http://drinkwiththewench.com/wp-content/uploads/2010/10/BeerBenFinalThumb.jpg
if ben were alive today i feel he'd certainly use the term dope (nb)
― Mordy, Sunday, 14 June 2015 20:55 (nine years ago) link
otm
― drash, Sunday, 14 June 2015 21:04 (nine years ago) link
the most likely origin of the quote, given that the it isn't searchable probably due to some odd caching problem, was probably that it was spliced together from two other quotes
the reason for this being that the likelihood of someone being both very serious invested in the arguments surrounding 'parkerizaton' in wine and the arguments surrounding post-structuralism in the anglophone academy in the 80s/90s seems minimal, and that if they were it doesn't make to use these terms
the wine being described would be referred to as 'modernist', this is a fairly contextually lucid term to describe the qualities (lots of oak/alcohol/primary fruit aromatics, low acid/tannin) of the sort of 'international style' of the last decade, 'post-modernist' if it were to mean anything in wine would mean the corrective-minded succcessor to this style
probably also worth noting that describing someone whose insight, such as it was, was to combine such ur-modernist disciplines as psychoanalysis and semiotics as a post-modernist is taking wheen/sokal/etc at their word more than the author, though it does at least scan contextually
― 乒gl乓 (nakhchivan), Sunday, 14 June 2015 21:35 (nine years ago) link
amused by idea that poster on wine forum might have spliced two quotes/ fields of knowledge
wd like to make joke about suture & subject as lack & ilx posts as signifying chain, but not up to it rn
agree that term ‘postmodernist’ for lacan is unenlightening cliche (though i’ll take poststructuralist)
since quote unsearchable, grateful you had gentillesse to overlook ‘my’ vapidity/ incoherence
wd hope for high expectations extended e.g. to imago, but i’ll do without the punishment :)
― drash, Monday, 15 June 2015 03:05 (nine years ago) link
imago knows what he did
― Mordy, Monday, 15 June 2015 03:10 (nine years ago) link
lol i think he's duly chastened
― drash, Monday, 15 June 2015 03:14 (nine years ago) link
but to be honest hope never to see imago fully bridled
― drash, Monday, 15 June 2015 03:25 (nine years ago) link
he was fully bridled for a few years, divorced though now.
― let he who has not approved of the ronaldinho bottle opener cast the (sarahell), Monday, 15 June 2015 18:26 (nine years ago) link
lol
glad he runs free
― drash, Monday, 15 June 2015 18:48 (nine years ago) link
2006 PARAS, Viognier, Mount Veeder, Napa Valley—reg.$38….super special deal--$20.00
When I think about what wine to drink with Thanksgiving dinner, I think of a super dope Riesling. I gave up on trying to sell you Riesling years ago since most of you think that Riesling is for pussys. So, this is definitely the way to go. Estate grown on Mt. Veeder and made by Douglas Danielak, it has a tiny bit of sweetness but stays clean and pimpin’ with bright fruit and good acidity. Flavors of pear, melon, peach, and quince float above a rich but refined mouthfeel.
Remember that when pairing a wine with Thanksgiving dinner, you don’t match the wine with a bland white meat, you pair it with all the other stuff. This wine will go perfectly with gravy, potatoes, butternut squash, spicy stuffing, sweet potatoes, pumpkin pie, and pecan pie. I’m actually being serious for once. You can drink your expensive Cab, but if you want something that will really pair up with traditional food, this is the one. It is nowhere near being over the hill at six years old, and is vibrantly alive and pumping with fresh fruit, bright aromas, and a long lingering finish. Plus, it used to be $38. Jim Paras is retiring from the production end of the wine biz, and is giving me some ridiculous pricing that I am passing on to you. You know you don’t want to pour your expensive stuff for all the turkeys that come over in flocks, put ice in their wine, pour brimmers, and can’t comprehend what class and style are.
― Nilmar Honorato da Silva, Saturday, 5 September 2015 21:40 (nine years ago) link
turkeys that come over in flocks
― Nilmar Honorato da Silva, Saturday, 5 September 2015 21:42 (nine years ago) link
clean and pimpin' napa valley stylee
― sarahell, Sunday, 6 September 2015 06:26 (nine years ago) link
http://i.imgur.com/6JAu4fF.png
2012 KEENAN, Merlot, Napa Valley--$38.00
The last few months we’ve been finding some killer Merlots. Selene, Farella, etc. This month it’s the Keenan. I’m not gonna waste too many words here since most of you don’t give a shit about Merlot. But for those who do, this is the dope. You don’t have to come to our Merlot party. It’s just a bunch of super cool, really hot nerds that love having sex and don’t follow trends or fads. Merlot..It’s the new Cabernet!
