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    Annoying New York Times articles

    Our country deserves the damnation that awaits us.

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      Annoying New York Times articles

      Benjm wrote: I hadn't thought about Jellybean for years. I bet Bobby O wouldn't let his kids swan round pulling this sort of nonsense.
      According to a photo caption (but not the article text itself, for some reason), one of them is Henri Mattisse's granddaughter. I wonder what he'd make of it. (He might be fine with it, of course, but I can't help thinking it's an argument for creativity not being hereditary.)

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        Annoying New York Times articles

        Faberge's granddaughter was saying recently (on a documentary) that if he were alive today he would be making phone and iPad covers. But then, craftsman v. artist :-)

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          Annoying New York Times articles

          Sam, it's mentioned in the article too (fifth paragraph down.)

          Despite such displays, the “Rich Kids of Instagram” moniker rankles Mr. Warren and his clique. “I party and I have fun, but I’m doing something serious,” he said. “Like Rihanna, because she sings, and rappers — no one is judging them for going out. But when I go out it’s like a judge.”
          I think that's my favourite quote. From a man whose occupation (I stopped short of writing 'job', because come on) is to basically do some half-baked doodles that will be translated into actual garments by the fashion designer that his parents hired to nanny him.

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            Annoying New York Times articles

            Also. Nobody is judging him for "going out." We're judging him for contributing fuck all to the universe while consuming so many of its resources.

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              Annoying New York Times articles

              Found out the author of this article went to Michigan. Stereotype confirmed.

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                Annoying New York Times articles

                Jellybean Benitez is still rich? Not bad for someone who hasn't been involved in any kind of a hit since about 1988.

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                  Annoying New York Times articles

                  MsD wrote: Faberge's granddaughter was saying recently (on a documentary) that if he were alive today he would be making phone and iPad covers. But then, craftsman v. artist :-)
                  Never knew that Faberge was an actual person before reading that.

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                    Annoying New York Times articles

                    It's quite interesting.

                    http://www.metmuseum.org/exhibitions/listings/2011/faberge

                    I can't help but think that if the Tsarina had said "you know what, dear, I think I may forego my usual birthday egg this year, what with people starving and getting trampled to death" that things might have turned out differently. But maybe not.

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                      Annoying New York Times articles

                      Indeed.

                      He was in many ways the prototype for the modern luxury goods entrepreneur.

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                        Annoying New York Times articles

                        Bleeding Gums Murphy had a $1500 a day Fabergé egg habit.

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                          Annoying New York Times articles

                          What?
                          http://www.slate.com/blogs/the_eye/2016/04/05/darren_wong_s_raindrop_cake_is_based_on_the_japane se_cult_dessert_mizu_shingen.html?utm_content=inf_ 4_2641_2&wpsrc="socialedge&tse_id=INF_b1eb66179f5b 4f07be98e5e750b56297"

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                            Annoying New York Times articles

                            I'm sure it's all kinds of wrong, but I like the idea of that.

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                              Annoying New York Times articles

                              All kinds of Wong (sorry).

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                                Annoying New York Times articles

                                Paul Krugman applies for a job in the Clinton administration

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                                  Annoying New York Times articles

                                  FTG

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                                    Annoying New York Times articles

                                    Amor de Cosmos wrote: I'm sure it's all kinds of wrong, but I like the idea of that.
                                    Taking it on its own terms, I wonder how well the execution stands up. I read an article about rainbow bagels recently - they have made it to Brick Lane now - and both advocates and sceptics seemed to agree that the colourings altered the flavour to something that wasn't entirely bagel.

                                    The raindrop cake is made from mineral water but the setting agents must surely compromise the notional purity and balance of that, even more than adding ice made from tap water would. Some allowance can be made for texture having a greater stand alone value in Japanese than in Western cuisine, but if the zen like rigour of the concept is compromised then what you're left with seems like a salt'n'shake version of a standard jelly pudding.

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                                      Annoying New York Times articles

                                      I don't know why I'd want mineral water for desert let alone gelatinous mineral water.

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                                        Annoying New York Times articles

                                        For cleansing the palette man.

                                        if the zen like rigour of the concept is compromised then what you're left with seems like a salt'n'shake version of a standard jelly pudding.

                                        Oh yeah. That's why I'd like to try it. Dessert options are so limited in most restaurants. You can count on your sticky toffee pudding, your cheesecake, your tiramisu, your chocolate something between cake and chocolate, your fruit crumble/pie and, of course, your ubiquitous sorbet. Practically anything else is welcomed and this has the added virtue of originality.

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                                          Annoying New York Times articles

                                          Rainbow bagels?

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                                            Annoying New York Times articles

                                            http://mobile.nytimes.com/2016/04/10/fashion/sorority-ivy-league-feminists.html?_r=0&referer=https://t.co/EaREGZ8UR9

                                            I don't particularly care for the Greek system, but this is asinine. Outside the 10 northeastern schools the NYT is familiar with, joining a sorority is not inherently anti-feminist. It's not inherently anything.

                                            My mom was in a sorority in the 60s and she never fit the regressive stereotype. For her, it was primarily about securing on-campus housing.

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                                              Annoying New York Times articles

                                              Amor de Cosmos wrote: For cleansing the palette man.

                                              if the zen like rigour of the concept is compromised then what you're left with seems like a salt'n'shake version of a standard jelly pudding.

                                              Oh yeah. That's why I'd like to try it. Dessert options are so limited in most restaurants. You can count on your sticky toffee pudding, your cheesecake, your tiramisu, your chocolate something between cake and chocolate, your fruit crumble/pie and, of course, your ubiquitous sorbet. Practically anything else is welcomed and this has the added virtue of originality.
                                              Do they not have pecan pie in Canada? No wonder you're dissatisfied.

                                              This sounds like a blob of silicon or perhaps Vaseline. It's downright revolting.

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                                                Annoying New York Times articles

                                                Perhaps, but someone thought blue cheese was revolting once upon a time. I'd try this once to find out.

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                                                  Annoying New York Times articles

                                                  Amor de Cosmos wrote: For cleansing the palette man.

                                                  if the zen like rigour of the concept is compromised then what you're left with seems like a salt'n'shake version of a standard jelly pudding.

                                                  Oh yeah. That's why I'd like to try it. Dessert options are so limited in most restaurants. You can count on your sticky toffee pudding, your cheesecake, your tiramisu, your chocolate something between cake and chocolate, your fruit crumble/pie and, of course, your ubiquitous sorbet. Practically anything else is welcomed and this has the added virtue of originality.
                                                  I guess this is where the NYT Style approach adds its value, annoyance wise.

                                                  "That sounds fun, I'd like to try it,"

                                                  put through the Stylotron becomes

                                                  "This dessert has a spiritual, intellectual and cultural resonance which can only [strike]swell the vanity[/strike] increase the spiritual, intellectual and cultural superiority of those [strike]rich[/strike] clever enough to understand it."

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                                                    Annoying New York Times articles

                                                    Amor de Cosmos wrote: Perhaps, but someone thought blue cheese was revolting once upon a time.
                                                    And how right they were.

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