wesza

If anyone wishes to see how a PIZZA should look, fold and whatever it is that make a Pizza Neapolitan then check out Page # 18 on the NYC Pizza Thread. Oven Coal. Wood is okay but Temperature averages 900 degrees or hotter not the WUSSY Temperature at Tutta Bella This is from a Pizza Place in Coney Island New York that truly traditional, even make their own Mozzarella Cheese. All the dough is hand thrown, not ring a round the Rosie before and after as it prepared at Tutta Bella. Check the Bottoms of the NYC Pies and the distance the topping is from the edges, plus the Bubbles from the Baking Temperature are the real thing. If anyone has eaten a similar Pizza anywhere to the NYC Finish Please post and let us all share. I felt the toppings at Tutta Bella were pretty good, but not the way they should have been on all the Pies i've eaten. The Closest that I'm able to get is special ordered from Pagliacci even though their ovens not as hot they always give it their best. Irwin

A one up for "Ribena Drinkers". If there are any larger Asian Supermarkets in your area, then buy your Ribena from them. They import it from Asia and the price is often less then 1/2 of the brands sold in most regular Supermarkets or Fancy Food Stores. The amount of sugar consumed is less then most soft drinks since the Ribena s more concentated and the Vitamins are much higher. I makes a excellent flavor for Ice Cream. Irwin

MsRamsey: Top Gun closed due to the fact that it's lease expired and the building owner is doing a major rehab/renovation on the complete property apparently. I'm hoping that they will find another location and return to the International District. There other location has been open long enough to become established on the east side: 12450 38th SE, Bellevue, Wa. 98006 Tel # [425] 641-3386 They operate a good Cantonese Restaurant with superior Sea Food and Dim Sum, probably now the best in Bellevue. Irwin

The only other appetizer that would be up to the experience would be to share a order of "Lamb Chops" that together with the Bacon, the Tomatoes and the Burger and Steak is the real "Luger" experience. Enjoy and report Irwin [the tongue out means Drooling]

I'm very familiar with "Snakehead" one things for sure, don't mix it up with Carp. In fact in Asia it's not unusual to bring Snakeheads into a Pond thats used for raising various types of Fish for the market. The reasons for them being introduced is that live Snakeheads sell for higher prices then the other Pond raised Fish. The main reason for adding them to the mix is that they will cull out all the fry, smaller and weaker Fish inhabiting the Pond permitting a survival of the fittest situation permitting optimal growth of all the species and better market prices. In many Lakes in Malaysia they share the Waters with Largemouth, Peacock and Tunacare Bass but are the catch of choice since they fight better and hit top water plugs voraciously plus are better eating. One thing for sure that the Carp explosion would be controllable if the same areas were shared. I often have felt that this Fish is a warm water type of Pike, Muskie or even Barracuda. In the Fish Ponds they are segregated before Chinese New Year in fenced off areas where they are fed live fry for several months to gain weight and fatten for Market, it's something to watch their feeding frenzy. I hope that they are controllable but they could be utilized like the "Tiger Muskies" by being introduced after sterilization to try and control stunted or other fish populations since they survive in murky over vegetated water. It's now being done with the Muskies for several years in Washington State, including "Green Lake" in Seattle where there have been several instances of somebody hooking a planted Rainbow Trout or catching a Carp only to have their tackle overwhelmed by a Muskie who graped their catch. Irwin

I'm wondering if this post is indicative of a new trend occurring everywhere. In Seattle during the last few weeks we've been inundated with a Television Advertisement that may have some relationship to the original post. There this Guy in sitting at a Bar/Lounge who very attentively uses his tongue, maybe a 6 inches, not the 4 incher complimented on previous posts to ingest the contents of a bottle of beverage observed by a audience of very attractive young woman who definitely appear to be impressed, especially by the comment made to each other. Now I've seem this add numerous times, I'm sure others have also seen the add, since it's shown on every regular channel often nightly. Does anyone else have any opinions, most of my more younger friends seem interested in pursuing lessons or act envious, but are all impressed. Being a Mature Gentleman I haven't asked any ladies directly about their impressions, but following this thread has piqued my curiosity. Irwin

