TPO

I think "like water for chocolate" is a Spanish phrase with two meaning. This one: and being at the boiling point (as in ready to jump into bed with someone).

I don't think it is an either/or situation. I have never played football, for example, but I enjoy watching it. When I first started watching it, I had no idea what was going on but it interested me so I learned the rules so I could follow the game and figure out who the best players were. I would hope food would be similar. You can appreciate a good meal without ever having stepped into a kitchen, but if you want to make food appreciation a regular part of your life you might be inspired to learn more about food whether through cooking, experiencing more good meals, or reading about food.

Sounds like things are going very well so far! As for the menu, I would stick with a just a few basic items, but then offer the types of condiments that would offer a lot of variety to those few items. Breaded red fish burger: A fish burger is nice, but not necessary. Do it if you can, but if it turns out to not be feasable don't worry about it. Chopped lobster burger: Personally, I wouldn't do it. But then, I live in Maine and have a thing against lobster that's been frozen or refrigerated for any period of time. Portabella burger: Most definitely! There are restaurants I go to just because they offer this. It's an easy solution for vegetarians. black bean burger: I don't think I'd bother with this and portobello burgers. I'd pick one, and then add the other if you feel the demand is there. If bean burgers make more sense because they are not as perishable as portobello mushrooms, then by all means start with bean burgers. marinated chicken burger: Personally, if I were dining at your establishment I would love seeing a chicken option more than a fish option. I think chicken is almost a necessity, whereas I think fish burgers would be nice only if you have the ability to do both. As for the blue cheese burger, I'd offer at least three different cheeses (and for me, one would have to be feta!) to allow people to have a variety of sandwiches.

I do know this, and probably should not have used the terms together in my post. Let me see if I can clarify what I meant. First, I am not saying that Google Print should have to pay artists or copyright holders. I am only saying I believe they should not be exempt from following the same procedures for obtaining permissions that any other individual or corporation has to follow. I have books on Google Print. My publisher owns the copyright, and my publisher gave permission to Google. I don't have a problem with that. But if my publisher did not give permission, I would have a problem with that. Same thing if I did own the copyright -- I would expect to have the right to accept or reject any requests for permissions to reproduce it for commercial use. IMO, if an artist does not directly hold a copyright this does not exempt Google (or anyone else) from following the proper procedures. If it did, then bootlegging movies or albums where the actors or musicians are not receiving royalty payments would be perfectly acceptable. In other words, if there is a problem with the entire process of asking permission before copying a book or a portion of a book, then the process should be fixed. I just don't feel as though Google is entitled to any special exemption from these rules just because they are Google. And I don't feel as though copyright holders should be denied protection from this because writers consider themselves cultural artists rather than commercial artists.

Audience participation? How exciting! Here are my top three votes: * Lunch at an Amish restaurant * Special "Parsi dishes" like Dhansak or Sali Gosht or Machi (Fish) nu Sauce * Philly Cheesesteak Kings (I am a sandwich freak at heart) I am looking forward to this blog. Anyone who starts with a loving photo of their coffee maker is a-okay with me!

The way I look at it is if someone is going to make a profit off of the artist, then the artist should get a fair portion of that money. A nonprofit library and a nonprofit museum are one thing; the for-profit Google is another. Yet when a book is donated to a library for people to borrow, someone paid for that book. When a museum opens one day a week for free, a corporation typically pays those entrance fees. But Google, a large and profitable company, expects to get those books not only for free but also without following proper procedure for obtaining permissions. (Some books are there with the publisher's permission; I am referring to those that do not have the permission of the copyright holder.) In other words, I agree that people should have access to art even if they do not have the money to pay for it. But if someone is using that art in a money-making capacity, I do not believe they should be exempt from obtaining and/or paying for permissions to use copyrighted works.

