MattJohnson

The other empty restaurant thread (from a business owner's perspective) made me think of this and I didn't want to derail it so I'll ask here. I've noticed that often times, when I dine in an non-busy restaurant, the service sucks. Things are slow, servers aren't very attentive. Why is that? Is it because when its slow, people don't do much mise? Short staffed? Oven not on?

I generally don't make a judgement only on the amount of people. However if there are few other things that seem slightly suspect, it will push me over the edge.

There is an Indian store on North Ave. by Mayfair mall. I've not stopped there yet, but I drive by it all the time.

I too am interested to hear how it goes. My limited understanding of tea (from going to a plantation once in Malaysia) is that it needs a pretty specific climate. It will be interesting to do a taste comparison between some good commercial stuff and the home grown. I wonder if the freshness will make all the difference. Sounds like fun! Please report back!

That was a great article Rebel. Thanks for posting it. I would have loved to experience that tasting.

I can perhaps be persuaded that it was a bit tacky to leave 40 cents on a 1.60 bill (we should have gotten a tab and added it up), but I was trying to put more emphasis on her attitude that coins were beneath her. I mean if waiters are so hard up for cash, perhaps she should put the money in her pocket and hope that next time, we'll be less tacky (most of the time we do a buck a drink - this was just one of those times where you're talking and not paying much attention).

My wife bought a happy hour pbr at a college bar once. I think it came to 1.60 or something. She paid with a 5 and left the coins as a tip. The waitress looked at it with disdain and actually threw the change in the trash to prove a point! I guess she only deals in dollar bills. I just don't care for an "I'm entitled" attitude. Its a gratuity for good service. If you're wage depends on it, then provide good service! I think tipping on tax is absurd as well. One shouldn't expect it. In general I tip 18-20%, but I feel that we are going overboard a bit here in the USA.

I got mine from Amazon with my Amazon Visa and Amazon Prime membership which nets me triple bonus points and saves me taxes and shipping. ← *GASP* you don't report your online purchases on your state income taxes!?!? /ontopic I've heard the global knives are quite good for the price. Regarding Bed Bath and Beyond coupons, they do have restrictions. I wonder if knives is one of them...

Please let us know how it goes!

maybe photocopying your butt has just been brought into the 21st century.

Someone said grilled pineapple. If you go that route, have it with blue cheese. I did this last night and it was great.

I too, have used beer in chili. I don't see that anyone's mentioned beer brats (I live in WI, so I have to put that out there). I don't generally have the problem you do. Theres only been 1 beer I've tried that absolutely couldn't drink, and it was when I was still in college! Wisconsin Club - ack.

You're completely correct. The one I went to didn't taste that great at all. I would much rather had fish cooked the way you describe. Still, I am glad I went. It was still an experience. They guy running ours was quite a character. I doubt I'd go to another one, but I'd recommend people trying it once.

I recently spent 2 weeks in Portugal. For that price you should get some very good wine indeed. The hard part might be finding wine that expensive (I'm sure you'll manage) My wine was much cheaper than that, and I just got some from the vineyards I visited and a few markets. One thing to note, outside of the douro valley (port growing region) make sure you call ahead to vineyards. Actually, call ahead in the Douro too (if you're heading up that way) Its not like Napa, where everyone is just waiting for you to come in. I stopped in a few and they looked at me like I was nuts, even though there was a giant sign on the road saying "Visit Us!" I was a bit surprised by the lack of wine culture there. This is my opinion after spending 2 weeks there, so apply a hefty grain of salt, but most people don't seem that passionate about wine. Its something they drink at meal times, but finding people who get excited about it was tough. Even at the vineyards. Usually when I travel, once you show a little interest in the local product, and exhibit that you've done a little homework before coming, they really open up and get excited to guide you through. That didn't really happen for me in Portugal. Maybe I didn't go to the right places, or talk to the right people. That being said, I thought the wine was very good. Even the cheap stuff. Spend 10 euros and you can expect to have a very decent bottle (by my standards). If you're able, try to get out into some of the more rural areas. Pack a picnic with a bottle of vinho verde. Can't go wrong. Here's one vineyard I had a good time at. http://www.quintadelarosa.com/

Hah! I'd completely forgot! I wish I could find my picture of the guy throwing the kerosene on the fire...

For pike, I suggest to send it back in the water... I have never been able to get rid of the muddy flavor of their flesh... and anyway they are full of bones ← Here in North Dakota or in Northern Saskatchewan the pike have a very clean taste. From what I have seen people prefer the pike (when they dont know which is which) I prefer pan blackening them, best damn sandwich ever. My father is kind of a local fishing celebrity here and did a segment on Tony Dean Outdoors on how to remove the "Y" bones. But I dont know how to still. Lake trout and whitefish are quite good smoked. Whitefish especially is great any way its prepared. ← I have the same experience. I don't think I've ever had a muddy tasting pike. The y bones are a pain though.

You're totally right. I don't have a way of knowing what will be served, so it puts me at a disadvantage. Perhaps I'll do a cheese plate. If anyone has any specific recommendations, let me know - I have access to a couple of places with wide selections. I'll dig through some cookbooks and look at mushroom ideas as well.

I just went to a tasting of some Carl Ehrhard wines. I picked up a couple of the off-dry ones. Any RS was very balanced by acidity. Was very nice.

I'm going to a friends Italian wine tasting. He says I don't need to bring anything, but I'd like to bring an appetizer to share. I don't have much experience with Italian food, so I could use some help. Any ideas?

I grew up in MN and now live in Milwaukee. When Dad, brother and I went fishing in the morning, we'd come home and have fish for breakfast: salt, pepper, into a pan with some butter. On the side: a couple eggs, toast, bacon maybe. Not haute cuisine, but I have very fond memories of great tasting breakfasts. In general, if the fish is good, simple = good.

My friend and I did monkfish in a beurre monte (ala french laundry cookbook) and it was fantastic. Simple, but very good. The lobster will be great.

fixed the link Moroccan thread on tagines

perfect, thanks for the information. I'll stick to the tried and true carbon steel.

Would anyone recommend the enamel pans over the carbon steel? They don't seem to be much more expensive... I've never made paella, but we are camping for my brothers bachelor party, and I thought I might get a pan and do a paella.