Chowhound Post
Which is amusing because people (especially on this board) keep complaining about how serving size suggestions on nutritional labels are understated and that nobody eats that few chips/cookies/bottles of juice/random snack product.
Chowhound Post
The city for some reason is probably afraid that they think pictures on carts will make them look tacky or something... but I think they forget that it's a street food cart, not a fine dining restaurant.
Chowhound Post
I finally went to Uptown 21, and I have to admit that I was quite pleasantly surprised. Good food, the foie "croquettes" are surprisingly addictive and the first place I actually liked their sauerkraut
Chowhound Post
Another thing that came to mind, the chefs/cooks that usually come up with these specials do it with extremely short notice, there just isn't time sometimes to have people go write things on chalkboard or to have it printed out (besides, the restaurant has neither chalkboards or inserts to put little sheets of paper in anyways)
Chowhound Post
She is not a pastry chef. Please don't call her one
Chowhound Post
Dogs, llamas, and guinea pigs are nothing compared to the vast variety of old world domesticated animals that were useful as food sources and beasts of burden.
Chowhound Post
Well, one can't really blame the Spanish for bringing all those old world diseases that plagued those populations, not like they had immunization shots to give to the natives (assuming they would've given it to them)... besides, lots of colonizing cultures used killing and violence to achieve their goals.
Chowhound Post
Perhaps if she were Pierre Herme, maybe... but I would never saunter into another person's restaurant and push upon them food I made at my place. It is strange and almost insulting.
Chowhound Post
Believe it or not, there are people in the industry who wouldn't be entirely thrilled to be offered a slice of Ms. Berenbaum's cake (take that phrase as you will).
Chowhound Post
Actually, I sort of tuned out the food processor part of the post and focused on ice and lobster shells... in which case I suggest a robocoupe... similarly expensive but with a great warrantee. Of course a kitchenaid's pretty decent for the home cook, I think the blade design helps too.
Chowhound Post
That is the ideal thing to say to the guest, but not all restaurants (especially a small one) have a lounge or a bar area with comfortable seating for many
Chowhound Post
The Vitaprep. You're going to pay up your nose for it, but it's worth it.
Chowhound Post
this seems to be the season of "special guests"? I assume it's to boost some of their winning percentages.
Chowhound Post
Most Canadians don't call fries chips... we call them fries
Chowhound Post
Or whose lap?
Chowhound Post
I've seen cashews used in stir fries at home and at Cantonese restaurants.
Chowhound Post
That's certainly true, China is large and diverse and it would be wrong to try and codify "Chinese Custom" anymore than one would codify "Indian Custom" or European Custom. My Hong Kong family (and all their friends) don't wear shoes in the house, and we take them off in a contained area outside the main door. That appears to be a common custom in that area.
Chowhound Post
It's not a general Chinese custom to sit on the floor (or even cushions on the floor) while eating... at least in the cities
Chowhound Post
Oh boy, that lobster salad... apparently the description of the salad didn't include the various mixed greens that comprised of 2/3rds of the salad, in addition to the ingredients listed above. That was sort of disappointing for 24 dollars.
Chowhound Post
The serving size already has enough information regarding its size relative to a container (in most cases
Chowhound Post
I have to agree, Chinese names are no less specific (think Buddha Jumps over the wall, or Ma Po Do Fu, or even Baked Portuguese Chicken Rice) than an Italian counterpart (such as Spaghetti alla Puttanesca), though each household/restaurant or region may make it slightly differently... that's pretty much expected though.
Chowhound Post
Bear in mind these are personal opinions, so mine may differ... I don't drink that much so alcohol is an oddgift for me,but most will happily accept it (not that I won't). However, a food gift is sort of unusual, partly because you need to find some place to put it, and finding time to eat it is generally difficult.
Chowhound Post
Personally I wouldn't mind getting a money tip, I've gotten them before... if I want alcohol I'll get it on my own time (unless it's a good vintage). On the other hand, there is no requirement to give these tips for fulfilling interesting and special requests, giving anything at all is an appreciated bonus... but I certainly wouldn't reject money
Chowhound Post
Then perhaps you may simply change your perception of the comment based on the circumstances. It's not like they called you a name or something
Chowhound Post
It's not too hard to create an on screen television persona that is quite different from who the person actually is...
Chowhound Post
I can't wait to see these sorts of comments posted: "The server was very helpful, but I knew it was because he wanted a bigger tip... When I realized that I was very insulted and left a penny on the bill"
Chowhound Post
The cuts of meat used to make London Broil are generally pretty tough cuts of meat, unless you slice them properly. By slicing them thinly and perpendicular to the grain you're making it easier to eat.
As to why ground meat cooked to a similar doneness would be drier than whole meat, I would say that by grinding it up you're allowing more areas where water can escape during cooking.
Chowhound Post
Perhaps they edited out the good comments from Flay's dish and put a lot of nit picks in it to make it seem closer than it would be.
Chowhound Post
There are plenty of cuts of primal meat that are still tough as nails when cooked to medium rare, if the quality of the meat is not great then you can have tough meat even if it still retains juice.
Chowhound Post
I always feel somewhat embarrassed when customers do that... people who do that generally take the whole chef thing too far and have twisted notions of the profession. On the other hand, I guess it's better than being treated as second class citizens.
Profile
I really wish I could:
Have four stomachs
People Reading Me
