getfiscal
getfiscal
Mike Nelson here.
Post rating:
+
LA restaurant unveils 45-page bottled water menu
Ray’s and Stark Bar boasts water tasting menu, water sommelier
Who knew water could taste so expensive.
Los Angeles upscale eatery Ray’s and Stark Bar is taking thirst quenching to a record-breaking high with their 45-page, 20-item menu dedicated entirely to bottled water.
Parched patrons can sip from the city’s “most extensive water menu” which features H2O from 10 different countries including Spain, France, Germany and Canada.
“We are already accustomed to pairing food with wine or beer, but many people don’t know that water is just as important to the entire dining experience,” General Manager Martin Riese, who claims to be certified by the German Mineral Water Association, said in a press release.
PHOTOS: NAPA WINE & FOOD TRAIL
Bougie bottles like Berg, harvested from glaciers in Western Greenland, and the more familiar Evian, range in size from .75 to 1 liter and are priced between $8 and $20 per bottle.
The most expensive bottle is Riese’s own Beverly Hills 9OH2O, a California-made bottle priced at a whopping $40 and described as “the champagne of waters.”
The menu describes each water featuring information on origin, mineral content and tasting notes.
But is the taste worth the price tag?
High rollers looking to stay hydrated can consult the $12 tasting menu.
prikryl
prikryl
Post rating:
~
I love this town
ilmdge
ilmdge
Online
Post rating:
~
The most expensive bottle is Riese’s own Beverly Hills 9OH2O, a California-made bottle priced at a whopping $40 and described as “the champagne of waters.”
perfect
perfect
dipshit420
dipshit420
political car tune
Post rating:
~
beautiful little bottled water you've done there, but seriously, don't do it again
prikryl
prikryl
Post rating:
~
img-skid row homeless man against the LA skyline
babyfinland
babyfinland
tardy on these heaters
Post rating:
+
fuji water, coconut water, alkaline water... i just want a frigging glass of water dammit! you people are so crazy with your smartphones and frappuchino decaf latte espresso no whip
Ironicwarcriminal
Ironicwarcriminal
Post rating:
+
i bought a bottle of water in LA that said all this shit about it's 'hexagonal molecular structure for immediate freshness' and shit
prikryl
prikryl
Post rating:
~
Gotta boost up ur thetans somehow
[account deactivated]
Superabound
Superabound
Not Your S.H.I.E.L.D.
Post rating:
+
i only drink bean drippings and dirty leaf juice. water is for dogs, trees, and suckers
[account deactivated]
stegosaurus
stegosaurus
Post rating:
+
I've had like nine of those waters and bathed in at least two. get on my level.
Keven
Keven
Post rating:
+
I, Keven, will destroy that waters which exist and create a grand new liquid in the wake. This is my blessing. This is my curse.
MadMedico
MadMedico
Post rating:
+
Meursault
Meursault
Post rating:
+
That's one mug, you DON'T wanna chug!!
Superabound
Superabound
Not Your S.H.I.E.L.D.
Post rating:
+
MadMedico posted:
that episode is one of the best things ive ever seen on tv
MadMedico
MadMedico
Post rating:
~
Superabound posted:MadMedico posted:that episode is one of the best things ive ever seen on tv
LUNCHTIME
guidoanselmi
guidoanselmi
meet me in st louis
Post rating:
~
i just left LA after another summer of work and i missed out on this place. would have made it a nice place for a goodbye party with my coworkers.
prikryl posted:img-skid row homeless man against the LA skyline
i took my gf to toy district for her first time and she was very worried. i did some photography at skid row years ago, but it it was pretty unsafe.
