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Drink and Fight posted:The cheapest Michelin meal in the world: HOLY gently caress YES I HAVE EATEN HERE UPDATING MY MICHELINSTARVICTORIES.XLS SPREADSHEET it was good. the line was long.
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Aug 4, 2016 07:11
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Drink and Fight posted:The cheapest Michelin meal in the world: Not a single loving shot of an actual dish? 
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Aug 4, 2016 10:10
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MiddleOne posted:Not a single loving shot of an actual dish? This is Michelin desperately trying to separate itself from a well-earned image of highly rating high-end French restaurants and being less receptive to other cuisines, regardless of food quality. They don't have time to show the food, they're too busy emphasizing how wonderfully foreign the chef is, and Singapore is, and isn't it wonderful that we're not elitist Frenchy assholes actively receptive to bribery and special favors?
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Aug 4, 2016 14:15
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Still cool for the guy. Thanks for some of the words about Thailand. I'll do the night market thing, and it looks like I'll take a little expedition to Koh Chang. I'm going to have my 14 year old son with me, so this should be an eye opening experience for him, too.
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Aug 4, 2016 18:22
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Mr. Wiggles posted:Still cool for the guy. Oh, absolutely, and I'm sure his food really is that good. I don't want to take away anything from Chef Chan at all. If anything, there are probably dozens more food carts in Singapore and throughout the world that deserve Michelin stars. The fault here is Michelin's, and the token effort they make to seem less Francophilic. On a happier note, Las Vegas destination bar Herbs and Rye received a Spirited award for Best High-Volume Cocktail Bar in the US. It's a great place, and the reward is well deserved. Sadly this means it'll be even harder to get in from now on. 
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Aug 4, 2016 20:37
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bartolimu posted:On a happier note, Las Vegas destination bar Herbs and Rye received a Spirited award for Best High-Volume Cocktail Bar in the US. It's a great place, and the reward is well deserved. Sadly this means it'll be even harder to get in from now on. I'm going to Vegas in a couple weeks for our Americas Region Sales Meeting (the sexy, sexy life of sprits), and I can't wait to check it out, along with Lotus of Siam. Doubt I'll get any time to go places other, though this "decent coffee" situation I find intriguing, especially considering that I will be drinking heavily at Herbs by night.
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Aug 4, 2016 21:12
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bloody ghost titty posted:I'm going to Vegas in a couple weeks for our Americas Region Sales Meeting (the sexy, sexy life of sprits), and I can't wait to check it out, along with Lotus of Siam. Doubt I'll get any time to go places other, though this "decent coffee" situation I find intriguing, especially considering that I will be drinking heavily at Herbs by night. Herbs and Rye is great and you should go there, but please also go to Atomic Liquors. Their staff is equally good at cocktail making (better at improv IMO) and they deserve more discerning business than they get. Also I recommend Chada Street over Lotus of Siam but it's a near thing so go to Lotus if you like. Both are great. also Atomic did a Modern Times Brewery event today and they have Modern Times cold brew coffee on nitro, which might do for your decent coffee requirement depending on how long it lasts. bartolimu fucked around with this message at 06:12 on Aug 5, 2016 |
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Aug 5, 2016 05:57
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bartolimu posted:This is Michelin desperately trying to separate itself from a well-earned image of highly rating high-end French restaurants and being less receptive to other cuisines, regardless of food quality. They don't have time to show the food, they're too busy emphasizing how wonderfully foreign the chef is, and Singapore is, and isn't it wonderful that we're not elitist Frenchy assholes actively receptive to bribery and special favors? so much this the food (if they included pictures) would look at best unremarkable. it's loving chicken rice. it looks like roasted chicken, next to some rice. the shots of the gloriously roasted chicken are about as good as you're gonna get, food porn wise. the taste though... not michelin star territory, but I mean picture any really really really good restaurant doing a particular ethnic cuisine. there's gonna be a dish that just kills it and all you can think about is that dish, and you gotta go back and have it, and why aren't you having it right now, etc. like a good pho place, or a place with an awesome schweinhaxe, or a particularly outstanding roti, or a birria... annnndd now I'm just making myself hungry.
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Aug 5, 2016 06:27
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Mr. Wiggles posted:I'm going to have my 14 year old son with me, so this should be an eye opening experience for him, too. Are you trying to instill a futanari fetish on purpose, or will it just be a happy side effect?
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Aug 6, 2016 02:56
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listen, since the internet has existed it has basically been a basic right of passage that you're going to have to at least consider if not graphically imagine being bent over a barrel in a dirty corner of a bangkok night market getting reamed by a thai ladyboy - we should probably be supportive of mr. wiggles' fatherly mentoring efforts.
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Aug 6, 2016 08:01
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mindphlux posted:listen, since the internet has existed it has basically been a basic right of passage that you're going to have to at least consider if not graphically imagine being bent over a barrel in a dirty corner of a bangkok night market getting reamed by a thai ladyboy - we should probably be supportive of mr. wiggles' fatherly mentoring efforts. It's true. It's something I find myself considering with disturbing frequency.
