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	ABOUT ME: Name: Gutenberg Location: Somewhere near the Golden Gate Bridge. Occupation: BRPR (Bunrab public relations.)			the BUNRAB blog spot
				Do you need to answer back? You can send me comments if you want to. If I want to, I'll post 'em in this very blog. -Gutenberg

October 8-15, 2007

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Monday, October 15, 2007
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You may be able to understand a lot about a culture by their music, but what that culture thinks about their visitors is communicated via the hotel buffet. A hotel buffet tells the story of what the indigenous people believe that their guests will enjoy, settle for or willingly endure. It can be generous or minimal, manipulative or straightfoward. This self-service offering contains their interpretation of your interpretation of their interpretation of the local morning cuisine.

It is no secret that items are presented in ascending order of monetary expense. Cereals, tinned fruit, rolls and gastero-packing material vie for your valuable real es-plate with the appearance of meats and cheeses as the post script of the breakfast procession.

If you examine each diner’s plate you will find a Ror-short-stack test that dissects the emotional impulses and sublimated characteristics of each subject. It is an evolutionary advantage to stow food for times of need and this primal impulse is awakened as soon as a chafing dish rubs you the right way.

Not only are you hypnotized into taking more than is good for you, the mentality is to take a bit of everything. This is like wearing all of your Gr-animals to the party. Not only is this layered, mismatched appearance unfashionable, it’s looney, maybe that’s why I love these displays of hotel sanctioned mania.

My M.O. is to do a lap to get the lay of the land before I grab a plate to create a personalized assemblage in my state of buffeted consciousness. Step 2 is to make a plate of samples of what looks toothsome or just wacky with a mind to returning for the items that are repeatable. I used to think it was gluttonous to go back, but Chubby pointed out that it is actually better than wasting of chow that you don’t eat. Today’s combo was blood sausage, smoked and pickled fish in my paisley with houndstooth ensemble:

Chubby is usually less prone to recklessly weaving between the culinary lanes as he hops down the breakfast meat and egg trail.

This fueled us up for the kind of walking that we like to do in a new town:

(wouldn't this be the best name ever for a bar?)

... getting lost and then pulling out the compass to find our way back.

-G

Sunday, October 14, 2007
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“Tonight we drink” said J. as she dropped us off at our hotel. Turns out, she was right:

... and the drink of choice is wodka. We were cautioned to avoid Spirytus Rektyfinkowany (95% pure alcohol) unless our goal was to damage our health and reputation simultaneously, irreparably and enthusiastically.

We had various forms of food but nothing that has provided a greater service than to create a wodka shield. Over dinner:

... P. examined his sauerkraut and said, “you go east of the Dutch border and they start throwing cabbage at you.” I myself, did not (being new to area and not entirely sure where we were in relationship to this border.)

The Poles are fun and hospitable. So far people have been too polite to laugh when we say “yahk syeh mash” (how do you do?) in our Borat-style butchering of their language.

-G

Warsaw, Poland
Somewhere east of the Dutch border

---CONTEST!---CONTEST!---CONTEST!---CONTEST!---CONTEST!---

From today’s Bunrab email, Tom asked what airline served yesterday’s smoked salmon. He correctly ruled out Delta, American, United, KLM and Air France (I guess he has had his share of flying fish.)

This inspired our question for a ticket contest:

If you are the first to respond with the correct name of the airline that served the airborne fish in the October 13th Bunrab blog, you will win two passes to Taste TV’s singles chocolate salon at Fort Mason on October 19th, from 6:30 p.m. -11:00 p.m. We went to their International Chocolate Salon earlier this year.

There will be 8 Chocolatiers participating including Charles Chocolates and XOX Truffles (which Bunrabs are particularly fond of.)

So send your guess to the Daily Feed comments section if you want a chance to win those tickets (courtesy of Taste TV).

Please note that we have added a confirmation question to the comment section - you must complete a simple mathematical equation to prove you aren’t a spam robot (although if you are a clever, chocolate-loving, single spam robot, you are welcome to submit your airline guess.)

Please include your name and email address in your comment (no, we won’t use it for any other purpose than the contest) and we will shoot you a note if you win.

-G

Saturday, October 13, 2007
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Wine and snakes tend not to do well when paired with planes. These sensory deprivation tanks in the sky drain our nasal enthusiasm receptors. Not too much that can be done to present a first class meal with altitude as reinforced by today’s in-flight beverage program. Individual bottles of screw-cap champers had goofy tops that mimicked the shape of proper champagne corks:

... a vestigial tail apeing its less evolved, resentful ancestors.

This washed down our smoked food:

... while we thought about how we wished we were in San Francisco so we could go to Boccalone for their first day distributing salty pig parts, especially since they are cutting commitment-phobes some slack by having a few a la carte items available for purchase without a full subscription (while supplies last.)

-G

Friday, October 12, 2007
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Pear pressure

Not only are we the beneficiaries of our neighbor’s good cooking, but they also pass a bag of fruit over the fence from time to time.

Their pear tree was in overdrive this year and we have been feasting on these one by one, but in the interest of consuming o