brucedelta

Actually the whois does not mean much in this context, it just says who owns the domain. In this case the web page is gone because there are no A record pointers to the domain. If I look up fujirestaurant.com (shown below) there are only NS (nameserver) records. Email would be delivered to a MX record, and we see none, so the domain can not accept email. A web page shoes as an A record, again none found so no web page. Basic interpretation is that there is a valid registered domain parked at RCN. Assuming the domain worked recently, then someone removed the records, possibly for a rebuild of the site or to change web designers. Bottom line is this all means nothing, and face it if I were atempting to open a restaurant in less than 30 days, I doubt the website would be top priority. -- Bruce DNS Report for fujirestaurant.com Generated by www.DNSreport.com at 17:20:04 GMT on 06 Apr 2007. MX FAIL MX Category ERROR: I couldn't find any MX records for fujirestaurant.com. If you want to receive E-mail on this domain, you should have MX record(s). Without any MX records, mailservers should attempt to deliver mail to the A record for fujirestaurant.com. I can't continue in a case like this, so I'm assuming you don't receive mail on this domain. Mail FAIL Connect to mail servers ERROR: I could not find any mailservers for fujirestaurant.com. WWW FAIL WWW Category ERROR: I couldn't find any A records for www.fujirestaurant.com. But I did find a referral to master.dns.rcn.net. (and maybe others). If you want a website at www.fujirestaurant.com, you will need an A record for www.fujirestaurant.com. If you do not want a website at www.fujirestaurant.com, you can ignore this error.

I recently bought a Kitchenaid 600 mixer, which is the 6 qt bowl lift model. Using it for the first time yesterday I noticed that if I lowered the bowl while the paddle attachment was still spining then it hits the side of the bowl. Is this normal? I kind of assumed I lower the bowl whil it is still running to clean the beater. Is this true, as there seems to be no explicit instruction on this issue in the manual. Additionally I should note that I think the bowl has a very slight forward tilt, is this normal? It seems to hit the back, so maybe this tilt is the root of the problem. Thanks on advance for any guidance anyone may have.

To put this back on track about M, I will say I am looking forward to a meal there next weekend (4/14) and am awaiting my spiritual consultation with Katie. Will the Patio be open or is outside dinning to much to hope for this early in the season?

For Valentines Day this year I made Nutella Raviolli with dumpling wrappers. They were quite good

Since I live next door to Mr. Bitar I decided to ask about Brik, and the following is what I discovered. At Bitar's they have carried Brik in the past but it did not sell and they were tossing it when it went bad, so they stopped selling it. He thought he could probably source it from a supplier if someone wanted some but then got back to me saying he could not get it. He said that he did not know a place in the city that had it. The suggestion made by a supplier who used to sell brik was to use chinese dumpling wrappers, as they are a close substitute.

I had been getting tired of my old pepper ball and thinking about a new pepper mill for some time now. I walk by the electric units and always wondered if they really work, so I never pulled the trigger. I also like the look of the magnum, but having a huge Puegot, a nondecript acrylic unit, and anothe plain jane unit in addition to my mainstay pepper ball has made justifying a new manual mill difficult. Then I encountered this thread and left caution to the wind, immediatly ordering a PepperMills Supreme 2000. Well after 2 weeks of use, I must thank those who sung it's praise. I like the grind selection, the speed, and the one handed operation. It is a fun new toy, and I must say if anyone is giving thought to enlarging their pepper mill collection, then go for it, there are much worse ways to blow $40. So a thank you to Rachel, whose photo of the different grinds gave me the impetus to go and order it. And other posts have made me decide to redeploy all these other pepper mills instead of leaving them in the closet. Now if anyone knows how to clean out the very bottom of a pepper ball then that would be cool. I can not seem to get years worth of built up grinds out of there, but I think it would be great for white pepper if I could clean it out.

