Splitting the Check on Portlandia; 86ing Butter + Cream on Menus + More

The corn-eating porcupine sounds eerily like Gizmo from Gremlins.

Food and dining news from around the web and the world…

* The perils of group dining. Splitting the check isn’t always easy or equitable. Take a cue from Portlandia and call in an expert. [Slate]

* Domo arigato, Mr. Roboto. A robot may one day take your restaurant order. [NBC News]

* It’s not nice to fool Mother Nature. So the man behind Rouge Tomate isn’t trying to. He keeps his cuisine butter and cream free without artificial ingredients. [NY Times]

* Hot chef. Here is a picture of Tom Colicchio with hair. Is he more handsome now or then? It’s probably too close to call. [US Weekly]

* From the ‘Moment of Zen’ files: Here’s a mogwai porcupine in a party hat eating an ear of corn. [YouTube]

 

Therapy for Peanut Allergies; Baby-Chef Names; PC as Personal Chef + More

“I know I’ve made some very poor dishes recently, but I can give you my complete assurance that my work will be back to normal.”

Food and dining news from around the web and the world…

* This sounds nutty. A new supervised therapy could help increase peanut-allergy sufferers’ tolerance to this groundnut. [Village Voice]

* Chef Hal 9000 at your service. In a few years, a computer could be your personal chef. [4029TV.com]

* Win at wining and dining. Tips to make the most of entertaining clients and prospects from a pro. [Entrepreneur.com]

* Isn’t it authentic? Experts debate authenticity in restaurant menus. [NRN]

* A lot at steak. Michael Lomonaco of Porter House New York shows you how to cook a perfect steak. [Business Insider]

* I’ll have what she’s having. The skinny on how chefs stay fit despite obvious obstacles. [Eatocracy]

* What’s in a name? Baby names for parents who want to raise their own personal chef. This reminds me of that Seinfeld routine about naming your kid Jeeves. “Ever notice a lot of butlers are named Jeeves? You know, I think when you name a baby Jeeves, you’ve pretty much mapped out his future, wouldn’t you say?” [HuffPost]

* From the ‘Moment of Zen’ files: Man seeks return of pet chicken/traveling companion stolen from restaurant. [SeattlePI.com]

Tweet of the Week: 1,000-Point Reservations Help You Earn Free Meals Faster!

Do you love Dining Rewards Points like Lisa Gartland does? Then, take a lesson from her and start booking 1,000-point restaurant reservations on OpenTable! Available at a select set of restaurants during specific time frames, bonus-point reservations can be booked using the special 1,000-point links that appear on our website! And, they help you earn free meals, via OpenTable Dining Cheques, faster! Thanks for the tweet, @lisamgartland — and enjoy your next Dining Cheque.

 

Counting Courses; Restaurants Fight the Flu; Great Wine by the Glass + More

I like tasting menus, but the last one I did was just four courses at Kajitsu in NYC. This is the citrus fruit pot — vegan and delish!

Food and dining news from around the web and the world…

* Waste not, want not. That saying has been around for a really long time, and yet half the world’s food supply goes to waste. Join me in a collective “Ugh!” [Los Angeles Times]

* By the numbers. The so-called tyranny of tasting menus in New York, this time broken down by time and number of courses. [GrubStreet NY]

* One flu over the cuckoo’s nest. Either from illness or fear, the flu is making us all a bit crazy, and restaurants are doing their part to fight its spread. Thank you! [CBS Local/DFW]

* The real restaurant wars. The battle for dining supremacy continues to rage between New York and San Francisco. And I’m staying out of it! [The Awl]

* Pour some Ducru-Beaucaillou on me! Abe & Arthur’s restaurant in Manhattan is serving up wines by the glass that are typically too expensive for your average bear. And, you know, me. [Fox News]

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