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ngatti

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Everything posted by ngatti

  1. I'm trying to post this weeks stuff. Must still be a snow-day at northjersey.com. Boy, these guys are bad. Nick
  2. Ahhh...Great minds and such. My first cookbook was "Classic French Cooking" from that series. That and "The Cooking of Provincial France" from the same series. Classic was written by Pierre Franey and Craig Claiborne. I worked briefly in the Time Life bookstore in their building in NYC. What a world it opened up for me. Nick
  3. Martin, there are many reasons why I like you. Most of them are contained in this post. Nick
  4. If you mean the Robin's that used to be Jamies, then alas, it has been gone for some time now. It is now another Italian restaurant called Zanni. Nick
  5. Well after being pleasantly urged by jinmyo to "eat guts" on this trip, I find that i did...literally. The pork chit'lins were pretty tasty. These seem to have been marinades and char-grilled. The charred grill marks giving a very pleasant flavor to the meat. I've never eaten chit'lin and was surprised at how meaty and tender these were. Some proper mustard and a side of mashed complete the dish. For apps I felt that i coudn't pass on the roasted marrow (a house specialty). Four very generous marrow bones, with toast and nicely flavored parsley and shaved shallot in a light vinaigrette. Yum!!. I also sampled the sprats and found them quite tasty. Dessert was a slab of Lancahire with an eccles cake (pie?). Also tasty. Great meal!! Thanks Tony, and thank-you Martin!! Nick
  6. Citrus Grill is in Airmont NY. A couple or three hundred yds north of the NY/NJ line on East Saddle River Road. Food is good. Once had 4 stars from the Record (whatever you think of the Record, they don't hand out the 4 star rating lightly). I don't know what their current rating is. The chef/owner, Steve Christiansen was, at one time, a partner in Cafe Panache. In fact, he opened it with Kevin Kohler. Nick
  7. Click here for the link to the F&W blurb Scroll down the page. It's there. BTW, this was provided to F&W by msp. Nick
  8. I'm a fan of ricotta cheesecake. Thanks for the tip. I did Juniors *again* this evening. More plain cheescake. Still there, still good. I don't know how much is just nostalgia. For four years I exited and entered that Dekalb Ave. Subway stop. A few years later I had an apartment on Hoyt and Pacific st, and used to go for Pastrami on twin onion rolls for lunch or Kippers and Eggs on Sunday morn. The cheescake and the resto became part of the fabric of my then existence. You know how these things go. Leshkos (pierogis) and the B&H (blintz's) in the East Village are two more of those places also. I've lately taken to dragging people around with me to sample the food of my memories. Nick
  9. Thanks zeman!! As far as you other two philistines are concerned...ARRRGGHH! Edit: You guys know I'm just funnin' with you, right. Nick
  10. Stopped for a slice of plain and a cuppa joe. It had been a while, but I thought still as damn good as ever. Certainly worth a stop as part of a Brooklyn Safari. Anybody have cheesecake faves of their own that I'm missing, and should compare it to. Nick
  11. Errr...Harvey Wallbangers Okay, start laughing Nick
  12. Yeah, I tend to go the utiliatrian, "form follows function" look myself. But these blocks sure are pretty (particularly Klink's), however you still need a stable surface *under* them. Nothing wobbly. Wet towels...Good truc. They'll also stabilize your board if used on a less than level surface. Nick
  13. Oh yeah! and another thing. I find butcher blocks too hard for general knife work (but a cleaver will definitely hurt them). I prefer the bite that the hard rubber boards give to your knife. The general wood prep boards give too much bite, IMO, hard acrylic, not enough. It's a matter of hair-splitting degree, but it works better for me. Nick
  14. You don't have to leave the cutting board on top. Just use it for day to day stuff. You're right about usage. For the day to day requirements of a busy family, it'll be more than adequate. Even if you entertain a lot. Besides it's a pretty looking piece. I have nothing that comes near it. Shoemakers kids and all that. Nick
  15. oooh, let me weigh in here. Tommy: Your block is really a cutting board. The wheels won't really allow any heavy work with a cleaver (the table will bounce) and the board itself isn't really thick enough to do the heavy work that a proper "butcher block" does. However. it is perfectly fine for all the day to day work that a home kitchen requires. You may wish to place a thin acrylic or wood board on top to do the bulk of your slicing and dicing. it's convenient and portable. The job of a proper butcher block is really to provide an immovable heavily weighted piece as a foundation to actual work. For instance, if pounding meats for scalopinne or carpaccio, you don't want the surface to be "bouncy". It creates more work. You particularly don't want it to be so if taking down sub-primals (cleaving racks of lamb or veal). It can be dangerous. You also want a very stable foundation when slicing and chopping. It lessons fatigue and just plain ol' feels better. Butcher blocks are expensive. My inclination is to use a cutting board. I have always used one whether using a proper "block" or a 3-4 inch wooden table top. The manufacturer may tell you to use it's surface as is, but then again, a swayback block needs to be sanded level or replaced more often. YMMV Nick
  16. <---(smug smiley) Nick
  17. This weeks Record reviews: Rene Mack's review of Morton's Steakhouse Lindy Washburn at Baby Lou's Nick
  18. I've eaten in various M&S establishments 5 times now. My experiences have ranged from terrific (SF) to 'less so' (again SF), to mediocre (3 times, all in Hackensack). The oysters are nice, fresh, and seasonal. The accompanying sauces are quite skippable. The main course fish dishes have been uniformly overcooked on each visit. The bar is nice, especially if you're there for beer and oysters. Desserts are big and cloying. My feeling is that if you want to dine in a chain seafood restaurant, then you'll be better off at Legal Seafoods. I've also been there 4 times and it is, IMO, much better. One of the best Lobster Rolls I've ever had (fresh 1&1/4-1&1/2 #) as opposed to M&S which serves one of the worst (tasted of thawed leftovers). edit: Legal does not have the variety of oysters that M&S does. So if that's your thing you'll be happier at M&S. But overall, service and general quality of fish preparation is better at Legal. YMMV Nick
  19. McCormick and Schmick's review ibn the Star ledger. Here 'tis Nick
  20. I believe it has been favorably reviewed in the latest issue of Ed Behr's, "The Art of Eating". Nick
  21. It appears as if the Health Department shut them down. Nick
  22. EDGEWATER - Unsatisfactory: Binghamton Ferryboat (closed). FYI Nick
  23. Thank you sir, may I have another? Nick
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