Kim WB

First of all, there's no clucking, Secondly, I lived it, loved it, done it...and could probably tell tales to knock your socks off and then some. I'm not judging the moral fiber, I'm not claiming they are weak, deplorable people..I'm saying that there are other ways to reduce or work off stress, and that Ramsay should not be blamed for Dempsey's drug use. Drugs and alcohol might be the most prevelant methods of stress reduction used in some kitchens, but they are not the only methods. And I know a number of former users who straightened up, grew up, and are doing their best creative work ever. edited to add that I'll give you a ll the benefit of the doubt for claiming the award for highest stress job, but only because its a food site. My husband needs to make a 300 k payroll every two weeks, that's a lot of affected families if business tanks...I think its presumtuous to claim that all other stresses pale compared to those found in the kitchen.

Albie, For nearly a year, Stage Left has not had an adjoining wine shop. they closed it during their renovations last summer, and made it into a dining area..a very successful, warm and welcoming one at that. I stand by my opinion..while the list has a nice selection of cabernets, I was not impressed with their Italians list, specifically their ST's. The restaurant has greatly improved, and I guees my wishing they had a more diverse list is a backhanded compliment..in that I think their food is really worthy of serious match ups. And, while they did indeed have some small quantity producers in the wine shop, their prices were insulting..and my husband has a serious cellar and is not afaid to outlay some bucks for his aquisitions. And, I respectfully disagree with you in your faith in NJ Monthly, which does not carry a bit of sway with me...Lahiere's...deep on 20 French wines, not even a decent Cab in the bunch, and 15 Pinot Grigios...and inedible food. La Fontana I like...I'm a sucker for that old world flair...and never met a well done cream sauce I didn't like..the wine list is good, because it happens to reflect what I prefer, but I would not say its comprehensive or diverse. Also, welcome to e-gullet. It seems like you are familiar with some central NJ places, and I look forward to hearing about your views and opinions..

Ditka's Dogs were good, too..do they still have them in the burbs?

Where did you get these facts from? Every landscaper I know is high all the time.

I was in the Shanghai region, Hangzhou, so it was Shanghai style Chinese..And even suring the time I was in the Southern Provinces, namely Guanzhou where the consulate is, htere are a variety of style restaurants...that's where i had the dumplings, but they were definitely in a Shanghai style restaurant..they are very distinctive from the Cantonese ones. However, even within a region of mainland China, the transportation systems are not great..so a city by the coast or River is going to have seafood dominated dishes, while inland might be more pork...but the same style of cuisine might be used. I'm no expert, either...while I ate amazing foods, there was a constant language barrier, because we were mostly in smaller cities and towns. In Hong Kong you can ask a million questions about the food, no problem, but in Nanning, for example, you just smile and nod and point a lot!

I've been thinking about the soup dumplings, and trying to compare them to the ones I had in China. I've decided that the ones I had in china were definitely crab and seafood...there was a very strong broth in the dumpling. the China 46 versions had the texture down, but these were much more "subtle" tasting...they were great, and I guess my initial lack of enthusiasm over them was more because I was expecting a very strong flavor, and got a delicate one. Rachel mentioned that they come in a pork/crab variety, but that the crab was not dominant..so I doubt even this version will be quite like the ones in Nanning.

oh, puleeze...that's the oldest excuse in the book. No one MAKES anyone take drugs..this guy could have bought a heavy bag, watched game shows..there are lots of ways to handle stress besides using drugs. I have empathy for anyone who is addicted to drugs, alcohol, food, sex, whatever...but no one is helped if we don't acknowledge personal responsibility and choice.

from an expert's mouth... you are so bad...

I love the Beard Recipe...Chicken Stock, and double chicken stock...its on right now..I make the first batch, triple it, and freeze most of it for stock. Then, I buy a Bell and Evans..don't talk chix to me..that's the ONLY one I use...and take the reserve stock, add the whole 3-4 lb chix, and make a double chix broth..you use the poached chickens on the first night in something,or pull off the meat for salad or sandwhcihes... then freeze the rest of the double strenght broth. ...when you are sick or lazy, you defrost this, add a bit of ginger, and buy a pre cooked roaster, and pulloff the meat and add it...or any precooked chix thing..I have even used the perdue shortcuts grilled chix package..when you are sick, its the best.

