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<title>Eat out? Take out? or cook in? (Trees And Things)</title>
<link>http://www.treesandthings.com/story/2008/3/3/175634/0750</link>
<description>This story in &lt;a rel="nofollow" href="http://www.usatoday.com/money/industries/food/2008-03-02-restaurants-economy_N.htm">USA Today&lt;/a> got me to thinking. &#160;The restaurant business is in the pits. &#160;Lots of possible reasons why. &#160;High prices? &#160;Bad service (with tips still expected)? &#160;Better off cooking at home?
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<pubDate>Thu, 6 Mar 2008 11:00:03 EST</pubDate>
<lastBuildDate>Wed, 12 Mar 2008 23:36:08 EST</lastBuildDate>

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<title>ivyafire: Re: Eat out? Take out? or cook in?</title>
<link>http://www.treesandthings.com/story/2008/3/3/175634/0750#54</link>
<description>&lt;i>The best ice cream freezers are the ones like this. They're a bit of a pain, since you have to provide ice and rock salt, but they work far better than the type of freezers that require you to pre-freeze the bowl.&lt;/i>&lt;br>&#10;Sure, if you make it all the ti</description>
<pubDate>Wed, 12 Mar 2008 23:36:08 EST</pubDate>
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<title>port1080: Re: Eat out? Take out? or cook in?</title>
<link>http://www.treesandthings.com/story/2008/3/3/175634/0750#53</link>
<description>&lt;i>Kitchenaid makes an attachment for the  mixer, but it's kind of pricey and I don't know if it's any good.&lt;/i>&#13;&#10;&lt;p>&#13;&#10;We have an ice cream attachment for our Kitchenaid.  It works reasonably well, but it doesn't freeze the ice cream batter all the way (th</description>
<pubDate>Wed, 12 Mar 2008 20:38:37 EST</pubDate>
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<title>skeeter1: Re: Eat out? Take out? or cook in?</title>
<link>http://www.treesandthings.com/story/2008/3/3/175634/0750#52</link>
<description>&lt;i>"Does recipe contain at least 4 different kinds of flavored vinegars?&lt;br>&#10;Does it require one extremely expensive ingredient that you will use just this once and never again for as long as you live?&lt;br>&#10;Do you have to go out and buy a type of pan you've</description>
<pubDate>Wed, 12 Mar 2008 04:15:41 EST</pubDate>
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<title>ivyafire: Re: Eat out? Take out? or cook in?</title>
<link>http://www.treesandthings.com/story/2008/3/3/175634/0750#51</link>
<description>Yum! &#160;Thanks.&lt;p>&#10;The cuisinart is a nice little machine and easy to use.&lt;p>&#10;You find the Kitchenaid cumbersome? &#160;I use mine almost daily, it's the stupid cuisinart food processor I find a pain to use. &#160;I have a mini chopper I use sometimes, </description>
<pubDate>Wed, 12 Mar 2008 01:32:36 EST</pubDate>
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<title>postillion: Re: Eat out? Take out? or cook in?</title>
<link>http://www.treesandthings.com/story/2008/3/3/175634/0750#50</link>
<description>Actually, go &lt;a rel="nofollow" href="http://www.tagines.com/cat_moroccan_cooking_tagine.cfm">here&lt;/a> for tagine, the cookware. &#160;Better selection and better prices.&lt;p>&#10;Prices are so good on this website that I really think I should just buy one now. </description>
<pubDate>Tue, 11 Mar 2008 15:08:12 EST</pubDate>
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<title>postillion: Re: Eat out? Take out? or cook in?</title>
<link>http://www.treesandthings.com/story/2008/3/3/175634/0750#49</link>
<description>I have been eyeing the Cuisinart ice cream maker since I've read some good reviews about it. &#160;I agree that the Kitchenaid is pricey, particularly since I don't own one (I actually find the Kitchenaid more cumbersome than a handheld mixer).&lt;p>&#10;Tagines </description>
<pubDate>Tue, 11 Mar 2008 15:00:18 EST</pubDate>
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<title>ivyafire: Re: Eat out? Take out? or cook in?</title>
