LJC

Fruit salad with strawberries, mango, banana, papaya and fresh mint. I have had some great desserts made with kiwi but I don't know how they are made. Here are two and maybe others can tell you how to make them. One is from Vong (or maybe Jo Jo; long ago): kiwi and mandarin milk marmalade napoleon. This was layers of phylo crisps coated with a condensed milk yum and then thin sliced kiwi. An other was from Bid (Chika Tillman): lavender poached kiwi I think it was a dessert amuse bouche (sp?)

Thanks again! Good point - "Without knowing the details of the businessman it is hard to tell, but I know a Japanese businessman who when he comes here insist on drinking Budwiser wherever he goes (most important thing for him)." I am fairly certain that this was a very wealthy businessman because of his attire, jewelry and choice of hotel but this does not mean that he has good taste nor that he is in the "know". I hope I will get there this year and see/taste for myself.

"Fresh Saku from Estonia would be nice, particularly the Saku Tume, though the Originaal is also yummy when fresh." I am unfamiliar with this; please describe. You are the third person to suggest Rodenbach. Based on preliminary research you are right about the lack of cooperation. I am also finding issues with registered names i.e. there is a Peruvian beer that has a name similar to a us product and unless I come up with a new name/package/marketing campaign the beer will stay in Peru. Any other wish lists? I thought and hoped I would get a slew of African brand suggestions. Thanks!

Lucky you.... It is funny because on this last visit I sat next to a Japanese business man and his date/escort who told me that he finds the quality to be comparable and in some cases better in NY and the price much better. He went so far as to say that he visits Yasuda-san every time he is in NY. I have only spent time in Tokyo Norita airport (great airport food) on a couple of occasions but I have never "really been" to Japan. I have the impression that everything in Tokyo is super expensive especially sushi and steak. Is this not true? I may be in Hong Kong around new years and if my wife comes with me we would like to spend a few nights in Tokyo on our way home. I would appreciate your recommendations for both "better sushi at 20% of the price.... Sushi that is far superior". Thanks!

I ate at Sushi Yasuda this weekend and every time I eat there I am blown away. I always try to sit at the sushi bar in Master Yasuda San's station and order omakase. This time was no different than any other; it was perfect. Does better exist? Anywhere?

"In this way, anything that is fermentable/distillable can be used to produce Vodka. The reason that most vodkas are made using grain, is because it is by far the cheapest way to arrive at a distillable product." I've got a pair of gym socks that I am sure will ferment so I guess I'll be making vodka this weekend.

I think that one is called Cirac? I was at an event sponsored by this brand several months ago. They had "brand ambassadors" to introduce the guest to it. I thought it was all right, but not really vodka. First of all it had a slight flavor and sweetness to it, and secondly isn't a spirit distilled from grape juice really grappa, marc etc.? I asked the "ambassador" this question but since he was really some unemployed actor trying to act like a vodka expert he was unable to give me an educated response. He said, "no, it's vodka; that’s what they told us anyway".

Thank you very much for your advice, CDH; I will take any help I can get. I am aware of the "cockamamie regulations" and the challenges they pose. We plan on starting in NY and possibly Fl. My friend already imports many different products (some alcoholic beverages) and is well versed in the legal BS that we face. He also has good relationships with distributors in many states. So although it will not be easy or cheap we are not going into this (if we do) blind. Back to the original question. What beers have you had outside of the U.S. and loved but can't find here? One that we are working on right now (and having a hell of a time) is Polar from Venezuela.

I have found that many beers that I enjoy while traveling outside of the states are not available here. A friend of mine imports many different product from all around the world and we have been talking about starting a beer importing business. We have been focusing on beers of latin america and asia but are interested other continents as well; africa and australia. Please let me know what beers you wish you could find here and where they are from. Thanks!

Thanks for the update. I look forward to more evaluations.

I was just in Colombia and had an arepa stuffed with egg and cheese and then deep fried and served with picante. This was very different from the griddle style arepas I am used and I don't typically go deep fried for breakfast but it was good. The other great item I had although not breakfast was traditional jalaco (I hope this is how it is spelled) a flavorful chicken soup like Venezuelan Chupe but thicker and served with condiments like sliced avocado, sour cream, picante and scallions.

China, I have an almost complete set (serving pieces and all) of Noritaki Favorita. Egg Cups, my sister has over 150. Others: salt and pepper shakers, demi tase cups, old toasters (a friend has 36), ashtrays.

Most of the events I have been to in NJ with a few exceptions have been unmemorable at best. A friend of mine who lives in north Jersey hosted an event at his home this summer for 150 people and used one of the well know city caterers. Most of the off premise companies will travel to Jersey. For the best try Glorious Foods, Tentation, or Feast & Fete.

Can you guys please post an update listing the burger joints visited and their rankings?

futronic - Aside from the real cup issue (I agree and it bothers me that some stores have them and others don't), what don't you like about the espresso? Is it the roast? the abount of water? the temp?

My wife is Venezuelan and we spend a few weeks a year there. Basilgirl wrote "My ex-husband (a Venezuelan) used something called 'arepa pan.'" It is actually called "arina pan" and is available in many colombian bodegas. Suzanne F's recipe is right on and makes very good hockey pucks. In Venezuela arepa's are stuffed with so many different fillings that I can't even think of them all. My favorite for breakfast is ham and cheese, other wise I like shredded beef and a side of black beans. My wife, a vegetarian, likes "yellow cheese" or an other stinky cheese called "queso a mano". It is not the flavor (or lack there of) of the arepa itself but the fillings used that make them so good. Although arepas are really cheap "peasant food" they are a staple in most Venezuelan homes, rich or poor. My wife's family is arepa crazy; the last time they were in NY they even gave me a "toasty areap", like a counter top sandwich press, it is a griddle with four arepa sized indents.

I am sure that this topic has come up but I am wondering where egulleters stand as far as Starbucks goes. I think the drip or american coffee is a little bitter. Depending on the barista (in general I think they do a good job training the staff) the espresso is good. My problem is with the milk drinks i.e. latte or cappuccino. The cups are too large and even if you order an extra shot you end up with a cup of hot milk. In order to get a decent latte you have to order a double espresso latte in a short cup. Why is this? Do most people like so much milk? How do you feel about Starbucks? What do you like or dislike and if you go, what do you typically order?

Robert Linxe founder of La Maison Du Chocolat uses room temp. still water and dry white bread.

I like to use an Aligote or Maconais; other white burgundys will work too. My wife love a kir savignon and she uses an inepensive Bord. Blanc. One tip: try creme de mure instead of cassis