Daniel

A really attractive girl that can cook is fine by me.. A really attractive girl that can't cook is fine by me.. Speaking English is opitional as well..

It is exciting to hear the steaks are good too.. I guess next time I will go steak and paella and skip out on the tapas.. I also wanted to add that this place is owned by the same people who own http://www.segoviarestaurant.com/reviews.html in New Jersey.. Met the owner on my first visit.. Young guy, extremely friendly and sharp.. He spoke of the pains they had transforming a KFC into this pretty spot..

Went back last night.. Had a really nice dinner.. Went less with the tapas and more with the traditional "Newark Style" experience.. I arrived earlier then my guests and had a couple of drinks at the bar.. I was happy to see they had Hendricks Gin.. With my drink they brought me a small plate as apart of there happy hour.. Chorizo.. Very nice wine and paprika flavors to it.. Started with fried stuff mussels.. Lots of chopped mussels with a mainly pimento stuffing that added a lot of sweetness.. Really enjoyed these.. Pork on a stick for the little one.. Pork was kind of dry.. Came with Potatoes Bravas We didnt know the pork came with potatoes so we got another order.. Still not so bad having too many potatoes.. Then we went with the chicken Villaroy.. Chicken dipped in a bechamel and deep fried.. Whats not to love.. Crunch, bechamel, chicken.. Its hot and gooey chicken.. Hearts of palm salad which I dont think I even got to try.. We also ordered a paella valenciana.. Lobster, clams, shrimp, scallops, mussles and on the bone chicken.. This was split between four people.. We finished everything and it was the perfect amount of food.. If you ordered this dish for yourself, you will have food for the next few days.. The rice was incredibly moist and flavorful.. Its very upsetting to get a dry paella.. Seafood was cooked well and not dried out.. A very nice paella.. Miss K rocked the mousse and nut filled crepes.. They were great for her, I was happy with my one or two small bites.. When someone is glaring at you with a fork in stabbing position, you tend to take smaller bites.. Eventually she just goes right for the mousse.. We opted against the flan and went witih the creme brulee. It was very nice.. At the end of dinner they brought us free shots of something orangish.. I was really happy the place has improved cooking wise.. The service continues to be really wonderful and friendly.. I will be coming back here soon.. The place has wonderful sangria, it has good food, good prices, good service.. It reminds me of how much fun I would have going out with my family to these Spanish/Portuguese places in Newark and other towns in Jersey..

The girl is smaller then me.. If she starts getting sleepy, I will no to get the hell out of there..

Didnt the chef recently leave there?

Johnder you have offically become Momofuku Ko's first regular..

I just don't understand what the big deal is.. The guy wants to have a small restaurant with seating like this.. He is creating a buzz that is driving everyone crazy.. He is saving money on a reservationist and phone lines.. Let the man do what he wants.. This thread is bordering on creepily obsessive..

Ok so this is an email I just received from my wonderful girlfriend.. She is the planner and a really good one at that.. I am just going to cut and paste the email in its original form.. Dear Daniel, the most handsome, caring, giving, wonderful guy I know.. If not for you, my sky would fall Rain would gather, too Without your love Id be nowhere at all Id be lost, if not for you Ahem... "56 hours and counting.... Here is our schedule: Friday, March 21st: ARRIVE IN SAN SEBASTIAN AT 10:30am dinner: Arzak (9pm) Saturday, March 22nd: lunch: Mugaritz (1:30pm) dinner: ? Sunday, March 23rd: lunch: Extebarri dinner: Any great restaurant in the Bilbao area that will be open on Easter? Monday, March 24th: lunch: ? dinner: ? Tuesday, March 25th: lunch: Extebarri (yes, yes....a second lunch reservation....) dinner: Any great restaurant in the Bilbao area that shouldn't be missed? Wednesday, March 26th: lunch: Arzak (1:30pm) dinner: ? Thursday, March 27th: lunch: Akelare dinner: ? Friday, March 28th: lunch: Kursaal (1pm) dinner: ? Saturday, March 29th: lunch: ? dinner: ? Sunday, March 30th: lunch: ? dinner: ? Monday, March 31st: 11:45 flight back to the USA As you can see we've left almost every dinner spot free. We really plan on doing the tapas bar hopping for our daily dinners. Below is a list of places, along with what we believe their specialties to be. Please let me know if we're missing any!" Bar Bergara Ganbara Astelana fishcakes La Cuchara De San Telmo all foie gras dishes, trotters, sweetbreads, snouts Casa Gandarias foie toast, solomillos Espaldita Alona Berri cod tapas, mushroom cakes with gizzards Txepela anchoives with spider crab, anchoives with sea urchin Bara Casa Senra mushroom mousse with ceps, all meats and cheese A Fuegro Nero La Cepa Casa Vergara Ormazabel Bar San Marcal Lagar

If you make grits, add it to the grits and that let cool.. The roll into balls and fry..

Grasscity has one too.. http://shop.grasscity.com/shop/grasscity/MISP39.html

I mean, I have made 4 whole tenderloins on cast irons in my kitchen with the fan on.. The charcoal I would be using is the Japanese White Charcoal which burns very clean.. I have high ceilings in my apartment.. I too have used similar devices in restaurants without a hood..

What if you bought a carbon monoxide detector..

I found this Japanese Konro small grill and have been wondering if you can use it or other grills indoors. Thoughts? Konro Tabletop Grill

Its St Patricks Day.. No corned beef and cabbage a la sous vide?