I have to agree with dagordon that the meal last night was delicious! The cheese sorbet was a huge suprise winner, as I had no real idea what to expect, but I think I could eat that for desert every night. It had the right mix of sweet, rich, and savory to make it ideal for a refreshing desert in my mind (given I am not a chocaholic). As has already been observerved the soup was notable for its complex flavor. I especially liked the creamy texture for the chickpea's as it is something I am used to having a much coarser texture. and then the chorizo added a little suprise element. My wife is never a big chicken fan because she thinks it so rarely has flavor, but she commented about the seasoning clearly standing out in this checken dish. All in all an excellent meal. We also agreeded with the setiment that Apamante was a nice venue and a setting I would be happy to try again in the future. I doubt I would have ever stopped in if it were not for Shola's guest appearance. -- Bruce

As stated above we see mostly Elgin quarters here in the Philadelphia area, but I know Kellers and I think maybe others also sell the squat stcks. On the other hand it is easy to avoid the issue by just using a butter bell or "french butter dish" French Butter Dish

I did not have high hopes for help from Greengrass, after all it is calling one of the NY attitude places and I put them in the same service vein the old Ratner's (now a Sleepy's) or even Peter Luger, but I decided to make the call. Bottom line is the guy who answered the phone had the expected accent and attitude (not in a negative sense) and stated in a defacto way that they do not have and never heard of such a product. He offered that some lox comes lighter in color than others, but this was not the case. It was milk white flesh. So with my curiostity up I decided to look further folowing the white salmon sushi idea and found the following informations from Petrossian: Classic Smoked White Salmon First take a taste and let its rich, buttery goodness linger on your palate. Then take a look at its creamy color and you'll grasp why this beautiful "blonde" is so distinctive. Nurtured in the Baltic's coastal waters, it's meticulously prepared by hand with Sel de Guerande, then smoked over beechwood to impart a rare, haunting flavor. Superb! 1.1 lb. sliced. $95 This could be the dawn of a new tasting club idea! Additionally Wikipedia offered this: Salmon flesh is generally orange to red in colour, although there are some examples of white fleshed wild salmon. The natural colour of salmon results from carotenoid pigments, largely astaxanthin (E161j), in the flesh.[6] Wild salmon get these carotenoids from eating krill and other tiny shellfish. Because consumers have shown a reluctance to purchase white fleshed salmon, astaxanthin, and very minutely canthaxanthin (E161g)), are added as artificial colourants to the feed of farmed salmon because prepared diets do not naturally contain these pigments. Astaxanthin is a potent antioxidant that stimulates the development of healthy fish nervous systems and that enhances the fish's fertility and growth rate. Research has revealed canthaxanthin may have negative effects on the human eye, accumulating in the retina at high levels of consumption.[6] Today the concentration of carotenoids (mainly canthaxanthin and astaxanthin) exceeds 8 mg/kg of flesh and all fish producers try to reach a level that represents a value of 16 on the "Roche Color Card", a colour card used to show how pink the fish will appear at specific doses. This scale is specific for measuring the pink colour due to astaxanthin and is not for the orange hue obtained with canthaxanthin. The development of processing and storage operations, which can be detrimental on canthaxanthin flesh concentration, has led to an increased quantity of pigments added to the diet to compensate for the degrading effects of the processing. In wild fish, carotenoid levels of up to 20-25 mg are present, but levels of canthaxanthin are, in contrast, minor.

Sarcone's only supplies 13 of the Primo locations, and if the Sarcone satellite delis take off, that number will likely decrease. ← I stoped and had a Sarcone's sandwich a few weeks ago and it was very good, but will not keep me away from my beloved Primo's. The Primo on Rt 70 in marlton uses the Sarcone bread and they make great sandwiches there. When the second Sarcons location opens up near Springdale and 70 I am sure I will put it in my regular rotation. What I fail to understand is how anyone can put these sandwiches in the same league as Nardis. I have yet to feel I had a great sandwich at Nardi's, and their attitude basically sucks.

