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Thread: While I'm At It

  1. #1
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    Default While I'm At It

    Here's a few pics that I have from over the summer.

    Maple Brined Berkshire Farms Pork Chop, Honey Laced Sweet Mashed Potatoes, Baby Carrots, Grilled Granny Smith Apples, Bacon and Jalapeno Gastrique



    Sage Rubbed New Zealand Lamb Rack, White Cheddar and Herb Mashed Potatoes, Grilled Asparagus, Berry Demi Glace, Vidalia Onion Rings



    Olive Oil Braised Duck Leg and Thigh, Warm White Bean and Asparagus Salad, Arugala, and Grape Tomatoes



    Kobe Beef Burger, Pimento Cheese, Applewood Smoked Bacon, Grilled Red Onion



    Blackend Diver Scallops, Sweet Corn Cole Slaw, Johnnie Cakes, Peach Spiked Barbeque Sauce

    "Never Trust a Skinny Chef."

  2. #2
    tradorion Coots

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    take no offense at this but while i do enjoy the pix i think our on-site amateurs have you beat in this regard...

    its kinda like watchin a porn star versus the hot chick you took home. Sure the pro has an amazing array of skills and talent but its not nearly as fun as working with the talented amateur LOL- you expect the pro to be at that level but when the amateur shows talent you really gotta stand up and cheer

  3. #3
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    Quote Originally Posted by tradorion View Post
    take no offense at this but while i do enjoy the pix i think our on-site amateurs have you beat in this regard...

    its kinda like watchin a porn star versus the hot chick you took home. Sure the pro has an amazing array of skills and talent but its not nearly as fun as working with the talented amateur LOL- you expect the pro to be at that level but when the amateur shows talent you really gotta stand up and cheer
    Fucker you owe me a new monitor and keyboard!!! Truer words have never been spoken!! Classic and even signature worthy.
    Last edited by Chuck the Duck Slayer; 11-30-2010 at 01:08 PM.
    Amendment II A well regulated Militia, being necessary to the security of a free State, the right of the people to keep and bear Arms, shall not be infringed.

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  4. #4
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    Looks good and I was gonna comment in a like manner....then I read Trad's response and lol'd

  5. #5
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    Those scallops look fukin good and so does that lamb.

    I could hammer both of those right now.

  6. #6
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    Foie, you just gained a customer. Where do you work?
    Bah! Humbug!

  7. #7
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    looks yummy. I sure hope you get seconds with those portions though

  8. #8
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    nice
    Bone....

  9. #9
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    that burger is off the chain.

    I believe I'll be coming in soon.
    Last edited by cudexter; 11-30-2010 at 01:56 PM.
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    Dexter GETS IT!
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  10. #10
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    Quote Originally Posted by Bwagz26 View Post
    looks yummy. I sure hope you get seconds with those portions though
    Dude, that chop is 12oz, burger is 8oz, 2 leg and thigh quarters and thats just the protiens. Do you really need to eat more than that? There's a deadly sin named after what that is. The lamb is a little smaller, but lamb is quite pricey and the scallop dish is an app.

    Daniel, I don't work anywhere as of this day, but some things are in the works.
    "Never Trust a Skinny Chef."

  11. #11
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    We need a lamb season.

  12. #12
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    It makes my happy when I don't see mint jelly on lamb.

  13. #13
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    Quote Originally Posted by cudexter View Post
    that burger is off the chain.

    I believe I'll be coming in soon.
    X 2, Foie can cook.

  14. #14
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    Looks good.

    I had my Thanksgiving dinner at Carolina's in Charleston and it was good stuff.... There was a group of what appeared to be local chefs at a table next to us that were getting tastings of stuff it appeared.
    "Only accurate rifles are interesting " - Col. Townsend Whelen

  15. #15
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    Looks MY-T tasty! Ya retired for a bit?
    We gave you Corn,you gave us clap,bad trade.

  16. #16
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    Quote Originally Posted by Foie Gras View Post
    Dude, that chop is 12oz, burger is 8oz, 2 leg and thigh quarters and thats just the protiens. Do you really need to eat more than that? There's a deadly sin named after what that is. The lamb is a little smaller, but lamb is quite pricey and the scallop dish is an app.

    Daniel, I don't work anywhere as of this day, but some things are in the works.
    Burger looks on time. Maybe the other pictures are deceiving in size. The chop def does not look 12oz in the picture. I would of guessed half that.

  17. #17
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    Quote Originally Posted by Highstrung View Post
    It makes my happy when I don't see mint jelly on lamb.
    Can I get a AMEN!

    The lamb and duck are both right up my alley. I used to be in F&B, still have a few friends in the biz, let me know if you want me to make a call or two.

  18. #18
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    Quote Originally Posted by tradorion View Post
    take no offense at this but while i do enjoy the pix i think our on-site amateurs have you beat in this regard...

    its kinda like watchin a porn star versus the hot chick you took home. Sure the pro has an amazing array of skills and talent but its not nearly as fun as working with the talented amateur LOL- you expect the pro to be at that level but when the amateur shows talent you really gotta stand up and cheer
    You do realize that I can cook ribs and steak and dump gravy all over creation too right? Actually cooking is just the culmination of everything that goes into my job. Putting the meat to the fire is the easy part. Anyone can cook. Just remember, somebody took that porn star home before she was a porn star.

    Highstrung, I refuse to use the stuff.

    Lowcountry, thanks.
    "Never Trust a Skinny Chef."

  19. #19
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    Looks good.

    Too high class for me though..
    RIP shooterchris

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  20. #20
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    All of it looks great, Foie.
    I don't need my name in the marquee lights....

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