viejo majadero

Thanks Having been in China, Hong Kong and Taiwan I have experienced native food and have found it has not translated for the most part in Chinese American restaurants. Once in a while I get a dish that transports me back to a particular occasion in Asia, but for the most part that is not the case. Sadly, your effort will become just another forum for people to tear down your credibilty and prove to themselves that they know more than you. When I was much younger I used to sell antiques and collectibles at a flea market. The guy at the next booth taught me a technique called --"KILL THE MAVIN". Leo Rosten, in his book "The Joys of Yiddish" defines mavin as, " An expert; a really knowledgeable person; a good judge of quality; a connoisseur." Someone comes to your booth with a friend--The Mavin. You have a discussion with the customer about something he is interested in. Along comes the Mavin who acts as the expert and trys to tear down what you have been saying so as to get a better price for his friend or to get the friend not to make the purchase. Your job becomes spending your time killing the mavin. So watch out and lots of luck. Viejo Majadero

Is there a parallel when people go to a live concert? They pay lots of money to be there in person. The sound quality is not good. The crowds can be irksome. For $15.00 a CD is the obvious best choice --- but -- there is that element of excitement being there in person. Viejo

Thanks Herb Viejo

Thanks Herb Viejo

Rochelle Park ---South City Grill Paramus --- Napa Valley Grille

Anyone have address and phone number for RX? Thanks Viejo

Can Someone supply address and phone number of the"New Joe Shanghai " in Philly. Any other Chinese recommended.? Have wheel chair bound person with me. Thanks Viejo

I assume this is directed at me??? First, guys named Baruch don't say Y'all at all Second, beyond that tiny island you live on is a place called New Jersey. You need to go through a tunnel or use a bridge. You may wish to fly into Newark. Third, plenty of places out here across the border -- suggest you get a visa -- sell real Champage well under $30.00. That is US$, you don't need to do a currency exchange. I can easily find, for example, Nicolas Feuillatte Brut Premier Cru NV for $20.00 at super discounters. May even find their Blanc de Blanc NV for about $22-$23. Veuve Clicot (yellow label) can be purchase under $30.00. And the Montaudon I mentioned earlier lists at the Distributor for $20.00, not sure of retail, and received 90 Points from WS Dec 31, 2002 issue. I would think, taxes aside, you should be able to find like values on your Island. Speaking of your Island, I grew up in the Lillian Wald projects and use that as an excuse as to why I am like I am today. Viejo

Walk across the street to the Short Hills Hilton if you are not looking for Mall food. Viejo

Thanks Everyone for the comments. Will be in Philly this Sunday and Monday. Should be a Zoo. Traffic and I don't get along. I should be very Majadero!!!! Viejo

Now that John Foy has joined the staff with Todarro --- hopefully we will get less of his silly writing and Foy can add some food and wine intellect. But, be that as it may... When guests come to my home for dinner and they ask what to bring -- I tell please bring nothing -- you are my guest. Fortunately they know not to bring wine, unfortunately some still bring food, usually dessert, of which I now have too much. When the shoe is on the other foot, I bring Champagne with a note to put this away for a special occasion in the future. Viejo

The Distilleries are in Puerto Rico. But don't drive there from Havana. Viejo

At the Lauber Imports, Grand Annual Tasting held yesterday in NYC I had a Champagne Montaudon, Reims, Non Vintage, Brut. I am told by friends that at discount houses in NJ it can be purchased close to $20.00. This champagne drank very well. Was packed with flavor and was very refreshing. I think a very high quality to value ratio. Did not find that $4.80 equal!! Viejo

Tommy, when I get home I spout about the assholes of the world. Unfortunately the high road is the only road to take when in the public eye but being you've still not set foot in The Grill I don't look at you as a customer.

