ngatti

Agreed. My comments were specific critical examples of repetitive passive writing. Rather than pound the site with vitriolic unnecessary and unwarranted ad hominem attacks I merely posted specific examples of what I found lacking in the writing of the review. I posted them with no further comment. They stand or fall on their own. Members can comment or ignore. My intention was criticsm of the writing, *not* mockery of any individual (I don't know them). More later, I'm busy Nick

Thank you for the generous posts. I love California and truly enjoy reading about these restaurants, albeit from afar. Nick

Okay dodge, what did you say??? How did you provoke this response?? I've met Pat Mack and this seems out of charactor. I question the ethics of posting excerpts from personal corespondence without the writers permission. I'm sure Pat Mack was replying to you alone and had no idea that her remarks were going to be emblazoned across a public forum. As you say it is an excerpt. I'd like to see the context. Including whatever initilialy prompted the response. But ask her first, before you post. Nick

Yeah, from the photo, I also go with ring mold Nick

One more: Citrus Grill in Airmont NY is probably much closer to you than Piermont. Lake Street to *East* Saddle River Road. Left and head North. Coupla/few hundred yards over the state line on your left. I've already mentioned Cafe Panache. Kevin Kohler (Panache) and Steve Christiansen (Citrus Grill) are dear friends, and yes, this is a shameless plug. Nick

edit: I don't disagree with the thrust of the review. I've never been to 28 Oak (though no stranger to Lee Ganbarg or his cooking). I just think that we deserve better. YMMV I'm *slightly* tired and am going to retire. Nick

Lou said: Hey bud, you've been around long enough to realize that no good deed goes unpunished. Nick

Yeah, yeah! What he said. Let's get back to bitchin' and moanin' over...er...Never mind. Nick

Never been. Nick

This weeks review of 28 Oak St in Ridgewood Read, Chew, Discuss Nick (*slightly* exasperated)

I can. Nick

Ceal's Place: 9th Ave tween 37th and 38th (not there anymore) Morahan's: 8th Ave next to the old Adonis (not there anymore) Chatham Hotel: Chatham NY (Columbia County), used to be a bit gnarly, prolly all yuppified by now. Nick

Certainly we were eating hams before the advent of mechanical slicers. Thin enough to eat tender should be fine. You should achieve thin with a good sharp thin-bladed slicer. Nick

I'll be there on the monday of the show. Any one want to trail, I'd be happy to have them along. Nick

Freelance Cafe Not much wait, if any, for lunch Nick

You probably live around the corner from cafe Panache. It's on Main Street Nick

Here's Todays NYT's Sloppy Joe link Nick

Jes a coupla cents worth. I think that there are rare occasions where the situation demands that you stiff a waiter, but if you do, it is imperative that you explain why, face to face. Also tell the manager why you're doing so. Nick

Mark, You post and read on eGullet? Close enough. All connections are good, no matter how tenuous. Really, all they ask for at the registration desk is a business card. I think they just like to pack 'em in at this one. It's not like the Toy Show which *is* very restrictive. It's possible that I may have a few extra badges on the Monday that I'm attending. We take a shotgun approach, ordering badges for everyone and their brother. There are usually a couple laying about unused on any given day. On another topic; anyone attending Vinexpo on Oct 22nd ? Same venue. Nick

Should be comin' to town in a few weeks. I'll meet ya's at the heineken bar in the back. Lessen of course anyone wnats to hoist a few apres show. Or even find a place to eat. Nick

Just started it in "cooking" Nick

I think I may have stopped someone from doing this *once*. Guy came from the same hotel chain that used to make a 90 yolk Hollandaise by dumping them into a Hobart 30 qt mixing bowl, set it to whip on low (use the wire whip) and light a coupla sternos under the bowl and let 'er rip while ladleing in hot clarified butter. Oh jeez! I just gave y'all the proper definition of a shoemaker. Ohhh, I gots stories'll curl your hair. :shock: Nick

We must know the same people. Nick

Hands. Always encased in latex gloves when doing so. Nick

Shoemaker?? I don't know of a worse perjorative one can hurl at a chef. Love? I've had this converstion with someone else. A local pastry chef (she thinks highly of you Klc). We were at a banquet discussing what keeps us away from our families. What is it that allows us to stress our relationships to the point of imminent divorce. The 12-16 hour days ( My last one away from my current kitchen was the day I flew back from SF; Aug. 28th). The occasional drug and alcohol abuse and less than perfect lifestyle (all that Bourdain stuff is pretty accurate). The fact that we'll obsess about what we do even when not doing it. We concluded (after some wine), that we really didn't *Love* the business at all. Quite the contrary. We hated it more than we've ever hated anything. But we hate it as if we hate some dreadful women. Some incredibly sexy cold, absolutely beautiful, insensitive, uncaring bitch. However one that gives you the greatest sex you've ever had. The kind of sex that keeps you crawling back to her on your hands and knees like a crack addict after some rock. We concluded that this was an apt description of our relationship with the industry. Right or wrong, I'm still of a mind that this has some truth to it. leastwise for me. I suspect for a few others also. Okay. Confessions over until next week. Nick