Comments on: Gallery of Demonic Tots and Deeply Disturbing Cuisine http://neuralgraffiti.com/archives/2006/01/26/gallery-of-demonic-tots-and-deeply-disturbing-cuisine/ phil haack: putting the hyper in hyperlink Thu, 08 Jan 2009 18:59:37 +0000 http://wordpress.org/?v=2.6.1 By: Dave http://neuralgraffiti.com/archives/2006/01/26/gallery-of-demonic-tots-and-deeply-disturbing-cuisine/#comment-2295 Dave Sun, 29 Jan 2006 19:42:48 +0000 http://neuralgraffiti.com/archives/2006/01/26/gallery-of-demonic-tots-and-deeply-disturbing-cuisine/#comment-2295 I"m going to have to check. I'm pretty sure we threw them all out in the name of efficiency though. I”m going to have to check. I’m pretty sure we threw them all out in the name of efficiency though.

]]> By: Phil Haack http://neuralgraffiti.com/archives/2006/01/26/gallery-of-demonic-tots-and-deeply-disturbing-cuisine/#comment-2294 Phil Haack Sun, 29 Jan 2006 18:59:02 +0000 http://neuralgraffiti.com/archives/2006/01/26/gallery-of-demonic-tots-and-deeply-disturbing-cuisine/#comment-2294 Well, cheese is good :) Did you keep any of those cookbooks? Well, cheese is good :)
Did you keep any of those cookbooks?

]]> By: Dave http://neuralgraffiti.com/archives/2006/01/26/gallery-of-demonic-tots-and-deeply-disturbing-cuisine/#comment-2293 Dave Sun, 29 Jan 2006 10:28:32 +0000 http://neuralgraffiti.com/archives/2006/01/26/gallery-of-demonic-tots-and-deeply-disturbing-cuisine/#comment-2293 Whoa. The Gallery of Regrettable food.... I LOVE IT. I remember coming across all these classic 60's cookbooks while cleaning out my late grandma's house... I spent hours just browsing the volumes just to see what other things they could put into aspic jelly, or turn into haute cuisine by slathering the entire dish in cheese. That was like the modus operandi (sp?) for fine dining, i guess. Good food? CHEESE! Whoa. The Gallery of Regrettable food….

I LOVE IT.

I remember coming across all these classic 60’s cookbooks while cleaning out my late grandma’s house… I spent hours just browsing the volumes just to see what other things they could put into aspic jelly, or turn into haute cuisine by slathering the entire dish in cheese.

That was like the modus operandi (sp?) for fine dining, i guess. Good food? CHEESE!

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