[Abaanto]

+ rep for that one.

Hey, some of us can chug fermented motor oil and belch the national anthem with the best of 'em.

~But in order to be a well rounded man, one needs to snuggle cute fluffy animules while skipping through the sweet scented daffodils once in a while.

-of course, this is to be performed while riding in a 2000 HP Diesel fueled La-Z-boy with Shiatsu massage set on "stun", built in toilet/mini-gun/T.V., whilst wearing a gigantic foam cowboy hat with twin beer tanks mit straws.
And extra points for screaming "YEEEEEEEE-HAAAAWWWWWWWW!"


But whatever you do, please don't tell Mr. Eastwood I like chestnut fois gras and sauteed truffles with my Nigorizake!

I beg of you!
he just wouldn't understand!

[nerkvcbtre]

Incidentally, the words "mutton", "beef", "pork" and "poultry" are all of French origin.
"What a lot of fancy nonsense. What's wrong with calling it "cow meat"?"

[Effopsytupt]

~But in order to be a well rounded man, one needs to snuggle cute fluffy animules while skipping through the sweet scented daffodils once in a while.

Um, yeah. Not that there's anything wrong with that.
-of course, this is to be performed while riding in a 2000 HP Diesel fueled La-Z-boy with Shiatsu massage set on "stun", built in toilet/mini-gun/T.V., whilst wearing a gigantic foam cowboy hat with twin beer tanks mit straws.
And extra points for screaming "YEEEEEEEE-HAAAAWWWWWWWW!" Less Jim Foxworthy, more Sig Hansen, I like to think.

[dogdesign]

And with THIS, you get all three in one!
LOL

Holy crap! 3 pounds 25 for freaking Nachos? Give me Alberto's any day...

[Kolokireo]

"Haggis, neeps and tatties followed by Deep Fried Mars Bar."

Aren't we forgetting the venison and gravy, not complete without some crunchy clegs that burrowed their way in there.

"But whatever you do, please don't tell Mr. Eastwood I like chestnut fois gras and sauteed truffles with my Nigorizake!"

I know a guy who met Mr. Eastwood in a lift in his younger days. He said 'Hi' the man with no name told him to: 'cut your hair you damn hippy.'
I don't know if he did or not but hes bald now. Coincidence? I think not.

[xquFzpNw]

Holy crap! 3 pounds 25 for freaking Nachos? Give me Alberto's any day...

It's all about this.

[ggandibazz]

I know a guy who met Mr. Eastwood in a lift in his younger days. He said 'Hi' the man with no name told him to: 'cut your hair you damn hippy.'

-And behold; the man didst heed the advice of the blessed wandering stranger, and he did go forth and cut his freakish-fruity locks.
-and 'lo, did he then becometh happy.

[poRmawayncmop]

Good food in England?
I refer you to Ignatz, the Book of Proverbs 11:7
"Even a blind pig will find a truffle now and again."

[Qwjyrgij]

It's all about this.

That's just cruel. With a bottle of Pacifico on the patio, it's also just about perfect.

[JOR4qxYH]

That's just cruel. With a bottle of Pacifico on the patio, it's also just about perfect.

heeeeeee...
and the local taco shack has them for .45 cents each every Tuesday.
Muahahha!

I say, anyone can make Al Carbon.
It's all about the Carnitas and salsa verde my friends.
Do they have Rubios in the People's Republic of Oregon?

They make a pretty mean Fish Taco for a chain.

[sanddrareyk]

heeeeeee...
and the local taco shack has them for .45 cents each every Tuesday.
Muahahha!

Sorry, the torture thread is here.

[ufUUZCnc]

Haggis

When I saw the plate, I thought it was shit, but after I tasted, I wish it had been.

[Seilehogshell]

Man, don't diss the Haggis. The stomach juices really lift the flavour.

I'm serious, I really love haggis.

Haggis, neeps and tats

Chips and deep fried haggis

Haggis pizza


Mmmmmm!

Hungry now!

[ChyFDjfed]

Man, don't diss the Haggis. The stomach juices really lift the flavour.

Well if you fancy stomach juices you should really fancy this type of cooking: http://www.youtube.com/watch?v=a29fiXY4O54

..and just a heads up to all you peeps who dont have a strong stomach...
dont watch that clip

Trust me on this. Enjoy!

[fameintatenly]

As long as is spicy I don't care too much, I recently had lamb's brains croquettes in Spain as a tapa, and they were lovely (my brother only told me AFTER I have eaten them)

I have developed a system akin to the Michelin starts, but instead of starts I use stingy farts, if they last three days that is a three star on my book

On that subject, I once visited a restaurant close to San Jose in an area called Santana Row, they employ original Indian chefs. I went in with an Indian friend from Madras (or Chennai as I think is called now). They asked me If I liked hot food, and of course I said yes, 40 minutes later I was getting dizzy and light headed (not exaggerating), even my vision got fuzzy with the tears. No other place has ever topped that so far

[vipbunter]

Because of this:

http://howithappened.com/2007/05/und...-lenclume.html

If you live in the U.K., and you do no take advantage of this restaurant at least once in your existence, you have my leave to fling yourself off one of the many sea-cliffs that allegedly exist there.

It look as if the restaurant reflects Ferran Adria's El Buli molecular cooking concept. http://www.elbulli.com/ He is the one who started the erything can be a mousse idea, steak and fries in a champagne glass anyone?

Last time I checked, his restaurant was only open 6 months of the year and was booked two years in advance. He spends the rest of the year in a laboratory thinking of new ways to magnify taste. There is a two hour documentary that I saw a few years back that explains his view. In the show he created a balloon of orange sent that you breath in through a straw while eating an orange mousse in order to increase the flavor.

And yes Neil it is pricey, very pricey. Closer to you on the west coast Lumiere in Vanvouver has similar fare.