Text 8958, 43 rader
Skriven 2008-06-14 23:25:00 av Michael Loo
     Kommentar till en text av NANCY BACKUS
Ärende: Soxiness 463
====================
 ML> The place was recommended by the Washingtonian, the local
 ML> magazine with "4 stars," so my brother said. I didn't
 ML> bother to verify this, as he usually is accurate on such
 ML> things, and in fact on many things that don't arouse an
 ML> emotional response, and anyhow I take such reviews with
 ML> a large grain of salt.
 NB> Reviewers can't test every item, in any case... and perhaps you
 NB> arrived there on an especially off day?  I don't take reviews as gospel
 NB> either, mostly only to give a possible interest pique...
 
I didn't mean to say that the reviewer was wrong because this
particular dish was wrong, rather that I do not believe reviewers
in general.

Once you come to know me, you'll realize that in fact I don't
trust that the testimony of other people's taste buds will be
relevant to me; plus I don't believe in the intelligence of
most reviewers, who - it strikes me - would have been lawyers,
doctors, real journalists, or auto mechanics if they'd had any
brains or talent. The obvious counter to this of course is
Corby Kummer, but he has a superabundance in the enthusiasm
department, though his intelligence and taste acuity are beyond
reproach. Oh, and Seymour Britchky, if the New York restaurant
mafia haven't had him killed yet.

So (the obvious question), why am I not a famous food critic?
Two reasons. I tried the job for a while and got very fat; and
second, I am not trying to cultivate my cruel side. I can be
pretty nasty (and enjoy it, too) when I feel like it. I once
described a fish dish as "une sorte de poisson frit d'origine
inconnue" (some kind of fried fish from an unknown source).

As far as the restaurant having a bad day, it is inconceivable
that substituting gristly beef trimmings for lamb strips can be
explained by that! If what my brother had been served was lamb
strips badly cooked, that would be a different thing. Further,
the dish I ordered was really good.

Three reasons: I don't have the initiative and competitive spirit.
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