CHOW hound

If you haven't seen CHOW magazine, you're missing a really fun, fresh look at food. The September/October issue should be at the mega bookstores soon. I love the vibe of this magazine.

My favorite article from the Nagging Questions Department: "Why are Shopping Carts so Hard to Steer?'' If you have trouble maneuvering because of wobbly wheels, the writer suggests loading heaviest items in the back. Good to know.

And who says young people aren't cooking? "College Cooks Gone Wild!'' finds students making creme brulee in their dorm room microwaves. I am so jealous. In the ancient '70s, we were only allowed popcorn poppers.

Today, I enjoyed a Weight Watchers penne with pollo entree. (Again, at my desk. On Saturday. Pitiful, party of one.) It was more penne than pollo but had surprisingly good flavor and a decent portion. Even chunks of recognizeable tomatoes. The search continues.

Randomly thinking

It's 2:30 p.m. and I am eating a Lean Cuisine chicken with peanut sauce entree at my desk. One of the new "Spa Cuisine Classics.'' And by spa cuisine, they mean you don't get much. Not totally bad for 280 calories and 7 gm fat but with 690 mg of sodium, you'd think it would have more taste. The box says the pasta is whole grain.

Got any favorite microwave entrees to recommend? Now I'm thinking about the work lunch. Does anyone go out anymore? For a whole hour? I get out maybe once a week.

And something else: I've seen a TV commercial for Duke's Mayonnaise a couple of times. Am I the only one who has never heard of Duke's? A little research tells me it's a South Carolina thing. But the commercial makes it sound like it was invented on the same day as sliced bread.

Time to talk tips

Wow! We've really hit a nerve on the topic of bread, cheese and produce. Thanks for leaving your comments. How about we put that discussion on hold and talk about restaurant tipping.

Thomas Keller has abolished tipping at his expensive Per Se restaurant in New York. He is adding a 20 percent service charge to the bill. His rationale is that the people working in the kitchen don't get tips and this way some of the money can be shared with them.

What do you think about this practice? Do you want to be told how much "service" you should pay for? If you're a server or a restaurateur, how do you think this would fly with your customers?

I have sometimes been irritated at being responsible for servers' salaries. Wouldn't it be better if management paid them at least minimum wage so the tips wouldn't be as crucial?

Times food critic Chris Sherman has interesting thoughts on the subject. Discuss!!!

Welcome to Stir Crazy

... Where food critic Chris Sherman and I will blog about the things we love and hate about food and drink. Please join the discussion. Like us, we figure the only thing you love more than eating and drinking is talking about eating and drinking.

Here's my pet peeve: Why don't we get better bread, cheese and produce in the nation's fourth-most populated state? Why don't we demand better?

Aren't there more Floridians who want real baguettes, not white bread disguising as something French? Yes, good bread is out there but it's always a hunt. And, man, what I wouldn't do for a taste of Cowgirl Creamery's triple-cream, washed-rind Red Hawk cheese.

My dream for my town, St. Petersburg, or even within a reasonable drive: An excellent cheese shop, staffed with people who know their curds and whey.

What do you think, Chris? Am I asking too much?