<link>http://www.treesandthings.com/story/2008/3/3/175634/0750#48</link>
<description>Ah, but which one to get? &#160;I had a cuisinart I liked, other than having to store the innards in the freezer.&lt;p>&#10;Kitchenaid makes an attachment for the &#160;mixer, but it's kind of pricey and I don't know if it's any good.&lt;p>&#10;&lt;a rel="nofollow" href="h</description>
<pubDate>Tue, 11 Mar 2008 06:36:20 EST</pubDate>
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<title>skeeter1: Re: Eat out? Take out? or cook in?</title>
<link>http://www.treesandthings.com/story/2008/3/3/175634/0750#47</link>
<description>&lt;i>"This particular recipe called for making a chicken broth with an entire chicken and a vegetable broth with about a cubic foot of chopped vegetables. &#160;Then both broths go into the soup with yet further various vegetables. &#160;Probably the most ex</description>
<pubDate>Mon, 10 Mar 2008 10:11:32 EST</pubDate>
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<title>postillion: Re: Eat out? Take out? or cook in?</title>
<link>http://www.treesandthings.com/story/2008/3/3/175634/0750#46</link>
<description>Haha.&lt;p>&#10;I admit it. &#160;I absolutely used to do this kind of cooking, and frequently, when I was in my mid-twenties. &#160; The really expensive recipes were the ones calling for special kinds of liquors.&lt;p>&#10;Now, I am more interested in different kind o</description>
<pubDate>Sun, 9 Mar 2008 13:37:01 EST</pubDate>
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<title>ms sue: Re: Juicing</title>
<link>http://www.treesandthings.com/story/2008/3/3/175634/0750#45</link>
<description>Oh, I'd eat kale -- if it's fresh and tender and sauteed with a little lemon and garlic or maybe used in soup or in a pasta dish. And I'm a big fan of spinach in just about any form. &lt;p>&#10;I am rather beet-deprived, mostly because it's one of the few foods o</description>
<pubDate>Sun, 9 Mar 2008 12:29:06 EST</pubDate>
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<title>MC Nally: Re: Eat out? Take out? or cook in?</title>
<link>http://www.treesandthings.com/story/2008/3/3/175634/0750#44</link>
<description>&lt;blockquote>The other skill is learning when I am willing to shell out the money for a bunch of new ingredients because I really want to try out the dish,&lt;/blockquote>Your post makes me think of &lt;i>New Yorker&lt;/i> cartoonist Roz Chast's cartoon "&lt;a rel="nof</description>
<pubDate>Sun, 9 Mar 2008 00:49:21 EST</pubDate>
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<title>skeeter1: Re: Caffe Gelato -- It's a real find.</title>
<link>http://www.treesandthings.com/story/2008/3/3/175634/0750#43</link>
<description>&lt;i>"They have seasonable flavors according to the fruits available. &#160;Their granny smith is so close to the original fruit that its as though you can feel the apple all crisp in your mouth."&lt;/i>&lt;p>&#10;I might have to try making that. &#160;There are lots </description>
<pubDate>Sat, 8 Mar 2008 22:23:15 EST</pubDate>
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<title>skeeter1: Re: Caffe Gelato -- It's a real find.</title>
<link>http://www.treesandthings.com/story/2008/3/3/175634/0750#42</link>
<description>&lt;i>"It's hard to find good gelato in Chicago. &#160;Now if you are looking for pizza..."&lt;/i>&lt;p>&#10;Indeed. &#160;I've been to &lt;a rel="nofollow" href="http://featuredfoods.com/cgi-local/SoftCart.exe/a-store/1home.shtml?L+scstore+hvvq4187ginosff395639+120505695</description>
<pubDate>Sat, 8 Mar 2008 21:36:37 EST</pubDate>
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<title>postillion: Re: Eat out? Take out? or cook in?</title>
<link>http://www.treesandthings.com/story/2008/3/3/175634/0750#41</link>
<description>Cost depends on what you are cooking and quantity as well. &#160;For instance, you can get a cup chicken soup for about $2.50 to $4 at most diners along with some crackers. &#160;But that's done and over with and chances are that vegetables are overcooked </description>
