researchgal

WSJ online makes some of the articles accessible, but most are not without a subscription to WSJ Online.

I agree with the contention that the customer is always right, within reason. But, of course, how the business owner/manager defines "within reason" is a key factor. Cultivating a culture of service within a business is the foundation for success, and helps define what is "within reason." In all businesses, perhaps restaurants in particular, repeat customers come to have certain expectations based on their past experiences with the business. It is when things deviate from these expectations that problems begin. But again, consistency comes into play. Any business, regardless of size, needs to have a plan for how they deal with service recovery. Typically when people complain about service, they are giving the business an opportunity to make it up to them--Kind of makes you wonder about all the problems you never hear about--those are the scarier ones because, once you've lost a customer, you've lost your opportunity to influence what they tell others. I think Steve's farmstand situation is an excellent example--not only did the owner satisfy the customer's need, she also make an impact on all the people who were waiting in line and witnessing her gracious, respectful manner--there's a reason why this farmstand is so famous and has been around for over 20 years.

At a baby shower at a friend's house--meatballs of a questionable quality of meat that had been simmering in a crock pot full of sweet and sour sauce for hours on end. ick...

One of my all-time favorite New Yorker cartoons is actually a food-related one. It goes something like this-- This piece of penne pasta is answering his phone and saying, "fusilli, you old SOB, how the hell are you?" That kind of cracked me up for some reason... still laughing now

Suzanne, I for one (of I'm sure many) have never thought of Fat Guy as pompous. Boy, I was just looking for a little more feedback from folks, not a feeding frenzy or food fight!

Toni10, was this the classic greek shrimp w/feta? Do you remember any other ingredients?

This thread is making for some really interesting informal market research--wonder if anyone who works at the New Yorker has lurked! Fat Guys comment re: no one digs up all the issues and views the decline all at once is particularly interesting to me--and I would suspect quite true. And, Steve Klc's endorsement of The Atlantic has me thinking as well, so I'll likely pick up an issue and see what I think. Klc, does Kummer have an ongoing food column in The Atlantic? Or, is it more focused on restaurant reviews? Lastly, and not to take this too far afield from the original question, but I wonder to what degree the desire simply to feel a connection to New York, what's going on, what's hip, what's new, etc., is the reason why many continue to subscribe (particularly those of us who live outside NYC)--it definitely plays a role in my subscription.

Also try the Complete Meat Cookbook Bruce Aidells and Denis Kelly. It has some great recipes and lots of info on technique for grilling meats. I almost forgot--Weber (as in the grill company) has a grilling cookbook that is very good as well.

Thanks for the update, Suzanne. Sounds like a great trip, hopefully the weather was a little cooler for you near the coast. I'm going to have to try Essex Seafood--between your endorsement and the mention in the Times today, I have to check it out. Hope the smiley means you liked Ithaki!

It seems like many would agree with you about the New Yorker, FG. The interesting thing is that we all continue to subscribe to it, despite the fact that it can be so hit or miss. Why is that? I personally, wouldn't think of giving up my subscription, I've been subscribing for nearly 20 years, I started reading it as a kid because my father subscribed (and continues to subscribe now--he was first introduced in WWII and has subscribed since then). I work in publishing, so I'm curious, both professionally and personally. I would love to hear what others think.

Suzanne, If you find yourself in the Woodstock area, you might want to try the restaurant at Simon Pierce in Queechee--it's quite good, has a wonderful wine list and serves meals on beautiful pottery from their shop.

Great work and congrats on your excellent scores! I have a question for you--how much, if at all does knowing that you're going to be writing about your experience add to the pressure you're under, sort of like we're all "watching"? Just curious. Thanks again for the update!

raw onions lentils (I've only learned to like them, not love them) stuffed peppers bleu cheese

Caped chef's friend nailed it. I've added cornstarch in the past and have found it interferes with the flavor, so I'd omit it. The only other thing I do that's not mentioned is once you have the beaten egg-lemon mixture I return it to a sauce pan and on very low heat wisk it continuously to really thicken it up. Then I pour it directly over the grapeleaves (that have previously been arranged) in a serving bowl. Deelish!

Suvir, I'd be happy to post my grapeleaves recipe--I'll do it over the weekend as I need my book at home for it. They're the Greek style ones--served warm w/avgolemono sauce...

FG's recommendations sound great, I'd add stuffed grapeleaves--can make them vegetarian if you'd like and they are delicious at room temp.

Not food, but drink...use a cloth dampened with a little bit of hard alcohol (I usually use tequila or whiskey) to clean eyeglasses--works wonders...

must have been your hand, Basil. The top of the oven makes more sense now that you mention it since I saw a person in the background as well and they would've had to be a very short person to be below the counter!

Wow! I just saw a VERY clean stainless counter and then, I think Basildog (or someone with a talented chef's hand) waived to me!!!!!

Vinegar to clean copper "Is this topic broad enough to include a discussion of things we eat that aren't food? " You mean like kids that eat Elmer's glue?

Hi Basildog, am trying to view your webcam but it says it's not online right now--is that correct? Just trying to figure out if I've done this right. Thanks!

Played hooky and went to beach so had an equally decadent meal to top the day off: Chilled lobster tails over locally-grown red leaf and boston lettuces, lemon-shallot vinaigrette Grilled ginger-soy marinated red snapper, that grilled radicchio (again), brown basmati rice Spanish white that I can't remember the name of but it was kind of effervescent and perfect w/the food and this weather Berries and ice cream

FG is right on target with his assessment. I always look first to see if there's a new diary entry--these are great, Malawry! Thanks for sharing this experience w/us.

Capt Linnell House is quite good--my parents live down the street from there and eat there often. Also nearby try The Beacon, aopen year round--a wonderful cozy restaurant with very good fish, seafood. Also a small, but great bar which is fun to hang out at. Another year round spot in Orleans is Rossinas, a small Italian place, not terribly innovative--the usual traditional N. Ital items on the menu, but very good and consitent.

naive? Naive is like the "uncola" of water... Drink poland spring sparkling at home. Pelligrino for special meals. Filtered tap a la Brita for cafe.