You say sommelier, I say barista

[Charles Doyle]

Ron's message greatly reassured me; I was afraid I'd been victimized (once again) by my white-trashy lack of taste!

I too find Dunkin' Donuts coffee superior to Starbucks coffee--and (of course) considerably less exorbitant.

And here may be the "American language" connection that Ron was searching for: Now that Baskin Robbins is frequently "bundled" with Dunkin' Donuts, one can accompany a cup of the good coffee with a DONUT A LA MODE!  The phrase "donut a la mode" gets only 8 Google hits, "donut ala mode" 5, "doughnut a la mode" 4, and "doughnut ala mode" 1.

--Charlie
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---- Original message ----
>Date: Fri, 1 Aug 2008 13:57:59 EDT
>From: RonButters at AOL.COM
>Subject: You say sommelier, I say barista
>
>In a message dated 8/1/08 11:59:03 AM, laurence.horn at YALE.EDU writes:
>
>
>> And they really do make better, stronger coffee than dunkin donuts, or Au Bon Pain, IMHO.
>>
>
>IMHO, Starbucks is the biggest joke in American coffee history. The emphasis is on the BUCKS, and the methodology is pretentiousness. Their sense of how to make "better, stronger" coffee is to overroast it until it tastes burned, having us believe that that charred flavor is sophisticated. McDonalds has better coffee, on the whole, and Dunkin Donuts is right up there with Gevalia (in many cases better). And one can buy D.D. at Costco (who also carry Starbucks as well).
>
>Not sure what that has to do with American language, but then half of what is said here is pretty irrelevant, so there you are.

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