<pubDate>Sat, 8 Mar 2008 21:11:58 EST</pubDate>
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<title>skeeter1: Re: Juicing</title>
<link>http://www.treesandthings.com/story/2008/3/3/175634/0750#40</link>
<description>Kale? &#160;Maybe not, but I can eat a boatload of spinach, particularly if it has some vinegar on it. &#160;Beets? &#160;I love the things, fresh-cooked or pickled. &#160;Then again, I also like pickled eggs and sausages. &#160;&lt;p>&#10;Juicing vegetables has </description>
<pubDate>Sat, 8 Mar 2008 21:07:25 EST</pubDate>
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<title>port1080: Re: Eat out? Take out? or cook in?</title>
<link>http://www.treesandthings.com/story/2008/3/3/175634/0750#39</link>
<description>Well, if it took that many ingredients then you should have had quite a few leftover meas out of that, no? &#160;When I make vegetable of chicken soup it's usually enough for at least four meals for myself and my wife (usually we have it the night we cook </description>
<pubDate>Sat, 8 Mar 2008 11:02:29 EST</pubDate>
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<title>jwb: Re: Eat out? Take out? or cook in?</title>
<link>http://www.treesandthings.com/story/2008/3/3/175634/0750#38</link>
<description>Believe me, I know how to scrimp at the market. &#160;This particular recipe called for making a chicken broth with an entire chicken and a vegetable broth with about a cubic foot of chopped vegetables. &#160;Then both broths go into the soup with yet furt</description>
<pubDate>Sat, 8 Mar 2008 10:51:59 EST</pubDate>
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<title>port1080: Re: Eat out? Take out? or cook in?</title>
<link>http://www.treesandthings.com/story/2008/3/3/175634/0750#37</link>
<description>&lt;i>spent three hours of my time plus about $50 in ingredients and at least $5 worth of energy.&lt;/i>&#13;&#10;&lt;p>&#13;&#10;If it costs that much, you're doing it wrong!  I guess part of it might be the learning curve, but once you know what you're doing you should be able t</description>
<pubDate>Sat, 8 Mar 2008 08:49:41 EST</pubDate>
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<title>ivyafire: Re: Eat out? Take out? or cook in?</title>
<link>http://www.treesandthings.com/story/2008/3/3/175634/0750#36</link>
<description>&lt;i>The problem I think comes when people think they can simply replace every meat on their plate with soy. Plus, it substitutes for so much that it can quickly permeate your diet. I think it's wrong to say soy is bad but personally I put on par with chicke</description>
<pubDate>Sat, 8 Mar 2008 04:45:49 EST</pubDate>
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<title>thefadd: Re: Eat out? Take out? or cook in?</title>
<link>http://www.treesandthings.com/story/2008/3/3/175634/0750#35</link>
<description>Looking back, Oliver Garden was likely kind of my awakening to a food awareness. It was supposed to be "food" but my body never accepted it. Probably four or five times I went there and horribly sick each time. In college Applebees was the default fall bac</description>
<pubDate>Sat, 8 Mar 2008 03:12:02 EST</pubDate>
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<title>thefadd: Re: Breakfast</title>
<link>http://www.treesandthings.com/story/2008/3/3/175634/0750#34</link>
<description>Yeah, an egg with sausage on an english muffin or croissant is hard to beat. The only bars I eat these days are the &lt;a rel="nofollow" href="http://www.clifbar.com/">Clif Bars&lt;/a> but the are always good in the pinch. Work is the main thing that stands betw</description>
<pubDate>Sat, 8 Mar 2008 03:05:01 EST</pubDate>
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<title>skeeter1: Re: Eat out? Take out? or cook in?</title>
<link>http://www.treesandthings.com/story/2008/3/3/175634/0750#33</link>
<description>&lt;i>"Besides, they are processed shit. Olive Garden? Cheesecake Factory? Fridays? I don't feel bad thinking less of people who like these places..."&lt;/i>&lt;p>&#10;We're on the same wavelength here. &#160;You can toss in Applebees and a boatload of other franchised</description>
