[CR]Re: valued tastes, distinctive flavors, ettiquette and twizzlers.


Example: Production Builders:Cinelli:Laser

Date: Thu, 02 May 2002 10:35:07 -0400
From: ben kamen <ko_te_jebe@mac.com>
To: <classicrendezvous@bikelist.org>
In-Reply-To: <CATFOODSDAmwtyL813L00001753@catfood.nt.phred.org>
Subject: [CR]Re: valued tastes, distinctive flavors, ettiquette and twizzlers.

5/2/02 8:23 AMclassicrendezvous-request@bikelist.org
> Why strawberry anyway? Did I miss that section in the Secret
> Framebuilders Handbook and Resturaunt Guide? It wouldn't be the first
> time I muffed one of the rules; being from California and all. I mean,
> we really got no culture our here, really.
> Brian Baylis
> La Mesa, CA
> Mad scientist comming to NC to play Dr. Frakenstein with Twizzlers and
> doughnuts.

krispy cremes and cherry twizzlers, huh?

brian....not everything associated with good tatse comes straight from the larrousse gastronomie. who better than you to bring about a major change in the palate and style of flavors that may one day be the custom rather than the exception.

i should hope that you posses the thickskin and wisdom to endure luddites still with their safe "meat and 3 veg" version of twizzlers. you know that next year those that scorned you will also be the first to claim that they were at the very start of the gastronomique trend they once derided you for.

all facts aside i am still stuck for a suitable beverage to not only accompany the flavors you seek to espouse but but that are a compliment to the unique flavor balance. from a wealth of trying every known soda with all manner of food groups i can only suggest, and about time too, for the much maligned good old fashioned cream soda to be appreciated for the fine concoction that it is as to the best of my knowledge it could be the perfect accompaniment to match the sublime, and very unique offering of krispy creme's and cherry twizzlers.

indeed the thought of watermelon twizzlers is such an out there flavor that the likes of will take 20 years before its used on iron chef and i dont think molto mario has the temerity to find such a dish in any existing province of italy.

in contact as i write with the food network as martha stewart , who posseses fine taste and immeasurable charm and savvy, is willing to produce a special weekly slot highlihting the lesser known food styles and palates that become from the the frame buiulding/painting and cycling enthuiasts.

where once we could have ordered a ploughmnans lunch and thought good and very clever knowing about the culture from where it was derived we are soon to sit at many a fine establishment and orders a "brazer's plate" off the menu and know that the company we are in will immediately recognise us as devout and distinctive foodies with gastonomique savvy but also be sure that the maitre'd' will take notice and be offered a prime table that is usually reserved for celebrity and the filthy rich.

salute you for challenging the cognoscenti and offering a new direction. i suggest perhaps leaving your first name for friends and officially calling yourself Guide Michelin Baylis followed by the ubiquitous **** {four star rated*}.

ciao

ben "pepto bismol shareholder" kamen NYC (looking much like london)

Nb: thos that think * denotes an octane rating really need to go to europe ;-)