finker99

Definately count me in. maybe, if I can get away from my place for an hour or two, possibly.

BLATENT SELF PLUG!!! BLATENT SELF PLUG!!!! Fink's Funky Chicken will be running Corned Beef Specials for the two weeks leading up to St Pats!!!

HOLY @#&% Well, we were wondering when the Times article was coming and last we heard it was two weeks ago, so when the phone started ringing saturday afternoon we were caught a little off guard. So things got off to a rough start saturday at about 3 and didn't slow down until 9:45. Food took a little longer than usual but we got good feedback from people sitting at the counter and boy were there lots of them! We ran out of Ribs and Pork by 6:30 on Sunday and I gotta go in at 4 to start up the smoker ...Joy. Rachel, sorry but I don't think I will have room in the smoker for babyback till post x-mas but I promise I will have them before the new year. But all in all it was a good weekend. Saturday was our busiest day and Sunday came in second. OH YEAH AND I SAW A CERTAIN SOMEONES POSTS ABOUT A CERTIAN "BBQ" RESTAURANT LOCATED DOWN THE ROAD AND ALL I CAN SAY IS .......................................................................................................................................................i used to eat at cubby's too

The story of Marty, the TV guy He owns the building and the building attached to mine and if you didn't notice he is a little bit of a pack rat, so was his dad before him. When I inquired about the space my stores and basement were filled with TVs. It took over 10 full sized construction dumpsters to cart away most of the tvs he had stashed in the buildings. Parked out front for 5-10 years before I opened were a rolls royce, a jeep, and a mini van, all in variable states of decay. He is in his shop sometimes, he does most of his work over the phone, going to peoples houses to fix large screen tvs. People have tried to buy stuff from his window but he didn't want to sell anything. hmm. fink

TJ's MMMMM Onion Loaf, I missed onion loafs so much that I built a restaurant to make my own. Ribs too, hmmmmm what would happened if TJ's didn't close. Komsa's Farms, a mini goffle style farm, long since converted to deli, the seasoned french fries were the thing, and again, i had to make a place with seasoned fries to recapture this, hmmmmm fink

Hey checkout this Review on Digital City!! http://aolsvc.weekender.digitalcity.com/no...dci_a_l=eletter fridays specs: Red snapper and Texas style beef chili:no beans and chunks of beef. in the near future: baby backs, rabbit empanadas, and french onion soup fink

Working all of the time I didn't get out much in 02 but the new places I did get too and hope are around for a while are: The Babylon in River Edge El Gran Mexicano in Bogota oh, yeah and Fink's Funky Chicken and Ribs in River Edge

BEEF!!!!???? HA We do run Baby Backs as a special now and again, If you like I will do them next week. We will probably have rabbit empanadas this weekend fink

Fink's will be in the Star Ledger on wednesday and our Web site has been updated, My Webpage

The King Fung Asian Market is located accross the streat from me (Finks) Their seafood is VERY good, usually at least two species of live crab (I have seen as many as four) and a food counter that serves very traditional chinese food, i didn't like the tendons. As far as Chef Central is concerned they have an amazing selection at horrible prices. There is a restaurant supply store in Bloomfield off the Parkway (you can see it coming north) This is pretty reasonable and also has a huge used equipment stock. Hackensack supply is not bad, but I haven't been there in years; I need to go to find containers to sell individual pot pies in and was told they would be likely to have it. Restaurant Depot is off of RT 80, but you do need a tax id # to get in. Ebay is also a great place to shop if you don't mind waiting a week or two. fink fink's funky chicken and ribs

I had my wedding on Long Beach Island in Beach Haven at the Sea Shell Hotel. It was great, but if you already have a place for the reception there are a few gazebos and the beach on LBI or anywhere for that matter is nice, just check local regulations. There is an arboritum (sp) around Morristown that is nice and if you want to go North, Van Saun Park in Paramus has some nice locations. good luck fink

My wife stopped at "El Gran Mexicano" the other day when she saw somebody working, they said that they are definately reopening with the timeframe of soon. I am hungrily waiting

Just don't let it happen again 201.

Actually it is Sabrett Style Onion Sauce, we make it ourselves, and the Atomic Dog usually comes with some Screaming Chicken in it, 201's just has some extra on it.

The last time I was at gran mexicano they mentioned that they were getting some new stuff, but they never mentioned closing up for it, I saw the sign in the window a couple of weeks ago. That fact that they have a phone line in operation with a message on it leans towards reopening rather than looking for cash. I will ask a cook of mine that knows the husband of one of the women that owns the place and report back if I get any news. Fink

Did I mention that I like fried pie

I would only recomend chef central for hard to find stuff as their prices are high on many items, If you have a tax id# you can go to restaurant depot in south hackensack, they have a fair knife selection.