― Nilmar Honorato da Silva, Sunday, 6 September 2015 15:40 (nine years ago) link
we put the “ass” in class in your glass
― drash, Sunday, 6 September 2015 15:40 (nine years ago) link
2006 DAVID FULTON, Estate Petit Sirah, St. Helena, Napa Valley--$45.00
Last year we described this wine as a giant fire-breathing mule with glowing red eyes and a giant harness of pig skulls on barbed wire pulling a huge Fulton plow. This year it’s even more ominous. Blackberry, black cherry, black plum, black pepper, and raspberry are supported and amplified by perfectly integrated oak, bruising tannin, and spine tingling acidity. This is one of those wines that only pussies pass up. This wine is the reason why we drink red wine. Try pairing it with food, but you better get your big pans out, scorch fat, and shake your flavor shakers. Don’t be a pussy.
― Nilmar Honorato da Silva, Sunday, 6 September 2015 15:41 (nine years ago) link
this sounds like a viable retail outlet for any ilafl readers in the sf bay area who might want to divest themselves of fassy nebby yolos and sauvignon blanc phaggotry in favour of some dope straight fire heterosexuala$$ wine
― Nilmar Honorato da Silva, Sunday, 6 September 2015 15:44 (nine years ago) link
I know how the numbers work, which has brought to my attention that many of you are cheating on me. Most of you live in another state, and at the very least, another area code. So, it’s not like I can have “the talk”, throw down the ultimatum, and insist that you never bang another wine shop. And if you are whoring around another shop and getting some wine on the side, that’s fine, but be sure to call your ex-bottom bitch at Groezingers for some of that old fashioned cork tugging you love so much, those chug-a-lugging teary eyed gagging noises, and the steady flow of great small production wines.
― Nilmar Honorato da Silva, Sunday, 6 September 2015 15:48 (nine years ago) link
― Yul Brynner playing table tennis with a deviled kidney (imago), Sunday, 6 September 2015 15:50 (nine years ago) link
What is your biggest barrier to future success?Ensuring we maintain the same level of agility and aggressiveness as we scale.
Where do you see your industry in ten years' time? The industry will be very different, with drones, driverless cars, mobile kitchens all feasibly just around the corner.
What do you think the next big disruption in the food industry will be? Three Course Dinner Chewing Gum -- à la Charlie and Chocolate Factory.
http://www.wired.co.uk/news/archive/2015-04/03/startup-of-the-week-deliveroo/viewgallery/344674
― Robert Kenedy Nunes do Nascimento (nakhchivan), Sunday, 13 September 2015 19:19 (nine years ago) link
reply to this post rate flag
In "heaven" now, as I just had a salad with < Drosophila_5 > 2015-09-12 11:28
cucumbers and tomatoes from the garden. Added some onion, olive oil and vinegar, and presto! Very tasty!
― brimstead, Sunday, 13 September 2015 19:40 (nine years ago) link
Goring-wins-Michelin-star-despite-shunning-poncey-food.html
― Robert Kenedy Nunes do Nascimento (nakhchivan), Friday, 18 September 2015 14:28 (nine years ago) link
http://i.imgur.com/axNoEJa.gif
― nakhchivan, Wednesday, 23 September 2015 01:15 (nine years ago) link
straight fire dope ass squirrel
― sarahell, Wednesday, 23 September 2015 08:21 (nine years ago) link
This wine will go perfectly with gravy
― doing my Objectives, handling some intense stuff (LocalGarda), Wednesday, 23 September 2015 09:33 (nine years ago) link
http://www.alcoholprofessor.com/wp-content/uploads/2014/11/sobelmans-pub-and-grill-milwaukee.jpg
― noɪˈɣiːələx (nakhchivan), Tuesday, 6 October 2015 22:43 (eight years ago) link
https://www.youtube.com/watch?v=lAYgJKeHpo4
some food is less dope than other food
― sarahell, Wednesday, 7 October 2015 22:09 (eight years ago) link
waiting for what will be a dope BBQ brisket sandwich w bacon cheddar + Carmelized onions on Texas toast
― brimstead, Wednesday, 7 October 2015 22:20 (eight years ago) link
el tomboto steak rub wins every time. stars indicate optionalness
1 part garlic powder1 part black pepper1 part kosher salt1 part parsley flakes* dash cayenne or peri-peri or whatever hotness, your call* dash rosemary
for a 6-8oz steak I usually use 1/2 tsp of each ingredient, I think. I just eyeball everything at this point. It's just the right amount of savory and heat. People are always nice when you make them steaks but I'm pretty confident a couple or three of the many "this might be the best steak I've had" type compliments were genuine. Mostly because the bar for a well prepared steak is for shit, honestly.
― BRAAAAAAMETHEUS (El Tomboto), Wednesday, 7 October 2015 22:49 (eight years ago) link
possibly not obvious but crucial point - always cook steaks on high or very high, probably 200F+ or 90C+, always aim for medium rare, and always put the seasoning on both sides and rub it in a little bit with your thumb around 5 minutes prior to putting it on the grill. the kosher salt makes the juices rise to the surface which makes the other seasonings stick to the meat while cooking and lets good things happen.
