ngatti

So at least we know they are out there. I have to replace the henckel. My knuckles are starting to scrape the cutting board. I guess over the years I've taken a bit off from sharpening and wear. Nick

Dave, what would be the advantage of the Granton edge. Ive never used one except on a salmon slicer. Off topic, Nickn, I'm thinking of picking up a Tele for myself. Would the Squier work for me or should I go for the real deal? I'm strictly a hacker acoustic type. Take the Taylor Big Baby out for a nightly stroll sort of thing. Nick

I'm inclined to agree with glyn. One caveat. It was explained to me that fish caught and landed on monday but not sold until wedsday can still technically be called "dayboat" Nick

edit: doubly

Absolutely agreed. I call such things jumbo, dry etc. But never "Diver" Nick

Hi FG, After reading this posts I just got off the phone with Jack Rent at Pierless Fish in Maine. One interesting stat that he told me re Diver Scallops. Out of 2500 or so scallop licenses an extremely small number go to scuba divers (20-50?). So where are all these Diver Scallops coming from? No doubt the term evolved to mean any U-10 scallop. Nick

I've been doing this for nearly 25 years and I agree Katym. Quality issues aside, this is the main reason I have always preferred Tridents. But the knife that sees the most action is a Henckel Santuko. I love it. Nick

Doncha worry, I'll drive. Nick

IN!!! (Anchor Steam???) Nick

Sorry Tommy, Namaskaar is indian. Nick

Sounds like the cue for a New jersey eGullet pissup. You're the Korean expert 00. I have noticed that Namaskaar in Paramus has a room that goes largely empty on Monday nights. A couple of more weeks and I may be able to take on the responsibility of organizing something here. I'm not that upset. It's just my quirk. I'm the self appointed "Bergen Record Restaurant Review Basher" . I just think that alittle turnabout is fair play. I'll get onto the Baumgart's piece later on. When I'm finished with today's golf outing. Interesting you should mention Korean. Today's outing is for the Korea Society and I'm off to buy some Kim Chee for tonights apres golf buffet. Nick

For the most part you're right FG. Victorinox and Dexter's make good butcher knives. The stamped blade cook's knives are used as 'house knives' for my prep staff. Re: the F. Dick Knives: They're good knives. Better than Henckel? I don't know. I do know that Roberta Schiff covers the various area restaurants pretty well with her sales staff. Kinda like the knife version of the Fuller Brush man. I have a couple. The henckel vs Trident debate continues. I prefer Wusthoff for design reasons. I have noticed that while (it seems to me) that top line Henckels, which used to be comparable with Wusthof, has remained the same, The wusthofs seem to have improved the quality of what was alreafy a very good knife. As far as paring knives are concerned, and as a matter of personal taste, I find the top line heavy german knives (trident, henckels, etc...) to be too expensive and poorly designed to do any fine work. The heels and the blades are too thick. Uneccesary, IMO, for the finer work that I use these knives for. I prefer the almost disposable 3 paks of different shaped stamped blades that both these manufacturers offer. Nick

The same Conrad Gallagher that is about to open "Traffic" here in NYC? I have a menu next to my keyboard as I type this Nick