I mentioned Matt's in Minneapolis in a previous post. Their Juicy Lucy burger is famous, and there is always a wait to get one. No one seems to mind. Like them, you could allow people to call their order in ahead of time. Where I live now there is a sandwich shop that is famous locally. They open at 10 a.m. and the line for sandwiches starts shortly after that. It's a small store and only a few people can fit in at a time, and in the middle of a New England winter people will stand outside to wait for one of these sandwiches. Once your food is known, people will not mind waiting. Until then, I really don't think people will approach your dining car with the expectation of it being like McDonald's. If you are going to put something in your marketing materials and/or menu about the wait, I would say burgers are not cooked until your order is placed (or something like that) to play up the angle that the food is fresh and worth waiting for, rather than just telling people it will be slower than fast food.

a) They explicitly disable printing and copying b) The library service has two parts. The part you are using, where the whole page is displayed is explicitly opt-in; the publishers have to give permission. That is not contreversial since the copyright owners (for example the publishers of Trotter's book) have given permission. There is a seperate search service based on the content of various libraries that displays only a few sentences around the search phrase. Since this is not an opt in service it has generated some controvesy, but in my view it is fair use. ← Thanks for the clarification. I can't believe how many publishers signed on to this, even the tiniest little publishers have whole books on there. Even my little publisher has my books on there. But it looks like Google makes it very easy for publishers to sign on. I haven't seen any of the ones with only a few sentences, so I'm not sure how much of an excerpt they offer. I think this would service could make researching a lot easier, but on the other hand, if I wanted to use an excerpt of a book I would have to get the publisher's permission, so I don't see anything wrong with making Google follow the same rules.

I tried to print a page from Charlie Trotter's cookbook but couldn't. Maybe I was doing something wrong, or maybe Google is set up to not allow this. I'm sure there are many people that would rather buy the book than to have to copy each recipe by hand. I'm not sure how I feel about this service. Amazon allows you to preview a few pages before buying a book and I think that's a great service. But it is different to have access to the whole book from the comfort of your home. I don't compare it to libraries because libraries account for thousands of book sales for an author as every library wanting to offer the book has to buy it. Google will give access to billions of people worldwide without contributing to author sales (unless a customer decides to buy the book). Also, in some countries every time a library patron borrows a book authors are paid for the royalties they did not get because the person didn't buy the book. Although this doesn't affect US writers, this Google service will be available worldwide and eventually could affect writers in those countries. In the grand scheme of things, this may not have a huge impact on sales. I think a much bigger threat is bargain bookstores because people know if they wait a while, they'll be able to pick up that book for $8 at a bargain bin instead of $25 at the bookstore. Bargain store sales rarely count towards an author's sales or royalties, and while this may not affect the Charlie Trotters of the world, it impacts a lot of other authors. On the other hand, if I started photocopying Charlie Trotter's book and handing it out free to everyone I met, I don't think it would take long before his attorney would be knocking on my door. And, of course, any controversy would be avoided if Google obtained a license for the books before putting them on the internet.

Boston Globe – September 21, 2005 It takes a village baker At Hungry Ghost, people come for bread but stay for the company By Jonathan Levitt, Globe Correspondent Also at Hungry Ghost Bread: Bread Festival on Sunday --------------- Egg drop soup is comfort in a pot By Emily Schwab, Globe Correspondent Recipe: * Egg drop soup --------------- An heirloom rice returns By Siddhartha Mitter, Globe Correspondent Recipe: * Savannah red rice --------------- Shellfish and Portuguese sausage come together in two-part harmony * Mussels with linguica --------------- Fancy fish, no fuss * Trio of sashimi with fennel-cucumber salad --------------- In the Market: Fennel What it is, how to use it, and where to buy it. Recipe: * Sauteed fennel --------------- A favorite recipe tastes like home Recipe: * Greek fish soup

I bought mine mainly because it was a good deal. It is a 5-quart KitchenAid and it came with the meat grinder/pasta attachments. I don't bake a lot, but when I do I use the mixer and it is easy. I like using it for bread, and I love using it to grind meat. I haven't bought commercially ground meat since I got the mixer. I consider it a purchase that I did not need, but I knew it would last a very long time and that I would enjoy having it.

I like the cookie idea for one reason -- burgers and fries are very filling, so people might not have room for a piece of pie. But a cookie? Well, there's always room for a cookie! Although if you do have a premium ice cream, it might be nice to have fresh pie available for a la mode. With milkshakes, you probably will have to experiment. I like the idea of real cream, but combined with a high-fat ice cream it might actually be too rich for people to enjoy with a meal. I also don't know if syrups would be needed. One thing I remember about my friends in Minnesota, however, is that they all love malts.

