Midlife's Profile

Title Last Reply

More tipping data

But the article admits that the source, Square, is used at lots of different kinds of establishments, so one would have to be careful in drawing conclusions from the percentage of transactions where a tip is left. Also....... Square is a small credit card reading device which is plugged in to smart phones. Not really something that would be used widely at places where tipping is done in the context we discuss here.

https://squareup.com/sell-anywhere

about 3 hours ago
Midlife in Not About Food

Sulfite free wines

Well, I know that a winery needs to submit a lab test to be able to omit the "contains sulfites" wording, so wouldn't there have to be SOME acceptable measuring point?

about 15 hours ago
Midlife in Wine

Bitchin' Kitchen - Are they kidding???

>>"Her jokes probably go over most viewers heads!"<<

Nice! Just the right way to engage in the discussion.

about 16 hours ago
Midlife in Food Media & News

Sulfite free wines

I assume you read all the posts in this topic. Deborah Roe's (just above) gives the names of some specific wineries, but there are two problems I see with your need:

First, I do t know if any "big name labels" that weigh in on the sulfite issue.

Second, and really more to the point, I don't think I've ever seen (here or elsewhere) anything suggesting that the actual PPM of sulfites in any wine is made public. It's not required by the US government and I'm not familiar with it being done in the text if the world. So, finding a widely distributed wine with "lower" sulfite levels is problematic.

If I were you I'd reach out to Gallo, Constellation, and Diageo to ask if they would provide such information. That would be starting at the top, and maybe the least productive, but it could be a beginning. Otherwise, I'd just Google my fingers off to see if anyone has been interested enough to measure sulfites independently. As is evident in this topic, lots of people link sulfites to headaches but really very few have proud that sulfites are the cause if their specific problem.

Please report back if you get any real info.

about 17 hours ago
Midlife in Wine

A highly opinionated old Jewish man is taking us out to Yang Chow (Chinatown)

Glad to help....... In so many ways!!! ;o)))) and I'm really looking forward to your take on the food. I know you'll be able to place it in its proper context of both quality and 'authenticity'.

2 days ago
Midlife in Los Angeles Area

A highly opinionated old Jewish man is taking us out to Yang Chow (Chinatown)

Anyone here who knows Mr. Taster (the OP) would not even begin to ask this question. I personally resemble the description and I didn't find it offensive in the slightest. It's just a point of 'charicature' associated with 'Americanized' Chinese food and possibly also with being 'opinionated'. I'm pretty sensitive to these images and it didn't bother me at all. Just sayin'.

Apr 17, 2014
Midlife in Los Angeles Area

A highly opinionated old Jewish man is taking us out to Yang Chow (Chinatown)

i find this post pretty bizarre. Back somewhere in the late 70's a business associate of mine took me to lunch at Yang Chow on their opening day. I worked for the old Broadway Department Store chain with offices on Mission Road (a few miles up North Broadway from the restaurant). Back in those days there were a number of 'authentic' Chinese restaurants of varying cuisines in the San Gabriel Valley, but Chinatown was much closer. When we didn't go to Little Joe's (up the street) we'd go to Yang Chow.

I became friends with Michael Yun over the years. He was a son who really had different ideas about how to spend his life, living in Africa and Hong Kong, and visiting family in Germany........ rather than working in LA in the family business. I'd meet him in Hong Kong for dinner to catch up. I haven't been to Yang Chow (or the sister location in the West Valley) in maybe 20 years and didn't know there was one in Pasadena (where I worked in the 90's).

So the tone of this topic is disturbing. Throughout the 70s, 80s, and 90s I traveled throughout much of Asia on business, so I DO very much get the difference between great 'authentic' Chinese cuisine and what is degraded here as 'glop'. It's just something of a shock to hear Yang Chow placed so solidly in the 'glop' column. On the other hand, they're still in business after 35 years, so that says SOMETHING', though I'm not sure just what.

Mr. Taster, I could very easily be your host. I wonder if Michael's still around and what he'd have to say about all this.

Apr 17, 2014
Midlife in Los Angeles Area

My Nemesis: Frozen Whole Chicken...

Somewhere in this topic (unless I missed it) the subject of the 'innards' has been lost. The whole chickens I buy are almost always fresh, so cleaning before freezing is no problem, IF that is a concern. should you buy frozen birds with plastic bags inside I would think twice about cooking them completely with the plastic still inside. Personally, though, I'm not a fan of slow cooking from a frozen state, so it's a non-issue for me. I think that seasoning the protein prior to cooking is a huge step and that's not going to work if the thing is frozen.

Apr 17, 2014
Midlife in Home Cooking

Infographic: How to Tip Waiter, Barternder, Barista and Deliveryman and Not Be Mean

I'd tip musicians if I REALLY enjoyed the performance or (as is more traditional) if they played something I requested. Otherwise not so much.

Apr 14, 2014
Midlife in Not About Food

Supermarket pricing.......can someone explain this to me?

And just a few weeks ago Congress asked the FTC to look into this. "Outlet" stores have been doing this for more than 20 years and we're just now "looking into it"? Just shows how uninformed people can be.

I used to work for an apparel company that opened a few 'real' outlet stores to move leftover inventory at above jobber pricing. Within a year those stores were surrounded by larger company's stores full of specially manufactured product and our customers were asking why we didn't have every style in every size and color. This was in the early '90's. It's all just part of the game.

Apr 12, 2014
Midlife in General Topics

What would you do to fix the Food Network

Sorry. iPhone are the post before I finished.

...... that SOMEONE would be able to afford to keep a real food channel on the air.

