Michael Landrum Posted May 11, 2008 Share Posted May 11, 2008 That's it. I'm out. I can resign from the board now. My work here is done. If anyone needs me for anything, I'll be in hell. I'll be the one on the grill. Link to comment Share on other sites More sharing options...
DanCole42 Posted May 11, 2008 Share Posted May 11, 2008 ??? Link to comment Share on other sites More sharing options...
DameEdna Posted May 11, 2008 Share Posted May 11, 2008 ???Does this have anything to do with adding "bull pizzle" to the menu? (don't haveany idea, but I couldn't resist.) Link to comment Share on other sites More sharing options...
DameEdna Posted May 11, 2008 Share Posted May 11, 2008 Is it the roast beef with yorkshire pudding? Would RTS be willing to prepare this (with improvements), given two or three days advance notice? Even listening to the unrestrained whimperings of joy wouldn't be that bad. It would be a unique (and rare) dining experience. Link to comment Share on other sites More sharing options...
jparrott Posted May 11, 2008 Share Posted May 11, 2008 It would be a unique (and rare) dining experience. My German phrasebook says that the word for medium-rare is "englisch." But seriously, I'd drive to SS for a Sunday roast and Yorkshire. Link to comment Share on other sites More sharing options...
Michael Landrum Posted May 11, 2008 Author Share Posted May 11, 2008 Ummm...I think you are all missing something here. Link to comment Share on other sites More sharing options...
JimRice Posted May 11, 2008 Share Posted May 11, 2008 The part that this is college (OK, Cambridge, but still) dining hall food? Or that it is made with sirloin, rather than the standing rib roast usually associated with Yorkshire Pudding? Link to comment Share on other sites More sharing options...
Anna Blume Posted May 11, 2008 Share Posted May 11, 2008 That's it. I'm out. I can resign from the board now. My work here is done.If anyone needs me for anything, I'll be in hell. I'll be the one on the grill. Cryptic is a style. It's a kind of leitmotif, really, here at DR.com. ???I'm with Dan on this and imagine most of us do not have a copy of Saveur, no. 111. Even so, it would have been helpful to do something like this and give us a little exposition. Ummm...I think you are all missing something here.Indeed. It's called a synopsis. Please identify your sin, too. Are you the Anti-Saint Lawrence?The good news is damnation is only permanent postmortem. Link to comment Share on other sites More sharing options...
shogun Posted May 11, 2008 Share Posted May 11, 2008 I'm with Dan on this and imagine most of us do not have a copy of Saveur, no. 111. Even so, it would have been helpful to do something like this and give us a little exposition.I looked at this last night for clues, since I saw the post AFTER I had returned from Barnes and Noble where I could have checked it out. My guess would have been they're blowing up his Rumaki spot. I know it's not the cornbread (Ain't nothing wrong with that.) Link to comment Share on other sites More sharing options...
DonRocks Posted May 11, 2008 Share Posted May 11, 2008 This is frustrating, because if I had the issue, I'd spot it in less than a minute. Knowing Michael, it's some typo, word misplacement, or photo gaffe that's howlingly lascivious. So what is it? Link to comment Share on other sites More sharing options...
zoramargolis Posted May 11, 2008 Share Posted May 11, 2008 Florida Cracker Events and Resources May 1st, 2008 17th annual Albert D Downs Wild Game Feast Volusia County Fairgrounds DeLand, FL May 9-11, 2008 32nd annual Old Timer's Picnic Christmas Park, Christmas, FL Michael must be upset because he missed these. Either that, or his plans to re-imagine Ray's as a new age Don the Beachcomber Tiki Restaurant serving pu-pu platters, flaming Zombies and Mai-tais have been trumped by a place in Arkansas. Link to comment Share on other sites More sharing options...
DanielK Posted May 11, 2008 Share Posted May 11, 2008 This is frustrating, because if I had the issue, I'd spot it in less than a minute. Knowing Michael, it's some typo, word misplacement, or photo gaffe that's howlingly lascivious. So what is it? I have the issue here, and I must be missing it as well. Nothing in the picture or recipe seems remarkable... Link to comment Share on other sites More sharing options...
Biscuit Girl Posted May 11, 2008 Share Posted May 11, 2008 The closest thing to a photo gaff I could find was the crack in the platter on the left side along the rim. At first glance it looked like a hair. ( a straight one not a curly one ) Link to comment Share on other sites More sharing options...
DonRocks Posted May 11, 2008 Share Posted May 11, 2008 Can someone scan the page and send it to me please? Link to comment Share on other sites More sharing options...
