This has probably already been said, but I feel bad for all the people that were probably extremely excited to start working there--the cooks, the wine folks, the front-of-house. It would be sort of like waking up on Christmas morning and going downstairs to open the presents, only to have someone tell you "nope, sorry, go back to bed, have to wait another month."
Anyone remember that Beastie Boys lyric: "'Cause I got more spice than the Frugal Gourmet!" I read a letter that his daughter wrote to the Beastie Boys (in Grand Royal magazine) once, years ago. She wrote that The Frugal was "pleased" with the mention and that he liked the Beastie Boys. So that makes him cool in my book. I'm easy.
The first texts devoted to table manners started to appear at the beginning of the 12th century and diners were admonished to "keep their elbows down." It was indeed to create an illusion of personal space. Most houses did not devote areas specifically to eating, so space was at a premium. There was no fixed dining table, just some boards laid on trestles (hence the term "set the table"). In most texts you were also told to keep upsetting conversation to a minimum, use comforting words, and be lighthearted. Obviously never been to Thanksgiving dinner at my uncle's house when politics comes up.
I've got one of those. It's staring me in the face right now. It's got pens in it, and it's on the computer desk. EDIT: to say I've also received a Stir Chef (which is an electronic pot-stirring device) and one of those Chef Wizards, which is that tong/spoon/whip tool. These have all been given to me by the same lady, hopefully as a joke.
There's a "British-Indian" pub back home that serves good food and on Friday nights, the accordian guy gets up and stomps on the bar while he plays. I always liked that.
Mr. Pibb is sort of like one step up from Dr. Rocket, a generic soda also meant to compete with Dr. Pepper. I drank it from a vending machine outside of a K-Mart once. Anyone else? I thought the article was funny. I was a little disappointed he didn't mention my personal favorite way to eat pork rinds, which is with hot sauce.
Savory bread pudding, I also enjoy savory chive French toast. Or you could go the Middle Ages route and use the bread as a thickener/binder for sauces. Have been reading about this lately, but never tried it.
Word. Wasn't happy to see this one pop back up to the top. EDIT: to say whoops! It was linked somewhere, and by posting, *I* popped it back up to the top! Just like earlier today, when I mixed up Italy and Spain in my International Cuisine class, and made focaccia on Spanish Food day! This $32,000 education has taught me nothing! I give up.