Toronto Star – September 21, 2005 He works for peanuts Yes, the sandy soil of southwestern Ontario's tobacco country is ideal for growing peanuts But it's a struggle to compete against cheap imports for one Vittoria farmer --------------- Out of Africa, Ontario, Oz Gordon Stimmell reviews three wines to pair with grilled homeburgers, Alfredo pasta with scallops, and barbecued burgers or ribs. --------------- Beware of Saturday night fever --------------- Smoke will get in your eyes --------------- Seven is a work in progress Judy Gerstel reviews the restaurant Seven in Kleinburg. --------------- Good food but not much of a view Christian Cotroneo reviews lunch at Spice of Life in Yorkville.

I like the new logo. Now "The Original" looks like it belongs with "No. 9" whereas before it looked like it belonged with "Dining Car." The colors alone are enough to give it character without the aging, but the aged one looks good too. I have never made fries professionally, but I would think having two separate frying systems would be a pain. Also, people might wonder why they have to order vegetarian fries, then they might figure out that your fries are fried in beef tallow. For some, the magic might be over at that point as not everyone wants to know their food is fried in beef tallow. You could just have some good kettle chips for vegetarian customers, or offer American fries for the vegetarian customers.

I'll pick #3. I like to do the cooking alone, although I don't object to someone offering to bring things to the table or making sure everyone has drinks. I also like it when someone chats with me in the kitchen while I am working so that I don't miss out on all of the conversation. As for cleanup, I clear the table and put away leftovers and appreciate any help with that. I generally don't do dishes until after the guests leave. Of course I can't do this if they are overnight guests; in that case it's great if they want to help.

Now I really need to know where in the Midwest this will be located so I can go there. I like the logo. I'm not sure about the words. "Dining Car" implies to me a full diner menu, and as some others have said I think a smaller menu of fabulous food is better than a larger menu of good food. "Burgers and Shakes" would work but you might have to change "The Original" above it. I'd like to say "The Original Burger Joint" but the logo seems too classy for such a casual name. You could try something like "Classic Burgers and Shakes," although that may be redundant with "Vintage Flavor." I love the idea of stickers on butcher paper-wrapped burgers.

As I read this thread I had a similar thought. I wonder if the studies done take into account pretty waitresses touching men and handsome waiters touching women. I don't like to be touched if it is obvious the person isn't sincere -- and usually it isn't all that difficult to tell when it is someone's nature to touch people or when they are doing it just for better tips. Two other things I don't like: servers squatting down next to my table so they are below my eye level while taking the order; and servers who sit down at an empty chair at the table to take the order. Even if I am dining alone, I am not looking to pay someone to be my friend.

For me, if a recipe is very long I may not look at it closely enough to see that it is full of information vs. full of long, complicated instructions. So I tend to look for something in between blunt and really long. When a recipe uses an unusual ingredient that typical people might not have on hand, I like knowing if it is necessary and what it brings to the recipe. That way I can decide if it is worth making a special trip to purchase it. When fruits and vegetables are part of the recipe, I like suggestions for variations. That way I might be able to use something that is in season and would bring more flavor to the recipe. I also like suggestions for what to serve with the recipe. Sometimes it is obvious, but sometimes the recipe writer knows something I don't know about what will side dishes, bread, sauces, etc. will best complement that recipe.

I think the 1/3 rule would work well, and could be done temporarily until a person adjusts to eating less at each meal. When I eat out, I try to never arrive at a restaurant really hungry and I usually eat about 1/2 what is served to me. At home, I use a small plate that can only hold a reasonable portion and I don't go back for seconds. I eat six small meals/snacks per day, so if I am still a little hungry after I eat a meal, I wait 2-3 hours until it is time for my next meal or snack. For me, knowing it won't be long until I eat again is enough to keep me from overdoing it at mealtime. I used to eat much larger portions at every meal than I do now (and I used to weigh a lot more too). By eating more often, I never feel really full but I never feel really hungry either. This took some getting used to but it did work for me.

