NY critic says Spain overtakes France for cuisine

The Reid ) writes:
Following up to Jenn
France -- and we rarely go to expensive posh places

I imagine the NY critic would be talking about top end cutting
edge? Anyone know who it is?


The problem with food critics (as with travel writers ) is that they
aren't paying the bill themselves. For the rest of us plebs, it's what
you get for your dollar/euro/whatever that counts.

On that basis, France is prbably bottom of the food pile.



--
Jim Garner, sage and dogsbody. (filtered, see below).
E-mail is filtered out unless subject line includes "GRAN"
(613) 526-4786; 759B Springland, Ottawa, ON K1V 6L9 Canada
"Buy the steak, not the sizzle"

In article ,
(Jim Garner) wrote:

The Reid ) writes:
Following up to Jenn
France -- and we rarely go to expensive posh places

I imagine the NY critic would be talking about top end cutting
edge? Anyone know who it is?


The problem with food critics (as with travel writers ) is that they
aren't paying the bill themselves.

True...but a good food critic is nevertheless aware of the concept of
value for money. I agree that many, perhaps even most, don't do enough on
"ordinary" eating and concentrate excessively on the top end or cutting
edge. That's a slightly different issue.

Even fairly cutting edge may not be too expensive in Spain. We had a
wonderful meal in Ronda at what is a classy and imaginative restaurant
for about 50 euros each. I suspect that a comparable place in France,
even the provinces, would be double. FFM

wrote:

In article ,
(Jim Garner) wrote:

The Reid ) writes:

Following up to Jenn

France -- and we rarely go to expensive posh places

I imagine the NY critic would be talking about top end cutting
edge? Anyone know who it is?

The problem with food critics (as with travel writers ) is that they
aren't paying the bill themselves.

True...but a good food critic is nevertheless aware of the concept of
value for money. I agree that many, perhaps even most, don't do enough on
"ordinary" eating and concentrate excessively on the top end or cutting
edge. That's a slightly different issue.

In article ,
"Frank F. Matthews" wrote:

Even fairly cutting edge may not be too expensive in Spain. We had a
wonderful meal in Ronda at what is a classy and imaginative restaurant
for about 50 euros each. I suspect that a comparable place in France,
even the provinces, would be double. FFM

I realize you have your own way of doing things (horse to water) but it
is common practise to indicate if you change the SUBJECT header.

jay
Fri, Sep 12, 2003





wrote:

In article ,
(Jim Garner) wrote:

The Reid ) writes:

Following up to Jenn

France -- and we rarely go to expensive posh places

I imagine the NY critic would be talking about top end cutting
edge? Anyone know who it is?

The problem with food critics (as with travel writers ) is that they
aren't paying the bill themselves.

True...but a good food critic is nevertheless aware of the concept of
value for money. I agree that many, perhaps even most, don't do enough on
"ordinary" eating and concentrate excessively on the top end or cutting
edge. That's a slightly different issue.


--

Legend insists that as he finished his abject...
Galileo muttered under his breath: "Nevertheless, it does move."

Then again since the original discussion had drifted to consideration of
types of tortillas I felt it appropriate to indicate that I was back to
talking of food in Spain. FFM

Go Fig wrote:
In article ,
"Frank F. Matthews" wrote:

Even fairly cutting edge may not be too expensive in Spain. We had a
wonderful meal in Ronda at what is a classy and imaginative restaurant
for about 50 euros each. I suspect that a comparable place in France,
even the provinces, would be double. FFM

I realize you have your own way of doing things (horse to water) but it
is common practise to indicate if you change the SUBJECT header.

jay
Fri, Sep 12, 2003


wrote:

In article ,
(Jim Garner) wrote:
The Reid ) writes:
Following up to Jenn
France -- and we rarely go to expensive posh places
I imagine the NY critic would be talking about top end cutting
edge? Anyone know who it is?
The problem with food critics (as with travel writers ) is that they
aren't paying the bill themselves.
True...but a good food critic is nevertheless aware of the concept of
value for money. I agree that many, perhaps even most, don't do enough on
"ordinary" eating and concentrate excessively on the top end or cutting
edge. That's a slightly different issue.

In article ,
"Frank F. Matthews" wrote:

Then again since the original discussion had drifted to consideration of
types of tortillas I felt it appropriate to indicate that I was back to
talking of food in Spain. FFM

OK, but why couldn't you add "was: (original SUBJECT)" in the subject
header ?

