They probably make a big deal out of Camembert or some other fancy-sounding cheese too. Snobbish bigoted elitists
Damn, I love black olives! The cheap kind that come in a can, and if you drain the salt off them, you can do wonderful things with them - in salads, in omelets, in main entrees, or just by themselves. There are places near me (it's L.A. - I do apologize) that have an entire Olive Bar (right next to the Cheese Bar and a few other "bars" that take up waaaay too much space in the supermarket, IMO), but I can't stand preserved olives - Greek olives, or whatever fashionable thing they're calling themselves now. I remember genuine Greek olives from when I lived in Brooklyn (my idiot landlord's Yaya used to bring them to me, fresh-made, along with spinokapita and the most delightful fried fresh fish I'd ever tasted - okay, yeah, it stank up the whole building and, one time she left the stove on and went off to visit a neighbor and would have burned the building down if my daughter hadn't called FDNY). But just plain black olives, minus the salt they saturate them in, and I can eat them straight out of the can. Nevertheless, I once took the-poster-formerly-known-as-Ten-Lubak's advice regarding wild-caught salmon and genuine olive oil. Now I'm wondering if anything he ever posted here was true. (Cool parody thread, BTW!)
I've tasted about three wines in my life that I've actually enjoyed. One was a very sweet wine, another was mulled, and the third was prrrrooobably a Riesling. Something white and German.
I prefer a white wine - I don’t drink wine with a “dinner” per se. usually some finger food, crackers and cheese, ...
Every wine I've ever had tasted like flat Grapico mixed with rubbing alcohol. And, you can keep your olives.
Why I prefer vodka. It doesn't try to hide the rubbing alcohol 'flavor', and it doesn't give me heart burn like whiskey ( )
That's one reason I gave it up even in moderation. I'll have a couple of margaritas per year, and that's about it.
