Monday, October 24, 2005

fallacies

I take it back -- there is a such a thing as a luscious, elegant new world pinot noir. Too bad I forgot what it was called as soon as I saw the price tag.

There's an old joke where a chap asks another chap: "Describe the worst blowjob you ever had" and the chap replies: "Terrific." Well, I feel the same away about meals. A really good one is just a bonus -- but really any old thing will do.

Perhaps, sir, you should not be writing about food for the Times [via].

My command of Greek is not what it was, but I'm pretty sure this chick is saying that many bloggers are homos. All I know is that "gastro-surfer" sounds gay in every language.

8 Comments:

Anonymous Laufrine said...

Damn, the Mole knows more about cooking than this guy...
grim indeed.

Mon Oct 24, 08:35:00 PM GMT  
Blogger sac said...

That Greek chick is correct, in any language.

Mon Oct 24, 08:54:00 PM GMT  
Blogger alizinha said...

Kochilas is pretty cool--got to meet her a few months ago at Pylos, where she's consulting chef. Unfortunately, we didn't discuss the gayness of food blogging...

Mon Oct 24, 09:37:00 PM GMT  
Blogger mmw said...

I think she was saying that many bloggers are the same, [Gk. homos], which is also true.

Do you read modern Greek? Because you should translate this post on Powell's infamous Op-Ed immediatiately.

Mon Oct 24, 09:47:00 PM GMT  
Blogger L'Emmerdeur said...

Ali-Z asked me to translate that linked blog entry for you. That is 30 minutes of Warcraft I'll never get back:

'This morning, I read Mrs. Kochilas' article in Ta Nea.

I found it on my desk when I first entered. Georgakis had downloaded it from somewhere on the web, and printed it in full color on A3 paper. So that I could see it, and enjoy it. "I've saved it on the net, too," he said. It seems I'm not the only one to whom it is important, seeing my name in the newspapers (and not in an obituary, or, worse yet, in a wedding announcements). Therefore, I thank Mrs. Kochilas very much, for noticing me and honoring me. And I agree completely with her, that there exists an "under the table" gastronomic activity, mostly contained and embraced on the web. [that last bit is tough - literally: "that is housed and embraced in large part by the net"]

This rebellion of flavor, is expressed in the best possible way by Julie Powell herself, on her blog, The Julie/Julia Project to which I was initially sent by kuk and I am grateful to him for that.

[in English] "But I am strong. And I have had enough. Enough of the $40 olive oils and imported semolina flour and "please, Turkish oregano only." If I read one more dining guru gushing about "honest ingredients, treated with respect," I shall vomit, sir. And "Market Menus"? Dont get me started. The well-meant "food revolution" Alice Waters instigated some thirty years ago has metastasized horribly. The Victorians served Strawberries Romanoff in December; now we demonstrate our superiority by serving our organic, dewy heirloom strawberries only during the two-week period when they can be picked ripe off the vine at the boutique farm down the road from our Hamptons bungalow. People speak of gleaning the green markets for the freshest this, the thinnest that, the greenest or firmest or softest whatever, as if what they're doing is a selfless act of consummate care and good taste, rather than the privileged activity of someone who doesn't have to work for a living.

The more things change, the more they stay the same."


And I honestly get the urge to kiss her every time I read the phrases "exceptional virgin olive oil", "frsh ground pepper", and "sea salt" in an article, that is addressed to Greeks. As if there exists a Greek who doesn't have in their home exceptional virgin olive oil and sea salt, or as if my mother's fish soup that contains powdered pepper, purchased loose from Evripidou*, isn't the best fish soup in the world.

The kitchen-bloggers the world over, search for adventure, never intimate that they've arrived, know that the road is ahead and the "beautiful journey" awaits them. And whether their cooking is simple, or gourmet, they are in essence simple because as Mrs. Kochilas says, they don't expect anything in return for their offering. They simply give.

Did I say thank you? Thank you, Mrs. Kochilas.'

*A street in Athens with numerous old-style retailers.

Tue Oct 25, 01:14:00 AM GMT  
Blogger emotional_anaemia said...

Emmerdeur, εξαιρετικό παρθένο ελαιόλαδο, is a modern phrase currently used among the so called connaisseurs for extra virgin olive oil. Twas meant as an irony to all those people, that keep trying to impress us with their "prescieuses ridicules" language rather than, with the importance of what they say.

Wed Oct 26, 08:30:00 AM GMT  
Blogger L'Emmerdeur said...

Sorry, I didn't realize that the connoisseurs in Greece used the word "εξαιρετικό" for the English "extra".

Now it makes sense. (Not bad, for someone who wasn't born in Greece, and hasn't lived there since 1988)

Wed Oct 26, 02:43:00 PM GMT  
Blogger emotional_anaemia said...

No. Not bad at all!

Thu Oct 27, 11:01:00 AM GMT  

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