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I thought I heard they were making a movie bio of his life. Does anyone know about this? I saw this brief mention in a column at Powell Books by Tim Sandlin: The last three projects I worked on, before breaking back for fiction, were bio-pics of Gorgeous George, Ron Popeil, and Brian Zembic. Ron Popeil bills himself as the "World's Greatest Salesman" and I believe him. He has created hundreds of products, from Veg-O-matic to the Pocket Fisherman to that black stuff you spray on your head to fool people into thinking you have hair. He invented the infomercial. Local TV wouldn't exist between two and six a.m. if it weren't for Ron." Ron didn't invent the Infomercial. In fact my first exposure to a "Infomercial", was after I had collected my protection money from the "Ernie Kovac's" live television show, broadcasting from "Jolly Charley's Motors", on Bruckner Blvd. in the Bronx. I hurried over to my neighbors apartment to pick up my mother and watch on their new "TV", Wrestling that featured "Gorgeous George", battling with the"Swedish Angel". The wrestling match was followed by a my first "Infomercial", that continued to run for a long time, with no competition. It was about this new stuff that worked wonders for your hair, "Lanolin", lasted pretty long, and if i'm not mistaken eventually led to requlations that kept "Informercials" off the air for many years. Irwin

You've spelled it wrong. Raw Liver when served in "Hawaii", are not called "Ack". the correct spelling for this delicious Hawaiian treat is, "AKI". There are recipes in many Island cookbooks. Now please advise me regarding another question about "Raw Onions", I have a close lady friend who is from "Alania-North Ossetia". A small Russian country located in the Causcaus. Everytime that she has certain gender problems [she's a RN] she treats herself by drinking "Pure Onion Juice", that she prepares with my, "Atlas Juicemaker", as hers doesen't seem able to do the juice properly. She skins several whole pungent onions, then juices them, adding serveral stalks of celery, with the leafs, to modify the taste. Then she slowly sips, about a pint of this juice. Then quickly returns to her apartment, where she say's she often needs to take a nap, or sometimes feels nausea. She say's that this makes her feel much better and more comfortable. Claims that this is used by many woman reguarly in Alania. Now since this is supposedly where "Yougart. originated. Is she on to something that may be helpfull to us all, is it a old wifes tale. or is she nuts? Irwin

Brian: LEAVE IT ALONE !!! That's the Bigggest, bessstest, most DELICIOUS "PASTRAMI" I've ever seem in my life. I just looked at it 'DROOLED and Pretended I could smell it. "That's Pastrami "PORNO". Whenever I need something reminiese about I'd like to be able to return to this piece of ART for soothing my needs. Please treat the NAVEL, with the same photography. You could make copies, and sell them to the real deli's. Irwin

Being from Verona.. my parents tell me about this diner and how Morris used to stand by the door of the kitchen and watch the plates being brought out and if he was not happy with what he saw, they would be returned back to the kitchen. I am 33 and never went there but do recall when they rebuilt what currently is Montclair Acura and did try to open it as a diner for a short while. It also was Harolds Pub and a Bobby Rubino's as well. I do miss the White Castle on the corner. Morris Baum standards reflected in what has to be the "Quinsiential"[spelling] New Jersey Diner. Everything that was served there had only one criteria. " that it should be better then anywhere else". The time that I spent working there was the most important learning experience of my life. This was a forerunner of todays best restaurants. Every employee was paid considerably higher then anywhere else in the foodservice world. Dishwashers at the "Claremont" earned almost as much as Chef's elsewhere. When you worked at the Claremont for longer then a year, your resume earned respect. The employes who managed to handle the pressure, became loyal and reflected management's expectations. The only other restaurant I ever worked in that had a similar daily volume was the "Original Mama Leones", but that was only for dinner, and the seating was almost 4 times the Claremont's. One thing they both had in common was that each used 2000 pounds of Shrimp or more weekly. The Claremont also had a very busy retail bakery. The BOH utilized 2/24 Pan Middelby-Marshall Rotary Ovens on a 24 hour basis. After my experience there everywhere else was less. But in terms of noterity the "Others" are deamed World Class", but hopefully the Claremont will be remembered. Irwin

