Serious Eats - seriouseats.com

Wow...good stuff. Thanks to all. Maybe I'm more concerned than I need to be about the whole thing! Probably a few well-placed conversation starters and lots of free-flowing wine is the best solution :) Now, time to start cookin'!

It's been more than 15 years since I waited tables so maybe things have changed. But I always expected a gratuity based on the total bill, including alcohol. Here's why:

Opening a very expensive bottle of wine requires more care than opening an inexpensive bottle. Expensive, older wines have corks that are often more difficult to handle. Imagine breaking the cork on a $1000 bottle of wine!

In my day servers were required to tip out to assistant waiters, the bar, and sometimes the kitchen based on a percentage of their sales (including alcohol). So if a server receives no gratuity on an expensive wine, they actually end up losing money on the deal.

Also, waiters (again in my day) were required to claim 8% of all food and alcohol sales for tax purposes. So a server would be taxed as if they received a gratuity on an expensive bottle of wine whether they received the gratuity or not.

I agree what others have said...If you can't afford a full gratuity for good service, then you can't afford the meal (or wine).

If your neighbors are close keep them in mind...The smell and the noise will impact them too.

Here's Cook's Illustrated's position:

"In the test kitchen, we've often avoided using crushed tomatoes because the differences among leading brands are so dramatic. The textures vary from watery and thin to so thick you could stand a spoon in it. You might get peels or no peels; plentiful seeds or none; big, rough-cut chunks of tomato or a smooth, sauce-like consistency with no chunks at all."

They go on to test a number of brands..Muir Glen and Hunts Organic among other less known brands were recommended. I say keep the food processor on the shelf if you can.

I've been told it's a bit over the top, but this is how I do it:

I shop once a week to avoid unecessary and impulse purchases. This saves me big bucks...I'm sure of it.

Every monday morning I go to epicurious and similar sites to find interesting recipes that are quick to prepare. I copy and paste the recipes into a Word document. From the recipe's ingredients list, I create a shopping list at the top of the same document.

At the same time I consider items I already have in the fridge, freezer, pantry that need to get used.

Then I add the usual weekly stuff: milk, eggs, etc.

I print the document and use it as a shopping list. Because the recipes are also in the document, they are printed and handy when it comes time to prepare dinner.

I spend about $150 a week for a family of four and like to think we eat pretty well...Lot's of interesting and varied dinners through the week.

One of the best parts is that I'm able to create my menu and shopping list in 30 minutes at most. Because I love to cook, I actually enjoy the process. Over the top? Maybe. But I enjoy it and it works for me.

Spanish tortilla with Yukon Golds, onions and Spanish chorizo...I've never made this before so should be interesting. Not sure how the "flip" will work out.

The aroma of roasting peppers...

I agree that the "Mexican Street Hawker" corn is REALLY good...I had some in Mexico City years ago and still dream about it. Try crumbled cotija cheese instead of parmesan for a variation.

One of my favorites that is really fast and healthier too...

Saute 3 cups of prepackaged stir-fry veggies until almost tender. Add 4 cups chicken broth and a 16oz package of frozen chicken pot stickers (gyoza). Bring just to a boil, reduce heat and simmer a few minutes until gyozas are done.

Veggies usually last for a week in the fridge so it's a good buy-ahead recipe too.

Rotisserie chickens are delicious and a great value...Bigger and cheaper than those from a regular grocery store. I bone them and freeze the meat. I then thaw over medium heat in chicken broth. Great for dinners on the fly.

Costco meats are very high quality. We buy salmon and NY steaks most often, but only when cooking for a crowd.

What I should eat: Raw almonds and raisins or cottage cheese with generous dashes of spicy thai seasoning.

What I want to eat: Cheese sandwich or PBJ and diet soda

Sometimes I do what I should, other times I don't :)

I love feta and black beans on a warmed corn tortilla with a dash of hot sauce. Top it with a mixture of shredded cabbage, fresh lime juice, spring onion and cilantro. Add diced fresh jalapeno for some zip. Really fast, easy dinner that’s healthy and delicious.