From Nola.com is a pic of a beautiful salad.
Then this back-handed complement…
Bad restaurant concepts are like botched nose jobs and six-figure automobiles: They tend to highlight the deficiencies they are designed to hide. Le Meritage’s concept is not bad. It is merely flawed, and its biggest flaw is in giving diners the impression that wine is the star of this restaurant when that is far from the case — not as long as Michael Farrell is in the kitchen.
Do not let the picture scare you–Saucisson MAC is the best type of chef–one who makes mistakes…
And learns from them.
Fantastic work by http://saucissonmac.blogspot.com/
Which is really cool.
Here is a neat graphic to flesh it out some.
Here we see that two cups make a pint, two pints make a quart and four quarts make a gallon.
Ergo promptus, ipso facto: one cup weights 1/2 lb, a pint weights one lb, a quart weighs 2 lbs and a gallon weighs 8 lbs.
Lesson: if you have a lb of water, you have a pint. You also have the volume of two cups and half the volume of a quart and 1/8 the volume of a gallon–so, given one pound of water, you can create containers of standard measure.
That is cool.