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David Dodd

David Dodd is a Reader contributor. See staff page for published articles.

Pasteurized History

Tom Johnston. Kidding, although I would rely on Mr. Johnston for information, he's a very smart man. You can read a lot about the supposed origin of the phrase, everything from the 1929 stock market crash (you bet your f**king a**!) to a more modern understanding of f**king awesome! (from wiktionary, which claims the meaning of the term should be f**king accurate, thus my cynicism). No, in this case, I think that straightdope.com got it right. Being only 50 years old, I could be missing some historical context that Mailer's novel didn't lend to me, but the more colorful phrase that could be overheard and used in my era was "abso-f**king-lutely!" In short, those of us who are likely (and more than willing) to let the occasional F-bomb fly at some rogue cocktail party will place that very useful and quite flexible word carefully and appropriately. That "A" on the end is meant for a more emphatic purpose, to make the absurd that much more absurd. It doesn't get any more seriously accurate than that which calls for the F-word, unless you ensure that with the "A". Absolutely.
— March 13, 2012 8:07 p.m.

La Fachada: Dirt Cheap Barrio Tacos

I missed that entry somehow, that photo looks like the sobre ruedas' that we have here in Baja. Except that at most sobre ruedas you can't find those types of tacos, they generally have one booth with fish tacos and another with tacos de birria. Looks great. I have yet to fully explore a lot of areas up there, including Hillcrest (yes, embarrassing to admit having been born in San Diego), next time it's convenient I'm going to that street market there. I'm so used to the way they do things in Baja - it's inconceivable to find certain types of tacos here before the lunch hour, generally one in the afternoon. Before then, you won't likely find the following types of tacos here (except close to the border, where they count on tourism): Carne Asada, lengua, tripas, cabeza, adobada, and so on. What they usually have in the morning in the streets are tacos de pescado (fish tacos), tacos de birria (mostly beef these days, traditionally goat, slow-boiled in a broth with the essential ingredient being chilies guajillos), and tacos varios (a meal inside a taco; creamy refried beans, rice, and your choice of what they offer - this sometimes includes a prepared lengua in green or red sauce, but other choices always include chile relleno or milanesa or a beef & potato stew). Tacos Varios are also available in the evening, but usually birria and fish tacos are not. These are unwritten rules, I imagine they are based on preferences by the locals here. San Diego seems to do things a bit differently, which is an interesting change from here.
— March 12, 2012 7:09 p.m.

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