Down and dirty

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Down and dirty

Postby Jenise » Thu Jan 24, 2013 3:57 am

This Japanese chef is charging a lot to serve diners meals made with...dirt.

Would you bother? Not one for novelty, so at the price I'm a no....

http://www.odditycentral.com/pics/japan ... ishes.html

(Link repaired)
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Re: Down and dirty

Postby Redwinger » Thu Jan 24, 2013 9:43 am

Link doesn't work , but that probably doesn't matter much.
Between being a kid and a stint in the Army, I have little interest in eating more dirt.
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Re: Down and dirty

Postby Mike Filigenzi » Thu Jan 24, 2013 11:28 am

I think the link needs a ".html" at the end.

Read the article. What I wonder about is the texture. I don't like gritty food, but maybe this dirt consists of mostly organic stuff? In any case, I'm not intrigued with the dirt idea.

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Re: Down and dirty

Postby Robin Garr » Thu Jan 24, 2013 4:27 pm

Mike Filigenzi wrote:I think the link needs a ".html" at the end.

Fixed! :mrgreen:
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Re: Down and dirty

Postby Robin Garr » Thu Jan 24, 2013 4:28 pm

Jenise wrote:Would you bother?

Intuitively, it creeps me out. :shock:

I do like stones in my wines, though. :)
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Re: Down and dirty

Postby Dale Williams » Thu Jan 24, 2013 4:41 pm

Too bad they use only one special soil, there are possibilities for a terroir tasting menu!
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Re: Down and dirty

Postby Mark Lipton » Thu Jan 24, 2013 5:50 pm

Dale Williams wrote:Too bad they use only one special soil, there are possibilities for a terroir tasting menu!


yeah, it kind of lends a whole new meaning to "goût de terroir"

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