Welcome to the IHoP v.2

[///M5 2,833]

o_O

TMI?

Not for the hop surely.

Why would you ingest black ink?

Squid ink is yummy

I have no idea how much it added to the pasta. I also wish the urchin was more prominent. I couldn't really define the flavor.

I don't know what it tastes like as a smell or memory.

Well with Urchin when you really taste it you'll know. It is a BAD time of year for it. REALLY BAD. For that reason they probably pull the amount they use.

[nem 2,019]

Maybe something I can try on the next trip to Baltimore.

Maybe DC is a better choice.

I will have to check with Aaron, he may know.

[dem beats 1,223]

Fuck, I'll come. I love 'em

BLG the place to try it? I see it on the menu every time and bitch out. I know the wife won't try it there.

I bet she would at travail when it opens if it was a course there.

Edited August 23, 2013 by dem beats

[dem beats 1,223]

Ha, not amazing, but the Foie Gras meatball is a lovely idea.

Never had foie gras as a dish either. Just in other dishes.

[dem beats 1,223]

o_O

TMI?

Not for the hop surely.

Why would you ingest black ink?

Squid ink is yummy

I have no idea how much it added to the pasta. I also wish the urchin was more prominent. I couldn't really define the flavor.

I don't know what it tastes like as a smell or memory.

Well with Urchin when you really taste it you'll know. It is a BAD time of year for it. REALLY BAD. For that reason they probably pull the amount they use.

I think I have had it in Japanese food.

Do they make a sushi with it? Nigiri style all wrapped up in little tubes? Nori ribbons?

[///M5 2,833]

Too trendy for travail unless they do a kick on organs.

I made my Marketing Coordinator try some at a French restaurant in OC, afterwards I told her what they were. She actually thanked me Was shocked as she is a 20 something high maintenance female and I got her to eat them. Curious what "sweetbread" they serve since they can be thymus, pancreas, tongue, and of course testicles. I've seen heart labeled that way to which is the least appealing, but I'll blame the chef in that regard.

Had some AWESOME tongue at Victory 44 btw.

[///M5 2,833]

Ha, not amazing, but the Foie Gras meatball is a lovely idea.

Never had foie gras as a dish either. Just in other dishes.

It isn't the dish, ultra heavy garnish sort of. You are making me want to crack open a bottle of chardonnay atm

[Penguin4x4 1,761]

o_O

TMI?

Not for the hop surely.

 

Hey guys! I just bleached my butthole! check it out!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Edited August 23, 2013 by Penguin4x4

[///M5 2,833]

o_O

TMI?

Not for the hop surely.

Why would you ingest black ink?

Squid ink is yummy

I have no idea how much it added to the pasta. I also wish the urchin was more prominent. I couldn't really define the flavor.

I don't know what it tastes like as a smell or memory.

Well with Urchin when you really taste it you'll know. It is a BAD time of year for it. REALLY BAD. For that reason they probably pull the amount they use.

I think I have had it in Japanese food.

Do they make a sushi with it? Nigiri style all wrapped up in little tubes? Nori ribbons?

Yes, call Uni. Served like they do salmon eggs. Little bed of rice, pile of Urchin guts, wrapped in seaweed. When the water is cold and its FRESH its great. It goes bad FAST.

[///M5 2,833]

o_O

TMI?

Not for the hop surely.

Why would you ingest black ink?

Squid ink is yummy

I have no idea how much it added to the pasta. I also wish the urchin was more prominent. I couldn't really define the flavor.

I don't know what it tastes like as a smell or memory.

Well with Urchin when you really taste it you'll know. It is a BAD time of year for it. REALLY BAD. For that reason they probably pull the amount they use.

I think I have had it in Japanese food.

Do they make a sushi with it? Nigiri style all wrapped up in little tubes? Nori ribbons?

Yes, call Uni. Served like they do salmon eggs. Little bed of rice, pile of Urchin guts, wrapped in seaweed. When the water is cold and its FRESH its great. It goes bad FAST.

[dem beats 1,223]

Ha, not amazing, but the Foie Gras meatball is a lovely idea.

Never had foie gras as a dish either. Just in other dishes.

It isn't the dish, ultra heavy garnish sort of. You are making me want to crack open a bottle of chardonnay atm

... I am confused.

For me I use bacon as a heavy garnish, so I could see the foie used like that, but what's with the chards?

[dem beats 1,223]

Too trendy for travail unless they do a kick on organs.

I made my Marketing Coordinator try some at a French restaurant in OC, afterwards I told her what they were. She actually thanked me Was shocked as she is a 20 something high maintenance female and I got her to eat them. Curious what "sweetbread" they serve since they can be thymus, pancreas, tongue, and of course testicles. I've seen heart labeled that way to which is the least appealing, but I'll blame the chef in that regard.

Had some AWESOME tongue at Victory 44 btw.

As a young guy I would eat tongue sammiches when I would see them. It would gross out the adults, and that was cool, but then I really liked the flavor. Most of what I had was tough though.

I also ate, and still do, the neck, gizzard, heart every time I can get it from a turky. I have never enjoyed any form of liver before though.

I love the smell of crappy made liver and onions because it reminds me of my grandma cooking for my grandfather, but I don't enjoy the flavor at all.

[Tirefryr 1,742]

I think it looks disgusting.

Some better plating is in order, but from seeing the ingredients I KNOW I want to eat it.

Let's see.  . . .   I absolutely HATE salmon, and I am allergic to eggs. . .

[Penguin4x4 1,761]

Heart has to be fresh to be good. Like, uni fresh.

[dem beats 1,223]

I think it looks disgusting.

Some better plating is in order, but from seeing the ingredients I KNOW I want to eat it.

Let's see. . . . I absolutely HATE salmon, and I am allergic to eggs. . .

... hmmmmm. Not a good dish for you.

Best to just eat pussy then.

[dem beats 1,223]

Heart has to be fresh to be good. Like, uni fresh.

I eat turky hearts all day long. Gizzards are my favorite. I even like them tough and grisly. Reminds me of thanksgiving.

[nem 2,019]

Hairless non the less.

[dem beats 1,223]

Hairless non the less.

If it's fuzzy it helps floss though.

[nem 2,019]

Heart has to be fresh to be good. Like, uni fresh.

I eat turky hearts all day long. Gizzards are my favorite. I even like them tough and grisly. Reminds me of thanksgiving.

Pickled?

[dem beats 1,223]

Heart has to be fresh to be good. Like, uni fresh.

I eat turky hearts all day long. Gizzards are my favorite. I even like them tough and grisly. Reminds me of thanksgiving.

Pickled?

never tried that. I don't know if I have had any truly "pickled" meat products.

[dem beats 1,223]

Here you go Peng.

Help you with that bleaching.

lol

http://www.cosmopolitan.com/advice/health/anal-bleaching-trend

[dem beats 1,223]

.....every man in the hop just spend 15 min reading cosmo didn't they....

Sorry about that guys....

[nem 2,019]

Never knew people did stuff like that.

[OuTLaWeD 110]

Coming from you and the way you always talk about assholes and then I see bleaching in your sentence I didn't even want to click the link lol

Edited August 23, 2013 by ChILL

[Adrian_D 520]

Salmon Benedict. Yum.

 

YUM !