Not Impressed

Sharon Jones & the Dap Kings, the carnivorous troubadours.

WGAS?

"IFC's exclusive live coverage of special events including the Independent Spirit Awards and Cannes Film Festival, creative on-air festivals and one-of-a-kind original series and specials secures the company's role as the leader in independent film."

BWAAAHAHAHAHAHAHAHAHAHAAAA! *inhales, wipes away tears* Yeah, that's what these videos say to me...leader in independent film...HAHAHAHAHAHAHAAAA!

the parmesan-crusted duck breast with balsamic reduction

I don't like any breast with any kind of reduction.

TomD9938: "Do not join those who drink too much wine or gorge themselves on meat,
for drunkards and gluttons become poor,
and drowsiness clothes them in rags."

I'd rather be drunk and poor than rich and sober.

Smokey The Bear: TomD9938: "Do not join those who drink too much wine or gorge themselves on meat,
for drunkards and gluttons become poor,
and drowsiness clothes them in rags."

I'd rather be drunk and poor than rich and sober.

Prepare to be clothed in rags then.

/yea...

Balchinian: BWAAAHAHAHAHAHAHAHAHAHAAAA! *inhales, wipes away tears* Yeah, that's what these videos say to me...leader in independent film...HAHAHAHAHAHAHAAAA!

You okay?

Benjimin_Dover: the parmesan-crusted duck breast with balsamic reduction

I don't like any breast with any kind of reduction.

You'd think you'd be more worried about the crusted part.

thamike: Balchinian: BWAAAHAHAHAHAHAHAHAHAHAAAA! *inhales, wipes away tears* Yeah, that's what these videos say to me...leader in independent film...HAHAHAHAHAHAHAAAA!

You okay?

Full retard. He haz it.

LeroyBourne:

No, I know enough never to go full retard. You'll get over it. Really, you will.

Old-school soul is extremely relevant to my interests this morning.

Thanks for doing my homework for me, Fark. Can you take the dog out for a walk too?

The only one I see going full-retard is whoever is Parmesan crusting duck breasts and serving them with balsamic reduction. Where did you learn to cook, 1991? I won't even bring up the logistical problems of a Parm crust on a duck breast and let the yuck speak for itself.

/gross

Modest Proposal: The only one I see going full-retard is whoever is Parmesan crusting duck breasts and serving them with balsamic reduction. Where did you learn to cook, 1991? I won't even bring up the logistical problems of a Parm crust on a duck breast and let the yuck speak for itself.

/gross

More of a soylent green type of farker, possibly irish?

Well, now that they have improved on the recipe....


but seriously...duck is delicious, don't waste it on a contrived culinary wreck.

Modest Proposal: The only one I see going full-retard is whoever is Parmesan crusting duck breasts and serving them with balsamic reduction. Where did you learn to cook, 1991? I won't even bring up the logistical problems of a Parm crust on a duck breast and let the yuck speak for itself.

/gross

Holy balls, you read my thoughts. Don't be nasty to 1991 though. At least we had The Frugal Gourmet and Floyd on Food by then.

/and the Anal Retentive Chef
// and Cooking With Monkey

I'm smoking a duck for Thanksgiving. I can haz groupies?


_{/Of the male persuasion, please.}

Fair enough..I was referring to the culinary period i like to call the "Trendy Stupid Years", and to be fair i think 91' was a bit early for that,I'm talking about the trend of serving food with money. Anything with Balsamic Reduction, Lobster Saffron Anything or Kobe style Somesuch stuffed with Foie gras and shaved truffles, should have been taken off the menu and shot years ago.

what the hell is that anyway, a farking hot pocket?
Anyway long story short, yes KwameKilstrawberry you can haz groupies

am i wrong to state that the best part of that article was the monty python advertisement?

Modest Proposal: what the hell is that anyway, a farking hot pocket?



More concerned about the soup bowl. It looks like a steam facial steamer thingy if you ask me.

/I'll take my 99 cent Campbell's Soup MMM Good with the soup kiddies on the bowl from CVS any day.

Roast Duck with Mango Salsa

1 duckling
salt and pepper

Mango Salsa:

2 mangos, peeled, cored, and cubed
1 small red pepper, diced
1/2 red onion, minced
3 tablespoons parsley
2 tablespoons lime juices
salt

Preheat oven to 425 degrees. Season duck inside and out with salt and pepper. Truss the bird, prick the skin, pat dry. Place breast side down in baking dish. Roast for 15 min, then reduce temp to 350 degrees. Continue cooking for another 1 hour 15 minutes. Prick thickest part of thigh. Liquid should be reddish.

Place all salsa ingredients in a bowl and mix. Add salt to taste. Serve salsa on side.

"Half of a Roast Beef Hot Pocket with Mayonnaise, Pea sprouts and Hot-Buttered Gravy" $29.95
/at least that's my best guess
//that bowl would slide right off if you let a waiter/ess carry that plate

Shrimp

Modest Proposal: "Half of a Roast Beef Hot Pocket with Mayonnaise, Pea sprouts and Hot-Buttered Gravy" $29.95


Reminds me of that one Kitchen Nightmares in Paris, where Ramsay's GREAT AMAZING MENU IDEA was grilled cheese sandwiches and tomato soup.

/well, yeah, it *is* good, but come on

KwameKilstrawberry: I'm smoking a duck for Thanksgiving. I can haz groupies?


/Of the male persuasion, please.
.
.
.
How do you keep them lit?

I spent 8 years on the road in the 80's. At least I think I did. I remember the insane parties, the groupies, and a bunch of loud music and booze, but I don't remember much in the way of duck breasts.

/at least I hope they weren't duck breasts. I did some weird shiat back then.

Poppyale: Benjimin_Dover: the parmesan-crusted duck breast with balsamic reduction

I don't like any breast with any kind of reduction.

You'd think you'd be more worried about the crusted part.

Nah. Cupla good whacks and it falls right off.

Please don't post headlines like that while people are getting stoned - do you realise how hard it is to cure duck-in-a-balsamic-reduction munchies?

Somaticasual
Modest Proposal: The only one I see going full-retard is whoever is Parmesan crusting duck breasts and serving them with balsamic reduction. Where did you learn to cook, 1991? I won't even bring up the logistical problems of a Parm crust on a duck breast and let the yuck speak for itself.
/gross
More of a soylent green type of farker, possibly irish?

because i'm irish, i'm getting a kick out of this,

/cheese on fowl tits? with syrupy vinegar?
not quite yogurt from your granny's knickers, but close.
//someone write should of/would of, and i'll smash
a glass in your stupid face.