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dumpling

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Everything posted by dumpling

  1. Oh my I had the lobster rolls yesterday! Big chunks of lobster, not too much mayonnaise, no other added stuff - in other words yes, perfect New England lobster roll. And what made them extra special was the additional taste of the grilled spilt roll. Ate with two others..we leaned back in our seats with a happy sigh and just allowed the taste to enchant us. Mmm, mmm.... Tommy, man, if you read this, you have to get them. Christine, when Tommy shows up, make sure you give him a reaaaaallly good one.
  2. I am supporting Rachel's position to stop the bickering and baiting. That is what I mean by "Nough said." And with that I retire to my quiet little corner to munch on my lovely Picnic lobster rolls(Grilled split bun! Great accompanying taste). Thinking fondly of the SOB BBQ'd ribs... But heck it's Friday so I will have to wait at least until tomorrow. Have a lovely day folks. Eat well...
  3. Jeepers... The food is good. "Nough said.
  4. Yeah Kosher Nosh is a great place Christine. Pastrami and tongue, yum yum! Kasha varnishkes, mm mm.
  5. Well I went there on Friday and got the pulled pork sandwich minus the cheese. I concur with white truffle chick- an overly sweet overly sauced gloppy thing. Meat might have been ok beneath it but really couldn't taste what the meat would have been like. Not impressed.
  6. Had their ribs last night. Concur with Tommy, great meaty ribs, great sauce but not needed. Haven't tried the pulled pork yet.
  7. Made it to Kreuz, Smitty's and Artz in the past week as I gather my info on Texas barbecue for reading consumption of the New Jersey contingent of eGullet. I will post the reviews after I get back in a couple of days with the pictures if I can figure out the picture thing. Gonna try to take in Louie Mueller's this evening on my last run before I have to leave. But thank you guys for your help.
  8. Is John Mueller's still closed?
  9. When I come back from Texas on Saturday I will give my review of Texas barbecue. My conclusions may be interesting. But I have tried a few down here for the sake of comparison for my NJ brethren. Pictures and story to come. Will be doing one of the Mueller's tonight, probably John's place in Austin proper. I think a barbecue joint in Northern NJ would be a great ticket and we could bring folks in I would think.
  10. What you got that I would want?<s> Make me an offer.... I'm in the airport now debating my strategy...Hmmm..just how long do I have to wait in between meals to have barbecue again? 2hrs? 20 minutes?<s> How fast does one truly digest? I'll see what I can do about bringing something back... I'll be out of commission for the next three days on a retreat where I think there will be no internet. But next week, I begin...I think I will start with someplace in Austin proper then on to City Market in Luling. I'll keep ya updated..If I can figure out the picture thing I'll try to do that. So maybe I can offer you that at least.
  11. Ok leaving in a couple of hours for Austin. Will try to check in with my barbecue report next week so you poor deprived New Jerseyans will at least be able to enjoy vicariously. Going to try to hit Lockhart and Luling on the to and from San Antonio.
  12. Actually my vote would be don't do it. Take time for yourself; make sure that you are sufficiently replenished and taking care of yourself. My stomach would be less happy but that is not the most important thing.
  13. Had the purple mashed potatoes the other day - just wonderful!
  14. I think that initially it was working out the kinks. It was a little uneven the first time that I went there too some time ago. But give it another chance, particularly for dinner, as I believe the kinks have been worked out. The more I try this place the more credit I think I give it; the chef has a nice creative bent. For example he takes like some of the dishes that wilson mentions above, some of which are not unusual and puts a nice little unique spin on them. I met up here with Ejebud and his wife, Beth (E) the other day, and we worked our way through a goodly selection of the dim sum. Good to hang with you two. The exceptional things here are, in addition to the creative way I mentioned above, are the way the chef has with dough and the utter freshness of the nicely selected green vegetables. We had one of the roast pork triangles, or as Eric(ejebud) noted, the "hamantaschen". Lovely flaky light dough, really the best version I think I have had of it. Don't sell the dinner possibilities short. Check Wilson's pictures. There is creativity and some nicely turned out food here...
  15. Basically I agree with you, wilson. I think any time sitting out tends to not be helpful. That said, if you have a jones for it, King Fung has it and it's not bad, as long as you get to it early. The hot things behind the counter are better in my opinion than the dim sum sitting out. In any event the fresh dim sum at Dynasty or Silver Pond are definitely better. You been to Siler Pond, Wilson? Oh yes. Dynasty for dinner is great. Some tasty and interesting stuff.