Florida My wife being Cuban means lots of Cuban style food in our house. Your wine choice of pinot based Nuits-St-George, Vaucrains is a great choice. I always drink a well aged William-Selyem Pinot Noir from California as a perfect match. My favorite combination is Mojo marinated pork tenderloin --Grilled, with balck beans and rice. The pinot seems to handle the lime juice of the mojo very well. Viejo Majadero

ctgm I can speak directly to the Lytton Springs. I have some from the late 80's, unfortunatley lost for a while in moves, they are well past their prime. Viejo

Craig And after all these hours no one took the challenge. The article was flawed in my humble opinion. There is no $4.80 bubbly equal to a $25.00 Champagne. And if Champagne sales are off there may be much simpler factors than the article suggested. Viejo

Yes. Since I own the Ridge I can state it was well cellered in mechanically cooled space. i bought the case from another collector properly cellared also. The other two have not had mechanically cooled conditions but were stored on gravel basements in restaurant and a lake home site. The lake home having high humidity. Viejo

Craig "The Datamonitor research into the global wine industry shows new world wines gaining increasing status over French champagne. Fewer and fewer people consider it worth paying an average global price of $25 (£15.60) for a bottle of champagne compared with $4.80 for a sparkling wine equivalent." Can you or anyone else give me an example??? French Champagne and $4.80 equal. Please list both. Thanks Viejo

Off and on there has been much discussion about aging of wine and on that subject California Cabernet based Reds versus French Bordeaux. At a recent dinner at An American Grill in Randolph New Jersey my friend and I opened in the course of the evening three well aged Californians. 1st a 1976 Clos du Val 2nd a 1980 Heitz Martha’s Vineyard 3rd a 1984 Ridge Monte Bello I was amazed at the condition of all three wines. First, only the Clos du Val had heavy tartrate crystalline deposits on the cork. All three corks had wine stain only about as much as one quarter of an inch from the bottom showing ullage has not occurred. All three wines did not show amber around the surface top edge. In terms of future aging I felt that the Clos du Val, light ruby in color, was at full maturity and should be consumed now. The Heitz, inky black, showed enough tannin and fruit to still age for a long while. It was a powerhouse of flavor. The Ridge, deep ruby purple, was to me the most nuanced of the three. It took longer to develop in the carafe and showed more years of life, but I felt will not be as long lived as the Heitz. In 1994 Robert Parker wrote of the 1984 Ridge Monte Bello, “This blockbuster Cabernet Sauvignon remains closed, with more promise than current appeal. The saturated purple color displays no amber or signs of evolution at the edge. The nose reluctantly offers up pure aromas of black fruits, minerals, and licorice. Extremely full bodied, with layers of rich, glycerin-dominated, sweet jammy fruit buttressed by zesty acidity and abundant tannin, this large-scaled surprisingly well-proportioned and balanced Cabernet Sauvignon requires another 5-8 years of cellaring. It is a candidate for 20-30+ years of longevity. So what’s new?” If anyone has reviews of the other two wines could you please post them for me I would be very interested. Thanks. Viejo

Alex Unfortunately for you no one has answered your question. In addition you have not responded to the quetion as to your location. I will therefore guess this will work for you. www.zachys.com. They have a decent selection of half bottles. They may be able to ship to your location if big brother will allow. It is located in Scarsdale , NY. Lots of luck. Viejo

