Ten, No, Eleven Things I’ve Learned Since I Started This Blog…
…and Two Questions I Can’t Answer
1) There’s no “n” in restaurateur.
2) The plural of “prima ballerina” is “prime ballerine.”
3) Restaurants with decent interiors (Thai House Express, Zagat Décor Score: 12, Food inspection score: 78) aren’t always cleaner than restaurants with crappy interiors (San Tung, Zagat Décor Score: 8, Food inspection score: 94)
4) It’s mascarpone, not marscapone.
5) Hircine is to goat as bovine is to cow.
6) Puttanesca sauce means sauce of the whore. See Waiter Rant and Wikipedia.
7) Michael Bauer reads, and responds to, his e-mail.
8) It’s Salvadoran, not Salvadorian.
9) You get flamed if you praise Michael Mina.
10) You get flamed if you diss Michael Mina.
11) The bubbles in a glass of beer get larger and accelerate as they rise. In more than 30 years of beer drinking, I'd never noticed this until a guy sitting next to me at a bar pointed it out.
And the questions I can't answer...
1) Why is someone from Ethiopia an Ethiopian but someone from Somalia a Somali?
2) How did the New York Strip Steak get its name? Is it named after the city or the state?
Anyone know? Inform us in the comments section.
My god, who'd have thought my introducing you to the pleasures of deep fried hot dogs would lead you to this? Do I owe you congratulations or an apology?
Reply to this
Sue, I'll accept the congratulations with thanks. No apology necessary. Neither my grumpy disposition nor my gluttony are anyone's responsibility but my own!
Everyone else, here's the backstory -- Sue is a good friend who was my second-year roomate at business school. Among other things, she introduced me the the joys of deep fried hot dogs (I still think that deep fried fat is way over the top) and the Dark and Stormy (an excellent beverage -- if you live in San Francisco I highly recommend that you try one at the bar at Range, as long as you aren't Tom Ammiano). She also taught me how to correctly pronounce "neither."
Reply to this