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Zum-Zum... Was that the place that had veal bratwurst with onion sauce? "Zum Zum" was opened by Joe Baum's "Restaurant Associates" the first store may have been located adjacent to Grand Central Station at i'm pretty sure was called the Pan American Building. Irwin

White Lotus: What a nice surprise and welcome to eGullet. One thing I'm sure about tonight is that I won't be the only beaming Grandpa attending the celebration performance. But I'll be the one with a Black Jacket, Pants, Shirt and Cap trying to sit as close to the stage as he can get. Whatever the Ukrainian Restaurant is named I'm sure we both agree that it's not very one of the easier to remember names. Ripp mentioned in the review about the Beauty Salon. Wonder if thats a trend with Ukrainian business. In Edmond's theres a Russian Deli next door to a Beauty Salon owned by the same family. I know where the Restaurants located. I miss the Mexican Restaurant that was located in the same center for years that was pretty good and kid friendly. Only Chinese Buffet thats been okay was the one served in the Seattle ID at the Ocean City. Never found acceptable Chinese food Tacoma area. Japanese, Thai, Vietnam and Korean are all good in Tacoma/Lakewood. Some of the best Korean Food in America is served in Lakewood in my opinion . Irwin

I'm going to be in Tacoma either for a latish lunch or early dinner on Saturday. I was wondering if anyone has tried the "Ukrainian Restaurant" that opened in the Shopping Center across from TCC ? There was a very nice write up in the Tacoma Newspaper recently by "Ripp" with some appetizing photos of the food. Place seems to be family owned and operated. I know where it's located but don't remember the name not sure if I'll be able to get there as I'm going to watch my Granddaughter Sing Solo at the 85th Anniversary of the "Tacoma Little Theater" so may wind up at her favorite "Thai Peanut Sauce" Restaurant near the Tacoma Mall. Irwin

When we operated our Restaurant in Honolulu we were supplied with Hawaiian Sea Salt from my buddy, "Abe Kapahana's", Grandmothers hereditary "Hawaiian Salt Plot" off the stream Tidal Flats near Hanapepe, Kaui. I was told that there were plots that had been used for making salt located their for many years and were all family operated. We served this salt table side using Salt Cellars and a tiny serving spoon, our customers were amazed that this salt enhanced their meal so much. It also could have been because we always tried not to use any salt for cooking, feeling that it was something that the customer certainly could do to taste for themselves. his was during the period when warning about over salting were becoming publicized. Due to the Salts popularity we told her to start sending 1 pound bags that we would sell to our customers. She suggested that we should charge $1.00 per pound bag, telling us we go 50/50. I told her that we would charge $2.50 per bag and send her all the money. She thought we were, "LoLo" until after the initial 3 months we had sold over 100 bags. Even then the price was lower then the Salt sold to the Tourists and we had done a good deed or Mitzvah. I feel that the Natural Salt Product from Hanapepe is superior to any other Salt marketed, especially the high priced French Salts that haven't nearly as much character, nor the magic provided to dishes that after being prepared are Salted with the Kaui Salt. My favorite item to salt used to be "Matzoh" that I first buttered with Sweet Butter or any kind of Egg's. Irwin

I've been enjoying all the posts. I owned a home in "Franklyn Lake" in Bergen County during the 1960's and it sure wasn't very rustic. The Paramus Mall and several others were booming and the only rural feel was from my neighbors who raised Game Cocks and welcomed my son to pick eggs every morning and provided us with dressed free run poultry in exchange for the early morning wake up. We had a pond across the street and another to our side and enjoyed sheep grazing next to the pond. This still continues due to the 2 Acre Zoning. My Game Cock neighbors sold their lot for $1,000,000.00 and retired. Car hops are still hopping around in "Seattle" at the Burgermaster Drive In" Restaurants and it's nice to was nostalgic every once in a while dining there. "Stonehenge" was where my friend and possibly one of the greatest Chef's I've ever known intended to retire, but wound up working and truly enjoying his results. My first time dining there was together with "James Beard" who had introduced me to "Albert Stockli" prior to the opening of the "Four Seasons", where he went all out to start the trends all so popular today. Every time that I visited there there would be other Chefs or Restaurateurs Eating there from "Toot's Shor", "Andre Soltner"," Henri Soule" and others. Everything prepared was special. I did work at Jan Mitchell's "Luchows", ate regularly at "Maneros" in Long Beach, LI [where they had a butcher shop]. Wonder why UWS'ers haven't mentioned the "Tip Top" or "Seinfeld's Dairy" since they were fixtures in the neighborhood. "Michael's" , "Joe's" or "Pete's" from Brooklyn. "Pizza Burger Pete's" Times Square amazing Pizza by the Slice place that introduced placing a Whole Italian Sausage on top of a Slice of Pizza Baked together. He averaged 1500+ slices daily. Seems like the more time I spend day dreaming the more memories make me think about what we've lost, especially all the places in the Catskills. Irwin

