Nockerl

Many restaurants ask if you would like to take home your unfinished portion. Granted we aren't talking about a Daniel, ADNY or Bouley....

that is correct sir.

I think I read about that in the New England Journal of Medicine or was it Mad Magazine?

Zarela Martinez has a wonderful recipe for a Huitlacoche Soup in her book "Food from My Heart". There is also and interesting sounding recipe for Huitlacoche mousse. I know she offers the soup in the restaurant from time to time. In my catering days we did a version of the soup as an Hors d' and served it in demi tasse cups finished with a swirl of crema........

OK, we are all in agreement that in general people get fat because they eat too much and exercise too little. Tommy, you seem to be saying that this has nothing to do with large portions but what I am trying to say is that if some people are giving the opportunity to eat 'just one more mouthful' because it is there in front of them sometimes they are going to and this is going to result in obesity for some people. I am not, repeat not, saying that everyone who eats out is fat or that all Americans are fat but in my logical brain there has to be some connection. Well put and my point was that restaurant portions are definitely a contributing factor because so many food dollars are spent dining out. But the real culprits are over-eating (AT HOME OR OUT)and lack of exercise. Famous last words "I'll just have one last bite......"

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 didn't say you said that. I was referring to the fact that you said they weren't the 2 most important factors. and here is the qoute where you said it (8:29 am EST) that doesn't mean that "It is generally accepted that the two largest contributing factors to the increase in obesity in the US in larger portion sizes (Supersizing of sodas, french fries, and restaurant meals) and lack of excersis." and that is what I was referring to. I wasn't saying you didn't think them factors.

name calling is not very nice........I"m gonna tell my ombudsman on you

i didn't doubt that a study said this. but don't think that this equates to 46% of meals eaten out of the home, or to-go, or take-out (away). that doesn't mean that "It is generally accepted that the two largest contributing factors to the increase in obesity in the US in larger portion sizes (Supersizing of sodas, french fries, and restaurant meals) and lack of excersis." what the above quote says is that people get fat because they eat too much and don't exercise. it doesn't say "people get fat because restaurants' portions are too big." there's a distinct difference there, and one which is important to this dicussion, if one thinks this discussion is important. If lack of exercise and larger portions aren't the 2 largest contributors to obesity then what are? They are definitely among the top 5 I would think (and we are not even talking about other complications of obesity such as type 2 diabetes.). Larger portions eaten at home and those from restaurants, take-away, etc. are major obesity contributors. Yes, we all have a choice as to the amount we take in but we are talking about the general public, many of whom are not well informed as to the correct portion size, the effect of exercise or lack their of on their weight and general health. SO that 46% of food dollars spent on meals out plays pretty substantially. Especially when you consider that meals out tend to be much higher in calories, fat (esp. sat fat) and sugar. The average diner is not eating out the way you or I might but is taking in meals at McDonald's, Burger King, Olive Garden, etc. Consider that a Big Mac has 590 Calories, 47 grams of carbs, 24 grams protein and a hefty 34g of fat(11g sat fat)(that's 53% of calories from fat). Combine that with a supersize fries (610 calories, 21 g fat, {5 sat fat} 46% cal from fat, and a supersize coke (410 calories) and you've got over a 1600 calorie lunch. That is over half of the daily calories for the average man and several days worth of fat. That type of meal is not contributing to obesity? You said that you eat out on average of 10 times a week. Are you at your ideal body weight in medical terms. In other words is your BMI within the range of what would be considered normal for your body type (height, weight, etc)? YOu very well might be, but you are not the average American diner. I know from personal experience, and I am an avid exercise enthusiast, that when I take in larger portions of food I gain weight. However, I know the consequences of these actions and try to eat moderate portions. edited to point out that is is probably not on topice because it is addressing meal size and obesity rather than doggie bags.....ooops edited to calm tommy down

by whom? oh, the study you read? i read another one that said something different. The Harvard Health Letter and the American Institute for Cancer Research were recently quoted in this piece You'll see that the article talks about how Americans spend 46% of their food dollars on meals outside the home, which includes to-go and prepared foods brought into the home. But Tommy it's been all over the media--the cover of major weekly news magazines, newspapers, etc. This link is but one recent report. edited to add a second link. IFIC article providing background on overweight/obesity.

Thanks for the explanation Tommy.

Would you mind elaborating why you feel this way?

Thereuare, Please let us know how you're meal at Tartuferia turns out.

Truffles smell and taste like really great sex is how a chef I worked for once described them to me. And since then that is how I think of them. Truffles (white and black) (There are few others "summer" etc). Are fungi, like mushrooms, that grow 3-12 inches near the roots of trees. Black truffles come from several areas, most notably Perigord and Umbria. White truffles, the prized ones, come from Piedmont. The black have a more pungent, intense earthy flavor than the white. Black truffles are almost always cooked while the white are usually, but not exclusively served raw(thinly sliced). So basically they are like the best mushroom you've ever had but 100 times better than that. They add depth, character and a lot of flavor to a dish. They are used to enhance and not overwhelm and when they are in season they are worth trying. Panna Cotta, is an Italian dessert whose name translates to mean "cooked cream". It is an eggless custard that is set with gelatin and is traditionally flavored with vanilla (sometimes caramel) and is sweetened with sugar or honey and classically vanilla. At Tarfuferia they take t over hte top with the crystalized garlic and truffle honey.

