jhlurie

OFF TOPIC: BTW: Ellen, off-topic, I like the new direction the forum is taking. eGullet was probably a bit of a waste of your talents when nobody participated here, but the wider scope here now is really helping. You might ask Jason or Steven to define somewhere centrally (or maybe you yourself can do it with one of those "pinned" topics at the top of your forum) what the expanded format is all about. I know myself (since it's a shade off something we talked about here months ago), but for a newer user the few words ("Off the beaten track and out of the ordinary") on the main board aren't nearly enough. ON TOPIC: Bringing food in? Yes it is ethical. Not just for economic reasons, not JUST for reasons of variety, but mostly because the theater should not be supporting itself that way. I make an exception for struggling art theatres, but have little sympathy for the mega-chains, where the profit margin is huge. One thing I'd really like to talk about is the phenomenon of "Restaurant/Brewpub Movie Theaters". These are few and far between, but the idea fascinates me. Anyone here been to one?

Ellen, Have you ever considered writing a book specifically about the trials and tribulations of a woman traveling internationally? If it was a combination of a dramatic travelogue and practical observations, it'd be "Oprah Book of the Month" Club country for sure for you! :p :p :p

Suvir... it was a New Jersey section Review. The Times doesn't allow people in New York to see the New Jersey reviews. They don't archive them on the NYT website. They disappear into the mists of time except when posted on poster-board with big blow-ups in the lobbies of restaurants who get a good review. Asimov and Grimes don't "bother" with Jersey. The review was done by a gentleman named David Corcoran, who is usally dead-on in his reactions. More here and here. Heck, I'm not even from Jersey originally. But when I lived in NY I would have appreciated a way to read NJ restaurant reviews.

On the "Buffet" issue: it really depends on whether the Chinese catering is for the informal part where everybody gathers and eats appetizers before dinner, or for the dinner itself. I've actually been to many functions where the pre-dinner portion was Chinese food, buffet-style, and the main dinner something else. Of course in all of those cases it was non-Chinese attempting Chinese food. Theoretically--if you were a really rich S.O.B.--you could use two seperate caterers.

Haven't you been to Ollie's in New York, Rachel? That's the place up the street from Sardi's (also, as I recall there is another opposite Columbia University, and at least one other location downtown somewhere). While they are far from the BEST on this list (I'd consider Sally Ling's, if a place like China 46 couldn't do it), they probably have the best established catering business being a chain. Panda Forest, in Paramus, by the way is only so-so. Competent on a number of dishes but with very little originality. Look See is a place in Ramsey (not far from Kinchley's Pizza, actually) that does a good popular Buffet. Very good for a buffet (and a buffet is certainly more like what you'd have for a wedding), and worth eating if you are in the area, but I'm not sure they are "wedding quality", any more than Panda Forest is.

Can someone with an appropriate background speak about the regional differences in Mexican food? I know some, but I'd like to hear some expert info on this.

for those of you dying for a chef2chef fix (you know who you are!) the current link for the page with eGullet is: http://chef2chef.net/rank/inter2.shtml Of course, if it bothered you THAT much, please seek treatment somewhere!!!

I get the feeling that if someone else planned it, Señor Shaw might show up. :D

The main sign on the road still says Sin Goong Jin. But smaller signs inside have been changed. I have no idea if the new incarnation of the restaurant is still open 'till 3AM. There may still be some connection to the old Sin Goong Jin because I thought I recognized the hostess. But maybe she was simply kept on...

My Dad was in town briefly last night, and because he's got this odd thing about always getting a deal, he talked me into going to a restaurant which credits frequent flyer miles into his account (don't ask about this odd psychological condition, it's a bone of contention between us... but if you really want to participate in a ridiculous program like this, apparently the airline is Continental). The list of participating restaurants in my area was small, but finally we decided on what seemed to be a new Korean restaurant in Palisades Park--called "NY Kom Tang". We went to the address specified and wound up at... Sin Goong Jun. For those of you not familiar with Sin Goong Jun, it's somewhat famous for being the best food available in Bergen county at 3AM. Quite a distinction. Or perhaps I should say "was". The place appears to be under new management. The front entrance is being rebuilt and the signs changed. As for the food... the jury isn't in yet. Because we were in a hurry we didn't order BBQ,and that's the real test of Korean food. The Sushi and Bibimbap the two of us split was passable, but that's hardly a comprehensive test. Has anyone else eaten here since the management change? Has anyone eaten in the "New York" location of NY Kom Tang--which is apparently located in Manhattan at 32 West 32nd Street? NY Kom Tang ---------------- 32 West 32nd Street NY, NY 10001 212-947-8482 329 Bergen Blvd Palisades Park, NJ 07650 201-346-0201

"tom"? Talk about subtle. Is the "tommy" personna gone for good now?

rut-roh. did jhlurie's subtle humor sneak by you jason? Yeah, like a freight train.