Kidd Valley? Nope, it's "Red Mill Burgers" i've tried it many times and even had someone bring me one as a "treat"? I'm completely confused why this place is on so many peoples lists of favorite places, especially since at least fries at Dicks are better the Burger costs less and shakes are pretty good. Yesterday I was surprised at the improvement in food at the "Lockspot Cafe". Had lunch with Cauliflower Cream Soup and Clam Chower Special Of "Fresh Cod Creole Fried Fish Sandwich with Chips Both Soups were pretty good Cod Creole was large fresh Filet with a tasty mild Creole Sauce made from scratch. Fish Sandwich was same fresh cod, correctly fried with nice batter and fresh cut fries. Definately a improvement. Total amount of tab was $18.00 with excellent service. Irwin n

Three of my favorites are: Marie Brizzard "Cassis" Ice Cream Hawaiian "Poha Berry" Ice Cre Sorbet made with Chambord and Frangelico Liquors. Irwin

Ellen: Have you considered writing a BOOK about "Himself" is Writing his Book? It may be a best seller as the adventures keep growing. Curious about how the local cooking is effecting everyones weight? Next few chapters would be interesting from small town Louisiana, Next the Florida Texas Panhandle and so on. Everyone should have the chance to experience alternate cuisines while doing research and deducting the costs as legitimate expenses. I did it for many years and eventually ended my journey weighing 485 pounds together with my wife who out ate me and remained 125 pounds. Now I'm rarely traveling and weigh on 188 pounds but consider my recommendation. Irwin

Is there any more comforting and satisfying one bowl Luncheon dish then traditional "Katsu Donburi"? If there is I haven't come across it yet. Not for price, taste or just darn goodness. Irwin

"Holly Moore" Is the ultimate regional food, that you eat with your hands "Maven". I've followed his recommendations for years and the only times it's not been 100% was because there was a change in operators since his review. He doesn't miss a thing from Hot Dogs, Deli, Barbecue all the way to Lobster Rolls. Holly and the Sterns are my traveling companions when I'm on the Road. I don't think twice about going out of my way, it's like a compulsion that you get rewarded for doing. Irwin

I've been stuck going to both places several times as a guest. Next to the "Melting Pot" I'll take "Olive Garden" every time. One of my grand daughters commented that she wished the Melted Cheese Sauce served at the Melting Pot tasted as good as her Alfredo Sauce at Olive Gardens. She's only 10 years old but I agreed with her. I'm bewildered that they continue to do so well, apparently opened a second place in Tacoma. I'm often perplexed at Seattle area Restaurants that somehow capture the customers attention while there are quite a few places that actually are pretty good but not as popular as they deserve to be. It's a fickle market. Even stranger the most mediocre Seattle Burger Place is constantly raved about even though it serves Frozen French Fries, uses a Low Priced Commercial Pre-Formed Beef Patty and Gross Greasy Onion Rings. Irwin

When I was a Kid I was told that " Howard Johnston" across from the entrance to the Bronx Zoo was a Ice Cream Restaurant. Horn & Hardard" should be called the "Engineers Club" because you had to be a mechanic to get your food. Then I was told it originated in Boston because it served "Baked Beans". "Schraffts" was where the Ladies with Gloves had Lunch, but Kids were allowed "Hot Fudge Sundaes". "Lundy's" in Sheepshead Bay was the first Restaurant we received VIP service because my Uncle sold the Waiters who worked there new Cadillac's every year. [Also Gage & Tollners Waiters]. "Grants" on 42nd Street made Burgers from a Automatic Portion Machine that I never saw anywhere else. I never could make up my mind between the large plate of "fresh Baked Miniature Biscuits" served at Lundys or Tappens in Sheepshead Bay. Had my first Lobster at the "Lobster Box" in City Island. My first "Strawberry Short Cake" at "Toffenetti's" in Times Square. First "Sundae with Fresh Whipped Cream" at Krums on Fordham Road in the Bronx. First fancy Ice Cream Soda at "Rumplemeyers" Had my first German meal at Simon Adler's "Steuben's Tavern" when it was full of West Pointers [their place in NYC] in celebration of Adler's son marrying into the "Strait's Matzoh" family. Was sent to buy "Romanian Goose Pastrami" from the Romanian Deli on Westchester Ave near Southern Blvd in the Bronx. My first Cafeteria meal at "Brighton Cafeteria" on Southern Blvd and Westchester Ave. My first Chinese Sandwich of Chop Suey on a Bun from "Woolworth's" First Deli Meal at "Schmulka Bernstein's" where I later set up Americas first Kosher Chinese Restaurant. When I was 12 years old I was invited to the "Stork Club" for a Birthday luncheon for Sherman Billingsly's daughter whom I had met at The 42nd Street Branch of the Library. The more I think the more I remember makes me surprised at all the changes I've enjoyed. Or all that I've left out. I wonder when I'll be old enough to try Viagra? Hope not for a while yet. Irwin

