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Monday, March 24, 2014

Notes: Nostalgia at McKinnon's, sadomasochism and Sriracha, McDonald's and humilation

I experienced a strong blast from the distant past Saturday night, when I had dinner at McKinnon''s Louisiane in Buckhead. Billy McKinnon, who died about four years ago, opened this restaurant in 1972 and sold it to his manager in 2002. It's been going strong ever since its opening.

I dined in the lounge where longtime patrons take turns singing old standards. Think "Send in the Clowns" and crawfish.

I'll have more to say in a forthcoming Grazing column....

A LONG LIST: Eater Atlanta has posted a comprehensive list of the amazing number of restaurants scheduled to open in the next year, many of them this spring....

BARF: A Fox News affiliate has once again distinguished itself for hard-hitting, investigative reporting. They dispatched a reporter to a McDonald's in Culpepper, Va., where the manager told an elderly couple they had to leave after 30 minutes. Shockingly, the Fox reporter could find no sign announcing the 30-minute limit. And she made a thorough search.

Carl and Barbara Becker told the reporter that they have been going to McDonald's several times a week for decades to indulge in what they call "scrunch," a meal between lunch and dinner. Despite that, they have survived into their 80s!

Becker wrote a letter to McDonald's management in which he outlined his military career and said the eviction was the worst experience of his life. McDonald's has apologized and offered the couple two free cups of coffee....

WHY THERE ARE FIRE EATERS: We're all in a panic over the possible shuttering of the Sriracha factory in Irwindale, California. The owners have been giving constant tours of the factory in order to survey smell-sensitivity. So far, no sudden deaths have been reported. In fact, out of 61 bad-smell complaints, inspectors have traced only four to the Sriracha factory. It should all be resolved next month.

Organic Authority recently grabbed the controversy as an opportunity to explain what makes hot sauce so appealing to so many people:

The response to that scalding sensation is a release of endorphins, our body's way of allowing us to deal with pain. This is similar to what your body does on a long run. And what do runner's always talk about? A runner's high. In a sense, thanks to the release of endorphins, the runner's high and the Sriracha high are one in the same. Our body feels good after eating hot sauce.

In other words, it's kinda like sadomasochism - conflation of pleasure and pain, a bit of jouissance. Be a dominatrix, tie up your mate, and force him to eat Sriracha.

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