<pubDate>Sat, 8 Mar 2008 01:36:56 EST</pubDate>
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<title>jwb: Re: Eat out? Take out? or cook in?</title>
<link>http://www.treesandthings.com/story/2008/3/3/175634/0750#32</link>
<description>Cooking for yourself violates the principle of specialization in economics. &#160;It should be much more efficient for me to get my meals from a specialist than for me to do it at home. &#160;I can get an excellent meal for two -- soup, pea sprouts, sunflo</description>
<pubDate>Sat, 8 Mar 2008 00:01:23 EST</pubDate>
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<title>skeeter1: Re: Breakfast</title>
<link>http://www.treesandthings.com/story/2008/3/3/175634/0750#31</link>
<description>&lt;i>"One thing I'd like to eat more of is breakfast, whether in or out, but I usually sleep too late and have to get into the day quickly."&lt;/i>&lt;p>&#10;Oh, how I do love eggs (preferably fried, over, and hard) with bacon or sausage. &#160;For the most part, they</description>
<pubDate>Fri, 7 Mar 2008 23:53:50 EST</pubDate>
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<title>postillion: Re: Eat out? Take out? or cook in?</title>
<link>http://www.treesandthings.com/story/2008/3/3/175634/0750#30</link>
<description>Good grief. &#160;&lt;p>&#10;Having grown up with different variants of soy food all my life (miso, tofu, soy sauce, soy milk, as well as a little known by-product in making tofu that can be used in Asian cooking), I was shocked when I just googled soy and food. </description>
<pubDate>Fri, 7 Mar 2008 22:10:44 EST</pubDate>
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<title>thefadd: Re: Eat out? Take out? or cook in?</title>
<link>http://www.treesandthings.com/story/2008/3/3/175634/0750#29</link>
<description>The problem I think comes when people think they can simply replace every meat on their plate with soy. Plus, it substitutes for so much that it can quickly permeate your diet. I think it's wrong to say soy is &lt;strong>bad&lt;/strong> but personally I put on p</description>
<pubDate>Fri, 7 Mar 2008 21:07:03 EST</pubDate>
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<title>ivyafire: Re: Eat out? Take out? or cook in?</title>
<link>http://www.treesandthings.com/story/2008/3/3/175634/0750#28</link>
<description>&lt;i>Besides, they are processed shit. Olive Garden? Cheesecake Factory? Fridays? I don't feel bad thinking less of people who like these places...&lt;/i>&lt;p>&#10;That's my problem. &#160;There are a lot of things that taste good, but I know they're fulll of garbage</description>
<pubDate>Fri, 7 Mar 2008 20:57:48 EST</pubDate>
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<title>JimmyHavok: Re: Eat out? Take out? or cook in?</title>
<link>http://www.treesandthings.com/story/2008/3/3/175634/0750#27</link>
<description>I agree about avoiding chains. &#160;We ate at Chilis a couple of weeks ago, and I wanted to make for the door before I got halfway through the menu. &#160;All these midrange chains seem to have been designed, from the wall decorations to the drink menu, b</description>
<pubDate>Fri, 7 Mar 2008 20:41:35 EST</pubDate>
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<title>JimmyHavok: Re: atmosphere</title>
<link>http://www.treesandthings.com/story/2008/3/3/175634/0750#26</link>
<description>&lt;i>You couldn't hear someone from the other side of the table.&lt;/i>&lt;p>&#10;Our favorite isn't quite that loud, but it's loud enough that you don't have to worry about anyone eavesdropping, or about hearing TMI from the idiot at the next table.</description>
<pubDate>Fri, 7 Mar 2008 20:36:12 EST</pubDate>
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<title>skeeter1: Re: atmosphere</title>
<link>http://www.treesandthings.com/story/2008/3/3/175634/0750#25</link>
