weinoo

Which basically proves my point that WF is no more expensive, based on the overall opportunity cost of shopping, than any other type of food shopping. Also, unless and until any poster shops in a newer WF store, based in a metropolitan area, I find those answers moot.

Exactly. As I may have stated upthread, the employees at my local "supermarket" are miserable bastards. And much of the perishable stuff sits in the aisles for hours after delivery and before it's upacked and put into the refrigerators. The driving reference, as well as the Costco/Walmart bs make no difference when one lives in NYC and gets to most places via public transportation or on a bicycle. Because carrying 50 rolls of toilet paper on a bicycle or on a subway is not exactly practical. To say nothing of storing such quantities - my building doesn't let me store stuff in the hallway. I'll add that anyone who shops at greenmarkets or buys a CSA can't actually complain about produce prices at WF either.

WF had stores back in the 1930's?

biggest issue with nakazawa is the environment; too western from what i read. and also the "newness" of the place. not even sure i could get a reservation... and its actually more than yasuda. That's the new wave of sushi here in NYC, my friend. You're right in that you probably can't get a ressie, but never hurts to give it a try.

Do you shop at the Boca Whole Foods?

I would go to Ushiwaka Maru before any Blue Ribbons at this point. Quite good and a good value as well.

I do realize this is an old post but I am curious to know where in Chinatown you saw the geese? I'll try to hunt down a goose and make one for the first time this year. Thanks.! There's a butcher on Catherine St. that has a lot of different poultry. Also check the large supermarkets, like the one under the Manhattan bridge and the new one that has opened underneath the new hotel on Pike St.

Why don't you try to go to the place that has been opened by one of Jiro's assistants - Sushi Nakazawa? 15 East is excellent. Sushi Dojo is excellent and pretty new too. From what I've heard recently, Yasuda good but not as good as it used to be. And out of your price range.

That's a nice store - with parking!

I actually think that restaurants using cloth napkins, tablecloths, etc. and sending them out to a service get them practically boiled, bleached, lyed and who knows what else. Significant Eater (my significant other) often uses her napkin (papr) for a final nose-blow before leaving the table. If we're using cloth napkins, I tend to think of them like handkerchiefs and nobody would want to use one of those more than once.

Does Toots walk to your house to bring you her laundry, or vice-versa? Because if either of you is driving, that sure wastes a lot of gas. And I'd venture to say that very few people would want to reuse their napkins without washing them - sure seems germy to me.

My local grocery store has many napkin options. It sells these really cheapo ones that basically are good for one wipe (face wipe). That's a store labeled brand. It sells crappy Scott's that also fall apart, especially if you're eating something juicy. Then there are the Viva napkins. Much more expensive, and sold in various sizes - lunch napkins, dinner napkins, cocktail napkins (which I do buy, and use, for, ummm - cocktails!). The Viva product is nice and sturdy - holds up to many lip wipes. Of course, there are also reusable napkins made out of various fabrics. Obviously, more expensive and they have to be washed. And it's hard to get them super perfectly clean - at least I find it difficult. Since I'm not one to use an old T-shirt for a napkin (I use old T-shirts only for rags), I was wondering what napkins you all buy? And, do you use a different napkin for each meal?

Funny you should mention that. Yesterday, while at Trader Joe's, I saw that they had sea salt in a small jar with a shaker cap, seemingly perfect for my needs. The size of the jar was fine, but I wasn't sure about the size of the holes in the cap, so I didn't buy it. However, on the way home, I thought about how I could make it work even if the holes were too big, which was my concern. The size of the hole is extremely important.

Buy your salt in disposable salt shakers. That way you'll never run out of fun things to think about.

And, I believe, probably illegally imported into the US, if that's where it's being served.

I hope Rancho Gordo weighs in.

It seems that there are rules for practically everything. And it seems that there are people who are obsessive compulsive about rules, and who wonder if anything they are doing regarding food, the preparing of food, the serving of food, the eating of food, the cleaning of plates, the turning on of a water faucet, etc. etc. is the correct way. I have been wondering for many years if there is a correct way to cut a sandwich. I have decided that there isn't one special way, but perhaps any number of ways. And maybe it depends on what's in the sandwich or what's on the sandwich? In any event, I usually cut sandwiches, especially when I pack a lunch for Significant Eater, in half, and turn that sandwich into 2 equal rectangles. I think she might go apoplectic if I cut the sandwich on the diagonal, so I avoid that at all costs and hope that I am not breaking any sandwich cutting rules. How do you cut your sandwiches?

I don't think there are rules. My feeling is that certain people are obsessive-compulsives, and worry about every single thing they do regarding food, kitchens, pots, pans, faucets, etc. Just enjoy your pasta. If it's good for you, who gives a shit?

I like oatmeal cookies, though.

I eat certain things because they're "good for me." But I've decided that some of the stuff I eat because it's good for me sucks. For instance: OATMEAL. Do you ?

Mine might very well be: Yours?

I never bought one (from an informercial), but I suppose a food dehydrator was first sold by Ronco on TV - and they can be useful.

Russ & Daughters Breakfast Smoked Sable Smoked Gaspe Salmon Whitefish Salad Mini Bagel Cream Cheese Tomato (last of the farmer's market)

My feeling is that if something is sold on an infomercial, it doesn't belong in my kitchen.

I just got the GT Cookbook. While I don't generally cook from cookbooks, the recipes in this look quite doable at home. Great pictures, too.