ronnie_suburban

I wonder why 'never fresh'? The preserving quality of bottled lemon juice must have nothing the do with the lemon juice per se...it's probably all about the preservative (sodium bisulfite I think) used in the bottled lemon juice. =R=

LOL! Does that count as some Burnett-style double product placement? =R=

Absolutely...it's likely a very good product-line for a business in the right sitauation, even a restaurant I suppose. I was just wondering skeptically whether it would really be the best option for this particular restaurant. =R=

Really just curious...looking to learn how things are really done (where they diverge from the show) in an industry to which I'm an outsider. It's been my experience that even companies with accountants sometimes use payroll services. I guess it just comes down to the preference of the business owner or specific circumstances. =R=

I'm currently paying a rate that is less than half that on my revolving line of credit. AMEX has never come close to being competitive rate-wise with our bank. Yes, with our bank it's a secured line but... There is a premium paid for the type of loan that was depicted in the show. The rate on that type of short-term loan is generally higher and there may often be fees. The essence of my curiousity about the whole issue is why would the AMEX option be chosen over another? IMO, it was chosen simply to highlight the product for the television audience. That belief is based on my assumption that the people who backed the restaurant would ultimately have much better, and ongoing, credit options than AMEX Open. I mean, if I'm only paying around 5% on my line, Mr. Chodorow and his partners are bound to be paying even less. With such heavy hitters in the background at Rocco's, the AMEX choice stood out as being possibly inefficient. Of course, if Rocco were truly on his own, maybe it would be a great option. But I cannot measure what the actual urgency factor was...maybe the turn-around was faster with AMEX...perhaps there was a good reason for their choice. It just didn't seem like it. =R=

Sorry for the many questions...Why is that? Is that the way restaurants generally operate? Is it because they handle cash, or because of the wage structure, or some other factor(s)? Would Rocco's be typical in that regard? I just assumed that a business of that size (with that many employees) would opt for the relatively inexpensive outside payroll service. From my (albeit limited) experience, I consider an outside service to be the default setting. =R=

Previous experience, but I'm certainly no expert. =R=

whatever it is, i'm sure they could get a loan from Open. the restaurant cost what, 4 million? we're not talking about charging it on a credit card. we're talking about a line of credit or a loan. i dare say that i could get a loan for whatever amount it is. i'm sure they could. I'm sure that THEY could but if you or I (or any other AMEX customer) went to them and asked for twenty grand to cover the payroll they'd say no way. Besides, why would they have to borrow the money in the first place? Why wouldn't they just write checks from the business account to pay the employees? It just doesn't make any sense, if they had enough cash to cover the payroll (as they said they did) then why not write business checks and take taxes out after. Sorry, this whole thing is beyond shady. I've been dealing with AMEX for almost 14 years and they don't cut ANYONE any slack. Rocco obviously doesn't have any money left to pay the employees. Baaaaaad business any way you slice it. In front of the cameras or not. tim, we're talking about a business loan here. Shouldn't they just have a payroll service (as has been suggested upthread)? Even if they receive a loan from AMEX to fund the payroll....then what? Someone's going to sit down write physical checks for each employee? What about withholding, etc.? If management can't get the preparation of food right, I doubt that they could figure out how to make accurate deductions, withholdings, etc. I can just imagine someone poring over the IRS manuals trying to figure out what to take out of each employee's check. The moment seemed like a contrived set-up to work yet another product placement into the show. And that's fine with me (they can fund the venture however they see fit), but to act as if it was spontaneous or that AMEX would take care of the 'filing' elements of the payroll was absurd. Let's not even get into the fact that AMEX's rate is likely to be several points higher than that of the local loan shark. But, when you're Rocco, who cares about the cost of money?...I mean, it's not his money anyway. Somehow I get the feeling that Mr. Chodorow (sp?) and his partners don't borrow money from AMEX on a regular basis. =R=

Unfortunately, Opening Soon is not going to air in the U.S. on FTV, it's going to air on another Scripps Howard-owned outlet, the fledgling Fine Living Channel which currently has very limited distribution in the U.S. =R=

Steve Klc beat me to it. I am learning so much every day at eGullet. It's so great to read the input of people who know so many different aspects of food. Thanks. Jonathan, Let me echo the above sentiments and say thank you for taking the time to write that. It was a pleasure to read and your effort is very much appreciated. =R=

I'll concede that she is a sincere visionary--I respect her greatly and have no reason to believe otherwise--it's just that I'm also dealing with the reality that if I don't dismiss her from time to time, I feel guilty when I go to the 'regular' grocery store. =R=

