Posted: 8/10/2009 8:02:21 PM EDT
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Ribeye
Greek type salad Brat fried in carmalized beer Penne pasta Marbled rye with butter, garlic and feta cheese Cheap Merlot Springfield M1A Loaded model Springfield 1911A1 GI model 
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First let me say I should give you an automatic -7 for posting this shit so late now I'm hungry. Thanks asshole.
+2 Ribeye looks great +2 Brat looks great +1 Good salad +1 Pasta -1 Penne not my favorite +2 That bread looks perfect +1 M1A +1 1911 +1 Reloads for both +1 Good knife +1 Drink -1 Wine -2 posted too late and pissed me the fuck off now I gotta find some food 9/10 |
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The food probably tastes great, but the assembly on the plate looks like you just dumped it all out of a bucket. Steak juices are making a mini tsunami attack on the salad.-1
Two meats are competing with each other, not complimenting like surf & turf -1 Cheap wine with good steak -1 Condition 1 on the 1911; expected, no extra points. 7/10 |
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Looks good, and I would love to sit down to that, but...
* Salad, if you must have it, belongs on a separate plate. * Again, the steak AND a bratwurst competing... * I like to see pics of the preparation and cooking processes. * Penne pasta with the bratwurst would have made sense to me, but penne with a steak...meh. For the inclusion of the excellent rifle and excellent sidearm, I'm gonna say 9/10. If you had gone with fresh cut fries, or pierogies, instead of the penne, put the salad on its own plate, and cut a piece off of the steak, to show rareness, it would have netted you an 11. I would have awarded another point for Jameson. |
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I hate to be so candid but that does not entice me at all.
1. Salad belongs in a separate plate/bowl 2. You don't mix "good" steak and brats 
3. Quotes around "steak" above because it looks grisly 4. You call that a steak? I call it a morsel 5. I am all about pasta but not with steak. 6. bread with crumbled cheese on top? 7. Sutter Home? 8. looks like you just threw food from several different meals into an eclectic pile on a plate. Sorry but all I can muster is a 5. |