[quote]countingbeans wrote:
I’m not saying we have good drivers here, or that massholes aren’t deserving of the title… I would just prefer they called it “aggressive drivers” rather than bad.
We have our fair share of bad, which leads to the need to be aggressive, but I’d say knowing how to drive aggressively is a skill, not really a negative, in some cases.[/quote]
We just had a 150 car pileup of aggressive drivers.
I have only been to Boston once and was struck by how shitty/aggressive the drivers were. We have our share of aggressive drivers, it is only a skill until things go wrong.
[/quote]
You’re ruining my joke man.
We drive like total assholes 100% of the time. Nothing better than someone in an SUV that thinks the vehicle is impervious to the blizzard they are driving 80 in, only to see them flipped over in the median 5 miles later. [/quote]
[quote]countingbeans wrote:
I’m not saying we have good drivers here, or that massholes aren’t deserving of the title… I would just prefer they called it “aggressive drivers” rather than bad.
We have our fair share of bad, which leads to the need to be aggressive, but I’d say knowing how to drive aggressively is a skill, not really a negative, in some cases.[/quote]
We just had a 150 car pileup of aggressive drivers.
I have only been to Boston once and was struck by how shitty/aggressive the drivers were. We have our share of aggressive drivers, it is only a skill until things go wrong.
[/quote]
You’re ruining my joke man.
We drive like total assholes 100% of the time. Nothing better than someone in an SUV that thinks the vehicle is impervious to the blizzard they are driving 80 in, only to see them flipped over in the median 5 miles later. [/quote]
[quote]MaximusB wrote:
We banned foie gras, which was recently overturned. [/quote]
I love that shit. Slices of freshly baked bread smeared with foie gras or a nice pate like pheasant or even chicken liver if it’s good. I like to have some fancy cheeses and olives and pickles with my pate or foie gras.
They love every minute of it. Anyway, that lovely big fatty liver tastes amazing. They ban fresh milk cheeses here for a while now a few are on the market that have been “tested” by some government authority but the range is reduced and the high end cheeses by small producers aren’t imported anymore because they’re “illegal”. Illegal cheese man. Heavy.
Seared foie gras on a slice of toasted crostini. Nothing beats truffles, foie gras and caviar. I’ve always thought lobster was over rated though. Oysters are up there too as are scallops, mussels and eel.
[quote]SexMachine wrote:
Seared foie gras on a slice of toasted crostini. Nothing beats truffles, foie gras and caviar. I’ve always thought lobster was over rated though. Oysters are up there too as are scallops, mussels and eel.
Edited[/quote]
I actually think you just committed blasphemy. Lobster is overrated? c’mon man…espn style
[quote]MaximusB wrote:
We banned foie gras, which was recently overturned. [/quote]
lmao… Fucking hippies. [/quote]
Death threats come following a ruling that overturned the foie gras ban.
Hermosa beach restaurant owner Sean Chaney is rejoicing despite death threats since returning to serving foie gras. His ability to again sell the dish comes as the result of a judge overturning a ban on serving the French fatty duck liver delicacy.
[quote]SexMachine wrote:
Seared foie gras on a slice of toasted crostini. Nothing beats truffles, foie gras and caviar. I’ve always thought lobster was over rated though. Oysters are up there too as are scallops, mussels and eel.
Edited[/quote]
That does seem a little fucked up the way they fatten the ducks.
That said, one of my favorite dishes is Lobster Sashimi at Sushi Ota in San Diego. The lobtser is chilled on dry ice but kept alive and Chef Ota cuts the still-connected tail into a bowl and dices the tail meat while the lobster is still alive. The damn thing is still alive and looking at you while you eat his tail meat. Creepy, but holy cow is it good. I ordered it once and this lovely British couple we were chatting with at the sushi bar next to us freaked out and threw a shit fit when they realized the thing was still alive. Chef Ota tossed them out right then and there. It was hilarious.
[quote]SexMachine wrote:
Seared foie gras on a slice of toasted crostini. Nothing beats truffles, foie gras and caviar. I’ve always thought lobster was over rated though. Oysters are up there too as are scallops, mussels and eel.
Edited[/quote]
That does seem a little fucked up the way they fatten the ducks.
That said, one of my favorite dishes is Lobster Sashimi at Sushi Ota in San Diego. The lobtser is chilled on dry ice but kept alive and Chef Ota cuts the still-connected tail into a bowl and dices the tail meat while the lobster is still alive. The damn thing is still alive and looking at you while you eat his tail meat. Creepy, but holy cow is it good. I ordered it once and this lovely British couple we were chatting with at the sushi bar next to us freaked out and threw a shit fit when they realized the thing was still alive. Chef Ota tossed them out right then and there. It was hilarious.
[/quote]
Yeah, I know, they are more spiderlike than anything else, yeah, I know, their nervous system is wired in a way that they dont feel that much pain, but dude…
[quote]SexMachine wrote:
Seared foie gras on a slice of toasted crostini. Nothing beats truffles, foie gras and caviar. I’ve always thought lobster was over rated though. Oysters are up there too as are scallops, mussels and eel.
Edited[/quote]
One can’t possibly overrate pan fried Gulf oysters. Can’t. Simply can’t.
With cheese grits. And hushpuppies. And Sweetwater 420.
Or shucked-right-in-front-of-you raw oysters on Saltines with Tabasco.[/quote]
I said lobster was over rated not oysters. Oysters are great.
[quote]SexMachine wrote:
Seared foie gras on a slice of toasted crostini. Nothing beats truffles, foie gras and caviar. I’ve always thought lobster was over rated though. Oysters are up there too as are scallops, mussels and eel.
Edited[/quote]
That does seem a little fucked up the way they fatten the ducks.
That said, one of my favorite dishes is Lobster Sashimi at Sushi Ota in San Diego. The lobtser is chilled on dry ice but kept alive and Chef Ota cuts the still-connected tail into a bowl and dices the tail meat while the lobster is still alive. The damn thing is still alive and looking at you while you eat his tail meat. Creepy, but holy cow is it good. I ordered it once and this lovely British couple we were chatting with at the sushi bar next to us freaked out and threw a shit fit when they realized the thing was still alive. Chef Ota tossed them out right then and there. It was hilarious.
[/quote]
I like lobster but I find it a bit plain and mild. It needs a good sauce. But speaking of Japanese food, the best smoked eel I’ve had is from a Japanese restaurant.
[quote]Alrightmiami19c wrote:
How is Idaho’s a negative?[/quote]
How can it have the weakest government with the high tax rate? It taxes like the northeast. Or am I missing something? I’ve been following a couple potential houses in Boise and the real estate prices are up there.