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Aug 6, 2016 10:23
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therattle posted:It's true. It's something I find myself considering with disturbing frequency. 2003: Giada  2016: Bailey Jay 
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Aug 6, 2016 22:56
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In other news, I just moved in to a new apartment with a terrace. My Dad got me a small charcoal grill as a housewarming gift. It's awesome.  
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Aug 6, 2016 23:09
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While the meat wasn't Thai, I still wanted it inside me. It was as great as I imagined in my Internet-originated fantasies.
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Aug 6, 2016 23:13
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Such a Nevada evening. Microbrews all afternoon, picon punch in the early evening at 1864, then gallons of cold red wine, peroni, and jeager shots at Nevada's oldest restaurant while getting filled up with ravioli and meatballs with artist friends. A+++ would so again. We even got to cover up a Sheriff Joe Arpaio sticker with a Latinos Who Lunch sticker.
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Aug 7, 2016 06:41
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Little background: I'm Russian and among my friends I am notorious for bashing the poo poo out of Russian cuisine because most of it is complete garbage. However, recently I decided that rather than just being a whiny oval office and making GBS threads on it. I should do my best to improve on it, so that my parents would love me or something. Anyways, first dish: Beef Stroganoff http://thepioneerwoman.com/cooking/beef-stroganoff/ Over pretty solid meal. The resulting sauce was amazing, and the subtle taste of the rum came throughout the dish. The problem lies in the carrots, and to some extent the onions. Carrots are impractical to eat, too small and the sauce makes them slipper to stab through. Throughout the meal I should be trying to hunt the pasta and beef, even the mushrooms to some extent. Perhaps puree them as part of the sauce? The problem is that I would either be required to cook them seperatly, or puree the onions and mushrooms with them. While I'm cool with doing that to the onions, since they're basically non-existent texture wise, the mushrooms provide a good contrast/break to the beef. Cut them larger and flat so they're easier to stab throught? Or just remove them entirely? Notes: Substituted spiced rum for Brandy, I made this once before with Brandy and I've very happy with the change in flavor with this substitution. Substituted sesame oil for olive oil and thus meat was cooked at slightly lower temperature. Cooked in cast iron pan. Had some overcrowding issues with the veggies, veggies were cooked with cover on for half the time as an attempt at compensation.  Gonna make it again tomorrow with changes to resolve the carrot issue, hopefully with some feedback from ya'll as to how to do that. Also excuse my poo poo grammar, I hosed up my mise en and had to drink about half a cup of rum as a result. SweetBro fucked around with this message at 11:05 on Aug 7, 2016 |
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Aug 7, 2016 11:01
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SweetBro posted:Little background: I'm Russian and among my friends I am notorious for bashing the poo poo out of Russian cuisine because most of it is complete garbage. However, recently I decided that rather than just being a whiny oval office and making GBS threads on it. I should do my best to improve on it, so that my parents would love me or something. I can't even begin to imagine what stroganoff made with spiced rum, sesame oil and carrots tastes like. Protip: do not use pioneer woman recipes, ever. If you have a carrot issue, just remove the carrots. I've never seen a stroganoff recipe that used carrots. Here's a good article to (re-)start: http://www.seriouseats.com/2015/01/beef-stroganoff-rethinking-food-lab.html
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Aug 7, 2016 18:11
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Crusty Nutsack posted:I can't even begin to imagine what stroganoff made with spiced rum, sesame oil and carrots tastes like. Protip: do not use pioneer woman recipes, ever. Stroganoff with carrots seems akin to mapo tofu with peas. It's just... wrong.
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Aug 7, 2016 18:14
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That looks pretty good to me. Except for the carrots.Crusty Nutsack posted:Protip: do not use pioneer woman recipes, ever. Meh, she has some nice desserts, and some of her tex-mex stuff is pretty good. I hate her show though, she is annoying as gently caress, and she totally exploits her children.
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Aug 7, 2016 18:32
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I'm just a down-home, country gal living the humble ranch life  *husband's ranching family is worth millions of dollars*
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Aug 8, 2016 17:24
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Oh we're not eating here, let's go to the OTHER house on the property for this meal!
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Aug 8, 2016 18:45
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The CI Beef Stroganoff recipe was pretty great when I tried it a few years ago.
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Aug 9, 2016 16:37
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My girlfriend and I have been watching The Great English Baking Show or English Bake Off recently. It's one of the best cooking shows I have seen! First season is on Netflix and the rest need to be torrented from brits. It's a great change from US reality T.V. and does a great job of just being a nice little baking competition held on the weekends in a tent by a handful of Brits. It has some educational value and a good amount of ideas for interesting bakes as well. If you like baking, consider checking it out.
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Aug 10, 2016 14:27
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Great British Bake Off.