Biscuit Girl Posted May 12, 2008 Share Posted May 12, 2008 Can someone scan the page and send it to me please? If nobody else can, I'll try to tomorrow from work. Link to comment Share on other sites More sharing options...
DanielK Posted May 12, 2008 Share Posted May 12, 2008 Can someone scan the page and send it to me please? lookie Link to comment Share on other sites More sharing options...
DonRocks Posted May 12, 2008 Share Posted May 12, 2008 lookie Hmm, I don't see anything obvious - no obvious phallic references in the picture. Maybe the first sentence in #2, about "before you're ready to roast?" That might explain the "I'll be in hell" comment. Still, I don't think so. Still looking... Link to comment Share on other sites More sharing options...
shogun Posted May 12, 2008 Share Posted May 12, 2008 Looks clean to me. They're oven searing and not pan searing so there wouldn't be much fond to deglaze for the gravy (though the drippings should be sufficient)? They didn't capitalize 'Yorkshire'? Link to comment Share on other sites More sharing options...
bioesq Posted May 12, 2008 Share Posted May 12, 2008 Look carefully at the beef slices-- they are rather artful, in a sense. Link to comment Share on other sites More sharing options...
DonRocks Posted May 12, 2008 Share Posted May 12, 2008 Look carefully at the beef slices-- they are rather artful, in a sense. Artful like this? I thought about that too, but I don't think that's it. Link to comment Share on other sites More sharing options...
Michael Landrum Posted May 12, 2008 Author Share Posted May 12, 2008 I suppose my point was that the food stylist for this shot is most certainly some kind of mix between Bob Guccione and Hannibal Lector, and that by pointing out the shocking breach of taste--wordlessly, as to my mind none are necessary, so self-evident is the intention of said food stylist--I would myself be committing an equally shocking, even horrifying, but in character, breach of taste that I would surely secure my well-earned place in hell, and that no further participation on the board would be necessary. I guess I was wrong. Oh well, what else can I expect from a group of people who, when they say they are going to Sushi Ko, actually mean--they are going to Sushi Ko!?!? And then actually make it there. Link to comment Share on other sites More sharing options...
DonRocks Posted May 12, 2008 Share Posted May 12, 2008 I suppose my point was that the food stylist for this shot is most certainly some kind of mix between Bob Guccione and Hannibal Lector, and that by pointing out the shocking breach of taste--wordlessly, as to my mind none are necessary, so self-evident is the intention of said food stylist--I would myself be committing an equally shocking, even horrifying, but in character, breach of taste that I would surely secure my well earned place in hell, and that no further participation on the board would be necessary.I guess I was wrong. Oh well, what else can I expect from a group of people who, when they say they are going to Sushi Ko, actually mean--they are going to Sushi Ko? And then actually make it there. The more I looked at that picture, the uglier it became (especially the gravy on the fork, spoon, and rim of the plate), but I just wrote it off to being an attempt at college dining-hall spoon-and-go. Still, the composition does look like something straight out of Eraserhead. Link to comment Share on other sites More sharing options...
Al Dente Posted May 12, 2008 Share Posted May 12, 2008 The one on the right looks exactly like Paris Hilton. Link to comment Share on other sites More sharing options...
Pat Posted May 12, 2008 Share Posted May 12, 2008 They used a different photo to accompany the recipe on their web site. Link to comment Share on other sites More sharing options...
talk_to_tif Posted May 13, 2008 Share Posted May 13, 2008 may i please just object to the term "food stylist"? Link to comment Share on other sites More sharing options...
Sthitch Posted May 13, 2008 Share Posted May 13, 2008 may i please just object to the term "food stylist"? The picture on the website looks like the work of a food stylist, but from the text of the article accompanying the original picture I doubt that one was employed. The article makes it clear that all of those pictures were taken at the event for an article the author's mother was planning on writing but did not complete before her untimely death. Link to comment Share on other sites More sharing options...
JimRice Posted May 14, 2008 Share Posted May 14, 2008 I think Michael's preoccupation was all due to this article in The Onion. Link to comment Share on other sites More sharing options...
JPW Posted May 16, 2008 Share Posted May 16, 2008 That's it. I'm out. I can resign from the board now. My work here is done.If anyone needs me for anything, I'll be in hell. I'll be the one on the grill. I'll see that and raise you p61 in the June 08 Food and Wine Link to comment Share on other sites More sharing options...