VoxNihili
VoxNihili
Post rating:
~
really disappointed they top out at only $40
MadMedico
MadMedico
Post rating:
+
http://www.deandeluca.com/glace-luxury-ice.aspx
Gläce Luxury Ice is a meticulously designed and differentiated ice brand specifically designed for use in premium drinks and cocktails. The Gläce Mariko Sphere is a perfectly spherical 2.5" piece with a melting rate of 20-30 minutes. The Gläce G-Cubed, a symmetrical 2.5" cube has a dilution rate of 20-40 minutes. Gläce Ice pieces are individually carved from a 300lb block to ensure flawless quality and a zero-taste profile, never contaminating the essence of premium liquors and drinks.
45 minute melt time
Two packages of five cubes (ten cubes total)
$75
[account deactivated]
dipshit420
dipshit420
political car tune
Post rating:
~
tpaine posted:if you have money to waste on expensive ice and water...MAYBE, JUST MAYBE, YOU SHOULD BE DONATING THAT SHIT TO REVOLUTIONARY CAUSES!!! There, I fucking said it, are you fuckers happy!?
no, not quite yet
deadken
deadken
penitent
Post rating:
~
i miss los angeles
Lykourgos
Lykourgos
Post rating:
~
which water is best for making a cup of tea
MadMedico
MadMedico
Post rating:
+
Lykourgos posted:which water is best for making a cup of tea
Triple filtered water freshly flown in from a melting glacier in Patagonia
Lykourgos
Lykourgos
Post rating:
~
thank you I will now spend my life savings on water from patagonia rather than simply pouring water from the tap into my kettle
clanzy
clanzy
jiggago
Post rating:
~
just put these expensive ice spheres in your water it'll be fucking cooOLL YOU PEAICE OF SHIT
cars
cars
UNUSUALY COOL
Post rating:
~
drug chat
Superabound
Superabound
Not Your S.H.I.E.L.D.
Post rating:
+
Lykourgos posted:which water is best for making a cup of tea
yesterdays tea
clanzy
clanzy
jiggago
Post rating:
+
Lykourgos posted:which water is best for making a cup of tea
just shit in a mug you stupid piece of shit
[account deactivated]
cars
cars
UNUSUALY COOL
Post rating:
+
clanzy
clanzy
jiggago
Post rating:
~
thanks toops
MadMedico
MadMedico
Post rating:
~
http://www.bloomberg.com/news/2013-08-29/how-haute-vegetables-are-conquering-500-tasting-menus.html
How Haute Vegetables Are Conquering $500 Tasting Menus
The $500 tasting menu at the Restaurant at Meadowood, in St. Helena, California, begins with a leaf. Four leaves, actually, stuck to two stems and seasoned with salt. “Borage,” my waiter says.
After the leaf course come a kale chip, a ball of carrot cake, a pumpernickel macaron, lily bulbs and radish pods -- a collection of ingredients that, if placed in a plastic bag and sold from a roadside stand, wouldn’t fetch enough money to cover the $40 taxi ride back to my hotel. (The hotel is just 6 miles away; tasting menus aren’t the only expensive thing here in the Napa Valley.)
The 21-course meal at Meadowood contains no langoustines or foie gras (now banned under California law) and only a hint of caviar and a modicum of lobster. Meadowood isn’t unique in this regard, Bloomberg Pursuits magazine will report in its Autumn 2013 issue. Many of the priciest restaurants, particularly in California, are finding luxury in ingredients commonly relegated to the crudites section of a wedding buffet.
SLIDESHOW: And the Leeks Shall Inherit the Earth
At The French Laundry, in nearby Yountville, by contrast, the traditional, protein-rich tasting menu might begin with butter-warmed oysters anointed with sturgeon caviar, followed by lobster tail, white Alba truffle risotto and Japanese Wagyu beef. Dinner for two, with wine pairings, can run $1,300.
At Meadowood’s chef’s counter, the protein-light tasting for two, plus wine pairings, will exceed $2,000. Is it worth it?
