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MrBook's Profile

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Is this why we're fat?

plasticanimal, that was AWESOME. I want you on my side next time I have a run-in with some schmuck on the internet.

Jan 23, 2012
MrBook in General Topics

Blue cheese vs. Feta cheese

> that maggoty Sicilian one...

Thank you for that stomach-turning trip down the Wikipedia rabbithole.

Oct 27, 2011
MrBook in Cheese

Only Losers Ruin Their Scotch.. on the Rocks

People these days are always AT. It makes everything really HTR.

Oct 25, 2011
MrBook in Spirits

K- Cups

Most of them I've had are pretty meh, but the Newman's Own is a GREAT cup of dark roast coffee. Better than the "real" coffee you'll have at almost any restaurant, and many coffee houses. Newman's Own anything is usually a good bet.

Oct 20, 2011
MrBook in General Topics

Ugh, why did I order that? Do you ever know better but do it anyway?

Same here. I'm almost to the point of just copycatting whatever my wife orders like a rookie, because her taste in food apparently mops the floor with mine.

Oct 20, 2011
MrBook in General Topics

Does anybody remember when Pizza Hut used to be good?

Yeah! I always thought the pizza was pretty good back then, but the real draw was that the restaurant was fun as hell, with the video games, and the dark lighting... Great atmosphere, it felt like you were out for a night out rather than just shoveling food into your mouth to stay alive like with fast food places. It's not like that anymore, even if you can find a Pizza Hut that's not delivery only.

Oct 19, 2011
MrBook in Chains

Foulmouthed Website Spawns Foulmouthed Book. WTF?

I had a comment to post, but chowhound said it was "Too Short," so I'll post this instead.

Oct 19, 2011
MrBook in Features

Settle something for me ... is it gauche to pre-cut your steak into bite-sized pieces?

> Once again, WHY? Just because SOMEBODY at SOMETIME decided so?

That's true of literally all rules of etiquette.

Oct 18, 2011
MrBook in Not About Food

Notable names in cooking show history?

re the early days: Maybe a better way to say it would be "pre-Food Network."

Oct 18, 2011
MrBook in Food Media & News

Mexico One Plate at a Time

Sorry to necropost this thread, but, well, I just got here.

I agree that Lanie being on the show does not work. She's nice to look at and seems to know food, but the interaction between them drops like a rock every time she's on. Sooooo artificial and corny, and it often has a strange vibe to it because there's all this interaction between dad and daughter, but the mom rarely appears on the show, so there are exchanges between them (I tend to assume adapted from real exchanges between Rick and the missus) that seem too couple-like, and it's frankly creepy as hell.

Plus, the old formula for the show works so perfectly that adding the Lanie element screws up the balance. When it's just Rick solo, doing his slow, dreamy narration, interacting with chefs and food cart vendors in Mexico, and making a meal with four ingredients in his own kitchen that looks better than anything you’ve ever eaten, there’s something almost magical about it. It makes you want to make a Mexican feast for all your friends and have a big blowout fiesta, or chill on a hammock on the beach with a michelada. I agree that his style is an acquired taste, but once you get it, it really works. Having Lanie on there changes the dynamic and almost completely kills that evocative quality the show has at its best. Even if they could have her do her own segment and isolate her charmingly spazzy awkwardness, that would work better than the frequently cringeworthy interactions with Rick.

Oct 18, 2011
MrBook in Food Media & News

How can Americans incorporate more fruits & vegetables in their diets on a budget?

> something that Michal Pollan said that has really really stuck w/me.
> "If you're not hungry enough to eat an apple, you're not hungry".

That's great! I've had basically that same observation, just through internal monologue. If an apple doesn't sound good, I'm just bored or something. Like I needed more reasons to like Michael Pollan!

Oct 18, 2011
MrBook in General Topics

Reservation confirmed but table not ready - how long have you waited?

As soon as I wrote that post, I knew that someone would dismiss my point by putting "overbooking" in scare quotes. That's good internet!

Oct 18, 2011
MrBook in Not About Food

Reservation confirmed but table not ready - how long have you waited?

This is definitely all on the restaurant management. It is not other diners' responsibility to make sure reservations are honored for the time they were made. Clearly they overbooked the place and should not have taken so many reservations, no matter how in demand it makes the restaurant appear. If it were a twenty minute wait, okay, people are lingering, it happens, but if they can't find a single table to seat you for forty minutes after your reservation time, they just overbooked.

Oct 18, 2011
MrBook in Not About Food

Guy Fieri Has a Friend Named Kleetus, and More Scandalous Accusations

"When cutting the show, you had to tell the editors to watch Guy's eye line, because it's always on breasts." ...In fairness, they are already at his eye level.

Oct 17, 2011
MrBook in Features

Is it possible to find canned sardines without the brown "rust"

There's an old joke... You know what the white stuff is in bird poop? Also bird poop. Sorry for the gross analogy (while talking about food, no less), but I think the brown rust part in sardines is... sardines.

That's probably not very helpful.

Oct 17, 2011
MrBook in General Topics

"Authentic Italian" - What would you expect?

I'll be interested to see how the report from this place compares to some of the projections in this thread.

My prediction: Olive Garden. If I'm wrong, well, cool.

Oct 17, 2011
MrBook in General Topics

Truffle Oil Use

Hating truffle oil is the new using truffle oil.

Oct 17, 2011
MrBook in Home Cooking