I know many co-workers who have done it weekend after weekend after weekend…
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That’s true - I should have been more specific that the restaurants are (and should be) trying to avoid no-shows by having different ways to get (some) money from the potential customer upfront (ticket system, penalty etc). (and I am also aware that it is not that clear from a legal perspective how much “power” restaurants actually have to enforce those rules if customer try to het their money back etc…)
This. The challenge is, in the case of beer and wine, there is at least as much time/effort that goes into brewing/fermenting. Same for a lot of the fancy mocktails I’ve seen on menus.
I had a glass of N/A rose’ at one of our go-to French places a few weeks ago, and it was more than the Sancere that my wife was drinking. I’ll stick with club soda moving forward. That being said, I’ve found a N/A sauv blanc that is serviceable and a few beers that are true enough to their alcoholic counterparts to be enjoyable. Probably a good topic for another thread.
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I don’t disagree with complicated juices/mocktails/and dealcoholized wines. But sometimes they’re pushing 18-20$ and think they could definitely be a FEW dollars less than the boozy counterparts. Especially like 16$ for a ghia or phony negroni (which aren’t even that good but sometimes I want a NA option)
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I think it depends on what’s in it. If there aren’t any alcohol substitutes/N/A spirits in them, I agree that lower price is probably appropriate, but those N/A spirits are not cheap to make, and the process in some cases is more involved than the alcoholic versions.
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Places that have entrees $25+, and are also borrowing from fast/casual place behavior.
Specifically, places taht are mid price point also using the cheapest, lightest silverware available, and having it all in a tall container for the customers to set their own place.
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Boneless Wings. Stop it already, calling these things boneless wings is an absolute marketing lie. It’s not like they take a chicken wing and remove the bones, which the name implies.
They’re chicken nuggets made from breast meat.
By the same token as them calling them boneless wings and making them out of chicken breast, I should be able to to sell boneless chicken breasts made out of chicken thighs.
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Sometimes they’re boned wings stuffed with sausage or noodles or whatever and I’m all for that. Calling other parts of the chicken “wings” is false advertising.
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Agree! Delicious!!!
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I’m curious, what is it about chawanmushi that you don’t like/think makes it seem like something to get rid of? Sure, there’s a lot of overcooked or mediocre chawanmushi out there (as there is of everything!), but when well-executed, I find it a comforting and delicious interlude in an omakase meal.
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Conservas/tinned seafood at restaurants.
Great stuff (at home) but hardly see a reason to enjoy these at a resto.
Wait - on further reflection - maybe some else should risk the inevitable sliced digit in prep…
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Wine lists with no reds under 13%.
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Any specific memories come to mind there… ? 
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Cholesterol
Si amigo
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Oh. Um, okay…
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… most of the cholesterol in our body is made by our liver — it doesn’t come from cholesterol we eat. The liver is stimulated to make cholesterol primarily by saturated fat and trans fat in our diet, not dietary cholesterol.
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This is one reason why there was discussion at the FDA on removing cholesterol from nutrition labels. I don’t know why that died.
Because like with most pathway related biology correlations are complicated in the human body and there is rarely an easy answer/solution, including with cholesterol, e.g. there is no direct correlation between cholesterol intake and blood cholesterol but that lack of correlation is mainly due to the compensatory mechanisms by the body to manage excess dietary cholesterol, including decreases in cholesterol absorption and down-regulation of cholesterol synthesis. At the same time if the cholesterol sources are consumed with saturated and trans fats, as happens in the Western diet pattern, increases in plasma cholesterol may be observed.
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Here’s another answer besides cholesterol.
Chawanmushi is a common part of traditional kaiseki.
It is not a part of sushi. If I had to guess, Urasawa or Mori started doing that here long ago because Americans were unsatisfied just eating sushi, and everyone copied him.
Worse, now chawanmushi appears everywhere. Kato, the Taiwanese restaurant. Seline, the (?) restaurant. It’s not bad, but it’s overused.
That’s my rant. Also, I don’t likely eggy things. One time when I was a kid – like three years old – I opened up an egg (from my neighbor’s filthy chicken yard), and there was a chick inside, and I killed that chick.
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