hollywood

I beg to differ. So, he's a lefty. So, he plays a right handed guitar upside down. So did McCartney in the early years--a bass guitar, I'll grant you, but still a guitar. So much for originality. The man just had great technique. He'd have had great technique if he played a left handed guitar right handed.

If I'm not mistaken, the Greek plate-throwing place is Papadakis Taverna, 301 W. Sixth St., San Pedro. Good place to go with a group. It's more about energy than food in my view. But some really like the food.

Carrying the musical analogy forward........... It's 1967, Hendrix is playing the guitar behind his back, with his teeth, etc. Complicated techinque, yes. But did it produce his best, most soulful music? Absolutely not. The crowd might have reacted to such tricks momentarily, but would they go out and buy LP's featuring solely such moves? No way. OTOH, there is something about watching the flames dance around in a preparation of Cafe Brulot. But does it make it taste any better/different?

If you like duck, you could consider a former 3 star that's now a 2 star but could regain its (lost) star, La Tour D'Argent. For sheer wow, Guy Savoy is going to be hard to beat, but those prices. If you want a wild card up and coming situation, consider L'Astrance or Le Maison Blanche.

In Long Beach, there are a number of passable restaurants in the block on Pine beginning at Broadway. But I'd go to nearby San Pedro to Sixth Street Bistro, 354 W. 6th. It's Mediterrean food.

"Nader-like appeals to democracy and "the people." . . . It is as if the editors of Consumer Reports were to declare that their patient, meticulous, objective, and very expensive testing of air conditioners and washing machines actually resulted in a less accurate product guide than one based solely on the random and self-selected reports of buyers, whose opinions alone they would henceforth solicit. An unfairly loaded contrast, inasmuch as Nader's reputation was built on a CR-like exposure of auto defects, even though he didn't have the same elaborate research facilities to back them up." This is a bit off topic but illustrates the fact that a little knowledge is sometimes just a little knowledge. Ralph Nader made his reputation on "Unsafe at Any Speed" in which he exposed purported defects in the Chevy Corvair. In reality, the real work was done by the late attorney Dave Harney who tried 7 or 8 Corvair cases before finally beating GM's attorney, John Costanzo. As I understand it, the young Mr. Nader was fortunate enough to trail behind Mr. Harney and get the info he needed for his book. In its own way, Zagat relies on reviewers who reiterate the opinions of critics, particularly with respect to high end places.

If you want to stay with California, I'd get a case of White Rock Claret and see how it develops over the years. Or, search out some older bottles of same. Cheers.

Within the context of your examples, I guess I see your point. But after we add on a lot of qualifiers, where does it get us? Like putting aside tulip crazes, South Sea Bubbles, advertising creating wants/needs, good and bad years, all other things being equal, etc. Then, it seems like it still only works for things that are produced in a sizeable quantity and capable of being replicated. The opposite would be art (definitely a case of things that aren't fungible). I might not think a particular Picasso is worth it, but it doesn't matter economically because the seller only has to find one buyer. And, who's to say my judgment is right or wrong? Couldn't a particular meal in a particular restaurant strike two particular cultivated patrons differently?

By train...hmmmm.... Can you get to Eze in the South? Can you get to Cancale (Maison de Bricourt)? Can you get to Les Crayeres in Reims? Can you get to Bas Breau near Versailles?

I still can't figure out if you are saying something really obvious, or something profound. (Were you raised by Jesuits?) Is it that if you want something good, you pay for it. And, if you pay for it, you get it. Therefore, you get what you pay for? (Who could argue with that?) Or, is it that we could somehow come up with a classification of things that are inherently, immutably good and no one can change the accuracy of that? (Who wouldn't argue against that?)

First, I had to laugh yesterday when channel surfing and coming upon an Iron Chef episode on which one (at least) of the competitors prepared pork belly with bacon. Didn't stop to see how it turned out. Second, and I do hope you will clear this up, your quote confuses me. Are you saying that due to invisibility, we can't just decide in the abstract that certain food or its ingredients are inherently better? Or, just the opposite? This debate at points is reminiscent of arguments about Andrew Sarris' auteur theory of film criticism or, perhaps a closer example, the 1855 classed growths of the Medoc. The problem for Sarris was that even the best director could churn out a clunker (of course, Sarris could always blame studio interference). The problem with wine is that there are bad vintages. Kinda messes up the inherency argument, don't you think?