I have no use for ketchup outside of making cocktail sauce.. I prefer mayo or gravy on french fries.. Mustard and mayo on burgers.. What else is ketchup used for? The little one puts mayo on everything too.. Now that I think of it, I dont think we have had ketchup in the house for a couple of years now.. Actually I do like ketchup on potato chips but I rarely ever did that.. Though recently, I was putting this tomato paste on potato chips as I was making the little one a sandwich.. It was pretty good.

I like how they went with the old school wooden bowl.. I use to have something very similar in High School.. I thinkl all one needs is some rubber tubing and a Greatful Dead album..

I was thinking with a magnifying glass... I cooked ants a few times, never ate them though.

Had a very chill day of being alone in the house after cooking till late last night.. In efforts to not get out of my drawls today, I Made venison steak au poivre (with half and half).. Used an armagnac cause thats the only thing besides Campari, gin, or wine in in my house... Made a large Cafe au lait (w/half and half) and stole half a twix from the little one's Halloween bag we forgot about.. To finish, I drank a little glass of a 79 sherry and made had some cheeses left over from last night. I feel rather slothy.

I just hosted a business dinner at Mina's place in LV.. The restaurant was called Strip Steak or something like that. Because of the amount of people, we pretty much ordered everything on the menu... I really enjoyed the sides a lot, a lot.. The spinach souffle, the stuffed artichokes and the mac and cheese stood out... The mini foie gras burgers, crab lettuce wraps were some of the better starters... Interesting how they cook the steaks.. They poach in butter the steaks, olive oil the lamb, up to the proper temp.. They then finish on the grill.. I had a kobe ribeye that was wonderful.. Mt only complaint, no bone.. I wonder if Mina's in AC is the same?

I wouldnt want my wife and kids around people crazy enough to wait an hour for a burger..

Is one able to choose drinks and wines at Momofuku Ko.. I wonder if a customer that was known to purchase crazy expensive bottles of wine would get special treatment.. That would make sense in my book.. But a 12 person restaurant, I really enjoy this new concept.. Not because it is sticking it to the Elite Entitled Snobs or whatever that angry poster said but, its just something new..

Made white asparagus last night.. I cooked it at 87.7 for about an hour.. It came out a tad bit over cooked for me but, still really nice.. Just added a little butter in the pouch, then covered with crawfish and tasso in a creamy stock mixture made with the shells.. Also served beautiful double cooked pork chops I had brined but, couldnt bring myself to sous vide.. Grilled and finished in a super hot oven for 5 minutes..

Some cookbook from a food network star someone probably gave me as a present.. Not that I am embrassed by it but, its pretty bad..

Has this been answered? What if I fill my water bath up with stock and cook all meats in a broth no bag...

Keum Ho Jung 518 Old Post Rd Ste 12 Edison, NJ 08817 (732) 650-1588 Came here the other night with a group of people. It was a Friday, booths of 4 to 6 filled the restaurant.. It was full but, not hectic.. We went with the little one so there are some obligatory items that must be ordered.. Fried dumplings go with out saying.. The first thing I noticed was the perfectly crispy, outer shell.. Was most likely deep fried.. Despite this being a love of hers, these were a little too fancy.. The pork was really wonderful in my opinion.. However, there was ginger and scallions added to the mixture.. The ginger kept the meat moist, the whole thing felt a little more loafy then normal.. These were great.. My parents recently discovering Panjuns, were looking forward to trying a different version.. This had scallions and various fish.. Nice large pieces in the mix.. Again, well fried.. One thing I have noticed recently is to order appetizers first, then order the BBQ.. I dont know what tradition dictates but, its more enjoyable tp eat with no banchans and or hot grill cooking in your mug.. This at least calls off the banchan brigade for a little while.. They retreat but, you know they are coming back in 5 minutes.. With an expression on their face as if you never had the conversation.. So we order starters first and then order the meat afterwards.. Next up was cold noodles with pickled skate on the bone.. Wonderful chewy soft noodles, sliced up Asian Pears, and tart raw skate on the chewy bone. All sitting in a chilled subtle sweet broth.. Action shot with the scissors table side.. Classier then table side cesar, guy just rolls up with some hair clippers. Ok, so now I am ready for the banchan.. That and another bottle of Souchu.. Might not be able to spell it but, I have no problem ordering it.. Also this pause takes them off hover mode immediately.. I hate when you have like 3 or 4 people pushing you along all night.. Banchan.. Notice the Budweiser on the table.. This was a result of a 5 minute conversation my father had with the waiter.. He didnt want an OB with me so he tried to get a lite beer.. He tried his best to explain but, conceded with the bud.. Nothing was bursting with freshness.. The usual suspects. How anti-climatic.. I am missing the money shot.. A big old pile of two portions of Kalbi.. Served with the bone.. They tried to pull out this little side gas burner plate but, we insisted on charcoal.. Lady gave us a little hard time but, 40 dollars of beautiful short ribs gets cooked on charcoal.. No photos but, it was pretty spectacular.. Pulling a rookie maneuver we filled up on the free salad and breadsticks.. The burning white charcoals would have been great with a lot of things.. So out of my two choices in Edison, I like this for the meat and panjuns.. The other place for dumplings for the little one, there cold noodle dish, banchan, and the friendly friendly peoples.. This menu had some things that might be good in groups.. Fried chicken with garlic might be something to get for the table.. Different dishes with Fish Guts as featured ingredients. Will be on my next order. All in all, if someone goes to both, there is a good chance of leaning either way.. If I have advice to offer, always ask for charcoal, dont let them pull the bunson burners out on ya.