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Everything posted by =Mark
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I'm game, sign me up!
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I consider corn a vegetable, and would have no problems serving it with a starch. Is it really any more starchy than peas or beans? As for the carbo thing as a whole, there are plenty. Carrots, beets and onions are huge sources of starches and sugars.
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Siam Garden - Red Bank. Beautiful dining room but over priced and under spiced. I'm there to eat, not visit an art gallery. Noodles and More - Rt. 34 Matawan. The opposite, really good prices bu no atmosphere. Flourescent lights and formica tabletops. Mainly a take-out place. Far East Taste - Eatontown. One of those combo Thai/Indonesian/Malaysian places that try to do too much. Mie Thai - Woodbridge. Best of the bunch. Very nice atmosphere, good prices and tasty food. The only downside is that you have to make a concerted effort to get them to make the food spicy enough. Apparently they've had problems with food being sent back because patrons could not handle the heat (I've witnessed it happen). Now they err on the side of caution and you have to emphasize if you want it hot. When they ask if I'm sure if I want it hot I reply "No, I want it hotter!"
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Haven't you ever noticed the puddles of "mystery moisture" in NYC streets even after 2 or 3 weeks of no rain?
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I drink my local tap water. When I feel I'm not getting my daily requirement of dioxin from it I eat some Ben & Jerry's Ice Cream. :wow:
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Will give them a call, do you have the number? Not sure about the 11:30/2:30 seating deal, would the first seating have to leave by 2:30? Sounds like a drag, I recall eating till almost 4:00 at a noon seating...
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I noticed that the NYC board is talking about attending the 9th avenue food festival that weekend. As usual they can't seem to agree on Saturday or Sunday, and as there is only about a month left it would seem unlikely that they will be able to nail it down before then...
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Why not? As long as it was crisp and served with a couple eggs and buttered toast...
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Simple... Trial and error. Many many errors... First lesson learned: If a little seasoning is good, a whole lot would not necessarily be a whole lot better... Plus cooking seems to run in my family, my bro was a chef in DC for 25 years. When I was growing up I was quite a fan of cooking shows, even though I did not cook much at that time, I did help out in the kitchen. While in college I had to learn to sustain myself. Soon after getting married my wife got tired of me poking around with the food while preparing dinner and I rapidly became responsible for preparing meals.
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I've always been amused by the philosophy of cooking at Le Bernardin. As I recall it was something to the effect that they believe in letting the delicate flavor of fresh seafood come through without overpowering the dish with overly assertive sauces spices or preparation. Well fine, you serve me a simple seafood dish without a lot of distracting sauces or seasoning, then charge me $40 for the plate? Sorry, but when I am dropping $150 on a meal I expect you guys to be back in that kitchen breaking a sweat and rattling those pots and pans. Also I found the austere, cavernous cafeteria-esque dining room to be a put-off too.
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Looks like I'll be dining again at Orleans Creole restaurant in Highlands tonight...
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I recently rented Tortilla Soup, in which Ang Lee retells the Eat Drink Man Woman theme with a Hispanic spin. I think I actually liked this version better. Am still waiting for Dinner Rush to be released...
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My Bro and I walked down to the Metro North station from the country club, so public transportation would be doable...
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If that's the case, why do I have to travel from Monmouth County to Woodbridge to find a decent one? I didn't say they were all decent! There are only 2 Thai places in Monmouth County that I'm aware of. This constantly amazes and angers me given the number of great ethnic and regional restaurants found here, but then you turn around and they are opening another Italian or Chinese place. What gives! Siam Garden in Red Bank is just too overpriced in my mind. Granted the room is beautiful, but given the price I'd just as soon save my money and splurge on a meal at Vong in Manhattan. The other place is a Thai Noodle shop in a strip mall on Rt. 34 in Matawan, it's not that great and the ambiance is florescent lights and formica tables. I guess I'm stuck with riding the train to Woodbridge for dinner at Mie Thai (Which I did yesterday!)
