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Old 01-13-2009, 08:51 PM   #11
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Ironchef - I've been wondering where you were! Good to hear from you and thanks for the delicious-looking picture! Don't be a stranger!

Saludos, Karen
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Old 01-13-2009, 11:06 PM   #12
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FYI... I went more off the description of his dish than the photo... I'm not a big fan of foam, but the way he described it sounded like something I would definately order!

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Old 01-14-2009, 10:42 AM   #13
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I'm sure it was delicious, the decription sure comes across that way. I'm sorry and please don't take offense but that foam reminds me of something very unpleasant. I think it would look much more appetizing without it but to each his own and I'm sure it's very pleasing to a lot of folks.
If you ain't eatin' WHAM, you ain't eatin' HAM! - Gussie (aka Louise Beavers)
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Old 01-14-2009, 10:49 AM   #14
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Originally Posted by GB View Post
It adds $15 to the plate
You comedians have made my morning!

Sorry, IC, The description sounds amazing, but the foam looks like.......well, spit.

As well, at least in New York, foams are pretty well over. Thankfully.
Wine is the food that completes the meal.
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Old 01-14-2009, 11:25 AM   #15
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Christmas eve dinner, my entree was adorned with foam. It was actually full of flavor, not bland as I imagined. I'd like to get into some of those scientific methods this year (my resolution).

Lobsta looks great.
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Old 01-14-2009, 11:27 AM   #16
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dinnuh is

hoch - ptooey


(lol, sorry i.c.. couldn't resist)
May your kilt be short enough to do a jig, but long enough to cover your Lucky Charms.
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Old 01-14-2009, 01:11 PM   #17
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My mission is to uphold the legacy of the foam.

Actually, I'm thinking of cutting back. When people from other restaurants ask others who either work with me, or used to work with me, the response is, "Oh yeah, that's the guy that does all the foams."

"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
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