Grilled, Lime-Garlic Marinated Chicken Breast Quesadilla with roasted poblano pepper, cilantro, sliced avocado and sharp cheddar cheese. Mesclun Greens with Walnut Oil and Aged Sherry Vinegar

All that matters is that the food tastes good! Thanks for being honest.

It's La Tartuferia. They own a truffle/Italian specialty foods Importing company. The restaurant was started a few years after the import company. The food is quite good, although some dishes are very expensive and some are very reasonable. The best part is parking in that section of Hoboken is a breeze. I've eaten there several times and have had very good experiences. Try the signature "ricotta gnocchi with truffles" if it's on the menu. The dumplings are very light and barely hold together (much less dense than potato gnocchi). They are served in a "pool" of truffle butter and then topped with an extremely generous shaving of white truffle. Also make sure you get the truffled panna cotta with crystallized garlic. Very unique and very good.

Thanks to all of you! I'll report on the mail order later this month after I try them. (I'm leaning toward's Corky's.....Or maybe towards the Rendezvouz ) Dang, I'll probably have to try both..... Edited for editing's sake

Hi. I was wondering if anyone has had the ribs at The Rendezvous’ in Memphis. If so, could you post a description. I was also wondering if anyone has tried the ribs by mail order. If so, what was the quality like, how did they reheat and are they worth plunking the money down on? Thanks

Good Point!!!!

Sara, David Rafanelli told me that he sells mostly to restaurants that his wife likes the food. Of couse through various methods bottles seem to find their way onto select menu's. I would suggest calling the vineyard and asking who in Philly has their wines on the menu. A phone call well worth making. If you are ever in the the Dry Creek Valley you should definitely make an appointment for a tour. Just before the millenium they blasted a cave for aging, and wine functions into one of their hills. You'll also enjoy meeting David who is a wonderful raconteur. A. RAFANELLI WINERY, 4685 West Dry Creek Road, Healdsburg CA 95448. Phone: 707-433-1385 or 3415.

I agree with you. But then there are exceptions and I think Rose pointed that out earlier. She's a savvy diner and yet a dirty bathroom leads her to believe that a kitchen could be less than sparkling.

I think some pay and some are just on tips, but the ones just on tips seem to be more clubby type places. At least in my experience. Have a good hair cut: ELVIS HAS LEFT THE BUILDING

Riddle me this batman: If the restaurateur cared enough to hire someone to stand in the bathroom and take care of it and the clientele (for a dollar a pop). What proof do you have that says it doesn't have an effect on the kitchen? Perhaps what it says is that this owner really cares about what the public perceives and in an effort to show that the kitchen is indeed clean he's gotten a little good PR going for himself/herself by hiring a bathroom attendant. Then again it doesn't necessarily mean that the kitchen is clean. And what I am and have been talking about is the perception the diner has of the restaurant. Attention to detail. You talk to someone like Danny Meyer and it's about attention to detail and hospitality and part of hospitality is making sure your customers know that you have clean bathrooms. And your customers seeing clean bathrooms, a clean dining room, etc will be left with the impression/knowledge that the kitchen is probably pretty clean. As for the Ryland Inn, I have been in that kitchen and it is spotless. And had Craig Shelton known about that piece of paper on the lawn, he'd have gone out there and picked it up himself. Why? Because he cares what impression his guests get when they experience his establishment.

I didn't say that it was the single biggest indicator but for most people it probably is. As a diner, I can't waltz into the kitchen and say to the chef, "excuse me, mind if I nose around and see if this place is clean?" But I can and will walk into a bathroom and notice if it is properly maintained. Now, if you read my post carefully I wrote that a dirty bathroom MAY NOT (meaning doesn't prove) indicate that the kitchen is dirty. But at the same time if the bathrooms aren't maintained, the tables not properly wiped down, silverware not clean, smudged glasses, then what am I supposed to think? The average diner, not the savvy foodie, looks at those things and can make the leap that says "ok, it's dirty in the bathroom, so what does the kitchen look like?" Especially in smaller restaurants where the kitchen staff uses the the same bathroom as the guests. Those same people go from the dirty bathroom to the kitchen. That begs the question "did the food preparer wash his/her hands?" Granted there are small ethnic restaurants that I love, the food is terrific and the bathrooms are disgusting. Does that stop me from going back? no. As a matter of fact a favorite Indian restaurant of mine had a gross bathroom and i had the chance to tour the kitchen and speak with the chef and the kitchen was, save the normal things that fall to the floor during service, spotless. So then it would be wrong to assume the kitchen was dirty. ON the flip side I worked in a NY high profile 3-star restaurant where the bathrooms, dining rooms and all else were impeccable. But the boxes of plum tomatoes were full of ones that were half eaten by mice. The steps down tothe prep area were greasy. There was every effort to keep the place clean but it wasn't the cleanest kitchen i've ever been in. If you compared it to the impeccably clean kitchen at Heartbeat in the W Hotel it was a slum. Glenn, you are right that it is not a true indicator but for those who casually dine it is one of the best clues they can see.

Because as the diner I am not privy to what goes on in the kitchen. So I am left with the visual clues, physical clues the restauratuer leaves for me to find. Granted a dirty bathroom may not be indicative of a dirty kitchen there is nothing telling me that it is not. The other point is that it is the responsibility of the restaurant to keep their bathrooms and kitchen clean. There is no excuse for dirty bathrooms and the law says the kitchen must not be (although we know the truth).