Lesbian Fisting Posted April 5, 2012 Share Posted April 5, 2012 Sherry cream sauce son! With shallots and pancetta. Key lime and cilantro risotto. Pork medallions with roasted sweet chiles and a garlic and sage puree. Asparagus with sauce Bavaroise. I have a reservation with the lady at the restaurant Redeyedanimal works at tomorrow. 1 Quote Link to comment Share on other sites More sharing options...
theprotester Posted April 5, 2012 Share Posted April 5, 2012 Damn you! I am looking forward to a full report! From what I gather from his posts in here, it will be a worthwhile experience. Also, by the by, I had to laugh when I left my UserCP screen open... my girl says, "Why is someone called Lesbian Fisting approving of you? Haha. Gold. Quote Link to comment Share on other sites More sharing options...
itsallafarce Posted April 5, 2012 Share Posted April 5, 2012 Hahaha thats fucking awesome. Fisting better post flicks of redeyes spot. Sounds like a pretty legit deal. On the work note got a call from a friend of a friend who is opening a new spot in seattle center. Sounds to good to pass up although things at where I am now are by no means bad. Im thinking this could be a great opportunity to advance my career even more. That and base pay and bennys will be much better than what I have now. At least a dollar raise, possible lead position, full bennys nearly fully paid for like 94 or 97% by the company. My dude couldnt remember which. 3 weeks paid vacation, accumulating sick days that dont affect my vacation time. Im applying tomorrow to see what happens. Quote Link to comment Share on other sites More sharing options...
redeyedanimal Posted April 5, 2012 Share Posted April 5, 2012 I feel like people are intimidated to post in this thread anymore... only a select few people are putting up pics consistently. Quote Link to comment Share on other sites More sharing options...
ShortFuse Posted April 5, 2012 Share Posted April 5, 2012 french bakery desserts again mess of yellow rice, spinach squash and peppers, and some chicken squash and peppers with a pan seared rib eye topped with a chimichurri i wipped up real quick...i prefer cilantro over parsley. left over chimi that I threw in an omlette the next morning. Topped it off with some Cabot Habenero Cheddar. Wasnt too bad. My girl friend is from Cameroon and she mentioned this lovely drink "Jus de Bissap" which I know is made by the spanish and also middle easterns. Frankly I really enjoyed it and it has been a constant in my fridge. Funny cause I used to suck the nectar out of these flowers when I was young in Florida... 2 Quote Link to comment Share on other sites More sharing options...
Dirty Taco Steve Posted April 5, 2012 Share Posted April 5, 2012 I was gonna post my meal but it's already half way gone Quote Link to comment Share on other sites More sharing options...
Newer Bigger Better Posted April 5, 2012 Share Posted April 5, 2012 Ahem... 1 Quote Link to comment Share on other sites More sharing options...
theprotester Posted April 5, 2012 Share Posted April 5, 2012 I feel like people are intimidated to post in this thread anymore... only a select few people are putting up pics consistently. I really hope that's not the case! I haven't got anything to post because I dropped my phone in a jug of vodka, and it has decided not to play again. That steak looks dangerously good, NBB. Quote Link to comment Share on other sites More sharing options...
Newer Bigger Better Posted April 5, 2012 Share Posted April 5, 2012 a JUG of vodka. Quote Link to comment Share on other sites More sharing options...
theprotester Posted April 5, 2012 Share Posted April 5, 2012 Correct. 136 proof no less. Quote Link to comment Share on other sites More sharing options...
ShortFuse Posted April 5, 2012 Share Posted April 5, 2012 I feel like people are intimidated to post in this thread anymore... only a select few people are putting up pics consistently. i just havent been cooking anything different from my typical post and really not been going out to eat. This thread will never die none the less. Quote Link to comment Share on other sites More sharing options...
redeyedanimal Posted April 6, 2012 Share Posted April 6, 2012 haha, all the people responding are the people I consider regulars. I know y'all keep it good, but there aren't many new faces in here because the standards are set so high. Also, made chicken roulade today, i'll post up pics tomorrow when I eat it, not sure what I'm gonna make with it, but i'll figure it out. Quote Link to comment Share on other sites More sharing options...
Lesbian Fisting Posted April 6, 2012 Share Posted April 6, 2012 Amuse Bouche. Red can explain. Hot and Cold Foie Gras with Anise and Espresso Sauternes soaked golden raisins ∙ cauliflower puree ∙ house made brioche ∙ fresh kumquat Diver Scallops “Bouillabaisse” Shaved fennel with confit tomatoes ∙ pearl couscous with feta ∙ smoked pistachio Miso and Palm Sugar Salmon “Sous Vide” with Forbidden Black Rice Miso and palm sugar glaze ∙ baby bok choy ∙ forbidden black rice ∙ soba noodles Sorry for the blur, I didnt wanna be that asshole with his iphone, I just wanted to eat. Restaurant was amazingly laid out. Huge open kitchen and the head chef was the first thing that you see when you walk in. Huge wine list on an iPad. Attentive and personable waitstaff. Going the fuck back, soon. I really want to get in on the sea urchin and oysters. 2 Quote Link to comment Share on other sites More sharing options...
redeyedanimal Posted April 6, 2012 Share Posted April 6, 2012 Amuse Bouche. Red can explain. Hot and Cold Foie Gras with Anise and Espresso Sauternes soaked golden raisins ∙ cauliflower puree ∙ house made brioche ∙ fresh kumquat Diver Scallops “Bouillabaisse” Shaved fennel with confit tomatoes ∙ pearl couscous with feta ∙ smoked pistachio Miso and Palm Sugar Salmon “Sous Vide” with Forbidden Black Rice Miso and palm sugar glaze ∙ baby bok choy ∙ forbidden black rice ∙ soba noodles Sorry for the blur, I didnt wanna be that asshole with his iphone, I just wanted to eat. Restaurant was amazingly laid out. Huge open kitchen and the head chef was the first thing that you see when you walk in. Huge wine list on an iPad. Attentive and personable waitstaff. Going the fuck back, soon. I really want to get in on the sea urchin and oysters. Yeah, I thought you ordered the oysters, so the 90+ year old man next to you got hooked up on 2 different types of oysters with quite a bit more uni than usual... The amuse didn't come from my station that night, actually. I can get some details tonight and fill you in if you want. And the chef is pretty hard to miss, dude is seven feet tall and has to duck every time he goes under the hood system. Glad you had a good time, next time you come in i'll make sure I hook up the right table. Quote Link to comment Share on other sites More sharing options...
