
ngatti
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:sigh: One of them was *not* Wild Ginger. Wasn't that the point of that post? A response to your Wild Ginger rant. Yes one of them *was* Baumgart's I think the other reference was to either Maharani express or the Bamboo...(I dunno, filipino place, I forget), both in Bergenfield. Now that all names are out in the open, I hope you're happy. But it is public info. Would you explain the inconsistency. I'm at a loss. dodge, this is a small point, I have a protocol question regarding how the boards of health operate. What is their criteria for shutting down restaurants, and how much slack they give various restaurants. Another motive is given the somtime prejudices that some have to Indian restaurants (a cuisine that I enjoy), I feel that places that rate this type of consistent poor health report play into the hands of those predjudices. I'm not here to pick a fight with anyone, or needle anyone, or annoy anyone into posting comments that they sometimes regret. Alright...ALRIGHT! Thankyou Nick
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My mistake. I stand corrected. If I read this correctly then the answer is Yes! I would not have started this post. I've made my position clear about people I know. However, I wouldn't enter the thread unless I felt that there was clear factual error. BTW, I don't think I started this thread. Look dodge, I just worked all day on a dish for a charity benifit for 250. Humped it out to Basking Ridge. Did the benefit. Humped back to Alpine, and am now sitting here trying to unwind. This also begs a question...Why are you torturing me? Nick Nick
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True dodge. Baumgart's and Wild Ginger did have a few conditionals. Baumgart's may have even had 2 or 3 in a row. It *is* one of the reasons that I don't eat there (Baumgart's). That and the fact that I don't really care for the food. But the fact that I don't like the food came before the conditionals. Wild Ginger? I don't recall the inspections being posted. However, I do remember your rant based on the CBS report. But then again I also knew one of the affected people from that report personally. Seems to me, based on the same report, that there was some contrtion and effort to make things right. Quite apart from the Bergen Record review of this place, I'm hearing nothing but diamond reviews about Wild Ginger, and from people whose food opinions I respect. So in this case I think I'll judge for myself. Hey!, didn't *you* like this place in a prior sushi thread? I think there is a difference between the 5 failed inspections of Maharani (if it is indeed that many, we're still not clear on this) and a couple of conditionals for Baumgart's and Wild Ginger that seem to have been repaired with nothing further heard from. Nick
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Thanks Nockerl. So back to my original point. Conditionals are failed inspections, no? Five in row, regardless of which specific violation...welll... Disclaimer: I have eaten there in the past year. My take is that one does get a sense about these things from sitting in the dining room. My motives are also selfish. I'd like to see a reasonable Local Indian restaurant, that I can eat in regularly, without having to drive to Paramus or Ridgewood. My point about this is the potential rap that a place like this gives to other ethnic restaurants. I think people may give short shrift to a very rich cuisine, deserving of attention, based on stuff like this. I think this sort of thing hurts Indian restaurants all over Bergen County. I never get this sort of thing. It really doesn't take much to run a place to code. It costs far less in the long run. Nick
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Agreed Lizzie, and as I read Robert's post, I don't think he dismissed FL out of hand. As I said I enjoyed my meal very much. Both you and Robert make me envious. A restaurant of this calibre lends itself to much attention and necessarily provokes much splitiing of hairs. Lookinf forward to seeing how this thread develops. Nick
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Good point. If that's the case I think it could be made clearer. I'm thinking that they failed every inspection with the implication that there is another failed inspection every week that their name appears. Tommy said: Perhaps not, nor am I making a case that they should. My response to Rosie was along the lines of "A Clear and Present Danger". If indeed thay get 5 conditionals in a row then why are they permitted to remain in business. I'll wait for my next inspection (I'm due) and ask the sanitarian about it. That is unless someone here can dig up some more accurate info. Nick
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That's what this is all about Thom. A thoughtful response. Whatever ones feelings about Zagat, your response should be read and stirred into the opinion forming mix. Thanx Nick
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If this column is accurate then we're looking at 5 weeks in a row, that Maharani Express has recieved a conditional. Kinda begs the question, eh? Nick
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John Mariani raises some pointed questions About half way down the newsletter after the NYC report. Nick
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Back on topic: Here is an example of what I consider exceptionally good food writing/criticism. The entire piece is here on eGullet on the California board. The topic is the French Laundry and should be on the top of the page or close to it. Jin originally extracted this gem. I didn't know we had rediscovered the technique to manufacture knives this thin and finely edged. Nick
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Be not afraid of greatness: some men are born great, some achieve greatness and some have greatness thrust upon them. . William Shakespeare, 'Twelfth Night'
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I'm jes' not goin there eGullet and the 'cult of Tommy' again rearing its head. I'd like to see a stat reflecting the percentage of the 150,000 posts that contain or reference "Tommy". Just curious. Betcha it's pretty beaucoups. Nick
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Yeah it's Sunday night and having no life, I'm sittin' here surfin' the Gullet and came across this thread. Let me add the word that sends me screaming in search of razors ( in order to open a vein): TOOTHSOME! := (:gak: :barf: :bloody awful:) A new one which I at first thought made-up, but after checking my Webster's New International (2nd ed, unabridged, 1952), found it listed, was: PLENTEOUS! :toothsome: Nick
