Rachel Perlow

Just checking in briefly... Not only did we call Bulldog at Laser 101 for directions as discussed above, but when he heard that we were recommended to him by Bourdain and he checked out eGullet.com, we were invited onto the the show. We spent an hour in the studio this morning talking about eGullet and what we'd done and where we'd eaten around St. Martin. More about it next week.

Format error. I've edited your code below: start 1: potato served 2: Query "Sour Cream?" Y/N 3: If Y then spoon sour cream on potato 4: If N then exit end Now I'm sure someone will point out my formatting errors. Keep in mind I haven't programmed in about 12 years.

As the person who both ate the food and handed Jason the camera, let me say that, yes, the garlic shrimp is good. Nice and garlicy. The garlic chicken is good too. As is pretty much everything except I don't care for the House Noodles. They are usually too oily. The other noodle dishes are good, especially the noodle soups and the Pad Thai.

Yes, you must speak v e r y slowly to tommy. He 'fuses easily.

Who else thought, "No, it's not the same, but if sage isn't at the store where you bought everything else, just get some damn parsley!"?

I think that means that, upon delivering the potato, the server asked, "would you like sour cream on your potato?" Upon receiving approval, he places a blob of sour cream on said potato. This is in contrast to the more common options of 1) being asked upon ordering if you would like sour cream and said sour cream being already on the potato when it is delivered to the table; or 2) being given a small ramiken of sour cream on the side of your potato to use as desired.

"dodge621" it would be helpful when you write posts like this to include links to both the review in question and to your source for the "health violations."

No, we aren't integrating a sound system. Our living room is on the other side of the wall with the pantry/peninsula and we have Direct TV with digital music stations and surround sound in there. That's close enough when I want some music. Good idea for others though.

I learned something interesting recently. The designer we used didn't just leave Expo, she was fired. Suffice it to say that my project isn't the only one of her's that's had many issues. Her designs are all very beautiful (according to Charlie the contractor), but she made mistakes with the technical details of all her projects. After you read that, it must seem needless to say, but I just learned that the island trim for the stove was never ordered. It was written in the specs, but she didn't put the sku number on the order! Oy. My mother has been saying I should demand some recompense for the mistakes and delays. She (and you all) will be happy to learn that they are rush ordering the island trim and are not charging me for it (without me having to ask, which I would have).

OK - new pictures are up, click my stove: Latest problems: 1) The island trim is missing from the back of the stove. No one ever looked at the stove close enough to realize it wasn't already attached, so no one missed the box. 2) Sink is rough installed (not caulked in until the countertops are installed, sometime between Oct 3-9) but the plumbing isn't finished because it came with European fittings and he has to get the American parts adaptors - or something like that. It's always something. Hopefully those parts (OK, the sink only requires a trip to the hardware store, but the island trim probably has to be reordered) will be available by the time the countertop gets installed and everything will be done at the same time.

OK, it's in under the smaller sink. I have the garbage bin thing to install beneath the sink, but between the disposal and the pipes I think that will be exchanged for one of those adjustable shelving units to hold cleaning supplies & stuff. Working on a few pics, they'll be posted shortly to the imagestation album.

Any last minute opinions? It's about to be installed.

Confused. First you said you get in the "something to declare" line, then you say you get in the "nothing to declare" line. I'm sure it was just an error but if you could clarify this. If you get in the "something to declare" line, but you don't have anything over $400 what do you declare?

Dummy me. I knew you were going to be on and noon rolled around and past and I plumb forgot. Jason called at 12:45 to ask if I was taping the show and I felt so stupid. By then he was talking to the "wine chick" and giving out a recipe for poached chicken. So, did anyone else transcribe it like I did last time? Or, could you just let us know the gist?

We're flying direct to/from NJ. Ignoramus alert: Please explain the difference between declaring and not declaring? What am I to declare or not? In general we are not overly extravagant vacation shoppers.

Since I don't have granite installed (actually I don't have anything installed yet ), I don't know how visible the seams would be. My concern about granite with regard to seams would be that since it is a natural material with mineral veins running through it, it may not be possible to have it appear seamless. Since my longest run of countertop is about 6 feet, I don't think I'll have any seams. But, since the Silestone is more uniform in appearance I don't think seams would be as noticable if there were.

Good timing on the question. Appliance installation tomorrow. More pics later.

Any clue as to the import limitations into the US?

Aha, now we learn the truth! You get what you pay for. If you replace it with the omelet pan, I'll take the "everyday" one off your hands. Looks like a paella pan to me.

Marge, even with those discounts don't expect to get off cheap at Yamaguchi or the Jingle Inn.

Yamaguchi is half price for sushi only on Fridays & Saturdays from 5:30-7:30, I'm 90% sure. Jingle Inn's "Happy Hour" is Monday-Friday 5-7 PM, 30% off Sushi a la carte & rolls only.

I can't recall 100% about Sono and Midori, I suggest you call ahead.

2.5-3.5 quart size? And when I said "tippy" I meant when I picked it up, I'm sure it'll be stable on the stove. But aren't you supposed to pick these things up and pour out the side of the pot? That's why I was concerned about the heaviness too.

Question about Sauciers: About to buy one,* here are the options available at Chef Central in Paramus, NJ: All-Clad - eek, how expensive, but beautiful, however very heavy and it feels too "tippy" to me anyway so I think it's out. KitchenAid - ack, moderately expensive, smaller than the All-Clad, but nice finish and feels good in my hand Calphalon - Almost as expensive, but won't the anodized aluminum scratch if I use a regular wisk? Calphalon Pots & Pans line - pretty cheap, relativiely speaking, but what's the point of getting a cheap "Calphalon" with a non-non-stick finish? Sitram - around the same price as the Pots & Pans. I think it's the most utilitarian version. I don't love the handle, though, kind of uncomfortable, and it has a rather sharp edge. I can go to other stores to look at other brands, but that's what I saw today. Also, I thought I remembered there being a review of sauciers in Cook's Illustrated or Saveur, anyone know the results or month of the article? ---------------------------------------------------- *OK, my mom already bought us the KitchenAid pan, but I can return it if you all convince me it's not worth it

Fish. A nice whole grilled snapper or trout. Yum. Jason doesn't eat cooked fin fish.