Culinary, Arts, Thread.

[BigO95]

I love me some honey mustard, especially with a kick. I won't eat on a salad though.

I first started dipping O'Charley's fried cheese sticks in it. They were/are pepper jack cheese and it was a great combination.

I've tried it on multiple occasions and I just don't like the stuff. I wish I did but I don't. I try stuff again from time to time just to see if my taste buds have changed. Some things I used to not like, I like now and a few other things I used to like I can't stand now.

 

[BigO95]

And some things just pair well together.

 

[theFallGuy]

And some things just pair well together.

wtf

 

[BigO95]

wtf

Ur not smart enough to figure that out... So shuddap!!!

 

[PEPPERJAX]

@BigO95

 

[BigO95]

@BigO95

Yeah, I didn't understand a word of it....

 

[Orangeredblooded]

I see two in Maynardville and 1 in Blaine. That one in Blaine looks high-end. I would like to get to the one down around Sweet Water, too. I know they have some good wine.

The one in Sweetwater is Tennessee Valley and they use the soufflé cups. Sometimes they have live music outside.

 

[malinoisvol]

The one in Sweetwater is Tennessee Valley and they use the soufflé cups. Sometimes they have live music outside.

Did not know that.

 

[Behr]

So a friend and someone he knows stops by earlier and dood sees my collection of Jacques Pepin, 6 books total, very first one - The Apprentice: My Life in the Kitchen..... He says "wanna here a 60 story about how he got started"?

Sure.

 

[NorCalVol67]

So a friend and someone he knows stops by earlier and dood sees my collection of Jacques Pepin, 6 books total, very first one - The Apprentice: My Life in the Kitchen..... He says "wanna here a 60 story about how he got started"?

Sure.

Did he then ask you if you wanted to hear how to run a restaurant?

 

[PEPPERJAX]

Had to google Jacques Pepin.

 

[Behr]

Did he then ask you if you wanted to hear how to run a restaurant?

Lulz. No. I mean it's not that big of a deal it's just the way he asked. If it had been the other way around I think I would have said "the story of how he got started is pretty cool huh?"

2 are clearly not just cook books, so you would think if he was thinking.....lol. idk. I just thought it was funny.

 

[Behr]

Had to google Jacques Pepin.

He's in the lineage of Royalty in my house.

 

[PEPPERJAX]

He's in the lineage of Royalty in my house.

I read he was a French born American chef. I went to Paris when I was 17 & the food was amazing. The French know who to cook.

 

[NorCalVol67]

Lulz. No. I mean it's not that big of a deal it's just the way he asked. If it had been the other way around I think I would have said "the story of how he got started is pretty cool huh?"

2 are clearly not just cook books, so you would think if he was thinking.....lol. idk. I just thought it was funny.

Not everyone is the keen observers we are Behr.

 

[Behr]

I read he was a French born American chef. I went to Paris when I was 17 & the food was amazing. The French know who to cook.

Yea, imo they generally have more passion for it than most.

 

[NorCalVol67]

 

[PEPPERJAX]

The veal blanquette was excellent from what I remember.

 

[Behr]

Decided to pass on Joker, just didn't want to waste my time on it.

Gonna watch Fallout tonight. I haven't seen it but the one time when it was first released. I'mma fan of them all.

 

[Behr]

 

[The Ron Mexico]

This is my new favorite thing:

 

[NorCalVol67]

Always liked this version.

 

[theFallGuy]

This is my new favorite thing:

this pairs perfectly with my purple drank!

 

[theFallGuy]

 

[GordonC]

I love me some honey mustard, especially with a kick. I won't eat on a salad though.

I first started dipping O'Charley's fried cheese sticks in it. They were/are pepper jack cheese and it was a great combination.

Same here, and to this day, the honey mustard I buy is the O'Charley's brand.