On a recent trip to Bridgewater, N.J. my friend and fellow restaurant critic and I popped in for  dinner at Tamarind Hill, an Indian bistro located on a main drag in town.  With both of us being famished we quickly ordered to drink a liquid yogurt beverage, a salted lassi. It’s yogurt mixed with spices and herbs. Next came the paneer tikka masala: consisting of cubes of cottage cheese, bell pepper, onion and tomatoes cooked in a traditional sauce. The sauce lacked consistency and tasted more like a gravy.

The Chili Chicken Dry appetizer arrived next. Cooked meat, even when ordered well done, should always retain some moistness. This dish had none. As I found myself floundering following these disappointments; I truly wanted to find inspiration from the kitchen in some way shape or form. It would now necessarily come down to the goat biryani, our last entree. This traditional classic has in its preparation lots of moving parts. When properly prepared it is, to be sure, “De li cious”. The sheer number of ingredients in this recipe suggests one must have a serious commitment to cooking. The ingredients are: marinated goat, green paste, ginger, garlic, fried onions, mint leaves, chilis, chili powder, cloves, cinnamon, coriander; fresh lime, yogurt, black and green cardamom, star anise, salt, pepper, bay leaf, basmati rice and saffron milk. The list of ingredients is formidable to say the least.

I’d been until now disappointed and prayed for some sort of gustatory relief. Fingers crossed and now time staggers backward. Just when things couldn’t appear to get any worse, they did. The Biryani arrived, the block of rice herbs, spices and goat had only a modicum of flavor. As if the goat wasn’t good quality. Perhaps it wasn’t marinated properly. Or maybe the chef skimped on the herbs and spices or a combination of all three. Nevertheless; something went tremendously wrong and the whole enchilada dropped down on the experience like loose bricks. A side dish of yogurt containing chopped cucumber and spices served as a garnish (raita) was of no value and useless.

Telephone 908: 242-0480. Tamarind is open Tuesday- Sunday 11:30-10:00. Buffet Hours are 11:30-3:00. Closed Monday.

Mo & Lou

Ninety Acres Restaurant is part of the 500 acre bucolic Natirar Grand Estate of Peapack-Gladstone N.J. Once owned by King Hassan II of Morocco purchased for his sons when they were attending Princeton, it eventually was sold to Somerset County in 2003.

Redevelopment of the property will produce a deluxe hotel, an upscale health club and spa, luxury private residences in 2020 and the now opened award winning Ninety Acres restaurant. I have heard only good things about the food and service as this was my first visit I thought why not order the three course prix fixe $75.00 meal. One of a party of two; we surmised that if we ordered the prix fixe, we could sample six more. And that’s what we did. The first course of Hudson Valley foie gras Torchon was whimsical served with brioche, blood orange & frisee. It was silky and rich with a hint of sweetness (from the pate) being lightly cauterized after being brushed with a solution of mild sugar water. The other (first course) entree was octopus and lightly grilled chorizo with roasted potatoes and arugula. These distinctly good flavors are meant to tantalize and stimulate the appetite. Very satisfying and I left my empty plate wanting more.

The two second course plates were Barnegat Lighthouse scallops served with Brussel sprouts, butternut squash, sunchoke and kale. The other was a seared organic ocean Trout accompanied with baby beets, trumpet mushrooms and salsify. Salsify is an edible plant, of the daisy family, with a root like a parsnip. Ninety Acres cooks scallops on one side to insure the scallop meat is not overcooked. The entrees were perfectly cooked and plated artistically. Individual flavor profiles intelligently oozing out of every bite- the way foods are supposed to taste-when grown ethically and skillfully prepared. All beef, pork, game and poultry meats are grass fed and come from local ranchers. The chef shops for fish and cheese from a hand full of quality sources; not withstanding, it’s all working rather nicely and consistent with numerous testimonials (online) and written by this writer.

The third course was Imperial Wagyu top sirloin served with farro, coffee, cauliflower, mushrooms and onion jam. Wagyu is any of four Japanese breeds of cattle. It has a particularly rich mouth feel because of the marbling (fat). Traditionally cattle are fed a selective diet, including beer to stimulate appetite and routinely massaged. Kobe beef is Wagyu beef. Also served was a black trumpet crusted Venison with chestnuts, celery root, apples and mushrooms. Both sirloin and venison were ordered medium rare and came out perfect. The quality of the sirloin was so good it could be served in thin slices, custom in certain cultures, and eaten raw. This meat was cooked and had an intoxicating slightly sweet, coconut-like aroma that broke down my resistance to anything resembling Veganism. To experience the melt in the mouth soft textured goodness feeling enjoyed in my first bite was to trip the light fantastic. I don’t eat red meat often however when I do I’m thinking it’s because my body needs it. Scientists have identified compounds in Wagyu that are not present in other beef. Add that this flavorful meat has a higher percentage of monounsaturated fat and low amounts of cholesterol as compared with other similar products making it simply the healthiest beef on our planet. This venison was enjoyable as the deer was naturally fed, slaughtered and nicely prepped since it was not gamey but succulent as it should be moist. To compliment the meal I suggest ordering white or black truffles.

