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If I'm just calling in an order and picking it up, usually just a couple of bucks. If it's at a restaurant where takeout orders are handled at the bar, 10% rounded up, since I'm taking a revenue-producing seat.

Fette Sau

CindyCapell,

I've found a lot of variation in the Taittinger La Francaise, even in bottle tasted with the importer. I was a little surprised not to see the Bollinger recommended as well. We blew through a case of what I assume was the current release at an event a couple of weeks ago and it was excellent.

Maggie, were these samples you were provided, or were they purchased recently at NY retailers? Without notes on disgorgement dates it's hard to know what exactly we're comparing here, especially as samples that have hung around on the shelves for a while might be suffering from a touch of heat damage. That note of coconut in the Bollinger suggests it might be affected.

With a little whole milk while running for the train.

On its own, with crusty bread on the side.

Fette Sau

At home!

Fette Sau

What, no Saltie or Alidoro?

I wish the Byggyz condiments had a little more robust flavor to stand up to the short rib patty but man, that's a good sandwich.

I don't go totally crazy, but I really like super finely ground salt for cooking. It disperses so well that the whole dish is evenly flavored, and as a bonus you can use less of it. Otherwise I use something cheap for pasta water, and fleur de sel for most uncooked dishes.

Max, what regions yield pyramid-shaped salts?

2nd on Willie Mae's. Best fried chicken of my life.

Correction to your slideshow--Eckerton's cherry tomatoes are $3/box, but the heirlooms are $6/box or $10/two boxes.