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Aug 10, 2016 15:29
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William Stoner posted:My girlfriend and I have been watching The Great English Baking Show or English Bake Off recently. It's one of the best cooking shows I have seen! First season is on Netflix and the rest need to be torrented from brits. I watched an episode of that! It looks interesting and I really need to give it a thorough watching. It also looks like they're going to execute the baker with the least tasty muffins. Rumda posted:Great British Bake Off. 
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Aug 10, 2016 15:39
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Rumda posted:Great British Bake Off. One of the presenters, Sue, was on a program a few years ago called "The Supersizers Go...." in which her and another guy would eat for a week each episode in a specific period of English history - the 1950s, the Tudor era, etc. Hilariously funny and pretty good food history.
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Aug 10, 2016 16:08
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William Stoner posted:My girlfriend and I have been watching The Great English Baking Show or English Bake Off recently. It's one of the best cooking shows I have seen! First season is on Netflix and the rest need to be torrented from brits. This show is fantastic, particularly the first couple seasons where things don't drag. The design absolutely minimizes conflict and everyone is pretty much always pleasant with each other. And the baking is great. Discendo Vox fucked around with this message at 16:59 on Aug 10, 2016 |
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Aug 10, 2016 16:37
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Discendo Vox posted:This show is fantastic, particularly the first couple seasons where things don't drag. The design absolutely minimizes conflict and everyone is pretty much always pleasant with each other. And the baking is great. It is super awesome. Paul Hollywood is a motherfucking predator.
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Aug 10, 2016 17:30
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Mr. Wiggles posted:One of the presenters, Sue, was on a program a few years ago called "The Supersizers Go...." in which her and another guy would eat for a week each episode in a specific period of English history - the 1950s, the Tudor era, etc. Hilariously funny and pretty good food history. That show was awesome, highly recommend it. The guy was Giles Coren, a food critic, who is a right rear end in a top hat, too.
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Aug 10, 2016 17:35
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Mr. Wiggles posted:One of the presenters, Sue, was on a program a few years ago called "The Supersizers Go...." in which her and another guy would eat for a week each episode in a specific period of English history - the 1950s, the Tudor era, etc. Hilariously funny and pretty good food history. It is indeed a great little show, and all episodes are on Youtube as well.
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Aug 10, 2016 17:51
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DekeThornton posted:It is indeed a great little show, and all episodes are on Youtube as well. And Hulu apparently I'll also throw some love to the Great British Bake Off. It's one of my favorite shows. Apparently there's an Australian one and an Irish one I plan on checking out.
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Aug 10, 2016 18:51
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Mr. Wiggles posted:One of the presenters, Sue, was on a program a few years ago called "The Supersizers Go...." in which her and another guy would eat for a week each episode in a specific period of English history - the 1950s, the Tudor era, etc. Hilariously funny and pretty good food history. Supersizers is amazing, everyone should watch it. Claret.
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Aug 10, 2016 18:55
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There needs to be a great American bake-off episode starring midwestern casseroles.
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Aug 10, 2016 20:38
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Discendo Vox posted:There needs to be a great American bake-off episode starring midwestern casseroles. I'd actually rather there not be an American version of TGBBO, casseroles or not. It would be full of unnecessary jump cuts, tense music, fights between contestants, sabotaging of other people's bakes, lame(r) jokes, overly critical and underqualified judges, needless pre-commercial break cliffhangers, and just overproduction in general. This is better left in the hands of the Queen.
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Aug 10, 2016 20:43
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The Midniter posted:I'd actually rather there not be an American version of TGBBO, casseroles or not. It would be full of unnecessary jump cuts, tense music, fights between contestants, sabotaging of other people's bakes, lame(r) jokes, overly critical and underqualified judges, needless pre-commercial break cliffhangers, and just overproduction in general. Despite my red-blooded patriotism and homespun downtown homecooking attitude I gotta agree. American version would be very inferior.
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Aug 10, 2016 20:50
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The Midniter posted:I'd actually rather there not be an American version of TGBBO, casseroles or not. It would be full of unnecessary jump cuts, tense music, fights between contestants, sabotaging of other people's bakes, lame(r) jokes, overly critical and underqualified judges, needless pre-commercial break cliffhangers, and just overproduction in general. MrSlam posted:Despite my red-blooded patriotism and homespun downtown homecooking attitude I gotta agree. American version would be very inferior. C'mon, folks. There is joy to be had in witnessing Something Awful.
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Aug 10, 2016 20:53
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Yeah an American version would suck. They'd probably get some lame rear end comedian with a redneck style of comedy like Jeff Foxworthy.
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Aug 10, 2016 21:41
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Drink and Fight posted:
Ha, I guess we're not the only ones who make that joke.
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Aug 10, 2016 21:48
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They tried a clone of it on CBS a few years ago. It was called The American Baking Competition. Never saw it, so no idea how crap it was.
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Aug 10, 2016 21:52
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Since cooking shows came up, shout out to Masterchef Australia for being what a (televised reality show for amateurs) cooking competition should be.
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Aug 11, 2016 03:52
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