BobB's Profile

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Fair amount of tip at a restaurant

Not to worry. For one thing, the UK minimum wage is more than 30% higher than it is here: £6.50 per hour (~$10.00) vs $7.25 in the US (though a few states have bumped it a bit higher).

And besides, you have a long history here of thoughtful commentary. I was objecting to Barbaro's tone as much as the content, especially for a first and only post.

about 1 hour ago
BobB in Not About Food

Fair amount of tip at a restaurant

Interesting. So instead of my guess of typically 15% - 20%, it looks more like 10% - 20%. I wonder if they came up with a figure for how many people don't believe they have to tip at all.

about 1 hour ago
BobB in Not About Food

Fair amount of tip at a restaurant

There certainly is a lot of variation, but I'd bet that if we polled the general public we'd find that the vast majority tip servers between 15% and 20%, and only a very tiny percentage don't believe in tipping regularly.

about 4 hours ago
BobB in Not About Food

Fair amount of tip at a restaurant

Wow. Your first-ever post on Chowhound and you come on saying servers don't deserve more than minimum wage. You're not going to make many friends out here with a condescending attitude like that.

about 22 hours ago
BobB in Not About Food
1

Why aren't we eating more geese?

That's the point - dark meat is so much richer-flavored than white. Industrial farm chicken breasts = cardboard.

Mar 02, 2015
BobB in General Topics

Fair amount of tip at a restaurant

You are looking at the third column of numbers (minimum cash wage), not the first (minimum cash PLUS TIPS), right? As it clearly states (and as I said), the Federal minimum for tipped workers is $2.13 an hour. Most of the states bump it up some (in your state, all the way to a glorious $3.75 an hour), but none of them come anywhere near a living wage without tips. I stand by my original comment, and the chart you linked to backs me up. Rant away. But get your facts straight first, and learn how to read a chart.

Mar 02, 2015
BobB in Not About Food

Fair amount of tip at a restaurant

Fair enough, but I was replying to PotatoHouse, who lives south (albeit not very) of the border.

Mar 01, 2015
BobB in Not About Food

Is dessert optional?

Taking a taste, sure, but is it normal for the host to hand out pre-plated portions? I throw a lot of dinner parties, and I'll always ensure that every guest gets a dessert setting (empty) placed in front of them and then allow each one to take as much (or as little) as they like.

Feb 28, 2015
BobB in Not About Food

Is dessert optional?

Same here - I can't recall ever being at someone's house and being handed a pre-plated dessert without a comment along the lines of, "Who'd like some cake?"

Fair amount of tip at a restaurant

Absolutely, completely, 100% wrong. Servers in almost every state in the US are paid a pittance in salary (often something like $2 an hour) because it is assumed that most of their income will come from tips, because that's the way the US restaurant business has evolved.

Maybe the system should be different - frankly, I prefer the approach used in most European countries, where servers are paid well and/or a service charge is added to the bill - but for now, THAT'S THE WAY IT IS! If you don't like it and don't tip you're just being an a$$hole.

Breakfast Potatoes: Home Fries versus Hash Browns | Epicurious.com

Agreed, especially when fried in duck fat. That article is just silly, crispy rules!

Feb 28, 2015
BobB in General Topics

Smoked Salmon

Try Spence & Co.'s smoked salmon. They make several varieties (my favorite is their Traditional Scottish-Style, very smoky) and they pack them all with a little plastic sheet separating each slice. Whole Foods generally has a good selection.

Feb 28, 2015
BobB in General Topics

Light cream - available in your area?

Yes, but you're in New York, so that's only to be expected - if you read through the thread you'll see that everyone agrees it's readily available in the Northeast, just not anywhere west of roughly Pennsylvania. The whole thread is about the regionality of light cream. If you lived in, say, Wyoming and could say that it was everywhere there, that would be interesting.

Feb 26, 2015
BobB in General Topics

Dishwasher Detergent, is There an All in One that works?

"What you were paying for was lower noise levels (more insulation) and flexibility in loading as well as additional settings."

Yes, but those "additional settings" can be pretty useful. I have a high-end Kitchenaid, and in addition to being whisper-quiet and having a stainless interior, it has the ProWash cycle (which I almost always use) that senses how dirty the water is and extends the wash cycle as long as necessary to get everything perfectly clean. Which it does, always, without fail. All I use is standard Cascade liquid and I have no problem with spotting.