I don't think you are confusing chefs and leaders..but chefs and COOKS..isnt't the above the description of a cook?? edited to add that I like slkinsey's maestro analogy. but I wish SLkinsey had an easier name, is kinsey ok? Let's get this straight, it's my maestro analogy -- just read the first post. SLkinsey just gussied it up a bit, that's all. And for the record, I was at a bar once, and Leonard Bernstein was there, and someone came up to him and said, "how ya doing, Maestro." So, in fact, maestros are called "maestro" off-the-clock. FINE,becasue it is much easier to credit STONE as opposed to a person named Slkinsey!

agreed..but if he just cooks rice, he's a cook. If he leads, teaches and manages a group of people to create a great venue for him to serve the rice as part of an inspired dish, he is a chef. Tommy, do not try to fit this in to your synopsis!

I don't think you are confusing chefs and leaders..but chefs and COOKS..isnt't the above the description of a cook?? edited to add that I like slkinsey's maestro analogy. but I wish SLkinsey had an easier name, is kinsey ok?

I don't agree..in point, I think its the "I wanna be a superstar" kinda cooks that mvoe from place to place. lasting 6 mo here and a year there...unwilling or unable to work with an owner , a staff or a system patiently enough for the establishment to be what he /she wants it to be... It takes fortitude, loyalty, and patience to create high caliber food...there are many talanted chefs who have the passion you describe, but not the people skills or management skills to contribute to an environment that appreciates his talent. I've seen assholes with plenty of passion take over a kitchen, and in 6 months the place is either downhill, or on cruise control...both harmful IMHO. A chef needs to be a manager, a leader, and a creator.

I think the title also includes respect,and the ability to manage a team. A person like you described can meander from job to job, flit in and flit out, and never get respect from his cooks. Unless that's what you meant by fatherly demeanor..though that sounds less professional than just being a straghtforward, fair kitchen manager.

Feeding a yen, huh?

Rosie O'Donnel used to stump for Drake's Cakes on her T.V. show. Now there's a discerning palate. Hey, don't be dissing Rosie, PT Cruiser boy!

American Grill and Lu...a port in the storm of life!

Drakes, Drakes for goodness sakes!

Shelton Assoc LLC owns 10.34 acres...that's the restaurant and gardens and parking... the resto fo the land, a much more substantial piece, is owned by an investment group..but apparantly, the entire package is being sold together.

Yes, I had heard the same thing..but Shelton only owns the restaurant and part of the land, but most of the acreage is in a partnership..and I think, (someone will correct me if I'm wrong, I'm sure), Dennis Foy is part of the partnership. I heard Shelton was looking in both Philly and NY...and my first impression at hearing the price is how LESS expensive it is than I thought it would be..a big issue would be if the develpoment rights have been bought by Hunterdon Cty Open Space or related entities...if the deed has restrictions, the land is appraised for less.

Per week? Per day? Per what? $5 a day. I think Chicken strips are 2-3 bucks or something, plus juice and fires and whatever.

Lou, this is a very, very busy man. Dogs to meet. Dumpling lessons to give. Iron Chef reruns to review. I think you're expecting a lot from our guy Tommy.

My kids take $5. I have always hoped that they bought food with it.... They have cafeterias with vast selections, although I suspect that fries and chicken fingers are the daily staples.

Funny, this was a brief discussion at Table one at the NJ egullet dinner last nite..I drink beer because I can't comfortably drink enough to get a buzz...so on a night when I have to drive, one or two makes me feel "all fulled up", and I don't need to concern myself with impairment.

However, Beans, in your expereince, don't you find that your behavior is an exception to the rule? I have never, in 10 years of selling real estate , met a serviceperson who did not run into trouble qualifying for a mortgage because they delcared that they made 22k, and wanted to buy a 300k townhouse! It's also prevelant with hair stylists and small business owners. so I'm not just pinning it on waitpersons! My husband often order multiple bottles of $200 plus wine. He tips 20% on the meal and first boottle,and a flat 10-15 bucks per bottle thereafter. I know for a fact that servers fight for his company's table a the high end restaurants he visits, so he must be in the ballpark. Of course, I am talking about bills that excced $100pp before the wine... I think there is a medium ground between "tipping 15% on the entire total" and " eat at home if you don't want to pay". edited to add that I was a waitress for 5 years.