markabauman
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Posts posted by markabauman
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Question remains: is there truth in advertising? I've spoken to a number of instructors at the schools I attend recreationally-e.g. ICE, CIA. Just out of curiosity, not because I have any intention of switching careers. My feeling is that they don't want disgruntled graduates, that they want them to succeed-esp. the career-switchers. Yes, many of the beginning students think they will be the next star, but they don't want someone switching careers unless they have a good idea ahead of time what they are getting into. Many of these schools have courses for potential career-switchers and I've been told they try to dissuade the romantics. It's the old story, of say, the lawyer or whatever who becomes a cook, baker, etc. and is asked how they like it. "Other than the long hours, back-breaking work and low pay, I love it." One instructor told me that, however, there may be a good percentage who go back to what they did before-maybe now they think that being a six-figure professional isn't so bad after all and at least now they can cook well. But I did not get the impression that the schools lead anyone on or gave false hopes or illusions about what they might be getting themselves into.
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A possible comparison, for what it's worth. I grew up near Nathan's in the 1950's on Long Island when there were only two in existence. My grandparents and parents grew up near the original. Now, of course, they are ubiquitous. The one in Oceanside was rustic and had much charm, though it might not have been up to current codes. My friend, whose family was French, used to joke about the "exchange rate"- how many franks to the dollar. Anyway, I moved away in the 1960's for life in upstate NY. I only returned to that Nathan's about six years ago to find it replaced with a sanitized plastic and chrome structure. Maybe it was the disassociation from childhood memories, or the "can't go home again" syndrome, but for me it was totally lacking in character and charm. Ironically, the racetrack in Saratoga, where I live, still retains a bit of that in it's food areas (although the food isn't very good). What would a new Katz's be like? Yes, the food might be the same, but where's the memories, the charm, the ambience, the tradition to be found?
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So many places now call you to confirm, that if I don't hear from them, I automatically call. But yes, they could have handled the situation much more professionally and courteously. Had a situation last year in one of the best hotels I've ever stayed at (a number of times)- famous for their service. After the first night of a two-night stay, I received two phone messages, a note under the door and a visit from an asst. manager asking when we were leaving (they thought we were staying just one night). They really had me convinced I messed up the reservation, but they "let us stay" the second night. When I got home, I found the confirmation e-mail for two nights-their error. Never again will I go somewhere without the confirmation letter.
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Pecorino toscano from Pienza
Real Fontina-just about impossible to find in the US
One-hour old mozzarella di buffala
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If it's a nice day, dining outdoors on the patio overlooking the lake at the Otesaga is quite nice. Unlike in the main dining room, you don't have to be staying at the hotel.
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There was a very nice mention on a recent episode of Gourmet's Diary of A Foodie program on PBS:
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Article about the new restaurant:
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I believe in NY not only do you need a sealed bag, but it has to have a receipt attached. I've found this new regulation to be beneficial to the wine drinker. There are times that I'm dining alone, or there's just the two of us and we don't want to have or finish an entire bottle and the house wines may be of inferior quality or not a good value. We were also faced recently with the situation where a glass of decent wine, also sold by the bottle, was disproportionately priced. So we bought the bottle for a little more than the price of two single glasses and brought the rest home. Further, of course, it gives you the opportunity to try more interesting and possibly good value wines than those offered by the glass in many restaurants these days.
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Lidia's Italy.
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Dominic Colose did a respectable job at Gotchya's; also at Chameleon and back awhile at Cafe Capriccio. Should be interesting.
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I am a frequent recreational student at ICE and have been there during a number of their team events-they look good. Depending on the size of the group and when and what you want-especially if you want a little more personal type event, you might want to contact Micol Negrin (also an ICE instructor) at her studio via Rustico Cooking
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I've got to agree with John L that the problem lies with the parents, not the kids. Recently returned from a lovely island in the sun-there are many families, lots of things for kids to do as well as couples vacationing there. Lots of restaurant choices for everyone-it is readily apparent which are appropriate for couples only and for bringing small children. Met a number of people who are parents, grandparents, etc. who love their kids, but were looking forward to a vacation/dining experience alone for a rare change at one particular restaurant that we have been to many times. It would have been obvious by many factors that this was an establishment primarily for adults and not the best place for very young uncontrollable children. It seemed quite apparent that the two nights we dined there that some selfish, self-indulgent parents of such children couldn't have cared less about disturbing the intended quiet dinners of the other diners (again, many we knew who were loving parents/grandparents themselves). There were plenty of other places on the resort or nearby where kids are often found and I know if I dine there, what to expect, and that's fine with me. I have some adult friends and alas, some family members that I won't take to certain restaurants lest they disturb the other guests due to their behavior-why don't some parents have that same consideration in their choices of dining establishments?
