tm wrote:
> CL wrote:
>>tm wrote:
>>>CL wrote:
>>>>tm wrote:
> 
>>>>>Not to change the subject or anything, but i've noticed that japanese 
>>>>>pork sucks. You can't find a decent porkchop anywhere. It's all little 
>>>>>tasteless boneless filets. Whatthefuckisup with that?
>>>>
>>>>You aren't looking hard enough or in the right places.  Got a butcher 
>>>>around here in Darkest Ota-ku who cuts them as thick as you want right 
>>>>off the rack and leaves the bone in.  We usually get them about an inch 
>>>>thick.  When he has to cut them as "rosu" for the host national 
>>>>housewives, he sells me the fatback ribs, which I soak for a week in 
>>>>beer and herbs, then barbecue.
>>>
>>>Japanese tv is still stupid.
>>
>>Know what you mean.  Nothing worth sitting in front of while drinking 
>>beer and eating potato chips.
> 
> Are you basing your conclusion on years of observation, or logical 
> reasoning? If people spoke precisely, I would agree with you 
> completely. Unfortunately, when many people make observations about 
> beer they may be subconsciously processing observations about beer in 
> a way they do not when making observations about beer at home.

Well, I began an empirical investigation by first positing the existence 
of a first beer, an ur-beer, if you will, then combining that with a 
second timeline beginning with the ur-potato and the ur-chip, the 
predecessors of today's Frito-Lay.  I then traced the history of beer 
making across Europe, Africa, and Asia noting the key changes to the 
ingredients, the socioeconomic mores of the times in which these changes 
took place as well as the archeological findings of urine stains on the 
walls outside ancient bars.  Also examine were graffiti and wall 
paintings advertising different beer varieties.

Except, I ran out of Ichiban Shibori, said "Screw this." and switched to 
shochu.

CL