defer Posted March 4, 2010 Share Posted March 4, 2010 lunch yesterday. pizza slice bigger than my head. Quote Link to comment Share on other sites More sharing options...
AREANKAY Posted March 4, 2010 Share Posted March 4, 2010 Steak marinated in some sweet soy sauce, fish sauce, Ginger. and some other odds and ends and some choy sum and green onion on the side. Quote Link to comment Share on other sites More sharing options...
asthma al Posted March 4, 2010 Share Posted March 4, 2010 looks good. Quote Link to comment Share on other sites More sharing options...
IOU Posted March 4, 2010 Share Posted March 4, 2010 BBQ Chicken, wasn't too bad. Snapper Amandine.. Was good. Sammich. Was very good. All fresh deli goods, makes it hard to go wrong. Chopped Italian salad. Chicken Clemenceau comfort food. Quote Link to comment Share on other sites More sharing options...
MedicineCabinet Posted March 4, 2010 Share Posted March 4, 2010 i lurk this thread whenever im hungry & regret it everytime carry on good people... Quote Link to comment Share on other sites More sharing options...
SukiSukiNow Posted March 4, 2010 Share Posted March 4, 2010 Here are some better pictures of the mystery Korean leaf. don't think those are shiso/parilla leaves. looks good though, i hope you put some korean hot paste on it. Quote Link to comment Share on other sites More sharing options...
SukiSukiNow Posted March 4, 2010 Share Posted March 4, 2010 smallest avocado seed ever Quote Link to comment Share on other sites More sharing options...
count chocula Posted March 4, 2010 Share Posted March 4, 2010 that's like 2 for 1 ! Quote Link to comment Share on other sites More sharing options...
itsallafarce Posted March 5, 2010 Share Posted March 5, 2010 I think its more of a fact you wouldnt expect to get served it in at salad at a michael symon restaurant... they serve iceberg wedges at the restaurant that i did my externship at. and this place is doing shit way fancier than lolas. here is a menu from the place i worked at. it's the grand tasting menu for the chef's table LOBSTER, TOMATO, STURGEON CAVIAR AND PRESERVED GINGER IN A TOMATO FILM PRALUS SAO TOME-NICOISE OLIVE-FLEUR DE SEL BARK, WHITE ANCHOVY AND SMOKED PAPRIKA SYRUP “A STUDY IN TOMATO” Roasted Sunburst Terrine and Baby Cucumber Brunoise Chilled Valencia Boisson with Sungold Salad, Shaved Frozen Mozzarella Beefsteak Jam, Sesame Cone and Green Tomato Granite WHITE CHOCOLATE, STURGEON CAVIAR, LEMON VERBENA, TOMATO CHIPS AND BEET POWDER “BLT WITH ITS ALTER EGO” A traditional composure of Golden Roma, Arugula and Crisp Pancetta With a Broiled Lobster Tartine on crisp Brioche and Sungold Marmalade in a Fennel-Yuzu Infusion SEARED COCOA CRUSTED SCALLOP & HUDSON VALLEY FOIE GRAS Savory Corn Nage, Hot Cocoa Gelee, Quince Confiture and Micro Burgundy Amaranth CHILLED RHUBARB CONSOMMÉ AND ROOT BEER LEAF “FLOAT” WARM POTATO-SUMMER TRUFFLE CHARLOTTE with Heirloom Corn-Truffle Salpicon GARLIC CRUSTED ROUGET, ORGANIC CARROT PUREE, TROFIE, PARMESAN FOAM AND HERB OIL OLIVE OIL POACHED GEORGIA PRAWNS, with Baby Leek Confit, Haricot Verts, Baby ChanterellesAnd a Golden Caviar-Anise Hyssop Butter WARMED HOUSE PRESERVED BING CHERRIES, BABY FENNEL, COCOA NIBS AND BALI LONG PEPPER PAN ROASTED SQUAB “TART” with Butternut Puree, Cumin Sablee, Golden Beets and Hyppocraticum Jelly STUFFED ATLANTIC SKATE with Seared Foie Gras, Black Trumpet Mushrooms, Heirloom Garlic and Farro Risotto in a Corn Nage “A TASTING OF PARTS” Merlot Braised Veal Cheeks and Anson Mills White Grits with Tomato Fondue Naturally Caramelized Baby Lamb Offal, Chanterelles and Brioche Chip Seared Loin of Baby Lamb with Lobster Mushrooms, Stuffer Tomato and Quinoa WARMED DELICE DE BOURGOGNE, BLACK MISSION FIGS and a House Made Fig-Balsamic Reduction PRALINE CHOCOLATE SILK, PEANUT BUTTER BAR, RHUBARB, TOASTED BRAZIL NUT ICE CREAM LEMON OLIVE OIL SPONGE, ROASTED BLACK PLUMS, PERUVIAN GROUND CHERRIES, AND BLACKBERRY SHERBET LEMON VERBENA CRÈME BRULEE AND LEMON VERBENA ICE CREAM LOBSTER S’MORES, STRAWBERRY-ELDERBERRY PATES DE FRUITS, WARM ORANGE-CHOCOLATE-HAZELNUT COOKIES LEMONCELLO AND RHUBARB-VANILLA GIN KITCHEN ALCHEMIES now i'm not sayin michael symon is a slouch i got mad respect for dude. let em eat iceberg. if they serve in a restaurant like this. it's quite ok to serve anywhere else. Quote Link to comment Share on other sites More sharing options...
