Are you a connoisseur?

[belamy]

Connoisseur of whatever. Are you?

 

[Green_Man_007]

Yes, of French-fried potatoes

Nothing says "sloppy kitchen" like a restaurant who can't serve a decent plate of french fries. (As opposed to "dirty kitchen," which one sees from the condition of the men's room)

In time, I might just compile a booklet reviewing area establishments based on that one elementary food item.

First, there's rating color, which should be light golden brown and not undercooked too pale or overcooked too dark.

Then, radiant serving temperature, consistent throughout the mass. If they've obviously been left out on a counter too long, or under a heat lamp, should I trust their salad bar or seafood?

Texture should have a thin outer crispiness, with an inside bursting with delectible, steamy softness. Too soggy with grease or too dry and brittle is unacceptible.

Above all, they should taste like real potatoes, not like bland cardboard or cardboard that's overseasoned with salt, paprika, and garlic powder.

Some fast-food restaurants actually make the grade, with the exception of those tiny, barely-warm sharp bits left in the bottom of the carton. I shudder to imagine what I'd do on one of my psychotic days after I pick them out, because a chain franchise should have better quality control.

Most diners and some steak houses cannot pull it off. So I forego the bother of having to complain and order a baked potato, for which I should get butter if I ask for "butter," and not get hydrolysed vegetable oil (margarine) instead.

Pubs seem to have the best fries, perhaps because their standards demand mastery of bar-type foods.

Hopefully, the pub uses a separate deep frier for their chicken fingers and catfish (because I can tell).

 

[RationalLunacy]

If I were, I wouldn't be in this thread.

 

[belamy]

If I were, I wouldn't be in this thread.

If you were, you wouldn´t be anywhere

 

[RationalLunacy]

If you were, you wouldn´t be anywhere

So, then, you believe that connoisseurs should not exist?

 

[belamy]

So, then, you believe that connoisseurs should not exist?

I was not talking about connoisseurs, I was talking about you

 

[RationalLunacy]

I was not talking about connoisseurs, I was talking about you

Then your statement was worded incorrectly. Please visit a speech therapy connoisseur as soon as possible in order that your insufficient literary abilities be adjusted accordingly.

 

[star-warrior]

I can tell a cooked brussels sprout from a raw one.

 

[belamy]

Then your statement was worded incorrectly. Please visit a speech therapy connoisseur as soon as possible in order that your insufficient literary abilities be adjusted accordingly.

That statement is inaccurate: my words were ambiguous, vague, obscure or even meaningless if you are lazy enough to find them so, but not "incorrect"; unless, of course, you contest the grammaticality of my post.
I know there is no hope for improving your wording abilites but, hey, at least you try them in your mother tongue

 

[RationalLunacy]

That statement is inaccurate: my words were ambiguous, vague, obscure or even meaningless if you are lazy enough to find them so, but not "incorrect"; unless, of course, you contest the grammaticality of my post.
I know there is no hope for improving your wording abilites but, hey, at least you try them in your mother tongue

Klingon?

 

[eddielee]

I'm a connoisseur of fine art glass. I collect it as a hobby.

 

[belamy]

Klingon?

You tell me: it´s yours not mine.

 

[Michael Luc]

Connoisseur, no.
Bonne vivant, yes!

 

[JackFTwist]

I am a connoisseur of Samoyeds, the official annual student designed Michigan game shirts, and White Sox bobbleheads

 

[mojoe54]

I can tell a cooked brussels sprout from a raw one.

I love cooked brussels sprouts!

 

[mojoe54]

I guess I'm a connoissuer of cooked brussels sprouts. They are especially good with bacon, served over spaghetti. Molto Italiano!

 

[Aaron]

Of fine, specialty coffee, yes.

 

[nik888]

wats a connoisseur

 

[Green_Man_007]

I'm a connoisseur of fine art glass. I collect it as a hobby.

I could have used your expertise a while ago when helping Mom sell off her collection, mostly vintage Anchor Hocking EAPC "Star of David" pattern, with which the market was glutted ad nauseum.

Then there were a few other pieces, like ruby-glass cranes, that I wouldn't touch with an estimate for opening an auction.

A lot of my time was wasted trying to research the production history of some goblet-shaped jelly-jar glasses from the 50's. Eventually, I listed the set with a lot of question marks as to origin and got them sold for a reasonable price.

There were other antique pieces, as well, which escaped my knowledge and for which no research could turn up information