Clyde Jefferson Posted April 6, 2012 Share Posted April 6, 2012 mmm makin me hungry,Bouillabaisse is where its at. staff meals,burger with fried egg and baked beans, arugula salad and frites wild salmon,lentils,braised leeks,bacon Quote Link to comment Share on other sites More sharing options...
Newer Bigger Better Posted April 6, 2012 Share Posted April 6, 2012 can you edit this post immediately. and resize them. please. Quote Link to comment Share on other sites More sharing options...
Dirty Taco Steve Posted April 6, 2012 Share Posted April 6, 2012 Quote Link to comment Share on other sites More sharing options...
theprotester Posted April 6, 2012 Share Posted April 6, 2012 That food looks insane, Fisting/redeye. Ungh. Making me hungry before sun up! Nice post, Clyde. Flick for talking? Crayfish roll from yesterday, sometimes simple is just perfect. Had about six of these bad boys... then I ran out of crayfish (rock lobster is pretty much what you blokes call it?). crayfish/ avocado/ seafood sauce// ...and, seems the SD card didn't get too drunk on Vodka, I wish I could blame that for the crappy photos! crusted lamb rack/ capsicum medley/ rocket parmesan salad// goats cheese/ pear// My pick; fresh pasta + fresh basil pesto sauce... too good// Seafood plate... didn't really want to post this as I've just remembered how much I paid for this pathetic plate - look how dodgy the green leaf is... it was around $44. Place was nice enough, but I won't be going back for a while. They're charging the same price as the hatted restaurant I go to. I want another crayfish roll farkin'! Quote Link to comment Share on other sites More sharing options...
Newer Bigger Better Posted April 6, 2012 Share Posted April 6, 2012 WOOF on that last plate. No thanks. Plus what are those microgreens? Is it fucking 1998 or what? Quote Link to comment Share on other sites More sharing options...
theprotester Posted April 6, 2012 Share Posted April 6, 2012 Haha, I was fifty fifty on even posting up - it was a really good night out, but it didn't have much to do with the food. There was nothing inherently wrong with the food, but it didn't match the price. I always fuck myself over though, go to an Italian restaurant and order everything but pasta - because I always feel ripped off with pasta - but, as always, best dish was clearly the ravioli. RE: microgreens; If I recall correctly it was just really shit quality rocket. I can't even look at that crayfish roll right now. Fuck I want more. Quote Link to comment Share on other sites More sharing options...
Newer Bigger Better Posted April 6, 2012 Share Posted April 6, 2012 dat fish looks gross Quote Link to comment Share on other sites More sharing options...
theprotester Posted April 7, 2012 Share Posted April 7, 2012 Haha, fuck you, I'll step up my game. Off to a funeral in an hour or so, not sure if it's appropriate to flick food snaps at a wake? I really shouldn't joke, we were pretty tight. Umm. Oh, I did potato/leek/gorgonzola soup with fresh caught snapper and a little sweet potato mash to top last week. Was sort of like a chowder, I guess, I've never made chowder. Lookin' into it. Any tips? You yankees all eat chowder yes? (My entire knowledge of American people comes from The Simpsons). Quote Link to comment Share on other sites More sharing options...
Newer Bigger Better Posted April 7, 2012 Share Posted April 7, 2012 the fish on the last plate dumb dumb. everything else look good Quote Link to comment Share on other sites More sharing options...
theprotester Posted April 7, 2012 Share Posted April 7, 2012 Yeah I was on the same page. I'm out of here. Quote Link to comment Share on other sites More sharing options...
Newer Bigger Better Posted April 7, 2012 Share Posted April 7, 2012 Still don't understand how my friends don't get how good anchovies out of the can with crackers and cheese are. Quote Link to comment Share on other sites More sharing options...
SukiSukiNow Posted April 7, 2012 Share Posted April 7, 2012 egg salad, it was sooooooooooooo yummmmmmm! lemon, blueberry bread pudding, the best one i ever had Quote Link to comment Share on other sites More sharing options...
redeyedanimal Posted April 7, 2012 Share Posted April 7, 2012 sorry NBB for not editing, was on my way to work. Also, we use micro greens all the time, but they are always flavor appropriate, micro celery, cilantro, wasabi, etc. Used to compliment flavors, not just a garnish. and I take NO credit for that food, I am fortunate to work for an amazing chef, all credit goes to him. Quote Link to comment Share on other sites More sharing options...
Newer Bigger Better Posted April 7, 2012 Share Posted April 7, 2012 I feel like microgreens are like stacking foods in tin rounds. Played the fuck out. Quote Link to comment Share on other sites More sharing options...
Guest Posted April 7, 2012 Share Posted April 7, 2012 Quote Link to comment Share on other sites More sharing options...
redeyedanimal Posted April 7, 2012 Share Posted April 7, 2012 nbb, what is one of the new trends you have noticed that excites/intrigues you? Def agree with the ring mold statement, even though i use them pretty often. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.