Rachel Perlow

Marakesh is also a little far from Wayne. The restaurants Rosie listed are all pretty close the the malls, but Parsippany is at least a 25 minute drive. I'd call them on the BYO charge if they tried to charge me, but last time we were there, they didn't allow any liquor to be brought in.

I can think of a couple places that meet most of your criteria: Pierre's on Rt 303 in Harding/Morristown has the cuisine, charm (even though it is a large restaurant) and changing menus, but it's not BYO. Tim Schaefer's Cuisine in Morristown is BYO and has its own charm (not cutesy charm), BYO and has a changing menu, but it's not French Bistro. Hmm, I never went to Pourquoi Pas, so I don't know exactly what I'm comparing to I guess. Good luck and I'm sorry you've lost one of your favorites, that's always hard. Edit: What about Chez Dominique in Bergenfield? From the NYT review: French, "Cozy, charming bistro," BYO, "blackboard menus change regularly," "Prices are fairly high: you’ll spend at least $50 a person for three courses, tax and tip, plus whatever wine you carry in." but the classic dishes "are about as good as those dishes get."

Mushrooms Ajillo Serves 2 as Sideor 4 as Appetizeror 6 as Amuse. This is one of my favorite types of tapas. I've tried to recreate what we get served in the Spanish and Portuguese restaurants of Newark, NJ. Ingredient Notes: 1) The Spanish Paprika is optional, but don't substitute "regular" paprika if you don't have it, it would be better to just leave it out. 2) Sherry can be substituted for the Spanish Brandy if you can't find it, but I don't think it flambes the same, you would just use it to deglaze the pan. 3) The amount of garlic is approximate, I use about 1/2 a head, you may want to use less. 8 Garlic Cloves, peeled & sliced 1/2 c Olive Oil, good quality 1 lb White Button Mushrooms, washed & sliced 1 tsp Smoked Spanish Paprika 1/2 tsp Salt, amount approximate, to taste 1/4 tsp Freshly ground Black Pepper 2 T Spanish Brandy Crusty Bread Add Garlic and Olive Oil to a large cool pan (I use cast iron) and heat gently. When you first detect the garlic aroma, add the sliced Mushrooms and Paprika and turn up the heat. Saute 5-10 minutes, until the mushrooms are fully cooked and starting to get limp, but not to when they have lost too much moisture (use a long handled wooden spoon to keep everything moving). Add Salt & Pepper to taste. To Flambe: Push the mushrooms towards the handle side of the pan. Holding the pan at a slight angle (empty side down), pour the Brandy (not directly from the bottle, have it waiting in a small ramikin) into the empty side of the pan. Allow the brandy to warm for a few seconds, then shift the pan to allow the flames to ignite the brandy fumes. As soon as it flames, stir the mushrooms around until the flames die down. Serve with warm crusy bread to not lose a drop of the garlicy oil. Keywords: Spanish/Portugese, Intermediate, Vegetarian, Appetizer, Side ( RG150 )

That I know, I guess I thought you meant there was no dairy in it at all. It was so pink I knew there had to be some dairy in it. As for the texture & flavor, well, tastes are subjective.

From How we ate growing up, here's part of maggiethecat's post: I'd love to learn more about this. For you, Rachel, anything. See long post in the middle of Page 2 Thank you. Quite fascinating, you may want to copy that into your Bio.

You thought there was no cream in there? Then why was it pink? I personally didn't care for it and gave Fink some (hopefully) constructive criticism. To wit, I thought it was too sweet and had too many pieces/shreds of the dried tomato. I was told that the only sweetness comes from the tomatoes themselves. Perhaps there are just too many in there? It could stand a little thinning out and a pass through a sieve IMO. On the other hand, Ozzy's Chicken Soup rocks.

From How we ate growing up, here's part of maggiethecat's post: I'd love to learn more about this.

