Rich Pawlak

Perhaps a pin or sixtel of something from Sly Fox in Phoenixville, PA, or something extra tasty from Saranac in Utica, NY. I laso imagine something wonderful from Yards can be obtained by me as well.

I'm in for the piggyroast, albeit a late addition. So what remains a need at this shindig? Cold Sesame Noodles? more beer? finger foods? something in quantity? Please let me know. Rich Pawlak

This is such complete and utter bullshit that I can't let it stand unchallenged. Your experience that your palate improved after quitting does not lead invevitably to the generalization that all palates would improve. It's probably true to some extent, but that doesn't mean that the chef or reviewer's palate wasn't more sensitive and advanced than yours in the first place. It also does not mean that the reviewer is in any way unfit to review a restaurant because he or she smokes. I smoke. My palate is fine. I quit for eight years and didn't notice any improvement in my ability to taste things. The one advantage to quitting was that I didn't get winded during sex anymore, but that certainly wouldn't improve my abilities as a restaurant reviewer (except under very special circumstances ). Your premise is flawed. Your conclusions are flawed. And your biases are showing. It ain't pretty. Chad edited for spelling As I responded to Tommy , you're STUCk with the palate you've got. You have absolutely no idea how fine your palate is. And that is precisely my point. Yours is damaged and you wont admit it, yours is not a "clean" palate, but you wont admit it. The bullshit resides within you.

how do you reconcile bux's other comments about his chef friend and his abilities as a chef with your initial comment: i'd go as far as to say that i taste better than you do. prove that i don't. This is not a matter of trust per se, but rather comparative abilities to TASTE things as they are. Chefs and food critics who smoke simply canno6t be tasting all of the flavors available. And quirks aside, technique can produce some fine food, but I know that I might be getting less than I could be getting had the chef not smoked. And Tommy check your grammar; either that, or you are dyslexic.

You have a point, but my experience was like that of your chef friend; my palate was aware of many more flavor nuances after I quit smoking. And if the link doesnt work; simply got to www.delawareonline.com, click on "Entertainment" and then "Dining"

Yeah, Tommy boy, but you're STUCK with the palate you have, what else CAN you trust? Unless you were to stop smoking, in which case you'd be surprised how much differently food tastes. I used to smoke, and food tastes different compared to when I smoked.

Eric Ruth of the Wilmington (DE) News Journal finally reviewed AVALON in nearby West Chester, PA, one of the places that really rocked us at one of our monthly Philly-area Dangerous Dining Club dinners back in January. For the most part, I like Ruth's reviews (you can read many of hios past reviews on the Delaware Online website listed below); he always seems to take the time to be as fair and balanced as possible, but he had a few sharp criticisms that I question, for one reason, and one reason only: he smokes. The restaurant's owners actually observed him smoking during one of his visits , and told me so. And this has always been a serious pet peeve with me with regard to chefs, and food writers, who smoke: how can I trust their palates? A chef who smokes cannot possibly taste the same things that I, as a non-smoker, taste, and the same goes for a reviewer. Ruth specifically points out in his review that some of the dishes he tasted lacked verve, so to speak. Smoking is proven to dull taste buds, so how good were his taste buds to begin with? Sorry to rant, but this issue, with chefs and food writers who smoke, has always bugged me. Am I being unfair? I dont think so. Read the review for yourself: http://www.delawareonline.com/entertainmen...ning/index.html

Many of us on the old Prodigy beer community bulletin boards used to make beer floats, first seen by me at a now-defunct brewpub in Somerville, NJ called Jersey Jim's, where they served a porter float that was their top selling menu item! For one of our Prodigy gatherings, on Cape Cod, MA in 1996, we brought up some Manayunk Brewing Co. Oatmeal Stout as well as one of their porters and we made about 50 beer floats, assembly-line style, with chocolate icre cream in the porter and vanilla in the Oatmeal stout; topped with some whipped cream and some chocolate jimmies (and a cherry!), they were a collassal hit. Blew some skeptical New England brewers away. One night on one of our regular Friday night beer chats in our room, "The No Bull Inn" (still being done on Starchat.net at around 11PM EST, look for the chat room "No Bull Inn" or some variation), we all created our own beer floats and compared notes, and there were some inspired combinations. Anchor Porter and Vanilla Fudge ice cream remains my all-time favorite, as well as one that beer writer Lew Bryson devised, Weyerbacher Raspberry Imperial Stout and Goodnoe's Raspberry Swirl ice cream. The recipe is simple: 6 oz. of beer (porter, oatmeal stout seem to work best) two scoops ice cream whipped cream jimmies or chocolate shavings. Its a very good dessert. We should all get together some night and make some at a cooperative tavern.

