g'day m80s! hows aboot we get dickered and do food related activities how nice!
this thread is for anyone to post a cook-along, bake-along, drink-along, pickle-along or OC food/drink pics, post your meals post your hauls or what ever if you dont want to make or use another thread
last thread >>8572200
>for me it's the McPatti...
im srry m8 that is not how rare pattis work you must go hunting in other OC threads, gotta catch em all :^)
my sleep schedule isnt even as sophisticated as that m8, my shit is all jacked and constantly changes due to work, this will all change to a more normie schedule in the next month or so hopefully permenantly
i am an unprofessional cook, i credit /ck/ for getting me into it and google is my sidekick, and thx m8 very flattering if I could gro dat fro like The Ross id maybe consider it
so im doing a bit of cleaning and having a beer and AN ENTIRE BOTTLE OF RUM while i decide about food habbenings
4 years of college to learn that my hero was a lie...
m8 i dont think youve been playing the correct way
so i seen a few anons in a different thread makin ribs and i needs me some too now, making an easy rub with brown sugar, some of Butterstix McGullicutty's special spice mix(salt pepper and garlic powdr) and some cayenne
also being very underwhelmed by this new stout from Arlington tx
been in the oven a while now kinda experimenting here since its hard to screw up ribs
my special bbq sauce recipe is mix 2 bbq sauces together maybe add some of my new favorite mustard
Spoiler Alert: this shit is dank son
ya its p good stuff, found it in the international section at HEB, they had a few other german kinds too
ok so im to the flipping and basting part, gonna keep this up for a while and get some sides going in a bit
holy fuck I kek'd
My parents just sold their house and I was there last week tossing/sorting my old stuff from years ago. I found my Pogs and Magic Cards. I kept all the Pogs and a few Magic Card packs for sentimental reasons.
Seeing the Pogs was a nostalgic trip. I actually remembered most of them, but I didn't see any of the slammers unfortunately, maybe they were in the bottom of the container.
What was that, 1994 or so?
it was the same time as the OJ trial my friend had a slammer with a pic of OJ behind bars, "OJs in the slammer"...we are old
ok im trying something different with sprouts besides my usual
>this will all change to a more normie schedule in the next month or so hopefully permenantly
That's what I said 18 years ago. If you're like me, your internal clock is fucked for good from shift work and overtime.
everything was really good, i fried up the shredded sprouts then tossed in some fresh spinach shit was dope, also used cream cheese in the taters shit was also dope
yeah i live around my work schedule thats why im changing it to be more normal lol
fuck that looks good as shit OP. Love your threads. Give Patti a belly rub for me.
I'm making rice and my cat does not hang out with me like patti
30 min sitting in the sieve after rinsing a shit load of times. Feel free to tell me I make rice like an autist
Washes off the starch iirc, so it's not gluey. Here's the rice, doing a solid 1hr soak before turning the machine on.
A little wetter than it should be but the taste is ok. Maybe because it's a new crop I should use a smidgen less water than the pot suggests. Gonna eat it with some pickled cucumbers.
Doing a lunch prep for the week so this was dinner. Seasoned cucumbers from hmart are tasty. Cubes are fish cakes.
Roasting sweet potatoes and sous vide some chicken thighs, both with a ton of rosemary just for fun.
Still not sure if I'm being memed on but I like the sous vide.
What the fuck. The mild had mumps like 2 or 3 years ago. Fuck you chinks
Butter garlic sauteed shrimp with spinach and pesto spaghetti.
Did you know most shrimp is harvested with slave labor
Looks slammin, OP. I posted these ribs a couple days ago and coincidentally I used that same sweet and spicy bbq sauce from HEB. Neat pogs
oh shit sonny
moms gave me v day chocolates and took me to sams club! and I got the 3 newest DJ Screw albums(chapters 318-320) ITS A CELEBRATION BITCHES
>not pictured: 20lbs chicken, pallet of TP, 800lbs of cat products
fuckin space shanties m80
bout to separate and vac seal some wangz
fockin lol, let me explain better
my mom gave me chocolate cuz im a loser and we're corny like that
she has sams club membership so she helps me get things that are hard to transport on motorbike, and then i pirated new dj screw albums
Made some wings and sprouts nothing fancy
lol no I deep fried them, I vac sealed those to freeze
yeah i work a lot but i dont know id like doing a schedule like that
looks like good rice id have to mix something unhealthy with it
give that bitch some pogs bitches love pogs:^)
i need to start prepping lunches and shit im very lazy during the week
either yer hands are giant or id need like 3 servings m8
those look much better than mine, heb has some decent sauces
yeah i do sour cream every now and then saw another anon say cream chz was good
Jerk grilled chicken breast with homemade hummus and rocket
Hummus was good but not the right consistency; I don't have a food processor so had to crush the chickpeas by hand
had random tapas for dinner so this is the cat that doesn't hang out with me in the kitchen
yesterday I didn't want to sear chicken on the stove and deal with the smoke and grease, but it was also raining, so I put my portable stove on a box outside my patio door (there's an awning) and cooked it while trying to keep the cat from bolting.
