I just got an approval to write a very cool paper (economical-anthropological analysis of the music trade on the internet, which pretty much is based on this: [link] in a very raw, very basic notion of the future paper), and an extremely important informant to another anthropological work (that: [link] ).

I'm very excited.

Okay, so I'm back from Austin. Did I miss anything important?

::tongue planted firmly in cheek::

javachik, you were absolutely brilliant in filming the Polar Bear moments-- I'm sure all of the Austin airport is remembering the crazy woman chuckling and exclaiming, "Heh. Take that, Polar Bears!" as I watched the video.

Erin's married! Yay!

Fay, vibing hard for you, dear.

Shir, you, too.

Anything else I missed, please catch me up, for I am Skimmy McSkimmerson.

Also, I have a question for my liquor savvy folks:

When we moved, we had to give away all of our hard liquor, because of that whole pesky transporting across state lines thing, so I need to replenish now and I'd like to do it with some really quality stuff, rather than what we've been given over the years and allowed to accumulate dust. Specifically, I need a good Scotch rec and a good gin rec. Vodka, too, if anyone has a particular favorite, because I'm not particularly picky about it, as long as it's not cheap.

And, in Worth Another Post:

Fay, honey, ~ma. Just pure, strong vibe of ~ma.

I will note that just about everyone on the "there's no such thing as cred" side of the argument has made sure to establish their own as quickly as possible before arguing fervently that it doesn't matter.

I *have* been defensively trying to throw out cred, mostly about my bro, because I was waiting for someone to say "Your example doesn't work, because how do WE know he cooks anything other than Spam? Maybe it's an all-Spam restaurant!"

Actually, I don't think I ever said there was no such thing as cred; my feeling was just that one can't assume knowledge (or lack thereof) of quality based on one expression of liking something of inferior quality.

Also, I have a question for my liquor savvy folks:

Ahahahahahahahahahahaha!!!!

Clearly *I* will not recommend a goddamned thing.

one can't assume knowledge (or lack thereof) of quality based on one expression of liking something of inferior quality.

And I disagree. Like I said over an hour ago, just because such an assumption could be wrong doesn't mean it's not a valid starting point.

Clearly *I* will not recommend a goddamned thing.

::SNORT::

Oh, dear. My timing is impeccable, as usual. (See: Skimmy McSkimmerson)

Oy vey, y'all. I totally waded into the shit, didn't I?

The problem is the idea that someone who likes crappy [foo] cannot, therefore, be trusted as able to assess/appreciate "quality" [foo]. One does not follow from the other.

Your brother eats Spam. That's his choice. He doesn't care what other people think of that choice. It does nothing to diminish his authority as a chef.

But your brother doesn't serve Spam at his restaurant. (I presume.) That would certainly affect how people perceived him as a chef and the restaurant.

My timing is impeccable, as usual. (See: Skimmy McSkimmerson)

Ha ha ha ha. I didn't even realize that was unintentional. Poor Barb.

Oy vey, y'all. I totally waded into the shit, didn't I?

Keep your head down.

But your brother doesn't serve Spam at his restaurant. (I presume.) That would certainly affect how people perceived him as a chef and the restaurant.

But if he did serve gourmet Spam, that would be kinda awesome.

But if he did serve gourmet Spam, that would be kinda awesome.

Periodically, chefs will do things like that. Because, sometimes you have to challenge received notions of what's good food. Or they want the challenge.

At one point haute cuisine was only within the French canon, and there wasn't even a way to discuss other cuisines.