Fifi: I Had alway's previously had a even bigger "GAAAAHH", then you about the stuff, except with the Sushi, in front of me, the Wasabi and Ginger ready to go, I had no alternative. Tried it and it wasn't acceptable. Those inscrutable Swiss, managed to sneak one into the Orient? Since your interested in trying new things, have a maggi taste comparison with soy sauces and maggi. Blind finger licking tasting, I just tried it together with 6 soy sauces, was surprised. Realized that I didn't really like any of them by themselves. Irwin

Since I live in Seattle, i've traveled often to "Portland' and relish the Chefs attempts to evolve our dining pleasures and experience to a new level. There are certainly Chef's competent enough to prepare any dishes that previous posters wished for, but it's a very expensive learning experience. There is some of the finest "Fois Gras'. produced in the world, available from New York States Catskill's, but it very expensive. Not as expensive as from Europe, but in my opinion much better tasting. I'm talking about the livers, not the finished product's pate's etc. When I recieved a sample from a supplier, I went to a restaurant where I was sure they would enjoy preparing it for me, sharing the experience. Left my credit card number and requested they call and tell me when it will be ready, so my guests and I can come for dinner. We came, indulged, plus ordered some wine, dinner and desserts. When I requested the check, I was surprised that our wine was compted, and we were only charged for entrees and dessert. The Chef said that they had enjoyed the experience so much, that they would have compted the whole meal, but knew if they tried that i'd blow a gasket, and would be reticient to return. Also take into consideration that many Chefs have little experience with exotica. Our Northwest Chef's are familiar with many wild mushrooms and do them very well, but what if this Indiana? So my suggestion is if you've enjoyed dining at any of your special places, call the Chef over at a quiet time, and ask if he'd be willing to prepare something special just for you, you just may luck out. Irwin

SHHHH ! Seceret use of "MAGGIE". My first experience of the insiduios secret use of maggi, came about to my well trained experienced pallete, caused by having had to taste to many things I don't like , overwhelm flavors, or are just too salty. Maggi was one of these tastes. I respected that somehow the Swiss needed something they could sell to the asian market besides Watches, since Cheese wasn't popular, so they resorted to maggi. When I visited my Vietmanesse friends home for dinner, I noticed my dipping sauce was a slightly different color then my hosts. But being polite made no comment. However after dipping and tasting I was surprised that it tasted like maggi. I commented on this to my host, who immediately tried my sauce, appropiately with his finger, said yuck, this isn't ,"Noc Nam". His mother suddenly got a red face. It seems that she was accustomed to serving maggi , in place off "Noc Nam" at their resturant in Saigon, as special soy sauce to foreigners, who weren't pleased with taste of fish sauce.. So she served it to honor her visitor. Her son told her that I loved "Noc Nam" and she brought out a bottle from her special stock to serve me. It was called "Phu-Quoc", Meranimex Viet-Nam. Manufactured on a island, in the river that had been bombed and not rebuilt. It was terrific and now i do love "Noc Nam". According to her this custom of serving Maggi in place of the Noc Nam began after the French left and the Americans arrived. She said that they thought it was supposed to taste like japanesse soy sauce. Guess what I actually once tried it when I brought home some sushi, but the soy sauce was left out, it's acceptable, especially if mixed with wasabi. Irwin

I'm not aware of any Restaurant offering "Fried Turkey's" for sale. There was some promotion last year thru a Radio and Television station that, if i'm not mistaken some local politician was preparing, or teaching others how do prepare them safely, contributing all proceeds to charity.

