Neither shocked nor awed
What should be scaring the Barneys pants off print journasaurs is this: In the time it took me to gimp the mile and a half home from the press lunch at Cafe Boulud, someone got a blog post up. I was...
View ArticleNow if she could bake 600 hot dogs in 5 minutes. . .
I actually liked the Seawinkle piece on the nutcase who bakes so many cookies her husband barely knows what to do; my consort and I thought it was sidling toward worthiness of the other hubby’s...
View ArticleForty stars for an Asian bistro
Given all the brouhaha over a code of ethics for food bloggers, though, it’s probably worth remembering how the gullible guy with a taste for towel-snapping wound up in such a position of ostensible...
View ArticleSkinny arms and all
Of course, just after we get in from the theater a block from the Os I stumble across more of the self-righteous hectoring that seems to be guaranteed publication in all the newspapers that were either...
View ArticleFlush up to 20 lbs. from your colon
Also funny to watch Panchito get his expandable knickers in a knot over the Big O’s choice of a date-night destination. Anyone with a quarter of a brain understood any restaurant would be the wrong...
View Article“Creepy goth” almost makes it tantalizing
My compliments to I Feel Bad About My Dreck. The turkey is officially off the ground, although it was not surprising to read that the stinker that is “GI Joe” is actually flying. I may have to break...
View ArticleLeast useful utensil in a ditch: Shovel
Out in Second Life in food, I was not surprised that Mr. Cook’s pulled back his asbestos gauntlet so soon after throwing it down before Mme Ami. Someone must have reminded him he relies on a...
View ArticleOne more cup of butter before he comes
Speaking of which, Mme Ami ran a TwitPoll the other day on what the best word is to describe people who are interested in food, rather than the execrable “foodie.” I suggested “normal” but now see it...
View ArticleTwo Fat Ladies for a new generation
Thanks to my addiction to digital doughnuts, I look at so much stuff online I can’t recall exactly where I saw someone quoted as saying viewers might be confused by food shows — “What the heck’s a...
View ArticleNo fake Playbill restaurant reviews, either
Obviously, I don’t get out enough. My consort treated me to “Long Story Short” on Broadway, and I was first stunned to see not just a whole new hotel at the top of the subway stairs at 44th Street but...
View ArticleSpeck and a trout
Speaking of this Beardshit, though, I can’t be the only woman stunned by the bizarre coverage in the hometown paper — not in the party pages but in the food and under-advertised-wine section — of two...
View Article“Cooking in the Loop”
Mme Ami had some good thoughts on the sorry state of old-line food writing as a career these days, but I thought she was most right in directing people toward more tangible ways to connect with the...
View ArticleFeatherdusted
New abbreviation: t(oo)s(tupid)/d(idn’t)f(inish). And that would apply to two “buy the book!” journalism-as-shilling features. One made me wonder why an old, and an old white guy at that, would be...
View Article