Usually after a dining experience I would take some time to detail the food served and tasted by me. You know this and that sauce or presentation, lumpy potatoes and the like. But, for a change, I need to take a different direction. Much has been written by others of greater skill than I have about food, wine, camaraderie and the dining experience. I’m a foodie. I’m a winey. I’m a whiney also, thus my name, Viejo Majadero. Saturday night, I had dinner at “An American Grill”, a restaurant owned by a participant of this forum, Lou Reda. By way of background. Before I stumbled onto this forum I used to read and write into another food forum. A few comments of a very positive nature were written about An American Grill. What follows immediately is cut and pastes from that forum. _____________________________________ 1436.1.1.1.1. Underwhelmed by viejomajader, 3/30/03 12:35 ET Re: An American Grill by deandeluca, 3/30/03 Went on recommendation of friends. Have no reason to go back with so much better available. _____________________________________________ 1436.1.1.1.1.1. Broad by Lupo, 3/31/03 10:01 ET Re: An American Grill by deandeluca, 3/31/03 It's a bit broad of you to state underwhelmed without even commenting on something that wasn't right. I notice in your pans of Mattise at least you duly note what went wrong. Perhaps YOU just don't recognize good food but then again you do talk about your somewhat advanced age. Methinks your taste buds are off too. 1436.1.1.1.1.1.1. Reply to Lupo by viejomajader, 3/31/03 10:47 ET Re: An American Grill by deandeluca, 3/31/03 It is simple. People say a restaurant is very very good. I go there and find it average. Ergo, I am underwhelmed. I am also underwhelmed by your sophomoric commentary. And that was it. Never heard from Lupo again. I did a quick read through the posts and could not find another commentary by Lupo. A few weeks later, E-Gullet’s Rosie posted a thread on An American Grill noting that Lou was participating in the Dine Out for Hunger program and then went on to write a gushing review of her evening. I wrote in response, “ QUOTE (viejo majadero @ Apr 22 2003, 11:18 AM) Rosie Does An American Grill allow patrons to BYO and charge a corkage? And Lou replied directly, Viejo, Of course I would allow you to bring your own wine. My corking charge is $20. I would be honored to serve your wine to enjoy our cuisine and if you call ahead I'd like to have proper glassware ready for you. I would love another crack at you as a customer as I understand you weren't "overwhelmed" on your 1st visit. Best wishes, Lou “ _____________________________________ You know I still laugh when I read Lou’s comments. I love a challenge. I love great dining. Great dining to me does not necessarily mean a 4/5 star meal. Great dining is what you experience when food, wine, friendship, family, and celebration come together to create a memory to be recalled and savored at some later date. So here it is. Friday the 9th of May 2003 and I am giving Lou “another crack” as he stated it. Lou was aware that the other couple and we were very knowledgeable about food and wine. I let him choose the wine I was bringing, and informed him of what my friends were bringing. I am only late for a dinner reservation when something physically prevents me from being on time, and my wife is an expert on back road short cuts. So we showed up in the Grill’s parking lot 20 minutes early. I had my own glasses and decanter as well as the wine and I had no idea who Lou was so we decided we should go in early and set up. We got to the reception station and no one was there. I glanced down at my official David Bonom, Nackerl Class, Maitre ‘d Timer --- oh boy! --- a chance to slam Lou right at the opening gate. But before the big hand could move a click, two sharply dressed gentlemen approached to welcome us. Both were named Lou. The taller one looked at me, wine carrier and glass case in hand and asked, with an impish grin on his face, are you – Viejo? We both laughed, and I knew right then I liked Lou Reda. What we ordered and what was added compliments of the owner was just so very enjoyable. Special requests and changes to preparation were handled to perfection. There was only one negative criticism to one dish, the seven spice crusted tuna. We all felt there were only six spices on it. Lou needs to reprimand the kitchen. (It actually was fabulous.) My Cuban wife believes Cubans invented pork dishes. Her entrée of pork tenderloin stuffed with sausage and corn bread blew her away. In order of appearance we drank a 1976 Clos du Val which was light, beautiful, and of perfect age. Second, we had a 1980 Heitz Martha’s Vineyard. It came out of the bottle inky black. The aroma wafted across the table like fine perfume. The intense rich flavors tingled in my mouth. Lastly we had the Ridge Montebello 1984. The color was in between the first two wines. It had no nose and offered little more in flavor. My friend was shocked as he described the year 1984 as producing very big wines. But as the evening went on this wine came to life like a Phoenix. It became incredibly rich with depth of flavor and ever increasing nuances. While Lou was able to taste all the wines along the way, he also was invited to sit and join us at the end of the evening. It was then he realized the depth of food and knowledge sitting at the table. And it wasn’t me. So, after this long dissertation, I must humbly state for the record that the “An American Grill” I ate at this night was not “underwhelming”. We had a fabulous evening of food, wine, and friends -- I hope both “new” and old. The restaurant itself is very pretty. The outside belies the inside. The wait staff was unbelievably attentive and accommodating. The host was very affable and a professional. I was in desperate need of a restaurant of this caliber twenty minutes or less from my home. This place fits the bill.

Lou Cancel the 76 Chapellet and add a 80 Marthas Vinyard Life is tough!!! Oh, yes you taste all we open but there is a sippage charge. Viejo

Katie Thanks. Actually, I have reservations at the "other place". But I did send her a thread and she thinks she has met you where she works. She thniks she knows Sara also. As for Rx, my daughter asked me to check in the forum for her. She is diligently working on a paper due soon. Place sounds cute as does Django. I will post this and then E-Mail her. Viejo

Please advise. Thanks Viejo