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In case people didn't know, I guess the locals in Scottsdale call the place "Crazy Amy's". they should totes just change the name of the restaurant to "Crazy Amy's" and make it like open air kitchen, american "teppanyaki" style dining. Dinner and a show. 
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May 16, 2013 18:12
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As amusing as their insanity is in this whole situation, those are the types of people who should not be rewarded for their behavior with a TV show. Unfortunately, it's poo poo like this that actually DOES invite reality TV producers to create something. I honestly hope they live and die by their sociopathy and don't become any more of celebrities than they already are.
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May 16, 2013 18:38
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GrAviTy84 posted:In case people didn't know, I guess the locals in Scottsdale call the place "Crazy Amy's". they should totes just change the name of the restaurant to "Crazy Amy's" and make it like open air kitchen, american "teppanyaki" style dining. Dinner and a show. Where the owners are, "INNN-SAAAAAAAAAAAAAAAAANNNNNEEEEEE" https://www.youtube.com/watch?v=4yYGoO5imyY
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May 16, 2013 18:52
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Turkeybone posted:Where the owners are, "INNN-SAAAAAAAAAAAAAAAAANNNNNEEEEEE"  I miss that man! I used to see his ads on PIX. PIX PIX PIX PIX
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May 16, 2013 19:04
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Well the wiki page on Eddie Antar sure is enlightening.
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May 16, 2013 19:39
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Fo3 posted:Well the wiki page on Eddie Antar sure is enlightening. Indeed. Just for the record, the guy in the commercials isn't him, I'm pretty sure.
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May 16, 2013 20:43
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for the naysayers who say Gordon never likes the food: https://www.youtube.com/watch?v=m1WYbDYGEAI&t=5s
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May 16, 2013 22:03
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How much coke did they give Richard Blais before recording this? https://www.youtube.com/watch?v=kiK9_XQq228
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May 16, 2013 23:04
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Dane posted:How much coke did they give Richard Blais before recording this? https://www.youtube.com/watch?v=kiK9_XQq228 lol gently caress  richard blais was a huge inspiration for me ~10-12 years ago. the atlanta "fine" dining scene was mostly a wasteland, aside from his off and on (genius) failures of restaurants, and people like guenter seeger and joël antunes and such. now adays it's almost too much to see him coked out, or at least sort of insane and riding the corporate sponsorship bandwagon off into infinity. I watched a couple episodes of 'life after top chef', and had to stop because he basically was just fighting with his wife a lot and I don't really want to watch my teenage cooking idol denigrate himself into a shithole on national television. goddamnit blais get it together.
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May 17, 2013 08:45
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Any good, interesting eats in Austin you guys want to suggest? Not familiar with the town as much as I'd like to be and would like something in the vein of a gastropub-ish (read: great food, not fine dining.)
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May 17, 2013 15:31
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Here's a handy little guide to some good food in Austin...if you aren't interested in those specific dishes highlighted, I'm sure these places would have sometime you'd enjoy.
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May 17, 2013 15:34
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I may or may not have squeed at work when I read this. http://www.npr.org/blogs/thesalt/2013/05/16/184553890/no-more-smuggling-many-cured-italian-meats-coming-to-america
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May 17, 2013 17:40
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This feature about a bunch of grandmas all over the world cooking for a dude reminds me how badly it sucks to have a grandma who grew up in the Midwest during the Great Depression and thus thinks all meat should be cooked until it has a texture best described as "cottony." She could kick your grandma's rear end in a pie contest though. Yes, yours. 
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May 17, 2013 18:06
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Daeren posted:This feature about a bunch of grandmas all over the world cooking for a dude reminds me how badly it sucks to have a grandma who grew up in the Midwest during the Great Depression and thus thinks all meat should be cooked until it has a texture best described as "cottony."
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May 17, 2013 18:14
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bartolimu posted:I may or may not have squeed at work when I read this. http://www.npr.org/blogs/thesalt/2013/05/16/184553890/no-more-smuggling-many-cured-italian-meats-coming-to-america Any chance of them lifting cured meats from Spain? Need to get me some jamon.
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May 17, 2013 18:28
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Doh004 posted:Any chance of them lifting cured meats from Spain? Need to get me some jamon. Also gonna get some jamon
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May 17, 2013 18:37
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Yeah, I get pata negra regularly (well, as regularly as my budget allows) at my local wine and cheese shop, including a salchichón which is pretty phenomenal.Daeren posted:This feature about a bunch of grandmas all over the world cooking for a dude reminds me how badly it sucks to have a grandma who grew up in the Midwest during the Great Depression and thus thinks all meat should be cooked until it has a texture best described as "cottony." She also made the best black raspberry pies ever. drat I miss those pies.
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May 17, 2013 18:47
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Arlene Bjornson does porkchops in ketchup with added crushed pineapple on top. We keep telling her that pineapple is for ham but she just won't hear it!
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May 17, 2013 18:50
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Well I mean, I kinda have to agree with Mrs. Bjornson on this one. Ham is just an oversalted pork chop, after all.
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May 17, 2013 18:55
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bartolimu posted:Yeah, I get pata negra regularly (well, as regularly as my budget allows) at my local wine and cheese shop, including a salchichón which is pretty phenomenal. Mine grew up as a sharecropper and made the most amazing biscuits and yeast rolls. She was hypoglycemic and I gained weight when visiting her over the summer. Every meal she cooked something huge.
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May 17, 2013 19:14
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All of my family are farmers, so they all know a thing or two about food. The best is all the pheasant I could possibly want when I visit. And all sorts of of livestock. You name it, one of them raises it.
