emmapeel

Thanks, the only saving grace (and it isn't really knowing how slowly buracracy moves in this city) is that the culprits may have to deal Gretchen Dykstra, (I hear she can be lethal) and consumer affairs. I'm hoping to see them take a hit. No, I paid $20 per lb. at Fairway recently.

I also buy "wild salmon" at Fairway and felt good about it, and like you, I'm not so sure now. The issue for me is, that the "wild salmon" at Fairway tastes better than the farm-raised but I am not happy about the price not insuring authenticity. I almost cannot bring myself to purchase it again without thinking I'm getting ripped-off. I cannot find the article, but I assume Fairway was not on the list? (Not that it would insure anything, my assumption is they all buy from the same fish markets.) I would say, if the $8 increase makes a better meal and you prefer that, then buy the wild salmon. I only wish that the price differential were closer, such as organic meat. I buy the organic meats and the prices are not much more than regular meats, therefore palatable. Edited to say, I've found the article. I guess I'll be going to Eli's.

I can only say I wish I'd gotten you on the phone.

I too had problems with cooking steak at home, but I also learned to use Tim Z's technique. I have one of those Le Creuset flat grills. I heat it to a pretty high temp on a medium flame, but not smoking. Sometimes I marinate the steak first. I oil the steak, (not the grill) salt and pepper. Dropping water on the grill determines for me if it's hot enough, when water bounces, it is. I place it on the grill and don't move it for several minutes. Flip. To desired doneness. The cut I have most success with is New York strip. It comes out very tender, even when medium well.

When I was an Admin Asst., this was a common occurrence, and I appreciate your disdain for this situation. It was just as ridiculous for us to call a restaurant and say "gee, it was on June 8th, lunch time, check for $211.34, under the name of F---Face..." and as you said Katie "months later." As the admin I could not understand why the diner knowing that it was to be expensed, always lost the receipts. It is the height of laziness and arrogance, for knowing that it would be handled by you and me...or else. I used to hope that the restaurant would one day say. "Sorry, you're out of luck". Never happened.

I think I comprehend what has been said, but when I eat with friends and we are "dutch" we get one check and hand over 2 or 3 credit cards to the waiter. It never seems to be problem. Granted, we are dividing equally (we don't care who ate or drank what), and we each get separate credit card receipts. Is this practice OK? Just curious. I've never sensed any annoyance from an establishment with this routine. But since we're on the subject, I do get annoyed when a co-diner tries to get away with not paying their share (for argument's sake, let's say we're paying cash.) Said diner will have a $20 entree, $8 appetizer, $10 beverage and put $38 on the table. It infuriates me.... The other diners ususally take the hit, insuring adequate tax and tip, and then talk about Said diner like a dog. Are we chickens or are we civilized?

(Snip) Really, I was somewhat aghast that both of these people, who seemed friendly, educated and polite, simply did not know that $4.25 - an amount less than 15% - is not a good tip commensurate with good service. But I can only conclude that they do not know. And really, how is a server supposed to know the difference? ← My only observation about this is when you return cash to the table, (which I feel all servers should do), a fine line is drawn for the cheapskate diners. They start thinking... "gee , $4.25 is almost $5.00....that's plenty". Suddenly, the service is not the question for them, but the value of a dollar. The situation you decribe almost explains to me that very frustrating question "Do you want change?" which I hate, but your expectation as a server should be that all diners know that 15% is the absolute bottom for good service. I think they know. I think they're cheap.

Huh? The amount the government gets (the sales tax on your meal) is not changed by the amount you tip. In the sense that the waitron is reporting her/his tips and paying income tax on it, yes, that tax amount is changed...but even then, this comment makes no sense: "Don't give me a raise, boss. I'll just have to pay income tax on it." Maybe I should stand up, but this one went right over my head. ← Perhaps the waitron honestly pays his/her taxes, and feels the one or two dollars extra perhaps adds up to a few thousand per year, and just enough to put one in a different tax bracket as you stated. It may be their concern. It is not mine. I agree with you...Taxes be damned, the more you make, the more you make.

Excellent points. I tip on the total with tax included out of habit. But you're right it's not a good or a service. ← I'll preface this by saying I tip post tax, but I queried the waiter at Waiter Rant and he told me pre-tax. "The government gets enough..." was his point. I continue to do it because it's negligible, but a dollar is a dollar. Its significance is personal.

That's really funny. Are you sure you should cook for a living Luckylies? Or maybe you can earn some $$$$ at the comedy club. Zabar's selection has two "fake" coffees one is "Blue Mountain Style" which is very smooth and I make it really strong, and and "Kona Style". There is also one called Mocha Style--never had it. I can't afford $30+ per pound for the real thing either.

Pan, have you ever tried Godiva? (It reminds me of HD before Pillsbury bought it.) Just asking. I like HD too. Triple Chocolate sounds good! My two favorites are Strawberry and the Vanilla Yogurt Rasperry Sorbet swirl. I eat all the flavors though, especially the limited editions. typo edit

Nah, that's why I switched to the Ethiopian or the fake Blue Mountain. They are a little more at $6.98 lb, but still a bargain and delicious.