You and Mamster disgust me!!! ;)

Steven, I think that "by the ounce" thing is a NYC innovation. Several places I've been to in NJ charge "by the bowl", and I've been to others along the east coast which are all-you-can-eat. Does this Chang's place have the absolutely wonderful warm sesame rolls I've had at a (rare) few Mongolian places? The idea is to fill the insides of the sucker with the goodies after they are cooked up, and it a FAR more satisfying way to consume Mongolian than in a bowl or flat on a plate.

Mark, I work in that big black building behind Clarke's, and although I don't frequent the place, I can tell you from walking past it three or four times every day that it is almost always crowded (at least at those same "peak" times that McSoreley's is). As far as McSoreley's itself goes, I've still found it pleasant during off-peak hours. It can't substitute for a pub (the definition of that for this argument being a place you can casually go to after work on any given night), but at specially planned times it can still be a positive experience.

Rosie, I believe they are religious Catholics.

I dunno. From what I've been told most Europeans are scared of New Jersey. Something having to do with confusing "The Sopranos" with real life. (Edited by jhlurie at 2:13 pm on Feb. 7, 2002)

I've been there a few times, tommy. I think its safe to say that they have several spiced lamb things.

Um. The participation of a recent member named Col Klink on this board has reminded me of meat-heavy German food. So how about shnitzle as a "break-in" food? Very "meaty" tasting, but somewhat seperated from the organic appearance in the rough.

With respect, Steve, I have to think that if not fish, poultry would be more of a "baby step" towards meat eating than diving head first into a lamb. Cabrales' description aside, Poultry can be found in "cleaner" forms than those little birds. In the long run, the red meats, or pork for that matter, may be more fulfilling, but in the short term (in my opinion) they are a bigger step to take.

How could anyone forget Pan Fried Chicken and Pan Fried Pork Chops. Eaten world over, but much beloved (and perfected) in various parts of the south.

spacemonkey, I completely agree. I love Newcastle--no matter how many times people tell me there are better brown ales, I always return to it.

Even better, roasting in foil, with Olive Oil and Garlic. Works with Brussel Sprouts, Asparagus, Corn, Broccoli, and many others.

With respect, Tony, I don't think it's that simple. Indiagirl has been frank with us in saying that it isn't a moral issue. But it IS an issue of habit. You don't necessarily break the habits of a lifetime in one bold leap, without consideration. Well, maybe some people do, but Indiagirl doesn't sound the type. She's simply asking "is it really worth it". On another thread we sidetracked into the rather sick topic of drinking urine. To some people the thought of eating animal flesh might be as extreme a change as for you or I to contemplate drinking our own urine. Someone would have to prove the benefits to us first.

These boards are populated by highly educated, aware, conscientious, ethical people who know a tremendous amount about what goes into their food. And if they don't, they always have you to remind them. Down boy, down. :) Seriously... I think franklanguage has pushed some buttons. For his sake, I'll put forth the proposition that this board is fairly well integrated between "upscale restaurant-goers", "home cooking types", culinary professionals and, ehem, regular joes. The one thing we ALL have in common is that we care about what we are eating as more than just fuel. Under that broad categorization I think it accurate that SOME of us don't think in particular about preservatives and additives, but MOST OF US DO. Getting back to the topic of vegetarianism for a moment, I agree with the premise that it is a modern "construct"--not a natural thing. That doesn't make it wrong, at most it simply invalidates the shallow arguments of many that it is inherently more nutritionally sound. Discussions of the horrors of cattle ranching (or poultry ranching, or pig farming, or almost any kind of animal husbandry) are certainly valid topics, but they are not relevent to a discussion of the nutritional values of various types of diets. Vegetarianism can be a very valid moral choice, but that's where that argument begins and ends. (Edited by jhlurie at 10:58 am on Feb. 4, 2002)