rozrapp
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Posts posted by rozrapp
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Hi nyfire guy, nice to meet you....
My point...and I have one, not just on the top of my head
...Is that I credit television, in particular, Mme. Julia Child, for encouraging american cooks to use fresh ingredients in cooking. I remember the 60's as being a veritable wasteland for suburban american cuisine... And not just in my home.... Anyone else have a plate of wonder white bread on the table with a stick of margarine as your evening "bread basket?"... As Emeril would say, Julia kicked it up a notch...
I have nothing against frozen foods or dried spices, my home is full of both as well.
yaaaaaaaaaaaaaaaay TRISH!~
Nice ta meetcha too!
*plants tongue firmly in cheek before saying.....*
Julias CHILD??? Youre gonna take cooking advice from a lil KID???
So, am I the only one old enough
to remember Dione Lucas, who had a cooking show on t.v. long before Julia came along? -
Since you are a Montrealer and I am not, I will take your word that there are restaurants with food as good as Mere Michel at lower prices. Going to dinner there was actually a spur of the moment thing. We were walking by, and my husband spotted a dish on the menu posted outside that really appealed to him, so in we went to make a reservation for that evening. The service was, indeed, excellent -- very professional in every respect. The staff -- all male -- were attired in tuxedos, if I recall correctly. Are those the worn out "monkey suits" to which you are referring?
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And then there is the chef at a NYC restaurant who is now adding tobacco to several items on his menu.
I heard him being interviewed about it on the radio during the weekend. -
Rozrapp:
As I follow the subthread Alacarte addressed, the subject was really Jewish delis. I submit that, in that context, the remark that they are defined by being kosher makes a whole lot more sense than if you bring up a dictionary definition that applies equally to non-Jewish German delicatessens and so forth.
Pan,
To Stefanyb's question, "So, what constitutes a deli?" Alacarte answered, "In my opinion, a deli is defined by KOSHER." So, call me dense, but I interpreted Stefanyb's question to mean: What does each person think when referring to a place that's called a deli? Even though the term "Jewish" was used in Elyse's post (about Artie's Deli), that does not mean it has to apply to Stefanyb's question. So as far as Alacarte's response is concerned, I read that to be her own definition or view. You can choose to disgard the dictionary definition if you wish. All I know is that when people line up at the deli counter in my local supermarket, they are definitely not thinking "Jewish" or "kosher."
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Wow, that's strange, I don't remember ever hearing music at Toque!
I always ask restaurants to turn down the music if it's unpleasantly loud, and they usually do.
La Chronique does offer the requisite atmospheric background tunes. Quite pleasant, not at all loud.
Rozrapp, I can think of many, many Montreal restaurants you should avoid if noise is a problem.
Lesley, They were playing jazz vocals when we were at Toque. While I much prefer no music, if it has to be, I prefer classical. And I am not at all shy about requesting that the music be lowered if it truly bothers me. As a matter of fact, my husband and I just came back from a local (NJ) seafood place we frequent, definitely not at all fancy. They seated us in a booth we had not sat in before. It was right beneath a speaker from which emanated a most annoying radio station. We asked our server to have it lowered, and she immediately complied. I commented to my husband that I can never understand what having music in a restaurant accomplishes. It's particularly ridiculous to have it in those places where the decibel levels are already through the roof and the music -- which can barely be heard -- just adds to the cacophany. Yet, the owners still have it. My husband said that studies have shown that music does make a difference in diners' dispositions. Or maybe it's the servers'. We then launched into a review of the music situation in many of the restaurants we know: whether or not they play music, what kind of music it is, and how loud it is. In some cases, we couldn't remember if there was music, so I guess there either wasn't any, or it was so unobtrusive that it wasn't at all disturbing.
I should mention that, in Montreal, we also ate at Chez la Mere Michel. There was no smoking in the room where we were seated, and I don't remember any background music. A very pleasant environment! Oh, yes, and the food was quite good as well.
