hollywood

I'm not so sure. Why not ship me a magnum of Beaucastel Chateauneuf du Pape and a couple of bottles of Petrus and I'll do a blind taste test. Or, I'll drink myself blind, or something.

I think Carl might still be around. He was doing the ads a couple of years ago. The weird thing is he started by selling hot dogs and they never promote dogs.

Sure, even my palate could discern the difference between Petrus and jug, however, Robinson's point is we get too dependent on the crutch of the point scoring systems and ignore our own subjective (or if you want to call it objective, bare bones objective) reactions. To our detriment.

I think you missed Ms. Robinson's point. To me, the key words were "most people." Wine tasting is very subjective for most people (and I'll include myself) because we don't have the breadth of tasting experience to be objective. Subjectivity is our default setting.

I only did it until I needed glasses. Honest!

Looks like you'll be spending even more time on eGullet, hollywood. (Is it a or a or a ?) Have I missed something? Again? There's lap dancing on eGullet? Is tommy behind this? All of the above.

I thought it was going to be about what the customers do when they've had too many and got rowdy. By the time you read this, the L.A. City Council will in all likelihood have banned lapdancing. http://www.calendarlive.com/nightlife/cl-e...on18jun18.story

You peeked!

See. This is why we can't go to war with Canada.

BTW, what was the tariff for this luscious repast (maybe breakout wine and food)?

At long last I think we have a definitive answer here: it's the silly-looking hat! Put one on, and you're a chef. Are you referring to the asshat?

Wouldn't being known as a chef enhance your chances as a muff magnet?

Are the two things mutually exclusive? Certainly the guy who invented Wesson Oil should get recognition.

Don't know about the food, but there's a great old rickety roller coaster.

Your restraint is admirable.

It was a dark and stormy night. The rain fell in Torrance, a sleepy little burg, not close enough to the big city that anyone would notice, not near enough to the beach to be fashionable, in short the perfect locale for an egomaniacal cook to set up shop posing as some kind of chef de cuisine. Enter Trent Sabatier, ex-cop, ex-con, exlax, etc., with nothing better to do this fateful night than to inquire of Cheri, the waitress recently canned from Krispy Kreme for squeezing the jelly out of one too many donuts, "What's on the menu tonight, sugar?" Subsequent investigation would prove that this was a question Cheri should not have answered.

'tis. 'taint. 'tis. 'taint.

No. More like alchemists.

Are we thinking analogically or anatomically? As a now forgotten Dick Tracy character once said, "The nation that controls magnetism will rule the world." Do you have to have a SCUBA card to be a muff diver?

Go easy on Krusty.

Louisa, if your cooking has half the drama of your writing, you're gonna kick butt. Maybe the thought is don't stop writing.

You think you can get off that easy?

There are several restaurants in La Jolla overlooking the water. You might be thinking of Top of the Cove.

You (or your avatar) look like Joe Strummer (R.I.P.).

Carl's $6 Burger (actually $3.95) really ain't half bad. But their fries have never been any good. And they have changed them several times.