Serious Eats - seriouseats.com

@Maggie Hoffman Thanks for linking to that post! I scrolled past it then b/c it wasn't relevant to me at that time.

@jedd63, what if you had to go cheaper?

Yeah, I know. But I'm really wondering about the most dirt cheap yet somewhat palatable vodka (or gin) one can buy. Titos? I don't know if I've seen that here. I'm in New England and preferably would purchase in New Hampshire where prices are state-regulated and there's no sales tax.

And, um, errant hyphen in my comment. No wonder I'm alone making condiments this weekend. Gargh.

@jacobEstes , I'm curious, what else are you making? What's been most successful? Interested in sharing any of your recipes? I am always looking for variations and upgrades.

Or should I start a new topic on homemade condiments?

2nding @alosha7777. I'm a condiment whore and this makes my day. I've been meaning to try my own ketchup for a while but laziness/craving/need for comfort food (yes, ketchup is one of my comfort foods) has kept me heading back to Heinz.

Not so this weekend.... I will try making my own.

French silk pie.

For a quick and cheap meal, hit up the dosa cart on the south side of Washington Sq Park, almost too conveniently located near Bobst (and, well, nearly all of NYU). Yum. I miss it.

@jeromesmom
The mapo dofu and the family style dishes I have had have been radically different in prep, flavor and spice, but I may be wrong. I know that I can get non-pork mapo dofu at a quick-yet-yummy restaurant here in Cambridge, MA... I may be misled into thinking it's somewhat the same dish. Looks the same. Either way, yummy.

@Monsieur_Ghislain

Hmm. I think I like this idea. I've made supposedly mapo dofu vegetarian style (I'm not veg but I don't eat pork) but they all lacked that crumbly, delicious texture. Why I never thought of using extra tofu... thank you.

bagel w/ lox and a strong bloody mary.... yum.

chocolate sprinkles so I can open the jar and just watch it really screw us all up. At least it'd be tasty as we try to remedy it....

Both the raw pecan pie and roasted parmesan creamed onions.... ooooh.

Well, I suppose I’m chime in from the eating disordered side as it came up upthread.

I’m really conflicted on this and have been since it was first debated in NYC where I lived at the time.

I’m in recovery (trying!) from a 20 year battle with anorexia (yes, I understand it’s a little interesting that I’m here but perhaps my obsession with food is also part of it, but that’s so not relevant here!). Perhaps this is a little different from what the legislators envisioned when drafting/enacting this but I grossly overestimate calorie counts so I’m often too afraid to order, well, anything.

Sure, when I see said sandwich is XXX calories, I feel it’s too much even though I had assumed it would be more, but then I’m able to tell myself it’s OKAY and often it’s much less than what I would have thought because I have learned to never trust prepared food. And then... I know I’m SUPPOSED to eat and eat a certain amount of calories give or take per meal/snack. Knowing how much I’m eating allows me to keep up a rough estimate without having to so anally track every little bit that enters my mouth. I often feel very comfortable seeing calorie counts on menus.... well, when I'm doing well.

On days when I’m struggling, as I am now, it can be hell. I will pick apart everything and do whatever I can to get the lowest calorie option and if it’s still too much, I’ll walk out even if I was hungry. Sometimes I don’t want it right there, in my face, tempting those unhealthy thoughts. I should have eaten today (will have dinner) but I just stood there both at a chainy sandwich place and at a TJs too upset to buy anything. What I did buy (protein shake) most likely tastes like chalk and I don’t know because I couldn’t drink it.

This is why I feel the most free when I eat at a non-chain (the only chains I visit serve coffee or sandwiches, salads). At these places, I can order something I may feel comfortable with on paper yet not really know down to the calorie/fat gram/sodium level/protein amount etc., -- I know those crazy genius chefs like to add delicious fats. It’s not so much that I’m “treating” myself but it feels so empowering. It’s up to ME and because the numbers aren’t right there, next to the name of the item, I can focus more on what’s in it and how wonderful the dish sounds and will taste and put my faith in the chef. I’m less focused on the numbers and I can enjoy the meal as much as I can now-- and when I'm doing well, each meal is more delicious and more wonderful no matter what is in it. Then I can feel normal and just eat and enjoy fantastic dishes, new tastes and fresh ingredients.

WOW. I ramble. Apologies and kudos if you actually read this. This is a loaded issue for me and I really appreciate that I am able to choose where I patronize. Both printed calorie counts and regular old menus are helpful to me at different times.

Anyhow, I find it really interesting to hear all of your opinions, from GTFO government to it would be helpful to me to matters not to me but helpful to others.