tommy

they ain't losing money. they build a buffer into the price to offset losses. don't you worry about that.

how am i rationalizing? i don't even work. stealing food will get you thrown into jail or in front of a judge. sending emails from work, well, no, it's different. see? i'm definitely with you on the ginger.

i don't think so. your boss isn't purchasing a product that he weighs. if that were the case, i'd be a rich man. all jobs are different. many jobs require that you bill clients. i'd say that most people are honest with that, especially when you're talking about lawyers and whatnot who are oftentimes under the microscope. other jobs are results oriented. did you get the job done? if yes, then you keep your job and maybe get a raise. it's not unethical to spend a portion of your day at the office on personal matters. it's expected. and there's a school of thought that suggests that it's even healthy, both for the worker and for the company. i really don't see stealing food and fucking off at work as being the same, especially since i can eff off all day long and it doesn't cost you a cent more.

hmm. i buy pieces of ginger all of the time, as long as they don't look dried out. i kind of assumed that everyone just took what they wanted. but like i said, it's practically free, so now i just grab a whole big thing of it.

reesek, there's a reason why many stores have signs that say "please don't remove the stems". part of that reason is because they're priced to take the stems into account. from a purely logical and economic viewpoint, you're driving up the price for the rest of us, while you get a nice deal. i'm not preaching here, because quite frankly i'm not all that concerned with it, but i'm getting the feeling that this concept isn't accepted or understood by everyone. edit: oh, and, jason is a candy thief.

Just get to know the produce guys at the grocers and then ask for a sample. the produce guys, where i come from, are 20 year-olds who just got done blowing a spliff out by the dumpster behind the Super-Stop-and-Shop. i'm not so sure i need to get to know them. although i might ask for a sample.

but it just don't make too much sense is all.

i vote for the last option. actually, i think my post might have served the purpose. we see.

i agree. this amounts to nothing short of crimes against grocery stores.

i'm a pain in the ass, but it might serve everyone better if we have general discussion of this restaurant on this existing thread. new people coming into this one will have to read a lot of posts about planning and whatnot, so it's probably not the best thread for general discussion of village green. c'mon rosie, where the heck are you.

I do the same thing. It never occurred to me until just now that there might be something wrong with the behavior. it never occurred to me until just now why they're so expensive. edit: oops. i was referring to the shitake, not the ginger, which is practically free to begin with (which is why i started taking the whole damned hand instead of the finger). but the point stands.

honestly i'd just as soon get my daily dose of social interaction somewhere besides the checkout lane. like online, for example.

while i love the village green, i wouldn't necessarily characterize it as "romantic" (especially if a group of egulleters is there). but it's certainly a bit more romantic than Tim Schaefer's, so perhaps it'll suit your needs.

for real? i know Home Despot carries the cast iron exclusively, but i had no idea about the porcelian coated. apparently these aren't even on the weber website, as i did a lot of research looking for what i thought were the heaviest. that said, mine aren't heavy by any stretch, but they're just fine so far. i'll go to Despot this weekend, though, and check out their stuff.

sounds like a plan rosie. i'll go soon, though. don't worry, i'll go easy on them.

i was on my way there tonight in fact. but then i made pizza. soon, though. very very soon. what i'd like to see is a website. with a sample menu. and i'd also like to see some interesting uses of pork on that menu. yes that would be quite nice indeed.

edit: i'm not even sure that was very funny.

thanks for the info smoramarco. i took a look at that specialty store a while back. they had some interesting stuff. i'm looking forward to seeing what they do with a full kitchen. edit: i should note that i assumed that the specialty store expanded to the restaurant, but i'm not sure that's the case. these could be new people altogether, and i think that at the very least the chef is new.

careful, there boy... i'm merely pointing out a key piece of demographic data. hey listen, i have nothing against old people. one of my best friends knows someone who's old. but seriously, i think there is a lot to be deduced from the median age of diners at a restaurant like the Chef's Table in that area of the state. it's really no more complicated than that.

yeah yeah those guyz.

hey ant-nee, are your friends coming again? they were cool. Trattoria Fresco Address: 435 Bloomfield Ave, Caldwell, NJ 07006 Phone: (973) 226-8800 map

you and me both. i'm very pleased with the porcelain coated grates. although mine aren't all that heavy. i think the shipping weight was about 10 lbs. my issue with the cast iron came not from use and high heat, but rather from a long wet winter of no use. they were just beyond hope, even after taking a coca-cola bath for a day.

they get a smaller tip when 3 people take a 4 top too. i wouldn't get too worked up about it.

because i want to. because i'm jealous that others are enjoying it and i'm not. because i want to enjoy and experience all that life has to offer. because i like to "like", and hate to "hate". and i'm not even very fond of "disliking."

the reason is because it happens all of the time all over the internet. i suppose that people who aren't comfortable with or experienced with message boards don't realize that they're coming off as shills. i don't know how they wouldn't think that, but apparently they sometimes don't realize it and they really are just fans of the place. that said, i don't take just anyone's opinion when it comes to trying a restaurant. it's always helpful to know someone's tastes first. that comes either by being familiar with a poster's posting history, or, if they are relavitely new (and we all were at some point), adding context such as "i think it is just as good as xxxx. i really enjoyed me meal at yyyy." etc.