-
Posts
6,240 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Everything posted by jhlurie
-
We've got one of these in my area, minus the robot. Actual people put the sushi on little colored plates (they tell you the price of the item) and everyone sits in a big circle watching the sushi go around and around. Much fun! And maybe not as cheap as if a robot ran things, but still reasonably affordable.
-
I have family living in K.C. I'm gonna ask them about this place.
-
Okay... you know those little useless free regional magazines you get in the mail and throw out without reading? Well just this once I actually opened a copy of "Clipper Magazine: New Jersey Gold Coast". On page 2 is something bizarre. Weird. Creepy. An ad for "Horn & Hardart Coffee Co.", Grand Opening at 353 Broad Avenue, Leonia (201-592-1662). Yes, its the same one. Well probably not... you see I think someone just bought the name. But they say "as good as you remember" (does anyone remember it that way?) "remember the thrill of eating at Horn & Hardart" and talk about having "Horn & Hardart Classics" as well as Grilled Sandwiches, Soup, Baked Goods, Espresso and Smoothies. Just to prove their sincerity, they have coupons. I guess I'm really out of the loop because this claims that they have lots of locations--mostly in NJ. What demographic are they going for? Senior citizens or yuppie-like middle age people? On the website they harp on how they pre-date Starbucks. But wasn't the original H&H a lunchroom? And then later an Automat? This transition seems to be hinging on the phrase "It was upon the excellence of its coffee that Horn & Hardart was founded" used on their website. Anyone been? Anyone care?
-
Off-Topic - but nice call on your review of the Spring Valley "El Bandido" on your website, T.M.T.M.! One of my long time favorites, even though I rarely get out that way. On-Topic - A paltry 7 places is no way to compare wings! I take it they picked those seven based on some previous recommendations?
-
http://forums.egullet.org/ibf/index.php?s=...avorite+mustard
-
Jon - I think you were confusing tommy with thereuare. Or maybe tommy was thinking Jon was saying he was the one saying it should have no cheese, when it was actually thereuare saying that. However, from jhlurie's post that tommy is quoting above, it is unclear if he is actually thinking that tommy was the one saying that. But anyway, I hope this cleared up the situation. Actually it was from thereuare saying that it shouldn't have cheese and tommy saying fine I shouldn't bother if its got cheese and then me saying okay, but I don't think it matters if there is some cheese and tommy saying where do they use a lot of cheese in Mexico and me saying its not a matter of them not using a lot of cheese, but cheese at all and then tommy saying that's not what I said and then you saying something really confusing.
-
re: tommy's issues about Cheese Thank you for making my point for me, tommy! The criticism of the authenticity was that the taco had cheese at all. Well, frankly, it had very little cheese (and without tons of lettuce or tomato cluttering it up either, actually--it was pretty much just a soft corn wrapper, meat, sauce and a tiny touch of cheese as "glue"). You aren't going to try and argue that Mexicans don't ever put cheese on things? The thing which always smacks me in the face as inappropriate is the gloppy overuse of it, not the use of it at all. I'll admit my experience with this is mostly in the U.S. (one trip to Cozumel aside), but I've eaten superior Mexican in four or five different regions of the country and they all had some--but very limited--use of cheese. re: 201's question about Potrero Grill 201, I've tried most of the regular menu. I met the Perlows there on one of those nights where you can order almost anything on it "all you can eat style" (but just to save confusion let me say that they still cook-to-order in their version of "all you can eat") and we went through most of it. I've been there on at least two other occasions and tried various enchiladas and, of course, the fajitas. Most of it was reasonably good, but nothing really stood out. Jason, for some reason, had a really bad experience though.
-
Okay Jason, you asked for it--"you're crazy". But Badlands is okay. tommy would go nuts on the authenticity front, but its "okay" in a similar way to Burritoville in NYC. Fresh, but as authentic as a Japanese Elvis impersonator. Potrero Grill is satisfactory, at best. Good fajitas though, although nobody judges Mexican by that anymore... do they?
-
Take a look how hard the Record review has to work to avoid saying that the place is insanely busy because of a great New York Times review. If you read it with that fact in mind it takes on a whole different (and humorous) complexion. That aside, its a fairly accurate review. It even conveys KT's personality reasonably accurately.
-
re: the cheese issue I don't think its strictly true that "no cheese = authentic Mexican". I think that differs in different parts of Mexico. The important thing to me is that the thing shouldn't be swimming in cheese--it should use only a touch of it. other mexican news: As has been mentioned elsewhere we are even shorter on decent Mexican around here until La Posada opens up again.
-
It's actually a bit of a challenge to get them to give you the Mole sauce, unless you speak good spanish. They pretend not to understand you. The adobado is easy. Whenever you say "sauce" they seem to assume you mean "hot sauce" and give it to you.