<description>&lt;i>"Ok, seriously dude, how the hell are you making pizza for a dollar?"&lt;/i>&lt;p>&#10;Fair enough question. &#160;Little ones, on pumpernickel bread with sausage, cheese, tomato sauce, spices -- probably closer to $0.50 than a dollar.&lt;p>&#10;What can I tell you? &amp;nb</description>
<pubDate>Fri, 7 Mar 2008 20:22:10 EST</pubDate>
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<title>thefadd: Re: atmosphere</title>
<link>http://www.treesandthings.com/story/2008/3/3/175634/0750#24</link>
<description>Ok, seriously dude, how the hell are you making pizza for a dollar?</description>
<pubDate>Fri, 7 Mar 2008 18:32:22 EST</pubDate>
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<title>skeeter1: Re: atmosphere</title>
<link>http://www.treesandthings.com/story/2008/3/3/175634/0750#23</link>
<description>&lt;i>"It's always noisy and crowded, so noisy that it doesn't matter if some little kid is crying two tables away."&lt;/i>&lt;p>&#10;Oh, how I remember that. &#160;I don't mind the kids (I'm fairly tolerant in that regard), but there was one restaurant that I rather l</description>
<pubDate>Fri, 7 Mar 2008 17:24:47 EST</pubDate>
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<title>thefadd: Re: Juicing</title>
<link>http://www.treesandthings.com/story/2008/3/3/175634/0750#22</link>
<description>Oh, you don't know what you're missing. I can't stand the taste of beets but they make for subtly sweet juice. If you want to get a high concentration of vegetables on a daily basis, there isn't a much better way. You can two pounds worth of fresh vegetabl</description>
<pubDate>Fri, 7 Mar 2008 15:49:58 EST</pubDate>
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<title>ms sue: Re: Juicing</title>
<link>http://www.treesandthings.com/story/2008/3/3/175634/0750#21</link>
<description>I've never understood the allure of "juicing." I'd much rather chew my calories, although I won't be chomping on kale or beets anytime soon. </description>
<pubDate>Fri, 7 Mar 2008 15:38:53 EST</pubDate>
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<title>MayorBob: Re: Eat out? Take out? or cook in?</title>
<link>http://www.treesandthings.com/story/2008/3/3/175634/0750#20</link>
<description>&lt;i>"Anybody have any juicer experience?"&lt;/i>&lt;p>&#10;No, but I do have Barry Bonds' rookie baseball card.</description>
<pubDate>Fri, 7 Mar 2008 13:02:03 EST</pubDate>
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<title>thefadd: Juicing</title>
<link>http://www.treesandthings.com/story/2008/3/3/175634/0750#19</link>
<description>A &lt;a rel="nofollow" href="http://www.myspace.com/florevegancuisine">place&lt;/a> just opened down the street that does a great grapefruit/kale/apple lemon juice. My favorite though, is the kale/beet/lemon/ginger I custom order at my &lt;a rel="nofollow" href="ht</description>
<pubDate>Fri, 7 Mar 2008 13:00:30 EST</pubDate>
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<title>thefadd: Re: Eat out? Take out? or cook in?</title>
<link>http://www.treesandthings.com/story/2008/3/3/175634/0750#18</link>
<description>Besides, they are processed shit. Olive Garden? Cheesecake Factory? Fridays? I don't feel bad thinking less of people who like these places...</description>
<pubDate>Fri, 7 Mar 2008 12:54:52 EST</pubDate>
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<title>postillion: Re: Eat out? Take out? or cook in?</title>
<link>http://www.treesandthings.com/story/2008/3/3/175634/0750#17</link>
<description>I was in the middle of chat with a friend while reading this thread, so I sent him the link to read the thread at the same time. &#160;He asked this question about which restaurant businesses were declining: chains or local?&lt;p>&#10;Since the article only cover</description>
<pubDate>Fri, 7 Mar 2008 01:32:05 EST</pubDate>
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<title>postillion: Re: Caffe Gelato -- It's a real find.</title>
<link>http://www.treesandthings.com/story/2008/3/3/175634/0750#16</link>
