Portion sizes at "upscale" restaurants.

Spatlese · Jan 21, 2011

gdl, you can always go for the real deal, available in North America -- JL Coquet Hemisphere White

But those prices....

So let us know how you make out sourcing the graffiti plates.

GQgeek · Jan 21, 2011

Originally Posted by gdl203

Thanks guys. This is what I meant when I said they're available in Europe but no one sells them (or to be more accurate wants to sell them to me) in the US. I'm not to sure about getting china shipped from Europe but I guess why not...

What's the difference where it ships from? It'll be insured...

itsstillmatt · Jan 21, 2011

Originally Posted by gdl203

Thanks guys. This is what I meant when I said they're available in Europe but no one sells them (or to be more accurate wants to sell them to me) in the US. I'm not to sure about getting china shipped from Europe but I guess why not...
It's all shipped from there at some point.

indesertum · Jan 21, 2011

Originally Posted by iammatt

Buy plates with smaller centers. There is a fellow at Cornell who found that eating off of smaller plates causes people to consume 22% less food.

mindlesseating.org

i think you misunderstood mindless eating. his idea is that you should eat off of smaller plates, not plates with smaller centers. its the negative space on large plates that make portions look smaller than they actually are

itsstillmatt · Jan 21, 2011

No, I understood what he said, I just found that for me, they function the same way. Plates with large rims don't appear to have the same sort of negative space, and I don't put food on the rims.

gdl203 · Jan 22, 2011

Originally Posted by iammatt

It's all shipped from there at some point.

Good point. I never got china or glassware shipped from so far away and I expect the worse but I'm probably being over-cautious. Maybe I will order from Europe.

itsstillmatt · Jan 22, 2011

Originally Posted by gdl203

Good point. I never got china or glassware shipped from so far away and I expect the worse but I'm probably being over-cautious. Maybe I will order from Europe.
Find out what their case size is, usually six or twelve, and try to order in those increments, in full cases. They generally pack very well that way. Empty space is the enemy.

fwiffo · Jan 22, 2011

I'm all for smaller portions but it's a bit hard to find 4oz portions of meat. I try to look for things 8oz or under and not finish the whole thing. In chain restaurants, I find things can broach 16oz and it's sold as a benefit to you. Maybe they don't understand if I eat less, I order dessert and probably another drink or two.

kwilkinson · Jan 22, 2011

Originally Posted by mm84321

It is my newfound belief that if we all partitioned the size of our meals in accordance to, say, a plate in a tasting menu at Le Bernardin, we could freely consume any food and expect no ill effects on our health and overall constitution. Quantity may just be as important as quality. Also, smaller portions allow you to appreciate and savor what you are eating much more.

I am going to start preparing the portion of my meals at home more in line with what you would typically receive at these sorts of establishments. Opinions?

You want your entire meal to be the size of one course in a tasting menu?
You're going to be one hungry boy.

SkinnyGoomba · Jan 22, 2011

I generally prefer smaller portions for high end menus because it allows you to try a variety of dishes, you can order multiple starters for a table and still have room for the main course and dessert.

For 'junk food' like typical italian pizza shop food I prefer larger portions.

longskate88 · Jan 22, 2011

I've been eating off small plates (maybe 8"?) for a while now, and let me tell you..half a sandwich and some chips or fruit fills them up. I have a sedentary job and find it easier to stay in shape if I eat smaller portions, no big stretch there.

Working Stiff · Jan 22, 2011

Originally Posted by kwilkinson

You want your entire meal to be the size of one course in a tasting menu?
You're going to be one hungry boy.

No, no, the idea is to cook many, carefully portion controlled courses every night.

Tonight was just a nice, casual dinner for me. I had:

scallop ceviche with gremolata foam
caramelized vegetables with garlic-anchovy-caper mousse
Berkshire pork prepared three ways with spicy star anise jus, local artisinal white polenta
mint - anise sorbet
braised beef cheek with morel jus reduction, pommes de terre au tourne
fleur de sel butterscotch tarte with sweetened creme fraiche

Ugh, I'm getting tired just making up these dishes. I hope my point is coming through.

Piobaire · Jan 22, 2011

Originally Posted by Working Stiff

No, no, the idea is to cook many, carefully portion controlled courses every night.

Tonight was just a nice, casual dinner for me. I had:

scallop ceviche with gremolata foam
caramelized vegetables with garlic-anchovy-caper mousse
Berkshire pork prepared three ways with spicy star anise jus, local artisinal white polenta
mint - anise sorbet
braised beef cheek with morel jus reduction, pommes de terre au tourne
fleur de sel butterscotch tarte with sweetened creme fraiche

Ugh, I'm getting tired just making up these dishes. I hope my point is coming through.

No, it totally isn't coming through.

kwilkinson · Jan 23, 2011

Originally Posted by Working Stiff

No, no, the idea is to cook many, carefully portion controlled courses every night.

Tonight was just a nice, casual dinner for me. I had:

scallop ceviche with gremolata foam
caramelized vegetables with garlic-anchovy-caper mousse
Berkshire pork prepared three ways with spicy star anise jus, local artisinal white polenta
mint - anise sorbet
braised beef cheek with morel jus reduction, pommes de terre au tourne
fleur de sel butterscotch tarte with sweetened creme fraiche

Ugh, I'm getting tired just making up these dishes. I hope my point is coming through.

Keep your day job, bro!!! The only one of those that sounds even remotely appetizing is the beef cheek.

Kent Wang · Jan 23, 2011

Most (maybe all) of those dishes are not very healthy.

Portion sizes at "upscale" restaurants.

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