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We prefer to dine in totally smokefree restaurants. When we were in Montreal last summer, we wanted to try Toque and were pleased to learn when we called that, although they are not smokefree, they have a completely separate room for non-smokers. We were seated at a very nice table right near the front window. Had the tasting menu which was, of course, superb.
My only complaint was with the music. As in so many restaurants, it was much too loud. 
Next time we're in Montreal, I'd like to try La Chronique. I gather I won't have to worry about smoke, but I wonder about music? 
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where is Souffle?
thanks.
It's in Summit.
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We have had lunch twice within the past couple of months in the public restaurant at the Met in NYC -- the latest, one week ago. We have tried the mushroom stuffed ravioli, the crab cakes and the antipasti plate, as well as two desserts: the key lime pie and the chocolate tart. Everything was delicious, and service was very efficient.
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Here's a listing that Rosie provided in Food Bytes this past Wednesday. Click and then scroll down.
http://www.njmonthly.com/issues/Apr03/rosi.../rnews0402.html
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No raisins in rugelach -- absolutely not! I make the most delicious rugelach and never use raisins.
Care to post your rugelach recipe in the archive?? I adore rugelach -- without raisins, of course!
The recipe I use is from Marcy Goldman's excellent book, A Treasury of Jewish Holiday Baking. I don't think the eGullet rules permit me to post it.
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Immediately following was the supposedly new show, "Lighten Up." I say supposedly because as soon as it came on, I recognized the episode as a repeat of an old series. It's a sort of female version of "9-1-1" with the added twist that the woman who comes to the rescue -- I don't remember her name -- was formerly overweight and now, slim and trim, goes around showing overweight people (men and women) how they can change the way they cook in order to lose weight.
That's Kathleen Daelmans (sp?). I think it was called Cooking Thin, or something like that.
Indeed, you're correct.
Pathetic how "Cooking Thin" is considered new programming on FTV Canada. Grr. And yes, the show is horrid.
Well, I've been corrected both here and on the "Lighten Up!" thread. The repeat I saw was "Cooking Thin" -- if that is, indeed, the correct title -- and not the new "Lighten Up!" So confusing. But I guess the basic idea for both shows is the same: how to get thin.
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In thinking about it, I disagree theat Arties Deli is a deli at all. It's just a Jewish theme restaurant like Hard Rock and Brooklyn Diner. And we've had Zabar's for an eternity longer than Artie's.
What constitutes a deli? Aha! a new question.
In my opinion, a deli is defined by KOSHER. Ever tried to find a kosher deli in NYC? They are a vanishing breed -- only a handful left. Some of the ones you'd least expect (i.e. Katz's) -- not kosher. Therefore, not the real deli experience, despite their fabulous slogan: "Send a Salami to your boy in the Army." (hmm, that hits a little too close to home just now.)
I had the experience of organizing a family reunion trip (about 25 people) --walking tour of the Lower East Side. Lunch, of course, was a major production. I had a devil of a time finding a place that was kosher & could accommodate seating for 25 people. (2nd Ave Deli rocks, but wouldn't reserve for such a large group).
End result? Katz's.
My Random House Unabridged Dictionary defines the term "delicatessen" as follows:
1. a store selling foods already prepared or requiring little preparation for serving, as cooked meats, cheese, salads and the like. 2. Informal: the food products sold in such a store or at a counter.Thus, deli does not have to be kosher. So, for example, supermarkets have "deli" counters selling both kosher and non-kosher deli products. Of course, many delis, like the Second Avenue Deli, have expanded to become "restaurants" serving much more than just deli. Saying that Katz's is not a "real deli experience" because it isn't kosher is ridiculous. There's nothing not real about it. In the end, the most important question is: How good is the quality of the deli served in a particular establishment? In that respect, most people feel that Katz's scores very high.