HATER. Posted March 5, 2010 Share Posted March 5, 2010 nothing awesome i'm boring Quote Link to comment Share on other sites More sharing options...
HATER. Posted March 5, 2010 Share Posted March 5, 2010 biggest picture ever.. Quote Link to comment Share on other sites More sharing options...
SukiSukiNow Posted March 5, 2010 Share Posted March 5, 2010 actual size? Quote Link to comment Share on other sites More sharing options...
yinz n'at Posted March 5, 2010 Share Posted March 5, 2010 americanized portioned picture Quote Link to comment Share on other sites More sharing options...
tucksoe Posted March 5, 2010 Share Posted March 5, 2010 they serve iceberg wedges at the restaurant that i did my externship at. and this place is doing shit way fancier than lolas. here is a menu from the place i worked at. it's the grand tasting menu for the chef's table LOBSTER, TOMATO, STURGEON CAVIAR AND PRESERVED GINGER IN A TOMATO FILM PRALUS SAO TOME-NICOISE OLIVE-FLEUR DE SEL BARK, WHITE ANCHOVY AND SMOKED PAPRIKA SYRUP “A STUDY IN TOMATO” Roasted Sunburst Terrine and Baby Cucumber Brunoise Chilled Valencia Boisson with Sungold Salad, Shaved Frozen Mozzarella Beefsteak Jam, Sesame Cone and Green Tomato Granite WHITE CHOCOLATE, STURGEON CAVIAR, LEMON VERBENA, TOMATO CHIPS AND BEET POWDER “BLT WITH ITS ALTER EGO” A traditional composure of Golden Roma, Arugula and Crisp Pancetta With a Broiled Lobster Tartine on crisp Brioche and Sungold Marmalade in a Fennel-Yuzu Infusion SEARED COCOA CRUSTED SCALLOP & HUDSON VALLEY FOIE GRAS Savory Corn Nage, Hot Cocoa Gelee, Quince Confiture and Micro Burgundy Amaranth CHILLED RHUBARB CONSOMMÉ AND ROOT BEER LEAF “FLOAT” WARM POTATO-SUMMER TRUFFLE CHARLOTTE with Heirloom Corn-Truffle Salpicon GARLIC CRUSTED ROUGET, ORGANIC CARROT PUREE, TROFIE, PARMESAN FOAM AND HERB OIL OLIVE OIL POACHED GEORGIA PRAWNS, with Baby Leek Confit, Haricot Verts, Baby ChanterellesAnd a Golden Caviar-Anise Hyssop Butter WARMED HOUSE PRESERVED BING CHERRIES, BABY FENNEL, COCOA NIBS AND BALI LONG PEPPER PAN ROASTED SQUAB “TART” with Butternut Puree, Cumin Sablee, Golden Beets and Hyppocraticum Jelly STUFFED ATLANTIC SKATE with Seared Foie Gras, Black Trumpet Mushrooms, Heirloom Garlic and Farro Risotto in a Corn Nage “A TASTING OF PARTS” Merlot Braised Veal Cheeks and Anson Mills White Grits with Tomato Fondue Naturally Caramelized Baby Lamb Offal, Chanterelles and Brioche Chip Seared Loin of Baby Lamb with Lobster Mushrooms, Stuffer Tomato and Quinoa WARMED DELICE DE BOURGOGNE, BLACK MISSION FIGS and a House Made Fig-Balsamic Reduction PRALINE CHOCOLATE SILK, PEANUT BUTTER BAR, RHUBARB, TOASTED BRAZIL NUT ICE CREAM LEMON OLIVE OIL SPONGE, ROASTED BLACK PLUMS, PERUVIAN GROUND CHERRIES, AND BLACKBERRY SHERBET LEMON VERBENA CRÈME BRULEE AND LEMON VERBENA ICE CREAM LOBSTER S’MORES, STRAWBERRY-ELDERBERRY PATES DE FRUITS, WARM ORANGE-CHOCOLATE-HAZELNUT COOKIES LEMONCELLO AND RHUBARB-VANILLA GIN KITCHEN ALCHEMIES now i'm not sayin michael symon is a slouch i got mad respect for dude. let em eat iceberg. if they serve in a restaurant like this. it's quite ok to serve anywhere else. Haha.. a second after i posted i thought i should have edited to say iceberg wedges are a different story...bleu cheese and bacon on anything rules... Michael symon is the man indeed but that salad looks bunk and i would expect alot more.. That menu looks incredible...props.. Quote Link to comment Share on other sites More sharing options...
