Chowhounding Rules of Thumb--Takeout
- Jim Leff Mar 8, 2001 01:10 PM
takeout rules of thumb:
always crack open the pizza box in the car, otherwise the crust will get steamed. Better yet, put the box (cracked open) on the floor of the passenger's side, and blast the heat to provide both warmth and dehumidification (car heaters are also useful for warming cookies).
Another pizza strategy: ask them not to bake the pie all the way, then finish in your oven. This works with other foods, as well.
Never ever get take-out from shops with "gourmet" in their names, which sell lots of expensive, decorative olive oils and display fancy salads in cases illuminated by track lighting.
Always ask for crunchy items (or anything with any sort of pastry) to be rewarmed in an oven rather than a microwave (microwaves will destroy the texture).
If french fries are too salty, put them in a paper bag and shake.
Takeout shops are often more flexible than restaurants; more likely to mix different things together and make "samplers", substitute stuff, etc. In fact, takeout is sometimes more flexible in this way even in restaurants.
"Never ever get take-out from shops with "gourmet" in their names, which sell lots of expensive, decorative olive oils and display fancy salads in cases illuminated by track lighting."
Ludicrous. A lot of people, myself included like those kinds of salads.
And, by your own admission, you like Ruth's Gourmet in Fort Lee (which, by the way, is a hell of a takeout place for meditterranean food)
re: Jim Leff
Jim you might want to make an exception to that rule and check out Charlie Trotters new takeout place when you're in Chicago. Although I think the restaurant is over-hyped, this joint is good and reasonable - reasonable compared to the rest. that is. I got a roasted chicken yesterday that was worth the nine bucks. Really delicious. And the staff is cool too.