The chocolate chip cookies and dark chocolate sorbet were equally satisfying.

Ninety Acres is at 2 Main Street Peapack, N.J. Reservations suggested. Call (908) 901-9500.

Be well.

Mo & Laser Lou

If you are like many Americans ordering Chinese fare, you might tend to order from familiar choices that reflect a Chinese-American hybrid cuisine that many have come to know and enjoy. Items such as sesame or kung pao chicken, beef with broccoli, egg foo yung, pork fried rice, shrimp this and that. It is what it is. So what I’m about to say is purely subjective. This article is for those who feel adventurous and are willing to explore things outside of their American-oriented taste comfort zone.

At the behest of a buddy, I recently joined him for a dinner at Fortune Cookies. When I opened the menu, I was surprised because it did not resemble what I was accustomed to seeing on a Chinese menu. But I liked it. Why, you ask? Because those items were consistent with what I knew people in China ate, such as organ meats, frog, pork and beef bellies, flavored jelly fish, fish head, beef throat, and the like. I don’t expect all of my readers to dive in to these offerings simply because they are extraordinarily different; however for those willing, I strongly suggest they get their feet wet at Fortune Cookies as this is an opportunity to experience authentic Chinese food. There are primarily eight major cuisines in China, the mostly populated country on the planet, and Hunan fare, which is one of the eight great gastronomic traditions, tends to be spicy, hot, and known for its deep colors and flavors, and is frankly delicious. Fortune Cookies lists itself as the first Hunan restaurant in New Jersey.

For starters we ordered the beef tendon thinly sliced with a Hunan sauce with a cilantro garnish that was interesting and fun. For the main course we ordered a whole steamed Tilapia with a bean sauce, lamb in hot chili oil and steamed bok choy. The tilapia was spicy and came very well cooked as was the home made bean sauce that glazed it. The lamb too was tasty and, like our fish, wasn’t over cooked. The bok choy, however unfortunately had too much raw garlic, which threw off the balance of this tasty cabbage vegetable. The service was good and unpretentious. And that is what you want. Let the product speak for itself! Yes. Interestingly, the majority of guests appeared to be Asian; I found that a good thing and reassuring. There are upwards of 200 dishes that can be ordered on the menu that are authentic. However, their menu also lists a sufficient

complement of American Chinese selections. This is pretty amazing because Fortune Cookies’ seasoned chef worked many years on the mainland and is now here comfortably showcasing his Oriental and Occidental culinary talents, and this is why I believe people who enjoy good food should run and not walk to this establishment. Forget about the spare ribs and shrimp fried rice for the moment. You now have a higher calling.

Fortune Cookies is open Sunday through Thursday 11-10 and Friday and Saturday 11-10:30.

No reservations are needed, though weekends and holidays one is strongly suggested, particularly for large parties.

Call 908:429-8886. Fortune Cookies is located at 41 Old York Road Bridgewater, NJ 08807.

All Best,

Laser Lou & Mo

Sear House Grill in Little Falls, N.J. is an Italian restaurant that feels more like an old fashioned American steakhouse. The interior is nicely appointed with a cozy ambiance perfect for intimate, celebratory or business dining experiences. Sear’s menu offers generous food selections in all (entree) categories. For starters the fried calamari was delicious, served piping hot, crispy and golden—accompanied by a zesty fresh tomato sauce. The baked clams, however, were so-so and a bit greasy for my taste. The buffalo mozzarella caprese (tomato and mozzarella), on the other hand, was refreshing and delicious. A few other starter offerings were: crab cakes with a meyer thyme aioli sauce, tuna tartare, lobster bisque, onion soup, shrimp cocktail, and portobello mushrooms.

As its name suggests, Sear House Grill’s mission is primarily centered around grilling meat, though not limited to it. They serve 28 Day Dry Aged USA Prime beef. Dry aging beef is a process that permits only higher grades of beef (with evenly distributed fat content) to “age” in a refrigerator that softens the tendons and evaporates moisture from muscle, producing greater concentrations of beef flavor, taste, and tenderness.

Both my friend Lou and I ordered the Porterhouse for two, a whopping 48oz slab of aged perfection. It was more than enough to consume in one sitting, unless you’ve got a body builder’s appetite. For the side dish we chose creamed spinach and I washed everything down with an Irish coffee. The spinach was not as flavorful as we would have liked, though the coffee was full-bodied and satisfying. The service was decent. There were enough leftovers for both of us to take home. We skipped dessert, though if I had the space there was plenty to choose from; chocolate mousse cake, tiramisu, apple strudel, various ice creams and sorbets. Perhaps next visit.

Sear House Grill is noteworthy because they deliver quality food at a reduced price. The restaurant is stylishly appointed with warm and friendly servers. The dining here will be worth your while. Within earshot of the Willowbrook Shopping Mall (in Wayne) the town of Little Falls has this real dining gem in its midst attracting discriminating palates.