I'm over 60 [my grandchildren consider me another kid]. I've either eaten there, consulted, worked there or knew some one who sold there anywhere in the NYC metro area. Was involved together thru the years with my wife in New York, Honolulu, California and Asia where she was considered by many to be a pioneer. Have traveled, owned or been involved with Restaurants, Hotels, Bakeries, Food Imports, Exports, Under-utilized Products [some so successfully that they are now protected] plus Consulting and Trouble Shooting all over the World. Irwin

I don't know how many eGulleters remember all the corner locations all over the "Times Square" area that served Fresh Squeezed Orange Juice, Lemonade, Coffee, Hot Dogs, Knishes as well as Coconut , Pina Colada and Papaya Drinks from early in the morning until after the Bars closed at 4:00 AM. They all had open windows to serve directly to the sidewalk as well as inside counters. Gus had opened these places under his "Hawaiian Tropical Drinks" with very low rent leases toward the end of the depression. When the second war began these spots became everyones favorite, especially all the military who were attracted to Times Square. I remember as a kid going to Radio City or the Roxy Theaters was a big deal, but I was almost as excited by the fact that I'd be getting one of the Tropical Drinks both coming and going to the 7th Avenue Subway. When I worked on 47th Street in Steuben's Tavern I continued to enjoy the drinks from his shop on 47th Street and 7th Avenue. There were still several places open in 1965 when I moved to Hong Kong. Gus was a very astute businessman since he operated these locations on a partnership basis subject to the lease. The original store on 86th Street always thrived on it's own. I helped set up the only Papaya King that operated with the name, drinks and everything the opened in the Ala Moana Center in Honolulu. What was surprising was that the Tropical Drinks that we all expected to be very popular since they weren't available in Honolulu never seemed to become popular probably due to the Landlord [Foodland] not giving the place enough time to succeed. Irwin

There are two of the best Restaurants of their type in the area located across the street from each other. "From The Bayou" serves terrific Louisiana Food comparable or better then New Orleans plus I'm sure it's open for lunch. "Marzano's" serves very good Italian food, I've only been their for dinner, but if they serve lunch you won't be disappointed. Irwin

torakris: I've been infatuated with "Tonkatsu" ever since I enjoyed it in NYC's first Japanese Restaurant on I think 27th Street in 1954 as a guest of the Chef who stayed at the Hotel I managed. In Taiwan at the Japanese owned "Taiwan Ham Company" I was awed by the quality and how the Boneless Pork Loins were completely defatted and sent fresh to Japans largest Chain of "Tonkatsu Restaurants". I learned to enjoy variations of cutlets made with Pork thru the years and have come to prefer the taste and flavor when substituting Pork in place of Veal even for Pork Parmigiana or most Schnitzel type of preparations but it still tastes better in the Japanse Restaurants in Japan. Irwin

Whenever I'm in Madrid I generally eat lunch at "Casa Botin" at least several times a week. I alternate between the Lamb and Suckling Pig always asking about the days special side dishes such as Fresh Fava Beans baked in fresh Tomato Sauce. There are generally some Tourist but most of the business is locals. Taking into consideration that there are very few Restaurants anywhere that have continued in business for so many years. Irwin

