h a l f b a k e r yWhy not imagine it in a way that works?
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A simple but Michelin quality menu of foods you cook at home, served in the exclusive atmosphere of a restaurant created to celebrate dining as an art form.
No more offal shavings served with a whittled micro-carrot, seasonal vegetable smear and artichoke emulsion laced with truffle oil, accompanied
by an unpretentious little 2010 Bellet Le Clos Saint-Vincent.
[link]
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Not unless you routinely serve amended South American
beef and chicken nuggets that contain an accepted
tolerance of up to 15% seagull in your own home. |
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I've read this idea three times and I have no idea
what it's actually supposed to be. |
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As near as I can tell, it's either a cookbook or a line of ingredient kits. |
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I've often noticed, ytk, that you comment on things you have no idea of. Nice to see you bumping my idea though :) |
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Well, that one of us has no idea about, anyway. |
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I'm still not sure if this is supposed to be an idea for
a restaurant, or
something you buy in the store, or just a random
list of foods? And what
does the second paragraph have to do with the
first? So you have a
“Michelin quality menu” but without fancy sounding
foods? |
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Oh, wait. I think I get it now. It's supposed to be a
restaurant that
specializes in serving “homemade” type foods, but
in a fancy “molecular
gastronomy” type setting. Brilliant. Too bad there
are only about a
bajillion such places already in existence. Just
come to L.A. sometime.
Or New York, San Francisco, London… |
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[marked-for-deletion] baked and served au jus with
a nice side of
pommes frites. |
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What [maxwellbuchanan] said. |
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Fine, just as long as Hominy Grits don't figure
anywhere on the menu. |
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I get a warm glow just knowing ytk can't resist annotating. I'm surprised at others though but there have been enough tantrums on here of late to prevent me from gratifying ytk by further comment. |
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Are you… trying to pick a fight with me because I
criticized your idea? If you don't want me to
annotate your ideas in the future, just say so and I'll
be more than happy to oblige. |
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whatever. So what's the idea about anyways ? |
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Why would I pick a fight with you? Your profile comment is belligerent enough: 'Selectively deleting the annotations of anybody who has something to contribute to the conversation will be perceived as a hostile act'. |
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I'm sure the person referred to is living in fear of being tabbed to death. |
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Are we about to wittness an argument about someone's presumed conduct in an hitherto not-yet-taken-place argument? |
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...I like the idea, but really not sure how novel it is. Not MFD type stuff, but I can name a half dozen places where you can get decent-but-not-haute quisine type food served in a respectable setting with nice wine and atmosphere. If you're looking for exclusive-type black-tie fancy dining surrounds - maybe not so much, then again, not sure what the attraction is anyway. |
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Either way, the description was a bit vague, and I thought worthy of comment to that effect. |
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