10/10 autism would attempt again sans rain
You're drunk anon. so am I. Let's go to sleep.
With great relish
Actually it's a bit of a pain because it was windy and cold today and I think it fucked my sear, pan was not nice and hot, but thanks to sous vide, inside still ok
How'd I do?
>Lamb shoulder steak on clearance, marinated overnight in Yasou Greek dressing and grilled.
>Green beans cooked in olive oil with shallots and garlic.
>Pilaf from a box.
Went a bit heavy on the garlic. But that's mostly aesthetic. It tasted good.
look at me i made general tsos but ran out of time to make rice
looks pretty good, I plan to make a pretty strong charcoal filter built into a 5 gal bucket soon so that i can cook stuff indoors without smogging the whole place up, just figured out my hood isnt even evacuating it just has a filter lol
lol thats just coloring on the bottom of the glass, thats funny tho
Id tear that shit up m8, garlic looks about right
rice is overrated, thems some asian style nuggers now
how long past the due date is mayo good for if left unopened? my aunt works at a grocery store and she keeps giving my dad the expired mayo they take off the shelf and i'm kinda scared to eat it
I feel so bad for him now. If my hair goes one way or another for just an inch, I begin to think I look mentally retarded, so keeping it in a style you hate, permanently, for the rest of your professional life, would drive me insane. I think I'd legitimately quit after a few months of so.
Yo, I know I'm super late, but do you know how much per pound those chicken legs and thighs were? I'm from Hawaii, so I like to compare all the mainland prices with Hawaii prices, just so I can get a better understanding of what costs are like over-seas. I think a comparable tray of chicken drumsticks over here would go for about $2.50 a pound, so relatively speaking, I don't think it'd be too bad.
m8 just eat some and if u get the bubble guts throw it out, you just need to start making some heavy mayo recipes i fucking love mayo
Im in houston TX m80, desu I dont pay a lot of attention to meat prices, I have a pack of drumsticks in the freezer that were bought at $1.87/lb that my mom gave me after cleaning out her freezer, I just buy stuff i see on sale and vac seal it
the "Butterstix" thing is refering to Paula Deen, she is the ButterQueen who rules over ButterstixKingdom with a Butterfist, she is not to be underestimated and I did probably not invent that
So i installed a light under the cabinet, need to get a warmer bulb im not really feeling the hospital vibe
was just a cheap florescent i got from walmart for another project years ago, I have more I may use for a little herb box or shop lights
so im in a british mood so that means its time to bastardize cuisine from another culture how fun
>cat on side
>cat in the vicinity of food you will consume
>100 replies of samefag fuckery
thats on my list m8 but i have to have roast drippings to do it right which is something i need to fuck with more
aww yeeaahh boi
so im making fish and chips loosely based around the homie Altons rrecipe, the secret ingredient here is semi crappy mexican beer which is probably not very popular in UK
>implying I'm not you jackposting about my samefaggotry
making tartar sauce with a kick because i like it thats why
ok you scallywags i maybe had like 3 half-shots too many but im about to make things happen, oils a heatin and got the batter and tartar chillin in the fridge
bout to parboil these taters cuz i am constantly experimenting with taters
overflowed the fry again i am a fire hazard lol
what fish is that?