Since i'm now located in Seattle, i'll attempt to help, but not sure of Strret names. The Claremont was located on Bloomfield Avenue in Verona. The cross street, had a sign indicating it was the road going to Oakland and Pompton Lakes. We used to get lots of customers and staff from a Resort type hotel located in that direction. Hope this helps, as I don't have a New Jersey map. I do have the Health Salad recipe, as we served it for years at the "Lindy's Restaurant" in Hong Kong, could be they still do. Morris Baum owned and operated the Claremont Diner, started with the "Weequalic Diner" that he operated until he lost the lease, had to close. The place was such a institution i'm surprised that more people aren't familiar with it. Irwin

Elysee: Appearently the "Claremont Diner', burned down, as someone emailed me the information. Morris Baum, also owned and operated until it's demise Newark's. " Wecquawic" [spelling?] Diner'. The Claremont was so busy that during mealtimes we had 11 dishwashers. Soap and chinaware companies, would send us things to test. Were 12/55 Gallon Wood Pickle Barrels, on rotation in Basement year round. Pickles general only lasted long enough to be 1/2 Sour. Irwin

Brian: In Vancover. any Kosher Butcher, should be able to get you "Navel Plates", as it a standard forequarter cut, and many butchers still purchase whole quarters. Very often it's utilized in trimmings for ground beef. Any Kosher Packer or Meat Supplier, who breaks ribs from forequarters can also sell generally at reasonable prices the whole plate, that contains the brisket, and the navel. This is often used in Vancovers Ethinic neighborhoods, Portugesse, Italian or Asian as Belly Beef, Brisket Stew or other nanes. Since Beef Bacon has become popular, the Plates are the cut used for this as well. Hope this makes it easier to obtain. The Whole Plate, is what remains when Whole Ribs are broken at the Meat Saw from the Forequarter, when the whole Rib section is cut at the bone. Irwin

"Mamster", made his appearence but missed out by not presenting his press credentials. There was a VIP invitation at the NWBA Booth and the Judges locations waiting for him. He was going to have the opportunity to Judge several of the competitions. Being obligated to try some of the bestest and mostest, sample baggies included. Plus e-Gullet had the exclusive for being permitted in to the judging area. That would have been interestng, a chance to wear two hats. Only way I found out that he was there was thru "Post -Intelligencer", Reporters and Photographers who were coveting the goodies, but weren't allowed to taste. WEll since there was a opening, yours truly as a responsable eater, pitched in and ate my share, objectively as a Judge. Even was filmed for a documentry being produced for PBS about "Hsaio-Ching Chou", the PI's food writer, who organized and set up this event toether with "Rick Naug" of PNWB Assosciation. it was very successfull with a crowd in excess of 5000 attending with 25 competitors. Hope it becomes a annual event. If you weren't there you missed out on real good Que, plus I bought 6 baskets of farm raised "Fraisboise Tiny Strawberries", that are so sweet and delicious that i'm tearing, over then with my" Devon Clotted Cream" and "Deamerra Brown Sugar", with a few drops of "Chamboard Liquor. Yeah for the "Farmers Markets".

The French are NEWCOMERS to offensive smelling food, you've got to go to the old countries for the real stink. Only thing that they are experts in is "BO", that's why Paris empties out of French during August because they can't stand to smell each other, during the hottest weather. Every travel on public transportation in Paris? Just to point out to you the difference in "AROMAISTICS", you insinuate that "Durian" smells like "Toe Cheese". Your wrong "Durian" smells like Rancid Kerosene. The smell of "Toe Cheese", was voted at a Brandy/Tasting by the Original Charlies Angels in Honolulu, to come from the delightful "Chinese Cerimonial Beverage" enjoyed by President Nixon during his visit to China, "Mou Tai", now that smells like "RIPE TOE CHEESE" with awsome alcohol content. As they say "Bottons Up for onesupmanship. '

If you want to taste it, then wished you smelled it, maybe you'll grow up enough to enjoy fresh durian, stinky bean curd, flavored with pastis or ngouc nam as a appetizer. Followed by the Black, Slimy, Cooked Rare Queens Grouse or some drunken fermented crab, hawaian raw pickled liver [aki], jumping live drunken shrimp. yuuuummmmy. Remember grossing out is only one type of upsmanship. Only count's if you've actually been there, done that. maybe put your money where your mouth is. That meal costs about $150.00. Ooops, forgot the Balotes. If you top mine. I'll try for yours. But only what you've personaly experienced, not just imagined. If your in Seattle, i've just gotten a email that my favorite market has live Turtle, 4 varieties of live frogs and toads plus live sea slugs.

