Comments for iamnotachef.com http://iamnotachef.com A blog dedicated to cooking real food, drinking good wine, mixing real drinks, and the people who like that kind of stuff. Thu, 11 Mar 2010 08:51:09 +0000 http://wordpress.org/?v=2.6.3 Comment on A New Restaurant For Ho-Ho-Kus by Bosp http://iamnotachef.com/2010/02/23/a-new-restaurant-for-ho-ho-kus/#comment-1868 Bosp Mon, 08 Mar 2010 15:56:30 +0000 http://iamnotachef.com/?p=1183#comment-1868 They call it the Charcuterie Plate...it is on what they call the Tavern Menu. http://hohokusinn.com/dimages/file_14.pdf Mine had some slices of prosciutto di parma, two types of pate (generous slices), two portions of rillete served on a crispy bread/cracker which tasted like it was made in-house, two types of mustard (one very spicy), the cornichons and pickled vegetables. We served a bread basket which consisted of whole grain rolls, sourdough rolls, and crispy pamresan flatbreads. Unfortunately, I didn't inquire about whether the breads were baked on premises or not. I wasn't a fan of the HHI until the changes in December 2009. The former rendition was quite dated. They call it the Charcuterie Plate…it is on what they call the Tavern Menu. http://hohokusinn.com/dimages/file_14.pdf

Mine had some slices of prosciutto di parma, two types of pate (generous slices), two portions of rillete served on a crispy bread/cracker which tasted like it was made in-house, two types of mustard (one very spicy), the cornichons and pickled vegetables.

We served a bread basket which consisted of whole grain rolls, sourdough rolls, and crispy pamresan flatbreads. Unfortunately, I didn’t inquire about whether the breads were baked on premises or not.

I wasn’t a fan of the HHI until the changes in December 2009. The former rendition was quite dated.

]]> Comment on A New Restaurant For Ho-Ho-Kus by iamnotachef http://iamnotachef.com/2010/02/23/a-new-restaurant-for-ho-ho-kus/#comment-1867 iamnotachef Mon, 08 Mar 2010 03:04:51 +0000 http://iamnotachef.com/?p=1183#comment-1867 @Bosp, Inquiring minds await your answer! @Bosp,

Inquiring minds await your answer!

]]> Comment on A New Restaurant For Ho-Ho-Kus by tommy http://iamnotachef.com/2010/02/23/a-new-restaurant-for-ho-ho-kus/#comment-1866 tommy Mon, 08 Mar 2010 00:01:18 +0000 http://iamnotachef.com/?p=1183#comment-1866 Bosp, could you describe the charcuterie plate? are the meats house-cured? what is offered? do they serve bread with it? if so is it homemade, or, from one of the great bakeries in the area? the HHI didn't meet my expectations on my one visit. I have to admit, I was hoping it would be great, but, everything fell short of even acceptable. The food, and the service, specifically. There's no denying it's an attractive restaurant though. Bosp, could you describe the charcuterie plate? are the meats house-cured? what is offered? do they serve bread with it? if so is it homemade, or, from one of the great bakeries in the area?

the HHI didn’t meet my expectations on my one visit. I have to admit, I was hoping it would be great, but, everything fell short of even acceptable. The food, and the service, specifically. There’s no denying it’s an attractive restaurant though.

]]> Comment on A New Restaurant For Ho-Ho-Kus by Bosp http://iamnotachef.com/2010/02/23/a-new-restaurant-for-ho-ho-kus/#comment-1860 Bosp Thu, 04 Mar 2010 16:18:35 +0000 http://iamnotachef.com/?p=1183#comment-1860 Shill? lol I have nothing to do with the Ho Ho Kus Inn. Just a regular customer. Shill?

lol

I have nothing to do with the Ho Ho Kus Inn. Just a regular customer.

]]> Comment on A New Restaurant For Ho-Ho-Kus by iamnotachef http://iamnotachef.com/2010/02/23/a-new-restaurant-for-ho-ho-kus/#comment-1856 iamnotachef Thu, 04 Mar 2010 00:11:03 +0000 http://iamnotachef.com/?p=1183#comment-1856 Just think of all of that dust floating over the dough, filled with the spirits of thousands of pizzas. I love the image! Just think of all of that dust floating over the dough, filled with the spirits of thousands of pizzas. I love the image!

