FOOD THREAD VOL. GRUB LIFE

[pmpdaddyrobford]

I had a PBJ omelette when I was young can’t remember if it was good but I recall finishing it. So it couldn’t be that bad.

Yea but as a kid I put ketchup on my eggs... I'd gag now if I did that

 

[freakydestroyer]

Finally had some time to cook

I ate that much pepper one time by accident, it made me feel itchy and bloated.

 

[change the name Snyder]

I ate that much pepper one time by accident, it made me feel itchy and bloated.

I got a high-end peppercorn grinder and only use like 15 twists now

 

[tay1]

I ate that much pepper one time by accident, it made me feel itchy and bloated.

Manz got infant insides

 

[freakydestroyer]

I got a high-end peppercorn grinder and only use like 15 twists now

How do you even taste the food with that much? I think anything more than two packets is OD.

 

[mplsdunk]

Random stuff here.

Lentil pasta, bison, yams and two dollar pasta sauce.

 

[kdawg]

Fish and chips from this spot called the CodFather. Anyone familiar with HP Sauce? I feel like it would be great on ribs. I mean people put old bay on chicken, why not?

The codfather is a pretty common name for fish and chips places!

Anyway, yeah that’s just brown sauce. I’ve never tried it on ribs but it doesn’t sound good - it’s not even good on fish and chips. It varies around the UK what is offered (vinegar, ketchup etc) on your fish but around here it’s “sauce” and that’s basically brown sauce mixed with vinegar so it’s less viscous. Using it straight isn’t as good.

 

[champcruthik]

For anyone headed to Firenze any time soon, restaurants:
Ino (sandwich bar; near Uffizi; cured meats, mortadella)
Trattoria Cammillo (Oltrarno; little expensive; bistecca Fiorentina; near Ponte Vecchio; curried shrimp, lasagna, T-bone, ribollita which is Tuscan bread soup)
Enoteca Alessi (wine, wine, wine; pecorino cheeses, chocolate fondue, wine flights)
Mercato Centrale (butchers, fresh fish)
S.forno (bakery; jams, prosciutto, schiacciata pizzas)
Culinaria Bistro (Piazza Tasso; Moroccan & French flavors)
Osteria Tripperia Il Magazzino (near Ponte Vecchio; tripe, ravioli, kale pesto, eggplant parm)
Trattoria Sabatino (rustic; pasta e fagioli, roast guinea fowl, roast pork, stuffed chicken)
Trattoria Sergio Gozzi (150+ years; peposo which is beef stew, porchetta)
Trattoria Da Burde (chickpea farinata, minestrone, old-school wine bar vibe)
La Bottega Del Buon Caffe (Michelin star; pigeon-stuffed cappelletti pasta)
Zeb (San Niccolo district; pappardelle with wild boar sauce, beef stew, ossobuco)
Pizzeria Santarpia (Neapolitan, Margherita slices, Sette Veli chocolate cake)
Trattoria Cibreo (Sant' Ambrogio area; lines, value, soups, stuffed rabbit loin, chicken-ricotta meatballs)
Osteria dell'Enoteca (chicken liver terrine, potato soup, spicy octopus)
Pitti Gola e Cantina (wine bar)
Trattoria Sergio Gozzi (ribollita, fried polpette which are meatballs, pici pasta)
L'Angolo Del Mare (lobster, spaghetti with clams)
Baroni Alimentari (fresh truffles)
Essenziale (six-course or eight-course menus; Chef Simone Cipriani)
Il Santo Bevitore (soups, mushroom risotto, rack of lamb, roast suckling pig)
Trattoria Mario (budget-friendly option; potato-filled tortelli)
Casa del Vino (sheep's milk cheese; Brunello, Sicilian wines)
Da Ruggero (pasta with truffles, spicy sausages with white beans)
Borgo San Jacopo (spaghetti di patale)
Gucci Osteria da Massimo Bottura (tentacle spectacle includes potato, black garlic, grilled octopus)
Cantinetta Antinori (bruschetta, pappa al pomodoro, tagliata)
Regina Bistecca (T-bone; Tuscan Chianina runs 76 euros per kilo)
Le Volpi e L'Uva (wine bar; crostino, duck breast panini, wild boar fennel salami)
Il Guscio (confit tomatoes, grilled eggplant, spaghetti alla trabaccolara)
Buca dell'Orafo (gnudi, maltagliati pasta, panzanella)
Gurdulu (Oltrarno; craft beers, cocktails like Mezcal Negroni, amberjack tortelli)
Enoteca Bellini (Piazza San Pancrazio; meat & cheese plates, crostini)
My Sugar (gelato; dark chocolate Chianti spiked, watermelon surprisingly good)

 

[champcruthik]

Sushi Yassu, Liberdade, BR:

 

[champcruthik]

Pablo Cheesecake, Shinjuku, Tokyo:

 

[champcruthik]

Caffe Calce, Ravello, Italia:

 

[SlunderKingpin]

Pablo Cheesecake, Shinjuku, Tokyo:

That looks beautiful

 

[DCAllAfrican]

Pablo Cheesecake, Shinjuku, Tokyo:

Go to a wrestling show. Shinjuku FACE has shows damn near every night

 

[alchemist iq]

Pablo Cheesecake, Shinjuku, Tokyo:

Why does it look like a egg tart?

 

[nawghtyhare]

DCAllAfrican
I come in peace



I hate untoasted bagels as well
When work provides em
But what if they were toasted in store
Brought then to ur work
So They’re toasted but cold
Is that still acceptable to u for consumption???

 

[DCAllAfrican]

DCAllAfrican
I come in peace



I hate untoasted bagels as well
When work provides em
But what if they were toasted in store
Brought then to ur work
So They’re toasted but cold
Is that still acceptable to u for consumption???

If something is toasted and then transported, the TOAST is no longer as potent. So I wouldn't eat it.

Toasted/Fried food or anything that is done for texture is RUINED, in my eyes, when it isn't consumed on the spot

So room temperature fried chicken: Pointless
Pre-Toasted Bagel/Bread/Sandwiches: Pointless

 

[alchemist iq]

Tipping at hi-end restaurants that give you A1 service: Pointless

 

[nawghtyhare]

Tipping at hi-end restaurants that give you A1 service: Pointless

I agree

 

[Nouss]

People eat untoasted bagels? You'd be chewing forever.

 

[iDon’tRead]

 

[23kidd]

Tipping at hi-end restaurants that give you A1 service: Pointless

Dare I ask for an explanation... #icomeinpeace

 

[23kidd]

Simple yet effective

 

[alchemist iq]

Dare I ask for an explanation... #icomeinpeace

 

[23kidd]

 

[iDon’tRead]