tommy

i dunno dude. i haven't hung a jacket in a closet in many many years. it usually hits the back of the dining room chair. she still stank.

i don't menstruate either, but i'm aware of some of the implications. ron, slacks and other dress pants are often worn more than once before a trip to the cleaners. ties, of course. socks, rarely.

yeah, very organ-y. most often it's marinated in something salty and sweet. mmmm. even skirt steak is organ-y. love it.

Ummmmm...just out of curiousity...how many days in a row do you wear the same clothes? That's what I was thinking i don't know many people who send their suits to the dry cleaner after wearing them just once. although men tend to rotate suits over a few days. jackets and outerwear, however, can quite possibly be worn 2 days in a row. shocker?

'cause it tastes good?

no, but i might now! a little lemon juice and cilantro maybe?

i'd agree that it's not measurable. but i'm not sure of anything beyond that. is that what you're saying? what *is* measurable is the quality of life changes, which affect the smokers as well.

the bar areas of most restaurants allow smoking. the alternative would be to not go out to eat. some places' ventilation is better than others. some nights are better than others. the bottom line is, sometimes you can smell smoke and sometimes you can't.

mixed with olives and parsley and capers and mustard and a wee bit of mayo on crunchy bread with crunchy lettuce.

bob, i'm guessing it was the whiskey mixed with the shirley temples.

you mean it's not ethnic?

duh. everyone knows it's not so much the marketing, but the humidity.

actually, many places would not be adverse to doing whatever it takes to keep smoking legal. but all places are different. personally, i don't think the ban will hurt businesses in the long run.

i could be convinced, depending on my schedule. seems like a fun idea.

i feel dirty.

careers through culinary education arts program. a non-profit org that advances culinary eduction in high schools.

ah. just as i suspected.

there have been lots of, um, spirited threads on this. i'm looking foward to it, and i'm a "social smoker."

it's not really a joke. just as many egullet members get preferential treatment at say, Blue Hill, i get special treatment at Diwan. of course, i'm clever enough to know that my dining experience there isn't representative of what the average person off the street might get, and i'm respectful enough of other posters/readers to not suggest otherwise.

oh my.

if "ethnic" is a word that is used to describe the people who prepare my food in NYC, then i'd guess that, looking at most kitchens in NYC, i'd call 99.9% of restaurants "ethnic." and maybe 100% on some days.

good for you. all of you horrible racists should own up, think of your motives (and another word to describe your feelings, which obviously won't change with the word), while the rest of us will continue to use "ethnic" in its innocuous form.

it does to me. i stated as much a bit back. it is surely not nonsense when i use it in conversation with friends. all sorts of phrases have meanings other than their literal one. it works for me. i'll go on using it and not doubt offending countless. i'm still failing to see the real issue here. i have no doubt that there *is* an issue, but i'm not sure these posts have explained it very well. can we take a poll of how many people are referring to the people who cook the food rather than to the food when they use the word "ethnic?" you gotta be kidding me. this hyper-sensitivity to this type of thing never ceases to amaze and baffle.

parry! riposte! (i fenced for a while when i was 12 too )

friday is gone by the time saturday comes. but i think everyone's points still stand: many people don't want to go out for a fine dining experience in NJ on friday night.