I made some cod last week with like 1.5 lbs of little loins, sprinkled with no salt lemon pepper seasoning and some parsley
ate that with a trader joes rice mix and sprouts
I know it's boring and all but I was doing a low sodium thing so whatever
celebrated my low blood pressure with some chinese buffet
a normie couple came in and I had to school them on how the buffet worked
I guess all they could handle was one plate or so and they booked
for a second I finally thought I had some competition because everyone always just weighs the food out and eats in or leaves but never gets the buffet lke me
wrong pic was tryhing to get a better angle there instead of standing above my food before sitting
had a couple donuts for dessert
glazed & frosted flowers and sour cream cakes
for lunch today I fell for the mcchicken meme
protip: get the mcdouble instead or now they are having 2 mcfish or 2 med fries mix & match for 4$
going to try to use the mccoupon again tomorrow for another free shamrock shake
Indian buffet for me
Desserts were goat
I really hope you start eating better soon, man
I'll be back on low sodium monday or sunday
I really don't think it's even possible to eat an unhealty low sodium diet unless you just eat tons of nuts, fruits, oats
what desserts do they have? that is the only thing missing from my buffet because it's just some tiny hole in the wall chinese place that doesn't even advertise a buffet
you should see all the tupperware things of rice and veggies (no sauce) that I've been eating for the past weeks/months compared to my splurging
I actually might make some bbq pineapple chicken with rice tomorrow which is actually quite healthy and low sodium except for the naturally occurring salt in chicken
It changes but they have usually 3 different options. I've seen gulab jamun, kulfi, the shredded sweet carrot mash, the rice pudding soup ish thing, the rice soup with the weird thin noodles, ay I keep forgetting the names. The carrot one is amazing
Looks comfy m8
I'm doin some gay nip pancake shit
Using a carbon steel pan on an electric range is literally hell with the heat level. Hard to get it hot enough to rise but cool enough not to burn.
Cooking up some sick day food.
I'm doing my version of Kalbi. They're marinating atm....I'll post as soon as they're done broiling (It's late, and I don't feel like heating up the grill).
Just letting them cool for a sec...
End of the Month Pizza. Made it with some stuff I had laying around the fridge before they went bad. The orange stuff is pumpkin cubes. Made the dough with 40% durum flour and the rest with regular flour since that is what I had. It was edible.
both were very fresh but the idiot could have taken 1/2 a second extra and assembled the sandwich properly
second lunch was costco and donuts
wanted to get a bunch of jelly ones but someone must have had a party and wiped out all but one so settled for boston cremes 1 jelly and a chocolate cake with frosting
do you dip that in ketchup or something?
Having beers every where, this one was a mistake
are you kidding me?!?!?!?!?!? REEEEEEEEEEEEEEEEE
Made a coconut cream pie today.
today I have special treat for you
because it is sunday here in ausland I have cooked braised leg of lamb
first gotta make stuffing for the lamb
this is chopped parsley, rosemary, garlic, shallots and ginger powder + salt & pepper
then you gotta debone the leg of lamb, trim the excess fat, stuff it and tie it up
once you done that, you gotta heat up your roasting tray/casserole dish, chuck some oil in it and brown all sides of the lamb
once done, put the leg on a plate and then fry up the bones and any other fat/meat offcuts from the lamb
chuck them on the same plate as the leg of lamb when those are brown and then begin frying up some onions and carrots
not many photos of the next couple parts, but ill type em anyway
once the veg is done, you want to deglaze the pan with about 2 cups of red wine
let the alcohol cook out of the wine and reduce it by about half its volume
then, stir in about 3 tbsp of tomato paste, 3 large unpeeled cloves of garlic and some parsley springs, 2 sprigs of rosemary and a bay leaf
add the lamb back with all the bones and off cuts too, and also add the cooked veg back
bring back up to the boil then cover in a lid or a couple layers of aluminium foil
put on the lower half of the oven at about 180 degree celcius
cook for around 3 hours in the oven, turning the lamb and basting every half hour
then take the lamb out and transfer it to a plate with all the bones and off cuts, then sieve the stock it is sitting, making sure to mash up all the garlic and other stuff in it and push that through
you then need to degrease the stock by scooping it off with a spoon
once done, add the stock back to roasting tray/casserole dish and add the lamb back aswell, bring to a boil and then simmer for another half hour
alri, now to fun part
you want to cut your potatoes into big cylinder/elongated oval shapes about 1 inch high and pat them dry with a towel
then melt some duck/goose fat in a pan on a medium-high heat, or you can use clarified butter or butter mixed with oil if you cant find
add your potatoes and cook for about 2 minutes, constantly shaking them
because the potatoes arent pre cooked before sauteeing, they will stick very easily to the pan, so you need to move around a lot
flip em over after 2 mins and do the same on other side and then repeat another time for each side
you can add some garlic and rosemary in like i did
once thats done you want to cover the pan and cook on each side for about 4-5 mins, remembering to shake them every so often, however they wont stick as frequently anymore
flip over, cook for another 4-5 mins and then repeat again on each side
when the lamb is done, you want to take it out and rest it for about 10 mins
meanwhile you want to reduce your sauce you cooked the lamb in and then season to taste
then once thats done its all ready to serve
i also served with some steamed broccoli potatoes also served with some freshly chopped tarragon, parsley and chives
the recipe is in julia child's mastering the art of french cooking if you guys want the full thing
Then seasoned and vac sealed split chicken breast and a ribeye for sv later this week. First time doing breast, hard as hell to find skin on breast desu
Then spaghetto sauce, taking pictures of spaghetti sauce is never attractive so sorry bout that. Added creminis, bell peppers, fresh basil, ground beef and onions to this.