Apr 11, 2014
Midlife in Food Media & News

What would you do to fix the Food Network

I think you'd find that most 'serious' CHers don't watch Food Network. They just pine for how it used to be. Even Cooking Channel isn't cutting it, though it's better. Seems like the best instructional shows are on PBS these days.

Apr 11, 2014
Midlife in Food Media & News
2

What would you do to fix the Food Network

The only conclusion I can come to on this is that the word "fix" is only valuable if you own stock in the companies that own it. Here on CH I think we're looking for something that is incompatible with what they needs, which is advertising money that comes from having viewers. How many topics have we had here that decry how bad FN has gotten and that Cooking Channel is only somewhat better? Folks ............ I would like to think that true foodies make up enough of an audience that SOMEONE

Apr 11, 2014
Midlife in Food Media & News

“Authenticity,” he confided to me, “is a bourgeois value posing as an aesthetic one.”

The only context I'd use to evaluate a dish's "authenticity" is how close it is (in ingredients, preparation, presentation, and taste) to the "traditional" way it is found to be acceptable at it's point of origin (usually meaning country). Beyond that, I'm really not sure what the rest of this is all about.

Apr 11, 2014
Midlife in Food Media & News

“Authenticity,” he confided to me, “is a bourgeois value posing as an aesthetic one.”

I'd agree if your statement goes on to "understanding" of how to cure disease and make people's lives better in general. I'm sure I could add a few more things as well.

Apr 11, 2014
Midlife in Food Media & News

Infographic: How to Tip Waiter, Barternder, Barista and Deliveryman and Not Be Mean

I almost never see tip jars empty. It just seems that would be too important to give the impression that people DO put money in the jar, and the more the better.

Apr 10, 2014
Midlife in Not About Food

“Authenticity,” he confided to me, “is a bourgeois value posing as an aesthetic one.”

Having one of those days I see. ;o)

Apr 10, 2014
Midlife in Food Media & News

Infographic: How to Tip Waiter, Barternder, Barista and Deliveryman and Not Be Mean

It's more likely the staff exchanges change and $1s for larger bills to encourage bigger tips. "See! Someone left a $10!"

I've always been somewhat skeptical when I see a $10 or $20 in the tip jar at a Starbucks.

Apr 10, 2014
Midlife in Not About Food

“Authenticity,” he confided to me, “is a bourgeois value posing as an aesthetic one.”

Ummmmm. Errrrrrrr. OK. But I don't see this 'cuisine' as ideal or grandiose. If it's erzatz, how is it 'real'? Or am I taking this too literally?

Apr 10, 2014
Midlife in Food Media & News

“Authenticity,” he confided to me, “is a bourgeois value posing as an aesthetic one.”

So it's not OK to market erzatz 'authentic' food? Seems like the issue is more one of taking advantage of supposedly authentic identity when it's been compromised.

Apr 10, 2014
Midlife in Food Media & News

Infographic: How to Tip Waiter, Barternder, Barista and Deliveryman and Not Be Mean

Sensitive much? Relax. I was just questioning the math. I AM a server, although in a state that pays an $8+ minimum wage, and I understand how tough it can be. You're preaching to the choir.

Apr 10, 2014
Midlife in Not About Food

Infographic: How to Tip Waiter, Barternder, Barista and Deliveryman and Not Be Mean

I'm well aware of the low minimum wage in many states. The 100% just seed like an exaggeration. I guess not really.

Apr 09, 2014
Midlife in Not About Food
1

Infographic: How to Tip Waiter, Barternder, Barista and Deliveryman and Not Be Mean

Sorry? You're saying their withholding eats up all of their minimum wage? I'd question the math on that as a general statement.

Apr 09, 2014
Midlife in Not About Food
1

Infographic: How to Tip Waiter, Barternder, Barista and Deliveryman and Not Be Mean

Where would tips be 100% of a "waiter's" income? (See chart in article).

The takeout info is interesting too. Pretty much reflects what posts here.

Apr 09, 2014
Midlife in Not About Food
1

“Authenticity,” he confided to me, “is a bourgeois value posing as an aesthetic one.”

Ya see....... this stuff is what I miss about college. The subject strikes me as so incredibly obscure that only academics, or maybe Chowhounds, would even think of it. ;o)

Apr 09, 2014
Midlife in Food Media & News
1

“Authenticity,” he confided to me, “is a bourgeois value posing as an aesthetic one.”

I agree that it is can be meaningless to attach pejorative meaning to references regarding specific food experiences that are NOT authentic because their ingredients or preparation have strayed from the "traditional" way of preparing them. For me, though, the pejorative applies when the DEGREE of inauthenticity reaches a level that materially changes the experience of the cuisine.

That may simply be a verbose way of saying that I'm OK with "Americanizing" Chinese dishes so long as the dish still retains the 'essence' of it's origin. That's admittedly very subjective,and probably only has meaning if one is familiar with the 'authentic' preparation. If you're not it IS meaningless. Beef with broccoli, in a gloppy starchy sauce, is what it is. But it's not at all the same experience as an 'authentic' dish made with Gai Lan. It just isn't.

Apr 09, 2014
Midlife in Food Media & News

Having to log in WAY to often

The key word there would be "occasionally". I get it, but just sayin'.

Apr 08, 2014
Midlife in Site Talk
1

Having to log in WAY to often

Nope. See other posts. Maybe it IS only every two weeks, but it seems more often on my iPhone, and much longer on my PC. Believe me. I'd know if it was every time. :o)

Apr 08, 2014
Midlife in Site Talk

Having to log in WAY to often

Curious as to why do we need to log in every couple of weeks? No other site I frequent seems to require that. Is staying logged in taking up server space?

Apr 08, 2014
Midlife in Site Talk

Having to log in WAY to often

Mom always liked you best! ;o)

Apr 08, 2014
Midlife in Site Talk
1