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Mayostard posted:...and your point is? Guy Fieri's face is entirely defined by the top of his head and he looks really different if you cannot see his hair?
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Dec 15, 2014 00:08
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Isn't that smash mouth?
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Dec 15, 2014 00:10
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What? No, It's David Mitchell.
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Dec 15, 2014 00:23
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TheFonz posted:What? No, It's David Mitchell. 
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Dec 15, 2014 00:46
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DrBouvenstein posted:I got this ad on my FaceBook feed after a friend of mine posted an article slamming Guy Fieri: I just gotta remind people to follow the URL.
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Dec 15, 2014 01:10
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umalt posted:I just gotta remind people to follow the URL. People are legally required to post the NY Times review whenever his restaurant is mentioned: Here
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Dec 15, 2014 01:21
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Max posted:People are legally required to post the NY Times review whenever his restaurant is mentioned: Here Hoooooooooooooooooooly poo poo! 
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Dec 15, 2014 01:30
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umalt posted:I just gotta remind people to follow the URL. Not sure why, but "add a Cinnabon and two More Cinnabons $4.95" had me cracking up
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Dec 15, 2014 01:32
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Max posted:People are legally required to post the NY Times review whenever his restaurant is mentioned: Here Also:  
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Dec 15, 2014 01:39
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Paladinus posted:Just read the bloody wikipedia page already. THIS ANSWERS NOTHING  Time to put a crack team of the world's best scientists on this.
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Dec 15, 2014 01:45
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umalt posted:I just gotta remind people to follow the URL. Oh drat, never even realized that wasn't the real website...drat, that's less funny. I was hoping some sort of "automated ad/picture bot" accidentally placed a Smush Muff picture instead of Guy's.
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Dec 15, 2014 02:21
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umalt posted:I just gotta remind people to follow the URL. Football: The Meal will never not be funny.
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Dec 15, 2014 02:25
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Max posted:People are legally required to post the NY Times review whenever his restaurant is mentioned: Here The New York Times posted:Somewhere within the yawning, three-level interior of Guy’s American Kitchen & Bar, is there a long refrigerated tunnel that servers have to pass through to make sure that the French fries, already limp and oil-sogged, are also served cold? These burns are medium well and cleverly marinated. 5/5
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Dec 15, 2014 03:04
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Not complete without a reading of the menu: https://www.youtube.com/watch?v=XJidgg0TfU8
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Dec 15, 2014 03:08
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A few bottles of those and you're in for a savage clamour.
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Dec 15, 2014 03:34
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Max posted:People are legally required to post the NY Times review whenever his restaurant is mentioned: Here Wait, what are they supposed to do with your main course if you're not done with your appetizers when they come? Leave them under a heat lamp?
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Dec 15, 2014 05:00
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Solice Kirsk posted:Wait, what are they supposed to do with your main course if you're not done with your appetizers when they come? Leave them under a heat lamp? He said "cleared" not "eaten" so I imagine the plates are empty, but dirty. Perhaps only bussers clear tables, so if the server arrives before the busser, they just put the food down next to the dirty plates.
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Dec 15, 2014 05:14
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Solice Kirsk posted:Wait, what are they supposed to do with your main course if you're not done with your appetizers when they come? Leave them under a heat lamp? Part of being a good restaurant is figuring out how to deal with this among other situations, I would think, but the specific complaint was that they brought new food and didn't take the old plates away. The other one was about cold appetizers.
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Dec 15, 2014 05:19
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Dec 15, 2014 05:25
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wisconsin.jpg
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Dec 15, 2014 05:28
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Please note the second bloody mary suspended behind the sandwich. One day we will perfect the Fractal Cocktail and all life will end in a gulp.
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Dec 15, 2014 05:30
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Max posted:People are legally required to post the NY Times review whenever his restaurant is mentioned: Here quote:How, for example, did Rhode Island’s supremely unhealthy and awesomely good fried calamari — dressed with garlic butter and pickled hot peppers — end up in your restaurant as a plate of pale, unsalted squid rings next to a dish of sweet mayonnaise with a distant rumor of spice? I'm a big fan of "ghostly nubs".
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Dec 15, 2014 05:42
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Paladinus posted:Just read the bloody wikipedia page already.
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Dec 15, 2014 05:45
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You have to post the back of this one too, where there's an entire raw onion. for ballast.