<description>I haven't been to Caffe Gelato but I would add that Capogiro in Philadelphia is amazing. &#160;It's set the standard for gelato so high that no other gelato has come close to it in my experience ever since.&lt;p>&#10;They have seasonable flavors according to the </description>
<pubDate>Fri, 7 Mar 2008 01:18:28 EST</pubDate>
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<title>JimmyHavok: atmosphere</title>
<link>http://www.treesandthings.com/story/2008/3/3/175634/0750#15</link>
<description>You're right, atmosphere is the biggest part of a restaurant. &#160;Good food isn't that hard to produce, hell, I can do that myself, so there has to be more to make it worthwhile for customers to come out.&lt;p>&#10;We eat at an Italian restaurant pretty regular</description>
<pubDate>Thu, 6 Mar 2008 22:10:34 EST</pubDate>
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<title>JimmyHavok: B&amp;J Carryout in Accokeek, MD</title>
<link>http://www.treesandthings.com/story/2008/3/3/175634/0750#14</link>
<description>We were trying to find our way to Hanover, PA using Google Maps' directions (big mistake!) and ended up headed south on the 210. &#160;My girlfriend refused to turn on the GPS while the car was moving (don't ask), so we stopped in Accokeek to figure out wh</description>
<pubDate>Thu, 6 Mar 2008 21:51:49 EST</pubDate>
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<title>thefadd: Re: buffets</title>
<link>http://www.treesandthings.com/story/2008/3/3/175634/0750#13</link>
<description>I keep wondering where you do your shopping and what you put in your food for $1 or $2. When I make a soup it's $1 for the garlic, $2 for the broccoli or bok choy, $2 for the mushrooms, $1 for some lentils...of course mine is a lot better than chinese buff</description>
<pubDate>Thu, 6 Mar 2008 17:48:01 EST</pubDate>
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<title>joshv: Re: Caffe Gelato -- It's a real find.</title>
<link>http://www.treesandthings.com/story/2008/3/3/175634/0750#12</link>
<description>My wife jokes that when we were in Italy every time she'd turn her back on me I'd head for a gelato stand. &#160;If we lost each other in a crowd, she could usually find me by looking for the nearest gelattaria. &#160;It's hard to find good gelato in Chica</description>
<pubDate>Thu, 6 Mar 2008 16:53:25 EST</pubDate>
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<title>skeeter1: Re: buffets</title>
<link>http://www.treesandthings.com/story/2008/3/3/175634/0750#11</link>
<description>&lt;i>"I believe my old home, Greensboro, NC, is the capital of the chinese food buffet."&lt;/i>&lt;p>&#10;Oh, yes, I've been to a good Chinese buffet, but it's about 20 miles away. &#160;OTOH, I've got some home-made hot &amp; sour soup thawing in the fridge right now</description>
<pubDate>Thu, 6 Mar 2008 16:31:49 EST</pubDate>
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<title>TonedEff: We have one of those Old Country Buffets near us.</title>
<link>http://www.treesandthings.com/story/2008/3/3/175634/0750#10</link>
<description>We went late one Saturday afternoon and, brother, was the place cram jammed with tons of people who would benefit by hanging around the salad bar more than multiple visits to the pasta/mashed potato/fried chicken offerings on the steam line. &#160;While we</description>
<pubDate>Thu, 6 Mar 2008 16:15:39 EST</pubDate>
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<title>thefadd: Breakfast</title>
<link>http://www.treesandthings.com/story/2008/3/3/175634/0750#9</link>
<description>One thing I'd like to eat more of is breakfast, whether in or out, but I usually sleep too late and have to get into the day quickly. On the weekends, I love the brunch at &lt;a rel="nofollow" href="www.puransrestaurant.com">Puran's&lt;/a> although almost everyo</description>
<pubDate>Thu, 6 Mar 2008 15:04:28 EST</pubDate>
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<title>MayorBob: Caffe Gelato -- It's a real find.</title>
<link>http://www.treesandthings.com/story/2008/3/3/175634/0750#8</link>
