Jason Perlow
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Posts posted by Jason Perlow
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This just in from Ms. Lucy's contact at LPB, Bob Neese:
We hope to start working on a new series in the next month or so that will feature Lucy taking you from selecting the products in the store or market to the end of preparation. We hope to have it completed by the end of the summer but we are not sure when it will hit RFD.Now that should be a hoot...
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Well, there's other stuff to eat, in the area of fish dishes and pork and chicken... but really, shellfish is where Cajun and Creole food really shines.
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(I should also sheepishly admit that I'm not a big fan of shrimp-unless in cocktail sauce or fried, and I don't care for raw oysters-thus the omission of Mr. B's, Acme, Felix and the like)
Whoa.. you picked the wrong time, and the wrong town not to like shrimp.. You'll be going at the very height of shrimp season.
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For friday or saturday dinner, you should definitely do Upperline. Without question. I've heard many good things about Gallatoires but also some not so good things. I've never heard of anyone having a bad experience at Upperline, and being an eGulleteer, you'll be treated like royalty.
http://forums.egullet.org/index.php?showtopic=31865
In addition to Upperline, Instead of Gallatoires that one night, I would strongly suggest Jacques Imos.
http://forums.egullet.org/index.php?showtopic=31892
I also would not leave the city without having the BBQ shirmp at Mr. B's.
Forget Palace Cafe and go to Commander's instead. Palace Cafe is not what it used to be.
Definitely Elizabeth's.
http://forums.egullet.org/index.php?showtopic=31861
The complete report from our last trip, including photos of the food we ate, are here:
http://forums.egullet.org/index.php?showto...ndpost&p=444710
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You said it yourself, Jon:
Got a bag of the Peanut variety today (at Target, of course!). Not bad. They do taste a bit "richer". -
Tried my first bottle today. I liked it. I hope it becomes a permanent flavor, and that they do a w/lime derivative.
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Rachel, JHlurie, SobaAddict70 and I had dinner at Blue Smoke / Jazz Standard tonight, and sampled some of their 'Q.
Please excuse the sub-par photographs as the lighting was quite challenging.
We started off with the warm BBQ potato chips, which were a huge hit with the bleu cheese with bacon dip:
We had some of the sausage sampler, which was exceptional, especially the Jalapeno sausage and the Kielbasa/Hot Links.
And their famous deviled eggs
Rib Sampler
Halibut
The marbled brisket, which was universally enjoyed by all
Sweet Potato fries, which came with a great creamy maple syrup dip
Really good hush puppies
BBQ beans with pork, outstanding
The Blue Smoke Burger with house smoked bacon -- probably one of the best burgers I've ever had, the char broil taste was right on and the meat was really good quality and very juicy, with just the right balance of fat in it.
The evening's entertainment.
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JHLurie and I picked up a couple of packs of the "Darth Side" M&Ms. Both the regular and the peanut are a superior darker chocolate formulation, similar to the "Shrek" M&Ms that were done for Shrek 2.
There's about six different varieties of packaging, all with different M&M versions of the Star Wars characters on them.
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There are a number of potato salad recipes in RecipeGullet:
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A Spritz From the Past (NY Times)
The new Raymond's inhabits 28's old address, the space brilliantly transformed by the design team of Christian Garnett and Ian McPheely. The attitude is gone, and so is some of the ambition; the dinner menu is now straight-ahead bistro with a Mediterranean inflection, and breakfast and lunch menus offer headliners like eggs any style and a meatloaf sandwich. Prices are remarkably gentle, with dinner entrees topping out at $20.These down-to-earth qualities are somewhat surprising, given the identity of the chef, Matt Seeber. He is quite a catch, even for Montclair: an authentic Manhattan star, having apprenticed to the great Tom Colicchio at Gramercy Tavern and then worked as chef or sous-chef at Bid, Tabla and Fiamma. He says he did some menu consulting for Mr. Badach and the two just hit it off. That they clearly do.
Anyone been yet? Matt Seeber is a tremendous talent and a huge friend of the site.
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I think that the French islands have the best food. The islands of St. Bart's , Guadalupe, Ilse de Saintes,and Martinique are part of France...their supermarches are the most fantastic stores that I have seen! They are stocked with fresh fish, meat, freshly baked breads, pates, wines ... everything that a Frenchman must subside on. This is in contrast to the British or formerly British islands that have naught but the most unappatizing looking provisions.
I agree that these islands, St. Martin included, have excellent French food, boulangeries and charcuteries, and very good European-style restaurants. But in terms of indigenous cuisine, I find them lacking.
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Congrats on this week's piece in the NYT! Are you the only writer who submits his own photos along with the copy?
In the NJ section, probably. I'm also their worst photographer too. Which photo did they use?
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The olive oil is excellent as are the chorizos and their bulk saffron tins, and any of their canned or jarred goods. However, we have been less than happy about their cheeses, which were really ammoniated on the occasions when we brought them home.
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Louisiana has a massive abundance of Gulf Shrimp. It's a poor man's food down there, practically.
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It comes on here at 1 in the afternoon on Saturdays. I will be standing by as I watch these briskets smoke and I make jambalaya.
It's pretty funny that Riceland is sponsoring it. They are in Stuttgart, in Southeast Arkansas and it's not like we have any shortage of rice companies here.