Note: The mention in the magazine recommends Fink's Cheesesteak. Interesting, we've been to Fink's many times and have never ordered the Cheesesteak. Coincidentally, we went there for lunch today, I wanted to try the corned beef hash. It is unlike any hash I've ever had before, but I'm not sure if I liked it. It wasn't moist, more like meaty home fries (the loose crispy kind with peppers & onions in them). There was lots of meat but it didn't taste like corned beef to me. Last time we were there, a lady was raving about the hash, but it didn't satisfy my craving for the more typical diner variety -- too high quality, I guess. There was another couple there who came because of the Food & Wine article. They, of course, ordered the Cheesesteak, and pronounced it very good. Next time. Edit: I added a word, PM me if you figure out what it is!

I agree with most of the negative comments above. Really bad. If they weren't going to fully train these people then it was an unfair concept. They should have explained it more to the kids that this is supposed to be a learning experience, and not a contest. Note to Shinae: If the ingredients for the special you had planned dissappeared, then make something else!!! You are in a fully equipped restaurant kitchen. Think about the dishes you learned to make in school or the ones your family tells you are the best thing you make, and make them! Don't stand there like a dummy as if a vegetable terrine (or whatever it was supposed to be) is the only thing you are allowed to make. I mean almost anything the least bit creative would beat out Joe's lame frozen mozzarella and unripe tomato Caprese salad.

This sounds exactly like the kulfi we had the first time we went to Diwan (before the big dinner). I liked it very much and was quite dissappointed with the icy kulfi we were served at the eGullet event. Another excellent dessert was the chai pot de crème. Edit: Corrected the name of a dish.

You can get ketchup flavored chips in the US, by Herr's: I've had them, they're OK. Personally, I prefer potato chips that taste like potatoes. I even like to get the no-salt variety when I find them. Especially kettle cooked style, no salt, and cooked in peanut oil. I know, boring.

That must be the program to which we switched. Why would anyone pay to be a member?

Yes, but even if it had alcohol in it it couldn't possibly have the same flavor as the homemade stuff. The primary flavor in the commercial version is lime juice, zest is not even listed in the ingredients. So, I really doubt they'd come out the same.

Simon - you must try it with the homemade Falernum. The commercial stuff we've tried makes the drink way too sweet. The homemade stuff is much more bitter with lime zest and makes for a more sophisticated drink.

location?

We originally got Transmedia for free. Part of the rebate went to PBS and we got a 20% instead of 25% (or something like that) discount. When Transmedia turned into iDine, they attempted to charge us for the annual membership. I called to cancel our account, since we really didn't use it that much. They waived the annual fee and said they'd keep us on as long as we used it so many times a year (or something like that). So, basicly I ignore the fact that we have the program, but a discount still appears on our credit card statement once every month or two. I highly recommend calling to cancel your membership and seeing what they offer you.

I'm planning on ordering it too, since I've been looking for a large stock pot. We checked at our local Target last night and they didn't have it. Keep in mind that the shipping for this item is around $11, so the final cost is $41. Still, that seems like a good price, since I've been shopping around at restaurant supply stores & stuff too.

Chick Peas and Chorizo Serves 20 as Amuseor 10 as Appetizer. Inspired by a dish we tasted at Ole Ole Food Warehouse. I made this for the NJ Potluck. You can, of course, use dried chickpeas, but it really isn't necessary as you want a very soft texture to the beans. Rachel Perlow 2 T Olive Oil 1 Onion, quartered and sliced 2 Garlic Cloves, peeled and sliced 8 oz Spanish Chorizo, diced 45 oz Chick Peas (3 15 oz cans), drained and rinsed 1/2 tsp Spanish Sweet Paprika In a large skillet, heat olive oil. Add onions and cook over medium heat until wilted, about 5-10 minutes. Add garlic, continue sauteing until the onions barely begin to brown on the edges, another 5 minutes. Add Chorizo, cook slowly until the pieces begin to render their fat and are tender, 5-10 minutes. Add the chickpeas and stir to combine all ingredients and heat through, about 5 minutes. Keywords: Appetizer, Amuse, Easy, Spanish/Portugese, Beans, Pork ( RG106 )

It occurs to me that having a restroom attendant, especially if it is a place where the employees use the same restroom, encourages everyone to wash their hands 'cause they know they're being watched. Of course, places with restroom attendants are more likely to have an employee bathroom in the back.

