KatieLoeb

A new word has been coined on eGullet! Please attempt to use this word at least once a week in daily conversation. Thank you. I'm flattered you think me so clever. I can't, in good conscience, take credit for this word. I'm pretty sure I read it here first, in someone else's post. But I can't remember who wrote it, or even if it really was here, the first time I saw the word in print. But it definitely conveys just what it ought to in context.

and just what is it that you have against us? My pitching arm seems to be in fine form today. Another underhand lob?

Rocco's name on the licenses could be meaningless. My name is on Rouge's liquor license as the signator of the licensee. It hardly makes me a 50% owner. If these brainiacs didn't write up an ironclad agreement ahead of this debacle then they have no one to blame but themselves for the mess they're in now. I'd be stunned to find out Jeffrey Chowderow and his Briefcase Brigade of Accountants and Lawyers didn't write this sort of stuff into the initial agreement. That would be just criminally stupid if they didn't. Clearly they deserve each other. Mr. Chowderow got his "cheflebrity" to front his TV restaurant and all the buzz and free PR that comes along with it and Rocco got some deep pocketed schmuck to back his vanity restaurant. If they never discussed that the thing actually had to SUCCEED and make money I can't really pinpoint who the bigger jackass is.

Mongo: I too, agree with your definitions for vermouth proportions. At least that's how I learned them. For what it's worth, the Famous Grouse was the well scotch back when I was purchasing for the Striped Bass, and we certainly had a pretty discerning clientele. From what I can tell, the Grouse and Cutty Sark are about the same price ($19.99 in PA), so I'd certainly give the Grouse a looksee before heading for anything as old school as Cutty. Cutty sort of reminds me of pathetic old alcoholic men in divey bars. Don't know why, but I can't shake that mental image. Other brands besides the aforementioned Ballantine's that are less damaging to the wallet, but that I'm not personally familiar with are John Barr or Glen Salen, both of which are in the mid teens price-wise.

I thought Monica Lewinsky had put that silly rumor to rest...

My understanding is that any non-scotch "whiskey" (a category which includes rye, bourbon, Canadian, American, Sour mash or Tenessee) + vermouth is a Manhattan. You just specify when you order it as I often do - "I'll have a Knob Creek Manhattan up, please".

I believe the technical terms for corn on the cob eating techniques are known as: A ROUNDER - eats around the cob A CHANNELER - uses the typewriter/carriage return method I am a wealth of useless factoids... edited to add: I'm a rounder, myself.

Yeah but - Bookbinder's survived on tour buses full of senior citizens pulling up every day and filling it up. Or conventioneers. Bookbinder's was coasting on a reputation it had earned during the Truman administration. It was the one Philadelphia restaurant that anyone that came to town had ever heard of because it was always mentioned in films or whatever. Kind of like everyone knows the Empire State building. It was an institution amongst those who'd go once and never go back. I don't think Sammy's has any chance of turing into a (misguided) tourist destination. And hopefully Mr. Laban's review will accomplish what Dr. Kevorkian can't from his current address in the penitentiary.

A hole-in-the-wall that thrives in spite of itself or it's location is definitely different than a dump by my definition. I get what you meant now and yes it is using that definition.

I don't think it's fair to characterize Fuji as a "dump". The no-tell motel behind it definitely though. Certainly it's a very tiny restaurant with only 6 seats at the sushi bar, but a DUMP? Hardly. It's clean, the service is adequate (occasionally slow, at least in the dining room) and the decor is simple. Bathrooms are spotlessly clean. Hardly a dump. My experiences at Sagami (I've been several times already) have been pretty much as you described. I always had the feeling that were it not that I were putting money in the register, my presence there was a complete nuisance. I've always felt rushed and never felt welcome to enjoy a leisurely meal. The fish was very good, but pales next to Fuji's IMO. Never got the chance to try Kyoto. But if it closed, I'm a bit skeptical about how good it must have been. Certainly there's no shortage of Japanese cuisine loving suburbanites in that general vicinity. Perhaps it was a bad location for them (although Amea and Bobby Shea's Crabcake joint seems to be doing very well in the same shopping center) or perhaps there were other financial issues that we aren't aware of. Are they re-opening elsewhere, or are they completely kaput?

I also steam broccoli or cauliflower florets in mine. I just like the handle to lift out the basket. Mine was a gift. I don't suspect I'd have bought one for myself, but it's hardly useless.