Protein-Light Tasting
Consider this: The kale chip is sauteed to the texture of perfectly prepared pork rinds. (It doesn’t hurt that chef Christopher Kostow adds a dollop of chorizo puree.) The lily bulbs taste like cantaloupe crossed with lychees. And those borage leaves? They mimic the fragrant rush of honeydew, without the cloying finish, in the same magical way that a dry Alsatian riesling might evoke the essence of apricot.
In other words, my counter meal at Meadowood isn’t moderately more enjoyable than my most recent experience at The French Laundry; it’s infinitely more enjoyable.
“People are realizing that luxury doesn’t have to mean caviar and lobster anymore,” says chef David Kinch, of two-Michelin-starred Manresa in Los Gatos, California, which serves no caviar or lobster (and, quite frankly, very little animal protein) during my $185 tasting in July. What I do get is a plate of warm, soft strawberries. They’re infused with essence of anchovy and are so fragrant I begin savoring them long before they hit my palate.
At Daniel or Per Se in New York, eating produce-heavy fare involves ordering from a vegetarian menu. But at venues like Manresa, or Atelier Crenn and Saison in San Francisco, you simply show up to partake of tastings in which half or more of the courses might revolve around plants.
$248 Prix Fixe
When you think about it, dining has really come full circle. When you were young, your parents told you to eat your lima beans. Now that you’re all grown-up, you’re being fed Sun Gold tomatoes with sardine-infused tomatillo water at Saison as part of a $248 prix fixe.
Until a few years ago, a typical nine-course tasting menu worked like this: caviar, followed by foie gras, shellfish, fish, pork, red meat, cheese, sorbet and, finally, a rich dessert. Then, in the autumn of 2011, I was sitting in the dining room of Blue Hill at Stone Barns, in Pocantico Hills, New York -- Dan Barber’s ode to the bountiful Hudson River Valley -- when something strange happened. After four hours of breathtakingly delicious savory fare, the sweets started rolling in and I thought to myself: Wait a minute -- where’s the beef? (And lamb? And pork?)
Flurry of Crudites
Instead, Barber blitzkrieged me with a flurry of crudites, followed by embryonic egg shavings, onion cooked over housemade biodegradable charcoal, a bone-marrow interlude and an heirloom-grain brioche that included a brief tableside lecture on the history of wheat cultivation. When I ask Barber today about that meal, which I’d estimate as 60 percent vegetables, he responds that things have actually moved even further in that direction: “Generally speaking, you’re looking at 70 to 80 percent vegetables and grains now.”
In France, Alain Passard started bucking the fatty trend back in 2001, when he abruptly announced he’d stop serving red meat at his three-Michelin-starred L’Arpege in Paris. Diners now happily fork over 365 euros for a cornucopia of vegetables from Passard’s garden, along with some shellfish and poultry for good measure.
In the U.S., on the other hand, Barber says he sometimes gets pushback in response to his vegetable-heavy fare. “We do get a lot of people who feel quite ripped off at not having a traditional tasting menu,” he says. “At these prices, they’re expecting lobster, even though we’re on a farm.”
Meat as Seasoning
Blue Hill at Stone Barns nevertheless remains one of New York’s toughest reservations. Manresa, too, is at capacity during my Wednesday-night meal in July. “A lot of our clientele is of Asian ancestry,” Kinch says. “They grew up in cultures where the cuisine was vegetables seasoned with meat. So it’s not a new concept.”
He’s right: There’s nothing new about Brussels sprouts fortified with bacon. But take that idea to a higher plane and you have Manresa’s cassava root with fish sauce or Meadowood’s lobster, where the crustacean isn’t a 2-pound indulgence but rather a sweetening agent for lily bulbs, petals and stamens. Meadowood chef Kostow calls it root-to-fruit dining -- a clever riff on the nose-to-tail bacchanals popularized by Britain’s Fergus Henderson and other carnivorous cooks.
Yet in a world in which most countries measure the good life by an abundance of animal protein, how does one appreciate carrots costing 10 times that of the supermarket variety?
