JohnnyH
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Posts posted by JohnnyH
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I was in Denver for four days and came back to find out my power had been off for four days due to Fay.
I tossed everything in the frig but the butter, yogurt, eggs, cream and half and half. I tossed everything in the freezer but dried fruit, nuts and flours.
I thought it was a good excuse to start over, especially ridding myself of condiments that may have been from the last century.
I don't understand. Why would you throw out everything but the dairy, which spoils faster in heat than anything else?
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I really enjoy Mike Colomeco's Food Show on PBS Sundays (NY/NJ). Now there's a guy who deseerves a wider audience.
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Well, the secret's out of the bag. We've been going to this joint probably twice a week since the week it opened, and I've been scared to death the whole time of what would happen once the inevitable occurred and it got discovered. I'm happy to report that quality has not dropped even a little bit, in spite of lines out the door and onto the street most nights. It's a gem.
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If it were me, I'd give it a shot as hash. Couple potatoes, onions, eggs over easy, breakfast tomorrow's looking good.
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Let's talk about the mixer for a moment. You say you paid to fix it, yet imply that it belongs to the chef, who has "disappeared" it in the time since you agreed to take over control of the restaurant. If she refuses to return it, how will that be resolved?
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Two things coming up today. Chef and I are talking through the close out of her and start up of me - financials. I keep meticulous books - not perfect, but very organized on a spreadsheet, correlated with my register/POS. She keeps a paper booklet with chicken scratch. Her numbers have never matched mine, but they've always been close. Today we were talking about how the food inventory was not part of the buy-out. I missed that. Shit! So I need to be prepared for a couple hundred in food on Monday. On the other hand, her in-store account owes me about $350 and then we add on the credit card fees, utilities, and her contract payment. The good news is I think I will only owe her $100 or so to close out her account. That would be great. Then all monies stay with me and my vendors from here on out.
The other issue is that her current distributor is getting less reliable with their quality. Today they delivered at 12:15...yeah, drop off boxes during lunch service, that's a good idea! The driver dropped a box of apples, delivered six cases of cucumbers when she only ordered one, prices on apples doubled, same with mozz. She's not happy with them obviously. I'm already exploring my options, but from previous comments here and other vendors in town, this is going to be a never ending issue. I think I know how to be mean if I need to be, I can definitely pull of professional and firm. We'll see which strategy sticks.
Have you had a lawyer look at any of the contracts passing between you? If not, I highly recommend that you do -- the inventory issue is just one example why.
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Again, thank you.
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Okay, here's something of an embarassing question but one I have to ask: If I call ahead to make a reservation at some of the places mentioned on this thread, can I expect the person on the other end to understand english? I don't speak Italian; if forced, I could probably torture them with my awful Spanish...
Now that I think of it, do you think it's necessary for me to call ahead for reservations? If so, how far ahead?
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Thanks very much Johnny, you remind me of the things I had time to do before being a father! "Seafood threat" is an excellent typo BTW!
Whoops...
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Thank you, Adam -- I'll certainly look into the locations you mentioned. By the way, I should mention while I have the chance how much I've enjoyed reading your seafood threat -- fantastic photography.
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My wife and I, along with another couple, have taken a villa in Tuscany for a week the end of July. Specifically, the town in which we'll be staying is San Giovanni Val d'Arno. I've been to Rome and Venice, although not in years, but never to Tuscany -- are there places nearby or within a reasonable travel distance (we'll have a car) that we should make sure to try?
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Thanks to all. I guess it was the virtual bullet site I found it at originally.
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I'm hoping someone can help me find the recipe for "roadside chicken" that was included within a thread some time ago. I had it printed out, but it was inadvertently thrown away -- I can't find it on the site for the life of me.
Help?
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ty
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Where does one go about finding Sumac, per Klink's rub recipe?
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Because I was a little concerned about the slow roast process, I boiled with some onions and garlic x 4 hours.
Gah. I'm happy the bags worked out for you, but you may want to give this another shot without boiling to see what the difference is. As Andrew suggested, I think you'll find it a revelation.
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I have nothing to offer here -- much to my dismay -- other than to say that this is, I think, my favorite thread on egullet.
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Not to hijack this thread..I prefer Orbis and Culinariane in the same area.
I googled this and found no hits, are those two names the name of the restaurant?
Like i.e. Olive Garden, or Macaroni Grill.
Or two separate entities? Got one hit on a "Obris Bistro" and another as "Culinariane".
Back on related, how would you rate this against say, Blu in Montclair?
My experience at Blu was mediocre, though may go visit next door this weekend for dinner.
Two separate joints.
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Less expensive than a stovetop smoker (especially if you won't use it much) are smoker bags sold at Williams Sonoma, among other places. They're impregnated with wood dust, but don't create smoke outside of the bag itself. Single use -- you just put the food inside the foil packet, place in oven, and let her rip.
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The mussels weren't necessarily "bad" as in spoiled, they may just have been "not good." Mussels are filter feeders, and if they filter water that isn't exactly clean (use your imagination), they'll end up picking up the flavors of whatever pollutants are present. I've had the experience you describe -- nothing's worse.
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...It's a slippery slope towards overexposure and blatant commercialism. With the awards and accolades and reviews, this crew is certainly suspecitble to both. Which is, for me, quite sad.
This sure didn't take long.
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Mayhaw -- just found this comment on Eater.com; thought you'd like to see it. Link: Eater.
Edited to remove the text from the other site. Those who want to read it can visit Eater to do so.
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This is actually more common than you think. Pork for veal has been going on forever. One quick call to the dept of AG will take care of all your problems. Call them today. Now don't tell me you have to find a job first. If that's the case you really don't have an ethics problem then. Sorry if that sounds harsh. Ethics don't come, and go. Doing the right thing isn't easy, but it is damn satisfying.
Mike
Yep. bottom line is that this is consumer fraud. I'm not sure where you are, but local news television absolutely loves stories like this. Pick up the phone and give 'em a call; odds are you'll have a news truck outside and a microphone in the owner's face in pretty short order.
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Interesting oped in this morning's Times on the sorry state of US/Canadian salmon.
Momofuku Ssäm Bar (2007– )
in New York: Dining
Posted
That might be the funniest thing I've ever seen you write, Steven.