Susan G

Cranberries! Blueberries? Cod (which is why the Vikings, Irish and English came in this direction in the first place). Tomatoes and corn (OK, not, strictly speaking, native to *only* New England, but the jumping-off place from where they were exported back to the Old Country).

My parents were strict about no negative comments about food served. "If you have nothing nice to say......" is a phrase I still can't utter out loud. We had one out if we really couldn't tolerate what was served: Cold cereal with milk. Did we feel left out because we weren't eating what everyone else was? You bet. I think that was the point of the exercise! Best wishes to you and gaining some sleep! Congrats on the new arrival!

If you like sushi, then I think we've established that the quality of the fish you buy for your table is the problem!

I thought using individual tins made them popovers?

Abra, what a *gorgeous* dinner! I'm looking forward to reading other people' bunny recipes.......I just found some frozen rabbit in my grocery store!

Eh. Food mileage, extravagance, wastelfulness.........that's just window-dressing. It's a story about domestic violence.

I'm only slightly removed from the catagory of Wine Idiot, so I'm limited in my responses, but here's what I know: The Gruet family in New Mexico is a branch of the French Rothchilds vinyard.........they have an excellent technique, institutional knowledge, and the money to do the magic. Good choice, all around. Other New Mexico wines are iffy. The climate and soil just aren't quite right. I'd serve them only if your guests know nothing about wine!

Rosie, I don't know what China 46 has in theirs, but usually jiaozi are dumplings - ground pork with shrimp or crabmeat, ginger, garlic and scallions, sometimes with bok choi. The dough around it is flour and water paste, rolled thin and stuffed. They're usually steamed, and dipped into a vinegar-soy-ginger-chili sauce at the table.

Welcome to the forum, mzimbeck! I thought turbinado was *unprocessed* sugar?

"I will step forward and say that I think 20% is a fair tip and 25% is a good tip. Honestly if I were to adopt a more generous tipping policy as is the subject of this thread (30%+) we would not be able to eat out as often as we do. What would the waitstaff prefer? 20% 3 or 4 times a month or 30%+ once a month. I think I know what I would choose." I agree with your first statement. I ran the numbers on the second one. The difference between a 20% tip and a 30% tip on a $50 bill is five dollars. You're saying you're willing to pay a monthy total of $30-40 in tips, but a single, generous tip of $15 strikes you as unreasonable?

9 times out of 10 the policy is there to snag people who don't realize that tip was included in the price. I understand that tip, for larger tables, is included because they don't want the server getting screwed on a big table, but come on, have some respect for your customers. ←

Yes! Well said, Grub, on both points!

Do translations count? Ten years ago, hiking in the Tai Shan area of China, one of my friends ordered "Mountain Chicken" off a menu........when the dish came, and she asked for clarification, she learned she had ordered toad. Tasty, though, with lots of garlic.

Does foie gras count? Pate? How about Jello?

I think the time of the morning one visits detrmines the size of the order........and not all vendors are "wholesale only". I'd go to Fulton before it moves if only for the experience.....and the ability to wax nostalgic once it's gone!

How far are you from the Fulton Street Fish Market?

I've been blessed with the ability to make great soups.....English, Chinese, Vietnamese - if it simmers, I can do it!

You're upset that your parents aren't making coffee the way you like it? The next time you visit: Bring your own tools. Bring your own water. Bring your own beans. Volunteer to take on the coffee-making duty for the family meals. How's that for easy?

Former waitress here. There is no such thing as over-tipping. I tip 30% or more in places where tips are shared........not that I often frequent places with a sommelier - but I do go to sushi bars once a week or so, and I understand the waiters have to share their tips with the sushi chef.

Fanny Farmer.........the most recently updated, not my Gram's 1933 edition! It's a great jumping-off point for the American repertoire........and I'm loving the large print and easy-on-the-eye serif.

(I'm sick, and in full Couch Commando mode. This affects my answer). In the recliner/sofa, in front of the TV, with a comforter over my legs. Placid, purring cat on comforter. Otherwise, at my dinner table with husband and/or friends.

My response to this article? The man's a control freak. Wants the same routine, the same drinks, the same servers, *the same chair* day in and day out. Talk about being in your comfort zone!! Even with the best ingredients, I couldn't spend close to $60,000 a year to feed one person..........

When I realized I was searching for 1998 Cabs from California........1997, 1999 wouldn't do.

It seems like the thread has recently added another type of bad meal. If the previous catagories were bad meals by the clueless, the addled (by time or, uh, chemistry), the overconfident, the untried, the thrifty, the malicious..............then the new catagory would be, "Meals By Those Not Yet Housebroken". Consider my current re-reading of The Odysssey: Even 3,000 years ago, those who were oblivious to the needs of guests were worse than barbarians: They were monsters.

Hoo, Nelly! My Yorkie rose to six inches! (Smother impulse to go blue with this). Thanks for the recipe! I didn't have quite enough lamb drippings to make a go of it, so I added some bacon drippings. My gawd. A permanent addition to Easter brunch!