[Jon Gutner]

[B][I][U][FONT=Times][SIZE=7][CODE]
I LIKEN U NEW COMPX ADDED Chefelf. BUT IT MAKE DINK. like dat uther chef sdaid r u reel shef? jus wonder
BLAHMBABAGO!!!!!

[Chefelf]

I sure am, Jon. Here's a pic of something I cooked once:



But that was a long time ago.

[looktothesky]

I sure am, Jon. Here's a pic of something I cooked once:



But that was a long time ago.

What is that?
*squints*
It looks good, but I wanna know what it is first...

[Chefelf]

Why, it's a Pistachio Encrusted Rack of Lamb of course!

[looktothesky]

Why, it's a Pistachio Encrusted Rack of Lamb of course!

Very nice. But can you make... TOAST?!

[Jordan]

Chef, has being a Chef helped the old romance life? I would imagine so.

I wish I could cook like that. Instead I have to fork out 80 bucks for a meal. Don't get me wrong dating is fun, but much more fun at a lower price.

Good thing I'm a student, this way I can get away (usually) with spending 4 bucks on a poutine for two.

[Chefelf]

Actually that was Valentine's dinner of last year for the lovely Jen and myself. However, before meeting Jen I was fairly underwhelmed by girls being impressed with it. Mostly guys just said, "Wow, you must get ALL the ladies, being able to cook like that." Girls themselves seemed fairly uninterested.

I guess finally met the right girl.

[Jen]

I have always thought that Chefelf was lying about his appeal to the ladies (and gentlemen), because all of my girlfriends (and boyfriends) have threatened, on multiple occasions, to seduce him away from me.

Just to toot Chefelf's horn a little, I thought I would include here the menu from the last big dinner he made for me:

First Course
Foie Gras
sliced and served on a buttered baguette with a sweet balsamic blackberry sauce

Second Course
Potato Crusted Sea Scallops
on a wasabi leaf drizzled with tamari-lime syrup accompanied by a cool spicy lo mein noodle salad

Third Course
Cream of Asparagus Soup
served with sauteed asparagus tips

Fourth Course
Grape Tomato, Fresh Garden Basil and Buffalo Mozzarella Salad
drizzled with extra virgin olive oil and aged balsamic vinegar

Fifth Course
Maine Lobster and Wild Mushroom Ravioli
with black truffle oil, served in a sherry-sage cream sauce

Sixth Course (Intermezzo)
Chilled Raspberry-Lime Soup
garnished with mint and fresh raspberries

Seventh Course
Mustard-Panko Crusted Salmon
served with pan browned baby Red Bliss potatoes, haricot verts and clover salad drizzled with lemon-shallot vinaigrette

Eighth Course
Anjou Pear Salad
served on a bed of Boston Bibb Lettuce and fresh watercress, drizzled with champagne vinaigrette and topped with crumbled English Stilton

Ninth Course
French Chocolate Mousse
with homemade chocolate heart candies

It was sublime.

[Jon Gutner]

[B][I][U][SIZE=1][COLOR=red]WOW!!!!!11 CHEFELF REEL GEWD. I CANTTT EVEN PRONOUNS ALL DAT STUFF???? NINE CURSE? MUST BEEE HUNgREY!!
BLAHMBABAGO!!!!!

[jyd]

how the hell you eat that much...thats like leftovers for weeks...i thought yall only ate grilled cheeses like me

[Chefelf]

Well normally I dine on only grilled cheese. The key to a nine course meal is small courses. Really small courses. And, of course, eating it over the course of nine hours.

That last paragraph really put on a clinic in different uses for the word "course".

[Reader]

That meat looks good enough for hand-to-hand combat!

[jyd]

more pictures!!!

[Heccubus]

I fancy myself a pretty good chef...or rather, I can cook a variety of simple, every-day foods without causing severe bodily harm to myself or others.

[Chefelf]

more pictures!!!

Perhaps I'll post the pics of our Valentine's dinner. I'm working on a new photo gallery currently.