I'll give you some sauce advice, if you have a sauce with meat or chunky stuff don't use spaghetti, if you want to use a long pasta use tagliatelle, the sauce would stick better without leaving a lot of it in the plate, spaghetti are better with creamier sauces like plain tomato, pesto, carbonara and other stuff like that
>sauce: I'm italian
gonna fry up some chicken after i clean stuff a bit
Threw a marinade together letting it chill out a few hours
really? Bob Ross was an amazing guy, he only did things to make people happy. It doesnt surprise me that he had to sacrifice part of his personal life to appease the public, he loved his audience.
Well the there are two main characters and the one who does all the thinking never leaves his house unless he must. So there is a big reveal in the end, if you want something you could actually solve yourself if you put your mind to it then Agatha Christie may be more your style.
Yeah its not so much about the "solve it yourself" as it is the big leap of faith or trust fall in the author and protagonist that I found annoying after reading too many Sherlock stories. I like detective books though... I gave New York Trilogy a try, but that was just too bizarre.
I just like Poe's style because he's very deliberate and allows your imagination to stretch further than the words, kind of why I like Columbo too I guess. He spends more time describing the facts of a case than extravagant red herrings I enjoy the simplicity in prose and situation, I think Agatha Christie is a bit too wordy. In any case, Ill probably check out Rex Stout.
ok so fell asleep last night so this here chicken is gonna be a big lunch
trying to make the breading spicy
this is first dredge, i will give it 15 or so minutes to chill before the second, i am keeping it covered because for like a week ive had a gnat problem and they are starting to drive me mental im running around chasing them with a vacume cleaner, the cats are not amused
m8 those instant taters are the shit when you are feeling lazy, also that gravy is good just have to season it a bit to taste
ok 2nd dredge complete, will let these sit at least another 20-30 minutes while i prep sides and chase gnats
Get one of these.
Peel potatoes, put into heavy pyrex covered cassarole dish.
Zap for 8-10 mins
Put into Mouil
Never ever buy shitty packet potatoes again.
Also gravy i basically stock thickened with roux. Just get a pack of campbells and add it to your own roux instead.
Protip: Add chopped thyme/tarragon and it will literally taste like what you get in restaurants.
i did that shit dont work great, at this point it is like 3 gnats and they got that Kenyan speed
m8 i appreciate the advice, im about to make real mash right now, those are for after work when im tired, that particular brand is damn good and you boil water in a pot and its done, i dont really use the microwave much
Lol sometimes I'm at work I ran out of time after I ate
So I'm on vacation in New York and visiting all the best restaurants in Manhattan. Can I blog post here since all my normie friends think fine dining is the ultimate meme?
First class longhaul is mostly pretty good. Food is still shit though
But caviar at 36000ft is pretty good regardless.
Supposedly veal oyster blade. Its better than the microwaveable meals they serve in Economy I guess?
One of the most disgusting burgers I've ever eaten
Yeah, food alone wasn't worth the ticket cost, but the free booze and bed made up for it. No idea if all airlines are so accomodating but the hostess didn't cut anyone off all flight even after the 10th or so
A pilgrimage to flavour town. Mr fieri was not available for autographs
Caviar on toasted brioche with slow poached egg yolk. The egg yolk ruined it imo
Raw Scallops on black truffle toast with chives. One of the better plates
Black Bass with a spiced apple jus. Normally not a huge fan of fish but this was wonderful
Lobster poached in butter with a winter vegetable tapioca. Lobster was bordering on rubbery. Pretty disappointing for a restaurant of this calibre
Lastly was venision with pickled cabbage and chestnut purée. There was supposed to be another two courses after this, but I had terrible diarrhoea and had to leave the restaurant early...
