Serious Eats - seriouseats.com

This blog is great!! Check out www.stuckserving.com for similar stories!!

^^Which means you're kind of a tool. Do you realize that the base wage for many servers is around $2.33 per hour?? What we take home in tips is what we earn. It's not like we're making 8 bucks an hour and your $10 is just an added bonus.

Yes, it's bitter. I counteract/contrast the bitterness by sauteeing it with pine nuts. I first chop the rabe, then steam until tender. (You can also blanche/boil, but I find it gets too wet.) Then I saute some chopped pine nuts in olive oil. Just as some of them are beginning to brown, I add minced garlic. Let it go a few more minutes, then add the rabe, stir, and heat through.

it is supposed to be bitter, so i guess if you don't like bitter veggies, you should stay away from it. my favorite way to have it is with orrechiette and italian sausage. mmmmm.

I always do it in chicken or vegetable stock

The posters are correct...a bitter vegetable. Maybe not the one for you.

I love it on a bed of garlicky white beans.

www.fusiononthefly.com

I intentionally do not tip on tax. This seems like common sense to me, like not tipping on the tip.

It's rare that a waiter or waiter earns the 20% of the menu price that I give them. Some actually deserve more, and I have given it to them. Some waitstaff have reason to be grateful I don't stiff them altogether. Still, the tip is regarded as an entitlement, and having earned it is almost beside the point. Not leaving a 20% tip edges into "not standing for the National Anthem" territory - only a scoundrel even contemplates doing it, and peer pressure is the tool of enforcement.

When are you restaurant staff-people going to stop saying "JUST one?" when someone who is dining sans companion(s) enters your establishments?

Why not just say "Merely only just one inadequately dining all by yourself, utterly alone?" and get it over with?

Do you ever ask "JUST two? of a couple? Why not? I mean, they're so much less SUBSTANTIAL than a group of ten.

"Like my schlong"- who the hell says this to a total stranger in a public setting? Was he a 16 year old masquerading as an adult? I certainly hope his date (let's pray she didn't already marry the jackass) saw the light and ditched him. Guys like that make my skin crawl.

I love reading your posts. Since I don't have the intestinal fortitude (or patience) to be a server I live vicariously through you.

The junk food binge continues. I've already decided that instead of the artichoke ravioli I have in the fridge, I'm going to have canned soup, and maybe doritos with cream cheese (got this idea from a different thread here) for dinner.

if we're confessing food sins...well, here goes...my husband and I just went through our junkfood binge this past weekend...Costco polish sausages with a side of Costco pizza washed down with two Cokes and all the samples we could eat (there were some good samples at Costco that day)...then for dinner we ignored the lovely beef burgundy (that had simmered in the Crock Pot all day while we ran errands) and instead went to a local bar to watch football, drink beer and eat buffalo wings...the carnage continued the next morning, we went to a local diner and ate a skillet of eggs and sausage and potato all covered in some while gravy. ***burp***
@terabithia--if junk food is what you want, have it, and get over it. If you're a good eater the rest of the time, one bag of tostitos and a jar of nacho cheese isn't such a big deal. Now, if this becomes a weekly habit...well, then you'd better let us know, so's we can stage the intervention. ;)

I like making a quick tomato sauce: a couple of tablespoons of olive oil, grate in a couple of cloves of garlic, saute them until they're cooked but not brown, add in a 28 oz. can of tomatoes (however you want them, I get a can of whole tomatoes and pulverize them until smooth). Add as much crushed red pepper flakes to taste and salt as well.

If you want it to be healthier, take a couple of carrots and zuchinni and shave them with a vegetable peeler and add that to whole wheat fettucine in the last minute of cooking. Add all of that to the tomato sauce and don't forget fresh grated parm.!