― BRAAAAAAMETHEUS (El Tomboto), Wednesday, 7 October 2015 22:52 (eight years ago) link
meat is murder fyi
― sarahell, Wednesday, 7 October 2015 22:55 (eight years ago) link
I murdered the hell out that sandwich
― brimstead, Wednesday, 7 October 2015 23:31 (eight years ago) link
dope
― sarahell, Wednesday, 7 October 2015 23:35 (eight years ago) link
holla
― noɪˈɣiːələx (nakhchivan), Wednesday, 7 October 2015 23:35 (eight years ago) link
Green and yellow split peas are commonly used to make pea soup or "split pea soup", and sometimes pease pudding, which was commonly prepared in Medieval Europe.
― sarahell, Thursday, 29 October 2015 03:50 (eight years ago) link
http://i.imgur.com/yS8NVDH.jpg
― Sean Daesh (nakhchivan), Friday, 30 October 2015 22:41 (eight years ago) link
TELL US ABOUT UR STRAIGHT FIRE DOPE ASS PIZZA
― sarahell, Saturday, 31 October 2015 04:30 (eight years ago) link
just a dope pizza
― Sean Daesh (nakhchivan), Saturday, 31 October 2015 16:21 (eight years ago) link
and a dope bottle of wine from that vineyard
sometimes the dopeness of food inhibits further explanation
― Sean Daesh (nakhchivan), Saturday, 31 October 2015 16:23 (eight years ago) link
http://i.imgur.com/DuzBRKg.jpg
Thomasina Miers’ miso-buttered kippers with avocado and sprouts: ‘Fantastic.’ Photograph: Louise Hagger for the Guardian. Food styling: Emily Kydd
― Sean Daesh (nakhchivan), Friday, 6 November 2015 18:10 (eight years ago) link
Thomasina Jean "Tommi" Miers (born February 1976) is an English cook, writer and television presenter. She is the founder of the Wahaca chain of Mexican street food restaurants.
― Sean Daesh (nakhchivan), Friday, 6 November 2015 18:13 (eight years ago) link
time to reclaim eclectic as a pejorative
― Sean Daesh (nakhchivan), Friday, 6 November 2015 18:17 (eight years ago) link
An unidentified fish with more salsa verde was cooked through acceptably but was a cheap cut of fish (10/20).
― Sean Daesh (nakhchivan), Friday, 6 November 2015 18:38 (eight years ago) link
However this is nothing like the more authentic Mexican restaurants that you can find in the southern US.
― Tell The BTLs to Fuck Off (wins), Friday, 6 November 2015 18:40 (eight years ago) link
hayler is excellent, the only restaurant reviewer of any note precisely because he isn't a journalist, rather a computer consultant who took advantage of his commercial travelling by going to all the 3* restaurants in the world and writing about it, in the least showy way possible. everything is parsed into quality of ingredients and quality of cooking, along with microscopic attention to wine list mark-ups.
his general view, which is consonant with that of the only good journalistic food writer ie jonathan meades, is that the uk broadsheets' vaunted boosterism of uk (especially london) 'food culture' betrays a lack of really serious cooking. the noise and self-regard concealing a lack of attention to basic quality of ingredients, and an emphasis on auteurish narcissism by cooks rather than getting simple techniques correct.
his bad reviews are often quite amusing because unlike a coren level hack, he has no great interest in being volubly dismissive, especially of obviously crap restaurants.
― Sean Daesh (nakhchivan), Friday, 6 November 2015 18:55 (eight years ago) link
Service was capable and friendly, our waitress in particular being very good. The staff here must require considerable patience given the antics of some of the guests, based on our experience tonight. Two tables along from us a couple was brought to be seated, a middle-aged man and his glamorous, much younger, female companion. As she sat down she looked around the room with a “look at me” air that radiated an aura of high maintenance. Within moments the manageress was summoned, as it transpired that the girl found “the lighting harsh” and wished to move to a better table. The lighting at the table was identical to all the others along that side of the room, including ours, so not surprisingly their waitress, while very polite, was a little puzzled. The gentleman stood up, and in a loud voice announced that their table was “like sitting in a gulag”; he may like to read Solzhenitsyn’s “A Day in The Life of Ivan Denisovich” to put his lighting difficulties into greater perspective with respect to actual gulags. Despite this provocation the staff were courteous and found them a table elsewhere, fortunately well away from us. I hope they left a large tip.
http://www.andyhayler.com/restaurant/novikov/14-01-2012
― Sean Daesh (nakhchivan), Friday, 6 November 2015 18:56 (eight years ago) link
The quote I pulled it perfectly accurate too I just found it a funny thing to say
― Tell The BTLs to Fuck Off (wins), Friday, 6 November 2015 19:01 (eight years ago) link
is this dude like the scaruffi of restaurants?
― sarahell, Friday, 6 November 2015 20:21 (eight years ago) link
yes, exactly
― Sean Daesh (nakhchivan), Friday, 6 November 2015 23:39 (eight years ago) link
comparing your table to a gulag seems fairly reasonable, until you read Solzhenitsyn’s “A Day in The Life of Ivan Denisovich”
― yes wave (rip van wanko), Saturday, 7 November 2015 02:02 (eight years ago) link