I have no idea what it really was, but the fatty and less salty description lines up perfectly with my memory. I also remember it coming in whole sides of similar size and shape to the standard Nova and Belly lox sides. As I think about it I remember it as being more expensive than the others and it not always being available. I remmeber Sam the counter man advising customers that he had it in the "psst, I got white lox today" sense. I decided to look at the Barney Greengrass website and see if I could find any hint, nothing obvious, but the following from the history section may be a hint as there is no reference to anything called fatty sturgeon today on the menu. 1979 NEW YORK POST Greengrass Customers "...Alfred Hitchcock is another Greengrass customer. He orders ten pounds of "fatty" sturgeon & has it flown to Hollywood to help him maintain his shape" I am sure it was not sable as sable has always been my favorite smoked fish, and it was the wrong physical shape.

I visited Hershels yesterday afternoon and I kind of like the way rlibkind termed it, they got a show going on. At about 2:00 they had a heck of a line going on at the takeout side (the only stand with a line). The person 4 ahead of me got a nice looking corned beef sandwich, so my mind was made up. Then they made a corned beef sandwich for the guy 2 ahead of me out of the scraps on the cutting board, and I was all set to tell them I wanted a nice new brisket when I was told they were out of corned beef but could make a sandwich out of the trimming if I liked. The guy behind me actually took this option, but I do not like fatty meat so it was not for me. They proceeded to bring out a fresh steaming pastromi which looked nice, so I took this option. Things were getting a little hectic behind the counter now with the word that they were out of corned beef spreading. I correctly figured the guy trying to organize things back there was Steve and ended up intoducing myself. Steve seemed like a genuinly nice guy and I am sure I would enjoy a chat with him when he was less busy, but he proceeded to get to work slicing the pastromi. He asked if I wanted it lean or fatty and I opted for lean. He did a great job of triming the beef and piling it high. I think he only got 4 sandwiches out of the whole brisket. I asked for 2 plates since a friend and I were spliting it and neither had eaten lunch, but we both planned to have dinner, so we did not want to eat to much. Steve obliged spliting the sandwich and making 2 nice plates for us. Before I describe the sandwich I think it would be fair to say that I would have to guess it has been 15+ years since I ordered pastromi, I just always find it to fatty and just stopped enjoying it. My wife likes pastromi and tasting from sandwiches she has ordered have done little to change my mind on the matter. Corned Beef can be gotten lean so I always stick to corned beef. But this is not to say never liked pastrami. When I was 12 or 13 years old (mid 70's) and living near Overbrook deli on haverford ave, the afternoon manager took a liking to me and hired me for the then princely sum of $1 an hr, with a side benefit of a fresh deli sandwich to take to school lunch every morning. I used to make the corned beef and pastromi. I am certain it would be against many laws today to have a 13 yo kid handling a huge pot of boiling water puting 8 or 10 briskets in there, but things were more liberal then. No one knew about labor laws, and I loved making the meats and had access to the best sandwiches around so I loved the stuff. So with that in mind for me to say I would go back to Hershels for a pastromi sandwich is a pretty big statement. As rlibkind pointed out, the seeds and spices on the meat reminded me of old time pastromi. There was a plentyful and complex flavor to the beef, as opposed to the one note pepper tast that caused me to give up pastromi. I will certainly go back and take my wife to try it since she is a pastromi lover. I know potato has ben mentioned, but I forgot to look if they had liver knish, but there is another old time treat rarely found anymore. I later sat at an empty table while waiting for my friends and the people at the next table commented how deli authenic there sandwich was and the sadness that they could not get corned beef. I looked over and it was clearly a Hershels brisket sandwich they were eating. It looked to me like Seve and staff were having a hectic day, but it looks like a promising begining. I have to agree with the upthread comments about cleaning the cutting board, as the look is not appealing with all the scraps all over. I later walked by the side where they had the fish case and noticed the smoked treats that were available. As I love smoked sable and rarely find it like old style I will have to stop back and give it a try. Now for the Big deli question. As I mentioned I worked in a deli in the mid 70's and I remember something called white lox, heck I used to slice it for myself. It was basically white in color and had a richer (fattier) flavor that pink lox. As an adult I have never seen the stuff or even found anyone who is familiar with it so I though I would enquire here. Anyone heard of the stuff and what was/is it?

