herbacidal

Yea, that's about what I figured once I actually thought about it for more than the time it takes me to type it.

Most true. If you think about it, when have you ever heard of a restaurant sold from one person to another? A partner may buy the other partner(s) out. Short of that, restaurants tend to be operated by the same people that started it. Unless the next generation takes over, as in older restaurants. Or it goes out of business and is sold in bankruptcy.

Yes, but do you really want allow the formation of a mob? Thus far, the Bourdain worshippers here have been relatively well behaved. Once you allow the numbers to grow significantly and gain in emotional extremes, potential problems, the darkside will cloud everything.

Gotta be Ribena. And yes, it's vile. Hey, watch it! I loved Ribena. I think I probably still like it, except I haven't had it in a decade or more. Good stuff. Right up there with headcheese and mountain oysters, except I haven't tried those yet.

Only been to Seaside Heights once. I can imagine the shore being sorta cool right now. All the tourists gone and stuff. What does durian have to do with Star Trek? Did someone make a comment about it being a fruit from the show or something?

I'm running a Star Trek-themed food festival - we do it every year and it gets in the South Jersey papers for the "wierd factor".

BTW, Yes I would agree 30% is wholly unrealistic. If you can do 20%, you should be jumping through hoops. I would set a target of 15% personally. Along the way, you can tweak operating costs and move upwards if you like. I would doubt many investors would take on debt in a restaurant, for the various reasons discussed that distinguish restaurant investors from most. There has to be tons of other debt available on the financial markets that has a better risk-return ratio. The 3Fs might be willing though.

That's only operating costs. Startup costs is going to be very significant in most cases. In the rare case you can find an intact acceptable space, you still need to do something to it to distinguish it in the minds of many customers from the previous incarnation. Repaint walls, change style of chairs, etc. Regardless, in that situation, it's still a lot cheaper than wholescale renovations, so snatch these places up.

Sounds good. I also like the Craig Camp idea. I'm too lazy to go back through and find out who the other Down Under blogger was. At this point, I remember bloggers' areas more than I remember them. We've had 2 from Philadelphia area, 1 from northern(?) Wisconsin, 1 from Vermont, 4 from DC area, 1 San Francisco, 1 Malaysia, dual from Japan, 2 Australia, 1 Vancouver, 1 rural England. I know I've left some out but that's what I can remember right now. Let's not focus too much on the next blogger right now. We have a few days to do that. We're only 3 days into yours and we've heard minimal amounts about Al Michael's eats. Other than a whole lotta butt.

I believe the original Teriyaki Boy is somewhere in Manhattan. Teriyaki Boy is a name whose rights were sold to operators wanting to use the name to open fast food sushi operations elsewhere. My father owns a small piece of the Princeton one. I'm not particularly impressed with most of Teriyaki Boy's stuff. The one in Philadelphia at Liberty Place used to do so much volume it pre-made all of its sushi. But I believe the one we have in Princeton, it's made to order. We don't have near the amount of business, and it's okay to do that. I've had some pretty good sushi there. Of course, by no means is the fish quality of the highest order. But it is quite acceptable for takeout fast food sushi.

Hmm, so I've set the high number for the repayment, and you have unintentionally set the low number with the deposit. As I see it, you accepted the food albeit. That you accepted it all means they should get something, but we're not in argument about that. The fact that you didn't want to make a scene doesn't have anything to do with how much money you should/should not pay. My reasoning is, by giving him 50%, you're basically paying him for materials and a few expenses, but not allowing him to make a profit, which is about right, since you did get food out of the exchange, even though you subsequently gave it to everybody to take home rather than enjoy there. Anyway, I think you can argue from now until your 50th anniversary about exactly how much is appropriate.

When I was younger there were many that admired mine. There continue to be many that admire mine.

Actually, I think we had 2 from down under in a row, or really close together.

I've been to both of those places, James. Like I said, I haven't had one of those in a while, I've been getting chicken when I get them. I'll try and get one next time just to check if it has souse. It does have this other meat-type thing that I remember. No clue what it actually is. I think it was a white-grayish color, texture does remind me of liver, so it might be what we're talking about. We called it something like jia luu in cantonese. No idea how to say it in Vietnamese, although I have seen packages for sale in grocery stores.

You mean the one with Vietnamese cold cuts? I've had that, not in a while though. Where do you get yours?