Jo-Mei: I'd like to recommend for your Cooking class several standard Shanganise items that are fun, interesting and unique to the region. Shanghai Cold Jellied Lamb Drunken Crabs [use Female Blue Pincher Crabs] Yung Chow Fried Rice [this was the only fried rice popular in Shanghai] Fried Thin Bean Curd Skin Rolled with Various Filling served in Broth Small Rolls stuffed with Ham and Vegetable Egg Potato Salad served warm from the Oven [street Food Pan-Asian?] very popular from Hawkers in the Winter. There are many more but these were all very popular and served everywhere in Shanghai that were imported into the Hong Kong Restaurants. I've never seem the Shanghai style Congee being served with all the pickled or savory side dishes in West Coast Restaurants but it is certainly different then any of the Southern, Taiwan or Peking type dishes. We have a few Shanghai restaurants in Seattle but they all are upper Market adaptations. I miss the traditional regular restaurants and especially the night supper places so popular in Hong Kong. Irwin

Sun-Ki: Since my friend "Eddies" daughter [i'm the Godfather] graduated from "Sacred Hearts" and went on to attend UH. I've got to put my two cents into this "Spammobile". I would instigate a rumor to the Samoan Community that if they are able to eat a record breaking number of free "Spam Burgers" that Hormel would consider sending the Spammobile to Samoa for a visit, especially since Samoa has the highest percentage of Spam consumption based on the population. Samoa is # 1 for Spam, Canned Vienna Sausages and Chef Boyardee or Franco American Canned Pastas. [i didn't make this up. USDA figures] They deserve this opportunity to welcome the "Spammobile" or at the least should be able to enjoy free Spam-burgers for this once in a life time chance. I wish I'd had the experience of enjoying this treat with my former dining companions the "Sons of Makaha". What a feast. Irwin

jo-mel: I should have previously mentioned the one factor thats important with two of my favorite types of balls. For both "Lions Head" Meatballs and Jewish "Matzoh Balls" there is one step that always should be followed to enhance the ligtness and fluffy character of the Balls. Always after you've made your mixture before forming into the Balls allow it enough time to set in the coldest part of your refrigerator. Once it been set and completely chilled then take out only as much as you intend to cook, form into balls and cook immediately. You're always better off if the Balls are still quite cold when starting the cooking process. They shouldn't be standing around before cooking, thats why you make them in batches. Hope this helps to make your Lions Heads Roar. Irwin

Gary: If your willing to try the ultimate "Chewy Bouncy Meatballs" then treat yourself to some Vietnamese ones. They even have a Special Machine that actually bangs up and compresses the meat into a paste. The lightness in the "Lions Head" is from the mixture of Eggs, Corn Starch and some Pork/Chicken Broth that mixed with the Fresh Ground/Chopped Pork. Irwin Just thought I'd share some observations regarding many of the posts regarding the "Lions Head" Meatball recipes and preparation. We found out thru experience that often for no obvious reason when Chinese/Italian Parsley was added to the recipe sometimes it would cause the Meatballs to have a pinkish color even though cooked properly. We had no problems with Fresh Ginger, Garlic or other seasoning being added for taste for various Restaurants. In serving this dish in Hong Kong adding Bread Crumbs or any filler to Meatballs was something generally not done as customers were very astute to most conventional dishes being tampered with in preparation. It wasn't unusual to serve several hundred orders daily at places that became popular for their "Lions Head" Meatballs especially where offered at Lunch. Irwin

The Breakfast Place that I used to really enjoy was at the original "Michael's" at the Colony Surf it was special since they had all the regular Breakfast items plus if you requested any items from their regular menus they we pleased to prepare anything you wished. We were able to enjoy with our Breakfast items like Rib Lamp Chops or even Veal Filet's with Morel Mushrooms in Cream as sort of Brunch Breakfasts with Chocolate Cheesecake for Dessert. You also had convenient parking and the tables were located close to the beach in a open dining room that was very comfortable with world class service. The prices at breakfast prices were more reasonable then any of the Sheraton's, Iliki, Hyatt or the Kahala Hilton during this period but none had its ambiance. There was another place located close to where the Fish Auctions were held that served excellent Japanese, Okinawan or Hawaiian Style Breakfast to most of the Fish Wholesalers, Market People, Firemen, Hospital workers and Police Officers going on or off duty. Don;t know f it's still in business but everything was superior to anywhere else that i'd eaten a early breakfast in Oahu i'm not sure if they stayed open for lunch. Irwin Irwin

