De Kooning work is , my opinion, the best, with difference, the best in american abstract expresionism . Judith: I really love and appreciate this outstanding book.
Before I had this dish I was single and alone. I'm now married, a stockbroker at Lehman and generally happy. Whenever my wife wants eggs I charter a private jet to take us to Noma (we live in a nice 3 bd. 2 ba villa in St. PAUL) where we always insisted on this dish. I have refused to Crack eggs myself w.o. we hay and wild plants on it. Noma discontinued this dish in 2014. I am since divorced and half nothing
He is a liar. He uses, abuses and cheats his employees. All of his workers work for NO MONEY while he abuses them verbally and emotionally. He is a fraud and a terribly corrupt and inept cook...he is NOT a chef. A real chef never treats his staff as horribly as this egotistical monster.The film The Menu is based on his behind the scene practices. You would have to pay me $700 just to sit in this sham of a restaurant. I would rather eat pond scum...oh wait, that is on his menu.... "Pond Scum, eaten in two bites and kiss my ass as you choke it down. Enjoy".
Nada como la gastronomia Mexicana. Una de solo 4 gastronomias reconocidas como Patrimonio Inmaterial de la Humanidad por la UNESCO (la cocina, no solo algunos platillos) . La Francesa, Japonesa, Mediterranean, y claro la Mexicana tienen ese honor
The Land of slow food? Said by those people that think cooking a noodle for 6 min. is waay too long to still enjoy it raw. Name one italian (not sicilian) recipe that takes more than 45 minutes...even the oldest Parmigiano is young compared to austrian mountain cheese.
I love this. Joel really describes the essense of shooting street photography and the 'intuition' or sixth sense as he calls it that a street photographer develops. Henri Cartier Bresson was a master of it!
It's without a doubt really inventive. Instead of using imported ingredients or spices that's common to global culture it uses overlooked ingredients common to nordic countries. But from what I understand they use ingredients local to wherever the Noma restaurant is situated.
"We literally just picked some weeds from out back, told these f**** to cook their own damn egg, threw some grass pesto on it and made them sprinkle more debris over their egg and hand them a bill for $100"
Beautiful explanation, but nevertheless this child smearing remains a big bluff, which pleases only the sham, or would-be intellectuals, which their spoiled fantasy brings forth. An absolutely ugly work that has nothing whatsoever to do with art. But as the old folk wisdom says: Say 99 times "you pig" to one and the hundredth time he will grunt. For our intellectual curators who themselves were too stupid to complete a proper study, and had to deal with art history, to have something in hand, because otherwise her dad would have put them in front of the door, decades have sanctified this dirt. Otherwise, this smearing would have long since landed on the garbage, where he actually belongs.
