Rail Paul

Now that you mention it, the "raw" angle was in the promotional materials for the irradiated ground beef at Wegman's, but I didn't connect it with a law in NJ. The promo was something like "serve it as rare as you like, our meat is certified free of bacteria."

There was a reg in Washington state which required burgers to be cooked to 160 degrees back when e-coli was a big concern. Dee had a big and loud argument in a restaurant when they informed her. I'm not aware of any such law in NJ, though. Many places serve burgers nice and red in the center. Law? What law? We don need no steenking laws...

Glad you enjoyed your meal at Hunan. We did take-out there a few weeks ago, and enjoyed it. I noticed then HC had a security guard for the parking lot. Route 46 in Fairfield has had a significant number of car break-ins, and especially headlight thefts from Acura cars. The Radisson and the Ramada have also reported several thefts. Ten minutes work on a headlight assembly wholesales for $1500 on the black parts market.

Nikko's fine with me, although I haven't eaten there in a few months. I'd say it was prob a shade or two better than Kyoto, but I don't have a lot of experience eating sushi (pun intended). Rail + 1, maybe 2

Glenn - how about offering guaranteed seating at a specific time, and charging the $20 upfront? That 50% sounds like a huge hit on the house, it's a shame if people who really want to dine there are unable to do so... Paul

re: D'Artagnan's foie gras Based on a conversation with George Faison a few years ago, D'A sourced most of its foie gras from the Hudson Valley and elsewhere in the US via exclusive suppliers. A small amount was imported. I don't know if that has changed. The issue of foie gras remains a sensitive subject, and I can understand his reluctance to be specific.

You raise an interesting point here, FG, and it deserves elaboration. There is a contract, as the restaurant took a non-refundable deposit in return for an agreement to provide a specific service. If an airline or hotel accepts a reservation and charges your CC, you have rights should they find themselves overbooked. You wouldn't expect your numbered theater ticket has been sold to 5 or 10 people, would you? Of course, the shoe is on the other foot when the restaurant accepts your reservation and still makes you cool your heels for an hour because THEY overbooked. I'd be willing to consider a premium for guaranteed accomodations at the time previously specified, even though I shouldn't have to. Why shouldn't the restaurant comp you for their inability to forecast demand?

Dee and I stopped by Sofia's in North Caldwell on Friday night. They do have a sharing charge ($5), and I asked about it. It's been in since the place opened, and covers the incidentals (bread, plate cleaning, etc) which are usually priced on a per diner basis. I'll post separately on the meal itself, which was significantly below their previous accomplishments.

Rosie - yes, women are most certainly invited. As RPerlow noted, the joint under consideration is Kyoto in the Loehmann's strip mall on Columbia Tnrpike in Florham park. It's adjacent to "973" and behind the McD. Lreda - this sounds fine. I'll ask our sushi eaters, but the date sounds fine for me. I'll stop down this week and meet with the manager and see what they can do, arrangements wise. Poots noted the place sometimes jams up at the susi bar, so I'll see what they can do and post the answers. Poots - I did see the scallops (2), they were shucked and on what might have been a chilled tray.

Chefb - Would that be Nori in Caldwell, which is almost opposite Bangkok Kitchen (and is a treat on its own, too)? Thanks. Poots - thanks for commenting on the specials board. I did notice it, but didn't add the several items to the list they gave me. I should have done that. The fish looked exceptionally fresh and the scallops were huge, prob 5 inches across

I think the selection process is based on recommendations from readers, staff suggestions, and where the team is interested in going. Based on the past several years, geographical diversification counts as much as food. The survey is usually accomplished in a single day, which means a lot of hit and run, with seven or eight places in a few hours. They announce the next two weekly themes and people call in. I'd bet they have have some joints already teed up. Next week (the final run of the season) is based on out of topic suggestions, places they wanted to try, but didn't, etc.