To me, bells and stars would obviously be the same. I interpret the use of bells as nothing more than an attempt to make the rating system a smidgen more Philly-centric. 4 stars-4 bells Or I could just obviously be wrong. With regards to dearth of BYOBs reviewed, I tend to lump all the reviews ( Inquirer, City Paper, Philadelphia Weekly, Philly Mag, etc.) that I read together in my mind. Once in a while, a few months after, I'll actually remember who reviewed what. I do remember that he reviewed Melograno a few weeks ago. Upon a search, I find he has reviewed: Sabor Latino (Upper Darby), Kabob Palace, Tartine, among others. Some of those may not be BYOBs in people's traditional image, but I would say they are. I don't go to them for fine dining or inventive cuisine, very true. The noise level issue was already addressed in sidebar, as noted. While It may be better to have included it in the main body, perhaps it was shifted because of space issues or whatever else. I'd be willing to give him the benefit of doubt. I don't really know the difference between 82 and 70 decibels as far as the perceived ear. I also haven't perceived Laban's indications that noise level was a dominant factor in many of his reviews, but I also read tons of stuff, and that may have just slipped though. With regards to four stars to less haute food, yes I think he should consider evaluating things along those lines. If he reviews Tony Luke's, Taconelli's, La Lupe, Standard Tap, etc, I don't doubt he might. He's already given 3 stars to Country Club Diner and John's Roast Pork. But now you're going into his choice of restaurants to review rather than the scale on which places are judged. Which is another source of endless debate that I'm just not going into because I want to go to bed. Now as far as the rating's affect on future Django business, that's another story. I do hope they're ready for the changes. But I don't take that into consideration when looking at the fairness and validity of a rating. Perhaps if they do take care of business in the next year or two, they can even start planning an expansion/move for a year or 2 from now, if they want. I too am rooting for Django, to continue to set the bar for BYOB food in the area. I think they are becoming a parallel to what makes NYC an awesome dining destination, the neighborhood restaurants. They are already very well along that path.

Mongo, Don't especially want to make a big hubbub of it at this point, but I have to side with you; however, we do only have your side of the story. If I was trying to mediate the argument, I would ask: Is there a tape/written copy of your directions to the Indian caterer? Did you inform the Indian caterer of your timeline? Again, is there a tape/written copy? Was specific details like choice of chafing dish in writing? You got food finally, at the end. If I were in your shoes, I'd probably have given them 50% of the agreed upon price.

I promise. No DCers. How bout someone outside the US? If you qualify, and you're interested. Send me a PM. More tomorrow, Al Hey, I gots no problem with you finishing, ya hear? Besides, been wondering how you or Tommy would sound like in a blog. I do think someone outside the US would be nice. Europe outside England. I don't know offhand about any posters in Latin America. Russia would be awesome and Eastern Europe as well, but same problem. Hawaii. That might be interesting, although a longer wait might be better, to contrast with Shiewie and Torakris. There's probably a few parts of the US that aren't touched yet. Only one in Canada was Vancouver. You're requesting volunteers? I'm out. I already did mine. Jenny, I'm not really saying it's your fault. Although you are supposed to badger, heckle, and embarrass the next one into blogging. That's how Ronnie Suburban and Ling got me to do one. Kicking and screaming. All in all, it was okay.

Actually headcheese sounds interesting. So it's "sausage or jellied loaf made of chopped parts of the head meat and sometimes feet and tongue of a calf or pig "? Sound good actually. Where is it served? Gonna hafta add it to the list. Mountain oysters, haggis, and now, headcheese.

That cooking out of the coat closet think is whack. IIRC, (and my memory of this particular incident is hazy at best), in the worst incident I remember, the party chef was speaking to the client or a member of the family. The client pointed behind/to the side of the chef. The chef looks over. He sees his chef coat, which is hanging on the side of the tent, on fire. The chef quickly throws the chef coat onto the ground and stomps the fire out. The chef resumes the conversation with the client.

Not to be picky or ungrateful Al Michael, but I think after you, it's time to spread the love. 3 in a row from DC area is enough. Find someone in an area that hasn't been touched by a blog yet. Just my opinion though. Of course, you're already dead though. Killed when that giant comet hit.

At this point, I'm trying to figure out what a laundry pole is. Is it a pole that you set a reasonable distance from a building/another pole as a base for string/wire for drying laundry?

Okay, he's never given any other BYOB anything above 3 stars. Django is his first. Isn't it somewhat well explained what he liked and what he was looking for that made him determine Django was of the highest caliber? He used more space for this review than I've ever seen, although it could be said that in parts, he doesn't give the same depths that he has in past reviews. Please elaborate further on what you mean by the current system being inadequate and unfair.

I agree with this. I've no problem with LB building a ceiling into his reviewing system; that's one way to define his job, and you can take it or leave it. But that ceiling shouldn't be glass; rather it should be... um, whatever non-transparent ceilings are made out of: plaster, I guess. And it should have signs clearly marking how high it is, and maybe some Mötley Crüe posters attached. Methinks this is way too metaphorical for a simple campesino like me to comprehend.

About six to nine hours ago I was thinking it's been a while since you posted anything.