I'm sorry but after trying to find something that even comes vaguely close to a true "Neapolitan Pizza" I've given up on "Tutta Bella" For a operation that insinuates that it's being owner operated I failed to see anyone who was actually being hands on in charge. The oven has always been operating on a lower temperature then required to show finesse, bubbling and crisping of the dough properly. Every Pizza that served in real Neapolitan Pizzerias doesn't have crusts that sag in the center when you attempt to pick up your slice of pizza, folding it in half down the middle to enjoy in the traditional manner. Every Pizza I've eaten there just sags and droops, if your not careful the toppings also slide off. Most good Pizza places will coat the dough before putting on toppings with a thin coat of oil, that quickly heats up and mixes with the toppings to marry them to the crust. Not done at "Tutta Bella". I tried to tell them my feelings that the Oven wasn't hot enough, but only received smug responses that they were experts at operating the oven. I even mentioned one time that I had been a guest of the organization in Naples, where the ovens were all much hotter, but no one really cared. [ I was in Naples with James Beard, prior to opening a Italian Trattaroia over Grand Central Station in NYC's Pan American Building where we installed a "Neapolitan Imported Oven".] There seems to be more Employees doing less actual work then I've ever seem at a Pizza Joint. Especially one where you pre-pay and set up your own table. When I pre-paid I also ordered a "Black Cherry" Gelato apparently made by Bottega Italiana" that I had to request service of several times, after the cashier had assured us that it would be served after we were done with our Pizza's. The Gelato was very smooth and creamy with almost no taste or flavor of Black Cherries. It sure doesn't come close to the Black Cherry Gelato I had in Vancouver, B.C. that was excellent. They also only placed the toppings into the center of the Pizza, not evenly distributed as proper. That also encouraged the collapse of the dough due to being heavy in the center. In fact they left almost 1/3 of the exterior of the dough with little or no toppings on every pie we ordered there, one is acceptable but it's not when it's been done on everyone of over a dozen pizzas. The Salads were all very nice, attractive and better then the Pizza's even though the toppings on the pies were much better then average. We came home on Monday evening after giving the "Tutta Bella" a final try and my Grand Children stopped over and we ordered a Pizza from "Pagliacci" delivered from the 85th Street Store where the same manager been working over 10 years. It was delivered exactly as the are instructed to prepare the pie, my way due to the excellent computer customer tracking method the company uses. It was well done, evenly fired and much better then the 6 slices we had returned home with from "Tutta Bella" and the kids enjoyed the toppings on my "Brooklyn Bridge" better. If this operation expects to meet the criteria of the experts coming from Italy to authenticate the place they had better get their act together. Irwin

tighe: Good 'Fried Clams" everywhere I've tried them in the Seattle area tasted as if came out of the Freezer pre-packaged never better then mediocre. I did experiment with fresh shucked clam bodies from the East Coast and they came out tasting better that any served locally. I also tried utilizing the firm meatly parts of Goeduck bodies and was surprised that they tasted better then almost any Breaded Clams I've ever eaten. I served them at my Restaurant in Hawaii where they became very popular using a seasoned Panko, Cornmeal Breading. I have always felt that traditional foods should be served traditionally. It's okay to add your identity to YOUR specialties, as long as you provide customers with items that they anticipate and expect. Irwin

If I had to pick my favorite relocation to this spot it would be the "Boathouse". Even so i've been playing with doing something there similar to a New England type of year round "Shack" type of place that i've set up previously with lots of 1/2 shells, Sheefish, Chowders, and everything else that could make the magic work with the deck and the view. Anyone else interested? I've even got most of the equiptment ready on hand including EVERYTHING, even the hoods etc., all in storage. Irwin

NicK; I agree. But I'm confused about where Steve is going since it not easy to interpret, comprehend or understand just what he wants or expects to put together. The ideas interesting but to what goal? IE: Rays Boathouse I enjoyed lunch there last Sunday at the Café and Dinner in the main room several weeks ago. It was up to it's usual standard with Salmon offered in many ways. If I had wanted it done simply it would have been prepared as I requested. But it wasn't very different then Salmon at any other competent Restaurant or even what I prepare at home. I enjoy "Periwinkles, Whelk" and other items at various places, even sometimes live "Abalone" from Alaska, but still not sure where this thread is meant to go. The "World" has gotten smaller, indigenous is only what your serving today. Seattle Restaurants offer Fresh Food from all over the World, often prepared with local ingredients is that where Northwest Cuisine is going ? Irwin