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May 17, 2013 19:52
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No Wave posted:You can get jamon in the US brah... gonna get some tonight Isn't it Jamon Serrano and not Iberico? (what's the difference?) Have I been led astray this entire time? 
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May 17, 2013 22:26
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Doh004 posted:Isn't it Jamon Serrano and not Iberico? (what's the difference?) They're just two types of jamon. But yes you can get iberico in the US from a multitude of vendors. as has been alluded to, it is hilarious expensive, but you should be able to find it pretty easily (aren't you in NYC?). GrAviTy84 fucked around with this message at 22:32 on May 17, 2013 |
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May 17, 2013 22:29
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GrAviTy84 posted:They're just two types of jamon. But yes you can get iberico in the US from a multitude of vendors. Yeah, I just haven't looked that hard. I remember seeing an entire leg that I could purchase for some large sum of money online.
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May 17, 2013 22:41
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Doh004 posted:Yeah, I just haven't looked that hard. I remember seeing an entire leg that I could purchase for some large sum of money online. Mid-tier pata negra jamon goes for ~$125/pound retail here. I tend to buy just enough that I'm paying more for the meat than I am for the plastic it's wrapped in. Mostly I just get it in my wine class once in a while.
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May 18, 2013 01:34
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bartolimu posted:Mid-tier pata negra jamon goes for ~$125/pound retail here. I tend to buy just enough that I'm paying more for the meat than I am for the plastic it's wrapped in. Mostly I just get it in my wine class once in a while. I can get it closer to 90, but that's at work. Though, the guy we buy from would probably sell to me at the same price, if I really wanted some for home(or I can just eat it at work for free) That is literally the best thing about this industry, I haven't had to cook breakfast or lunch at home in 5 years. And half the time I don't have to do dinner either.
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May 18, 2013 01:42
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Halalelujah posted:Any good, interesting eats in Austin you guys want to suggest? Not familiar with the town as much as I'd like to be and would like something in the vein of a gastropub-ish (read: great food, not fine dining.) Check out Botticelli's on South Congress http://www.botticellissouthcongress.com/ It's a sentimental favorite of mine since I used to work there. They look like a little jewelbox from the street but there's an amazing outdoor bar in the back- just walk in the front door, walk all the way through the restaurant and to the right, and out the door. They're also right next to the Continental Club, which is one of the best music venues in town. If the same chef is there as when I left, the food is going to be great. Don't order the "botticelli breads" they're just bland calzones that the owners won't let anyone take off the menu. Whatever you see on the menu that doesn't belong there is probably what the cooks are psyched to make.
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May 18, 2013 05:59
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Zuhzuhzombie!! posted:Mine grew up as a sharecropper and made the most amazing biscuits and yeast rolls. My grandma on my dads side was a 1st generation Ukranian immigrant and we had lots of cool stuff from her and her husband. Grandpa had 2 apple trees, two cherry trees, a pear tree, a big garden, the entire back edge of the lot covered in grape vines, and a big amount of horseradish. This was on a mid sized city lot in East Aurora NY. The other grandma was a hardcore alcoholic who could burn water.
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May 18, 2013 17:18
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 I knew I saw a resemblance! Seriously, in HD, this made me want to vomit.
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May 19, 2013 03:34
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The granny recipes idea is terrific. Both of my grandmothers were pretty good cooks and bakers - my maternal was a particularly good baker, and paternal made excellent desserts: chocolate Swiss roll, chocolate soufflé, brandy snaps...
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May 19, 2013 20:04
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On the Italian side of my family, my grandfather was the cook. Mostly my grandmother would stand around and complain; Livia Soprano always reminded me of her a lot.
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May 19, 2013 20:32
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My grandma is a germaphobe and cooks everything until it is extremely dead. My mom picked that up for pork in particular - I thought I hated pork chops for a long time until I cooked them for myself. My gramma also makes the blandest savory tamales imaginable. She makes sweet ones with cinnamon and stuff that are delicious, though. I'm allliiiive! And really loving glad I won't be taking any more journalism classes. I was made a section editor and it is stressful as gently caress. I wish I was a schwa. They're never stressed.
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May 20, 2013 05:48
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e;fb
mindphlux fucked around with this message at 06:32 on May 20, 2013 |
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May 20, 2013 06:29
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Lyssavirus posted:My grandma is a germaphobe and cooks everything until it is extremely dead. My mom picked that up for pork in particular - I thought I hated pork chops for a long time until I cooked them for myself. My gramma also makes the blandest savory tamales imaginable. She makes sweet ones with cinnamon and stuff that are delicious, though. What's a schwa?
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May 20, 2013 07:22
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It's this fantastic guy: ə.
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May 20, 2013 07:35
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It was a terrible joke about phonemes.
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May 20, 2013 10:29
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I made my tomato "bolognese" yesterday in my enameled cast iron dutch oven instead of on the stove top because I was lazy. It was good and so much easier.
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May 20, 2013 15:54
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Last night, to celebrate our first night of really being able to chill out around the table back home, I roasted a leg of goat, made tortillas, made beans, and a great big salad (something I missed in the UK). It was satisfying. Had a spectacular time on the honeymoon. Ate wonderful things. Special thanks to people who recommended great places to go etc. Steakandchips, you were a wonderful gentleman, and thanks to you. Standout meal of the trip, though, was after hopping around the Western Isles all day and pulling into Oban on the last ferry from Mull, having the best fish ever right off the boat.
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May 20, 2013 17:31
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Welcome back! Glad to hear you had a great time. Now where are our wedding pictures?!
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May 20, 2013 17:45
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the bakery behind me has loving great bread and they even game me a free little strawberry tart with it 
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May 20, 2013 23:19
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