I was perplexed by that too...someone involved with the show must really hate that guy...of course, the same could be said of Rocco. If TPTB were feeling any love for Rocco, he wouldn't be looking so exceptionally bad right now. I think a lot of Rocco's buffoonery could have been massaged away in the editing if that had been the editorial desire. Not saying it wasn't really there, only that it has been gloriously showcased. =R=

My best friend's wife is Czech (they live here in Chicago--an excellent town for Czech & Polish cuisine, btw) and when they bring us our Christmas basket full of baked goods, it's usually war between the wife and I over its contents. A generous (but never generous enough ) sampling of kolaches is always included... =R=

I do appreciate Alice's view of the big picture (even as it applies to artisanal cheeses) but I'm not so sure how easy it is to adhere to her 'philosophies' on a practical, everyday basis. I (vaguely) remember a saying...'it's easy to be a holy man while living at the top of a mountain.' For a business owner, I think the ideals she sets forth are even less reachable...as evidenced by some of the comments in the linked article. In a perfect world, it's all renewable, sustainable and local...but this ain't a perfect world. Most of us don't have the luxury of doing anything more than 'picking our spots' when it's practical to do so. =R=

Yep...and I hate me (for watching). =R=

LMAO Tony! I love the 'jumping the shark' reference... =R=

Thanks for the tips SW....is Hai Woon Dae the only one you've been to? What did you think of it? Again, I'm a bit foggy on the specifics, but I seem to remember having one Korean BBQ experience not too far from there. =R=

Thanks Dean... The place that used to be near us featured a procession of what seemed to be dozens of tasty and colorful relishes/salads/side dishes and then raw, marinated meats which you cooked yourself on a grill in the center of your round table. I've been to a few other Korean places (North Side) where the m.o. was about the same, but can't remember their exact names or locations. Since we are planning an outing with some kiddies (and some grown-ups who've never experienced it), I figure this type of place will be fun. Good luck with the cooking today...I'll be hosting some family over here (ugh!). =R=

Hi All, There used to be a decent place near me which is now gone , so I'm seeking recommendations for a good Korean BBQ place in Chicago. I prefer North Side, and I'm figuring, based on neighborhoods, that's the default location anyway. Northern or NW Burbs would be fine too. Anyone know of any 'stand out' or memorable places? Thanks, =R=

never thought of it that way heretofore ... but you are absolutely right! Well, at least with a Bourdain sighting the show will carry some additional value this week. =R=

182...but I realized as I was counting that a few have gone AWOL... =R=

Absolutely...that was a terrific half hour. Thanks again Dean for the reminder. I can't believe what I would have missed. Totally inspirational. I must go to Trio. =R=

I'm actually surprised how infrequently this is the case. It does happen, but I find it to be tender and moist far more often than not. Fresser...no dessert anymore because you are diabetic, is that correct? =R=

Thanks for the 'heads up' Dean--much appreciated. =R=

I love PI's hummus--it's my very favorite hummus of all time. It has an intense flavor and a very smooth/fine texture. I'm not a fan of their baba ganoush. It's way too smokey for my liking. Also, I think their shish kabob is great. The meat is very lean, flavorful and tender. It's almost never dry. I usually get it as a plate (with rice, lettuce, tomato and tahina), but the sandwich is also good if you eat it there. To go, they can get soggy. The shawarma is also outstanding. Again, I prefer the plate, but the sandwich is also good. The flavor of the meat is mild but distinctive. This is probably a very subjective area because at no 2 places does the shawarma taste the same. Over the years, I've come to appeciate, love and even crave this particular shawarma. I occasionally order the falafel. It's a generous portion and even when it travels (as a plate anyway), it's crispy on the outside and tender (but not crumbly) on the inside. The kibbeh is very good but they seem to be out of it about 50% of the time. Not sure why that is, but if you're in the mood and they have it, I think it's worth a try. I have to also mention the condiments because both their tahina and their hot sauce are first rate. When we carry out and forget to ask for them for some (can I fire someone for this?), it does take a bit of the luster off the whole experience. The lunch special is convenient and very tasty too. It's a combo plate of shawarma, shish kabob and (a pretty standard rendition of) kefta served on a bed of rice with lettuce, sliced tomatoes and tahina sauce. I tend to rotate the above items into my order on a regular basis. BTW, the rice and the pitas are pretty standard issue. The pita is always fresh and the rice is flavorful but nothing special IMO. What do you like at Pita Town? I will definitely be giving it a try soon. =R=