<description>Ever since my wife and I went to Italy in 1999, we've been recovering gelato addicts. &#160;Imagine our chagrin that we couldn't find really decent gelato anywhere in Delaware (or nearby in PA or NJ) until we discovered this place. &#160;It's authentic gel</description>
<pubDate>Thu, 6 Mar 2008 14:20:40 EST</pubDate>
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<title>thefadd: Re: Eat out? Take out? or cook in?</title>
<link>http://www.treesandthings.com/story/2008/3/3/175634/0750#7</link>
<description>Not in Delaware but over the border on Route 1 in Chadds Ford is a great place called &lt;a rel="nofollow" href="http://www.thegablesatchaddsford.com/">The Gables&lt;/a>. More along the lines of the $25 entree but the food totally lives up to the price tag. We w</description>
<pubDate>Thu, 6 Mar 2008 13:59:30 EST</pubDate>
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<title>port1080: Re: Eat out? Take out? or cook in?</title>
<link>http://www.treesandthings.com/story/2008/3/3/175634/0750#6</link>
<description>If you are in Delaware sometime, here's a few of my recommendations:&lt;p>&#10;&lt;a rel="nofollow" href="http://www.homegrowncafe.com">Home Grown Cafe&lt;/a> in Newark - lots of vegan and vegetarian options, if that's your thing. &#160;Food is a little pricey and serv</description>
<pubDate>Thu, 6 Mar 2008 13:11:05 EST</pubDate>
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<title>thefadd: buffets</title>
<link>http://www.treesandthings.com/story/2008/3/3/175634/0750#5</link>
<description>I used to love them. I believe my old home, Greensboro, NC, is the capital of the chinese food buffet. But I just can't do the buffets anymore aside from &lt;a rel="nofollow" href="http://www.coleyscuisine.com/">Coley's Jamaican $20 Sunday Brunch&lt;/a> in Ingle</description>
<pubDate>Thu, 6 Mar 2008 13:10:20 EST</pubDate>
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<title>thefadd: Re: Eat out? Take out? or cook in?</title>
<link>http://www.treesandthings.com/story/2008/3/3/175634/0750#4</link>
<description>Food in so many cultures is a celebration of community and sharing. I think if you look at your favorite restaurants, they fulfill that. When I go out to eat, I do look for good food but I realize that I'm also paying for a lot more--a server that engages </description>
<pubDate>Thu, 6 Mar 2008 12:47:30 EST</pubDate>
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<title>pO157: Re: Eat out? Take out? or cook in?</title>
<link>http://www.treesandthings.com/story/2008/3/3/175634/0750#3</link>
<description>We used to get pizza from a local pizzeria. The folks who worked there had major attitude, there were bars on the windows, and the food would seldom arrive on time if you had it delivered. The delivery guy came with a bouncer person, usually. The pizza was</description>
<pubDate>Thu, 6 Mar 2008 12:30:27 EST</pubDate>
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<title>skeeter1: Re: Eat out? Take out? or cook in?</title>
<link>http://www.treesandthings.com/story/2008/3/3/175634/0750#2</link>
<description>I have fond memories of a restaurant named "Dimi's" (named after George Dimitropolis) where I worked back in the '60s. &#160;He and his son ran the place. &#160;Long since gone.&lt;p>&#10;You could get breakfast, 3 eggs and hash-brown potatoes for $0.45. &#160;Ad</description>
<pubDate>Thu, 6 Mar 2008 11:38:02 EST</pubDate>
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<title>port1080: Re: Eat out? Take out? or cook in?</title>
<link>http://www.treesandthings.com/story/2008/3/3/175634/0750#1</link>
<description>We eat out probably more than we should, but we usually try to go to places at lunch, when they're having specials. &#160;A lot of places have half-price sandwhiches for lunch. &#160;One local bar has daily dinner specials, some of which are pretty good ($</description>
<pubDate>Thu, 6 Mar 2008 11:06:31 EST</pubDate>
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