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October 24, 2009

The Comment of the Week

I know it's bad of me, but I still laugh every time I reread this comment, which was in response to a very odd comment under the Richard Pirone entry. And anything that can make me laugh out loud as the end of Daylight Savings Time looms gets my vote for Comment of the Week. EL

Well, jjt, unless you somehow caused his death, remorse would indeed be an odd response to the news. You would not have had to leave your preferred neighborhoods to enjoy Country Fare, but then it's probably just as well for the rest of us that you stay put.


I have to give a shout out to Dante for this fine image, which appeared under the Gino Troia post, as well. EL


In the eternal hereafter, we have levels of Hell for the Italian cooks who “suck” as well as those arrogant enough to point this out to them.

The cooks who “suck” spend their days on a level full of crowded, brightly light converted row house eateries, drinking Chianti out of small juice glasses and feeding each other antipasto and brioche discussing the latest bocce tournament results. All they have to watch are re-runs of “The Galloping Gourmet with Graham Kerr” and “The Frugal Gourmet” with Jeff Smith. All they have to listen to are badly mastered Al Martino albums.

The arrogant sits on a level in semi-darkness and silence, although he can hear the “suckers,” distantly. He has nothing to watch except his own linguini slowly drying out. He dines alone.

Posted by: Dante Alighieri | October 20, 2009 9:46 PM

Posted by Elizabeth Large at 8:37 PM | | Comments (2)
        

Comments

EL, you scared me when you mentioned the end of daylight savings time--I had to check. We don't change our clocks just yet!

No, I'm just anticipating. EL

She got me too Dahlink!

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About this blog
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.

He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.
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