Schlieke: Please give I idea of what you, and more important your fiance would enjoy the most, then i'm sure we'd be able to respond thoughtfully to you wishes. IE: general location, time of year, day of week, whatever?

I'm wondering how many posters remember the busiest and most successfull "Diner", in New Jersey, or in fact anywhere. Morris Baums, "Claremont Diner", on Bloomfield Avenue in "Verona, NJ". There was parking for 800 cars, the original dinner seated 110 but expanded to where it sat over 400. There was a full service Bakery, plus Take out foods. On weekends you'd get on a list and return to your car until you were called inside to wait inline for your table. There was a pastry dessert display, that made your mouth water while waiting for your table. All the waitress drove new Cadillac's. They sold in excess of 5000 pounds of shrimp each weekend. On a busy Saturday or Sunday it wasn't unusual to serve 3000 covers. They were open 24 hours and seemed always busy. They had crews of 11 dishwashers working. Now that was a dinner.

col klink: What would you like me to eat, in your absence. I'll report about it's taste, texture and flavor. Or if you wish i'll be glad to freeze you some for when you return. Of course i'd only save your samples from the First Prize Winners. Nothing less would be good enough. The Triangle Tip ? The Vegetables ? The Ribs ? The Chicken ? The Sausage ? Rick Brown's, "Beer Butt Chicken" [non-competitor]. ? All may be your abeit in Freezer Bags, but i'll tell you about the fresh off the fire taste. Today's newspaper the PI "Life and Arts", section has pictures and a pull out, just for drooling. Best picture of Barbequed Ribs this summer. Even most photo's of the Artist's and Competiters look like me, Grey Beard's, proper eaters physique. I'll be right in my element. Irwin'

For this pastry during hot weather your supposed to Refrigerate the Jam. Either with or without yeat the real think tastes with "Tzuuum". The best every made used to be made at Morris Baums, "Bloomfield Diner", in Verona, New Jersey. People would place orders and drive there from Philly or New York City, we prepared as much as 1000 plus pounds daily for holidays. I've also got the original recipes from the Concord and Grossingers Hotels. Eat in Good Health.

I personally prefer to drink stronger [that doesn't mean darker] coffee then any one i'm aware of. The "Starbuck's' method of Roasting evolved from "Peet's". The original roaster/partner at Starbuck's who had learned to Roast and been a employee of "Peets", returned to the bay area and purchased "Peets". I ordered mail shipped coffee from Peets for years until the finally began serving Seattle from the "Larry's" locations, but still preferred shipping from the main office. Now i've finally found a way to really get my caffine blast, with the darkest, richest, meanist coffee ever. I shop in the International District where I can buy "Cafe du Monde", New Orleans Roast Coffee with Chicory. I mix this with French Roast or Night Roast Coffee. Since it's not ground fine enough for expresso it use a Melita #6 Filter, to make a full Carafe, with about 12 OZ. of the two Coffees mixed. Man is it Black and Rich. I'm sure anyone can adjust for their own taste. Remember this is the prefered [Cafe du Monde] coffee brand for most Vietmanesse Coffees served. Just think Vietnam is now the Worlds second largest Coffee producer/grower.

Seattle Coffee drinkers, are more demanding,we expect to receive what we order. However we are also aware of the type of roasting method to expect from most purveyors. Tully's Roast, SBC, or Starbuck's are so different that drinkers who prefer brand A, just won't drink Brand B. When we try a Independent Roaster, it's generally with hopefull anticipation, often we are pleased, other times disappointed, but ready to try again. Everybody 's looking on the other side of the rainbow. We also often have favorite Barista's who know how to do it our way. They actually like good bartenders, have client's follow them wherever the are behind the machine. The only thing you can be sure of is that when Independants stay in business longer then a few months they must be doing something right.

