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That's my question. For $10, is it worth it?

So let's see: For around $10 you'd take the chance that you or anyone else you're feeding could end up seriously ill? Or perhaps: I really have a hard time understanding this and all the other questions about potential food safety issues. And NancyH already answered the question above. Properly.

They are on sale w/ free shipping at Sur La Table. Thank you! I just ordered twice as many as I needed due to above sale.

I repeat -- kegerator, cornelius keg, regular keg full of beer, CO2 tank, splitter, shutoffs. Fresh beer and soda water any time. Much less all the way around than a Sodastream. My guess is your kitchen is larger than 100 sq. ft.?

There's #32, evoking soome rather passionate responses .

Simple - because I find at least a dozen things that I must buy. Starting with #32 - The Picardie Tumblers.

I don't know about anyone else, but on the first page of my oven's manual, the Important Safety Instructions, it specifically states: Are you cooking on top of your furnace as well? How about putting on a sweater and a hat?

Meat - Never. I barely trust the food handling in most supermarket meat departments, even as it pertains to the freshest stuff. Isn't there enough of the fresher stuff that goes on sale to provide you with the challenge of cooking something that you might not be thinking about cooking?

Benoit. Pretty classic French done right and not outrageous.

For high-end places other than Per Se, you could try: Le Bernadin Eleven Madison Park Del Posto SHO

Her's is a blurb, from Eater, about a new restaurant called Bowery Diner, which is slated to open in the next few weeks on Bowery in New York City... Now, I don't know about anyone else, but most classic diners that I've eaten at already are pretty affordable. I mean, that's generally what you expect when you eat at a diner. Couple of eggs, home fries, bacon or ham or sausage, cuppa Joe - around $10, no? Burger - maybe $7 or $8, right? So - how are they gonna get much cheaper than that? And is "next-level artisinal soda program" perhaps the most annoying phrase you've heard this year? I know - it's early - but gimme a break. Bring it.

Eric Asimov has been writing for the NY Times since the early to mid 90s, in various guises. He conceived and wrote the $25 and under column, he was (and is) the chief wine critic, and at various times, including just recently, he has served as the interim restaurant critic. Today, he pens an insightful article on just how the paradigm has changed (in his opinion) related to restaurant dining and reviewing over the past 10 or so years. He writes about superior ingredients being available today as well as the upgrading of wine, beer and spirits lists offered by many restaurants. However, what he feels is most different is the presence, on practically everyone's person, of high-speed internet and the ability to communicate one's feelings (if so desired) practically instantaneously. He even gives a shout out to the food boards which were on the leading edge a mere decade ago: My takes is that he feels that it is essentially more difficult to be a traditional restaurant critic now, what with technology practically guaranteeing a lack of anonymity. But the bottom line is, it doesn't seem to bother him all that much, and his deep-seated love of the social importance of dining with friends and family comes through nicely in his last few paragraphs.

Your personal evidence and struggle is indeed is what I learned from the article. And also the article is trying to point out that society, taken as a whole, should not be looking at the problems clinically obese people have with losing weight and then keeping that weight off as simply as those people not having the willpower to do what's in their best interest, but the fact that those people have a greater struggle due to what's going on inside their bodies physically. In other words, it's not all in your head.

Exactly. As far as your example of Minetta Tavern, you probably have to know the maitre d' in order to get a decent table at a decent hour. Or at least be a friend of the house .

Today, the author answered some questions on the Times' blog, The 6th Floor. The point I think I was trying to point out in the OP, is this which she so simply explains: Because I think for so long people have tried to make it seem so simple to both lose and keep weight off.

This past Sunday's NY Time Magazine cover story, excellently written by Tara Parker-Pope, is entitled The Fat Trap. Evidently, as hard as it is for many people to lose weight, it's even harder than we think, because those same people's bodies are literally fighting to stay heavy. So it has me wondering: As science is uncovering new truths about obesity, weight loss and weight gain, is science also getting closer to some new therapies and will it get easier for someone who is obese and wants to lose weight to do just that?

I realize that this topic is about where to find coupes. But I just found these Nick & Nora glasses, which are quite elegant and not huge (6 oz.) and, better still, they are reasonably priced... Nick & Nora glasses

Probably around 10 oz. Looks like they are 8 oz. Both are, in my opinion, too large for properly made cocktails.

Only 1 problem - they're not edible.

I love the Jasmine, which I first tasted at The Pegu Club. I'd also think about an Old-Fashioned with a Campari rinse.

Coffee?

Wow - our pizza at Pulino's last night was very good. We only ordered 1 pie, as an appetizer. The rest of the food was fine, for what it is.

The January, 2012 issue of Bon Apetit has a wonderful piece about the New York restaurant/institution called La Grenouille, which is turning 50 years old. The premise is how wonderful La Grenouille is, reveling as it does in its "uncoolness and squareness." That is to say, it's classically French. But another point that the author brings up is this...the restaurant is good, even great - and there's no celebrity chef at the helm. And the most important position is that of the maitre d'hotel; in the old days, the maitre d' started in the back and worked his way to the front. Since the maitre'd (Charles Masson) at La Grenouille is the son of the original owners, I can understand their (both the authors and Masson's) feelings. Quoting Masson, he writes: One of the greatest enemies of harmony, Masson believes, more pernicious even than foreign herbs, is the cult of the celebrity chef. 'When you make a restaurant all about one person, you're putting one person's ego ahead of the pleasure of your customers,' he says. No cook's name appears at the bottom of his menu, and Masson does not bestow such titles as executive chef. Nor will you ever see a cook schmoozing with clients. I'm sure we can all name a few restaurants ostensibly helmed by a celebrity chef - where we've had less than wonderful experiences. And on the other hand, we've probably all had a great dining experience at a restaurant where the chef's name is a mystery. Agree or not - can you name one or two restaurants without a big name at the top, where you'd be more than happy to dine on a weekly basis?

Nice, but huge.

Agree on Julia's The Way to Cook. Maybe Jacques' Fast Food My Way? You have to admit that most of the recipe's in Marcella Hazan's Essentials of Classic Italian Cooking are pretty simple and use easy to find ingredients. No kitchen is complete without Joy.