I only got 8 results from a search for Chefmate and the saucepan you describe does not seem to be among them. Link to product please.

See the bottom of the first post.

One of the reasons for me starting this thread with the above, is that 7 of us went to Penang for Chinese New Year on Friday and I couldn't figure out where to post about it. So, this post is specifically about Friday as opposed to the one above which is about the restaurant in general. They had a list of Chinese New Year specials, but most of it was similar to the regular menu and we mostly ordered from that. We had: - Stir-fried Pearl Noodles - Coconut Fried Shrimp (from the special menu) - I didn't taste much coconut, seemed like just a pile of fried shrimp to me. These shrimp are smaller than the Jumbo ones I described above, but you get many more in an order so it is easier to share with a large group. - Jumbo Lemongrass flavored Shrimp - Eight appear in an order and everyone was suitably impressed with the size of these prawns - but is the flavor of them and the sauce that really wins people over. - Pineapple Chicken - Beef Rendang - Volcano Spareribs - One person wanted ribs, so I thought "let's get the one that's on fire!" But the Golden Spareribs I've had in the past may have been a better choice. The Volcano ones were a little steamed tasting from being wrapped in foil. - Tofu Nyonnya - Sea Bass Ta Chian - this really is an impressive dish if you can deal with the skin and bones. - Malaysian Fried Rice - this is a curry flavored rice dish and has cucumber and hard boiled eggs as garnish. - String Beans with Chili & Dried Shrimp - Okra with Chili & Dried Shrimp - they only have the straight vegetables two ways - this way or with Belacan, so we stuck with the same flavor with a different vegetable. They were very young okra, cut diagonally/vertically in half and flash fried, then mixed with the flavorings. Crisp-tender and not too slimy. - Peanut Pancake and an assortment of interesting drinks rounded off the meal. Oh, what I forgot to mention above is how cheap this place is. I would say the majority of the menu is under $10 per dish, the only items over $15 are the jumbo shrimp dishes and the the fish which are around $18-20. Our banquet was $27 per person with tax & a more than 20% tip.

This restaurant has been mentioned in several other threads but never got one all its own. First off, let me say that I have frequently heard poor comments about the Penang in NYC, but I have never been there. I have only ever gone to the one on Route 10 West in East Hanover, NJ, and there is a location in Edison as well. Every time we visit, I say that Bergen County sure could use one too, it’s not like the East Hanover location is likely to suffer too much. It is always packed, usually with people waiting for a table as well. It is a loud, raucous, but family oriented BYOB restaurant. The Malaysian cuisine served there seems like a cross between Chinese, Indian and Thai for the newcomer. After a while you start noticing the nuances that make this a unique style of food. When we lived in Morris County, Jason and I went to Penang numerous times. We’ve probably tried about half of the extensive menu. In the beginning we tried some of the most “authentic” dishes, such as those with the Malaysian Shrimp Paste known as Belacan, but that taste was just a little too strong for us. Another thing we’ve noticed is that they only have one truly vegetarian dish on their whole menu, Buddist Delight with Bean Curd. All the other vegetable dishes have at least bits of dried shrimp for flavor. We particularly enjoy the String Beans with Dried Shrimp and Chili. Here are some other dishes that I particularly recommend you try at Penang: - Any of the jumbo shrimp dishes, especially the lemongrass one – get them with the heads on! These shrimp are huge and very tasty. - Tofu Nyonya – a complex mix of pressed tofu, onions, pork and I’m sure many other things with a dark rich sauce. - Beef Rendang is one of Jason’s favorite curries. The chicken curry served with the Roti Canai (an appetizer) is very good too. - Most of the chicken dishes are stellar. We particularly like the Mango Chicken, which is stir fried with multi-colored bell peppers and julienne mango and served in a mango shell. The Pineapple Chicken is also served in its namesake fruit shell, but it is more of a typically flavored curry with pineapple chunks and diced green and red bell pepper, it is also just a little hot. - Several varieties of fish are available, including whole bass, red snapper and buffalo fish. These can also be served filleted if you prefer. The fish can be served fried with various sauces, there is even one that is served on fire (any dish with Volcano in the title is served on fire). However the Ta Chien (sp?) style is the one we’ve been ordering most recently. It is a whole steamed fish served with pickled cabbage, tomatoes and tofu. - My favorite soup is the Clay Pot Noodle Soup. A richly flavored thick broth studded with shrimp, squid, pork, chicken, etc, and lots of noodles. A meal for one, or a nice appetizer when shared between 3 or 4 people. The Clay Pot Pearl Noodle soup is similar, but with a different kind of noodle. - There are lots of noodle dishes available. We like the Stir-fried Pearl Noodles and Jason loves the Chow Fun. - They have some interesting drinks available with litchi or soy milk with or without grass jelly. The most popular dessert is Ice Kacang, which is “Shaved ice with red bean, corn, palm seeds, jelly, red rose syrup and condensed milk” but we prefer the simpler Peanut Pancake. Penang Malaysian Cuisine 200 Route 10 West (in a strip mall just to the west of the Home Depot) East Hanover, New Jersey 07936 Tel: 973-887-6989 or -3806 Cash Only - But they have an ATM next to the register if you forget.