My thanks to James for writing up this detailed report and doing his research. There were so many small details that escaped us initially because we'd never heard of those types of fish or shellfish. And he and the lovely Mrs. were wonderful company for this Japanese culinary adventure. Everything that's already been said is true. The meal was incredible and built to a phenomenal crescendo with the squab and foie gras at the end. The delicacy of the flavors was definitely the theme of the meal. And the various salts were incredible. I have to find some of that Hawaiian sea salt, because it had a wonderfully crunchy texture as well as a delicious flavor. And that smoked salt was what you would imagine the end of a burnt stick tasting like, but in a good way, if that makes any sense at all. My favorite courses of the evening were the one-bite white shrimp and caviar mold and those oysters!!! Oh. My. God. The very best oysters in the whole oyster world. Plump, creamy beyond description and tasted like that first small whiff of a salt air breeze when you get close to the beach. Awe inspiring. If all oysters tasted like that everyone would love shellfish. And the miso mignonette had a depth of flavor that made regular vinegary mignonette taste like window wash. I think I finally "get" umami. The contrast with the dual preprations of scallop nigiri was pretty eye opening also. At the end I think Matt was in the kitchen collecting his bet from the waitressess saying "See! I told you I could get them to eat the pie with the salmon roe!" But oddly, it worked. I can't explain how. To drink I'd purchased a bottle of 1999 Weingut Ratzenberger Bacharacher Kloster Furstental Riesling Brut Sekt. Delicious stuff this. Minerally but with a background sweetness and a long finish. One of my very favorite things with sushi. Then we had Madoka (Genshu Honjyozo) sake. This was served chilled out of cedar boxes that ever so subtly effected the taste. It had an aroma that reminded me of when you open a rice steamer. Medium dry but full flavored and refreshing. We also had a little pile of salt to taste after sips of sake that "sweetened" it up just a bit. Kind of like people that put salt on their melon I guess. It was all very good and complimented the meal very well. All in all a mind blowing experience with great company, great conversation and an opportunity to chat with the most humble of Master Chefs. Chef Matt Ito rocks. I'll put him up against any Iron Chef in anything but a sumo cage match! Arigato gozaimasu, Chef!

Geez - this is tough. I don't know if I'd bring a bottle that needed decanting to a BYOB in the first place. That sort of ceremony best takes place at home I think. Or in a restaurant with a wine list that's worthy of "decantable" bottles and has the staff and appropriate glassware to back it up. JMO. Then again, I don't have a cellar full of bottles that would require decanting. There's probably only 3 or 4 bottles in my small collection that would be worthy. And when the time comes, it's likely that I'll do it myself.

The only wine of Snoqualmie's that I've tried is that "entry level" Colombia Valley Cabernet, which I suspect is merely the whole bottle filled with the same juice that's making up the Cabernet portion of the blended bottle you bought by accident. Glad to hear it was good though! You could talk to the wine purchasing manager of your local wine shop and ask if they're getting in the "regular/non-Reserve" Snoqualmie Cabernet, or if they could order a few bottles for you. The price should be in the same range you paid for the blend. I think if you liked the blend you'll definitely like the single varietal stuff. I'm planning on trying more of Snoqualmie's wines. They are well priced for a good quality product.

Welcome Furious Flav-or! And you go ahead and poke any of us you want. Just don't put your hand through the cage bars....

I haven't tried the Cab/Merlot blend, but I'd imagine if it's up to the standards of the single varietal it's probably very tasty. The one I had was definitely just labelled Colombia Valley Cabernet. Have you tried your bottle yet? I'd be curious what you thought of it since I just checked the PLCB website and the Cab/Merlot blend is also available here in PA. The Snoqualmie Reserve wines are definitely more expensive. The blend sounds like a good bottle to have around to grab and go for a BYOB restaurant dinner, since you might not know what you're ordering ahead of time. I'm fond of blended wines - Cab/merlot is good, Cab/Shiraz from Australia is good. Heck - I'm pretty fond of Bordeaux and that certainly qualifies as a blend! There's definitely nothing wrong with wines that have multiple grape varietals in the bottle. You just have to do the lab work, decide which grapes are to your taste and then see how the blends are by comparison. There are worse ways to spend one's time...

Cubed watermelon and cubed feta cheese served as a salad drizzled with good EVOO and chopped mint. My friend Ali told me how delicious this was but didn't believe her until I tried it. Now a convert.