And there are JUST A FEW SEATS LEFT! Hurry, children! And it IS a quick cab ride (and a skeevy walk) from the Trenton Train station.

I think the Craig Laban review will actually appear on Sunday Sept 7, according to the owners. Laban visited 3 times at Avalon, and I think that is a very positive sign; I suspect he wanted to eat through more of the menu. he has been utterly tightlipped and unforthcoming to me about any of it.

Just 4 more days, kiddies, to reserve for this classic Puerto Rican repast. And remember, bring your dancing shoes!

"Was in the area"??? David, that's OUR area! You shouldve called! We're a soft touch when it comes to the Turkish Restaurant in Bristol! Glad you liked it! It's become one of my faves.

Just 4 more days, kiddies, to reserve for this classic Puerto Rican repast. And remember, bring your dancing shoes!

Bell's the *worst* beer? You must've drank some good beers in your time, my friend Bell's doesnt know how to brew a bad beer; their variety of stouts alone put them into the highest ether of beer makers in the world. I cant even IMAGINE a beer from Bell's being mediocre, let alone on anyone's "worst" list. Jesus.

I forgot to mention that seating for this dinner is limited to about 60-70, so make reservations to me as soon as you can; we're more than half full already!

If you cover the state as a moderator, I think you've got to be willing to visit all of it, dont you think? DDC events, in all humility, are worth the schlep.

Holly, I didnt think you were getting that lazy in your search for good food. We have almost as many members from NJ now , as we do from Pennsylvania. We're just spreading the options around. At least you could show up at a DDC event before you complain! LOL

I think I forgot to mention that seating is limited to a maximum of 65-70, so please reserve quickly! We have 30 rsvps already!

I love their dark chocolate stout, but it's too strong for a lot of people i talk to. I cant think of a smoother, softer stout than Brooklyn's BCS. Strong? Cmon.

Who says a prophet is without honor in his own home town? A TASTE OF NEW YORK IN PHILADELPHIA ONE NIGHT ONLY! (and that’s enough) Celebrate LEW BRYSON’S latest book, NEW YORK BREWERIES THURSDAY, AUGUST 28, 2003 @ 7:30PM at the GREY LODGE PUBLIC HOUSE 6235 Frankford Avenue, Philadelphia Hear some hilarious and mouthwatering stories from LEW BRYSON’S new book, get a personally autographed copy of NEW YORK BREWERIES, and enjoy some distinctive New York beers on tap in the friendly, cozy, retro, funky atmosphere of the GREY LODGE! CASH BAR - LOTSA MUNCHIES - FUN

LA PRINCIPESSA on Route 27 in Kingston comes to mind; nice Italina wine list, and very good food in a cozy trattoria atmosphere.

My favorite beers are in a 3-way tie: Victory Prima Pils Victory Hop Devil Sly Fox Perkiomen Pils

Yes it is most definitely open to one and all; simply send me an e-mail (address is on the posted invite) and I will add you to the e-mail list. Same thing for an RSVP by Aug 22. Thanks!