Ya know... when your late to the dance others were still dancing before
you came along.

jay
Fri, Sep 12, 2003







jay
Fri, Sep 12, 2003



Go Fig wrote:
In article ,
"Frank F. Matthews" wrote:

Even fairly cutting edge may not be too expensive in Spain. We had a
wonderful meal in Ronda at what is a classy and imaginative restaurant
for about 50 euros each. I suspect that a comparable place in France,
even the provinces, would be double. FFM

I realize you have your own way of doing things (horse to water) but it
is common practise to indicate if you change the SUBJECT header.

jay
Fri, Sep 12, 2003


wrote:

In article ,
(Jim Garner) wrote:
The Reid ) writes:
Following up to Jenn
France -- and we rarely go to expensive posh places
I imagine the NY critic would be talking about top end cutting
edge? Anyone know who it is?
The problem with food critics (as with travel writers ) is that they
aren't paying the bill themselves.
True...but a good food critic is nevertheless aware of the concept of
value for money. I agree that many, perhaps even most, don't do enough on
"ordinary" eating and concentrate excessively on the top end or cutting
edge. That's a slightly different issue.


--

Legend insists that as he finished his abject...
Galileo muttered under his breath: "Nevertheless, it does move."

Following up to Frank F. Matthews

Even fairly cutting edge may not be too expensive in Spain. We had a
wonderful meal in Ronda at what is a classy and imaginative restaurant
for about 50 euros each. I suspect that a comparable place in France,
even the provinces, would be double. FFM

and Italy probably even more.
--
Mike Reid
"Art is the lie that reveals the truth" P.Picasso
UK walking "http://www.fellwalk.co.uk" -- you can email us@ this site
Spain,cuisines and walking "http://www.fell-walker.co.uk" -- dontuse@ all, it's a spamtrap

Following up to Go Fig

I realize you have your own way of doing things (horse to water) but it
is common practise to indicate if you change the SUBJECT header.

and to bottom post.....
--
Mike Reid
"Art is the lie that reveals the truth" P.Picasso
UK walking "http://www.fellwalk.co.uk" -- you can email us@ this site
Spain,cuisines and walking "http://www.fell-walker.co.uk" -- dontuse@ all, it's a spamtrap

Following up to Frank F. Matthews

Then again since the original discussion had drifted to consideration of
types of tortillas I felt it appropriate to indicate that I was back to
talking of food in Spain. FFM

Go Fig wrote:
In article ,
"Frank F. Matthews" wrote:

Even fairly cutting edge may not be too expensive in Spain. We had a
wonderful meal in Ronda at what is a classy and imaginative restaurant
for about 50 euros each. I suspect that a comparable place in France,
even the provinces, would be double. FFM

I realize you have your own way of doing things (horse to water) but it
is common practise to indicate if you change the SUBJECT header.

but there is an accepted way of doing it, which by now you should
have spotted. "Headers was Spain rules" as many only download
threads appropriate to their interests you may lose inputs if
title is not descriptive. We also bottom post.
--
Mike Reid
"Art is the lie that reveals the truth" P.Picasso
UK walking "http://www.fellwalk.co.uk" -- you can email us@ this site
Spain,cuisines and walking "http://www.fell-walker.co.uk" -- dontuse@ all, it's a spamtrap

There, Mike you have gotten to the point of changing headers.
Discussions continue to have an original header when the topic has
drifted in several other directions. Should this discussion still have
a header concerning a New York food critic? FFM

The Reid wrote: something somewhere below

Following up to Frank F. Matthews


Then again since the original discussion had drifted to consideration of
types of tortillas I felt it appropriate to indicate that I was back to
talking of food in Spain. FFM

Go Fig wrote:

In article ,
"Frank F. Matthews" wrote:

Even fairly cutting edge may not be too expensive in Spain. We had a
wonderful meal in Ronda at what is a classy and imaginative restaurant
for about 50 euros each. I suspect that a comparable place in France,
even the provinces, would be double. FFM

I realize you have your own way of doing things (horse to water) but it
is common practise to indicate if you change the SUBJECT header.


but there is an accepted way of doing it, which by now you should
have spotted. "Headers was Spain rules" as many only download
threads appropriate to their interests you may lose inputs if
title is not descriptive. We also bottom post.