Jason Perlow

Galloping Hill Exterior Happy Customers Galloping Hill dog Galloping Hill closeup Syds exterior Syds interior Syds dogs on the grill Syds dog with trimmings Syds dog closeup Syds sweet potato fries (outstanding) Russian rye bread at Amster's Watson Bagels at Amster's Cookie display at Amster's 3 to a pound Empire National Kosher dogs, custom for Tabachnick's. These are massive hot dogs, one of which is equivalent to really 2 decent size dogs. "Oy, you're not going to give that picture to the FBI, are you?" Tabachnick dog closeup Tabachnick dog cross section Charlies exterior Charlies interior Charlies Italian Dog -- note the fried potatoes stuffed into 1/4 of a "Pizza roll" A plate of Rutt's rippers Rutt's "Weller" Weller closeup Rutt's relish Rutt's rings. Fantastic. Rutt's dogs in the deep fryer

http://www.lemis.com/grog/brewing/temperature-control.html Got an old computer lying around that isn't useful for anything? Well, download a copy of FreeBSD or Linux (Free, Open Source operating systems similar to UNIX) follow this guy's instructions and buy the kit components, and you too can be home brewing like a complete geek. The software was developed by a British chemical engineer. He's also got some cool recipes for homebrews: http://www.lemis.com/grog/brewing/index.html

Yeah we're all so damned Midwestern in Jersey. I think I'll go to tend my wheat field.

LARB! Or Yum Nuea.

I dunno. Somehow the idea of a Shampoo-like sitcom based on Tony just makes me feel a bit strange. Its doubly weirder when its someone you actually know, especially when they are someone that already has a signifcant presence in person. When you know the "real deal" in person, the idea seeing sombody "play" that person is somewhat Kafka-esque. But I'll reserve judgement until I see the thing.

hear, hear, jason. and i thought the piece was written extremely well too. i could hear kims voice loud and clear, and i could smell and taste it all. i felt like i was in a barbecue disneyland, and it ain't right to my taste, neither. but damn, i could do with a few good ribs right now. marlena On the other hand though, I enjoyed Dinosaur very much when I went, and her assessment really does puzzle me. Kim has built her reputation as a feature writer doing investigative journalism, and not restaurant reviewing, however. This is not to say that a writer can't do both, but you got to wonder if this is something the Times stuck her with as opposed to something she really wants to do. God knows all of us come out cranky and unfair in our writing sometimes, I certainly do.

I'm not so sure that an unfavorable review in the Times—particularly of this type of restaurant—can really do very much damage. Dinosaur will succeed or fail on its own merits. ← Its not like a meal at Dinosaur is a such major cash outlay for a diner that a negative review, or even multiple negative reviews for that matter are going to make difference -- most of the people looking to eat that kind of food don't pay attention to those things. If it was Per Se, Daniel or Le Bernardin, or even a 3-star place like Babbo got slammed like that, it might be a different story. I don't think members of biker gangs read the NYT food section.

Every time I see an injustice like this perpetrated on a hard-working, conscientious restaurateur who is trying to improve the New York food scene and is showing early signs of success, I grow even more disappointed with the community of New York City restaurant reviewers. Dinosaur no doubt has flaws, but it also serves some really good food. It did not deserve this slam or the one from Sietsema. ← I see her premise as conventional wisdom, Steven--although I can see the point of view that such could be construed as a lazy and unfair shortcut. Admittedly her thesis is that the restaurant is somehow inappropriate from its inception, but she does give a lot of supporting very food-specific objections to prop that up. This is versus Sietsema, who basically just made stuff up. ← You know, it hurts me as well to see something like this happen to a nice bunch of guys like John Stage's crew at Dinosaur. And its a rough assessment, to be sure. But I spoke to Kim about this, and she went to the restaurant five times, and oversall she wasn't pleased with the food. I only went there once and I enjoyed the experience a lot. The only rational explanation I have is that the restaurant was batting .1000 when I went (and even still, there were things we liked more than others) and when Kim went on those five occasions, she got unlucky every single time -- that, or Dinosaur has some serious issues to overcome. I know Kim's writing well enough that she's anything but irresponsible in her reporting.

I have a lot of respect for Kim Severson, she's a very talented, highly respected and intelligent writer, and she's someone who does her research. The only thing I can toss all of this up to is that Dinosaur is still in its infancy and that at times the place is either very "on" or very off. The one time we went, it was definitely "on". Blue Smoke in its early days was besotted with technical problems. I'm confident that Dinosaur, come six months time, will be producing excellent barbecue on a consistent day to day basis. I'm curious how Paul Kirk is going to do in his first several months as well, and whether his 'Q will be equally recieved.

I happen to like Cointreau, for what its worth.

I don't think that one is related. The Penang in East Hanover is definitely related to the others, however.

The February issue of Bon Appetit lists our own Monica Bhide's cooking classes in their "Eastern Insider" Section. Way to go!