GLEN BENTON Posted March 5, 2010 Share Posted March 5, 2010 burgers with famous daves devils spit bbq sauce and arby's horsey sauce, one with havarti cheese and the other with colby jack... quicky because i gotta get back to the wii... Quote Link to comment Share on other sites More sharing options...
SwampFightOner Posted March 5, 2010 Share Posted March 5, 2010 Horseradish is so vile Quote Link to comment Share on other sites More sharing options...
CityonSMASH Posted March 5, 2010 Share Posted March 5, 2010 shit straight ruins a dope cut of prime rib. i dont get it, personaly. Quote Link to comment Share on other sites More sharing options...
CALIgula Posted March 5, 2010 Share Posted March 5, 2010 might as well post the last few pictures i got.. rolls to go from Kanpai sushi in Antioch.. pork and rice from the asian store.. Quote Link to comment Share on other sites More sharing options...
CALIgula Posted March 5, 2010 Share Posted March 5, 2010 and a couple of sweets.. chocolate rugelachs from canter's deli in l.a. on fairfax (these things are soooooo fucking good).. a trendy restaurant called "ink" in sacramento with tattoo artwork on the walls...this was vanilla ice cream with caramel syrup and warm churro...and mint leaf.. Quote Link to comment Share on other sites More sharing options...
defer Posted March 5, 2010 Share Posted March 5, 2010 lunch yesterday. pizza slice bigger than my head. updated image. Quote Link to comment Share on other sites More sharing options...
AREANKAY Posted March 5, 2010 Share Posted March 5, 2010 I always thought my parents where insane with that salad pizza combo shit. I do it all the time now. and last evening Prawns, Green curry, lemon grass, coconut milk, fish sauce, cucumber. Rice 1 Quote Link to comment Share on other sites More sharing options...
STAN51 Posted March 5, 2010 Share Posted March 5, 2010 mmmm sounds good. Quote Link to comment Share on other sites More sharing options...
itsallafarce Posted March 5, 2010 Share Posted March 5, 2010 Haha.. a second after i posted i thought i should have edited to say iceberg wedges are a different story...bleu cheese and bacon on anything rules... Michael symon is the man indeed but that salad looks bunk and i would expect alot more.. That menu looks incredible...props.. yeah i agree that salad does look bunk for coming out of an "iron chef's" restaurant. Quote Link to comment Share on other sites More sharing options...
itsallafarce Posted March 5, 2010 Share Posted March 5, 2010 french toast poached egg fried potatoes dinner last night was 5 spice seared cod, vegetarian risotto, veggie medley (leeks,butternut squash,turnip,asparagus,shallot), black trumpet and porcinni mushrooms, ginger sauce breakfast today cocoa crispies Quote Link to comment Share on other sites More sharing options...
itsallafarce Posted March 5, 2010 Share Posted March 5, 2010 dammit that second picture is not focused right. i should have taken more than just one Quote Link to comment Share on other sites More sharing options...
MacTheRipper Posted March 5, 2010 Share Posted March 5, 2010 bump that sugary goodness! coco puffs ftw Quote Link to comment Share on other sites More sharing options...
Kaepora Gaebora Posted March 5, 2010 Share Posted March 5, 2010 I've recently decided to become a vegetarian to better my health. Now, since there are some food criticoners in here, who would like to give me some recipes or recommend food or some shit? I already like vegan food, it's fucking amazing. I've liked it even when I ate meat. /nohomo I'm wearing a slayer shirt and eating pizza. Quote Link to comment Share on other sites More sharing options...
morton Posted March 5, 2010 Share Posted March 5, 2010 Being a vegetarian for health reasons is pretty silly. Try the moosewood cookbook. Quote Link to comment Share on other sites More sharing options...
IOU Posted March 6, 2010 Share Posted March 6, 2010 Fish tacos all from left overs.. Came out a lot better than expected. So I'm part Creole/Cajun.. Not sure what the difference is.. Whatever.. So I give you Mock Turtle Soup.. So fucking good. I mean like I would serve this to complete strangers and yell at them for not liking it good. Veal is used instead of turtle. Quote Link to comment Share on other sites More sharing options...
itsallafarce Posted March 6, 2010 Share Posted March 6, 2010 Being a vegetarian for health reasons is pretty silly. THIS! Dude would be better off just sayin "I've decided to go vegetarian so that i could be really trendy and cool. Because like animals are people too." Quote Link to comment Share on other sites More sharing options...
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