES!!! I gave my copy of the book to a chef friend or else I'd send it to you.
OK, we now resume our regularly scheduled music-related discussion already in progress.
-When I Hear My Name -Dead Leaves and the Dirty Ground -Blue Orchid -Passive Manipulation -Red Rain -Death Letter -My Doorbell -Hotel Yorba -Same Boy You've Always Known -Lovesick -Little Ghost -We're Going to Be Friends -The Hardest Button to Button -Black Math -The Nurse -I Just Don't Know What to Do With Myself
Encore: -Ball and Biscuit -Seven Nation Army -Screwdriver
-When I Hear My Name -Dead Leaves and the Dirty Ground -Blue Orchid -Passive Manipulation -Red Rain -Death Letter -My Doorbell -Hotel Yorba -Same Boy You've Always Known -Lovesick -Little Ghost -We're Going to Be Friends -The Hardest Button to Button -Black Math -The Nurse -I Just Don't Know What to Do With Myself
Encore: -Ball and Biscuit -Seven Nation Army -Screwdriver