Total cost was $238 for the tasting menu + tips. Since I had to leave early they comped the drinks for me which was nice. Overall the food was something of a let down for somewhere that's supposed to have 3 Michelin stars.
I flew JFK-HKG CX F and the food was OK. Obviously probably catering is better ex HKG, but I flew NRT-JFK JL F and I prefer JL's style of service probably because I post on a flemmish pottery board but I digress. The breakfast into HK was excellent. They serve GOAT smoothies.
Ha, I flew the opposite direction to you, but overnight. Their signature cocktails were really good at least. Normally I'm all Qantas because >muh patriotism (and muh status credits) but I ended up being in Hong Kong for work around the time
Had dinner and slept in the wing then went to the pier breakfast, a drink, and a massage. Breakfast was some pretty terrible eggs benedict but dinner in the wing was pretty good esp considering it was free
Eleven Madison Park was not a meme. EMP was goddamn incredible.
Some amuse Bouche to start. I've already forgotten every single one of these names, but they were all a delicious
Eggs benedict Caviar. This is the most delicious thing I've ever had in my life.
Caviar with cheese and bacon, with an egg jelly underneat, served with mini English muffins. Indescribably good
Foie gras on french toast with pickled ginger. Maybe the second most delicious thing I've ever had? This was actually the first time I've had foie gras so it was pretty unreal
Normally I would have, but I'm so jetlagged right now that wine would put me straight to sleep. Their cocktails are awesome though, and the waiters there are extremely good at helping you pick something you'll enjoy
Lobster tail was next. Nothing special here, it wasn't bad, but a bit disappointing after the first two courses
Roasted squash with bone marrow. Anyone who lives even remotely close to NYC should make a reservation right now because this place is just next level
Braised oxtail with mashed potato and black truffle. So tender that you eat it with a spoon
There was a cheese course in between here that I didn't get photos of. It was some Connecticut cows milk cheese baked in some batter.
Then a baked Alaska they flambé at the table for you. Very cool stuff
>Anyone who lives even remotely close to NYC should make a reservation right now because this place is just next level
Yeah but it's $300 before wine, I mean uh... I've dropped $120 a head for meals before but this is just taking it to the next level
I didn't see any other patrons get to go in, so I think this was a special treat for me, but I was given a tour of the kitchen, got to speak to Chef Daniel Humm for a bit, and then they made me some spiced apple cider
Sushi Nakazawa was $200pp after tips
Jean George was $550pp after tips
Le Bernardin was $410 after tips
This place was $300 and miles better than any of those. Fun fact, they have 31 chefs and 39 servers for 108 patrons a night
A game for end of the night. They bring 4 blocks of chocolate from 4 different animals (cow, buffalo, sheep, goat), and you have to guess which bar comes from which animal. They gave me a free cocktail because I got them all right
Don't drink and drive OP, I used to think nothing will happen and I got a DUI after 4 beers and lost my fucking CDL for a year.
Then to make it better while I was still on probation my friend was killed by a drunk driver while he was crossing the street and I couldn't drink the pain away for another year.
Fucked my life up family
I do drink, and had wine pairings at jean george and Le Bernardin. EMP wine pairings are only another $120 or so if you choose to have it
They gave me a jar of muesli for breakfast the next day as well?
Also, since I mentioned I was Australian, the bartender went and tried to make me a cocktail based on Peach Melba. It was a pretty good attempt as well
You're probably not missing too much. I like the champagnes at the start and the dessert wines at the end, but the dry wines they serve with the mains I only drink for traditions sake. I usually have to drink a few cocktails before I can choke those down
At the bottom part of the tin, hidden in the photo is a thin layer of a kind of jelly made from egg yolk, then above that is a layer of bacon and creamed egg white. Finally the top is the actual caviar (royal ostera I think they said), with some grated American cheese around it. Finally it's topped with a dollop of hollandaise sauce. The whole dish is just warm creamy decadent goodness. Really, if you're ever in NYC go to EMP because It's honestly the best meal I've ever had. And somehow the foie gras for the next course was even better
shoulda seared it all over but I was a bit lazy. sv chicken breast with some chicken rub, thyme, lemon and butter.
