Wow, Mike! Bone marrow poutine FTW! That must have been good!

Cubano sandwich and a Pumpkin Schmunkin ale at 21st Amendment.

EDIT: I think I am having some kind of sodium overload.

Edited October 19, 201213 yr by Voltron

BLTA

Nom nom nom

Edited October 20, 201213 yr by Grahame

Cowboy Ribeye and grilled asparagus. Some of the connective tissues were a little tough, but for taste alone I didnt really miss my vizzler.

No-one expects their first batch to be good enough to share, so the fact that it was is a good sign, but not all that surprising considering the source.

That pasta dish sounds really good, too.

I had an outstanding dish earlier tonight at Tommy Thai. It started out as their "garden" (meat and vegetables), then made extremely garlicky and medium spicy. Outstanding.

(Dan -- that's in Springfield -- I've also discovered a really great place in Merrifield called Elephant Jumps that I can highly recommend.)

Bouchon in Santa Barbara.

Actually took a risk and had the chicken, then had to send it back because it was overcooked. They made it again, and it was magnificent. Get the pork shank if you don't want chicken.

Vanilla pudding. I'm going to suffer for it later but, damn, does it hit the spot right now.

was for lunch, but I had bbq chili nachos and a chili dog at a local bbq joint. Was heart attack inducing good.

Quite tasty.

Newman's Own is awesome. I haven't had their chocolate though, but based on everythin else I've had by them, it'll be awesome.

Me: Drunken Noodle from Bangkok St. Thai -- meltingly awesome

Whole foods actually has a surprisingly good selection of dark chocolate. They mostly are between 50 and 60% cocoa but a few are darker.

Got some 2 kilos of roasted and pressed river lampreys from my old neighbor lady. Real tasty these critters are with mayo mixed with strong Russian mustard. A shame that I only had fancy Dijon mustard that has considerably less kick to it.

chicken shawarma, rice, chick peas and pickled beets

Best "tartare" I've ever had.

Green layer is a puree of parsley, nasturtium leaves, capers and olive oil. Chef also has one of the most badass names ever -- Franck Dangereaux.

Surely it it should be Franck "Dangereaux" Badass.

http://www.youtube.com/watch?v=ueaHLHgskkw

Does he know "Max Venturi, Lamborghini Test Driver" ?

I once wrangled my way into an interview for a position which I was hardly qualified by using "Danger" as my nickname on my resume. It actually worked and I got the job. When I showed up for work on the first day, they'd made my login "danger" and my machine was named "danger" and I was confused, because I'd forgotten all about putting that on my resume.

Sad that Larry has only bones to chew on after buying his 15th iDevice of the year.

Sad that Larry has only bones to chew on after buying his 15th iDevice of the year.

I could make a soup out of dem bones.

$2 Boorrito from Chipotle -- I didn't realize there was a promo going on, $2 for a burrito with coupon and costume, but he just waved me through when I protested. I said, "at least tell me that's a terrible costume." He said, "alright, that's a terrible costume." I usually get that all day -- "that's a terrible costume", "what are you supposed to be?", etc. This is probably the first time I actually appreciated being told that.

My first ever dry aged ny strip to celebrate the first med school interview invite this year. Wanted to celebrate tonight. Bought it very enthusiastically and came home to a mother who threw a shit fit about me eating steak (she is a devout Hindu). Kept yelling while I cooked it but I ignored her. Today was a good day. Not letting her vegetarian gods steal my thunder.

Dry aged rocks.

I think if you thank the cow for its life, that should suffice, no?

More congrats on the interviews by the way. Your essay really was excellent. And your test scores were excellent, save for the one subsection which was merely good. I'm glad they can look at the overall applicant and not just one subsection of a test score. The amount of biology that any of us know any more by the time we are done is miniscule.

Key Lime Pie...

...flavoured yogurt

At Rick Bayless's place, Xoco, and he's standing right in front of me helping in the kitchen. Didn't think he'd be right in there still getting his hands dirty!