Steve: Reality counts before you insinuate that Salmon is specifically a Pacific Northwest item remember that it's been part of the European and especially the Russian Culture in fact many of the same species of Salmon also are traditionally caught in the Siberian and Russian Pacific Rivers and been Salted and Smoked for centuries. It's surprising that you've not mentioned the one type of Seafood that it truly exceptional is that the Largest "Octopus" in the world come from our waters. Most other items from our Mushrooms, Shellfish and other types of foods also occur in the same or related forms elsewhere, often even superior. even Giant Octopus, just now well known. I would suggest that you research indigenous ingredients more throughly before forming conclusions. Whatever you do simply attempt to prepare it better, offering options to make it special and identify with your on unique way of making them special. We all wish you great success, it wouldn't hurt to go over all our well meaning suggestions and post about your own feelings. Irwin

I'm curious if any of the type of Shanghai Restaurants so popular in Hong Kong have opened anywhere else in the States. I'm referring to the Night Super places that of course serve Fresh Water Crab and other specialties in Season but stay open until 3/4 AM in the morning catering to night club goers, Restaurant Workers, Performers and Musicians. These places also feature Shanghai Congee, Yung Chow and Vegetable Rice, Assorted Cold Cuts like Jellied Mutton, Drunken Baby Crab, Sliced Air Cured Ham, various Pickled or Salted Vegetables and the real Treats. That were served from a Large Centerpiece of a Boiling Cauldron with many types of inserts containing different variations of Tofu, Braised, Simmered, Fermented, Skinned and Stuffed. All types of special Stews like Teal, Rice Birds and All kinds of Offals as well as translucent noodles with different broths. There were also many kinds of Dumplings served from the Steamers in front of the restaurant where you entered. I used to order a essence of Chicken Ginger Soup served in a special Pot where it had been steaming for many hours that was like no other soup served anywhere else. During the Winter we were served a wonderful Crabapple Tea or a almost Black Ginger Molasseses Tea that were delicious and invigorating. They were always crowded with people really enjoying the variety of items being served. Somehow this is the kind of eating experience that I miss most since leaving Asia. Irwin

My first introduction occurred in Honolulu, Hawaii in 1974 at a Japanese Susi/Cooked Food Restaurant located across from the Kahala Mall that had been in business many years that featured various types of Sushi prepared from Raw and Marinated Chicken as well as Beef [They mostly used Top Round Dry Aged] because they claimed it was sweeter and had more character. My favorite type of the Chicken Sushi was taken from Thigh Meat and marinated with Ginger, Ponzo and Lime. I also liked the Breast Meat that was served Fine Diced with Avocado and Blood Leaf in a Noro Roll and Sliced Breast over Mirin Rice with Wasabi. It was very popular with many local Japanese whose family came from Okinawa. Irwin

Realistically you must consider the large difference in simply eating to survive against the potential of eating to enjoy or indulge. In any Restaurant environment if you expect to remain in business you must cater to the pleasure, traditions and trying to please your patrons enough so that they will return as well as spread the word about the establishment. In our Northwest environment there were seasonal opportunities that were traditional to many Native Americans. In many instances this was important enough that armistice or setting aside of tribal or personal differences during these periods of plenty was the custom. As a example of this it's historically recorded that annually on the Northern California Coast there was a gathering of all the regional tribes for a Mussel eating and collecting celebration where there still remain today giant mounds of Mussel Shells from these ceremonies. There was also gathering to share in the bounty of various spices of fish such as the Grunions and of course the spawning of the various species of Salmon, Sturgeon, Herring and Trout as well as the Berry Harvest. But even taking all this into consideration to bring this bounty to your customers it will require the adaptations that make this food so special by the various ethnic infusions through the years. Nothing that will bring pleasure or satisfaction to your customers should be left out, fusion, salting, pickling, smoking, curing, drying or adapting anything to it's best taste flavor or culmination brings you to what should be considered Pacific Northwest Cuisine in my opinion. If you wished to bring this together it may be done by attributing the various dishes on your menu to the source of your dishes served adding any special adaptations you've made to bring out your own interpretation. I feel that respecting tradition is important in serving your customers. It abhors me when I see all the variations of classics such a Cesar Salad or Oysters Rockefeller that are almost never as good as the original without any explanations just to mention two most often abused. It would be nice if you investigated many of the types of seasonal or special dishes offered throughout the region going from Alaska down to Northern California including items like all the natural berries, greens, easy overlooked things like Nuts [pine nuts, hazelnuts, walnuts, etc] as well as the bounty that become identified with our region such as Potatoes, Apples, Mushrooms the list is always going to grow larger since our bounty is so great. Sea Urchin's, Crabs, Salmon, Albacore, Introduced Shad, Herrings, Cods, Kelp fish Varieties, Anchovies, Sea Weeds, Spot Prawns, Singing Scallops, Whitefish, Squaw fish are only a few. Whatever you do, please try and make it a fun experience. I'll never forget the customers reaction when we served Giant Oregon Puffball Mushrooms weighing almost 10 pounds with Fiddle head Ferns at the "Four Seasons Restaurant" from a display on a cart in the dining room in the 1960's in NYC they were sold out very quickly because they appeared exciting and new at the time on the east coast. Irwin