Boy, nobody's posted about China 46 (their website has been recently upgraded I think) in a while (at least not in this thread). Anyway, 9 eGulleteers & spouses went there for Chinese New Year last night. They have a special menu, but most of it appears on the regular menu so we decided to order a la carte: - OX Tongue & Tripe in Hot Sauce - Spicy Capsicum Cellophane Noodles - Steamed Little Juicy Pork Buns (Soup Dumplings) - Pan Fried Shanghai Buns (Crispy Puffy Buns) - Chicken Stuffed with Sticky Rice - This was very different from the version we had at the recent Chinese New Year celebration in NYC. In that version the chicken skin was very crisp and there was little meat left under the skin. The stir fried sticky rice was mostly like that I've had elsewhere (Silver Pond in Fort Lee comes to mind), but when cooked with the chicken skin took on another savory element from the schmaltz. The version served last night was a braised dish. The chicken was deboned, but there was still meat under the skin. Instead of crispness being the major texture, it was tenderness, and the skin wasn't the point, in fact I pushed mine to the side. The meat itself was very tender with a delicious gravy from the braising liquid. And the rice was uniquely flavored with nuts and dates among the bits of pork and other small diced unidentifiables. - Superior Ruby Pork (with Sesame Buns) - "It's not a banquet with out Ruby Pork!" - Seaweed Dipped Flounder - only disappointment of the evening. Some felt it was too greasy, that maybe the fry pot was too small for the amount of fish so the temperature dropped when the large amount of batter dipped pieces were added. It was also questioned whether the fish was flounder or not. It was very mild, but thicker than most flounder I’ve had. - Sizzling Lamb - on the specials board - stuff in Sesame buns - House Special Saute - stuff in Sesame buns - Anyone else think we ordered too many sesame buns??? - Baby Yochoy with fresh Bamboo and Shitake Mushrooms - We had to get some vegetables! - Salt & Pepper Shrimp - To peel or not to peel? Do you eat the shells or not is the question. In addition, Cecil brought out some Steamed Lamb Dumplings for us to try - after we were all too stuffed to move. They were good, but I'll have to go back and order them at the beginning of the meal to decide how delicious they were. Well, I think that's everything, I'm sure someone will remind me if I forgot something. Oh, and the price? $30 per person, including tax and a more than 20% tip.

I'd like to recommend Jingle Inn Japanese Restaurant. The manager is really trying to be innovative with some of his special sushi rolls, while at the same time they have all the traditional stuff, nice and fresh. They also do the raw bar treatment to oysters and clams. In its previous incarnation it was a bar and that part still exists. They have a full bar and a projection TV system which is usually showing some kind of sports (when it's not busy they'll put on something else if you'd prefer). In addition, the bar area is a nice place for a single diner to eat. Jason and I have gone there several times and are always impressed with the food, but they rarely have more than a handful of tables occupied. Jingle Inn is on Grand Avenue in Ridgefield, right at the end of the exit ramp off of Rt 46 E.