DEEP FRIED PIES RULE THE ROOST, I AM DROOLING FOR THE DAY WHEN I CAN AFFORD TO BUY A FRYER DEDICATED TO DESSERTS MMMMMM FOR NOW I MUST GO TO THE COMPETITION (POPEYE"S) TO GET ME ONE. FINK PS SORRY ABOUT THE CAPS BUT WHEN I GET EXCITED I TALK LOUD AND I REALLLLLY LIKE DEEP FRIED PIES

Holly's description of the rueben is a great one. It is, word for word the Iron Horse's Rueben, and basicly like the barberueben at my restaurant, as far as a steamed rueben goes, I saw David Rosengarten make one on taste once, I never could watch that show again, what is a rueben without the crunch? Variations: a Rachel - no beef or kraut, sub turkey and slaw the barberueben -sub bbq brisket for corned brisket they are also tasty with pastrami. fink fink's funky chicken & ribs

I am VERY proud of the cottage fries, after all what cook be better than deep fried potatoes tossed in butter......mmmm......butter......... I mean health nuts be damned!!! if you are going to do it, do it all the way!!!

Fink's Funky Chicken and Ribs 626 Kinderkamack Rd River Edge, NJ 07661 201 634 1319 finksfunky.net Pecan Pie on Menu Banana Pudding as an occasional special Sweet Potato Tort on the menu 1/2 side 1/2 dessert, depends on who you ask Fink

SHAMELESS PLUG SHAMELESS PLUG FINK'S FUNKY CHICKEN AND RIBS IN RIVER EDGE Take 17S to Rt 4E To Kinderkamack Road The Web Site has our meny finksfunky.net Fink

Rule of thumb, if your cooks don't speak English, you, or someone responsible and trained should speak their language It takes 5 minutes to give a basic sanitation lecture in any language, any owner/manager who cannot take the time to do so is negligent. To ensure compliance I know many establishments that mandate a second washing of the hands at a sink in the kitchen, both to ensure that it is happening and you never know what is on the bathroom door knob. As for gloves, I am split. When prepping foods for sale at a later time gloves, changed frequently are indespensible, but for ala carte cooking, any bacteria on ones properly washed hands will not have time to multiply to the quantity to make some one ill. Plus it is much easier to sense that your hands are dirty and need washing when they are bare in the ever changing environment of the kitchen line. In the space of one minute you can handle food for dozens of different dishes, idealy with tongs, spoons, ladels etc.... If some chicken juice is on a pair of tongs and you get it on your hands you will wash off the sticky stuff, if you are wearing gloves, you will never notice it. In addition if you are following proper sanitation practices, your hands are being sanitized every few minutes along with your station. pardon my ramble, I write as I think see ya soon fink PS Two inspections, two satisfactories, only gigs were one fly each time darn flies I have a $.50 bounty out for flies with the staff.

I haven't been to La Posada in a couple of years, but remember every one in my family enjoying everything, being disapointed in the salsa and liking everything else, my dad had the mole chicken and loved it. Side note: I don't know if this is still accurate but I believe at one point the mexican half of the partnership is related to the owners of gran mexicano in bogota, again, this was a couple of years ago and things may have changed since Fink

"I probably would've headed over to Fink's. Which MAY have been his sinister plan all along!!!" DRAT Foiled Again !!!!! Pretty good pizza is available about 4 doors south of the lido at Victors, if I just wanna quick slice or pies for the staff I usually order from there. Had the pie at Steve's Sizzlin' Steak House in Maywood, it was pretty good, but it is definately a restaurant, nice beer selection too. I have been to kinchley's once or twice and liked the pie and the packed place attested to it's popularity (it was 2:00 in the afternoon) I have heard that Hannah's on Main and River in New Milford used to be the Lido II and that the menu's are almost identical but have yet to try it out. The waitresses at the Lido have all been working there since I started going, about 15 years ago. The Lido has been around at least 50 years, the story is on the menu, but I don't recall it. The decor would best be described as dark and dingy with lots of booths up front and scattering of tables in the rear. A juke box is in the rear area for music. They have liquor but no bar and the tables fill up every night; they are open to 11 I believe, maybe later on Friday and Saturday. The crust is so thin and nice, it is like a pizza "cracker" mmmmmm. Avoid the garlic bread though, unless you go in for the garlic powder variety. The Chicken Parm is also another hit.