Have you ever considered writing about some of the wonderfully foods that evolved so close to your home. The "Long Island Oysters" were the most famous "American" Oysters during the period of novels that you based your cookbook upon. The "Long Island Potato", "Blue Point Oyster", "Little Neck Clams", "Piss Clams or Steamers", "Cabbage", original varieties of "Scallops", Flounder, Fluke, Porgy, also the little known 'Sea Run Trout" the marketed after being caught from the creeks that run into Great South Bay" to NYC Restaurants. EEven Chapters about all the Cook Book authors and Chefs who own homes on the South Shore of Long Island. IE: Martha Stewart, Pier Franey, Craig Claibourne, Jacques Pipin and many others. I'm sure there are many other interesting food related interesting foods from the area that have never been attributed to commercially beginning on Long Island. Just a thought, since so many eGulleters are located in the area, and many may not be aware of it's bounty. I grew up Fishing, Living, Crabbing, Calming and being fortunate enough to live along side "Schaeffer's Creek" in Island Park, didn't sail but had a fishing boat in front of our house. Where you live wasn't more then a short boat trip away. I used to visit friends as far away as Patchier when I was two young to drive since you didn't require a license to use a boat. I always read and enjoy all your posts, no matter on what topic. Irwin

Pat: I also asked the produce man who was setting up Various items in the Area if i could have him cut me a tiny piece off the end of a piece that wasn't whole to taste and smell the Wasabi. In my opinion it was still a little to young, very aromatic but nothing like Horse Radish. Actually the pungency of fresh Wasabi you can enjoy, while Horseradish will knock you on your butt, it's almost lethal with it's double threat of making you cry, nose running and on fire. If you've ever tried Grating the stuff you'll really learn a lesson. When I've grated "Wasabi" it never been overpowering and if I utilized in Cooking or Preparation I would have no problem combining Wasabi together with other foods and seasoning would be interesting since it can compliment not overwhelm. If your accustomed to Wasabi with a Bang then stick to the powdered stuff that's apparently zinged up with Horseradish. In Hong Kong where we served Gefelte Fish, Boiled Beef and Prime Rib we attempted to use fresh Wasabi in place of Horseradish, since at that time it was less expensive, but it wasn't acceptable since it didn't compare with Horseradish. We eventually grew our own Horseradish and learned it's a Bully in the Garden taking over spaces before you anticipated. Man that stuff grows fast and big. After one season we supplied all the Hotels and Restaurants thru out South Asia with the stuff and my associates still continue selling Horseradish Irwin

Thought that I'd give a one up for those hunting the illusive. Fresh "WASABI ROOT" it's available at Shorelines Central Market where I saw it Monday night selling for $49.99 per pound in the produce section. Since I've eaten it fresh several times I wasn't interested in trying it again at that price. But for those who are interested in experiencing the taste, I'm pretty sure that there were several pieces that only weighed 1/4 pound. So Enjoy. Irwin

Trish: I'm not sure which Bakeries actually are still selling the Traditional Jewish Corn Breads. There were still some Bakery's located in all the Boroughs of NYC, especially Brooklyn that still Bake it but some New York Maven will be able to advise you, or your have to resort to the phone book. It was sometimes sold at "Zabars" where the also carried "Moisha's Pumpernickel" another winner. Irwin

