Monthly Archives: August 2008

From the Department of Stuff that Tickles My Funny Bone…

So…Ruby Tuesday has a commercial about all of the changes they’ve made as of late…and it features a guy who goes around the restaurant and switches the plates and lamps and uniforms and stuff. But my FAVORITE part is when he asks one of the waitresses if she likes long walks on the beach and she says, “Yes,” and he yells out, “Now you like dirt bikes!”

But, sadly, the restaurant now seems to air only an *abbreviated* version…and this does not include that particular exchange.

Thankfully, the longer one can still be found on its Web site: Our TV Commercials.

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Single Brooklyn Pizza Lovers, Your Soulmate Awaits.

Was walking by the new pizza place in my neighborhood last night and saw this:

NEW Singles’ Pizza Party

The sign in the window promises a “dazzling night of pizza-related activities.”

Also enjoyable: “The Singles Pizza Party is BYOT – Bring Your Own Toppings!”

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Brought to You by the Letter "I"

I *still* haven’t seen Into the Wild. (I had an opportunity when it was in the theater when I pounced upon some poor lad eating a knish outside Sunshine Cinema while I was working on my Yonah Schimmel story…but it was early in the school year and we were having “objectivity” shoved down our throats, so when he asked if I wanted to see the movie with him, I felt I had some moral obligation to decline.)

But I’ve *wanted* to see it. I’ve heard such good things about it. And when I was in Denali after graduation, we drove by a river and our tour guide said, “Remember the river that the guy in Into the Wild couldn’t get across? That’s it.”

So…I sort of bookmarked it in my head and finally got around to seeing it during unemployment.

And I was sooo excited at the very beginning of the film with the guy writing a postcard from Fairbanks…and all the initial shots — the Big I! Soapy Smith’s!…but then, as the majority of discs from Netflix are wont to do these days…it ground to a halt. And even after wiping the stupid thing with a damp cloth, it was *still* unplayable. (Same thing with the copy of “La Vie en Rose” they sent me. Shame on you, Netflix. If this happens again, you may get an angry missive not unlike the one I sent to FreshDirect when it forgot my hamburger buns. Woe betide!)

But it was still exciting to see familiar landmarks for a brief, shining moment. The Big I is right across from my mom’s office. (It is also, coincidentally, a country station in New Mexico.) And she’s retiring soon! So soon it will be right across from just another office building…

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Filed under Alaska, knish

Great. Claire. Cook.

I’m fact-checking a story about a Scandinavian restaurant in Hong Kong. It has a Danish proverb on its Web site: “Food tastes better when you eat it with your own spoon.”

I visited a friend in Copenhagen in the early part of the decade…and we stayed with her friend, Eric…and he spoke frequently of Danish pork during the trip. So…for a long time, I thought pig products were a big Danish export.

It wasn’t until a couple of years later that I made a comment related to what I presumed to be true of the Danes’ economy when my friend said, “I don’t think pork is as much of a Danish thing as it is an Eric thing.”

Oh.

But then I met the Danish National Ballroom Dancing Champion of 1986 at a mutual fund conference in Miami…and *he* told me that bacon is actually really popular there. So. We were sort of both right.

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Riblet: one of the rib ends in the strip of breast of lamb or veal.

I found it mildly amusing that the NYT had to define “riblet” for its audience in the third paragraph of its Applebee’s story today.

Kim Severson doesn’t really seem to hold back in this one. Like…”Among the dozen dishes on her table that day was the Georgia praline peach streusel pancake, a dish so sweet it made a Butterfinger bar seem like a refreshing palate cleanser.”

Also? Why do you suppose the CEO is called the Velvet Hammer? Because she really likes Tia Maria?

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Who knew pork pies were so sensual?

Pork Pie Baking Contest Planned

A pretty dramatic quote: “Pork pie connoisseurship uses all the senses. First the pie is held up to the light, to admire its colour and structure. A good pie must not mind being probed, prodded and poked and, when sniffed, it must have an aromatic bouquet. First the crust is nibbled and savoured. Then the wedge is bitten into, its jelly swilled from one side of the mouth to the other.”

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Stumped on where to find great catfish?

Undoubtedly the most comprehensive list of Mississippi catfish restaurants ever compiled:

www.catfishrestaurants.com

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