jhxkcd

I've never really liked foie gras and I think the "foodie" trend of throwing it into everything is as stupid as "bacon culture" in the US

fuck foie gras, but chicken liver pate I can get down with

Sz L // $275 // Lightly worn 

hi-fi-fuck-you.tumblr.com

check it

yes to either, both, or none, or save $800. 

and/or

i want both, but god so much money. 

Burger + Comte + Chanterelles/Fried Onions

Lamb Rack Chops + Polenta

Chicken + Biscuit

Black Rice Pudding + Puff Pastry sticks

Fried PBnJ

Maple Pancakes + Duck Confit + Ice Cream + Pears

This is half an interest check. I'm sure people are gonna be into the MMM hi's

they're the 'original' older model, in black:

for these DBSS

This is half an interest check. I'm sure people are gonna be into the MMM hi's

they're the 'original' older model, in black:

for these DBSS

http://www.youtube.com/watch?v=hXTjyk0Xe6E

so-a-la-ih.tumblr.com

&

food-i-make.tumblr.com

mmmmhmmm

Random thought: could someone enlighten me on the appeal of "stacking" food up high like this:

Who started this? It does not make seem to make sense (apart from taking pics from a certain angle)? You'd have to awkwardly lift the meat off the mash and vegs first?

I remember a dish at Momofuko where they put dry-aged seared beef on a puree of pretty strongly fermented kim-chi. It was not bad in itself, I would just prefer not to have the meat smothered in it.

Some people appreciate presentation. On a really good plate all the elements should work together, so any mixing of flavors as a result of presentation should take it to the next level, which I would imagine to be the case with the pork/spinach/potatoes/sauce combo pictured.

When stronger/overwhelming components are thrown into the mix, most of the time they'll be off to the side.

edit: reading your blog, you are obviously aware of all of this.

ahhh fuck I love her. need more

she is eating condensed milk for fucks sake

I am eagerly awaiting the day I can watch A Letter to Momo, hopefully it wont be too long

@okayokay I'm gunna echo and say it's literally 90% diet, and consistency is your key. Consistency is required regardless, but how clean the diet depends on the person. For me, the only carbs I eat is a 1/3 cup of uncooked oats every morning. All my other carbs come from non starch vegetables, and everything else is animal protein and something I call protein pudding (beverly international protein powder, ground flax seed + just enough water to make it pudding like)... The beverly international powder is key, otherwise it'd taste like shit. 5 meals a day, 3hrs between each, do this for a month and you'll break any plateau.

I was where you are probably about a year ago, tried to work through it and did so albeit very slowly until april of this year. I adopted this type of diet and I'm about 9% bf and the leanest I've ever been in my life and it only took about 2-3 months. I could've saved SO much time had I known this and stuck to it earlier.

P.S. to do this effectively it's best so have no social life and I haven't gone out drinking all summer... but I'm ripped bitch. Also google the 10 commandments of cutting on bodybuilding.com

P.S.S. Tabata/Interval training is also key and done effectively will kick your ass.

she'll never tell

dis gonna need details on that

if they're pickled, that sounds good, otherwise roast them along with a bulb of garlic and finish the beets off panfried with bacon/bacon fat. Maybe blanch the greens and puree with roasted garlic and a bit of cream and plate the beets over the puree?

hah, I'm about to throw in three loaves. my first time, hopefully they'll be good

and here they are with some chicken liver pate

Caramelized Sea Bass & Fried Shallots

going this weekend, I want to eat well, not necessarily expensive, but good where ever that may be. bonus points if someone knows of a good yakitori joint

Work on your lighting and that room will improve x10

samurai, 45rpm, warehouse, full count are my go to brands.

waste 32"

inseam at least 32"

pm me!