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GreenFishTALL

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    Please Support Capt. Planet

    in Channel Zero

    Posted

    i've been somewhat cut off from the politics/bullshit of the world for a couple of weeks (and i tell you what, i am not as angry at the world as i usually am... imagine that) so i didn't know this happened.

     

    on the one hand, i dont think it was the best idea to make a video for a number of your subordinates where you use a term that harms a group of people, and i believe he should have been more cautious, especially since he was in a position of power at the time...

     

    but on the other hand, dude is a hired murderer, who cares what he thinks or says, as long as he gets america's murdering done.

     

    edit - this is iloveboxcars

    post your meals photo superpooperthread!!

    in Channel Zero

    Posted

    trop you could be totally right. although at the end of an already 12 course meal if he were to individually plate each of those desserts that would bump it to 17 courses which isn't un heard of but sometimes after a couple hours of eating the point can get lost. due to just being full or losing interest. not everyone can sit through a 3 hour meal and be as excited at the end as they were at the beginning.

     

    Im a food noob, and have yet to sit down to a 12 course meal. The only place I get dessert with dinner is NOPA. I think Im thinking too specific instead of thinking of the wide spectrum of dinners (setups?) BUT even so, Im still stuck on the one, small plate dessert after that meal.

    I push the importance of dessert because thats what im going into. So to me, of course I want the dessert to be just as important, and for it to be read/understood, as any and every course in the dining experience. I guess what im getting at is too much of a good thing is sometimes too much. So limiting it sort of forces you to savor it.

     

    http://www.cuisinierskitchen.blogspot.com/[/url]

     

    heres a link to chef morris's blog for those that are interested in seeing more of his food and maybe read his thoughts. one of the most humble and passionate chefs i've met.

     

    btw, thanks for posting this!

    post your meals photo superpooperthread!!

    in Channel Zero

    Posted

    i don't know protestor one of my chefs that i worked with does 4 or 5 dessert tastes for his grand tasting menu all on one plate. i don't think it's old fashioned depending on what you're putting forth.

     

    one of chef morris's desert symphonies

    23971_1413387904644_1530942936_1095457_1677067_n.jpg

     

    I feel like the dessert taste plates are passe to the new wave of customers/foodies and to the chefs putting them together. Neither Chef nor consumer want to feel like they went to a buffet and piled a bunch of deserts on their plate. Dining has become more about the story the chef has put together, absorbing the whole "page" they wrote for the consumer.

    I think the whole intent of avoiding the taste plate is to not overwhelm the customer. No disrespect to Chef Morris and his symphonies because without a doubt they are beautiful. But I think it would be 10x more appealing on separate plates.

    I have the hardest time trying to convey what I wanted to. This ^^^ was sloppy. I have more to say about it but I cant think of how to write it out.

    sowwy :D

    /ramblescrambleoner

    post your meals photo superpooperthread!!

    in Channel Zero

    Posted

    Aw man, if you love Little Star and you love BBQ go to the Little Star on Valencia in SF. My buddy makes this amazing BBQ chicken pizza. Its not on the menu, but as long as he's working (tues-fri & sun) you can get it.

     

    edit:

    I just talked to him, that little bitch only makes it for himself. Walks down the street to buy the bbq and goes back in the kitchen. Hopefully they'll throw it on the menu. Its bangin'

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