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<blockquote style="position: relative; padding-left: 55px;"><section><a href="https://official.resource.org/users/carlmalamud/statuses/112586597291617864">Carl Malamud (carlmalamud@official.resource.org)'s status on Sunday, 09-Jun-2024 21:19:02 JST</a><a href="https://official.resource.org/@carlmalamud" title="carlmalamud@official.resource.org"><img src="https://gnusocial.jp/avatar/73828-48-20221215001831.webp" width="48" height="48" alt="Carl Malamud" style="position: absolute; left: 0; top: 0;">Carl Malamud</a></section><article><p>"Rasmus Munk, chef of the eighth-best restaurant in the world, Alchemist, in Copenhagen, pipes a mousse of lamb brains and foie gras into a bleached lamb skull, then garnishes it with ants and roasted mealworms." <a href="https://www.nytimes.com/2024/06/07/dining/what-makes-a-50-best-restaurant.html?unlocked_article_code=1.yU0.DOj6.ybAKG-D5lqz0&amp;smid=url-share" rel="nofollow noreferrer">https://www.nytimes.com/2024/06/07/dining/what-makes-a-50-best-restaurant.html?unlocked_article_code=1.yU0.DOj6.ybAKG-D5lqz0&amp;smid=url-share</a></p></article><footer><a rel="bookmark" href="https://gnusocial.jp/conversation/3215297#notice-6350062">In conversation</a><time datetime="2024-06-09T21:19:02+09:00" title="Sunday, 09-Jun-2024 21:19:02 JST">about 6 months ago</time> <span>from <span><a href="https://official.resource.org/@carlmalamud/112586597291617864" rel="external" title="Sent from official.resource.org via ActivityPub">official.resource.org</a></span></span><a href="https://official.resource.org/@carlmalamud/112586597291617864">permalink</a><h4>Attachments</h4><ol><li><article><header><div>Domain not in remote thumbnail source whitelist: static01.nyt.com</div><h5><a href="https://www.nytimes.com/2024/06/07/dining/what-makes-a-50-best-restaurant.html?unlocked_article_code=1.yU0.DOj6.ybAKG-D5lqz0&amp;smid=url-share">Are These Really ‘the World’s 50 Best Restaurants’?</a></h5><div> from <span>By Pete Wells</span></div></header><div>The places on this year’s “50 Best” list are endurance tests, theatrical spectacles, monuments to ego and — the two most frightening words in dining — “immersive experiences.”</div><footer></footer></article></li></ol></footer></blockquote>

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Carl Malamud (carlmalamud@official.resource.org)'s status on Sunday, 09-Jun-2024 21:19:02 JST Carl Malamud
"Rasmus Munk, chef of the eighth-best restaurant in the world, Alchemist, in Copenhagen, pipes a mousse of lamb brains and foie gras into a bleached lamb skull, then garnishes it with ants and roasted mealworms." https://www.nytimes.com/2024/06/07/dining/what-makes-a-50-best-restaurant.html?unlocked_article_code=1.yU0.DOj6.ybAKG-D5lqz0&smid=url-share
In conversationabout 6 months ago from official.resource.orgpermalink
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  Are These Really ‘the World’s 50 Best Restaurants’?
  from By Pete Wells
  The places on this year’s “50 Best” list are endurance tests, theatrical spectacles, monuments to ego and — the two most frightening words in dining — “immersive experiences.”

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