Another thing that impresses me about Saul Zabar is, he is also kind to his customers. I always buy my coffee there, and used to prefer the Columbian (now the Ethiopian). I bought two pounds and it seemed off, but drinkable. Next time I bought one pound and it was again, off. I called to complain. I was just in that kind of mood. Some manager took my complaint and I thought that would be the end of it until Saul Zabar called me and assured me nothing had changed, but he was concerned about what I was experiencing. "Would you please come in and have a cup with me at the cafe next door, so we can get to the bottom of this?" I never went, but I still buy the coffee. Customer service like that for a $6.00 bag of beans (is it the cheapest in the city?). If that store ever closes its doors, there will be weeping and gnashing of teeth. Mine.

I'm a new convert. I've read this thread at first with idle curiosity and then I thought, it must be good. It's even better than I thought it would be. I just did the regular salt and pepper, EVOO roasting of about 40 minutes @400, and I may never buy another potato. Now when I shop I'm going to look for larger and larger heads. Thanks for this great idea. People said "I can't believe I ate a whole head..." I'm sure could eat two. Question: how are the results without oil?

And it's something I don't understand. Maybe it's the "people watching" spot.

This is a fun thread. Most changes have occurred in the Columbia University Area, but of course the West End will always survive. Yes I do remember West Side Storey, and they did have great brunches. I also remember Museum Cafe, and I thought it would last forever. It was a staple. La Boite en Bois, the french bistro was very good, I remember, and at the time I thought a $12 entree was expensive. And I'm still a little sorry Zum Zum is gone. I remember most that are listed. Does anyone remember Ruskay's? It was on Columbus and 75th, and I believe it is now a L'Express clothing store. It was owned by the same man who I believe opened the Empire Diner and they had similar designs and menus. But Ruskay's decor was like the bride of frankenstein. It was a hugh two-storied space, black walls, candelabras with dripping wax on black mirrored tables, red velvet curtains and stairways painted white. The following article about Odeon refers to Ruskay's as a beginning for dining on the UWS. Ruskay's was probably the beginning of more contemporary restaurants on the UWS. It was there in 1977 or so. As for the restaurants that still exist, FG listed them all, I cannot think of any others yet.

The "New Black" refers to that New Yorkers often wear black, and fashion trendsetters are always trying to replace it, such as "Brown is the New Black" or "White is the New Black." It simply refers to trends. edited to add: My accountant told me he does taxes for many high-end waitstaff and bartenders of hotels and restaurants. Avg. earnings are about $55k-85k. They must deserve it...they're making it.

Good point, and taken! But a burger deluxe here is $10.00, and I never leave less than $2.00 at a diner, even if it's tea and toast, which might be $2.65. So I stand corrected.

It makes me wonder if their "late arrivals" are planned. I can hear the conversations between them, "oh, they won't get started till x:xx time so we have a few hours." My family is the same. Pehaps that's why they were so insulted, maybe a little guilt?

I made a delicious Creamy Tomato Soup, with a base of butter, bacon fat and a mirepoix, chicken broth, San Marzano tomatoes and heavy cream. Topped with crispy bacon bits. At first taste, it was ok, then I added Cayenne. Perfection! Also I love my immersion blender. What a good buy.

I tip well, 15% at the diner and 20% elsewhere and adjustments up for running the server, or using the table for a long time (more at fine dining up to 40% and the servers often show they deserve it), but I have to agree with you. I am tired of tipping 20% when I have to chase the server for service and the ultimate killer for me is waiting a long time for a check, even after it has been requested. I tip anyway for fear of future bad service, or worse, being called a cheapskate. It's the standard where I live, and most restaurants are busy regardless of how good they are. There is no real competition for servers in the everyday restaurants. I'm happy to say it only happens about 10% of the time, but when it does, I feel wrong tipping less than the standard, so I never do it. So, I guess I'm saying, Yes, tipping well is the new black. edited to say: chrisamirault, I know sometimes the kitchen is really busy, or if I'm eating first seating, sometimes the servers have other duties and tasks to deal with or as you mentioned large groups or demanding tables. I do take that into account. I am talking about servers who are hanging around the bar, or have just disappeared from the floor for twenty minutes. I hope that clarifies my post.

I was showing off for my fiance and invited a friend of his over and decided to cook lasanga. It was more like Lasanga Cheese Soup. I'd used far too much ricotta. Another time I left fresh Angel Hair pasta to boil for about....20 min. Mmmm...mush. One of the guest said to her boyfriend "Honey, is the pasta too soft for you?"

I really like that idea. What is interesting about Campari, is that I think after the first taste, expectations are leveled, and then next time for some unknown reason, it tastes good. Sam, why don't you start the thread? I'll add my Moules story.

The story makes me laugh because I too, felt the same way. I was 20 years old in London and it was the first time I was in Europe. I went to the movies. There was a commercial for Campari, with beautiful Europeans drinking and laughing... so my next stop was a bar and I ordered "Campari, please...." I thought I'd wretch. Now, I cannot do without a Negroni, it's so delicious. Campari is certainly an acquired taste.

I like the question because I only see white ones here where I live, and pink ones in film and television. I began wondering, are pink pastry boxes a myth? Now I know. I also like the way europeans wrap pastry, like a gift with, paper and ribbons.