Yes, but isn't cioppino originally Portuguese? When I started making it (some 30 years ago, so this may not apply now), I seem to remember reading that in SF they call it Portuguese bouillabaisse, but in Portugal they call it Italian bouillabaisse (which does at least fit with its very Italian name), whereas in Italy they call it... oy, I don't remember what, but I remember thinking it's kind of like the good old STD of a couple of centuries ago: the English called it the French pox, the French called it the Spanish pox, the Spanish called it the English pox, everyone wanted to pass the buck. IAC, cioppino may be a signature dish in SF now, but there's some doubt that it originated there. Course, I'm not sure that matters on this thread.... Hmmmmm. It suddenly occurs to me that the recipe for that first cioppino probably came from Sunset magazine, which would certainly support the West-Coastishness of it. We lived in SF for a year when I was a kid, and my mother became so enamored of Sunset that she kept up her subscription for the rest of her life, even though we've been back on Long Island (where we belong) ever since. BTW, has anyone mentioned hoagies for Pittsburgh? Lived there for a year as a kid, too. I know there are regional variations (hero, sub, grinder, etc.) all over the map, but I've never met a hoagie outside Pittsburgh unless it's been smuggled out. And hey, while I'm thinking of places where we lived for brief periods when I was little - how about lemon sticks for Baltimore? And ooh, ooh, ooh! New York - Dave's Original Egg Cream! balmagowry: When we operated a Portuguese, Spanish, South American and African Restaurant in Honolulu, Hawaii called "Lisboa". One of the dishes we featured was called "Caldarada". The dish was one that had been served by one of my Cooks families for over many years in Hawaii and from the Island of Madeira where her parents emigrated from to work as Luna's in Oahu. "Caldarada" was prepared by Sauté with Olive Oil and Butter, Whole Manila Clams, Small sized Shucked Washington State Oysters, Mussels, Shrimp, Scallops, Slipper Lobster Tails Split, Crab Claws, Mahi Mahi, Diced Roma Tomatoes, Black Seeded Olives, Flat Leaf Parsley, Diced Garlic and White Wine. After the Clams and Mussels started to open we added a Very Rich Chicken Broth prepared with lots of Sautéed Onions, Shredded Carrots and Diced Celery simmered together with Fresh Laurel Leafs, Garlic and Chili Peppers with some Tomato Paste until it was almost the consistency of Porridge. The Broth was combined together with the Seafood Collage and served in a Very Large Glassware Bowl together with a Garlic Rusk and Sliced Sour Dough Bread. This dish became so popular that it was chosen as the Restaurant Dish of the year by several Publications and The NRA Show in Chicago. Since there was so much Shell Fish served that we provided a Large Bowl to place the empty shells into and it was surprising how many customers would request a Bag to bring the Shells home to show their kids. Since you mentioned "Sunset Magazine" this together with Cumino Pepper Rack of Lamb as entrées plus appetizers of Escargots Lisboa and Sauté Baby Squid Portuguese and Authentic Scampi were served as appetizers for a dinner sponsored by the Magazine for "The College of The Dessert" from California. It would seem that this dish could be attributed to being the source of many Seafood Combinations that have evolved and are enjoyed by all of us fortunate to experience the tastes and flavors. Irwin

The Hot and Sour Soup that you were being served in more indicative of the traditional Sichuan version. This type is served in several variations at several Seattle Sichuan Restaurants. A Special Spicy Won Ton Sichuan Hot and Sour Soup Both these are based upon a Cabbage with Vinegar Chicken Type Broth with a Chili Oil addition that not very hot or overpowering. The type of "hot and Sour" Soup with the Brownish Color evolved thru the popularity of Mandarin or Peking Style Restaurants putting together a acceptable Soup to identify with their Menu. In Hong Kong the Hot and Sour types of Soups are always served with a Bottle of Vinegar plus a Hot Chili Sauce that you use to bring the Soup to your own preference, Chili Oil is always a standard table codiment. Most varieties that were served were generally not thickened with Corn Starch or offered with Dumplings, Pork, Chicken or Blood unless this was requested when ordered. I often find that the type offered at American Chinese Restaurants is acceptable and enhances the meal better then the majority of standard Egg Drop or Won Ton Soups on the Menu's. Irwin

Saturnbar: The "Windy City" actually has some of the best Smoked Ham Hocks in the USA as well as excellent Sausage products. Check out "Bobaks" for Ham Hocks, Double smoked, or the " Double Smoked Hunters Bacon" and any house made Sausages. They also have a excellent Restaurant/Deli at the Main Store. You'll be surprised to learn that they send Smoked Goods all over the place including New Orleans. There are several Smoked Ham varieties and other items that are similar to what you may be looking for or they may suggest where it's available. Irwin