Hard to believe it's been two years of Dangerous Dining. So, to celebrate, we planned an evening of "Cocina Criolla" and Mabo, Salsa and Merengue dancing. I swear. CELEBRATE THE 2ND ANNIVERSARY OF THE DANGEROUS DINING CLUB WITH AUTHENTIC "COCINA CRIOLLA" THE EXQUISITE CUISINE OF PUERTO RICO DINNER AND DANCING at MAMBO'S! 550 SOUTH CLINTON AVE. o TRENTON, NJ TUESDAY o AUGUST 26 o 2003 o 7:00PM o $25 per person o BYOB RSVP BY AUGUST 22 o ESTERRICK@AOL.COM o (609) 406-1432 BRING YOUR DANCING SHOES!!! MAMBO SALSA AND MERENGUE DANCING LESSONS AND DANCING WITH OWNER JOSE DIAZ! DIRECTIONS: FROM PHILADELPHIA AND SOUTH: Take I-95 NORTH and follow signs for TRENTON. Take EXIT 46 -ROUTE 1 NORTH-TRENTON/MORRISVILLE- and follow ROUTE 1 for just over 6 miles into NJ. Take exit for ROUTE 33 E/MARKET ST/TRAIN STATION, bearing slight right to sign for S. CLINTON AVE. Follow CLINTON AVE. through traffic light (Hamilton Ave) to MAMBO'S on left. FROM CENTRAL & NORTH JERSEY AND NORTH: Take ROUTE 1 SOUTH into Trenton, take exit for MARKET ST./CAPITOL COMPLEX. Turn left off exit ramp, and proceed under ROUTE 1 toward TRAIN STATION, and bear right at signs for S. CLINTON AVE., and proceed as above. (ADDITIONAL PARKING AT ST. JOACHIM'S CHURCH ADJACENT TO RESTAURANT) o A VOLUNTARY COLLECTION FOR PHILABUNDANCE WILL BE TAKEN AFTER DINNER o MENU Empanadilla Meat Turnovers Sopa de Marisco Seafood Medley Soup Ensalada Verde Garden Salad Nudos de Pan con Ajo Garlic Knots Arroz Amarillo con Vegetales Yellow Rice with Vegetables Habichuelas Red Kidney Beans Mofongos Plantain Cups Filled with Opcion de Pollo Guisado Stewed Chicken Pernil Roast Pork Bistec Encebollado Marinated Cubed Steak Flan Baked Custard

Hard to believe it's already been two years of Dangerous Dining.... so, to celebrate, we've planned an evening of "Cocina Criolla" and Mambo, Salsa and Merengue dancing! I swear. CELEBRATE THE 2ND ANNIVERSARY OF THE DANGEROUS DINING CLUB WITH AUTHENTIC "COCINA CRIOLLA" THE EXQUISITE CUISINE OF PUERTO RICO DINNER AND DANCING at MAMBO'S!!!!!!!!! 550 SOUTH CLINTON AVE. • TRENTON, NJ TUESDAY • AUGUST 26 • 2003 • 7:00PM • $25 per person • BYOB RSVP BY AUGUST 22 • ESTERRICK@AOL.COM • (609) 406-1432 BRING YOUR DANCING SHOES!!! MAMBO SALSA AND MERENGUE DANCING LESSONS AND DANCING WITH OWNER JOSE DIAZ! DIRECTIONS: FROM PHILADELPHIA AND SOUTH: Take I-95 NORTH and follow signs for TRENTON. Take EXIT 46 -ROUTE 1 NORTH-TRENTON/MORRISVILLE- and follow ROUTE 1 for just over 6 miles into NJ. Take exit for ROUTE 33 E/MARKET ST/TRAIN STATION, bearing slight right to sign for S. CLINTON AVE. Follow CLINTON AVE. through traffic light (Hamilton Ave) to MAMBO'S on left. FROM CENTRAL & NORTH JERSEY AND NORTH: Take ROUTE 1 SOUTH into Trenton, take exit for MARKET ST./CAPITOL COMPLEX. Turn left off exit ramp, and proceed under ROUTE 1 toward TRAIN STATION, and bear right at signs for S. CLINTON AVE., and proceed as above. (ADDITIONAL PARKING AT ST. JOACHIM'S CHURCH ADJACENT TO RESTAURANT) • A VOLUNTARY COLLECTION FOR PHILABUNDANCE WILL BE TAKEN AFTER DINNER • MENU Empanadilla Meat Turnovers Sopa de Marisco Seafood Medley Soup Ensalada Verde Garden Salad Nudos de Pan con Ajo Garlic Knots Arroz Amarillo con Vegetales Yellow Rice with Vegetables Habichuelas Red Kidney Beans Mofongos Plantain Cups Filled with Opcion de Pollo Guisado Stewed Chicken Pernil Roast Pork Bistec Encebollado Marinated Cubed Steak Flan Baked Custard