Big thanks to Vadouvan for hosting this tasting and inviting me along. No one has yet mentioned the wonderful starter of Polenta, Pork Belly, and soft egg that I thought was delicious. That was a nice treat. And now onto some steak thoughts: I clearly agree with the opinions already expressed that the Flannery steak was substantially more flavorful than the WF product. I think by itself the WF steak would be considered good by most, or by me at least. Since I suspect aging has a lot to do with creating strong beefy flavors, I would have to attribute most of the difference in flavor to this. I think they were both very tender, and I would be proud to serve a steak as nice as the WF one in my home. On the other hand the pan sear technique did little to add any flavors to the meat, so clearly the WF steak with less inherit flavor fared worst with that method. On the other hand I felt the CSV did the most for the WF steak with the end result that both were very close on this count. I suspect the infused flavors went well with the mellow WF beef and made it a fine dish. As has already been mentioned the results of the CSV cooking were very tender and subtle with the hazelnut oil infusion. As someone who normally orders a Filet Mignon when I do order steak, I would have to believe this is the closest a Strip could ever come to being a filet. I would also have to say I was very disapointed about this discovery because it is a cooking technique that is currently beyond my capability. I was planning on replacing my ovens this year, but may have to rethink that plan. The suprise to me was how much the steaks picked up the smoky flavor of that little grill. If I were to order that steak in a restaurant I would definatly request it buterflied or such since the smoke flavor and crust were excellent. The center cut bite was not any different than the pan sear, but the bites with crust clearly were a treat. Again you could taste the beefier flavor of the aged steak more on these samples, but I think this is a case where the flavor of the technique brings them very close. As someone who likes filet I may lack the proper appreciation of the beefy flavor of the aged steak, so while I could taste it, I would rather be tasting the flavorful crust. While 3" steaks look wonderful and impresive I think a thiner cut would have done well here. I also now have a better understanding of something I see on Iron Chef. I always wondered about it when one of the chefs on the show sets up a grill by putting some wood or charcol into a pot with a grate on top, now I have a much better understanding.

Yes, that's one of my nitpicks. Induction is a method of heating, not cooking. And it's a constant source of debate over at the GardenWeb Appliance Forum: induction vs. everything else (gas, electric coil, etc.). The "induction people" are quite fanatical about their technology, and some of them believe that this technology can make one a better cook. (NB: This sentiment does not apply to this thread.) ← I think Joe is right on target here, as induction is the method of heating. I have a induction cooktop, but a nuro fuzzy rice cooker that uses a standard coil heating element. Induction suposidly has a benefit of very stable heat levels, which I suspect are beneficial to rice. I would be reasonably certain that from a engineering point of view all IH cookers are also fuzzy. As an engineering definition, Fuzzy refers to the logic that controls the heater dampening curve, basically the hysterisis as it approches ideal temp, to maintainn stability. Using multiple parameters a fuzzy logic program would decide when and how to adjust tempature so as to minimize over or undershoot. It is just like the fancy convection oven vs a cheapo gas oven. When you pay for the fancy unit and set it to 350, you expect it to stay very close to that tempature. WHile the cheap unit with 1 simple senser and a binary burner will easily overshoot desired tempature by 25 or 50 deg either way. Fuzzy logic is by definition a circuit that attempts to predict behavior and control the heat to achive the desired goal. Fuzzy logic as a terminolgy used to refer to many things, probably most know would be the airline & hotel yield management software. In that case they need to set the price of a flight to best maximize revenue, price it to high and you have empty seats, to low and the plane is filled before the last minute travelers have a chance to buy full price tickets. I found excellent deals on my Zojushi on ebay. With just 2 of us usually I skipped the induction because it only came of the big unit at the time (this may have changed now).

