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Where we live there are plenty of chains and plenty of non-chains. The OGs are all backed up with lines at night and the owner operated are busy, but not jammed. I think that the Darden group has got it figured out. I've read that their formula is so loved by the customers that they can't change dinnerware without hearing complaints. Changing a recipe is even worse.

I remember traveling as a little kid and seeing a Duncan Hines emblem on small town restaurants. A paleo-zagat.

Duncan Hines was the guy. Salesman who travelled and made a list of good restaurants.

What am I missing? This. There are a few not safe for work words.

Travel a little in the heartland and an Outback, OG or even a Red Lobster can look pretty darn good. And honestly, they don't suck; they're just not haute

Mrs Hagerty is a honey badger.

How long do you pressure cook the chicken?

Must be the female vote. Grayson was the best. Without question. Pretty and didn't put up with Toms nonsense.

I agree!

Beautiful and definitely a steal!

Humorlessness in the heartland. Good grief. I was mocking the arch tone of some of the internet commenters. Some people like taking offense I guess.

Right. OG isn't vile. In fact it is one of the better chains. I can imagine that in Grand Forks after a long day roping little dogies and shooting varmints a man can get a powerful hankering for some of that Eye-talian food and an OG would be a God-send.

The demise of home cooking may well have been World War Two. Women were driven into the workforce at least temporarily. Convenience foods were dawning around then too.

Settling a case doesn't mean you are guilty or dishonest. It can mean you want to cut potential losses...purely a business decision. Picture being fat, rich, TV-star Batali facing a NY jury. He doesn't have a chance. His lawyers know it, the plaintiff's lawyers know it. The whole thing could have been set up as a raid on his bank account.

This whole flap has seemed overdone to me. Her food is no more prone to causing the weight gain that leads to diabetes (in those who are susceptible) than Boloud's or Colliccio's. Have seconds every night at Daniel you'll get fat too. I'm no fan of her or her kind of food, but she has been unfairly singled out over the years; probably because of her joyous use of butter etc. Regarding the drug ads...I'm no fan of drug ads, but I wonder how many of her critics would turn down the money she's getting.

Cutco! Those guys have the most evil marketing plan on Earth. It goes like this. Recruit HS grads on the way to college with the prospect of a scholarship. They tend to be the less financially-advantaged kids. Have them visit every friend of their parents and try to score a sale or two. They never sell much, but Cutco makes a bundle on their wildly overpriced stuff. The only benefit to the kids is they learn to stay away from this kind of scam in the future without having lost too much money.

PLaE- I've avoided this place for the probably foolish reason that the nae is an acronym for People Laughing and Eating. It is actually a good place. Not cheap, but the portions are gigantic and the food is pretty darn good. A couple of dishes are mis-steps, like fried green tomatoes with hollandaise (needs some acid to cut the heaviness), but overall good food. LeClos- still a great bistro. Best on AI. Beech St Grill- An AI veteran w a great wine list and excellent food. Entrees come now with soup and salad, making this a real value for a good restaurant. Merge- still great. Still needs a website and open table. Barbara Jean's- Same old low country cooking. Could be cleaner. Murray's Island Grill- just OK. Better than the Shoney's that was in that space. Thyme, long gone was followed by a crab and steak place that didn't last a year. The location may be jinxed. Or perhaps just too large to make money. Philly Boyz died quick. No more cheesesteaks on AI.

Nice! Gonna give classes?

That is a big statement, blaming obesity on processed foods and not over-consumption. Got a reference for that? Exhibit #1 for the defense- Prince Fielder is a vegan. Yes its easier to absorb certain processed grains, but sucrose isn't processed before a load is dumped into Pepsi and McDs doesn't do anything to its potatoes but fry them and supersize them. Over-eating esp of carbs, perhaps encouraged by the foolish food pyramid,is the big cause of obesity and the secondary diabetes.

If you shop in supermarkets I think that truly knowing the origins of food is impossible. The intentional mislabeling of fish is an obvious example, but how do you know where the loose potatoes in the bin came from? Even if the produce guy gives you an answer, how do you know its true? I also think that it isn't a task that individuals can be expected to take responsibility for, (unless they are truly driven). Its a nice idea, and I like the philosophy and aesthetics of it, but I know that I can't do it.

Not at all, Scotty. Show us your kitchen!

Glad somebody notticed.

I can get Red Breast here and am quite fond of it.

I can't give weights, I'm still in the "pinch" stage, but I find that sous vided meats seem to need less salt than I'd use in a traditional method.

Good ending.