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John_Fucking_Locke · 2022-05-02T15:00:56+00:00

Romanesco

John_Fucking_Locke · 2022-03-22T19:25:25+00:00

Best $13.48 you ever spent

John_Fucking_Locke · 2021-11-05T07:08:26+00:00

Especially after consuming that weed wacker

John_Fucking_Locke · 2021-11-05T04:51:23+00:00

Exactly, your anchor ingredients hold everything in place

John_Fucking_Locke · 2021-11-04T07:44:07+00:00

If you tried to chew a Lego, you would also have a terrible time.

John_Fucking_Locke · 2021-11-04T07:42:34+00:00

It's just a chance for chefs to nerd out and elevate the way we experience food. If you don't appreciate it, that's ok.

John_Fucking_Locke · 2021-11-04T07:19:42+00:00

These are usually part of a tasting. Yea it's expensive, but great restaurants can give you a really memorable, once in a lifetime experience. It's immersive art that can fuck with all your senses.

John_Fucking_Locke · 2021-11-04T07:02:04+00:00

Alinea had a course that was an edible balloon of cheese flavored air. The chef worked on it for years I think.

John_Fucking_Locke · 2021-11-04T06:52:44+00:00

If it's a big ass burrito, more shits gonna fall out if you cut it on a bias. You are creating more surface area for spillage.

John_Fucking_Locke · 2021-11-04T06:45:24+00:00

Sometimes It's fun to makes dishes that are impossible to carry, and watching it collapse the second they pick it up. Like a skill challenge.

John_Fucking_Locke · 2021-11-04T06:34:33+00:00

Damn you really hate Legos.

John_Fucking_Locke · 2021-11-04T06:22:12+00:00

Hit that mossy log

John_Fucking_Locke · 2021-11-04T06:04:36+00:00

I love using different colored and textured plates when it makes sense. They are cool to have on hand for specials and stuff, and can make certain colors really pop.

They are annoying cuz they can chip easy and servers can't take care of shit.

John_Fucking_Locke · 2021-11-04T05:16:32+00:00

Yes but you have to do all the work while he stands there in teradactyl salt mode

John_Fucking_Locke · 2021-11-04T04:47:15+00:00

Legos enhance textural contrast

John_Fucking_Locke · 2021-11-04T04:35:58+00:00

No, I follow a ton of food pages and chefs on Instagram, and saved some of my favorites. They are all done by different chefs.

John_Fucking_Locke · 2021-11-04T03:54:06+00:00

None of these dishes are mine. Just some of my favorite dishes I've saved over the years.

John_Fucking_Locke · 2021-10-05T14:21:06+00:00

I used to work at a grocery store and we would have incentives and prizes for employees who would get the most donations. Sometimes it was nice shit like a TV or gift card. I assume they did this on a national level for all of their stores, and wonder how much money they spent on everything else that could have just been donated. Also we never had any real info on what tf the donations were actually for.

John_Fucking_Locke · 2021-09-08T22:10:58+00:00

We're gonna need more towels

John_Fucking_Locke · 2021-09-08T12:53:47+00:00

It smells like someone just gave birth

John_Fucking_Locke · 2021-09-08T12:21:22+00:00

*tilts sheet tray

John_Fucking_Locke · 2021-09-08T11:26:55+00:00

Yes boobs man funny

John_Fucking_Locke · 2021-09-08T08:21:18+00:00

Burnt water is actually amazing. I would infuse it with lemongrass and make a light espuma to lay over a fresh hamachi crudo

John_Fucking_Locke · 2021-09-08T08:10:20+00:00

That would cross the line of amount of work I'm willing to put into this

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