redeyedanimal Posted February 12, 2012 Share Posted February 12, 2012 food looks great, plates should be cleaner. $.02. I'm gonna throw together something tonight, not sure if I'm gonna do self sushi or fish yet, but pics may follow. 1 Quote Link to comment Share on other sites More sharing options...
itsallafarce Posted February 12, 2012 Share Posted February 12, 2012 Agreed. Quote Link to comment Share on other sites More sharing options...
redeyedanimal Posted February 12, 2012 Share Posted February 12, 2012 is there a beer brewing thread, or do you guys have beer advocate accounts as well? I know some of y'all are brewing at home too... Quote Link to comment Share on other sites More sharing options...
Lesbian Fisting Posted February 13, 2012 Share Posted February 13, 2012 Felt the same about the plates. But comped wine and dessert and I wasnt gonna say shit. Quote Link to comment Share on other sites More sharing options...
TheGreatGatsby Posted February 13, 2012 Share Posted February 13, 2012 A lot of the people in the beer thread brew. I myself do not. Too much work for too little final product and I've never been impressed with anything my friends have brewed. Then again I'm lazy and my friends are generally inept shit heads so take that for what it's worth. Quote Link to comment Share on other sites More sharing options...
itsallafarce Posted February 13, 2012 Share Posted February 13, 2012 Well that doesnt seem to be worth a shit. If you really want to take the time to brew your beer I say go for it. Its not that hard and if you give a damn to put in the time to do it youll be rewarded with great beer. I got a friend that brews his own and its delicious. A little live and some patience is all you need....along with some nessecary tools and ingredients of course. Quote Link to comment Share on other sites More sharing options...
anything goes Posted February 13, 2012 Share Posted February 13, 2012 ^and space, that's my biggest issue. Quote Link to comment Share on other sites More sharing options...
HUSK Posted February 14, 2012 Share Posted February 14, 2012 ham, egg, and tapatio hot sauce on toast. Quote Link to comment Share on other sites More sharing options...
theprotester Posted February 14, 2012 Share Posted February 14, 2012 @redeye: If you have any brewing questions feel free to ask/PM me. Quote Link to comment Share on other sites More sharing options...
McLovin Posted February 15, 2012 Share Posted February 15, 2012 edit_ Quote Link to comment Share on other sites More sharing options...
Newer Bigger Better Posted February 15, 2012 Share Posted February 15, 2012 A few hours of cooking and a couple weeks of baby sitting for 5 gallons of beer is "too much work for too little product?" Wtf Quote Link to comment Share on other sites More sharing options...
Newer Bigger Better Posted February 15, 2012 Share Posted February 15, 2012 Also I made boeuf bourguignon last night. Wish I had some demi glacé though Quote Link to comment Share on other sites More sharing options...
redeyedanimal Posted February 15, 2012 Share Posted February 15, 2012 Who in here has Charcuterie experience? I need some insight, might be part of my next job. Protestor, im' pretty sure I'm talking to you on this one... maybe a couple others, but def you. Quote Link to comment Share on other sites More sharing options...
theprotester Posted February 15, 2012 Share Posted February 15, 2012 Not on a commercial level, but terrine is something I consider myself pretty good at making. Might have to actually get on that on Sunday. Depends how traditional the place you're looking at working operates I s'pose. Charcuterie is a pretty broad term. Quote Link to comment Share on other sites More sharing options...
AZTEKA Posted February 15, 2012 Share Posted February 15, 2012 damn this thread just made me hungry. definentley gotta post some of my stuff on here. Quote Link to comment Share on other sites More sharing options...
Newer Bigger Better Posted February 16, 2012 Share Posted February 16, 2012 I like making chicken liver pate. and protester is right: charcuterie is like asking "does anyone here know about fish?" Quote Link to comment Share on other sites More sharing options...
redeyedanimal Posted February 16, 2012 Share Posted February 16, 2012 to that question,as a sushi chef, i would say "yes, what do you want to know?" I understand your point, however there is validity in asking someone if they understand a common technique. Though it is a very wide subject area, there may be someone who knows a good bit more than most on that subject. Quote Link to comment Share on other sites More sharing options...
Newer Bigger Better Posted February 16, 2012 Share Posted February 16, 2012 Okay well as a sushi "chef" alot of your involvement in fish ends at the knife. I was talking more about someone who acts how to cook fish. The next question would be "what fish". If someone asked about charcuterie my next question would be "what type". Quote Link to comment Share on other sites More sharing options...
Lesbian Fisting Posted February 16, 2012 Share Posted February 16, 2012 The art of breaking down a whole hog. http://player.vimeo.com/video/32367993?title=0&byline=0&portrait=0&color=ffffff Quote Link to comment Share on other sites More sharing options...
Drue_Down Posted February 16, 2012 Share Posted February 16, 2012 Fried Gravy Burger So even though I no longer live in Chicago, I still follow this place via social media. (It was taken over by a new manager in 05, after I moved away, who kicks ass) They are always concocting insane new food combos/sauces daily, but this one makes me wanna jump on a plane. also.... COUNTRY FRIED GYRO Quote Link to comment Share on other sites More sharing options...
SukiSukiNow Posted February 16, 2012 Share Posted February 16, 2012 Quote Link to comment Share on other sites More sharing options...
SukiSukiNow Posted February 16, 2012 Share Posted February 16, 2012 Quote Link to comment Share on other sites More sharing options...
SukiSukiNow Posted February 16, 2012 Share Posted February 16, 2012 1 Quote Link to comment Share on other sites More sharing options...
SwampFightOner Posted February 16, 2012 Share Posted February 16, 2012 IHU was really missing home, huh? Quote Link to comment Share on other sites More sharing options...
SukiSukiNow Posted February 16, 2012 Share Posted February 16, 2012 who? that was all for me. Quote Link to comment Share on other sites More sharing options...
Newer Bigger Better Posted February 16, 2012 Share Posted February 16, 2012 I thought the same swamp Quote Link to comment Share on other sites More sharing options...
Magnum OPiss Posted February 17, 2012 Share Posted February 17, 2012 I need some robsta Quote Link to comment Share on other sites More sharing options...
itsallafarce Posted February 17, 2012 Share Posted February 17, 2012 Pan roasted tenderloin, baby carrots and zuchinni, mashed yukon golds, red wine jus, fleur de sel, micro greens. 1 Quote Link to comment Share on other sites More sharing options...
samsung1080p Posted February 17, 2012 Share Posted February 17, 2012 damn suki!. Quote Link to comment Share on other sites More sharing options...
bigdoughnut69 Posted February 17, 2012 Share Posted February 17, 2012 I'm reminded of how 1 dimensional my meals are every time I look at this thread. Quote Link to comment Share on other sites More sharing options...
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