Here's another link re: sharpening Knife Nick

Gawd!!! Nick

The Angry Chef Rides Again I try to refrain. I try to restrain, but like Dr. Strangelove, the hand sometimes has a life of its own, particularly after reading Maria Rabat’s review of Ruga (the link is posted in the prior post). This time, no numerous line by line quotes. Many of you have told me that “it’s pointless”, that it’s “only the Record. What do you expect? Why do you waste your time?” To this I say that, Yes, it may be pointless. After all I am not one of this newspapers editorial powers that be. But I know that some people at the Record read this site. The Record is also making an effort to solicit reader mail inviting comment on the restaurant reviews that it publishes. I don’t buy comments such as “It’s only the Record.” I think, as with most fields of endeavor, that the Record and its writers strive for excellence. As an audience, it is up to us to let them know whether or not they’ve achieved it, and if not why we feel so. As far as “what’s the point” is concerned, I must say that as a chef who admittedly doesn’t get out much to local places (many where friends either work, run kitchens or own), I take a real interest in who’s getting reviewed and what their ratings are. What local trends are starting to be developed? Where are people eating and what restaurants are they talking about? Who are the chefs and what are they cooking? Most important, who is benefiting, or being hurt by the reviews in question? However if, due to sloppy writing, hack writing, plain ignorance, or an amateurish approach, they lose credibility with the savvy food conscious dining public, then I feel I’ve lost a valuable resource. I also take offense, for this, after all, is my local paper. If I told you that NYC envy doesn’t enter into the equation I’d be lying. I don’t see any reason why the Record’s food writing can’t be as well respected as any other big city papers’ food writing. Having said all that I’ll say that there is plenty to criticize about the writing in this review. Criticism can be leveled about specific food knowledge as it comes across in the writing of this review. There is no mention of wine or wine service. One can certainly find fault with some of the style and structure. Better I leave the discussion of the specific failings or successes of the review to the rest of the folks here on eGullet. I invite your discussion. However there is one troubling aspect that I noticed and I’d like to mention it. Ruga is considered by many food savvy diners and professionals to be one of the top tier restaurants in the region (Bergen/Passaic/Southern Rockland). You will find it mentioned in the same breath as Xavier’s, America Bar and Grill, Esty Street, Café Panache, Saddle River Inn, etc…To give it a mediocre review and only 2 and ½ stars is fine. But this is major culinary news in this neighborhood. To ignore this on the printed page, omitting all reference to its prior reputation and achievement within the context of this well known restaurants history is, in my view, negligent and implies ignorance of the local culinary scene. Thanks for listening Nick

However Finker raises an important point. It is our job, as chefs/managers to make sure that protocols are followed. All failures are failures of management. The hell with empowerment, it's our responsibility. No excuses Nick

Thanks Tommy, I've been hearing so amny nice things about this place. This is the first detailed report I've seen from a knowledgeable diner. "Nick"

I'm almost embarassed to say it... A Tale of Two Cities I never read it and it's hanging about leftover from my daughters summer reading list. Nick

Baumgart's cafe Ruga Here are the two "Record" restaurant reviews from this past Friday's "Go" section. I just thought I'd start a specific thread. I thought the Baumgart's piece was smooth and straightforward. While the Ruga piece was choppy, a little pedantic and twitty, with a bit of silliness sprinkled throughout. Nick

I was there during a late january. May go this year in Feb. (not carnivale). The place is relatively empty. Only some Brazilian tourists, some brits,...Oh, and the odd gringo from NJ. A little chilly, but quite manageable if you're from NY/NJ. Besides, I don't go there (Venice) to soak up the sun. My nutshell take on it was a vast Italian theme park, replete with touristas, overpriced food, and a superb 'marketing' vibe cast over the entire town. I'm being a bit flip, of course. There is much that impresses. It's a beautiful place. Nick

"not as funny as he thinks he is," tommy offers a "seemingly non-stop" barrage of "witless" and "mind numbing" comments, supported by often "inane stupid pictures" culled from the internet. obviously fueled by "too much beer and boredom," his posts seem to "pop up more than zits on a prostitute's backside." while fans say he's "cute as a button," and cheer "more kittens!," most just find themselves wanting to "kick his ass." Oh! :smacking self on head: Are these *real* quotes culled from various messages?

"not as funny as he thinks he is," tommy offers a "seemingly non-stop" barrage of "witless" and "mind numbing" comments, supported by often "inane stupid pictures" culled from the internet. obviously fueled by "too much beer and boredom," his posts seem to "pop up more than zits on a prostitute's backside." while fans say he's "cute as a button," and cheer "more kittens!," most just find themselves wanting to "kick his ass." Mrs. Tommy?? Is that you? "Nick" " "

dat was part of what i was saying in my parody. a little too subtle though. perhaps i should revert back to bulldozer tactics. I caught it. I hope others did also. Nick

Having eaten there twice, I'll agree that your review is probably more accurate. Marge Perry likes the place, I can't stand it. For whatever reason (actually plenty if you read the review), the place speaks to her. That's okay. Different strokes... However the review was well written. A good description, no silly axes to grind. It does what it's supposed to do. If The Record would use critics that stick to this format, fine. One quibble...No mention of the signature Chicken Salad Sandwich? BTW. I don't think it's a critics job to check for the sanitation inpection sign, nor delve into the past in order to make the sanitation record part of the review. Coupla cents worth Nick