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  • Wearing A French Tocque While Making Pizzas At My Brothers

    Food 16.02.2020 No Comments

  • El Mariachi Bar in Progreso, Mexico

    Entertainment, Food, My world 07.02.2020 No Comments

  • Are you an overtipper or an undertipper? How much to really tip in bars, restaurants and taxis

    Entertainment, Food, Good Reads 28.01.2020 No Comments

    We help you decode the right percentage to tip, how much to really give your bartender and other unspoken rules.

    Dale Smith mugshot
    Dale Smith

    January 25, 2020 5:00 AM PST
    dollars-money-bills-currency-2
    It’s hard to know exactly how much to tip. Let us be your guide.

    Angela Lang/CNET

    Love it or hate it, tipping is a big part of American culture, and if you’re doing it wrong you could be embarrassing yourself — or worse — insulting the person you’re trying to acknowledge. The reality is that US employers are only required to pay employees $2.13 per hour as long as tips bring their average wage up to the federal minimum of $7.25, which means that gratuity makes up a major part of many employees’ income, especially in the service industry. But figuring out what’s a good tip versus a bad tip, or whether it’s appropriate to even tip at all, isn’t always obvious.

    Like, how much should you really tip at the bar? Is it OK to leave a low tip for terrible service? What about valets — are you really expected to slip them a fiver every time they go get your car (and are you the scum of the Earth if you don’t)?

    Not to mention that tipping practices vary depending on country or region, so it can get even more confusing if you’re traveling abroad. The best rule of thumb is to factor in tips to the full price of your meal, drink or hotel stay when you’re planning your budget. With that in mind, here’s a look at tipping standards in the United States, including how much, when and to whom you should offer gratuity — according to US News & World Report, WhoToTip.net and ArtOfManliness.com.

    To continue reading this story, please click (HERE):
  • Embracing the Science of Home Cooking

    Food, Good Reads, WSJ articles I like 26.01.2020 No Comments

    Experience and tradition are essential for great food—but being ready to experiment is a big help too

    ILLUSTRATION: MITCH BLUNT
    By Bee Wilson

    Jan. 25, 2020 12:01 am ET

     

    Is cooking a science? For years, many home cooks—myself included—would have said no. A kitchen is a place we go in search of warmth and coziness. I used to find the idea of treating this homely space as some kind of high-tech laboratory slightly off-putting.

    But there are signs that more home cooks are embracing science in the kitchen. The other day, while browsing for food books, I noticed that “The Food Lab: Better Home Cooking Through Science,” by J. Kenji López-Alt, had overtaken the 2019 edition of “The Joy of Cooking” in the number of customer reviews it had received on Amazon, with an average rating of five stars.

    Ratings aren’t everything, but this is surely a sign that thousands of home cooks now see scientific cooking as a positive thing, giving us the tools to produce everyday dishes in a more delicious or reliable way. If science can help us make a meat loaf that won’t fall apart (gelatin is the secret ingredient) or produce lighter waffles (by adding club soda), then what’s not to like?

    To continue reading this story, click (HERE) to go to the Wall Street Journal

  • The Perfect PIE Crust

    Food, PIE 23.01.2020 No Comments

  • Either You Love Bacon…Or You’re Wrong

    Food 20.01.2020 No Comments

  • Triple-Berry PIE Before The No-Sugar-Added Strawberry Glaze Is Added

    Food, My world, PIE 20.01.2020 No Comments

  • Deep-Fried Bacon Courtesy Of My Friend, Phil Saner

    Food 20.01.2020 No Comments

  • National PIE Day. What’s Your Favorite PIE?

    Food, Holidays, My world, PIE 19.01.2020 No Comments

  • It’s Cake But It’s Pi

    Food, PIE 19.01.2020 No Comments

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