Since Elizabethan times at least, restaurants provided extra-large napkins—not only because people ate with their hands, but they used them to wrap up and take home any leftovers. Paper bags did come around in time, but in 1949, Al Meister, owner of a Chicago-based packaging company called Bagcraft Papercon, developed a coated paper bag that was grease-resistant. He is credited with inventing the “doggie bag”—and the take-out bag, for that matter. Grease-resistant soon evolved into foil-coated bags with quirky drawings of Fido, with the blaring headline, “Doggie bag.” No wonder people of good breeding didn’t want to be seen carrying them!

But the lesson here, boys and girls, is no matter how casual or fine the restaurant, no matter how large or small the amount of leftover food: You’ll be sorry you didn’t take it home. You’ve paid for it, it’s yours, and management doesn’t like to see good food thrown out. They’re flattered that you like it so much, you want to take it home.

By the way, while New Yorkers previously could not remove wine from restaurants, the State Liquor Authority informs us as of September 9, 2004, that rule was changed, enabling you to benefit financially from a “Wine Doggie Bag” as well. We quote:

“Legislation has been enacted which provides a procedure under which a restaurant licensee may permit a patron, following the patron’s consumption of a full course meal, to remove one partially consumed bottle of wine from the restaurant. The limitations, conditions, and procedures regarding a restaurant patron’s removal of one partially consumed bottle of wine from the restaurant are discussed in Bulletin No. 588. To view this bulletin click on the following link: SLA Bulletin No. 588”

Salient points from the pdf:

“At the conclusion of the meal, the restaurant patron must be provided with a dated receipt which indicates both the purchase of a full course meal and the purchase of the wine. A receipt which is undated does not satisfy the requirements of the statute. A receipt which fails to indicate that the wine was purchased in connection with a full course meal is insufficient, because the statute requires that the wine be purchased in connection with a full course meal. Before a restaurant licensee may permit a partially consumed bottle of wine to leave the restaurant, the restaurant licensee or an agent of the restaurant licensee must:

• securely reseal the bottle of wine;
• place the resealed bottle in a one-time-use tamper-proof transparent bag, and
• securely seal the bag.

The one-time-use tamper-proof transparent bag must insure that the patron cannot gain access to the bottle while in transit after the bag is sealed.”

What this means is, you can’t open the bottle to drink until you get home—no drinking and driving. The bag is transparent so that you can’t hide the goods from any law official stopping you in transit. Regulations for wine will vary according to each state’s rules.

Food fit for the gods: Greek Gods Grourmet
Yogurt with probiotics.

While yogurt has always been a principal ingredient in Greek, Middle Eastern and Indian restaurants, mainstream chefs have jumped onto the bandwagon, too.

– See the article in Nation’s Restaurant News.
– See reviews of our favorite yogurts and yogurt recipes.
– Learn about probiotics.

This week’s cheese recommendation is from guest blogger Dana Romero, proprietor of La Fromagerie D’Acadiana in Lafayette, Louisiana.

Morbier (more-bee-YAY) is one of France’s best-known cheeses. It is a semi-soft, aromatic and surprisingly mild French cow’s milk cheese, defined by the dark vein of vegetable ash streaking through its middle.

Today, the ash is purely decorative, a nod to the method by which Morbier was once produced in the small village of Morbier in eastern central France, bordering Switzerland. It has a rind that is yellowish, moist and leathery. The cheese is aged for at least 60 days and up to four months. It has an assertive scent, but a mild, sweet, buttery taste and a nutty aftertaste.

Morbier cheese is easily recognizable by the layer of ash in the middle. Photo courtesy MurraysCheese.com.

Morbier is a byproduct of Gruyère. Way back when the cheesemakers in France’s Franche-Comté region of France were concentrating on producing Gruyère de Comté, they often had leftover curds at the end of the day. However, they didn’t have enough to make a full Gruyère de Comté, so the cheesemakers would make a smaller cheese. After packing the leftover curds into a mold, they would blacken their hands by rubbing them on the exterior of the copper pot used for cooking cheese curd. The resulting ash was smeared on top of the evening curd to keep it from drying out overnight.

The next day, there would be more excess curd from the morning cheesemaking session, and that would be laid on top of the ash. The Morbiers of Jura and Doubs (départments—think counties—within the province) both benefit from an Appellation d’Origine Contrôlée (AOC) designation, although other non-AOC Morbiers exist.

Do not confuse Morbier with the American Mobay cheese, a Wisconsin semisoft cheese made of one layer of goat’s milk and one of sheep’s milk. In appearance, it is similar to Morbier, with ash separating the two layers. The taste, however, has nothing in common since the milk is not the same.

Morbier is excellent served with Gewurztraminer or Pinor Noir.

Find more of our favorite cheeses.

– Citrus Arugula Salad
– Flank Steak With Citrus Salad
– Honey Mustard Citrus Spinach Salad
– Mango Chicken Stir-Fry
– Mango Grilled Chicken Salad
– Pear, Blue Cheese & Walnut Salad
– Pork Tenderloin With Citrus Salsa
– Thai Shrimp & Citrus Salad

Is organic citrus better than conventionally-grown fruit? THE NIBBLE tells all:

– Organic Vs. Conventional Citrus Fruit
– Dietary Help Or Media Hype: Are Organic Fruits & Vegetables Really Better?

Starbucks made the first move in early February, announcing an oatmeal “breakfast pairing” with a tall latte or a tall brewed coffee for $3.95 (among several breakfast pairings).

Called the Jamba Economic Boost Plan, the $1 oatmeal offer (generally priced at $2.95) is available through the end of March. Download a printable coupon for use at participating locations at OatmealForABuck.com, and enjoy the organic steel-cut oats plain (for maximum health benefits) or with the typical brown-sugar crumble and a choice of three fruit toppings.

– See why oatmeal is so good for you, and learn what is and what isn’t a whole grain, in our review of whole grain breakfast cereals.

Earthborn Steel-Cut Oats, a NIBBLE Top Pick.