  16. We had a sort of mixed bag response to it when we went for the first time for lunch today. I had the Chirashi Sushi and Alan had the Sushi B Special. Both started with the standard salad although lettuce somewhat nicer than iceberg(romaine) with a nice dressing and miso soup. Alan thought his sushi was good nothing particularly special compared to Wild Ginger. He's just spoiled! I really liked the Chirashi! I thought the fish was so fresh and the ginger was wonderful as was the wasabi. The only things that did not thrill me in it were the shrimp and the octopus. The shrimp tasted like it had been frozen or sat out somewhere or something because it just seemed off and it had no real taste. The octopus was tough and, at least to me, barely edible. No offense but I was on the verge of spitting it into my napkin as Alan looked on laughing at me. I managed to keep my decorum and swallow it. I have eaten many asundry things from pigs stomach,ears and the like, but had a time with that piece. But the rest of the fish was amazing! We didn't do the tamago which definitely looked interesting but we definitely would like to try that if we go again. Just no octopus!
  17. So we should propose a combo deal with Chef Gary, Fink and Picnic Chef all consolidating their talents into one amazing cooperative.
  18. I'm going on a trip in two weeks to search out good barbecue. Actually it's really a business trip to Austin but I will try to do a barbecue crawl/review while I am there. I got the craving...
  19. Glad you were able to get there, MJP. Good to get there early, better selection and wouldn't be sitting out as long. The hot dog buns are ok if they have those. They also have frozen stuff. The kitchen stuff is good; try some of the buns-they have pork and vegetable buns. I like the shanghai bok choy and some of their other hot selections. And of course you can get some of the roast meat stuff too. Not a bad place to have around. <s>
  20. Great pictures. Thanks Jason! So enticing-I'm salivating for that cheesesteak and mac and cheese. Christine, Congratulations on you anniversary; sorry I couldn't be there on Thursday for the soiree.
  21. Yeah It's been a while but I'd like to get back to Soochow soon. Andrew makes a good point. You can get take out dim sum from Silver Pond or Dim Sum Dynasty, or buy it from King Fong which has "fresh" dim sum that it trucks in on Saturdays. But it does lose something in the translation. I will still do it because I am a dumpling freak(hence the name). But even in time between when it is made fresh specifically for you as opposed to the weekend when it may be sitting on a cart for one or two cycles, a little something is lost. For example to me the char siu bao I had at the Dynasty was transcendent on the weekday that we got it right out of the kitchen for us. And slightly less then transcendent when on the cart. So add another couple of hours and that is a significant difference.
  22. Went to Picnic today, there amidst what looked like a wild flurry of activity toward a catering job. Picked up a tomato and cheddar quiche-so light and eggy, atop a mixed green salad with a nice dressing. It was accompanied by a smooth potato bisque-like soup, also quite tasty. We also had the chicken noodle soup which had a lovely broth with big pieces of chicken, noodles, carrots and celery. We finished with barbecued beef shortribs with a wonderful sauce and purple garlic mashed potatoes that were buttery and great. A winning combo.
  23. All of these are grilled items, though, not "barbecue". Korean BBQ isn't Barbecue in the technical sense, i.e., low temperature slowly smoked meats over a wood fire. Korean BBQ is cooked over charcoals pretty quickly at a very high temperature. Alan DOES make a fine BBQ pork butt, with that Kamado of his, however. http://www.zenreich.com/ZenWeb/pulledpork.htm One of the nice things about the Kamado, as it is made of ceramic, is it can function at low temperatures and very high temperatures, so it can do barbecue smoking, grilling and even bread and pizza baking, and it can use both gas and wood coals as fuel. I'm hoping to put in an order for a Kamado thru Alan in a few months, he's a sales rep for the company. ← True, I was looking for a picture on the site that would show how juicy his pulled pork is but didn't find a good picture so put up some other food porn from his Kamado cooking section, including the Kalbi. So forgive the generic usage of the term.
  24. We should convince Alan to make barbecue his career and open up his Kamado for us all. His meat is fantastic! Ask Jason and Rachel; they know. He makes such wonderful pulled pork and kalbi. Mmmmmm! I'll be his agent and just take a small percentage of the cut. A little food porn: http://www.zenreich.com/ZenWeb/images/bulgoki9.JPG http://www.zenreich.com/ZenWeb/images/lambribs3.JPG how one makes food porn: http://www.zenreich.com/ZenWeb/bulgoki.htm http://www.zenreich.com/ZenWeb/bbribs.htm
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