Greg Ling

no problem I am here seven days a week for the first three months,But its a mad house on weekends.

a lot of things can be prepared by the sous vide method I am really diggin mangos cooked at 90c right now. As for the sweetbreads they are soaked overnight in a few changes of lightly salted water,than mid 60s for a few hours,(still working it out,alot of trial and error),dusted in mix of pulverized toasted jasmine rice and wondra and then crisped in grapeseed oil.

You mean to tell me that I've been committing a major culinary faux pas for all these years? I'm mortified, I tell you. I'll just have to cover the soy sauce dish with my overcoat while I engage in illicit activity henceforth, I guess. (So what am I supposed to do with the wasabi, anyway?) ← Scandalous!!! Next thing, you're going to tell us you dip the rice side of your sushi in the soy sauce!! What the writer is referring to is that the very common American custom of loading the soy up with wasabi and then soaking the rice in it, is frowned-upon at the most traditional, high-end places. Of course those sushi chefs are too scrupulously polite to poke you in the eye with a chopstick as punishment, but it'll peg you as an unsophisticated sushi-eater. A little wasabi and/or say on the fish, as needed... In the end, one should do whatever makes it tastes good, and this reviewer was indicating that they're pretty laid-back at Raw, and probably won't scold you about things like that. But loading up your soy with tons of wasabi and then soaking the rice in it is the culinary equivalent of shaking tons of salt and pepper on your food before tasting it, or dousing your plate with ketchup: one would hope that at any nice restaurant, no matter the ethnicity, that kind of thing isn't necessary! ← Actually, I never realized that one wasn't supposed to do it that way, but now that you mention it, it makes perfect sense. Great pics, philadining. Dare I ask how much a dinner there will set us back? ← We use fresh wasabi root, not the powdered junk, so what you should do is put the amount of wasabi you like on the piece of fish and then you use a slice of ginger to apply the shoyu.

I think we will try to open for lunch in a month to six weeks.

hey rich just come in and let me know youre in and I will take care of you

Thanks Katie,I did not sleep for a few days because I wasn't sure how it was gonna come out. I am glad y'all liked everything.I will try to make it to your place this week. ← Wow, really? You were remarkably calm last night! Not bad for a guy with an imminent review... ← Ross Essner taught me to never let them see you sweat. And I also had a few sakes at that point.

Thanks Katie,I did not sleep for a few days because I wasn't sure how it was gonna come out. I am glad y'all liked everything.I will try to make it to your place this week.

The place is named shouk. Everything is under twelve bucks and there is a hookah bar upstairs. they are in the process of getting a licquor license. Its on sixth street.

Next time tell your server to tell the chef your a gulleteer and They are on the house. ← I meant the gyoza ,not the sushi. Gotta pay them bills ← Greg, your too kind. I come from the restaurant side and we are not complaining. Really! Just wanted people to be aware that they need to remember to be patient when servers and restaurants are new. Your servers are amazingly pleasant and that makes a huge difference. Especially on a busy Sat night when things aren't going perfect. ← I did'nt mean because of the service,but because you said that they were the best you've had.But the servers are pretty green.

Next time tell your server to tell the chef your a gulleteer and They are on the house. ← I meant the gyoza ,not the sushi. Gotta pay them bills

Next time tell your server to tell the chef your a gulleteer and They are on the house.

I went again tonight and the place is called People in korean.It is apparently a outpost of a place in korea called bon chon chicken. they have draft beer,soju and a pretty good scotch list.on the menu there is noodles from four to eight bucks ,donburi and katsu at eight and group meals like chinatown from forty to one twenty. but its pretty much about the chicken regular or spicy ,16 wings to an order. I got two orders and a lager to go with out knowing the price ,takes about twenty minutesfor your order .And when I got to the register to pay the waitress was like 43 dollars please,so I'm like did you mean twenty three,but she says 43. so I just got two orders of twenty dollar wing.I mean they're great wings and all but that is expensive chicken.Apparently no one minds because this place is packed.

I might get in trouble with my peeps,but the place for roast meats and noodles is ting wong on tenth st. next to imperial inn.the congee , soups and meats are as good as toronto or H.K.

one thing georges has going for him thathis payroll is noit even close to starrs.. that adds up yo

I'm glad you enjoyed it. For the Gyoza we use fork from green meadow farms and add more fat to it, I think it makes a difference. For the oysters one is tempura ,one is with a yuzu granita, one with a ginger cream and one shooter. The sushi chef is Sam Yoon and not only is sushi good ,but he will drink you under the table with soju.

I've worked for Ross in three establishments (first Bleu ,than Rx and also In L.I.) and his style of cooking has evolved alot so I am biased in his favor,the two bell demotion seems severe ,especially since they put in new floors ,stemware and bathrooms.They also kept most of the staff front and back so who knows what the deal is.

I think gooddog has a better meat component to there burger ,with that blue cheese and all but rouge has the total package bun ,meat ,cheese ,bacon,and fries. but when shola was at bleu ,man that was a burger.

Oh yeah, and when you cook something like foie gras terrine vs. traditionally the waste is like 5% vs.45%

I got my boss to get me all the equipment for sous vide(I'ts like four G's). The thing about the sous vide is you can cook a short rib for three days and it will be very tender but still look red inside cuz it is at a low temp,same for a fish like salmon it looks raw but has a soft cooked texture.But a grilled dry aged ribeye cant be beat.

was that at jong ga jib, the famous soondooboo tofu place up there? or another one? ← nah, this place specializes in meat,tryin to get the name but korean is hard for a chinese guy to understand

Yea, Korean fried chicken is so good. I like it a lot better than Chinese fried chicken. Not sure yet how it compares to Peruvian fried chicken. ← Yo herb,give me a call and we could go with my sushi guy ,he knows all the good latenight korean joints

Tonight the sushi chef at my place took me to this korean restaurant at 5th and cheltenham by the 7eleven . they had the usual stuff but really well prepared on the menu.bbq and hot pot but he got an order of fried chicken .My sister who is an afficianado and me bowed our heads in reverence after the first bite.The cooking ,seasoning dipping sauce and soju made it the best chicken I've hadin a long time.Gulleteers don't sleep on the bird.I'm goin for lunch the next few days.Man that was good chicken.

That vietnamese bakery on passyunk down the block from the royal has good ones too.

You need really good wings and a sandwich like a schmitters. Or at least a good beef or pork like the cherry street tavern.

I was at splendido before christmes and it is one of the best meals in recent memory