I recently tasted a delicious artisinal honey made by a gentleman here in the Philadelphia suburbs (ironically his surname is Buzas) that was served on the side of a cheese plate I ordered at Tria. Delicious. Subtle, sweet, but not sickly-so as many more ordinary and supermarket examples tend to be. My best honey story comes when I was driving around between Napa and Sonoma and saw a sign at the side of the road that said "Honey". We pulled down the long dirt driveway and found a table with jars of on-the-premise made honey and a coffee can that was completely on the honor system. It remains to this day, some of the most delicious honey I'd ever tasted.

All I can say is - WOW! What an incredible meal. Clearly a great deal of thought went into that menu and I'm just amazed at the results. I'm sure your brother was blown away. I don't think the Capital Grille in Philadelphia is known for such wild feats of culinary prowess, even if it is my favorite steakhouse in town. Perhaps if I knew the chef personally it might be different. Chef Sean should be rightfully proud. Do they do Chef Exchange programs within the Capital Grille chain? If so, I want a heads up!

What some call health, if purchased by perpetual anxiety about diet, isn't much better than tedious disease. - George Dennison Prentice Music with dinner is an insult both to the cook and the violinist. - G. K. Chesterton (1874 - 1936) There are people who strictly deprive themselves of each and every eatable, drinkable, and smokable which has in any way acquired a shady reputation. They pay this price for health. And health is all they get for it. How strange it is. It is like paying out your whole fortune for a cow that has gone dry. - Mark Twain (1835 - 1910) If music be the food of love, play on. - William Shakespeare

Does that mean he neglected to tell me to take a drink and ask for my fries too? I guess if he forgets to tell you what's included he saves money. I probably made his day then. I have no problem at all with the guy sticking to his "system" but my request was neither outrageous, difficult to fulfill or even asking for a freebie. I offered to pay for another container. He was just being a rigid asshole, no more, no less. I'm delighted other customers aren't getting the "special" treatment I got. It'd be tough to stay in business if everyone got treated that way. Then again, his products cost PENNIES to produce, so he'll probably do very well there, especially if he doesn't tell everyone what's included with what they've paid for.

I walked around the corner to Maoz Falafel today and picked up a "salad lunch" and paid the extra fifty cents for hummus and egglplant. No one explained anything so I sort of milled around waiting for a salad to magically appear from what appears to be a kitchen in the back. Then the guy handed me a small plastic clamshell container and told me to help myself to the salad bar. I wished he hadn't put a wet and soggy wad of shredded lettuce at the bottom, because I didn't really want it and would have preferred to fill the container with items of my own choosing if that's how it worked. I filled up my small container with some tabouli looking salad, a couple of different slaws and some of that good looking cauliflower and placed it on the counter. When the falafels were done they opened the container and put the felafels in on top. I rememinded them that I'd requested the hummus and eggplant and they were going to try and jam it in on top of everything else. Then I made the big mistake. I asked for the hummus and eggplant in A SEPARATE CONTAINER. The guy (whom I presume was the owner because he seemed awfully concerned about cost control) said "We don't do that". "Even if I ask nicely?", I said, "I really don't want the felafel balls to get soggy before I get home". I then even offered to pay for an extra container. You would have thought I was asking for out of season fruit or something. I explained that I also worked in a restaurant and that fulfilling simple customer requests was part of the day to day operations. Still a hostile stare. "We have a system, Miss". My reply, with just a hint of sarcastic tone was, "sometimes you need to think outside of the box if fulfilling a simple customer request is at stake. It's about Customer Service, not your etched-in-stone system". He begrudgingly gave me what I'd requested and said yet again, "we don't normally do this". I told him he wouldn't have to worry about it, there wouldn't be a next time. The other customers in line applauded as I walked out. Final grade - Felafels A, Hummus B+, salad bar C+ CUSTOMER SERVICE = FAILURE

Didn't Carson explore this on QEFSG? Since I just checked the Bravo website, I'll answer my own question. On the Holiday episode Carson recommended the 2:1 ratio of Hydrogen peroxide and Dawn to remove stains caused by some clown bumping into you at a party with a full wine glass. Of course he prefaced it by saying, "This either makes a bomb or takes out stains, I don't remember which..."

You've been Deputized! Report back...

Only thing I can think of that's lower in price and not total rot gut is Ballantine's. But again, I'm not a scotch drinker myself, and as a category, scotch tends to lean in the pricier direction, whether blended or single malt. I don't think there are as many "well" options in scotch as there are for say vodka or gin.