Per Se is actually a very nice restaurant, meme chip aside. Easily the best decor of all the 3 star places in Manhattan
It came with some truffle custard. It was actually really good as well, but I still had to laugh at the lack of self awareness of it.
Per Se is one of the most beautiful restaurants I've been to and it's definetly another place in New York you must visit if you go. Fireplace and views of Central Park at sunset?
Some more amuse-bouche to start. Something something corenetto. I got a lot of free wine for reasons I'll explain later and am kinda drunk
Hey look! More caviar, with oysters and tapioca sabyon
Lubina with clams and chorizo emulsion. I actually got a bone in my fish which is pretty much unheard of for a 3 star restaurant, and would've been pretty disappointing except
Black truffle pasta. Normally an extra $125 for this dish, they gave it to me for free as apology for the fish bone. Also comped was a very good wine they selected to pair with it. That fishbone ended up being worth $185.
I've never had truffles before, and I'm not really sure what the fuss is tbqh. They tasted like a nice mushroom, but certainly not $100 nice
Some dick breast with smoked ricotta and pine nuts
Dessert here was silly. They brought out 7 small dishes for you to try. I only managed a bite of each, and it was definitely quantity of quality
Compressed golden pineapple
Coconut ice cream
Swiss roll (pictured)
Mocha ice cream in an espresso glass
Chocolate coated hazelnuts
Thanks for sharing, anon.
I asked my mom if they could take me to the French Laundry for my birthday this year (they took my grandparents there something like a decade ago for a big anniversary) and she said it would cost something like twelve hundred dollars for three of us after alcohol, so I said, "nah, fuck it".
Thanks for tolerating my blogposts anon!
If I ever find myself down in California I'll shout you dinner there anon.
Thomas Keller easily has the worst value for money fine dining restaurants (except Masa, but that's a whole other level again of bullshit price gouging). and those supplementary costs leave a bad taste in my mouth. $100 for a few mouthfuls of wagyu beef? When I could get the exact same grade as part of Le Bernardin's menu for no extra charge? Oh and if I don't pay up, then I have to eat some lamb instead? It's fucking extortion. Lucky the food is damn good
Fun fact, per Se has a big screen with live feed of the French laundry kitchen in theirs, so you can watch them on the other side of the country work.
Oh and since I'm finished in NYC, I'd give a final ranking of all the three star joints.
1. EMP: 10/10 literally the best meal I've ever had, all for $295
2. Per Se: 8.5/10 a few hiccups, but the food was of high quality and I got comped a bunch of crap. Oh and the dining room is just stunning $410
3. Le Bernardin: 8/10 if I liked seafood more, I'd probably rate this much higher. Food was impeccable $450 with a wine pairing after tips
4. Jean-George: 6.5/10 this is the only place I was served dishes I didnt enjoy. Their caviar and poached egg yolk tasted like just egg yolk, and their food was deserts were also pretty bad. $550, but $200 of that was alcohol
5. Masa: 2/10 fuck you pal, sushi shouldn't cost $800
>I got comped a bunch of crap
Yeah, the story of the French Laundry dinner was that they got brought so many little dishes and in between bites that weren't listed on the menu that their 9 course meal ended up being more like a 25 course meal.
The wine list also starts at something like $200, and if you bring your own wine it can't be from the region, and there's something like a $150 corkage fee.
Clay pot chicken with roasted carrots and frozen fries
Plated and threw on a shitton of parsley for absolutely no reason
>Easily the best decor of all the 3 star places in Manhattan
Really.? Maybe we have different tastes, or that shot doesn't do it justice, but it looks a bit like you're in a mid-upscale hotel restaurant/lobby to me.
I'm not trying to be cocky it just doesn't seem like a notably impressive atmosphere, but maybe I'm missing something. Do you have any more shots of the dining room?
Your meal there looked quite nice, by the way. Thanks for posting.
Hopefully this one is a little better. The place is right above Columbus Circle overlooking Central Park. I was lucky enough to be there just a sunset hit as well, so I might be a little biased about it.
There's also a huge fireplace against the wall which was very pretty
m8 those donuts were fresh from the shop so they would be impossible to slice, i have done that with less quality donuts tho
I want to thank everybody for the OC i have been too busy to comment much but i enjoy looking at it all, thanks to fancy restaurant anon, that stuff looks way too high class for me, i imagine it tastes wild but im too poor to be eating that, looks good tho, hope you enjoyed your trip to fattyclapistan