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Janet, Amen! So glad to see someone have to guts to tell it like it is.
Why do some people insist on destroying perfectly delicious desserts like bread pudding and apple pie with those yucky raisin intruders? No raisins for me in any way, shape, form or dish! I think raisins are essential in rugelach.No raisins in rugelach -- absolutely not! I make the most delicious rugelach and never use raisins.
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I use various dried fruits -- apricots, dates, prunes -- in couscous. I put dried figs in salads. I like to stuff baking apples with chopped dates and nuts, and I've also made a very tasty Jacques Pepin recipe for baked pears that includes chopped apricots. And where, oh, where would we be without prunes for hamantaschen?! Or dried apricots, for that matter. Though currents are o.k., the one dried fruit that I can't tolerate is raisins. But I guess that belongs on the other thread.
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We decided to start with the house smoked salmon and the grilled vegetable terrine with goat cheese. No further explanation is really needed on these, except to say that the salmon was outstanding and the terrine was pretty good. I was surprised how quickly they came, but was then surprised at the long delay for our entrees. (We were told that they cooked for 2 tables at a time, so we had to wait for the next table's orders).
I don't think it's very surprising that the appetizers arrived so quickly despite the fact that there was a big wait between that course and the main course. Since the two items you ordered -- grilled vegetable terrine and smoked salmon -- are prepared ahead of time and do not have to be cooked, someone in the kitchen merely has to plate them and send them out. Your main courses, of course, involved cooking, and since you say the kitchen does only two tables at a time, you obviously had to wait your turn. And if that table of 10 was ahead of you, that would have made the wait even longer.
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Stupid question of the day: what is wine do you recommend to cook coq au vin. Indian cooking rarely uses any alcohol to cook so I am a novice in this department
Monica, As I used to tell my students, there is no such thing as a stupid question, only stupid people who don't know enough to ask.
While I think I've seen a recipe for coq au vin using white wine, most recipes use red. Since coq au vin is considered a Burgundian dish, many prefer to use a good Burgundy. But I sometimes use a Cote du Rhone, or even a Merlot. Actually, whatever my husband -- the wine buyer in our household -- happens to have available at the time I'm making the recipe. I have recently made a truly excellent version which I found in an issue of the Wine Spectator a few months ago. I don't think it's on their web site, but I can provide it for you if you like.
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It does not have the votes in the Environment Com, might be reintroduced in Health Committee. Gusciora is chair of ESW committee, doesn't have the clout to push it through quite yet.
Senate has not found sponsors to introduce as bipartisan legislation.
I think there should be an exception for all bars. The owner has a right to determine the policy. I know ALL the arguements,including putting employees at risk, but ther eis just enough libertarian running through my veins to be bothered by a ban.
Kim, If you read my original post again, you will see that it has already passed unanimously in the Assembly's Environment & Solid Waste Committee, and is now before the Health Committee.
There is an exception for some bars, but I don't know what that is.
Note to all: Again, this legislation is called the Clean Indoor Air Act and covers not just restaurants, most bars and casinos, but all workplaces.
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I'm sure this law will draw the typical response from the restaurant and cigarette trade-- whining about loss of business; But as we can see from New York and California, the restaurant business actually goes UP when these laws are enacted! Hope this bill passes ASAP!!
In the past, any smoking-ban legislation in New Jersey has gone absolutely nowhere, thanks to intense opposition by restaurant and alcoholic beverage interests, and the tobacco lobby. Most of the time, it hasn't even gotten out of committee. But supporters are hoping the momentum started by the New York bans will give this bill a boost. As for it passing ASAP, it first has to pass in the Assembly's Health Committee, then I guess it goes to the floor of the Assembly, and who knows what will happen there? The fact that the Dems are now in control might be a positive. Then there's the Senate side of the Legislature. I haven't heard that anything is happening there yet. So, ASAP? I don't think so.
birder53 Posted on Apr 4 2003, 01:26 PM
I avoid establishments with smoking because I hate the smell. Even those with separate smoking areas are not able to completely keep the smoke in one place. There are restaurants we have not gone to in the past that we would visit if this law passes.I agree! But these days, more and more NJ restaurants are smokefree. They do it because they know that 85% of NJ residents don't smoke and prefer to dine in a smokefree environment. The restaurateurs have also found that it does not hurt their business.
