tommy

agreed. while pleasing my stomach is high on my priority list, it does fall right below not wanting to compromise others, whether they be front house staff, kitchen staff, or dining companions.

i've been trying to come up with a reasonable method of storing my various plastic containers for some time now. i've tried putting the little ones in the bigger ones. putting lids under the things. putting lids on the side. no matter what, the area turns into a disaster the first time i go to grab one. couple my lack of organizational skills with the fact that i (until today) stored them on the top shelf of a cabinet, and you can easily see why i generally have plastics lids raining down on my head every time i go to grab one. this, as you might imagine, sucks. i've just thrown them all in a big drawer (waist height). still, it doesn't seem like a terribly efficient use of space, and it sure ain't neat. thoughts? any ideas?

ah. that shows you how much i pay attention to your posts. i don't remember last week's. sorry.

april 1st, yes?

sure, but a case of individual portions looks, and is, strange.

i saw something similar to this at Wegman's this weekend. (wegman's is amazing. it was my first time there). portions of beef tenderloin, pork chop, chicken breast, etc, shrink wrapped and in the refrig case. looked very odd to me.

david reviewed marco polo's secret in Glen Rock. he gave it a "good" if i recall. i've been here a few times, and generally find it better than most of the chinese slop offered at restaurants like this. marge perry had a nice write-up of Havana in bergenfield.

that is *very* bad news. lady jane's has been one of my favorite spots in hoboken since i was 19 years old. it was one of the last holdouts of the hoboken of the 80's. wow. that sucks. hopefully, the owner, tom, got a bundle of money somehow someway. but i'm guessing he didn't own the building and might have just ended up closing the doors.

agreed. that overly limp and overly green fancy garnish passing as lettuce should be outlawed:

nice write-up, thereuare. black truffles are normally served. i think that they are an aquired taste. not for everyone. sometimes, to me, they can come across as soapy. i didn't realize this place had an upstairs! i wish i could find my notes on the one time that i went there. i remember thinking it was OK, but not worth the price. (if the place was BYOB it would have probably gotten more attention from me)

the cast of the simpsons will be on the actor's studio on sunday night. should be funny.

jason, if you have the time and feel comfortable, how would you consider $30 of truffles, and $10 of foie gras, playing a part in a "burger," in any generally accepted sense of the word. considering the ingredients, replies in french would be greatly appreciated. for me, chop some meat, grill it, and enjoy. i rather like that, even with truffles.

so are you saying that the fact that Applebee's and TGIF's put a lot of food on their plates is probably not the reason i'm chubby?

think there's been a breakdown communication here. clearly jaymes' comment was sarcastic. when i have a dinner party, i make more than enough food. i think most others to as well. so, it seems, there's not much difference between serving people at home, and serving them at a restaurant. having friends clearly leads to obesity.

so it sounds as though placing a bill in front of you is ok? on the bar part? isn't that dirty? does the sushi take it and put it in his pocket? i'm actually confused about the process.

Simple, yet brilliant. This is why it is crucial to have at least one smug scientific bastard on your site. yeah, but we stoopid americans don't know what he means. big words and all.

when one sits at a sushi bar, how/who does one tip? seems like a unique situation as far as that goes, especially if the sushi chef is doing something a bit special.

and i'm sure some expect big portions because they're cheap bastards and want "their money's worth." although that might describe british more than americans.

ugh. it didn't say "46% of meals are eaten out" you dimwit. it said "46% of food dollars is spent out." i can't argue with you if you're going to infuriate me by ignoring the obvious. ...but i will... i didn't say that over-eating and lack of exercise aren't, in my mind, causes of obesity. where did i say that?

i'm a big fan of the NZ style of SBs as well. i've noticed very little difference between years. i'm assuming the 2002's will be pretty much the same as the 2001's, which were pretty much the same as 2000's. (cloudy bay, the producer, is one exception. the 95's and 96's were much different than later years). you might also consider what impact the screw top (which villa maria also has) might have on your friend's appreciation of the gift. i think it's cool, but some don't know.

like i always say, never let the thread topic get in the way of a good argument.

gavin, surely you can't be suggesting that there's a notable cost involved in putting a container in the refrigerator and then in the microwave the next day. as far as the habits of the food-obsessed people on this site re eating leftovers, it might be naive to think that they are representative. i don't eat leftovers. so no, it certainly should not be called a "tommy bag." however, i'll assume that your comment was light-hearted and in a tone appropriate for this high-brow discussion.

you haven't seen me eat lunch. clearly.

gavin, if eating the leftovers is implicit to the process, then surely waste can no be implicit to the process.

charlene, i see that you've mentioned "waste" several times in your posts. that is indeed a fine issue with which to be concerned. but i don't see how it fits very neatly into a thread that is essentially about taking food home and (hopefully) eating it later. i don't like wasting food either. this would indeed be an interesting thread, as i don't think there has been much discussion on it. (although it's another one of those threads where people will no doubt get on soapboxes. i love that shit, i think i start it...)