It seems interesting but not important to the actual taste and preparation of the actual rice. Sort of like a Wine professional who judges by appearance not taste. When Hong Kong was under British Control the Warehousing and Importing of Rice was under strict Government Control. All Rice except for a small amount grown in the New Territories had to be Imported. It was sorted, graded and tasted by specialist who were able to discern if the Rice was actually from the place of origin indicated by the bill of lading and finished according to specifications. Those employees really knew rice. There were many shops that sold nothing but Rice located everywhere in the Colony. It wasn't unusual for these shops to have in excess of 100 Varieties available for the customers to select from in large Bins and Barrels as well as Burlap Bags. After the Customer picked their Rice it was packed in a ingenious Parcel made from Newspapers that could hold about 10 Cattys or 12 Pounds or smaller amounts. The most popular Rice at that time was the American Long Grain Rice from Texas, the Carolinas and Arkansas. Irwin

wesza, I love your posts and your usual but sometimes wackily delivered wisdom. However, I'd think the producers made damn sure no one with a SAG card was hired or shown on camera--except maybe for Bourdain who probably gets a check for five bucks every month for his Rocco appearance. Come to think of it, lack of SAG talent in the front of the house may of juiced up the first season. PJ I'm not sure about the "SAG" Cards. If I'm not mistaken some people seem to feel thats a prerequisite for many Front of the House Employees at many NYC Restaurants. I remember hiring many aspiring entertainers, who were concerned about being provided the opportunity to go to auditions who were very competent wait persons, but had priorities to the arts. Often they did excellent jobs, were reliable and very professional and appreciated employers being considerate. I'm sure that there are many working at almost every upscale Restaurant in NYC and LA who hold "SAG" Cards. Don't forget "Reality Shows" are somehow classified as News or something else ridiculous, like Gold Mines so the cards aren't applicable. Irwin

Your probably right. Especially considering that apparently important papers weren't signed by Rocco, and he was naive enough to believe that a 50/50 deal when your not putting up the money is mutually advantageous. I'm sure being familiar with New York lenders that everything that transpired has personal guarantees required to be signed by all principals. That's the reason that my biggest laugh watching the performances occurred when "Rocco" said get me my "Lawyers". Oh yeah they sure give him good advice, how this type of mess could ever happen, especially in NYC where the Liquor Commission checks over every document making sure that everything that needs to be signed has been signed before issuing a Liquor License doesn't seem credible. I've had several Liquor Licenses in NYC thru the years, plus many others all over the States and I'm sure that no where is the criteria to get a License more through then NYC except for Rocco's of course. Irwin

I felt that it was appropriate to begin this posting with my previous post as a "Quote". What perturbs me the most about this "Rocco's" Restaurant is why the heck we all pretend that in this kind of a JOINT that it require a so called CHEF. Get real "Rocco's" is serving food that at best only superficially different then that served at any of the many so called Italian Chain Operations. Such as the "Spaghetti Factory", Macaroni's", "Olive Garden", "Bueppo" or all the others. None of these place has a Chef, what they do have is a Kitchen Manager/Expediter who is in charge of getting the food to the customers and training/overseeing the employees. Many have little or no previous experience, are provided with written instructions, picture and job descriptions. Those who are only slightly on the ball are promoted, given raises and quickly rise thru the ranks. This type of system works well with most Chain operations such as TGI Fridays, Outback Steakhouse, Red Lobster and most of the others. This is beneficial to the Industry as a whole because many competent professionals have evolved thru this network. "Rocco's" only real hook currently is his Mother who provides some feeling of care and authentically into the operation. To continue this travesty it would help having several Italian/American Hosts front persons to schmooze with the customers to continue the business visual success. It's definitely not the place to eat or be seen by real New York Restaurant customers, certainly not the pretty people or celebrities. Thats apparent by the fact that the Bar isn't established as a place to be seen or hang out. I feel that even the Court Case, that still proceeding even after the shooting of the televisions 6 episodes have been completed will eventually go nowhere, considering the speed of New York Courts until you face the Judge is measured in years not months. The Judge require that every attempt to settle this matter be exhausted before actually hearing the case. If all the allegations had any merit it would result in various types of Bankruptcy before getting that far since time is a reality not a television series. The only losers are those of us gullible enough to actually have feeling for any of the principals involved. After all is said and done they will come out of this situation in better financial shape then before they entered. Don't forget the residuals income from replays into different markets begins to add up into macho bucks very quickly. It certainly a Cash Cow to NBC and the Producer with the entire expense of all 12 Shows, including all the money invested by the principals and all loses is still much less then the actual costs involved in a 1/2 Hour segment of "FRIENDS" or "FRASER" with the Multi-Million Dollars Weekly Payrolls for each show. To me what I've tried to express is the actual "REALITY" of "Rocco's". I wonder what everyone else thinks about my opinions ? Irwin