Pommes de Terre
“Luxury at this level requires a certain degree of awareness,” Kostow says. Take his preparation of pommes de terre, in which La Ratte potatoes are cooked ever so slowly in beeswax. Sounds cheap. It isn’t. “The beeswax alone is $100 to $200 a pound,” he says.
The beeswax imparts a honeyed flavor to the potato, while an accompanying potato puree and crispy potato bits scattered around the plate give the dish the texture of an ice cream sundae. It’s outstanding, even if you don’t know the cost.
“Try this -- it’s called chocolate mint,” says Stephan Garaffo, the garden manager at Love Apple Farms in Santa Cruz, California, plucking a plant. The name of the herb is appropriate, as the rich, dark flavor is oddly reminiscent of a York Peppermint Pattie.
Produce Supplier
Love Apple, run by attorney-turned-farmer Cynthia Sandberg, supplies Manresa with much of its produce. Garaffo is giving me a tasting tour of the grounds, handing me runner beans (the cool flavor of watermelon rind), French sorrel (like lettuce spiked with lime), green chrysanthemum flowers (tastes like carrot), ice lettuce (a crispy succulent with the texture of suede) and four different types of arugula whose relative strengths range from black pepper to high-grade wasabi.
The sorrel and ice lettuce make their way into Manresa’s take on gargouillou, the melange of 40 to 60 vegetables and herbs that Michel Bras made famous at his eponymous restaurant in Laguiole, France. Kinch’s ever-changing riff is no careless act of salad tossery. Its success lies in using sweeter ingredients (anise hyssop) to tame bitter ones (Vietnamese coriander). Kinch even throws in some flowers, which look dainty enough -- until you bite into one and discover the sweet sting of radish. “They’re calorie-free little Starbursts of flavor,” the chef quips.
‘Bespoke’ Vegetables
The tight relationships that Manresa, Meadowood and Stone Barns have with their respective farms allow them to harvest what Kinch calls “bespoke” vegetables, cultivated at great expense and tailored to the individual needs of each restaurant.
Love Apple grows tiny cucumbers for Manresa, which Kinch uses in his clam broth. The cukes distill all the grassy flavor of their adult-sized analogues into a single cornichon-sized bite. It’s the vegetarian equivalent of veal demi-glace, except there’s no sauce or messing around, just a straight-from-the-ground flavor bomb, bred into being by the good folks at Love Apple.
“In terms of cost, they require a lot more skill when you’re not getting them cleaned in a bag,” Kostow says.
Barber goes further, saying that when vegetarians come into the restaurant, he actually loses money, “just from the labor costs involved in making the vegetable menu haute enough.” Whatever the cost, Kostow’s ability to distill squash into a gorgeously perfumed water or Kinch’s skill in transforming fava beans into a stellar riceless risotto is, by any measure, truer to the magical heart of gastronomy than simply searing foie gras.
Gastronomy’s Magical Heart
About a quarter of the way into dinner at Meadowood, patrons are brought a clear bowl filled with fire-grilled whelks (marine snails as richly flavorful as steak), oyster leaves (a rare foliage that tastes like its namesake) and soft green tomatoes (that taste like, well, tomatoes). The dish is finished with clam broth that’s been frozen into little pebbles using liquid nitrogen. Once the broth melts, what started as a bright summer salad is transformed into a cold seafood chowder.
As the evening progresses, the kitchen moves on to more-familiar fare: king salmon and giant, cured roe; a crispy breast of squab; a filet mignon dry-aged beyond belief. Although typical of a three-Michelin-starred restaurant, they lack the envelope-pushing vibrancy of, say, Kostow’s raw scallop, which is simply a background note of brine to the dish’s main event: a crystal-clear pudding of cauliflower, trout roe and tapioca.
There are simply so many more plants than animal proteins in this world. If haute cuisine is going to move forward, if we are going to fully develop the new (and old) flavors of the Earth’s flora, chefs will need to take a page from Barber, Kostow and Kinch -- and depend far less on its fauna.