I don't know where in the Midwest you are, but Minnesota has some famous burger places that might be worth researching. One thing that seems to attract people is a specialty item with a cool name. Matt's Bar in Minneapolis offers a burger called a Juicy Lucy -- two patties with melted cheddar sealed in between them on toasted buns with piles of fried onions. The wait to get one at lunchtime can be very long, but worth it. Also in Minneapolis is Annie's Parlour, old-fashioned soda fountain with fantastic shakes and burgers. In St. Cloud there is this tiny little place called Val's Rapid Serve which has a very limited menu and one thing they have is burgers that taste similar to the original McDonald's burgers. They often win for best burger in central Minnesota. As far as soda goes, if you're in the Midwest now you will have to learn to call it pop. I think making your own soda would be fun, but I think offering soda that has been around a while also would be a hit. IBC root bear and cream soda in bottles goes great with burgers, and there must be other brands that are really good but not often found in restaurants. Fuddruckers, although it is a chain restaurant, offers a decent hamburger cooked the way you order it. I have ordered them so that they are still pink in the middle -- I can't remember what their disclaimers are but they must have some.

Take this scenario... You go to a restaurant and you want the three-cheese omelet stuffed with sausage, but you think you should be good and order an egg-white omelet. What this article says to me is... don't bother! Just order what you feel like eating, because it all has fat in it. Besides, it's a meal out -- something that should be enjoyed, not something to serve as punishment for having put on a few pounds.

Boston Globe – September 14, 2005 That bass deserves a beer Forget the wine. Ales and porters can be paired perfectly with just about any dish. By Ann Cortissoz and Joe Yonan, Globe Staff Recipes: * Striped bass with orange ale sauce * Wild mushroom, apple, and pecan salad * Malted-mole-rubbed hanger steak with ragout --------------- School cooks add to culinary curriculum By Jane Dornbusch, Globe Correspondent Recipe: * Cuban sandwiches --------------- Kids learn how gardens grow By T. Susan Chang, Globe Correspondent --------------- In the market: Raspberries What they are, how to prepare them, and where to buy them. --------------- Making hummus is an easy process By Andrea Pyenson, Globe Correspondent Recipe: * Hummus If you don’t want to make your own hummus: From 'dull' to 'creamy and mellow' -- our panel's ratings of commercial spreads --------------- Air-chilled chickens are pricier, but tastier By Alison Arnett, Globe Staff

Toronto Star – September 14, 2005 Red hot pepper party Pepper roasting is an old-country ritual that continues in Toronto's Little Italy The annual festivities revolve around sheppard peppers --------------- What really came first, breakfast or egg? Recipes: * Asparagus & Prosciutto Strata * Cheddar, Bacon & Corn Muffins * Graceland Caramel French Toast * Spicy Sausage, Gruyère & Onion Strata * Western Ham & Egg Casserole --------------- Ups and downs Gordon Stimmell includes his top picks of Ontario wines. --------------- Gin finally adds new flavours --------------- Farmers in the County go bare for a cause

As far as the mouse goes, I think of killing them as killing in self defense. Although rare, they can carry diseases. They also eat your food. I can think of a few of my neighbors who would kill someone for continuously breaking into their homes and eating everything in their pantry. As far as slaughtering goes, I think even some of the most squeamish around us could kill an animal if they were in a desparate situation where the choices were to kill an animal or allow your family to die of starvation. This situation (thankfully) isn't likely, but I do think many of us are capable should the need to do the killing ourselves arise. But if you want to know about slaughter without witnessing it yourself, there is always the book Fast Food Nation. That book is enough to make almost anyone vegetarian, or (like me) to start buying organic, farm-raised meat and eggs. Personally, I think there are two ways to respect an animal you eat. The first is to make sure it comes from a place where it had a normal life, rather than being chained up and never allowed to move or eat normal food. The other is to not let any of the animal be wasted. Do like the Native Americans did -- kill a buffalo and eat its meat, make clothes from its skin, make glue from its hooves, etc.

Even after all these pages, I still am not sure why the service charge makes servers' jobs more secure. To me, the server is still taking the risk, not the restaurant. I think a service charge is a good idea because, as others have said, in no other line of work does the consumer get to choose how much an employee should be paid after they have received the service. But I also can't think of any other line of work where a person's hourly wages change every day based on how busy they are. To me, a fair system would be the servers paid a very good hourly wage with benefits and maybe a commission for upselling or going above and beyond what is expected of them. That way, the restaurant is assuming the risk of making enough money to cover those salaries, and the server is guaranteed the same rate of pay no matter how many people choose to dine at their restaurant each day.