Toogs

Canada tips the same as America, as far as I could find out. Anyway I know it's a completely different subject but this thread reminded me of it.

I don't think this warrants its own thread, so I will put it here. I was recently in Waterton, Canada, and every meal we had, they brought a credit card swiper/computer gadget to the table. You swipe your own card and then there are buttons for tipping--zero percent, 10 percent, 15, 20, and input your own number. This is fucking brilliant and ought to be standard everywhere. Number 1, you never lose sight of your credit card. Number two (speaking as an ex-waiter) if someone is going to stiff you they have to have the balls to do it right there in your face.

Interesting title? I had no idea bacon was good for erectile dysfunction. Nature has a cure for everything!

Holy crap this place is good. Not sure how I have missed it with all the visits I have made to pho hiep hoa over the past 10 years. The toppings choices for the sandwiches were outstanding. I should have gotten medium spicy over full spicy though!

I didn't realize the yield was that low, I figured around half at least for a hard shell. Soft shells I get it. I am going to have to do some testing! I have trouble believing that that the nice chunk of tail that comes out of a 1.5er is < 3 ounces but I am obviously wrong.

Will this become the pumpkin beer meta thread? It is indeed an early release this year for most, and I tried not to buy any until I saw the Dogfish Punkin at the store yesterday. They change it each year and while this year is better than last year's disaster, it's not as good as the high of 2 years ago. The shlafly is one of the best for sure. I anticipate The Fear each year, as it's best in class in my book

Lobster is pretty cheap if you compare it to meat and poultry at farmer's market prices.

Don, please reach out to him. Assuming your plan banishes TS to the blogosphere or the City Paper

What a dumb article

Went there last night, with 5 people. Obviously we split into 3 and 2. We were horribly unlucky as our 3 took the last table of the first seating and our friends had to wait. I wish I had read this thread and thought to ask to have us both pushed back to the beginning of the second seating, which we would have done if we knew it was an option. Anyway we should have asked. On the other hand, we asked the hostess if there was any way to accommodate 5, so she knew the pickle we were in. Anyway, to the food--overall it was delicious, interesting, and a great value at 45 plus reasonably priced beers. But my goodness the early courses were hot. Like, so hot I told a friend who wanted to join us but couldn't, that she would be overwhelmed by the spice. I eat very hot food regularly, as does most of my party. The one who does not was a trooper and still enjoyed herself. I don't think any single course was hotter than I was expecting, but there was nothing in the early going to balance it out. We ate cartloads of raw cuke, eggplant, rice etc to try to cool it off but it didn't work. That aside, it was delicious. If it were possible to do so, I would go back right now just for the chicken liver dish. And the pig ears/pork belly combo. And if I could make those ribs, I would just open a rib food truck--they were beyond belief. I would like to have had the super cooling coconut dessert around course 3, as a palate cleanser. Has anyone else experienced the menu of the last couple of weeks? I'm wondering if we ran into a single night freight train of accidental slight overspicing, or if I just wasn't aware of what I was in for.

If you are going to the outer reaches of Sonoma, try Frick. I love that dude and his wines are right in my wheelhouse.

Who knows what if any effect it will have on the food section, but the post has been sold http://www.washingtonpost.com/national/washington-post-to-be-sold-to-jeff-bezos/2013/08/05/ca537c9e-fe0c-11e2-9711-3708310f6f4d_story.html

I googled donrockwell and don rockwell, separately, and got no Chowhound results in the first two pages. A lot of this is google looking at your past linking, and I never go to chowhound. I would love for you to open a private window in firefox and see what your results are

So this person tried to one-up Nadya's foe by bringing a horse into a restaurant (albeit a McDonald's) http://www.nbcnews.com/business/whoa-no-happy-meal-after-horseplay-mcdonalds-6C10722278

also I am fairly certain I am ready to pledge my love to Nadya, should she ever resurface.

This is the dumbest strawman I have ever read. If you still post here I would like to challenge you to a duel. This is an amazing thread.

Possibly. On the other hand, the chatter would be likely to say "we were met at the door by someone, and they told us we could not come in until 5:30." It's too bad the journalists at Wapo didn't follow up with the chatter, as it seems an obvious question, the answer to which confers the culpability of the restaurant.

It's not clear from the chatter's description whether Mintwood even knew they were standing outside. It's pretty normal for the front door to be locked until opening. Did they knock and were told they were not allowed in?

Seriously. I am a big guy, and I once shook his hand and mine completely disappeared. He's also one of the nicest people you will ever meet. I occasionally reread the Freddy's thread for the interaction about the sign with Pool Boy. Having met them both it's pretty funny.

Ethering the city without hitting one of it's low points--a lack of competent newspaper food critics--makes that "article" even weaker. He also shows what I guess is a disease at the post: lack of respect for molecular gastronomy and modern cuisine in general.

I haven't been for awhile but these dinners are awesome.

That thread is a good example of why this site is a good place and eater/wapo/etc comments are asinine.

I do so miss Menocino

Sneak animal stock into the beans. All will say it's amazing. Some will puke. Tell the rest their GI tracts are ready for meat and convert them. /thread