So, a vodka martini is not a martini? So, what is it? I only ask because this was the only kind I was aware of until recently and I prefer it to one made with gin.

Also, what is the definition of a "wet" or "dry" martini?

Oh, and shoot it my way. I can look. (The article.)

eringriggs@hotmail.com

Oh Erin, you look soooooo pretty! And glowingly happy!

Thank you! It was a great day!

Well, for one thing, because we don't personally know the people whose pictures show up on GFY, nor do we mock the book blurbs of people we call friends. There's entertainment value in snobbery, to be sure, but it usually goes down easier when it's not aimed at the people you're talking to.

Thanks, Kate. I was trying to figure out how to say that and you did it for me.

Yes, I tried to get at that point but I think Kate did it better.

and I believe in long, slow, deep, soft, wet kisses that last three days

But you'd dehydrate.

Have you had them roasted with a little balsamic vinegar?

No. Does roasting destroy the sulphurophanes?

I don't really understand people who aren't interested in food or who don't like or like to try lots of kinds of food but I don't think that makes you useless!

Well, thanks, but I didn't really say that. I've tried "new" foods; I've found a lot of foods that I like that I didn't have growing up, like kiwifruit and Thai food; it's not that I only like my familiar comfort foods. I've found something I like in almost every "food culture" I tried. (Except Persian. Sorry.) It is true that I don't have a wide range of foods I eat on regular basis, though. I'm not as interested in food as you are, certainly - I'm baffled by all the folks who talk about their food all the time! Happy you're happy, of course; I just don't get people who are so into food. It's great to have a fine gustatory experience, but for every meal? someone else would have to be cooking it! Anything that takes me longer to prepare than to eat annoys me; it feels like a waste of time. I can fry an egg and get on with my business. (People are dying of shock right now, aren't they?)

In rereading, I think part of the original argument by Hec was that if you add crappy [foo] to high-quality [foo], you are ruining the high-quality [foo] and anyone who appreciates HQ [foo] will be offended. (Hec, yay/nay?)

Definitely if you add crappy foo to high quality foo you are ruining the high quality foo. The second part is less about offense, than simply thinking that's a bad idea. Also, it would indicate that the person who did that doesn't really know/appreciate/understand what makes the high quality foo so darned high quality.

Beyond that I don't think everybody's an expert at everything, and judging somebody's taste in one area is not a dismissal of them as a human being. I am certain that I make choices equivalent to a dirty martini on a daily basis in some realm like fashion, and it doesn't bother me. However, I do understand the principles of personal style even if I'm not actively engaging in that. And I know enough of the rudiments to dress appropriately at a wedding or work or a funeral.

Does roasting destroy the sulphurophanes?

I have no idea! I don't know the science of it but it makes them, like most other roasted veggies, sweeter and nuttier. It takes out some of the bitterness. I know a lot of people who don't like brussel sprouts prepared other ways like them roasted.

Well, thanks, but I didn't really say that. I've tried "new" foods

Oh, sorry! I didn't mean you, Zenkitty. I know you didn't say that. I was just thinking of people in general who don't try stuff. I don't get it.