Comments on: Fat Friends… and the Opposite

By: Stan in Sugar Land

Stan in Sugar Land — Sat, 01 Nov 2008 03:16:22 +0000

No fear, our politicans have solved the obesity problem – they insure higher food prices, therefore we will eat less, simple economics!

By: ElamBend

ElamBend — Fri, 31 Oct 2008 02:00:15 +0000

ArthurDevany.com

It is indeed easy to eat large in Chicago.

By: MD

MD — Thu, 30 Oct 2008 21:05:33 +0000

Haha, I had the half sandwich, not the whole, and ate the pie later (I actually carried it back on the train with me, cheepo that I am!)

Actually, one of the things I noticed when I moved back to Chicago from Boston was how huge and heavy the portions were. Still, I’m glad I came back. The quality of life difference is pretty big for me.

By: Tatyana

Tatyana — Thu, 30 Oct 2008 19:41:26 +0000

MD, you call it small portion?
I was just going to note that everything I ate in Chicago seemed to come in really large size, either at Park Grill, or at Macy’s (lsecond half of my sandwich I finished up only because of childhood-instilled principles of “clean plate society”), or at Encore cafe ($13.25 for a skyscraper sandwich, a cup of creamed soup, chips, cole slaw, glass of lemon water – and a choc-chip cookie on a house! I could feed a family of three on that)
Even taxis are at half NY rate in Chicago!
It’s a magical city.

By: MD

MD — Thu, 30 Oct 2008 18:38:12 +0000

Yeah, lately I’ve taken to ordering things ‘family’ style with my dinner companions. If we are, say, three, we order one salad, one appetizer, and one entree and share. It’s much nicer, you don’t overeat and you get more of a taste of different things.

(During my Chicagoboyz meetup with Tatyana we went to Macy’s and one of their cafes on the top floor had a half-sandwich, cup of soup combo (with a slice of pie :) )that I liked because of the small portions. It’s not just the portion size – lots of chain restaurants put too much ‘goop’ on sandwiches like too much mayo or mustard. Too goopy!)

(And, yet, I like some of those all you can eat places. I can’t explain it, I’m not a big eater).

By: Shannon Love

Shannon Love — Thu, 30 Oct 2008 02:11:42 +0000

Trouble is, food is too cheap. A dollar buys a lot more food than it did just 30 years ago. On the other hand, skilled labor that can produce high quality dishes is more expensive. As a result, restaurants compete by serving large portions of foods produced with low skill labor.

We need chef bots!