The Home Gourmet thread

Salmon Tartar Amuse-bouche by The Braineack, on Flickr

Oysters and Pearls by The Braineack, on Flickr

Garden Beet Salad by The Braineack, on Flickr

Royal Blenheim Apricot "Gazpacho" by The Braineack, on Flickr

Sauteed Filet of Pacific Yellowtail by The Braineack, on Flickr

Holland White Asparagus Salad by The Braineack, on Flickr

Charcoal-Grilled Alaskan King Crab by The Braineack, on Flickr

Garbanzo Bean "Croquette" by The Braineack, on Flickr

"Rillette" of Wolfe Ranch White Quail by The Braineack, on Flickr

Sweet White Corn "Risotto" by The Braineack, on Flickr

Marcho Farms Nature-Fed Veal Saddle by The Braineack, on Flickr

La Ratte Potato "Angolotti" by The Braineack, on Flickr

Springvale Farms "Landaff" by The Braineack, on Flickr

"Blue d'Auvergne en Gelee" by The Braineack, on Flickr

Dessert Assortment by The Braineack, on Flickr

Dessert Assortment by The Braineack, on Flickr

Dessert Assortment by The Braineack, on Flickr

Dessert Assortment by The Braineack, on Flickr

Dessert Assortment by The Braineack, on Flickr

Anniversary Cake by The Braineack, on Flickr
We are trying to go back next summer, already booked a hotel in Yountsville.
I also used to think McDonalds was an acceptable eatery for human beings.
At some point I realized I'd rather have 2 bites of something that blew my mind than 5 mediocre pies or some watered down ice cream. Or 1 shot of espresso vs 2 gallons of coca cola
Joined: Sep 2005
Posts: 34,402
Total Cats: 7,523
From: Chicago. (The less-murder part.)
A really well-assembled tasting menu, by a good chef, is damn near a life changing experience. Not to mention that fifteen plates of 2-3 bites each is more filling than you might expect from looking at just one of them.
But when you have a half once of something amazing on your plate, well, you savor it deeply rather than just tossing forkfulls of it into your pie-hole, and you linger upon the experience after it is complete.
This isn't to say, of course, that you can't take a tiny amount of shitty food and present it all fancy-like on a big plate.
Last edited by Joe Perez; Jun 21, 2016 at 10:14 PM.









