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You can certainly be a foodie and vegan. While we may have some dietary restrictions compared to the average eater, we are also much more aware of what we eat than the average eater. Being vegan makes you aware of and appreciate your food just that much more.

Hello, if anyone is in the Brandon Fl area, check out Brandon Bagels, I am the baker there and I quarantee our bagels are one of the best around, I have 20+ years experience and I also make bialys.
This nonsense with N.Y water to me is just not so, it has to do with the equipment too not just the water.

So I didn't see the last post, and I haven't read all the comments, but it's a topic that depends on the situation, imo. If it was a large group of people, I would ask again, because that does eat up a lot of one waitress's time. I dined at a nice little place with a friend a few months back, and it was my second time there (pretty sure the waiters recognized me). I had tipped well the first time, as it was a great experience, and the second time, my friend and I completely miscalculated the tip. My waiter came back around and asked us if everything was ok. It was a bit awkward, but I'm glad he did ask, because he deserved more than the $3 we had somehow managed to leave.

I think the whole idea of tipping is ridiculous: do you tip the toll collector for taking your money? Do you tip the gas man for reading your meter? Do you tip your IT guy for fixing your computer? Of course not. Now, obviously, they don't live on tips. GUESS WHAT: NEITHER SHOULD WAITERS! How insane is it that a customer has to pay basically twice: for the food and for the service? Can you imagine if we had to tip UPS person for delivering the package to your house? Here's another tidbit: are the dishes heavier at T.G.I. Fridays than they are in a fancy steakhouse with $100+ dishes? Where do you come off with a sense of entitlement to a $20 tip just because the food was $100, whereas at Fridays a $20 plate would only get a $4 tip? If restaurant you work at charges that much for food, let them pay you! Enough is enough!

This looks great! I will definitely be making this. I would probably add some couscous to it...I need my carbs :) I'd appreciate if you checked out my site as well and let me know what you think: www.shar-on-nutrition.com

Thanks!

I just made this about 20 minutes ago. I had leeks in my fridge and came across this recipe. I normally cook down the leeks with butter, stick them in the fridge and dole them out on crusty bread or sandwiches, but this is a great change! Delicious!!!!! 5/5 stars!!!! Except for starting the leeks, this dish came together very fast. Such a nice change from tomato based dishes or heavy cream sauces and the wine adds such great flavor, even if it only so-so wine. I stuck to the recipe, except the chervil; so instead added some julienned spring onions and a little chopped flat leaf parsley.
I will add this to the rotation. Thanks!

@cienfuegos: You're absolutely right that you shouldn't cook with wine you wouldn't drink. I always use wine that's drinkable. When I say I use wine that I don't like, that's not to say that nobody likes it. It's a decent wine; just maybe one that I personally don't want to sip out of the glass again. In my house, there's always one too many bottles of white wine open in the fridge. So, for me, truth be told, when I'm making this dish, it'll usually be like, gosh, I still have this, better use it up! Clearly, nothing else is being done with it. That's what goes into the boiling water. The sauce, however, is reduced, and especially because you are adding raw wine at the end, that flavor will be more distinguishable when you make the dish. So for that, you may want to think a bit more. If the wine was acidic, or you just didn't like it, it's true--you won't like it in your food. As I was doing my actual tests to write this recipe, I used the $4.50 white wine that you see pictured above--the one that I usually pour into my water at dinner! It worked perfectly. Because you have the cream and the leeks, what you're really getting from the wine is a nudge of flavor, an alcoholic hint. I would not use an expensive wine here, because I think it will get lost. You taste wine, but you can't taste WHICH wine. But, this proves the point that good wine is not always expensive. So, to sum up, don't waste something you'll miss, but don't treat the pasta water like a sewer either.

@smallkitchen: I eat at Alinea whenever I'm in town -- great place! However, unless one is pretty wealthy, going to Alinea to "eat regularly" is not an option. My bride and I spent $700 for our super supper there last month; worth every penny, but still not something your average apartment-dwelling young Chicagoan (which I assume Laurs 87 is) can afford to do regularly.

@ Alinea staff: I think your wild-haired caucasian-'fro sommelier is DA BOMB! Keep him forever! And next time we're there, please send Grant over to fix us dessert directly on the table, m'kay?

Start a photo expose. Use your camera to document what you see from the street. Of course then you have a reason to tell the chefs you are being creative and would like their participation in the photo shoot. I bet they would like to see the photos and maybe post them in the kitchen.

Get em some beers, or whatever they fancy. It really is a welcome addition at work.

I know, Wilma! I found the most gigantic leek I've ever seen at my farmers market! It's actually what inspired this dish. Reheating tips (because I've been there): nonstick saute pan with a lid, dash of water, dash of cream (or milk or half and half), and let it heat through before you move it around too much, or the angel hair will tend to break.

Eating no animal products is as silly as eating only animal products.

Religious reasons? Bullshit.
Moral reasons? Fuck you.
Health reasons? See Japan.