Correct on no liquor license, it's BYO. Here's the table menu. Only one person sitting at the sushi counter during lunch, I consider that a not-good omen. Nigiri sushi Tuna $2 Fatty tuna (toro) $2.95 Yellowtail 2.50 Salmon 2 Eel (unagi) 2.50 White fish 2.50 Smoked salmon 2.50 Salmon roe (ikura) 2.95 Shrimp 2 Surf clam (hokki) 2.25 Ama ebi 2.95 Squid (ika) 2.25 Fylingfish roe (tokibo) 2.25 octopus (tako) 2.25 Crab stick 2 Sea urchin (uni) 2.95 Spanish mackerel 2.25 mackerel 2 Scallop 2.50 Egg (tamago) Also had rolls, such as: shrimp/cucumber tuna salmon yellowtail $12 spicy tuna, shrimp tempura flying fish outside 10 yellowtail avocado outside, spicy salmon/cuke inside 10 perhaps 8-10 more rolls I had the lunch box special, five good sized shrimp in a sweet garlic suce, three small tofu cubes, six small california rolls for $9.95. Good, interesting tastes, shrimp were very moist inside

The Munchmobile made another pass, this one for chicken wings. I have the feeling th emunch team is wearing out. The reports are nowhere near as analytical as they have been in the past. Just a few comments and on to the next one. Broadway Bar in Point Pleasant - best wings on the trip. Fat, crispy, tangy and good sauce Chicken Town in Brick - offer a 100 piece ub of wings, good wings and apple fritters. Cluck-U in Morristown - maybe the hottest sauce ever made? Liked the onion rings, though Gone with the Wings in Nutley - OK, but sauce wasn't exciting Iron Horse in Westwood - 18,000 meals per month, munchers loved the burger. Wings were unmemorable. Jimmy Geez in Haledon - team didn't seem to have much of an opinion O'Reilly's in Maplewood - greasy, tangy, nearly award winning wings I've never been to any of these places, but may want to try the Iron Horse, and see how his stuff stacks up against the wonderful Fink's, which is nearby

merci

We have two or three dedicated sushi eaters in my office, and Florham Park is within reach. Maybe October on a Thursday for lunch? sounds fine to me I'll call / stop by Kyoto and get a menu and post same

where in Livingston is this palace of chicken located?

Yes On Route 10, about a mile east of the I-287 exit, on the eastbound side. Just past Jefferson Road and the MetroWest Jewish center.

Ordering a case of wine from a small winery which lacks a presence in your area has always been a goal of many wine lovers. State laws have often blocked this wish. The Wall Street Journal reported Wednesday on the controversy. The long running conflict between wholesalers and retailers (the anti forces) and the wine buyers and free marketers (the pro forces) has been joined by the world wide grape glut. Many smaller wineries, frozen out by the larger distributors and state reg complexity, see the 'net as their best line of distribution and are actively moving sales efforts to the 'web. Tastentalk.net, an online site, offers wine futures $85-125. Zachy's also offers futures over its website The article says the average bottle sold on wine.com is now $22, double a few years ago. On winebid.com, the average current bid is $86. The WSJ summary, quoting the wineinstitute.com's website: reciprocals: CA CO HI ID IL IA MN MO NM OR WA WV WI will allow shipping to you tricky: AK CT LA MT NE NV NH ND WY require some winery paperwork and may impose rules on the buyers, too tough: AZ AL AR DE KS MA ME MI MS NJ NY OH OK PA RI SC SD TX UT VT VA more paperwork and may require physical presence felony: FL GA KY MD TN plus IN NC. May also implicate the buyer in a conspiracy to commit a felony

Now I am confused. If you don't use marsala wine, why do you call the preparation marsala? why not just call your veal dish " flounder" or "chop suey"? If a person expects marsala in a dish named marsala, when there is a traditional prep called marsala, that's not an unreasonable expectation, I'd think.

