hollywood
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Posts posted by hollywood
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But the article didn't mention the real NW hipster beer, Olympia stubbies. They trigger another old fart diatribe about Oregon's bottle bill (the nation's first) and the beverage industry's claims that it would drive them out of business. I'll reminisce about the old days when all beer came in stubbies, and the bottles would often be cloudy from repeated trips through the bottling line (while the subject hipster is rolling his/her eyes and trying to slip away).
I've drunk my share of the industrial domestic beers. Luke warm Oly was only slightly worse than ice cold Blitz, and the economy beer of choice back in the day was Bohemian (quarts, 3 for a buck). But I've reached the point in my life where, if I can't have a decent beer (and none of that crap with fruit flavor), I'd rather drink water.
Jim
What was the deal with the Little Oly? What were they, 6 ounces? You just had to open twice as many.
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Do keep writing between now and mid-August. Whether or not you're working in a kitchen your depiction of Parisian life is thorougly enjoyable.
Word. Lotsa words.
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Don't know that particular thong, but hum a few bars and Matthew B will thing it.
I talked to Uma about the thong and she burst into song.
It's the same old thong
But with a different meaning
Since you been gone
It's the same old thong
But with a different meaning
Since you been gone
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hollywood and matthewb were clearly separated at birth. clearly. i feel that my title as "king of the meaningless post" is in danger. time to regroup and rethink.
We are not worthy.
We are not worthy.
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That's not what I hear.
You're still listening to those rumors?
You mean the ones about the prisoner and the thong?
If you can get Uma to wear an eGullet thong for two days, I'll wear it to the Heartland paella cookout.
If I could get Uma in an eGullet thong.....
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That's not what I hear.
You're still listening to those rumors?
You mean the ones about the prisoner and the thong?
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One of you should wear the thong, snap a pic of you wearing said thong, then send both pic & unwashed thong.
Geez, guys, be nice to Sam.
And, no, I'm not volunteering.
I thought that was a lawn gnome thing??? Maybe the gnome could wear the thong at various culinary hot spots?
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IIRC, when I was very young PBR used to sponsor boxing on TV. They had a snappy little jingle sung by gregarious male voices that went like this:
What'll ya have? Pabst Blue Ribbon.
What'll ya have? Pabst Blue Ribbon.
What'll ya have? Pabst Blue Ribbon.
Pabst Blue Ribbon Beer.
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Ms. Robinson,
If a friend were starting a cellar, which two or three dozen bottles would you suggest to begin?
Cheers & thanks
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Dude, I'm mentally beaming you a chili cheese burger. Hope it makes it.
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. I commend Virbila and company for their efforts, but next time they'd better plan on publishing a book. A volume with about as many pages as the new Harry Potter should do it.
Oddly, she (Virbilia) seems to have avoided a book of reviews. You'd have to go back, I think, to Lois Dwan to find a Times reviewer doing a book on local restaurants.
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Every year about this time S. Irene Virbilia and her minions trot out an issue of the LA Times Magazine devoted to SoCal Restaurants. Having only glimpsed this online, it appears they've done a more comprehensive almost Zagat like job (given the listing of 300 places) this time around. In past years, the idea seemed to be to list a top 40 and some up and comers and note a few others of interest. It appears the reviewers have tried a little harder to dig for more than just the usual haute spots although outside of Japanese the coverage of Asian eateries, particularly Thai, seems scant. This is definitely an issue worth digesting. http://www.calendarlive.com/dining/cl-rest...0322jun22.story
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Here's another way to evaluate wines. http://www.calendarlive.com/nightlife/club...ut19jun19.story
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I so regret that you were not here before the purge. It would have been fun.
Tell me more of this purge? it sounds really interesting!
When you pass, I think, twenty posts, you can go to the eGullet Site Talk Board and read the "Anti-eGullet Weblog" thread for the scoop on this. The thing is at least one of the purgees has very strong opinions about wine (favoring Old World vines with terroir from certain regions of France only) and is not shy about sharing his opinions.
