Tastes like...burning...

The newbies have arrived! My name's Jim. I'm the other new editor here at Chew on That, and I'm thrilled to be here. You've already heard from my cohort Hillary; now it's my turn to tell an embarrassing story about food.

Since I could see over the hibachi and wield a pair of chopsticks, I've had a lifelong obsession with Ron of Japan. I love authentic Japanese food, but I also love Americanized Japanese food--and Ron's got that in spades. You wouldn't find teppanyaki this unhealthy in Tokyo (trust me, I looked), but the taste is worth the calories...particularly Ron's secret weapon in the restaurant wars, their amazing egg sauce. It absolutely destroys any nutritional benefit left in the already oil-soaked food, but it leaves you full, happy, and possibly incapable of movement (that's if several delicious Super Mai Tais haven't already knocked you on your oshiri).

That's not to say that Ron only offers teppanyaki, and that's where my story comes in. Recently, I was there with my family, happily guzzling cocktails and watching the chef prepare our appetizers. My brother ordered a new item, beef sashimi, and we all watched in awe as several dark red slices of raw steak were laid out before him.

Graciously, he offered me the plate. I reached for a slice and, worried I wouldn't like it, popped the whole thing into my mouth without even looking. Then I realized: I'd grabbed a hunk of wasabi-spiced hot mustard off the plate instead of the intended target. At that moment, the chef lit some oil on the grill, creating a towering fireball. Impressive, sure, but it could not have possibly been hotter than the inside of my mouth.

I screamed, hunched over the table, and spat into a napkin. I couldn't taste anything but hot for the next half-hour.

Always look before you eat, folks.

A Nice Gesture

I received an e-mail from Marybeth Mills , the co-owner of Peekamoose, after my post yesterday. (I felt they should know about the experience and e-mailed them a link). The note was very kind and helped to explain what happened on what turned out to be their busiest night in 2 years. As often happens with truly exceptional chefs and hidden gem establishments, it's hard to meet the demands of popularity, especially in an area with a small number of restaurants. She assured me that such service is not typical, and that the entire staff would take this constructive criticism as an opportunity to continue to improve. In regards to the tap water, the taste seems to be an issue with which they have earnestly struggled for quite some time, as permitted by Ulster County.

I'm certainly relieved to receive such a response, as I have heard such wonderful things about the food. I'm looking forward to giving the Peekamoose another chance.