DameEdna Posted May 22, 2008 Share Posted May 22, 2008 Isn't this the same group of pervs who, when the paparazzi upskirt photos of Paris Hilton hit the supermarket newspapers, thought they saw a Philly Cheesesteak? Not that I'm thinking of anyone in particular. Link to comment Share on other sites More sharing options...
schulju Posted June 11, 2008 Share Posted June 11, 2008 I suppose my point was that the food stylist for this shot is most certainly some kind of mix between Bob Guccione and Hannibal Lector, and that by pointing out the shocking breach of taste--wordlessly, as to my mind none are necessary, so self-evident is the intention of said food stylist--I would myself be committing an equally shocking, even horrifying, but in character, breach of taste that I would surely secure my well-earned place in hell, and that no further participation on the board would be necessary.I guess I was wrong. Oh well, what else can I expect from a group of people who, when they say they are going to Sushi Ko, actually mean--they are going to Sushi Ko!?!? And then actually make it there. Michael, is it the "Georgia O'keeffe-ness" of the photo that disturbs you? Link to comment Share on other sites More sharing options...
Biscuit Girl Posted December 12, 2009 Share Posted December 12, 2009 That's it. I'm out. I can resign from the board now. My work here is done. If anyone needs me for anything, I'll be in hell. I'll be the one on the grill. First Saveur, now Food and Wine. Michael Landrum - this picture will certainly merit the same level of refined commentary as the Saver issue....if not more. January 2010 issue, page 85. I'll step back now and let the comments begin. Link to comment Share on other sites More sharing options...
leleboo Posted December 12, 2009 Share Posted December 12, 2009 January 2010 issue, page 85. I'll step back now and let the comments begin. I cannot fathom that this is unintentional, or at least that no one noticed. My husband saw it before I did (and doesn't read this board so knew nothing of the previous discussion) and handed me the magazine saying, "I think someone's into Georgia O'Keeffe." Link to comment Share on other sites More sharing options...
mdt Posted December 13, 2009 Share Posted December 13, 2009 I did a double take when thumbing through my copy. Sure F&W used the picture, but it was the fine folks at Le Bernardin that created the plating. Link to comment Share on other sites More sharing options...
KMango Posted December 13, 2009 Share Posted December 13, 2009 For those not playing along with their own copy: The Picture On page 85, it takes up the entire top right quadrant of the page. Link to comment Share on other sites More sharing options...
DonRocks Posted December 13, 2009 Share Posted December 13, 2009 For those not playing along with their own copy: The Picture On page 85, it takes up the entire top right quadrant of the page. Do also take note of the accompanying text: "Eric Ripert pounds smoked salmon paper-thin, like beef carpaccio..." (This is something of a letdown after all the buildup it got.) Link to comment Share on other sites More sharing options...
KMango Posted December 13, 2009 Share Posted December 13, 2009 Do also take note of the accompanying text: "Eric Ripert pounds smoked salmon paper-thin, like beef carpaccio..." (This is something of a letdown after all the buildup it got.) Do you have the hard copy? It pops off the page.The web shot isn't the same effect, but at least gives a hint. Link to comment Share on other sites More sharing options...
mtpleasanteater Posted December 13, 2009 Share Posted December 13, 2009 I did a double take when thumbing through my copy. Sure F&W used the picture, but it was the fine folks at Le Bernardin that created the plating. I think being served it at a restaurant like that would be a lot more jarring than seeing it in a magazine. Link to comment Share on other sites More sharing options...
zoramargolis Posted December 13, 2009 Share Posted December 13, 2009 A lot of women have the hots for Eric Ripert. Nice to know that the feeling is reciprocated... Link to comment Share on other sites More sharing options...
zoramargolis Posted December 13, 2009 Share Posted December 13, 2009 I just watched a short segment on Avec Eric, in the garde manger area of Le Bernardin, where he showed the garde manger chef making a plate with the above arrangement of salmon and caviar. Only they used black caviar. Link to comment Share on other sites More sharing options...
Anna Blume Posted December 14, 2009 Share Posted December 14, 2009 I cannot fathom that this is unintentional, or at least that no one noticed. My husband saw it before I did (and doesn't read this board so knew nothing of the previous discussion) and handed me the magazine saying, "I think someone's into Georgia O'Keeffe." Or Judy Chicago. Now we know what should go on those plates at The Dinner Party. Link to comment Share on other sites More sharing options...
B.A.R. Posted December 15, 2009 Share Posted December 15, 2009 This is one of my favorite dishes. Link to comment Share on other sites More sharing options...
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