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Things that are pissing you off- Food & Drink Edition - Page 179

post #2671 of 2844
links.
post #2672 of 2844
www.chuckeats.com
post #2673 of 2844
Quote:
Originally Posted by itsstillmatt View Post

www.chuckeats.com
oh. my.
post #2674 of 2844
Quote:
Originally Posted by foodguy View Post

oh. my.

i like this post. singularity.
post #2675 of 2844
Quote:
Originally Posted by itsstillmatt View Post

www.chuckeats.com

Thank you. This shall be hours of entertainment.
post #2676 of 2844
That's joyous.
post #2677 of 2844
You're just mad that Sanctum Santorum's never had "a dinner for Matt", aren't you?
post #2678 of 2844
Quote:
Originally Posted by ehkay View Post

You're just mad that Sanctum Santorum's never had "a dinner for Matt", aren't you?

I was upset that my last meal at Saison had precious little froth. I don/t know if I mentioned this, but the new space is absolutely beautiful. The problem is that the best (communal) table is really set up for people who love to photograph. When we asked to be moved, they thought we were nuts. n.b. the anchovy dish smells a little like Santorum, NTTAWWT.
post #2679 of 2844
Thread Starter 
Quote:
Originally Posted by foodguy View Post

for matt: to atone for my sins.
Masa's drool.gif
post #2680 of 2844
At a Chinese wedding reception dinner right now and they are serving ice wine even before the first course is out. What kind of plebeian crowd is this?
post #2681 of 2844
Quote:
Originally Posted by foodguy View Post

all writers think that. the difference is when you have other people agreeing. but if you didn't have that confidence, you'd never put anything on paper (or electrons, as it were). honestly, it takes a lot of years of writing before you can actually know when what you've written is bad or good. i look back on pieces i wrote 25 years ago that i thought were really terrific, and i'm embarrassed. and, very occasionally, vice versa.
the last 20 years, th ough, have been an uninterrupted run of brilliance. trust me.

I'm honestly the opposite. I think most of what I write is crap, and when somebody tells me it's great, it always comes as a shock. I had a professor ask me to read a paper at an undergrad symposium once that I had written in about 4 hours the night before it was turned in (I did not, however, tell him that), and one of the questions I got when I presented it, from somebody else in the class, was "how do you learn to write like that?". I had no idea how to respond to that. Practice?

And yet, I write.
post #2682 of 2844
Quote:
Originally Posted by foodguy View Post

all writers think that. the difference is when you have other people agreeing. but if you didn't have that confidence, you'd never put anything on paper (or electrons, as it were). honestly, it takes a lot of years of writing before you can actually know when what you've written is bad or good. i look back on pieces i wrote 25 years ago that i thought were really terrific, and i'm embarrassed. and, very occasionally, vice versa.
the last 20 years, th ough, have been an uninterrupted run of brilliance. trust me.


My dad (been writing for longer than fg believe it or not) told me when I started that he will read stuff even from 10 years ago and he can't believe he wrote it.
Quote:
Originally Posted by Cary Grant View Post

shog[1].gif

You are a Tumblrist. You're an entirely different self-indulgent beast.

JK.

I think you've figured out the best use of Tumblr; quick, pithy photo-heavy posts and it works quite well.
post #2683 of 2844
Interesting- you read via Tumblr? I tagged autoposts to Tumblr mostly as an afterthought. I prefer people view at Wordpress. smile.gif
post #2684 of 2844
Quote:
Originally Posted by Cary Grant View Post

Interesting- you read via Tumblr? I tagged autoposts to Tumblr mostly as an afterthought. I prefer people view at Wordpress. smile.gif

I get the FB notifications and click on them. You're in luck, it used to be fg who got auto social media love from me but now its all you.
post #2685 of 2844
I may re-visit the food blogger phenomenon later. Depending on interest received, of course.
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