Serious Eats - seriouseats.com

Though you claim asparagus peelers are limited to those who award Michelin Stars, in all of the photos the 'grass are peeled-- and I must say, peeled perfectly to the light green layer, just shy of the white flesh. This might seem to many an overly fussy or unnecessary step. But since asparagus are the first fresh and local vegetables to be had after a long winter, well worth the effort to get right.

.25 lb of beef processed, cooked, served garnished, and cleaned up after, all for $1. retail. Sounds too good to be true, and you know what your father/mother/teacher/mentor said about things that sound too good to be true....

Plus they're generally raised better than Turkeys.

The woman in the coat room needs the $2 tip more than you need the $14 soup. Seriously, though, you're going to a very elegant restaurant, where checking one's coat is part of the process. You're at Gramercy Tavern, fer crying out loud. Behave like it. And besides, tipping is a matter of decency, and civility. Overtipping is a matter of generosity.

The bottom line is: you stiffed her. You should feel badly.

This is great news. There's one right off the LIE on 106/107, and I'd never stopped there, thinking it was just another fast food concept. I'll make it a point to go there from on my way to and from NYC. Thanks for the heads up.

Having just read the "How far does Restaurant Loyalty Go?" thread, I'm surprised no one's brought up sanitation. Because you can fry me the perfect egg, or omelet, or roast chicken, or whatever, but if you make me-- or anyone else-- sick in the process, then I don't think you can count yourself as a good cook.

For example, did you wash that knife after you cut up the chicken and are now using to slice those tomatoes? Or did you just wipe it on the same towel you've been wiping your hands with all day? And didn't you just wipe the cutting board with that towel?

OK, OK I've got a thing about kitchen towels. They sit on the counter all crumpled up, incubating all manner of who knows what that have come from the knives, the cutting boards, but mostly the just "washed" (rinsed?) hands that pass through the kitchen (I so love it when non-helpers pull this one!). Got wet hands? Grab the nearest piece of cloth and wipe your hands on them. Get a lotta cross contamination going in both directions, please. Sharing is caring! And my immune system could use a little workout.

I consume too many paper towels, I admit, and I'm trying to reduce the amount. But I'll have to find every other last area of waste and inefficiency in my home, car, work and everywhere else before I'll stop drying my clean, washed hands on a fresh sheet of paper towel, and then throwing it away.

And don't get me started on the rubber gloves.

Hey Brian-

Mrs Iacono told me no turkeys. Also, what about Milosky's. Didn't you do a profile on them? He said he's got tons of turkey and I was figgering to buy my TG turkey there. Any thoughts?

Kieran