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I'm Game! :wow:
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Starting at noon they serve a typical upscale brunch buffet with steamship round of beef, turkey breast and a huge roasted salmon fillet that they slice to order. There are also an assorted selection of sides, salads and such, but this is just the beginning... Every 10 or 15 minutes the waitstaff brings out a series of appetizer sized portions of prepared gourmet dishes. Pan seared baby lamb chops, huge gulf shrimp with assorted sauces, pancetta wrapped scallops with basil aioli and much, much more. It is sort of like a long, unscripted tasting menu along with the buffet items. Much like the China 46 meal you really had to pace yourself from the start. There was much oohing and aaahing as each course seems to try to top the previous ones. This and all the champagne you want goes on for like four straight hours. Back in 1994 this all was had for approx. $35 (Of course one of the nicer aspects of that brunch was that Prodigy picked up the whole tab, and I think there were about 30 of us! That would be a nice touch for eGullet to ponder...)
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Hey Rosie! Do you think it would be a good time to reprise the brunch that we did at Xaviers in the last century? I know that it is a NY establishment, but since you helped organize the last one I figure you might be able to figure a way to get the ball rolling. Maybe we could incite the NY board to host it? As it is an all inclusive deal with endless fabulous food and champagne it seems cut out to be a perfect venue for an eGullet event. Whacha say? Rosie, my Bro Rich and I at Xaviers brunch with food writer John Mariani in Spring 1994.
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If that's the case, why do I have to travel from Monmouth County to Woodbridge to find a decent one?
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My favorites at Mie Thai are the green mussels sautéed in Thai basil and chili sauce appetizer and any of the half dozen or so dishes featuring the crispy roast duck. So, why haven't you made any of the eGullet dinners?
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How would adding brisket, a very lean cut, increase the ratio of fat to lean? Did you retain the fat cap?
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Ray's Seafood in Little Silver, Blue Marlin Jamaican in Bradley Beach, La Chalupa Mexican in Red Bank, Mie Thai in Woodbridge, Little Szcechuan in Little Silver, Memphis Pig Out in Atlantic Highlands, Atlantic BBQ in Belmar.
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This past Sunday the New Jersey chapter of eGullet had their 2nd group meal. It was convened at China 46 in Ridgefield, which advertizes authentic Shanghai food. Having not been to Shanghai I can't really comment other than it was the first time I ever had fish tripe... :wow: The food was very good, although there were a few texture issues (jellyfish and the afore mentioned fish maws), all in all there was a fabulous four hours of solid non-stop dining! There are already rumblings over when and where the 3rd NJ event will happen... Egulleteers in the dining room at China 46 The menu of courses served: 1) An assortment of Five Cold Appetizers, including Spicy Capsicum Cellophane Noodles. 2) Two kinds of hot dumplings: Soup Dumplings (or as they call them, Steamed Little Juicy pork Buns) and Pan Fried Shanghai Buns (which have the texture of steamed buns, but are fried on the bottom, I haven't had these anywere else). 3) Soup: Shanghai Casserole 4) Steam Dungeness Crab over Chow-Fun Noodle w. Minced Garlic (this is not on their regular menu, boy was it good!) 5) Superior Ruby Pork - A giant pork shoulder with mixed herb simmered for hours. Served very tender as melt in your mouth. 6) Fish Maw & Mixed Seafood Simmered in White Sauce 7) Steamed Whole Fish (last time we had black bass with ginger and scallions) 8) Pepper & Salt Shrimp in Shell (once again the best version of this dish I've ever had!) 9) House Special Sauté, Accompanied w. Baked Sesame Bun - Sauté chopped firmed to-fu, ground pork and chives, then stuff it into baked sesame bun by yourself. (The sesame buns are like crispy pita pockets, they came with the Ruby Pork too, happy happy joy joy!) 10) Shanghai Treasure - A unique vegetarian dish - Edamame, tofu sheets cut as noodles, seaweed (Unique isn't the only word to describe this, I'd include delicious and refreshing, too.) 11) Stir-fried Rice Cake - Rice cake is more like pasta, a little bit thick. They are very tender & smooth. (These were like noodle coins, chewy like thick chow fun. Very good.) 12) Dessert: Sweet Rice Balls, coated with Black Sesame and Peanut, stuffed with Red Bean Paste. And, of course, sliced oranges. The Kitchen Staff:
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A couple of images of the eGullet Dinner: Egulleteers in the dining room at China 46 The Kitchen Staff:
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Frank Zappa: "Talking about music is like dancing about architecture."
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Orleans has been open about 7 weeks. Not sure about the chef... It's a couple blocks south of Bolero. By the way I've never eaten there, is it any good?