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I just got back from Corton. The website asks guests to refrain from using flash photography and cell phones. I accept that gladly. You quote Drew here as saying,

"No, we're not going to stop people from taking photos," Nieporent said. "We'd just like people to be considerate of the other people in the restaurant.""

So why, when I entered, was I told that no photography was permitted. I asked nicely and was told, "no". The host asked the chef and reiterated that it was not permissible. I explained that I would not use a flash. I explained that I would not use the photos online nor for any commercial purposes. Still, my request was refused. I feel lied to based on the website only saying that "flash photography" was not permitted and also the quote here from Drew. So Drew, why is this?

The food at Corton was good but, just like Momofuku Ko, I won't be back. I see no reason to reward restaurants who don't consider my desire for a permanent memory, valid. They can make any policies they like but I still get to chose where I dine. I also chose to deal with people who advertise honestly. Drew said that, "we're not going to stop people" but that is just what they did. That to me is deceptive.

In the interest of full disclosure, the host did comp a round of drinks for us because of this. Still, it, (please, please, pardon the pun, leaves a bad taste in my mouth.

I feel shy about taking pictures of food (I don't know why, but I feel like some sort of freak, the only person on the planet to do this, which is obviously nonsense), and only do so occasionally, but as long as other patrons are being strictly omitted from the images, and a flash isn't used, I don't think this is a problem. True, food is meant to be eaten, but sometimes it is also so impressive visually, I want to show a few friends, and I'll take a shot. I usually only move myself or the dish I'm shooting in order to ensure that other diners aren't in the shot. As long taking a picture or two is a brief, low-key incident, it seems fine.

It seems strange that any restaurant would ban even the taking of photos of the diners at one's own table, as this has been a longstanding tradition, and I can remember seeing this done even when I was a small child (in excellent restaurants), by people celebrating some special event; the waiter was often included in the shot. And let's not forget all those photos of dinners at all classes of restaurants that go back as far as the existence of the SLR camera, at least

On the other hand, use of the terms 'food porn' and 'foodie' should be punishable by law ;)

Does seem harsh to me, and for chrissakes, it promotes his restaurant. Guess Chang is just above it all. Goodie for him.

I've been making my own yogurt and it's just so delicious. The first time I made it, I used powdered milk that was really old -- and it all tasted fine in the end. Lately, I've been using Alba (?) brand powdered milk. It comes 3 pouches per box. I combine 1/2 gallon milk (I use organic) with one pouch (1 c, I think) powdered milk (not organic -- I can't find organic) and a drizzle of honey, then heat to 120F. I add some of my last batch of yogurt (amount varies, depending on how much I have) and instead of doing exactly what Alton says, I put a heating pad in the bottom of a styrofoam cooler on low, then put in containers of yogurt-to-be. I leave it overnight and it's magically delicious. The cooler stays at about 100F. My initial starter a couple of months ago was Chobani plain yogurt. I've been getting beautiful berries from my CSA, so I combine about 1/2 c of berries, 1/2-1c yogurt, 1 tbsp wheat germ, and a drizzle of honey (if the berries are a little tart). It's so good.

You're all making this sound so easy! I love yogurt, but so often the stuff I get in stores has a weird taste from thickeners - even if it's organic.

I might have to get some of my favorite milk at the Union Square Greenmarket (from Milk Thistle Farms) tomorrow and try this over the weekend. Their milk is so sweet and grassy, and I can just imagine it would make some dreamy yogurt.

Sweet. I'll try to make it out if it's not pouring. I loves me a huarache on a sunny summer day...

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I weigh myself once a week, so that I don't get too obsessed with the numbers. First thing in the morning, after going to the bathroom, no clothes. I also take my measurements every couple of weeks, because even when I'm not losing pounds it helps to know if I'm getting any smaller.

I also just got back from a week-long vacation that involved drinking every day and eating most meals out. The scale was not happy. It is time for a detox - no drinking or eating out for a couple weeks at least.

I recently hit a milestone weight loss of 25 lbs. I have convinced myself that the first 10 was from increasing my water intake to at least 2 litres per day. I weigh myself daily so that, like you, I can monitor my progress, but my official registry of my weight [in a simple word document I created myself] is on Monday mornings. I find that the official weigh-in day is important to my success. I also know that weight loss can vary widely from day to day, but that a weekly weigh-in gives you enough of a look at how you're doing overall. I hope my experiences help, and congratulations and keep up the good work!

Honey, from someone who knows..the weight shows up a week later not two days after the big meal....if u begin weighing every day trying to get 1 no lower then if after reviewing the restaurant if you are 1 up - starve until that no goes down...heck it might not make u a great reviewer since u will be so hungry everything will taste good, but it will certainly make u a lot of new friends in the bus.

I've tried the once-a-week thing but am far too impatient to maintain my sanity in between weighings. What works for me is a daily morning weighing right after rising. Like randomeater, my numbers go into a spreadsheet from which a trend is monitored. Since your weight can vary so much from day to day, monitoring the trend really is key.

Without getting too deep technically, a good way to track the trend is to use what the propellerheads call an "exponentially-smoothed weighted average." Really, all you have to do is add 90% of the previous day's moving average to 10% of the latest weight to get today's trend value. Even if your weight goes up and down from day to day, as long as your daily weight readings stay below the moving average, your diet is working.

John Walker goes into far deeper detail on his Hacker's Diet web page. Despite the name, THD isn't really a diet but a good explanation of the basics behind losing weight and it's worth taking a look at. Good Luck!

I weigh myself twice a week, on Wednesday and Sunday evenings. That number is then inputted into a spreadsheet, from which a trendline is produced.

@Perky - "shower clothes" - I am slapping my knees, laughing.