(Ryan Sutton writes about New York City restaurants for Muse, the arts and leisure section of Bloomberg News. The opinions expressed are his own. Follow him on Tumblr at www.thepricehike.com or www.thebaddeal.com.)
To contact the reporter on this story: Ryan Sutton in New York at rsutton1@bloomberg.net
To contact the editor responsible for this story: Ted Moncreiff at tmoncreiff@bloomberg.net
How Haute Vegetables Are Conquering $500 Tasting Menus
The $500 tasting menu at the Restaurant at Meadowood, in St. Helena, California, begins with a leaf. Four leaves, actually, stuck to two stems and seasoned with salt. “Borage,” my waiter says.
After the leaf course come a kale chip, a ball of carrot cake, a pumpernickel macaron, lily bulbs and radish pods -- a collection of ingredients that, if placed in a plastic bag and sold from a roadside stand, wouldn’t fetch enough money to cover the $40 taxi ride back to my hotel. (The hotel is just 6 miles away; tasting menus aren’t the only expensive thing here in the Napa Valley.)
The 21-course meal at Meadowood contains no langoustines or foie gras (now banned under California law) and only a hint of caviar and a modicum of lobster. Meadowood isn’t unique in this regard, Bloomberg Pursuits magazine will report in its Autumn 2013 issue. Many of the priciest restaurants, particularly in California, are finding luxury in ingredients commonly relegated to the crudites section of a wedding buffet.
SLIDESHOW: And the Leeks Shall Inherit the Earth
At The French Laundry, in nearby Yountville, by contrast, the traditional, protein-rich tasting menu might begin with butter-warmed oysters anointed with sturgeon caviar, followed by lobster tail, white Alba truffle risotto and Japanese Wagyu beef. Dinner for two, with wine pairings, can run $1,300.
At Meadowood’s chef’s counter, the protein-light tasting for two, plus wine pairings, will exceed $2,000. Is it worth it?
Protein-Light Tasting
Consider this: The kale chip is sauteed to the texture of perfectly prepared pork rinds. (It doesn’t hurt that chef Christopher Kostow adds a dollop of chorizo puree.) The lily bulbs taste like cantaloupe crossed with lychees. And those borage leaves? They mimic the fragrant rush of honeydew, without the cloying finish, in the same magical way that a dry Alsatian riesling might evoke the essence of apricot.
In other words, my counter meal at Meadowood isn’t moderately more enjoyable than my most recent experience at The French Laundry; it’s infinitely more enjoyable.
“People are realizing that luxury doesn’t have to mean caviar and lobster anymore,” says chef David Kinch, of two-Michelin-starred Manresa in Los Gatos, California, which serves no caviar or lobster (and, quite frankly, very little animal protein) during my $185 tasting in July. What I do get is a plate of warm, soft strawberries. They’re infused with essence of anchovy and are so fragrant I begin savoring them long before they hit my palate.
At Daniel or Per Se in New York, eating produce-heavy fare involves ordering from a vegetarian menu. But at venues like Manresa, or Atelier Crenn and Saison in San Francisco, you simply show up to partake of tastings in which half or more of the courses might revolve around plants.
$248 Prix Fixe
When you think about it, dining has really come full circle. When you were young, your parents told you to eat your lima beans. Now that you’re all grown-up, you’re being fed Sun Gold tomatoes with sardine-infused tomatillo water at Saison as part of a $248 prix fixe.
Until a few years ago, a typical nine-course tasting menu worked like this: caviar, followed by foie gras, shellfish, fish, pork, red meat, cheese, sorbet and, finally, a rich dessert. Then, in the autumn of 2011, I was sitting in the dining room of Blue Hill at Stone Barns, in Pocantico Hills, New York -- Dan Barber’s ode to the bountiful Hudson River Valley -- when something strange happened. After four hours of breathtakingly delicious savory fare, the sweets started rolling in and I thought to myself: Wait a minute -- where’s the beef? (And lamb? And pork?)