Steve, Likewise, I'm sure on the merits. Never intended (as I'm sure you are aware) to compare anything to area rugs--a separate issue, which seems to be why you raisied the matter? Even Stephen Weed could appreciate the joys of area rugs from the Hearst collection. In short, area rugs--red herring. Back to spaghetti, specifically. Disagree about the carpet generalizations, generally. Seems like people got sold on so-so wall-to-wall only to realize that hardwood with an area rug of quality was superior. Just a case of salesmanship. Sometimes it works; sometimes, it's an Edsel. Think you (knowingly) underestimate the herd. By definition, herd is so large as to have a profound economic effect. You can't dis herd out of one side of your mouth and not choke on it at the same time. Need the Heimlich? Again, what about fads, trends, conformity, etc.? Where would pop journalism, boards like this, etc. be without some portion (hoping for more) of herd? Here's something to consider (aside from capitulation on spaghetti): where's the food in all this? Your rejoinders seem cut from the medium is the message cloth, not on some butcher block. Is it all about food, or is it about clever writing? Herd or no herd, show me that lowly shaghetti hasn't leapt in price without any Platonic basis therefore. Admit it, this organic talk is just self-serving b.s. Interesting, but still just b.s.

Let's see, how do you explain the vacillating preference for hardwood vs. carpet? First, the rich had hardwood. The poor didn't. Then, the rich had carpet and the poor had hardwood. Now, the rich have/want hardwood again. Not a food example, you say? Spaghetti. There used to be an inverse correlation between spaghetti consumption and socioeconomic status. The more you ate, the poorer you were. Today, I doubt it. Your "theory" ignores fads, trends, conformity, the herd mentality, etc. Read some Tom Wolfe. This "organic process" what the hell is this? Plato's theory of the forms? So, there's a form of a filet mignon? With all respect, you can eat theory. I'll settle for the real thing.

Calvin Trillin was not available, so I asked Moby. He said: "please respect our right to disagree with you, cos who knows, maybe you're wrong. personally i think that none of us have the ability to fathom even 1/1,000,000,000,000th of the universe (if it is a universe). but maybe i'm wrong. have i rambled too much again? sorry. i've said it before, and i'll say it again, the universe is a complicated place. and our belief systems should reflect that fact, and our belief systems should be based on humility and respect for the belief systems of others." Gosh!

You read Hertzberg too? Bien sur.

In the midst of all this rhetorical flash, I sometimes find it useful to sit back and ponder: W.W.C.T.S.? What would Calvin Trillin say?

What about Waverly Root? And, in another tongue, what about Escoffier?

When I read words like this I think I really am an existentialist. Is Arthur Andersen your accountant?

Extremism in the defense of the alimentary is no vice? Yeah, but sooner or later, it all goes to your middle.

Strange that there are only 2 choices: the fine and the cheap. What about the mediocre? Here you will see the opportunity for a good wordsmith to shine. He can go on a rant about how awful everything is, or he can look for some diamond in the rough. Or, there's the if only angle. Let's face it due to its ubiquity, mediocrity is what we are all most familar with. Perhaps it "deserves" more attention?

Yes, but if you call them fava beans........

Any tips on where I can find these particular Languedoc wines in the LA area?

Actually, the Weber Master Touch Grill has basically a sauce pan underneath it that is better at catching the ashes. My brother inherited an old Char Broil box grill from our Dad, which he has lovingly cared for and partially restored (new wheels, new paint, new grills) which still grills well and smokes a mean turkey. They don't seem to make this one anymore. Must be something similar out there though.

If memory serves, Niebaum Coppola also has a nice upscale book, food & gizmo store. And lots of Coppola memorabilia to gander at.

I thought I heard it was the mirepoix that made it.