save us a night in january, we want to do it again but without the guy teaching us about traffic.
ROFL!!! I know...that was so cool....sitting at that table was well over 10 million unique eyeballs a day and he thought he needed to be a teacher
I would love to do dinner with you guys one night...I think we should resurrect our dinner at the Rio as long as we can run that craps table like we did that night !!
ROFL!!! I know...that was so cool....sitting at that table was well over 10 million unique eyeballs a day and he thought he needed to be a teacher
I would love to do dinner with you guys one night...I think we should resurrect our dinner at the Rio as long as we can run that craps table like we did that night !!
--T
ha, I remember the craps table but not the restaurant. was that Fiore?
shit that was years ago already.
We're definately doing Picaso, Delmonico's, and a restaurant to be named later. lets see when you're available.
I'm not a dinosaur, I'm a crocodile. I've seen dinosaurs come and go and I'm left unimpressed.
Originally posted by 12clicks
ha, I remember the craps table but not the restaurant. was that Fiore?
shit that was years ago already.
We're definately doing Picaso, Delmonico's, and a restaurant to be named later. lets see when you're available.
I don't remember the restaraunt....you and Mojo set it up...I do remember that we were in a Private Dinning Room that was very nice and we walked out the door about 30 feet to the craps table.
Originally posted by Tanker Ron thank you for not taking me out for goose livers
I had them with Tony once I just cant stomache them but I cant stomache a lot of things so its no biggie
hell 3 months ago I wouldnt eat a steak
Hey...you tried it, though....thats the fastest way to earn my respect....be willing to try new foods instead of just not liking them because of what you have heard.
I don't remember the restaraunt....you and Mojo set it up...I do remember that we were in a Private Dinning Room that was very nice and we walked out the door about 30 feet to the craps table.
Lets definitely get together...it would be fun!
--T
ok, done.
I'll drop you an E as the time comes.
I'm not a dinosaur, I'm a crocodile. I've seen dinosaurs come and go and I'm left unimpressed.
Originally posted by SweetT Funny thing is that the first time I ever tried it was with you....
Thank goodness for tasters menus or I would never get to try anything new
--T
The first time I had it was with a group of people at a 5 star restaurant in D.C. It was a tasters menu and one of the dishes had huckleberry sauce on it, and one of the people in our group yells out "Huckleberry Hound sauce"?
Classic moment...but I guess you had to be there...I'm sure T remembers
Originally posted by 12clicks and the fuck of it is that none of the restraunts on my calender serve it. looks like I've got to ad an extra dinner out this week.
12 clicks, what happened to you? I remember days when
you enjoyed pizza and wings at Hooters...
now you go after fois gras and can only drink wines from Ken Lawson's list....
Originally posted by BVF does it actually fill your stomach up like a real meal or is it just a cutesy food?
It's so rich and decadent, that you can't really just sit down and fill yourself up on it. On too mention that it is obscenely expensive! I love the stuff though...you hook an IV of it up to me and I would never need another meal. Of course, the cholesterol would kill me in short order, but what a way too go!
I think I saw in a diet book once a picture of an average serving of fois gras and equal sign and a picture of 15 orders of Mcdonald's fries.
yeah, its a little bad for you but hey, its tasty
I'm not a dinosaur, I'm a crocodile. I've seen dinosaurs come and go and I'm left unimpressed.
The tradition
of covering one's head while eating the bird was supposedly started by
a soft-bellied priest trying to hide his sadistic gluttony from God.
Cooking l'ortolan is simplicity itself. Simply pop them in a high oven
for six to eight minutes and serve. The secret is entirely in the
eating. First you cover your head with a traditional embroidered
cloth. Then place the entire four-ounce bird into your mouth. Only its
head should dangle out from between your lips. Bite off the head and
discard. L'ortolan should be served immediately; it is meant to be so
hot that you must rest it on your tongue while inhaling rapidly
through your mouth. This cools the bird, but its real purpose is to
force you to allow its ambrosial fat to cascade freely down your
throat.
When cool, begin to chew. It should take about 15 minutes to work your
way through the breast and wings, the delicately crackling bones, and
on to the inner organs. Devotees claim they can taste the bird's
entire life as they chew in the darkness: the wheat of Morocco, the
salt air of the Mediterranean, the lavender of Provence. The pea-sized
lungs and heart, saturated with Armagnac from its drowning, are said
to burst in a liqueur-scented flower on the diner's tongue. Enjoy with
a good Bordeaux.
What could be more delicious? Nothing, according to initiates, who
compare the banning of the ortolan to the death of French culture and
continue to eat them at the risk of being fined thousands of pounds.
I'm not a dinosaur, I'm a crocodile. I've seen dinosaurs come and go and I'm left unimpressed.
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