http://cbs3.com/topstories/cheeseste....2.724387.html
maybe when im totally livin ill buy one.
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http://cbs3.com/topstories/cheeseste....2.724387.html
maybe when im totally livin ill buy one.
I'll stick with the orignal.
And bring us the finest food you got, stuffed with the second finest!
Excellent, sir. Lobster stuffed with tacos.
Sounds dank. I had some Kobe beef recently for the first time. The stuff is amazing.
fuck!Quote:
On average, five or six customers order it per night and many share it as an appetizer.
also i really dont see how putting lobster in it is actually gonna make it better
well i cant imagine it being bad since it seems to be popular to those who can afford it.Quote:
Originally Posted by SaulPaul
culinary fact: lobster, duck fat, bacon fat, truffles and butter make anything and everything better.Quote:
Originally Posted by SaulPaul
i hear if you cook scrambled eggs in duck fat they are supposed to be the best eggs you'll ever have.Quote:
Originally Posted by boost
never done it, but Im sure its amazing.Quote:
Originally Posted by will641
:)Quote:
Originally Posted by dalecooper
omg steak fries w/ white truffle oil and parmesan cheese = the best thing ive ever tastedQuote:
Originally Posted by boost
QFT, any foodie who doesnt have butter in their fridge is a fraud IMO. When people ask how to make great mash, they seem all surprised when u say the secret is a ton of butter and cream lol, not complicated.Quote:
Originally Posted by boost
i would add fois gras to this list- try mounting sauces with it- amazing. and also for presentation i would add chives
as for the lobster, putting lobster and steak together is overkill, they need to speak for themselves individually
where i grew up, and im not making this up, they dont cook with garlic or onions!!!!
us real foodies have a butter dish they keep in the cupboard - then you can spread that shit straight on your toast :cool:Quote:
Originally Posted by pantherhound
ha, ya this kid I go to school with hadnt ever tried an avocado until a few weeks into culinary school.Quote:
Originally Posted by will641