]]> Comment on A New Restaurant For Ho-Ho-Kus by Iamachef http://iamnotachef.com/2010/02/23/a-new-restaurant-for-ho-ho-kus/#comment-1854 Iamachef Wed, 03 Mar 2010 23:54:05 +0000 http://iamnotachef.com/?p=1183#comment-1854 There was a rumor when I worked at the Waldorf Astoria many moons ago that the demi glace had remouillage roots from the time of its opening. If I think about the early pizzas made by the true magicians of the craft I wonder if their doughs were made from bambinos passed down from generations. Yeast wasn't bought in the local store but rather developed over time with love and respect. I cheat a little by using a sour. There was a rumor when I worked at the Waldorf Astoria many moons ago that the demi glace had remouillage roots from the time of its opening. If I think about the early pizzas made by the true magicians of the craft I wonder if their doughs were made from bambinos passed down from generations. Yeast wasn’t bought in the local store but rather developed over time with love and respect. I cheat a little by using a sour.

]]> Comment on A New Restaurant For Ho-Ho-Kus by iamnotachef http://iamnotachef.com/2010/02/23/a-new-restaurant-for-ho-ho-kus/#comment-1855 iamnotachef Wed, 03 Mar 2010 15:05:41 +0000 http://iamnotachef.com/?p=1183#comment-1855 Welcome to our newest shill. Welcome to our newest shill.

]]> Comment on A New Restaurant For Ho-Ho-Kus by Bosp http://iamnotachef.com/2010/02/23/a-new-restaurant-for-ho-ho-kus/#comment-1853 Bosp Wed, 03 Mar 2010 15:04:42 +0000 http://iamnotachef.com/?p=1183#comment-1853 I have been going to the new Ho Ho Kus Inn. The bar area, both sections, are pretty casual and very gastropub-like. They even have an exceptional charcuterie plate! Be sure to ask for the bar/pub menu! I have been going to the new Ho Ho Kus Inn. The bar area, both sections, are pretty casual and very gastropub-like.

They even have an exceptional charcuterie plate!

Be sure to ask for the bar/pub menu!

]]> Comment on A New Restaurant For Ho-Ho-Kus by iamnotachef http://iamnotachef.com/2010/02/23/a-new-restaurant-for-ho-ho-kus/#comment-1852 iamnotachef Tue, 02 Mar 2010 20:22:14 +0000 http://iamnotachef.com/?p=1183#comment-1852 I agree about the charring, but classic Neapolitan dough isn't sour, and it sure works well. That is not to say that I would reject a good sourdough, but it's not a deal breaker. And there is no such thing as brisket that is too fatty. I agree about the charring, but classic Neapolitan dough isn’t sour, and it sure works well. That is not to say that I would reject a good sourdough, but it’s not a deal breaker.

And there is no such thing as brisket that is too fatty.

]]> Comment on A New Restaurant For Ho-Ho-Kus by Iamachef http://iamnotachef.com/2010/02/23/a-new-restaurant-for-ho-ho-kus/#comment-1851 Iamachef Tue, 02 Mar 2010 17:32:57 +0000 http://iamnotachef.com/?p=1183#comment-1851 I have to agree with Gastro Hound with two small exceptions. Slightly charred on the bottom and a sour based dough for complexity. Gosh I wish there were good eats here. You would think in a land where byo is the norm emphasis would be placed on creative, flavorful and memorable meals. I guess most diners are seen as shmucks. Last night I made a perfect brisket, ok to me it was perfect. It made me happy. My wife thought it was too fatty. Perfect I say. Absolutely love the blog. Just happened by it today and glad I did. I have to agree with Gastro Hound with two small exceptions. Slightly charred on the bottom and a sour based dough for complexity. Gosh I wish there were good eats here. You would think in a land where byo is the norm emphasis would be placed on creative, flavorful and memorable meals. I guess most diners are seen as shmucks. Last night I made a perfect brisket, ok to me it was perfect. It made me happy. My wife thought it was too fatty. Perfect I say. Absolutely love the blog. Just happened by it today and glad I did.

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