Yeah, something about Cutlets, I recall? :)

See, I think their Cuban sandwiches are by far some of the best I have had in the area, and I have had a number in Miami to make that comparison. I guess it totally depends on the night. There is no question the service is just plain atrocious at this point, however.

Pap's Schmear & Bagel Cafe

ChodoCariocaRow Chunder and Chowder

Dr. Lipshitz's Genital Herpes Clinic and Kosher Caterers

Oh man, Its gonna be another one of those topics.

The NY Times is now posting the main reviews the day they come out. Here's the one for Penang: http://www.nytimes.com/2005/01/09/nyregion...html?oref=login

Tonight Rachel and I went to Dhaaba, the Kolkatta-style Indian restaurant next door to Dragonel (with which they share a common kitchen). A Dhaaba is the Indian equivalent to a trucker's restaurant or a roadhouse -- and are said to have some of the best cuisine in the country. The restaurant is decorated to look like one of these, with sort of a rustic look. A homage to the truckers is evident in a large mural of a truck that is made up to look like an elephant, all with bright colors and Indian decorations. Salt and Pepper shrimp -- off the Dragonel Menu, but was a special at Dhaaba tonight. They had sliced up habaneros in them this evening. Oh boy. Garlic Jhinga - shrimps stewed in tomato sauce Kati Rolls, a specialty of Kolkatta. The ones shown here are chicken but they have other varieties, such as mutton and vegetarian ones. They have a lot of spices in them, and a lot of green chiles and coriander. I really liked these a lot. A mixed kebab platter -- tandoor lamb chops (boti kebab) marinated in yogurt (fantastic), a few pieces of chicken, and Lamb Seekh Kebab. House Special Naan, a special giant flatbread with onion seeds. These are chickpeas that have been soaked in tea, ergo Black Chickpeas, and then cooked with spices. Shrimp Goa Curry. VERY VERY SPICY! Kadai Paneer Mutton Biryani This is a fish special that was served to the table next to us Carrot pudding, very sweet, served with ice cream on the side Andy Kapoor, Owner of Dhaaba and Dragonel. I think he kinda looks like an Indian Tony Bourdain, but better looking. ****** The food at Dhaaba is excellent -- probably the best Indian in the entire Bergen County area. However, it is not for the timid -- it makes extensive use of very hot chiles and spices, at levels that Indians actually eat. So make sure you bring a six pack of beer, or order some of the Lassis they have avaliable, because you are going to need them. On weekends Dhaaba and Dragonel are now doing a combo lunch buffet of Indian and Indo-Chinese items, all you can eat for $11.95. I haven't been yet, but after sampling what we had tonight and what we've had at Dragonel before, we're definitely going to be there soon.

I will also say if I see yet another, over oaked, 13.5 percent or above wine from California that gets another 90 or above from Parker thats starts taking up all the shelves at my local wine store, I'm going to kill someone. What about "I DRINK WINES WITH FOOD!"" do these people not understand?

That's funny...if you give ME the components, I'll make one for you too! Seriously, though--thanks for the report, Jason! This is going on the list... can you give us the address? And would you care to make a comparison to La Isla in Hoboken? Thanks! ← I haven't yet been to La Isla so I can't say. address... I knew I forgot something.

With the pictures out of the way, I will say this -- Migdalia's is serving outstanding Cuban food, entirely worthy of the top Cuban restaurants in Miami's Calle Ocho district. However, they frequently run out of stuff, so you basically have to order whatever they have avaliable -- don't get your heart set on ordering a particular dish. Everything is fantastic, so its not like you have to settle for something that is not as good. They also don't quite have the service situation sorted out, its a bit scatterbrained. Migdalia also makes a mean Cafe Cubano -- the Miami version of a double espresso. She's using Lavazza instead of the standard Bustelo or Pilon they use in Miami, mainly because she feels it is better quality coffee and the people up here are a lot more discerning, I would tend to agree. Midgalia's is BYOB. If you got the components for a Mojito -- White rum, Mint Leaves, Fresh Limes -- Migdalia will fix one up for you.

This evening, Rachel and I went to the much larger, new location of Migdalia's, just down the block from its original location. Open now for about two months, it occupies the spot of a former pool hall. Main counter area Migdalia preparing a takeout order Cuban "Refrescos" (click) -- Materva, a Yerba Mate flavor soda and Jupiña, a pineapple flavor. The Malta is a non alcoholic malt drink. Sopa de Pollo. Cuban chicken soup, with potatoes, yucca, and egg noodles. Starchy but it works, and oh so good. Empanadillas, and Croquetas de Jamon (Ham croquettes). Empanadillas cut open. These are a MUST order. These are Puerto Rican style "Pasteles" which are similar to pork tamales, but they are stuffed in ground plantains as opposed to corn masa. One of the best ropa viejas ever. A braised beef dish, which is eaten over rice. Tostones (fried plantains) Sandwich Cubano. Probably one of the best I have ever had. Came out piping hot and the cheese was melted and all gooey. Pudin de Pan de Amor. Bread pudding made from the leftover Sandwich Cubano rolls. Outstanding.

Come on, we want to see some photos!