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I think that everyone in Joisey can trace at least some of their ancestry back to Brooklyn. Well...everyone who's cool. Nick
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I'll call my dist on Tuesday and then PM you. Nick
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I think that these words of Robert's post are the most damning in that they are I am sure exactly what Keller would not want to hear. In the immortal words of Keanu Reeves, "Ouch, dude." simply expert with the rapier. Robert did you Fence in college? Nick
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Actually, I read it twice and then called my sous chef into the office: "Ken you gotta read this, this is why love I this site!" We then started talking about the circle of chefs on Bourdain's "A Cook's Tour" and their opinions of their meal (Ken saw it, I did not, though I read the chapter in the book). The conclusion was that yes as cooks we may have good palates within the context of what we do (cook in our restaurants), but we *don't* get the amount of dining exposure as others do. I (and others I suspect) do not have the french/european dining background that puts this meal into proper perspective. While i may have some, it's nowhere near enough. The europeon/french comparisons are what I found so interesting. In light of my own meal there? I liked it very much. But could never critique it in such a deep and lucid manner. I don't have the *dining* chops...not yet. Nick
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Tommy once said something that I think appropriate. "In the words of Keannu Reeve...Whoah!!" I don't use the word awsome often, but this report was that. Good, bad , or indifferent. Agree or disagree. I loved reading it. There is much to mull over and I'm sure this will be the start of a very long and interesting thread. Thank You Robert. Nick
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It's a generational thing. Before the age of TV and even radio. My great uncles and uncles pronounced it that way. My dad would say "Terlet" for toilet and "earl" for oil. Nick
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My father pronounced it that way. But then again, we're from Brooklyn. Noick
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What size and quantity are you looking for. Also what type. I don't know if PatisFrance has a retail putlet, but I'm sure some kind soul might be willing to part with a kilo or two... Nick
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I find it excellent. But I get almost everything. You may be able to find a copy in B&N, not sure, though. Nick
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brush your wonton skins with egg whites. A little diluted if you wish. The biggest factor is to remember to work clean. Nick
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Now you're obfuscating the issue with hypotheticals. You've now after three posts given us much more complete context to work with. Let me start by saying that if you walk into a restaurant and after being seated inform your waiter that you are gluten intolerant and soy allergic, but you would still like to order the calves liver (ie), "do you think the dish can be prepared without those ingredients?", and you were summarily refused any and all cooperation with your problem, then YES! I agree with you. Rude and uncaring service. Peiod. Full stop. Now after having said that, I must say that I did not get that from any of your posts. What I'm getting is that you engaged the waiter and then the Maitre'D in a game of twenty questions regarding the ingredients on a menu. This is an important distinction. I also want to add that this took place (according to your post) years ago. That is to say, before food allergies/intolerances were up on our culinary radars and in the middle of service I might add. At this level of dining I'm hard put to lay constraints on the kitchen *unless*, I called ahead. Lack of prior arrangement would be unthinkable, particularly if there were *serious* dietary issues involved. To not do so is just plain silly. If you haven't called ahead then enjoy your plain salad and eau poached chicken breast and consider anything else you get a gift from God. I might add that were you dining as my guest or on my reservation and did not inform me of dietary restrictions beforehand then I can assure you it would be the last time you would dine with me or use me for the res. But I digress. Let me add that dining in a destination restaurant places some responsibility upon the diner. That is, if the diner wants to attempt to enjoy the experience to the fullest. Anything can go wrong and too often does, and this incident is something that may have been handled in a better way by the waitstaff, but certainly could have easily been avoided altogether by dropping a dime. Food at this level isn't easily changed on the fly, particularly with a full dining room as this place usually has. I wasn't in the room and am not privy to all that may have taken place. Were you treated rudely, or was your request gently refused? Did you make yourself into a PIA, thereby assuring that your request wouldn't be honored? Did you actually make a request? It seems that you sent all scurrying about looking for lists of ingredients rather than actually try to order something plain and with sauce on the side. Instead it seems as if you were angling for the chef to cook something special for you without said ingredients. All on the fly in what is usually a pretty crowded dining room. I don't know if I blame the Maitre'D for attempting to dissuade you from the giddyup. Sorry but it sounds that way. Lots of variables. I can't offer any advice and my own experiences wouldn't help you as I rarely dine at this level without an insiders reservation. I can say that anyone can get bad food and waitstaff can have bad nights, even act inexcusably rude. But I generally always find a way to enjoy myself and anything I find wrong are ususally hair-splitting quibbles. Cold uncaring service upon exiting? The first thing that crosses my mind is how much tip did the person leave? YMMV and probably does. It doesn't make you a bad person. This is a discussion board after all. Nick
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I get excellent results. But yes, you must be precise and careful. Sometimes you want the lightness that a wonton skin brings. I acts as fine foil to certain fillings. Never say never Nick