In hot/warm/humid weather I use a Marble Slab, that i've kept refrigerated when preparing the dough. I also only remove modest amount's of the Dough, setting it up quickly, then putting into refrigerated tray. After Dough is ready to go, I consolidate into the baking pan, let it stand 1/2 hour or so, in refrigerator to stablize. then bake. try this or something similar. If it doesn't work i'll give you a different recipe. Remember this is a pastry that doesn't need to look pretty, to taste great.

I've enjoyed HCR for 38 years. Eaten in Singapore, Maylasia, Thailand , China and Hong Kong and for the past 5 years in Seattle. tried other places in the States that attempt the dish, but the "Malay Satay Hut", with locations in Seattle and Redmond, Wa. consistantly makes one of the best i've eaten. This includes almost every place that serves it in Hong Kong and over 30 in Singapore, i'm really surprised about the praise given to the Mandarin Hotel. where i've been told they use Imported Chickens, not fresh local. The four dishes they serve at the Maylay Hut that are most popular with Singaporian's are Fish Head Soups in many ways, Roti, live "Chili Crab"and HCR. So if your visiting Seattle, please give it a try. Many Student's from Singapore agree about the Chicken.

This Saturday, August 23 we are all invited to attend "Low and Slow", Pacific Northwest Barbeque Competion sponsed by the Seattle PI. Milk Advisory Board, Washington Wine Commision, City of Seattle and Others. "Steve Raichen", star of "Barbeque U" on PBS TV ,author of the "Barbeque Bible", "Rick Browne", star of "Barbeque America" on PBS TV author of "Grilling America", and "Bruce Aldell's", Sausage Expert and Manufacturer of the Sausages that, Fly out of Costco and Sams Club, will be giving demos and samples, plus answering your questions. There will also be Demos by well known NW Chefs. 25 Barbeque Teams, are Competing for Prizes.. Items: Sausage, Produce [Veggies], Triangle Tip, Chicken and Ribs. Hour's are from 10:00 AM until the 3:00 PM Awards Ceremony. "Hsiao-Ching Chou" Food Writter, will be the Emcee and instigated this event. In my opinion she has become one of Americas finest food topic writers. Just think a Barbeque Competition with Vegetables? Never thought that would happen. The event will be held at Seattle's "University Farmers Market" between University Avenue from 50th to 52nd Streets. It Free to the Public. Hope to see you "NWer's" there.

It's interesting how everyone who's excited about Pastrami, is likely interested in Pickling, Smokingor Curing a variety of GOODSTUFFS. I've searched thru my files for this site that provides excellent information, plus recipes and other similar links. Actually it would have helped me answer questions to provide more accurate responses then from the top of my head, as on my previous posts. I hope that my sharing this site, provides the information that i'm happy to share with e-Gullet members, http://omicron.felk.cvut.cz/FAQ/articles/a3924.html

Steven and Brian:The difference in curing agents is mostly about even absorbtion of the cure. The two most commonly used for home curing are Sodium Nitrate or Sodium Nitrite. The Prague Powder # 1 is used for wet cures. Only 4 Oz is needed for 100 pounds of meat [1 tsp per 5 pounds]. This powder is a mixed chystalized to assure even distribution during the curing process, Another good product is Morton's Tender Quick, mixture curing Salt, Sodium Nitrite, Sodium Nitrate and Sugar, again crystalized for absorbtion. For whatever reason regular Salt Peter often absorbs uneven during curing, requiring more attention to the rotation/agitation of the meat by inspecting and checking color for equal balance. Whatever happens, Brians finesse and experience should assure success. Stephen can bring the NY Rye Bread and Deli Mustard. I'm willing to be blindfolded and Taste?