Trish: Jewish Cornbread is a traditional type of bread often prepared by Jewish Bakeries that still do bread the old fashioned way. It's a combination of Rye Flour, Hi-Gluten White Flour and Corn Flour, that combined with a natural starter and often made into a large round bread, it's fairly dense and the loafs often weigh about 5 pounds. There are several places that make it into smaller loafs of about 1 1/2 pounds. It made with caraway seeds or without. I like the bread because when I was growing up I used to go to the bakery and order a section of the large loaf that was generally cut to the customers order and bring it home. I like the denser finish and taste and find it's better with Smoked Salmon then any other bread. It keeps very well and can be sliced very thin with a good bread knife. If I keep writing about this bread I'm going to have to order some to be sent to Seattle. Irwin

Trish: In any place similar to "Roseland", [seems like there are less every day] I always ask if theres anything special today, if there is I'll order whatever it is just to taste and enjoy. Then I'll order whatever I'm vaguely in the mood for at the time, plus dishes that I've been craving. Every time a make a visit down memory lane I deliberately over order, knowing that it will be welcomed at home for the kids and snacks or whatever. But then I'm guilty of coveting many of the tastes and flavors that I've been missing while away and intentionally over compensate trying to taste as much as possible since I'm not sure when I'll be returning. It's not gluttony it's just that often just a taste or two suffices in providing a feeling that satisfies nostalgia and memories. Even the owners understand my feelings on these rare occasions and I always try to do this without being obvious since many items are actually for take out only after the meals done. I'm curious about how many eGulleters may feel the same way, but don't allow themselves or even one time have ever behaved this way. I only do this at places like "Roseland" and a few Chinese Restaurants where I'll order items like Congee's and Dumplings that I anticipate enjoying during the next few days. After my stop at "Roseland" I'm generally pretty sure that there will be extended family coming to visit the next day or so, where everything will be eaten with pleasure. Now I'll tell you my favorite. "White Clam Pizza". Bet you didn't expect this answer, but it's the one thing that I've never been able to capture on the west coast. My bags when I return to Seattle are loaded with Cannonli, Corn Bread [Jewish] and Knishes, everything else I'm able to have sent or find comparably local, except for the APIZZA experience. Irwin

This whole travesty can be spelled out in two words. "BULL SHIT" There was in professional estimates considerable less then $2,000.000.00 Dollars in Cash actually ever invested into the "Rocco's" operation. I'm pretty sure that was the total amount originally mentioned regarding the investment. The $4,000,000.00 Investment is part of the entertainment provides for those Gullible to believe that there are actually $600,000.00 in Operation losses incurred since they began doing business. I'm even skeptical about the business cards costing the price quoted. Even kickbacks are that blatant. The easy part to a professional negotiator, observer was picking up the "TIC"S" in almost all the participants during this performance of the travesty of a restaurant. This rendition has hit the bottom of the barrel for reality television. I was somewhat bemused watching the first 6 shows, but the series has started off being nothing but irresponsible and annoying without anything endearing. I will predict that this 6 showings won't be comparable in the rating's as the initial performances. The only amusing thing to watch is how badly the actors/restaurant employees try to act credible, while being filmed on camera. In the orient being two faced is not considered appropriate, but everyone at "Rocco's" is acting multi faced. Even the best performers aren't capable of pulling that off. Am I the only viewer who has seen through all this GARBAGE ? I'm amazed that the Director with his ability to cut, manipulate and edit couldn't find any way to put anything amusing, funny or human interest into this opening show. There wasn't any positive hooks or connections with anyone this segment. Well that's my opinion, I feel that the whole hour was not entertaining. Irwin