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Dec 15, 2014 06:19
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Chard posted:Please note the second bloody mary suspended behind the sandwich. One day we will perfect the Fractal Cocktail and all life will end in a gulp. the second bloody mary is what changes it from a dumb picture to an amazing picture
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Dec 15, 2014 06:19
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a kitten posted:Mor like Tyrannosaurus This is like Adam West Batman logic. "What sounds like Satan... bacon! What does bacon fry in... grease! What sounds like grease... geese! And another kind of bird is a penguin! IT WAS PENGUIN ALL ALONG, ROBIN!"
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Dec 15, 2014 08:38
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sticklefifer posted:This is like Adam West Batman logic. From what I can tell, the text originated over at the Landover Baptist forums.
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Dec 15, 2014 08:44
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Sex Hobbit posted:wisconsin.jpg Nope! In Wisconsin, every bloody mary comes with a "chaser" of beer. Otherwise..... yeah. 
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Dec 15, 2014 08:56
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Pick posted:I'm a big fan of "ghostly nubs". I have a literal " ghostly nub" from a table saw when I was 14, and I approve of this message.
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Dec 15, 2014 10:04
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ol qwerty bastard posted:It also inspired this, presumably: that lil mammal in the corner  we knew all along
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Dec 15, 2014 10:24
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Dinosaurs hailed satan all day every day
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Dec 15, 2014 10:43
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Deteriorata posted:
How come I never see this kind of stuff when I'm actually walking through Ann Arbor??
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Dec 15, 2014 13:28
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Choco1980 posted:How come I never see this kind of stuff when I'm actually walking through Ann Arbor?? Probably because chalk isn't that resistant to environment factors (these are apparently from 2013). Artists page: http://zinnart.com/
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Dec 15, 2014 14:09
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This picture always makes me so hungry and want one of these. 
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Dec 15, 2014 15:09
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Pennywise the Frown posted:Nope! In Wisconsin, every bloody mary comes with a "chaser" of beer. Otherwise..... yeah. They call them "beer backs" here in Chicago (and maybe elsewhere). I call them barebacks because I am a child.
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Dec 15, 2014 15:46
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Edit - thread move fast. Post move slow 
Xander77 has a new favorite as of 18:15 on Dec 15, 2014 |
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Dec 15, 2014 18:13
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Wiggles Von Huggins posted:They call them "beer backs" here in Chicago (and maybe elsewhere). I call them barebacks because I am a child. Beer back in the northwest, though you wouldn't automatically get one with a bloody mary. More of a buy a shot and a chaser kind of thing. Moved to Minnesota, order a blood mary and then have to ask "What the Hell do you mean do I want a schnitt?" Basically german for small beer - apparently something you order as your last one. Still not sure why you need a beer with a bloody mary, but hey. Extra beer. Score one for the midwest. wayfinder posted:"Schnitt" is German for "cut" and I've never heard it used here for a beer, chaser or otherwise. hth Sorry - I know it doesn't actually translate to "small beer." Just what you get when you order one. Tony Phillips has a new favorite as of 18:48 on Dec 15, 2014 |
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Dec 15, 2014 18:18
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"Schnitt" is German for "cut" and I've never heard it used here for a beer, chaser or otherwise. hth
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Dec 15, 2014 18:40
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Dec 15, 2014 19:48
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Croisquessein posted:Part of being a good restaurant is figuring out how to deal with this among other situations, I would think, but the specific complaint was that they brought new food and didn't take the old plates away. The other one was about cold appetizers. When you have a 3 story 500 seat NY restaurant it either runs like a well oiled machine or a complete clusterfuck. No one knows what they should be doing and its bedlam and chaos during the rushes. I imagine there's literally no training for floor staff and they just hire dozens of people and throw them into the deep end. After a savage review of his Vegas restaurant Guy all but admitted the restaurants bearing his name are poo poo. He just writes up what he thinks are good menus, and hands it over to the money people and his influence ends. http://www.grubstreet.com/2014/04/guy-fieri-on-guys-american-kitchen.html quote:I only do things the best I can do them in the moment that I'm doing them. Have I learned from that experience? Yes. But I was doing the best I could do. Also, remember it's a licensing deal. I'm the chef, I make the recipes, I make the idea and I give it to a group. Let's be realistic about what this was. But there was nothing realistic about what was being said. You know, you take it; it hurts; it's a bummer. But whatever doesn't kill you makes you stronger.
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Dec 15, 2014 20:14
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