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Post by nuraman00 on Apr 8, 2024 21:53:01 GMT -8
Why was Jerry at the Mexican restaurant, when he doesn't like Mexican food? Or was he just passing by? I thought it was Cheryl that didn't like Mexican food. Or are you referring to real life? So Cheryl said early on that she didn't like Mexican food.
Later at the hotel, Jerry tells Larry that he doesn't like Mexican food, and not to say that out loud. Larry says some people don't like Mexican food (referring to Cheryl, but also honoring Cheryl's request to not reveal her name in this context).
So given that they also established Jerry doesn't like Mexican food, I am wondering if he was just passing by that restaurant, or if he went there with the intention to eat, because there weren't any other good options at the moment.
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Post by nuraman00 on Apr 8, 2024 21:55:59 GMT -8
Finished the season. I liked that ending. Certainly more than the Seinfeld ending. I was surprised Richard Lewis was on it right up until the final episode. He must have died pretty shortly after they stopped filming. When I learned via a podcast a few weeks ago, that he had to be filmed sitting down, at that point in his life, these last few episodes with his scenes take on a new appreciation.
He did everything he could to be a part of this series this season. Without knowing the exact filming order for his scenes.
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Post by nuraman00 on Apr 8, 2024 21:58:31 GMT -8
It was also a bit jarring seeing flashbacks to the first few seasons, and seeing Larry David in HD.
Since at the time, I had seen those episodes in SD.
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Post by mistwell on Apr 9, 2024 5:46:41 GMT -8
We're on the episode with the cheese and Larry goes to the Beverly Hills Cheese Store. That is a GREAT store. I've been going for years, though usually only once or twice a year. I took a class once from the owner, who is named Norbert (who can be seen in the back). His title is cheesemonger. He travels the world looking for great cheeses and has a thousand stories about cheeses he's found in the back country of Italy, France, Spain, etc.. What do you find there that isn't really found elsewhere, or is in general hard to find? What are some of your favorites? Most of what he has can be found somewhere else, but you have to try hard to hunt it down. Some of it you just have to ask him "What's new and unique and good" and he will tell you. For soft I like Bucheron. Epoisses is good (Napoleons favorite cheese). Always a fan of a good Camambert. Semi-Soft I love Chimay, which is a Trappist Monk made cheese with a bit of a beer rind. Saint Nectaire can be good, that's a cave aged one. Semi-Firm I like Comte, which is a popular french cheese. Manchego can be nice. I like the saltiness of Old Amsterdam. For hard, I like a good well aged gouda. Beemster too. This is the type he usually has something unique in stock. |
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