I wonder if RFD-TV is now involved with producing the show in conjunction with LPB and is seeking sponsors on a more national level now.
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Has anyone been watching the new 2005 season of Ms. Lucy on RFD TV?
She's better than ever, with a re-done kitchen, and now with professional on-screen graphics too! With Riceland Foods as a sponsor!
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I've uploaded the menu in PDF format for those of you are interested:
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More Ginger and Spice pics, items from the Spring menu:
Chilled Pea Soup
Truffle Oil, Vegetable Stock
Tomato Ginger Egg Blossom Soup
Silken Egg, Extra Virgin Olive Oil
Teriyaki Salmon Tartar
Crispy Lotus Chips, Pickled Vegetables, Sushi Rice
Vermicelli Noodles
Prawns, String Beans, Bean Sprouts, Garlic Chives, and Lemon Oyster Sauce
Slow Roasted Beef Rib Eye
Asian Pico de Gallo, Chimichurri, Aromatic Jasmine Rice (not pictured)
Asian Pico de Gallo
Steamed Whole Skatewing
Thai Red Curry Crust, Stir Fried Red Peppers, Peanuts, Coconut, Red Curry Coconut Sauce
Pan Roasted Beef Triangle Steak
Roasted Garlic, Shaved Sweet Onion Salad, Black Pepper Coriander Gastrique
Aromatic Braised Short Ribs
Green Pea Shoots, Truffle Oil, Radish Salad, Asian Succotash
Crispy 5-Spice Chicken Skewers Salad
Cucumbers, Bermuda Onions, Crushed Peantus, Hoisin Mustard Dressing
Chilled Coconut Lemongrass Soup
Pineapples, Strawberries, Basil Oil, Nata de Coco
Banana Tart
Chocolate Pastry Cream, Caramelized Bananas, Malted Milk Shake, Chocolate Ice Cream
Ginger and Spice Creme Brulee
Creamy Flan infused with Ginger, Cloves, Star Anise, Allspice, Fennel
Edit: Captions added by Rachel
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Yes, we went with the Chef's Tasting Menu. Which I think was $125 a person and then there was the wine pairings which was separate. But they knew we were in house, and it was Rachel's birthday, so we definitely were treated as special guests.
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In terms of volume pricing on Weber, nobody beats Home Depot. Amazon has the 2004 models about $50 cheaper than Home Depot does for the comparative 2005 models, but if you factor in the fact that Home Depot carries the entire Weber line and you can pick it up at the store, that pretty much negates Amazon's advantage unless you live nowhere near one.
A small mom and pop store will probably be able to assemble and deliver your grill for a modest fee, although come to think of it Home Depot probably does as well.
Our local Ace Hardware stores will meet any Home Depot/Lowes price on anything if asked. Ditto with setup and delivery charges on items that have to be set up and delivered. The Ace we use has a guy who really knows a lot about grills - so we have used Ace for grills and grill accessories. Robyn
I beleive when we bought our Weber, it was from an Ace affiliated store and we were able to beat Home Depot on the delivery/setup costs. It wasn't by a lot though.
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In terms of volume pricing on Weber, nobody beats Home Depot. Amazon has the 2004 models about $50 cheaper than Home Depot does for the comparative 2005 models, but if you factor in the fact that Home Depot carries the entire Weber line and you can pick it up at the store, that pretty much negates Amazon's advantage unless you live nowhere near one.
A small mom and pop store will probably be able to assemble and deliver your grill for a modest fee, although come to think of it Home Depot probably does as well.
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I think there might be a similar place in Newark called Hamburgao.
EDIT: There are two Hamburgao locations, one of which was written up by Pete Genovese in the Newark Star Ledger back in August of '04:
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CiA do Sanduiche
455 Palisade Ave.
Cliffside Park, NJ 07010
201-840-5050
Open Wednesday-Sunday
I've been keeping mum about this place for a couple of weeks, but I leaked a little bit about it in this AIE thread (click)
A "Brazilian Hot Dog". Note the Potato Sticks with Corn, which is a typical topping on Sanduiche.
California Chicken -- This one is grilled chicken breast, with ham and cheese, and sauteed pineapple and peaches.
A Brazilian-style Hamburger, with the potato sticks shoved into the bun.
The Banana Dody -- Flank steak, with lettuce and tomato and cheese, with the potato stix/corn and mayo combo, bacon, and sauteed bananas. It sounds weird, but it really worked. Note the bun, which is referred to as a Sanduiche bun. Its soft, but firm enough to hold up to a large pile of ingredients.
This one, called the Sandubao (Giant Sandwich) had the kitchen sink -- hamburger, shredded chicken, fried egg, bacon, ham and cheese, again with the "works".
Fully assembled Sandubao.
Pão de Queijo, or Cheese Bread, made with manioc/tapioca flour.
Meat Skewers, or Espetinhos.
Meat Croquettes, with Catupiry Cheese and meat filling
Behold the dessert case -- Vanessa bakes all the cakes and pastries for the restaurant.
Caramel Custard Flan
Pastry Chef and co-owner Vanessa Ladino, who runs the restaurant with her huband Renato Melo.
Chocolate Caramel Coconut cake, made with Brazilian chocolate
Lime Pie
Need your input on my NOLA dining plans
in Louisiana: Dining
Posted
I liked both versions, but I prefer Mr. B's.