Flurry of Crudites
Instead, Barber blitzkrieged me with a flurry of crudites, followed by embryonic egg shavings, onion cooked over housemade biodegradable charcoal, a bone-marrow interlude and an heirloom-grain brioche that included a brief tableside lecture on the history of wheat cultivation. When I ask Barber today about that meal, which I’d estimate as 60 percent vegetables, he responds that things have actually moved even further in that direction: “Generally speaking, you’re looking at 70 to 80 percent vegetables and grains now.”
In France, Alain Passard started bucking the fatty trend back in 2001, when he abruptly announced he’d stop serving red meat at his three-Michelin-starred L’Arpege in Paris. Diners now happily fork over 365 euros for a cornucopia of vegetables from Passard’s garden, along with some shellfish and poultry for good measure.
In the U.S., on the other hand, Barber says he sometimes gets pushback in response to his vegetable-heavy fare. “We do get a lot of people who feel quite ripped off at not having a traditional tasting menu,” he says. “At these prices, they’re expecting lobster, even though we’re on a farm.”
Meat as Seasoning
Blue Hill at Stone Barns nevertheless remains one of New York’s toughest reservations. Manresa, too, is at capacity during my Wednesday-night meal in July. “A lot of our clientele is of Asian ancestry,” Kinch says. “They grew up in cultures where the cuisine was vegetables seasoned with meat. So it’s not a new concept.”
He’s right: There’s nothing new about Brussels sprouts fortified with bacon. But take that idea to a higher plane and you have Manresa’s cassava root with fish sauce or Meadowood’s lobster, where the crustacean isn’t a 2-pound indulgence but rather a sweetening agent for lily bulbs, petals and stamens. Meadowood chef Kostow calls it root-to-fruit dining -- a clever riff on the nose-to-tail bacchanals popularized by Britain’s Fergus Henderson and other carnivorous cooks.
Yet in a world in which most countries measure the good life by an abundance of animal protein, how does one appreciate carrots costing 10 times that of the supermarket variety?
Pommes de Terre
“Luxury at this level requires a certain degree of awareness,” Kostow says. Take his preparation of pommes de terre, in which La Ratte potatoes are cooked ever so slowly in beeswax. Sounds cheap. It isn’t. “The beeswax alone is $100 to $200 a pound,” he says.
The beeswax imparts a honeyed flavor to the potato, while an accompanying potato puree and crispy potato bits scattered around the plate give the dish the texture of an ice cream sundae. It’s outstanding, even if you don’t know the cost.
“Try this -- it’s called chocolate mint,” says Stephan Garaffo, the garden manager at Love Apple Farms in Santa Cruz, California, plucking a plant. The name of the herb is appropriate, as the rich, dark flavor is oddly reminiscent of a York Peppermint Pattie.
Produce Supplier
Love Apple, run by attorney-turned-farmer Cynthia Sandberg, supplies Manresa with much of its produce. Garaffo is giving me a tasting tour of the grounds, handing me runner beans (the cool flavor of watermelon rind), French sorrel (like lettuce spiked with lime), green chrysanthemum flowers (tastes like carrot), ice lettuce (a crispy succulent with the texture of suede) and four different types of arugula whose relative strengths range from black pepper to high-grade wasabi.
The sorrel and ice lettuce make their way into Manresa’s take on gargouillou, the melange of 40 to 60 vegetables and herbs that Michel Bras made famous at his eponymous restaurant in Laguiole, France. Kinch’s ever-changing riff is no careless act of salad tossery. Its success lies in using sweeter ingredients (anise hyssop) to tame bitter ones (Vietnamese coriander). Kinch even throws in some flowers, which look dainty enough -- until you bite into one and discover the sweet sting of radish. “They’re calorie-free little Starbursts of flavor,” the chef quips.