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Last month, the Assembly Environment and Solid Waste Committee unanimously approved a proposal to ban smoking in all workplaces in New Jersey, including restaurants, casinos, and most bars. The bill is known as the Clean Indoor Air Act. Its goal is a sweeping ban similar to those recently enacted in New York City and New York State. It is now scheduled for a second hearing in the Assembly Health Committee.
With the current state law, restaurants do not even have to provide non-smoking sections. All they have to do is put up a sign telling customers whether they have a non-smoking section, and many restaurants don't even do that. Bars are not covered.
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I should also mention the reason for the 1 month reprieve. According to the Restaurant Association, there is a lawsuit (I forget by what group) arguing that the law is illegal. Their basis is that a restaurant has no control whether someone lights up. Frivolous stuff, but it caused the delay in enforcing the law.
I had not heard anything about this lawsuit being the reason for the one-month "reprieve." But I had understood that the original intention when it came to enforcement was to issue at least one warning, maybe two, before actually levying the first fines.
Glenn, Does the new fee for outdoor dining apply to those restaurants with back gardens, or is it only for those with sidewalk dining?
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rozrapp, it was "rustic". i guess that's why i thought "farmhouse." this is back when i was in college, so clearly my memory is spotty. i'm guessing 88 or so. was it there then?
Tommy,
The first time I came to this area of NJ was in 1967. My husband (then my fiance) was already living here, his family having moved from Brooklyn to Matawan a couple of years before. He took me to Clare &Coby's for dinner. How long it had been in business at that point, I have no idea.
My guess is that, if not for the fact that the owners decided to retire (and/or, given the prime location, Outback probably made them an offer that they couldn't possibly refuse), it would still be going strong. There are several other restaurants in this vicinity that have very long track records -- dating back to at least the 1960's -- which are still with us despite serving mediocre to bad food. I wouldn't put C&C's in that category since the food was always quite decent. I'm thinking Buttonwood Manor and the Don Quixote Inn, both in Matawan; Van's in Freehold; and the Colts Neck Inn. Not one is a place that I would ever willingly consider going to now. (I recently had to attend a baby shower at the Don Quixote, and the food was at the top of the gag meter!) The only been-here-forever restaurant that has finally decided that serving delicious food is a good idea is the Lincroft Inn. But, there are, obviously, enough people who patronize those other places, so on they go.
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Lamb, You definitely have the right place, of course. As I said, while I never thought of describing it as a "farmhouse," the interior of Clare & Coby's was rather rustic with wood paneling, tables with captain's chairs, etc.
Tommy, it did have several room, one of which contained a bar, though the main dining area was rather large. So, you still might be thinking of the same place.
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Or for those women who wear way too much perfume!
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(It used to be Clare & Coby's, a very popular restaurant until the owners decided to retire and sold the property -- for a pretty penny, I suspect.)
oh my god, i totally forgot about this place. is this the place that was in a big old farmhouse of sorts??
Tommy, I never thought of describing it as a farmhouse, though that might be a good way to describe it. So, yes, that's the one. Did you ever eat there?
Coney Island Area
in New York: Dining
Posted
It sounds as though you will be taking the NJ Turnpike to 440, then over the Outerbridge, etc.? What kind of eats are you looking for -- snacks, full meals? There might be some places in NJ, but suggestions would depend on which day and the hour you will be passing through. (And would this then belong on the NJ board?)
Re: Finks. I have not been there, but it's in northern NJ, a bit of a trek, I think, from your intended (?) route.