-
El Gran's chicken (and pork, actually) were a bit dry. What I found best were the steak and/or chorizo tacos, with adobado sauce or mole on the side. tommy, you'll have to judge for yourself, with such different reactions to pick from. One thing I'll say is that its definitely not Americanized. edit - and Five Burro Tacos is indeed no longer there. I drove there and looked as well.
-
The arguments: Beer, in moderate amounts, helps hypertension - Duh! It's a relaxant, isn't it? No seriously... note the idiotic wording "compared to those who drank either wine or spirits". Where's the comparison to NON-alcohol drinkers, asswipes? Well, Dr. Lurie suggests that, for reasons "not clearly understood" that Arby's Roast Beef sandwiches do the same thing. Okay? "Some people" is probably the statistical minimum to satisfy that kind of statement. Different foods are broken down differently by different people. None of this is understood that well. Goody goody. So are a lot of things. A beer has like... a percent or two of the RDA of those things. Don't stop taking your multi-vitamin or eating your spinach. Again, no real comparison to non-drinkers. Isn't that the whole point here? To get a P.R. leg up on the Wine industry more than actually prove any real health benefits? Excuse me while I go get a beer. I don't need some pea-brain paid-off scientist to give me lame excuses to drink it.
-
The complexity of Thai food
jhlurie replied to a topic in Elsewhere in Asia/Pacific: Cooking & Baking
Roger, I think we all responded that way in response to John Whiting's comments early on in the thread. It doesn't mean that this is what we all collectively define Thai cuisine by. Even in the hottest of Thai dishes--even here in the U.S. with less practiced Thai chefs--the key thing which makes Thai so special is that it is a mosaic of flavors. It isn't just Curry powder and Chili. The number of individually definable tastes and textures in most Thai dishes is what provokes the love. So, yes... I agree that "dumbed down" probably refers to the level of complexity as well as the heat. If what we get here is complex, than what they get there is even more so. -
Duane Reade extends (slightly) into New Jersey. I found the dark and white chocolate Kit Kats in the Edgewatwer, NJ Duane Reade. In the fridge now, and a few in the freezer. Hopefully they don't suck. Okay, I pulled a dark chocolate one from the freezer early. It is a noticeable improvement over the normal ones.
-
My fridge isn't workin' The celing isn't done the cabinets don't fit and the sink is in Taiwan I've got the kitchen renovation the kitchen renovation the kitchen renovation blues...
-
Good eye. On the Don Martin character, I mean. That's the Don Martin Mona Lisa, of course. The blender is some weird brand I saw a photo of with a bright red base. Back to the neverending saga of the Perlow kitchen.
-
Haven't seen 'em in Northern NJ yet. Don't tell me I have to shop around in Manhattan!
-
The complexity of Thai food
jhlurie replied to a topic in Elsewhere in Asia/Pacific: Cooking & Baking
The adjustments which adapt people to capsicum are pretty well known, so I won't dwell on them. Also, we could argue what the "most authentic" Thai cuisine is till we are blue in the face and that wouldn't settle much, for several reasons. 1.) Thai cuisine is already a "fusion" cuisine and adapts new ingredients and techniques readily 2.) As our own "local" expert Mamster has pointed out--on numerous occasions--Thailand has numerous regional cuisines. Roger's position that Thai food rates highly on any rating of international cuisines is bound to reawaken a lot of the ongoing eGullet arguments over what defines a great cuisine. Get ready for lots of argument over how many "name chefs" Thailand has, or how much they have affected other regions, or how many people flock there as a food destination, or... well, you get the idea. But I happen to agree with him. The issue of whether or not Thai food is "dumbed down" for westerners, and where, is a tough one too--especially if you haven't been to Thailand. I know that I've had what I consider great Thai food--and I've gotten to the point where I can convince the restaurant to add a level of heat which would floor a mastadon, but would it rate in Thailand? I don't know... -
Thanks.
-
Definitely post if you like it, thereuare. I've got my new fave Mexican place now in Bogota, but North Bergen isn't that far either... Hopefully the parking's okay too... Odd... on Mapquest it looks like its right near the White Castle. jsibley... is it? That would make it REALLY close for me. Mabe I'll drive over and take a look on the weekend. But parking is a bear there if you aren't in the White Castle lot or that diner next door, isn't it?
-
It's blurred on purpose to make a game out of figuring out who it is.
-
Not sure I agree Andy. I'm not on that train that loves fruit in the entree, but the salad course is something different entirely. Someone mentioned blood oranges... and Granny Smith apples have to come really close. Obviously you have to take steps to make sure that the entire salad doesn't wind up tasting like the fruit.
-
fine... if Bailey needs company... Wow, its amazing what you can do in under 5 minutes in Paintshop, if you are willing to let it look fake.
-
Hee hee. Good one.