tommy

no, it's not. it sounds like you're suggesting that it would have been impossible to enforce. well CA found out differently several years ago. and, i'm well aware of what this issue is, and see all sides of it. it is just that it's frustrating to see people posting this or that and they clearly do not have a grasp on both sides, judging by their reluctance to acknowledge points central to this issue. it's really easy to say things like "well duh, people go to bars to smoke and kill themselves, and the bartender doesn't have to work there, so who cares." it's *really* easy to say that. it's also easy to fart and smell it.

this is the second time you've asserted this. i'd like to see some studies on this, as i'm pretty sure you're talking out of your tailpipe. people, please pay attention and answer this question: considering that smoking is banned in ALL PUBLIC BUILDINGS (places of business) in NYC, why should the ban not encompass bars/restaurants? and if it shouldn't, why shouldn't the ban be lifted on the other 99.99% of the public space where it currently exists. if this point isn't addressed, and i doubt that it will be, i'll simply hang up my hat (or at least try to).

foodboy, no one walks into a stuntperson's place of business and creates a hostile and unhealthy environment where one didn't previously exist. naming these professions simply does not present a reasonable argument.

it is utterly ignorant (as in uninformed) to make the parallel btwn second hand smoke in bars, and its affects on others, and the possibilities that you mention. simply bizzare. all of those things that you mention can and do happen without alcohol. i know of very few cases of second hand smoke being an annoyance or health risk without firsthand smoke being involved.

or how loudly they talk.

you can't drive your car through a bar or restaurant either.

i think playing the percentage game in this discussion is pretty dangerous, as we're just pulling numbers from our arses. glenn seems to have summed it all up rather nicely a few posts back.

i require *much* less medication than an awful lot of other folks here on egullet. this i know for sure.

"subtle" is the word i immediately thought of in reference to the fish at db (although i've only experienced one, it was, well, to use a word that i hate, approaching "sublime"...but certainly subtle). i have to try the burger again. i've been praising it for a year now, after having it only once.

i love a hairy lobster. cooked, headfirst, for about 14 minutes (to satisfy the skeptical in the dinner party). it was right on. i will be doing this more often, as it's much cheaper than going out, and you can certainly have a better experience than at your typical northern NJ spanish joint. thanks to all for the suggestions.

indeed my post was littered with sarcasm. it is important, i think, for any argument here to acknowledge that bars/restaurants are the last of the public places in NYC where one can smoke. at that point, you'd have to offer a very compelling argument explaining why bars/restaurants are different than any other public place, other than being places where you get fat and drunk and generally do other things that you normally don't. ediot: splelgni.

john, how long do you humanely boil the lobsters to death, assuming 2 lb lobsters. thanks. also, do you eat fish that has been pulled from the water and suffocated to death? or do you prefer those that are lulled to sleep before pulled aboard. or those who don't care.

now you're just plain pissing me off, and my butter is now brown instead of clarified.

where they live has little to do with how their environment would affect the insect if it were suddenly raised to 212 degrees, give or take. as for the last part of your comment, i will assume that it's factual, and will take it into consideration. thanks.

i have read that salt does little but aid in the toughening of the meat. thoughts?

i am not surprised this is the case. costco is charging just a hair above wholesale. morrell, well, they like making money.

a total ban? "total" meaning what? it's already outlawed in every single other public place in NYC. where were these arguments then? is it unconstitutional (this is america after all) to not be allowed to go to work, close the door of your office, and enjoy a nice cigar?

i'm boiling (not steaming) lobsters in, oh, about 1 hr. if anyone has any recs on how long 1.8 lb lobsters should be kept in boiling water i'd be very appreciative. regards, clueless.

lest we not give credit where credit is due.

jeesh. i hand him the joke, he shamelessly takes it, *and* gets the laugh. i'm outta here.

yeah, she's got a few more visits to lil tony's for more crappy food to fit in first.

if it's up to egullet, blue hill will be the next GT.

make it so.

you know, i just realized that all along i meant "east la" as far as the huevos rancheros go!!! lol! oh well.

oooo, i bet mr. city slicker has cold *and* hot running water too.