Gothamist: Guajillo, Serrano Peppers Under One Roof in the Bronx

Truths Sayer

Wed, 30 May 2007 18:55:38 -0500

On the contrary good sir, I exist is the rarefied plan of existence I like to call "the truth." I await your visit.

Ace

Wed, 30 May 2007 18:35:36 -0500

You live in a world confined by walls, don't you? Your entire existence surely consists of yelling at the T.V. screen, phantasms of your own twisted creation - or perhaps smiling children? At the very least, you have my pity.

Unperturbed and Infuriated

Wed, 30 May 2007 18:29:36 -0500

FRESH FOOD?! My God man, do you have any idea what that MEANS??? To give you a proper explanation I would have to take you down the Intensive Care Unit of the Gastroenterology Ward in Mexico City. That's what "fresh" food get's you, sir. I'll take my culinary adventures properly refigerated any day of the week and bypass an unpleasant trip to the hospital. THANK YOU VERY MUCH.

Lim'rck

Wed, 30 May 2007 18:21:18 -0500

Speaking of God's sake, what in tarnation are you blathering about? A restuarant that uses ONLY fresh food (as oppossed to FROZEN) should be of better quality, because the odds are that fresh food tastes better than non-fresh food. Sure, this is a generalization of personal taste and the epicurial qualities of a particular establishment, but it is all based on sound logic. As opposed to the rantings and ravings of a lunatic.

Judgmental Adam

Wed, 30 May 2007 18:13:25 -0500

Thank you for your kind words, friend. However the point here is far more condescending, sinister, and (if i may add) reeking of the hipster elitism that occassionally rears it's ugly head on this online "rag", as it were. These "people" are implying that there is some ethereal class system by which "fine" dining restaurants are separated from so called "fresh food" establishments and are therefore more worthy of our attentions, of which we have precious little in this Modern Age that we live in. For Shame Gothamist, I hope that for God's sake you can sleep at night.

Paddy

Wed, 30 May 2007 18:06:05 -0500

Well, that takes care of that chapter! Tally Ho!

Dex

Wed, 30 May 2007 17:57:49 -0500

the SCOVILLE SCALE is a numeric grading system for chili peppers. the higher the number, the more capsaicin and more heat a pepper has. Some restaurants claim they have no freezers to make a point about how fresh their food is, because they can't store things in freezers. Some taquerias say they don't use lard or can openers or freezers ever. But the food still ends up sucking. That's the point here but it is confusing.

Ace

Wed, 30 May 2007 17:51:04 -0500

I believe the Scovillo Scale, C&ARo'G, refers to the "hotness" quotient of the chiles used. It took me about five seconds to figure that out. WITHOUT clicking on the link! The freezer comments are justified, and point out a rather obtuse generalization of fine eating establishments throughout this great metropolis.

Confused and Avid Reader of Gothamist

Wed, 30 May 2007 17:42:14 -0500

why would a restaurant NOT have a freezer? and what, exactly is the meaning of this "Scovillo Scale"??? I'm sorry i don't want to follow some opaque link to research the meaning of one word in an, at best, 500 word article. Please EXPLAIN.

bxboc

Wed, 30 May 2007 17:09:48 -0500

I'm so thrilled to see a Bronx restaurant review on Gothamist. Some of the borough's stereotypes may have credence depending on the neighborhood one is in, but so much of the borough is home to great restaurants, great parks, and great people. Might I suggest a review of the Riverdale Garden or the Piper's Kilt? At any rate, thanks for making the trip north. I'll be sure to check this place out

john

Wed, 30 May 2007 15:03:18 -0500

gddf