I visited 77 Walnut a few years ago, and didn't have anywhere near as pleasant an experience. Will have to put it on the list of places to visit. The prices strike me as lower than I recall, as well. Be aware parking can be a challenge on some evenings as the ball field across the street draws company teams, moms and dads with mini-vans, commuters, people backed up by the railroad crossing, etc.

If you didn't use a sweet Italian wine of the same name in your preparation, I'd be disappointed. The portabella mousse sounds intriguing...

But it was, many years ago. Under the rescinded rules of the Catholic church, observant members were expected to fast from solid foods after midnight to the time of communion, often after sunrise. The fast from liquids was just three hours prior to the Eucharist. Many monastic orders arose at 3 am (tierce) for prayer, followed by work. A brewed, liquid beverage with the strength of wheat and hops provided strength, without violating the fast from solid foods. Unlike contemporary college students and others, the monastic morning dining experience did not include cold pizza...

We had a four hour afternoon dinner cruise on the motor ship Cornucopia Princess, part of a small ship fleet sailing from Perth Amboy NJ. The course took us east into Raritan Bay, north into the Harbor to the Statue, south and west into the Arthur Kill and the Kill van Kull. A cirumnavigation of Staten Island. The ship had three decks, each with their own events and bar service. Deck one was a weding and reception. That caterer provided its own food. The other decks were provisioned by Cornucopia's staff. Our group, celebrating a birthday, numbered about 50-60 people and took half the top deck. The other tables included a church group, several individual diners, etc. Food was buffet, serve yourself mostly, and OK. Sliced ham, steamer round, chicken with lemons, roasted potatoes, green beans, salmon in a dill sauce, salad, etc. Nothing stood out, but it was OK. Bar service was extensive, and may be included or cash, depending on your ticket. Enormous amount of sea bird activity, many fisher people, jet-ski, sail boats and hobie-cats, etc. Hundreds of broken ships and docks, old ferry boats and tugs, many freeing boards and wood to become floating debris. The Great Kills landfill site is secured by four layers of fencing, and lighted with major league light poles. Much more security at GK than the dozens of power plants, chemical factories, and refineries we passed. Of course, appearances are deceiving. Perth Amboy's waterfront is undergoing significant upgrading. Seabra's Armory, two yacht clubs, the Cornucopia complex, and many small shops, new condos, etc. Luxury homes on the NYC side, many with their own docks.

Sorry, no question from anybody has been stupid, as far as I can tell. I just tried to compress the info more than I should have. I also made the assumption that all the fat in butter is butter-fat, which I think is true. I took the nutrition label detail from each of the butter products, and copied the serving size (say, 14 g) and the fat content (perhaps 11). Then, I divided the two, which produces the 78.5. If the fat content was 12, the quotient would be 85.7. My guess is the rounding in the label (11 g instead of 11.455, for example) provides a variance in the reported result greater than that which many foodies will accept. However, if the average buyer would prefer a "lower fat" product to a higher fat product, marketers will under-report fat content, even if both products have a significant amount of fat. If I can locate the USDA standards for food labeling, that could clarify the reporting issue.

I copied info from each of the "premium" butters in the West Caldwell NJ Shop-Rite this morning. The manufacturers supplied the data, although the seven point difference between an 11 and a 12 gives me pause. I bought the Jana Valley for testing purposes. Celles Sur belle 250 mg size, no data, $5.49 per pound Organic Valley, one pound, 11 g fat per 14 g serving, 75 mg sodium, $5.49 pound Lurpak 11g fat per 14 g serving, sodium 0, $6.98 pound (salted = 65mg) Plugra 11g fat per 14 g, sodium 0 mg (salted = 90) , $3.99 Jana Valley (Czech) 12g per 14g, 70 mg salt, $2.70 pound KerryGold 11g per 14 g serving, 105 mg sodium, $5.98 pound Isgny Ste Mere, no data 11/14 = 78.5% 12/14 = 85.7%