How about Wricley Nut products on Patterson Ave around 5th or so, below the citizens park & Linc. I used to go there 20 years ago in S. Philly and noticed them again recently near the stadium. I bought cashews there yesterday since I wanted to try making my own cashew butter, but the nuts were of very good quality. I think it was 3.25 or 3.50 a lb. I got a 5# bag of pistachios last week for 19.50, and I think they are far better than anything I have had from supermarkets recently. I equate good with having a nice crunch to them. They have samples of butter crunch almonds at the window which were really good also. But do be aware their selection is limited and hours are wierd. It is only a service window at a warehouse, so hours are daytime only with lunch break from 12:30 to 1:30 or so.

Katie, I did not take your rant as directed at me, and actually I have no idea how many no shows there were. I am assuming more than 1 or the restaurant is more idiotic than I could imagine. I think Rich put my expectations into words well (I guess that is why he is a pro). Whenever I have been involved in these type things the restaurant usually has an expectation of about x people. I will pay Herb because he should not be out of pocket and it is the right thing to do. On the other hand I stand by my statement of never going back there. If management is so silly that such an incident should have occured then they do not deserve my patronage. Maybe they are right and will get along fine without me, or hopefully they are wrong and others will feel as I do, eventually giving them their just deserved demise. I do not mean to say that an incident like this should cause the demise of a business, but if they can be so stupid about this then there must be other decisions that have offended customers, and the cumulative effects of bad management will eventually be felt. If this is their first and only such poor handeling of an event then they will never miss me and life will go on fine for them! Either way I will feel happier in my life if I do not encourage this type of behavior by going there again. As a matter of fact I think I strongly disagree with the idea of going there and telling them I was with DDC since that gives them the impression that their actions were correct and had no impact, after all "the customer came back so all must have been well". I could never do anything that would imply all was well after management tried to enforce a previously unseen or unsigned contract. -- Bruce

Well this was my first attendance at a DDC event or any bricks and morter eGullet event. I wanted to finally put some faces with names and meet some of the people who I have read for some time now. I very much enjoyed meeting the people I got to talk with last night and hope to attend another event soon. Finding out about the fiasco at the end puts quite a downer on the event, as I am certainly never going to visit Baewon again, and they are local for me. I guess I am in some small way glad I walked out with Rich & Robin before this all went down. It is still not clear to me if management or Herb ended up prevailing in the tax/tip dispute. It is clear to me that I owe Herb money, as I RSVP'ed for my wife and I. She ended up deciding she was needed at work and asked if I would mind if she skipped dinner and stayed late at work. (Coincindently and with no prior communications we both pulled into our driveway at the same time, so she did stay fairly late) In any case I did not give a second thought to her deciding not to go. Based on my experience organizing these types of events the establishment understands that the count can vary and I have always found them to be very accomodating. I have some experience as I am attending a dinner on thursday where for the first time in 8 years I am not hosting, but in the past I always discussed with the establishment what I expected for attendance. They also understood that these were people I knew from the internet and I had no commitment other than the email replay that they wanted to attend. It has never been a problem and most restaurants are glad when someone brings a crowd in on a normally slow evening. With that perspective I did not think that her not attending was a big deal, and I appologize to Herb for causing any kind of problem. I have no knowledge of what prior arrangements or contracts/payments may have been made so I could easily be speaking out of place or not understanding the situation. I have no idea how many no-shows there were, but clearly the table did not look like it had a large amount of wasted food at the end. My wife even joked about why I did not bring her home something and I told her it was a buffet, so I did not bother, but clearly I should have. I will contact you Herb to arrange to get the money to you for her no-show. -- Bruce