Located at 1 Newark Pompton Turnpike, Little Falls, N.J. Reservations suggested. To contact call (973) 785-4225. Arrive early and enjoy an aperitif at the bar even before your table is ready. Happy Holidays and

Bon Appetite,

Mo & Lou

One for each other and all for one, the three collaborative Amigos are we.

Behavioral Driven Development is an effective story writing method. If you are doing BDD without Three Amigos, you are missing out on an opportunity to align business and technology.  Every Scrum Team Member has their own understanding of a requirement. The unresolved differences between each team member’s understanding can lead to little time to revise coding and perform testing towards the end of the Sprint. This in turn very often leads to story slippage or new items in the backlog. How many times have you experienced this as a member of an Agile team?

The Three Amigo Principle says that the Three Amigos—the Product Owner writing the functional requirements, the Developer developing the story, and the Quality Analyst testing the story—should get together prior to story execution and continuously collect “Just-In-Time” feedback with in turn allows the addition of any missing information.

The Product Owner should review the story description and acceptance criteria with the team. The Product Owner is the intermediary between the business and the development team. It is important for the Product Owner to come up with the details requirement after discussing with the business team and make the story available for the development team.

The members of the Development Team discuss the architecture and low-level design with the team or any gap that need to be developed for the story.

The members of the Quality Assurance Team discuss the Test Cases already created for the business requirements. Also team ensures that they understands the nuance of the story and how to effectively design and test.

The objective of the meeting is to generate the same shared understanding of the business specifications. The Business Analyst collects the feedback, reviews comments from the team members, and adds missing information in order to remove ambiguous information from the User Story, if any. This is designed to get everyone on the same page and allows the team to accept the requirements before jumping into the development phase.

Let’s take a look at an example.

Imagine you’re working for a hoverboard company.

Often times we get an ambiguous feature request that looks like this: 

1.    Functional Requirements

1.1    Search Functionality

1.1.1     User should be able to search for a product

1.1.2    Only the products related to a search string should be displayed.

 

• A question of a Business Owner might be: What should be the search results if user searches for an invalid product?
• Possible reply. Invalid product searches should show following text on the search page: No Product found

 

That doesn’t go far enough to remove the ambiguity. A tester might interpret these requirements to mean that an invalid product is a hoverboard that out of stock, while another team member might consider an invalid product to be any typed in product name that is mis-spelled during a user’s product search (the “Wizzardboard” instead of the “Wizard Board”). By having a Three Amigo session the teams can ask questions like:

• What should happen when there are no exact or similar matches?
• Should the user be given an error message?

The Three Amigo collaboration helps the team to swarm more effectively. Three Amigo collaboration helps to get alignment,  identify blockers and ensures right understanding and helps the organization to deliver the right solution.

The goal for implementing Three Amigos conversation is for teams to build higher quality products and business to build confidence.

 

For quite a while I was planning to have breakfast in Cathy’s Corner. Let me give you some background story. I enjoy travel and explore new local foods. For my job I am currently based in Bentonville, AR. During the weekend I like to take a day off and explore cities around. Generally do some research early on the new place and make a list of the of the attractions I want to explore when I have a chance. Part of it, I also look at different Websites especially www.urbanspoon.com to find local restaurants and read the reviews. This helps me quite a bit to find out restaurants to enjoy the food when I am visiting the town.

Winter 2013 one of the weekend I left home to explore Siloam Spring, AR. But when I reached to Cathy’s it was almost 1:45 PM and the waiter mentioned that they only serve until 2 PM and they are preparing to close the restaurant. So, I did not have luck to enjoy the meal at that time. Since then I have thought several times to visit the place, but did not get time. Today I had to run some errands in the morning and right after that I thought I have some time to drive to Siloam.

When I reached to Cathy’s at Siloam, I found the parking lot is full. It gave me a good feelings that people in this area must like to come to this place. And as I did not have breakfast this morning, I was feeling really hungry by the time I was there at noon. The place was fully packed, but I found the service excellent. One server mentioned to sit to any open table I find. The foods I noticed in other tables were mouth watering. When the server came to my table I asked for what does she think I can order from Burger or Lunch Plate section. She recommended the Big Al Burger will be a good choice. I looked and ordered for it. The Big Al Burger is a 3/4 lb of fresh ground beef on a toasted bun with homemade fries. Garnished with mayo, lettuce, tomato, onion and pickle.

While I was waiting, I started looking for the other dishes in the menu. I found some exciting breakfast dishes in the menu. After 10~15 minutes they served the burger. It was huge and looked awesome. I asked for some chilly sauce to mix up with Katchup and put inside the burger. The burger tasted so good. I enjoyed my meal thoroughly. At the same time the service was excellent.

It is a greasy country cafe food restaurant. But I will highly recommend my friends to try at least one time. If you have an opportunity to visit Cathy’s Corner let me know your experience. Best of luck and have fun!