Comments on: Snobs Unite! http://www.nonfamous.com/wp/2003/04/23/snobs-unite/ commentary on the world around us, with an effort to keep paranoia at the lowest healthy level Thu, 08 Jan 2009 12:04:12 +0000 http://wordpress.org/?v=2.2 By: jay http://www.nonfamous.com/wp/2003/04/23/snobs-unite/#comment-103 jay Wed, 31 Dec 1969 19:00:00 +0000 http://www.nonfamous.com/wp/2003/04/23/snobs-unite/#comment-103 Paulette, my dear, your prolific posting is matched only by your schizophrenia! How can you simulataneously flog potted possum sauce AND defend elitism? Unless, of course, you are a potted meat elitist! I find this more than a little disturbing-- especially coming from someone I love as much as you (and you and you and you)! But otherwise, yeah, up with cultural (if not political) elitism, up with the powers of critical discrimination, up with what Didion calls "difficult and ultimately inadmissable questions of taste." Paulette, my dear, your prolific posting is matched only by your schizophrenia! How can you simulataneously flog potted possum sauce AND defend elitism? Unless, of course, you are a potted meat elitist! I find this more than a little disturbing– especially coming from someone I love as much as you (and you and you and you)! But otherwise, yeah, up with cultural (if not political) elitism, up with the powers of critical discrimination, up with what Didion calls “difficult and ultimately inadmissable questions of taste.”

]]> By: paulette http://www.nonfamous.com/wp/2003/04/23/snobs-unite/#comment-104 paulette Wed, 31 Dec 1969 19:00:00 +0000 http://www.nonfamous.com/wp/2003/04/23/snobs-unite/#comment-104 Darling, I would have thought that an epicure such as yourself would be well aware that potted possum sauce is the newest haute cuisine trend and is featured prominently on Rocco DeSpirito's Union Pacific menu--Camembery agnolotto with braised endive in a potten possum sauce--and Thomas Keller has recently been talking about doing a 19 course tasting menu at the French Laundry featuring potted possum in all its forms. Really, I am nothing, if not consistent. Well, I might be repetitive (as Pete has once again reminded me) but hopefully even in that I am all of one mind. Darling, I would have thought that an epicure such as yourself would be well aware that potted possum sauce is the newest haute cuisine trend and is featured prominently on Rocco DeSpirito’s Union Pacific menu–Camembery agnolotto with braised endive in a potten possum sauce–and Thomas Keller has recently been talking about doing a 19 course tasting menu at the French Laundry featuring potted possum in all its forms.

Really, I am nothing, if not consistent. Well, I might be repetitive (as Pete has once again reminded me) but hopefully even in that I am all of one mind.

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