GordonCooks

Confucius, in addition to Niles and Frasier Crane

I've been to Susur at least 12 times; partaking in multiple tasting menus, and enjoying hundreds of dishes accompanied by litres of wines.

Ditto

Butter Poached Lobster (Keller) Gourmet Pizza (Puck) Cajun Blackened (Prudomme) Spicy Chicken (General Tso)

Oh, I think I remember that. I've always had great meals at Susur. The cheese course is wonderful - my girlfriend and I ordered the largest selection and they responded by giving us a complete sampling in slightly smaller portions and comping us 2 glasses or Ice wine.

Avalon's always on my "A" list What happened at Susur ?

An "eGullet guide to Prison Kitchens around the county" 1 billyclub - Fine and edible 2 billyclubs - Better than home cooking 3 billyclubs - Cuisine to die for Road Trip !

That's a great idea ! What a nice way to "Thank" everyone for coming. Who doesn't like Hot buttered popcorn ?!

I can't believe how much fat/calories were in some of those meals. What are these people thinking ? Personally speaking, a salad of fresh mint, fennel, and rosemary so as to leave a pleasant aroma in the execution area. Maybe a few granny smith apples and cinnamon sticks in my pockets as well.

Best Italian food is too general. Too many styles, types, levels. It can be simple, complex, pasta, no pasta, all tomatoes, no tomatoes etc. etc. How would you ever narrow it down ? Kinda like naming the best sandwich PS - How's Felidia these days? It's been years since I've been.

I jusr tried to order some online but they d/n use a secured server ? Had anyone ordered form there ? How's the Cinnamon Raisan PB ?

The ONLY peanut butter allowed through the door is Jif Super Chunky and Peter Pan smoooooth. These seem to be the consensual taste test winners year after year.

Do you mean the savory cakes usually yellow in color or the sweet red bean cakes ?

Yuke is for tourists Ja ja myun!

There who my parent's old neighbors threatened to call if my mom ever made the stew on a hot summer's day with the windows open

Mr Leff does not realize that a complete menu for a korean restaurant would be as thick as a phone book. The rule of thumb for me in ethnic cuisine is if the native don't eat there, then the tourists probably do. One important point - A full tilt Korean kitchen has to be one of the most un-godly awful smells on earth. My mom's Kim-chee soup could garner any Haz-Mat team's Full attention

a) This may be in upstate NY, but around here in Mercedes land in Northern NJ, most korean restaurants are on par in terms of total end-user bill cost with a Japanese restaurant and use some pretty expensive ingredients, particularly in cuts of meat. In fact, because of the unique situation here where Korean restaurants cater to Japanese clientele as well, you get a lot of these places also serving sushi with full blown sushi bars and Japanese sushi chefs. b) I havent seen evidence of this locally. c) This is probably true for here as well, but this has been changing. d) yes, I agree with that. Maybe a result of a larger Korean metro population and the overall quality and standards of the regional ethnic restaurants - consider youself lucky. You will probably see a lot of Japanese crossover in Korean Restaurants as many japanese dishes are derived from Korean techniques. What came first the Kim Bap or the Sushi roll ?

Well, I can’t speak for the NYC area but I can tell you about Upstate. Korean immigration in the last 30 or so years into nearby areas is not significant, and by majority – college students, professionals, and entrepreneurs. Korean food is unique as far as spicing and flavors and many of dishes considered gourmet may have a level of spicing and/or fermentation that’s uncommon for the American palate. The typical Korean restaurant is a) Typically inferior to home cooking in terms of technique and ingredients b) Owned/Run by Traditional Koreans who are more familiar with the “feeding” than “dining” c) Frequented by a customer base of less than 25% Americans d) Providing dishes in their traditional form instead of a “neophyte-friendly” menu A typical demographic would be 50% Korean students, 30% large family gatherings, and 20% American. As more people are exposed to Korean food, they will find certain dishes they like – the trend will increase and the cuisine will become more popular. The biggest growth spurt would come from a so-called celebrity chef making Korean food “fashionable” Maybe Emeril can do a Bulgogi show and Wolfgang Puck will open some type of Korean Fusion. Korean food now is what Regional Italian food was 40 years ago. An infant cuisine full of undiscovered possibilities with something for every palate.

I can speak for them

Even the bacon? Yes, unless you choose the thick-cut bacon. This will be sold in a plain brown wrapper.

Anything marked "Oscar Meyer"

Ice Cream in convenient, single serving half-gallons

I prefer a geographical list because I pretty much know what wine I wish to drink that evening. I feel that progressive list sells more wine for the average restaurant because it's more suited to the neophyte wine drinker. Ideally - a progressive list with a geographical Captain's list works for me.

I'm thinking more along the lines of Baltimore

I have to disagree - I've had a steak for Lunch at A&G's and it was way better than crap - it was between garbage and lousy which is better than crap anyway you look at it.