Economic Gourmet Mugs

'Today the Yuan rose against the pork belly, the chicken beak, the eel, the wanton, and the egg noodle.'

"Your food didn't melt, young man... this is the soup course."

"I know you didn't order the snails, sir. They're complimentary with the salad."

"When I was your age. I was really smelly."

The wonderful world of cheese.

Build Your Own Portfolio

'This is one of our most recent vintages!'

"So this coffee shop if your 'hangout'?"

'The heart and eyes feel nothing, but the stomach and ears are completely infatuated.'

'Plastic corks, then screw caps; when they come out with a flip-n-sip Chateau Petrus I'm hanging up my tastevin.'

"And I'm teaming that burned sausage up with a warm, flat local lager."

"I just finished your manuscript and I found the ending delicious."

It turns out they don't go together so well,

'Waiter...my entrée fell over.'

"I feel like we are the polyester of dairy products."

"Keep your glasses on. It will look like twice as much."

"I forgot to take a pic of the tacos."

Gaston's Gourmet Truckstop

'You wanted to be a wine maker in the worst way, Paul - and you've succeeded.'

Every time you make a blend, somewhere, a wine maker dies.

'If by 'great', you mean 'terrible', then yes, we have plenty of great beers for under $4.00 a six-pack.'

French wine

"Everything taste so divinely artisanal."

"Ten Dollars?! I can't eat that." Bob was on a strict low-cost diet.

Too much cilantro

'I'm sure M'lady will appreciate the mashed potatoes. Our chef uses only grass-fed single-udder butter.'

"Hmmm ... you're right — I forgot the brie."

"Hmmm... low ash content. Smells like someone switched to canola oil... wait, is that tripe I smell?"

"Yes, we have blue cheese. Do you want it in electric, sky or navy blue?"

To do before Saturday...

'No, I'm not the sommelier; in fact, I don't even work here - I've just always wanted to try this wine.'

The Main Types of Cheese

'He doesn't ask for a menu... he asks for an estimate!'

"Grass...Grass and more damn grass... What I wouldn't give for a lightly poached Dover sole with a garlic infused tarragon sauce."

"The recipe said to let the chicken rest after it comes out of the oven!"