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Thanks! What a great website for the beginner's introduction to Korean dishes, restaurants, etc. It will definitely allow one to go to a Korean restaurant with a bit of up-front information that should eliminate a lot of the "what is all this?" confusion. Great resource.
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Well stated.
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Well, to repeat once again- this is deja vu all over again for us from NY state (although I spend a good amount of time in NJ). After an initial sorting out, since our smoking ban has been in place, if you ask many restaurant owners (including independents) - the general feeling is that the ban has been, in fact, very good for business (besides the health protection of workers, etc.). Many people who formerly avoided smoke-filled places now are frequent, regular customers and for many, business is better than ever. Indies may have legitimate competive business problems, but, generally, in NY, the smoking ban is not considered one of them. I know many NY-er's who when travelling in another state most definitely avoid restaurants if they find that they permit smoking. Hang in there- hopefully NJ's experience will parallel that of NY.
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This may be slightly off topic, as it technically doesn't involve baking. I was at the CIA yesterday for lunch and one of the dishes we had was a chestnut-cocoa pasta. I found a recipe online, but it doesn't specify a type of cocoa. Anybody have any idea if it makes any difference what kind I might use? Dutch process or not?
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Thanks! Will check them out.
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Can someone help a Korean-food newbie, not that familiar with the Bergen County area? My unadventuresome parents live in Fort Lee and spend 6 months in Florida, so we have to try "different cuisine" by ourselves. While away, we have access to their place and usually use it as a jumping off point to NYC. We have discovered some other Asian restaurants in the area, but are much less familiar with Korean food, which we are eager to try-though we've been to some Korean restaurants elsewhere with friends. We are not vegetarians, but generally don't eat red meat, which I realize is very basic to many Korean dishes-bbq's, short-rib dishes, etc. But we do eat fish and chicken (am anxious to try some of the Korean fried chicken places recently discussed. Anyone have any suggested dishes and places to try in the area-FL, Palisades Park, etc.? Authentic is great, but would also like to try some places where they may be amenable to non-Korean customers visiting.
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If the question is just relating to whether a smoking ban has "hurt business" than the question is a loaded one. The question should also be whether a ban ultimately helps business. I live in NY state, but spend a bit of time in NJ, where my parents live. I believe that I can speak for a number of like-minded NY-ers who before the ban, avoided places that permitted smoking and patronized them afterwards. I can't back up anything with statistics, but I imagine that many NY restauranteurs eventually saw an improvement in business after the ban, not withstanding all the other benefits-health primarily.
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John-
Did they happen to mention when they anticpated opening the Saratoga branch?
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Made some Rock Cornish Hens in the smoker as part of Christmas dinner- came out great!
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When I was relatively new here and didn't know much about the mechanics of the site, various etiquette and rules, etc., I made a simple, honest yet serious mistake. I had wanted to insert a weblink, but not knowing how, I cut and pasted a long quote from what turned out to be a copyrighted article (oops). I shortly received a personal message from Bux- straightening me out, showing me how to do things correctly, pointing out the seriousness of the error- kind of like a "tough-love" lecture from a parent or teacher. Yet at the same time, I recognized his committment, his wanting this site to be as good as it could be, to have everyone respect the rules and to maintain high standards. I e-mailed him back with an apology and a resolution to live up to his expectations for participation in this site. Apology was accepted graciously.
Sincerest condolences to the family and may he rest in peace.
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Compare to Ruth Reichl's relating of her two Le Cirque experiences, one in disguise, the other as identified as herself.
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Apparently, it is official. Spoke to another friend who was at the restaurant recently and they are handing out brochures announcing their new restaurant to open in Saratoga, also called Karavalli. No opening date set, however.
Cucina Pugliese
in Italy: Dining
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Stevarino-
What a great thread! I will be spending two weeks next year in Puglia hopefully sampling as much of the local food products, dishes, wine, etc. as possible. This is a fantastic introduction and preview. Can't wait to go!