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Binghamton Speech & Debate

Adrienne Owens

Adrienne Owens
General Information
Name: Adrienne Owens
Affiliation: Unaffiliated
Join Time: March 30, 2018 at 11:34PM EST
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Debating Statistics
Wins: 0 (0 are Byes)
Losses: 0 (0 are Forfeits)
Average Points (Out of 30): 0 (0 total)
*Opponent Wins: 0
*Opponent Points: 0
Judging Statistics
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Average Points Given (Out of 30): 0
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*Does not count opponents in bye or forfeit rounds.

About Me: Lunch stop on the road to Damascus

DOWN one of the back roads of a recently gentrified inner western Sydney suburb there is maybe the most expensive food store on the surface of the planet, and it stands economic theory on its head. Every time that it raises its prices the number of people setting their golden cards just gets longer. My theory is that they drug the coffee. Consider.
For more information: what are the best type of car speakers brand on the market
You drift in and after just five or 10 seconds you're clutching your chest because you've just seen a very small box of Belgian biscuits that costs $50 plus a 125-gram jar of huckleberry jam to get $65. Gasping, reeling, you step towards the light just to be redeemed by a few of their most beautiful people on the planet who smiles perfectly and asks you if you'd prefer a cup of coffee. You agree because it is the one thing at the area you are able to afford.
It is totally free. And you also hear that the grinder and you smell the beans and a minute or two later you are sipping completely wonderful coffee and a moment or two after that you're thinking, yep, that huckleberry jam looks pretty darn good all perfect. And $395 has to be a small bargain for a sashimi knife. And would not it be fun to find a little bottle of Beluga - the children can squeeze into their old shoes for one more term. The only explanation I have for this entire change from the electron flow in a logical brain is that the coffee beans they are using are branded Yippee.
There are a number of car businesses which still have not quite got the hang of building automobiles but if there's one thing everybody else in the sport is good at, it's lunch. And just recently the car men have been exploiting their manifold abilities in this respect to strengthen their second-greatest gift - losing money - while concurrently conquering an entirely new field. Everyone knows there is just 1 way to go broke faster than flogging cars and that's to open a restaurant.
That is the reason why there has lately been a whole new restaurant celebrity emerge, that the car-guy restaurant. There is Sydney's MG Garage. And Cavalli at Melbourne. Places that celebrate the car, that place it on a pedestal, which tempt you into discussions about big-block Chevies and the art of reconciliation twin SU carburettors with no pang of guilt or guilt, it has to be said, humiliation.
It's OK, you are among friends - these are people who understand where top dead centre is, who do not go all judgmental once you inquire about toughening up your nine-inch, who know a Munro out of a dunny door. I dined with John, the marketing manager of some respectable electronics, in Duttons the other day - we'd the table right under Bibendum - and we talked Armstrong Siddeleys, Rileys and Rover 105R clutchless manuals right through to the little choccies.
Good or what? He then spent 2.3 minutes convincing me that $4,000 is a very reasonable price for placing a DVD system in a car - he was getting the lunch on expenses - and then informed me about his star ratings for restaurants. It was a genuine road-to-Damascus moment. John knows so much about car audio it sort of makes your head ache. In his efforts to share this most esoteric of sciences with riff-raff like me burns up a great deal of lunches; no one speaks car audio unless it involves a free lunch.
herefore it was natural for him to develop a restaurant rating system, and it is about the handiest I've ever come across. Critically it has nothing whatsoever to do with all the food, which is where many restaurant reviewers eliminate sight of the chief game. The only reason they have food placed in front of them is so they could coolly ignore it because the conversation is such a frolic and they're having, squeak, a lot of pleasure! John's restaurant scoring system starts and ends with the menu. He belongs into the desserts and looks for your word coulis.
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If it's there, then the restaurant scores one point. He rebounds back into your appetisers and mains and looks for the term jus. If it's there, the area gets a different point. Now it starts getting specialized. He scans the whole document for the use of unique phrases and words. His favorite: "An outrageous whimsy of tastes, tastes and textures." In his more innocent days John believed cruditA[c]s were people who attended the Summernats. He believed the place that called salt instead of salt in the leading edge until he went to one that utilized NaCl.
On discovery of this a word or phrase, a third point is awarded and you know that you're beneath the roof of a establishment that is seriously and quite earnestly itself up. Then comes the bonus point. There has to be a new, unique and truly ludicrous price format. By way of instance, instead of suggesting a price of $22.50, the menu will show "$22.5" or "$221/2" or "twenty-two-fifty" or it'll do any of these things with no dollar signs, or it will have a Euro conversion, also it will add a feng-shui surcharge. He has just ever dined at a single restaurant that has scored three points in addition to the bonus.
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It was in Melbourne (obviously) and he had been tempted to give it a fifth point for its phonetic manner where its name was spelt. It costs a good deal, the wait staff ensure it is clear they would far rather be doing something different, the parts are tiny and the coffee, when it comes, is so magnificent. Everybody loves it. And I believe I understand where they buy their beans.

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