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That creepy smiling star thing is what gets me. It's almost as creepy as the branded "M's" on the McGriddle sandwiches.
Does it talk in the commercials or something?
I'm not sure of the star's history. Usually it's just a graphic thing, a logo. One of their cheapest burgers is called The Famous Star.
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I regularly organise tastings with knowledgeable and less knowledgable wine lovers. There are usually two camps (roughly speaking and making a big stereotyping here):
- the lovers of the big dramatic wines, who value extraction and immediate impact more than length and finale. Usually, these guys like new world, new oak, low acidity, Cabernet, Chardonnay, Southern Italy, Southern Rhone (etc.)
- The lovers of aroma and fruit, looking for balance and elegance. The power is secundary. These wine lovers usually prefer Pinot Noir, high acidity, no new oak, Loire, Nebbiolo, Mosel, etc.
Anybody recognizing this sort of trend?
I so regret that you were not here before the purge. It would have been fun.
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It's definitely not Dame. That's the equivalent of a knight. The Beatles got the OBE, and everybody called them John Paul George & Ringo.
I need to call Jancis "John, Paul George and Ringo"?
You're quick. Are you British? Maybe we can get you some initials.
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Thanks for the recommendations.
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That burger actually looks exceptionally nice for a fast-food burger.
Frightening.
I've been in Carl's drive thru lines with a number of cars ahead of me, and it's never taken more than 10 minutes. Something was wrong at the store you visited.
With regard to the Ortega burger, I think you can still pay 10-15 cents more and get an Ortega added to any of their sandwiches. The Ortegas retain a little more of their true flavor than the onions but still aren't up to the real thing.
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I suggest you put the resumes on the back burner and work every personal contact you can think of. Doesn't Patina Group have a restaurant up there? Did you burn that bridge? If not, knock on the door. Or advertise yourself as a personal chef and go to work for some wealthy folk. Good luck.
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You're right about the ribeye. You're right about In N Out. But something's wrong with that Carl's. No way that order should have taken more than about 5-10 minutes. They just don't have those sorts of waiting times. You're also right about the onions. Generally, the onions on fast food sandwiches seem devoid of any onionness. Maybe you'd have liked one of the bacon cheese burgers better, but I doubt it given the waiting time and their anemic bacon. Here's some recent P.R. about Karcher (who's no longer in charge as I get it). Note that they have had over 1,000 total stores for some time. It's just the Carl's they are counting at this point. http://www.phoenix.med.va.gov/public_affai..._bio_w_logo.pdf
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So do we have call her Dame Jancis from now on or Lady Robinson?Us Yankees don't know about this stuff.
It's definitely not Dame. That's the equivalent of a knight. The Beatles got the OBE, and everybody called them John Paul George & Ringo.
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Thinking of having a little Bastille Day Soiree. What would be some wine to serve in the up to $20 range?
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Have any of the wine geeks out there graphed a standard-deviation type thing for the wine ratings (of same wines) by Parker, WS, Tanzer, et al.?
In the end, you don't drink numbers. You drink the wine.
LA Provisions II
in California: Cooking & Baking
Posted
Last night the best steak in Los Angeles was at our house. We ate it with joy. It came from Gus's Meats, 949 S. Ogden, (323) 937-4622. These were pound and a half bone-in prime rib eyes. Delicious. You can't just drive up and get them, you have to call Harvey in the morning (before 10 if you want anything other than pork) and place your order. He doesn't cut on Saturday and is only open then from 7:00-10:00 for pickups. You drive up in the alley of what is mostly a residential neighborhood and go to the back door to see Harvey. It's almost like a speakeasy or something. Harvey wraps them in plastic and paper and generally takes care with his steaks. When I unwrapped them, I thought there was a lot of fat left on the meat. But, when I grilled them, they came out great. So pink and dense on the inside. Instead of resenting the fat, I came to enjoy carefully slicing away at it to reveal jewels of red meat. And, yes, I ate some fat as well. The rib eyes were about $9.75 a pound and worth every penny and then some.