Pepperidge Farm sent two boxes of crackers to my office. Wilonsky saw them and ran over to Jimmy's, returning with some cured meat and a hunk of cheese. My desk is now covered by crumbs, two empty boxes, white wrapping paper of the kind you find at, oh, an Italian shop selling salami, and a dirty knife which someone probably expects me to clean.
And he apparently used my notes for one of next week's posts as a cutting board. Anyway, so much for this week's prize.
Now on to the non-winners:
Responding to Veggie Guy's piece on Dream Cafe in Addison, bc found three suffixes that work with the word 'douche,' none of them being 'bag.' To wit: "I like that Addison has both douchey apartments and douchelly named foods. Douchetastic, Eddie G."
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One from Worzel Gummidge requires some context, but it is a stunner. I received a press release touting some program headed by Mario Batali "and/or" Martina McBride, a program encouraging people to "have more meaningful dinners together" as this would foster regular interaction. Quoth Mr. Gummidge: "They may have invented 'The Restaurant.'"
Some other standouts included kYle's note attached to On The Range: "Nice article about one of my fave dishes, but you forgot the long winded and confusing Rick Bayless quote."
The Mill took a thoughtful approach to last week's Handle The Proof, where I spoke of my disdain for the measured pour: "In any of the hot cocktail bars (like Rye or Death and Company in NY) everything is measured using jiggers and bar spoons. I agree, that everything should be consistent,however to play Devil's Advocate let me ask this: If you pour hundreds of drinks a week don't you think you could accurately home in on a consistent measured pour? I'm always reminded of the great Cajun Cook (not chef) Justin Wilson. He had a trick where he would pour spice in his hand and then into a measuring spoon to show, that indeed, his free measurement was exact. I think any good intoxicologist should be able to be consistent in his pour."
But the winner of two empty boxes of crackers is this, from TLS (responding to my rant about San Antonio's plans to combat obesity by changing recipes and, possibly, imposing rules on restaurants): "Mandating the publication of calorie counts and changing up the recipes will not lead to trim and fit people. You either have a fat ass or you don't. And if you do have a fat ass and don't like it then YOU should figure out how to get rid of it! In the meantime, if anyone messes with chips and queso I will go on a hunger strike because life ain't worth living."