"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Fish & Seafood
Reply
 
Thread Tools Display Modes
 
Old 01-13-2009, 09:51 PM   #11
Head Chef
 
MexicoKaren's Avatar
 
Join Date: Jun 2006
Location: Bucerias, Nayarit, Mexico
Posts: 1,914
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
MexicoKaren is offline   Reply With Quote
Old 01-14-2009, 12:06 AM   #12
Master Chef
 
Join Date: Jan 2006
Location: Texas
Posts: 5,296
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!
__________________

__________________
sattie is offline   Reply With Quote
Old 01-14-2009, 11:42 AM   #13
Senior Cook
 
Glorie's Avatar
 
Join Date: Dec 2008
Location: Washington State
Posts: 380
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)
Glorie is offline   Reply With Quote
Old 01-14-2009, 11:49 AM   #14
Master Chef
 
Join Date: Jul 2006
Location: Metro New York
Posts: 8,764
Send a message via Yahoo to ChefJune
Quote:
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.
ChefJune is offline   Reply With Quote
Old 01-14-2009, 12:25 PM   #15
Executive Chef
 
Join Date: Oct 2006
Location: New Jersey
Posts: 4,630
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.
__________________
Jeekinz is offline   Reply With Quote
Old 01-14-2009, 12:27 PM   #16
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,712
dinnuh is

hoch - ptooey

served.

(lol, sorry i.c.. couldn't resist)
__________________
in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
buckytom is online now   Reply With Quote
Old 01-14-2009, 02:11 PM   #17
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,558
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
ironchef is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:30 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.