tommy

this begs the question: how do you know you don't like it if you've never tried it. i don't mean to come off sounding like a parent here, but really 201.

absolutely. but only if the burger is charred, rather than boiled. uhhh, steamed.

you can't cook with your eyes, as emeril says. although, i still have to make a conscious effort to taste as i go along.

phaelon, go to matisse. soon. i can't believe you've been practically ignoring it!

thank you for that accurate description. people tend to go on about the toppings and selection there, as if it's just such an amazing concept to offer eggs or chili on a soggy hamburger. oy. as if a piece of beef needs anything more than a char, a slice of cheese, and some onion. the above, of course, is my not-so-humble opinion.

errr, where. i must have missed that part.

lou, while i understand and appreciate your passion on this topic, i will venture to say that you misinterpreted my words. i was merely suggesting that the fucked ABC laws regarding BYO restaurants go largely ignored, i.e. no hard liquor, no pouring or opening of wine, etc. i was in no way making a statement on byo vs. licensed restaurants in NJ. that, of course, is an entirely different issue, worthy of its own thread. oh, and, if you've been following my comments for 3+ years, surely you know by now that i *rarely* think before i speak. surely.

this is beginning to seem like an exercise, not much unlike something assigned in college.

just about all of the "rules" are ignored. thank goodness.

well, you don't want to hear this, but i'd say march.

i just got a grinder attachment for that pretty white thing that has been sitting on my counter since i got it as a wedding gift (i think it's called a "mixer" or something clever). i'm very much looking forward to grinding some meat for hamburgers. any suggestions on cuts, ratios, handling, seasoning, etc?

Yes. That's why I posted it this topic Nick well nick, after your details on the location, you can understand if we thought you were a bit confused. clearly you were hitting the cooking sherry hard and long last night.

address nick? Route 4 East. In the east end of The Mall at IV. Next to the dodge dealer. The same mall that houses Macy's Furniture and the Jewelry Exchange. Koreana used to be in the west end of this mall next to Pizzeria Uno. Nick isn't that rt 4 *west*?

daniel doesn't think so!

i know it's off topic, and i'm sure i've been told before, but let me ask you guys now that some real talent is all in the same room: smoking: what temp for whole fish (trout), and what temp for ribs. in a gas grill, indirect heat: what temp for ribs. i promise not to bother you again with my non-charcoal silliness.

taste of asia is malaysian. personally, i don't care for malaysian food, as to me it's a horrible hybrid of indian and chinese, but many people find taste of asia quite good. i thought it was ok. i enjoyed the mom and pop aspect of it. the owner was running the front room in montclair the times i went. i'm not sure what he's doing now that they have 2. and considering it was BYO, i found the price inoffensive.

address nick?

i'm in total agreement on the gratuitous shrimp. rarely is it a-peeling. seriously.

you might want to post this on the "General" or "Cooking" boards, as i'm sure there are a lot of folks there who would comment. unless, of course, you're looking for a regionally-based opinion, in which case the general area of possible location would be very helpful. it all looks good to me.

add legal seafood to the list (paramus and one other location perhaps?). i have to say again, the place is pretty damned good. super friendy and effecient service. great oysters. appropriate wine list. however, it all comes at quite a steep tariff.

i tried the ole food mill again (thanks to you people) for my sauce last night. the same type of preparation as when i first tired it...canned tomato, onions, garlic, sausage, peas, basil, a bit of cream. i do like that food mill.

what kind of hot sauce. peanut butter seems like it would be overpowering. is there a distinctive peanut flavor at the end?

welcome back, fitz!

how did you prepare it.

goodie. perhaps i'll be able to get back into wild ginger now.