‘Bespoke’ Vegetables
The tight relationships that Manresa, Meadowood and Stone Barns have with their respective farms allow them to harvest what Kinch calls “bespoke” vegetables, cultivated at great expense and tailored to the individual needs of each restaurant.
Love Apple grows tiny cucumbers for Manresa, which Kinch uses in his clam broth. The cukes distill all the grassy flavor of their adult-sized analogues into a single cornichon-sized bite. It’s the vegetarian equivalent of veal demi-glace, except there’s no sauce or messing around, just a straight-from-the-ground flavor bomb, bred into being by the good folks at Love Apple.
“In terms of cost, they require a lot more skill when you’re not getting them cleaned in a bag,” Kostow says.
Barber goes further, saying that when vegetarians come into the restaurant, he actually loses money, “just from the labor costs involved in making the vegetable menu haute enough.” Whatever the cost, Kostow’s ability to distill squash into a gorgeously perfumed water or Kinch’s skill in transforming fava beans into a stellar riceless risotto is, by any measure, truer to the magical heart of gastronomy than simply searing foie gras.
Gastronomy’s Magical Heart
About a quarter of the way into dinner at Meadowood, patrons are brought a clear bowl filled with fire-grilled whelks (marine snails as richly flavorful as steak), oyster leaves (a rare foliage that tastes like its namesake) and soft green tomatoes (that taste like, well, tomatoes). The dish is finished with clam broth that’s been frozen into little pebbles using liquid nitrogen. Once the broth melts, what started as a bright summer salad is transformed into a cold seafood chowder.
As the evening progresses, the kitchen moves on to more-familiar fare: king salmon and giant, cured roe; a crispy breast of squab; a filet mignon dry-aged beyond belief. Although typical of a three-Michelin-starred restaurant, they lack the envelope-pushing vibrancy of, say, Kostow’s raw scallop, which is simply a background note of brine to the dish’s main event: a crystal-clear pudding of cauliflower, trout roe and tapioca.
There are simply so many more plants than animal proteins in this world. If haute cuisine is going to move forward, if we are going to fully develop the new (and old) flavors of the Earth’s flora, chefs will need to take a page from Barber, Kostow and Kinch -- and depend far less on its fauna.
(Ryan Sutton writes about New York City restaurants for Muse, the arts and leisure section of Bloomberg News. The opinions expressed are his own. Follow him on Tumblr at www.thepricehike.com or www.thebaddeal.com.)
To contact the reporter on this story: Ryan Sutton in New York at rsutton1@bloomberg.net
To contact the editor responsible for this story: Ted Moncreiff at tmoncreiff@bloomberg.net
prikryl
prikryl
Post rating:
+
swampman
swampman
Dont Mess With Sucess
Post rating:
~
Lykourgos posted:which water is best for making a cup of tea
honestlY? beef broth
piss
piss
Post rating:
+
"What I do get is a plate of warm, soft strawberries. They’re infused with essence of anchovy and are so fragrant I begin savoring them long before they hit my palate"
a plate of warm strawberries that smell like fish lmao
a plate of warm strawberries that smell like fish lmao
gastarbeiter
gastarbeiter
Post rating:
~
no different than the roman elite enjoying marinated bat testicles and honey-covered peacock eyes
Panopticon
Panopticon
Post rating:
+
Revelation 21:6 (King James Version)
6 And he said unto me, It is done. I am Alpha and Omega, the beginning and the end. I will give unto him that is athirst of the fountain of the water of life for $40 a litre.
Superabound
Superabound
Not Your S.H.I.E.L.D.
Post rating:
+
Garaffo is giving me a tasting tour of the grounds, handing me runner beans (the cool flavor of watermelon rind)
oh, you mean the part of the poverty-stricken southern summer diet staple that everyone throws directly in the trash? ill take a quarter pound for $8000 please