Engaged Chicken:

[Engaged Chicken]

i don't know what the yelling at other people's kids thing is all about, but if you do it, good for you. other people's kids suck just slightly more than one's own kids. kids are the worst.

This little fucker was running the entire length of the restaurant. I was on one end and his parents were clear on the other end. He was about 5. He looked at me like



Little asshole, somebody had to do it.

[beatlejews]

i don't know what the yelling at other people's kids thing is all about, but if you do it, good for you. other people's kids suck just slightly more than one's own kids. kids are the worst.

[Bobby Heenan]

Well, this went well.

Child abuse: check
Reading back: check

All I could have ever wanted in a thread.

[Engaged Chicken]

Well, this went well.

Child abuse: check
Reading back: check

All I could have ever wanted in a thread.

E-whores taking potshots at me: check.

[Engaged Chicken]

I think we're done here.

[FlaFlaFlunkie]

[Vyb]

Well, this went well.

Child abuse: check
Reading back: check

All I could have ever wanted in a thread.

Don't say that. We dunno about the pies or the origins of the EC v RM feud.

[Engaged Chicken]

[dinkus mayhem]

I think we're done here.

one more thing real quick: what do you use fennel pollen for? i never knew that was a thing.

[harlock]

I think we're done here.

pretty please tell us about the pies

[FlaFlaFlunkie]

one more thing real quick: what do you use fennel pollen for? i never knew that was a thing.

Ever watch that Food Network show, Chopped?

They've gotta make entreés, appetizers and desserts out of ingredients in a basket they know nothing about until the clock starts.

Some of the shit they have to use is disgusting.

[Engaged Chicken]

one more thing real quick: what do you use fennel pollen for? i never knew that was a thing.

Oh Dinkus. You of all people would appreciate it. Read up on it, here's a good start: (It makes such a difference, it is expensive but you need a teensy pinch and it transforms dishes. Pork tenderloin, asparagus, what have you.)


Wild Fennel Pollen

Fairy dust for food lovers.

Wow. In twenty years of cooking and traveling, I've never tasted anything else remotely like this. It's exhilarating—intoxicating even. When I'm having a rough day I just open the jar and stick my nose inside. Its aroma is sweet and pungent, smelling intensely of everything great about fennel and then some. Sometimes I'm surprised it's legal.

Having trouble picturing it? Try this: teeny tiny golden pollen are taken off wild fennel plants as they begin to bloom in the Tuscan countryside, then sent to us, where we hand pack them in our little spice tubes. It looks like fluffy sand, colored yellow by the sun. As special and rare as it is, wild fennel pollen is surprisingly easy to use—mix it with a touch of sea salt and black pepper and sprinkle it on to chicken, firm fleshed fish, potatoes or almost anything really before cooking. (It's the quintessential Tuscan ingredient for anything made with pork.) It's like fairy dust for food—it makes it sparkle with flavor.

It's rare, and therein lies the problem: even in Italy this stuff is almost unknown. Even those who've heard of it have a hard time finding it. Even if you can find it, it's not inexpensive. As a matter of fact, by the time you're ready to order some from us, we may already be out—and we're not sure we'll be able to get more.

http://www.zingermans.com/Product.aspx?ProductID=P-FEN

[Engaged Chicken]

pretty please tell us about the pies

It was just one pie. It was red and oozy. There's not much else to tell.

[Bobby Heenan]

What about the pies tho?

And cant you ladies make up?

[dinkus mayhem]

Ever watch that Food Network show, Chopped?

They've gotta make entreés, appetizers and desserts out of ingredients in a basket they know nothing about until the clock starts.

Some of the shit they have to use is disgusting.

i love chopped. there was one on the other day with amateur cooks that i didn't care for, but normally, i really like it. i dvr it and watch it with my lady all the time.

[Chriza]

Beth is so beautiful

[Chriza]

Ever watch that Food Network show, Chopped?

They've gotta make entreés, appetizers and desserts out of ingredients in a basket they know nothing about until the clock starts.

Some of the shit they have to use is disgusting.

That's a fucking terrific show

I think in one episode one of the ingredients was Astronaut Ice Cream

[dinkus mayhem]

Oh Dinkus. You of all people would appreciate it. Read up on it, here's a good start: (It makes such a difference, it is expensive but you need a teensy pinch and it transforms dishes. Pork tenderloin, asparagus, what have you.)


Wild Fennel Pollen

Fairy dust for food lovers.

Wow. In twenty years of cooking and traveling, I've never tasted anything else remotely like this. It's exhilarating—intoxicating even. When I'm having a rough day I just open the jar and stick my nose inside. Its aroma is sweet and pungent, smelling intensely of everything great about fennel and then some. Sometimes I'm surprised it's legal.

Having trouble picturing it? Try this: teeny tiny golden pollen are taken off wild fennel plants as they begin to bloom in the Tuscan countryside, then sent to us, where we hand pack them in our little spice tubes. It looks like fluffy sand, colored yellow by the sun. As special and rare as it is, wild fennel pollen is surprisingly easy to use—mix it with a touch of sea salt and black pepper and sprinkle it on to chicken, firm fleshed fish, potatoes or almost anything really before cooking. (It's the quintessential Tuscan ingredient for anything made with pork.) It's like fairy dust for food—it makes it sparkle with flavor.

It's rare, and therein lies the problem: even in Italy this stuff is almost unknown. Even those who've heard of it have a hard time finding it. Even if you can find it, it's not inexpensive. As a matter of fact, by the time you're ready to order some from us, we may already be out—and we're not sure we'll be able to get more.

http://www.zingermans.com/Product.aspx?ProductID=P-FEN

omg! i am totally going to buy a bottle!

thanks ec! you're the best!

[Engaged Chicken]

What about the pies tho?

And cant you ladies make up?

Oh pies, schmies. Let bygones be bygones! Who cares about the pies. Pie, I mean.

Ok, I have to go!! LC and I are going shopping. Let this thread die in dignity. Thank you.

[Engaged Chicken]

omg! i am totally going to buy a bottle!

thanks ec! you're the best!

Anytime, Dinkus. I use just a tiny pinch rubbed on pork tenderloin, with salt and pepper and olive oil. You can't believe how good it is!!