Ok this thread has me very interested on a couple of fronts: 1) In technical terms how is it that one vendor’s steak can be so far and above the others. Do they raise their own cows, control the feed, or are their buyers just really good at spotting the best. 2) I do not consider myself a steak connoisseur, but if Lobels charges 95 for a steak, do they also supply restaurants. I very rarely see a steak on a menu at that price point without the word Kobe next to it. Where and at what price would I find their steaks. 3) Am I reading the Induction comment by V as indicating they were cooked on a induction hob. As the owner of an induction cook top I would certainly like to know what pan temp to use for this style of cooking, maybe I could improve my steaks. Additionally does French Carbon work on induction? 4) I love Foie, but do not ever think of it as a make at home item. Probably because I am too much of an amateur cook. So I think of Foie as reflective of the establishment serving it (kind of line the DeBruno's /Rassili's issue). I can not help but wonder how to use the information your tasting might produce. On that front might I suggest providing data on local establishments serving given products, if the data is easily available. And finally while I indicated I am not a huge steak person, I would probably select a Dover sole or Maine lobster first, but the post about butter has me very interested. I treasure my buttered English muffin every morning. Since I already know Gordon to be discriminating about steaks, I must trust that this butter is something special. I am going to embark on ordering some and if anyone wants to join maybe we could do a case or such as a group effort.

After converting to a Induction cooktop in 2005, I had to replace much of my cookwear and ended up selecting Demeyere Sirocco and Le Cruset. Part of the reason was that I hated the riveted handles on my old cookwear. Most people have said they are easy to clean if you use such and such. Well the need to clean at all is something that always bothered me. The 12" Demeyere pans are no lightweight units, but the handle feel and styling are excellent. From what I can see I expect these welds to hang on longer than I will. My Demeyere cookwear is less than 2 years old, but I am very happy with the selection. I think All-clad has that 3 rivet style as their trademark look and I doubt it has anything to do with strength these days. I suspect that at some point rivets were truley a sign of strength, but with modern materials and techiques I have to believe a weld can be of equal or greater strength. As with many things I suspect that both techniques can be performed at lower cost and strength by manufacturers looking to target a lowr price point. All in all, I suspect that either choice can be fine cookwear and it is a matter of personal preference as to what style you like. Pots and pans are something that a cook handles all the time, so I believe that comfort, look, feel, and style should be major factors in the decision you make.

We bought a le Creuset set last year that included the gril pan. It is certaily proven useful and great for grilling steak, chicken, and even dogs. The only down side I have found is the difficulty of clearing it after cooking anything with a marinade or sauce on it, since it drips between the grooves and basily burns on. I use a induction cooktop (glass top) and I must say it can really get that pan hot fast. We bought the Le Creuset set to go with the new induction cooktop and all pieces work fine on the top.

If you are still in Marlton I would visit Randolphs Bakery at Meetinghouse Square. I forgot the cross street but it is near the Church St & Church Rd. intersection, behind Traino's liquor, diagonally accross from the Commerce bank. They have a Butter cake that has the soft sweet center. I did not like their crust much, so I can not give the product a wholeharted endorsment, but it is definatly worth a try. Basically I think Randolphs has some of the best cakes & danish anywhere (especially almond and walnut), but I find I do not like things they make where I can taste the shortning they use, such as donuts and pie crusts. (Keep in mind I do not like lard based potato chips either, so I may be considered finicky.) I also believe I have seen Butter cake at McMillans in collingswood, but never had it there as it is hard to order anything besides donuts (the worlds most expensive at a buck ea.) and strawberry shortcake.

Does anyone know if they take reservations?

And for those who can not wait, visit the already open Wegmans in Mt. Laurel, about 15 min away from the cherry hill location. Up Rt. 38 in the Costco Shopping centre. Same description applies

It is a shame they did not put it where it belongs in the Thur food section Anyway I took a quick look and thought maybe one of the experts here could answer a question. I noticed Amada (presumable more, but they are an A so I saw them first) have a policy that calls for PLCB reciept. What is up with this? Why do they care? The reason I ask is because I live in NJ and would not be likely to have a PLCB reciept ever. If I assume the isue is tax related and put that aside, it still raises the problem about older wines in your cellar. If I bring my own to a place like that it is likely I am bringing something from my cellar and not bought yesterday. Most of what I drink today were purchased years ago and I doubt I could easily find any reciept. So what gives with this rule? I understand the other side of the coin must be related to cheap wines and avoiding tax or such. But I would think the $15 corkage prevents people from slipping a bottle of Blue Nun in from DE in to save taxes.