Feb 23, 2015
BobB in Cookware

Amish Butter?

I'd still like to know where I can buy this stuff.

Feb 21, 2015
BobB in General Topics

Why aren't we eating more geese?

I'd make them a lot more often if they were easier to find in supermarkets.

Is the Breville 800xl the small oven to get?

Mine toasts fairly equally on both sides, but the bottom gets a striped look due to contact with the rack. And yes, it takes a few minutes, but I'm a loose leaf tea drinker and good black tea also takes a few minutes to steep properly, so it's not an issue for me.

The Bagel setting uses the top burner only - I use it mainly for toasting hamburger buns.

Feb 19, 2015
BobB in Cookware

Are crispy eggs a culinary no no?

I had the same thought - why not just crack the eggs directly into the saucier?

Feb 18, 2015
BobB in General Topics

When did noodles become pasta?

Can also mean head or brain, as in "Use your noodle!"

Feb 16, 2015
BobB in General Topics

Heinz adds Sriracha to Ketchup

If you like spicy ketchup but want the good stuff (no HFCS, etc), try Melinda's ketchups. It's the same company that makes those great habanero hot sauces, but they also make a half-dozen sorts of spicy ketchup, with versions including jalapeño, chipotle, habanero, ghost pepper, and bhut jolokia.

All great stuff, and much closer to ketchup than hot sauce in heat level, so you can really pour it on. They can be a bit hard to find, though, and for some weird reason I find them most often at my local T.J.Maxx.

http://hotsaucezone.com/buy/ketchup/

Feb 15, 2015
BobB in General Topics

When did noodles become pasta?

I agree, I've universally seen the word rocket used in the UK and arugula in America, both referring to the commercial variety. The wild stuff may have a different name, I don't know as I've never seen it on a menu.

Feb 15, 2015
BobB in General Topics

Le Creuset Cast Iron Skillets?

I've had three of those (small, medium, large) for over 30 years, and use them regularly, albeit almost exclusively for searing meat. I put a small amount of grapeseed oil (high heat tolerance) in the pan when cold and wipe it all around with a paper towel, leaving just a sheen helps with both sticking and cleanup), then heat. I've done up some mean steaks and burgers on these things.

I usually put them in the sink to soak overnight, and they clean up very easily the next morning.

Feb 15, 2015
BobB in Cookware

Salty lox?

You think? I've been to all the Russian stores in Brookline, where I live, and none of them carry it.

Feb 15, 2015
BobB in Greater Boston Area

Trader Joe's Frozen Macaroni and Cheese

When this thread started it was called Four Cheese Mac 'n Cheese. I noticed recently it's now named after someone (Fred Farkle's Mac 'n Cheese?) but the photo looks the same and it still says it has four cheeses, so maybe it's just a name change? I haven't had it in quite a while, I'll have to get some and see.

Feb 15, 2015
BobB in Chains

Salty lox?

Thanks!

Feb 14, 2015
BobB in Greater Boston Area

Salty lox?

I've always loved salty (belly) lox, a once common and now rare treat. My last semi-reliable supplier, The Butcherie in Brookline (I say semi because they made their own and didn't always have it) has discontinued it. Anybody know of any place in the area that still has it?

Feb 14, 2015
BobB in Greater Boston Area

Clam Chowder recipe [moved from Snows clam chowder tragedy thread]

Looks good, but one question: why the mix of butter and margarine, and not simply butter? I haven't had a stick of margarine in my house since the '70s.

Feb 10, 2015
BobB in Home Cooking

GE Profile Gas Range Woes

Could be the oven temperature sensor has gone bad. I have a 3 year old GE induction range with electric oven, and the sensor in mine was defective when I got it. They replaced it under warranty.

Feb 10, 2015
BobB in Cookware

Stock for soup

I do a lot of braising - things like lamb shanks, and beef short ribs - and always strain and freeze the leftover braising liquid for use in other dishes like soups. It tends to be, if anything, overloaded with flavor, but you can always dilute it.

Feb 07, 2015
BobB in Home Cooking
1

Sesame Oil: Love It or Leave It

I love the stuff, and always have a good supply of both the toasted and the hot pepper infused versions.

Feb 07, 2015
BobB in Home Cooking