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Posts posted by markovitch

  1. I think he was also referring to 2Pork Shakur..Which by the way I still find hysterical.. I think Biggie would be into it.. He did "spread the butter lyrics over hominy grit" But, 2Pac I dont think dined on the swine..

    well, Method Man said that, but it was on a Biggie Track.

    please don't defile the names of the 2 greatest hip hop artists the world has ever known. i'm begging you.

    If you want to make a hip hop reference, at least poke fun at an artist who makes puns.

    Not poking fun...sampling.

  2. I hate mine, actually.  it's never updated, profane, poorly written and downright offensive. nontheless, it's in the sig.

    Love the Jon Stewart quote in your sig ... the only reason I even have a blog is because my friends all do, and we all read each other's blogs at work and comment. It really is like passing notes in the classroom.

    irony of ironies, i read that quote in a wired.com interview.

  3. Lonnie re: a rice, a soup, a ____

    I think his analysis goes further than he thought, one can also argue that there is a null modifier in the cases of serving units:

    a [bowl of] rice

    a [cup of] soup

    a [carboard cylinder of black liquid known as] coffee

    I think this is the core of the issue--the perceived semantic unit as related to consumption-- if a speaker does not think of rice as coming in a bowl next to their stir fry, they're more likely to use the totally non-specified 'rice'

    stumptown example: When one makes Stumptown coffee at home, does one say:

    1) 'I am making coffee'

    2) 'I am making a cup/pot of coffee'


    3) % 'I am making a coffee'

    (note % denotes akwardness)

    the third is the most akward for me. when purchasing a fixed beverage from a stumptown locale, one is getting 'a [cup of] coffee.' If one assumes a fair bit of contextualization, interlocutors will assume the unit of measure (cup). I think this is pretty secure contexually--much confusion would result if one were to say:

    4) I am going to stumptown for a [pound of] coffee.

    they'd expect a white paper cup on return, not a bag o' beans.

    i think i rehashed a bit of the few posts, but oh well.

  4. my apartment has an awful fridge--whatever the setting, fresh carrots will turn soft in under 24 hours. greens wilt practically instantly, retarding doughs don't do as well as they should.

    what can I do? I think it's a combination of a bad thermostat and a straight up crappy fridge. replacing it isn't a real option.

    thoughts anyone?

  5. perhaps someone can answer my odd mag strip issue-- I inherited my grandfather's knives when he passed on, including the mag strip they'd been stored on for 60+ years. They are high carbon, ancient Sabatiers. My more, um, modern knives, mainly my Chinese Cleaver and my Furi Santoku, don't stick--is the magnet weak from age? construction? I realize the difference betweeen the old and the new is carbon content,. I'd like to keep the mag strip, but i also want to store all my knives on it! any thoughts?

  6. IML--news to me. have you any sources I could scope? I've heard what eilen mentions about espresso-based drinks and indefinite articles, which makes sense--there's never a pot of latte brewing.

    that said, it was a seminal moment in my linguistic career when I heard my cousin ask for a 'root beer coke'

  7. I just returned from a short trip to the UK, and my nerdy word-geek self noticed that British people tend to refer to 'a coffee' as opposed to 'tea' (not 'a tea'), and usage suggests that coffee is a 'count noun' as opposed to a 'mass noun' (alternately an 'uncountable noun'). I have my own theory about this, but I wanted to ask the crowd here at egullet if anyone else can rep for my observations, or if anyone has noticed idiosycracies in how beverages are used in conversation.


  8. I'd consider making her a really nice dinner if I were you.  :wink:

    From talking to a chef at the weekend, they hate people warning about allergies and intolerances - it's potentially a legal nightmare for them. Personally, I think it's an unfair burden on the chefs.

    are you serious? I think that's a pretty unfair thing to say--what's next, expecting paraplegics to stay home because their wheelchairs are an inconvenience? it's the service industry--some places are popular enough to not compromise, some are happy to do so.

    It's not like we plan on demanding an allergy-specific menu; I'm asking about restaurants at which ordering per her specific allergies would be easy to do straight from the menu.

  9. I am going to visit a dear friend who is studying for a year at Oxford. I'd like to take her out to dinner. Problems: she is vegetarian, and verrry lactose intolerant. Because of this (and monetary considerations) she rarely, if ever dines out. I'd like to surprise her by taking her out to eat somewhere flexible enough to accomodate her, and be tasty. anyone have a suggestion?



  10. i did things like this in college--about 5 events in 2 years. i lived in a house of a size not conducive to large parties, so good food + good booze +forcing people to dress up and be social was a great shtik. not enough to attract attention, of course, but they're a lot of fun for all, if you do your homework and manage food cost appropriately.

  11. As an avid single malt scotch and bourbon drinker who has tried most of them, my personal favs and, IMHO, the best out there would be: Pappy Van Winkle's (save some money and buy the 15 y/o over the 20), A.H. Hirsch 16 y/o, Jefferson Reserve, and Bookers. These are all pretty expensive ($50-80) but worth it in my book.

    I have a bottle of Eagle Rare 17 y/o which is very good, though lighter in style from the above. A cheaper, though still very good, brand would include Woodford Reserve ($28). If you like bourbon then you would also probably like Rye, which is very good and tends to be cheaper. A bottle of Old Overholt (for about $12) is very smooth and quite enjoyable. A bottle of Michters small batch rye ($50), while expensive, is worth it. Hope these help and enjoy!

    a dear friend of mine bought some Eagle rare and Buffalo Trace on her last trip home--my brother lives in england so I tend to give him gifts of bourbon. I gave him the eagle rare, and kept the Trace. The trace is excellent, with heavy notes of bitter chocolate... mmmm. I want some now, and it's only 9:30 in the morning! :blink:

  12. I think the fine folks at the OED would be more interested in McD's new uses for words. McDs certainly field tests all of this ad nauseum so the fact that they are using these phrases is a fairly trustwothy sign of public acceptability. they're in the business of describing language use, not chastising 'misuse.'

    About 'gift' as a verb, why not? we already have 're-gifting' as a popular phrase and activity. If you want to turn out blame, I think Seinfeld popularized that one.

    as for the constant undercapitalization, i'm confident that is on purpose--with the new 'im' culture and teenagers wearing out their thumbs txting people, capitalization has certainly taken a back seat. People have become dependent on their computers to do their capitalizing for them--when there isn't a mechanism to fix their lazy typing, they hardly notice. Tis a sign of the times, my friends.

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