Jason Perlow

More info, from Yahoo http://news.yahoo.com/s/ap/soup_nazi;_ylt=...HVjBHNlYwNtcA-- I still find 8 ounces of soup for $10, even with fruit and chocolate, to be obscenely expensive for chain-level takeout food.

South for me. I love the Dhosas. Hyderabad and Madras-style curry dishes. No, wait! North! Indian Chinese food from Kolkatta (okay, its technically East, but still)! That isn't to say I'm not a total fiend for tandoori either.

There's a famous Five Grain "Du Kang" spirit that comes from China that has a red and gold label on it, but the name escapes me. The stuff is really harsh and very high proof. EDIT: I'm talking about "Wu Liang Ye" http://www.cbw.com/company/wuliangye/index.html

Yep, these are sushi robots that are used almost exclusively for the production of nigiri at the highly popular "Kaiten" style budget sushi restaurants throughout Japan.

As to the Abeles, which is also made in Newark: I happen to like them a lot, but they are quite pricey, at around $8 a package.

I don't know about John, but I like them, the "low sodium" variant got fairly high marks in our last hot dog roundup. They are made by the same company. http://forums.egullet.org/index.php?showto...ndpost&p=650258

Both Dragonel and Dhaaba have closed. It has been reported to me that Andy Kapoor is out, and Deepak Singh his original partner in Dragonel, who had since parted ways , is going to be opening a new place in the same location, in partnership with Vishu Sethi, the owner of "Indian Chef" in the International Food Warehouse in Lodi on RT 17. I have somewhat confirmed this by driving by Dragonel tonight, it was completely dark on a Wednesday night and the phone lines were disconnected. The new restaurant is to be tentatively called "Tandoori Chef".

The Diet Coke with Lime is a very solid product, but then again, so is Diet Pepsi Twist.

I hate you AND I hope your pee stinks (click).

How about a 34th birthday? Oh -- and Ellen -- And I ate ALL of it. Halmeoni was very proud of me.

Oy, vat a shander! Kosher for Passover Pizza sauce used on a Chometz Pizza! Now riddle me this: Just what the hell kind of Pizza can you make on Passover, anyway? Matzo Pizza?

Actually I was quite impressed with the crust we got, with it cranked to 500 for a half hour before baking. I think the ceramic tiles really help, the pizzas cooked in just 5 minutes. We do have a gas oven that has convection, though. So its possible the actual effective temperature is a bit higher. By the way, your average steel deck Vulcan or Baker's Pride can get to 550, if that. Only your anthracite coal and gas fired brick ovens can go higher.

Well, this particular crust was purchased -- we found some pizza dough balls frozen on-sale in the supermarket, and let them thaw out for a whole day, so they rose a bit. Oven was cranked up to 500 degrees and allowed to come up to full temp for a half an hour before baking. The cheese is standard low moisture Polly-O and regular supermarket brand ricotta cheese. Pizza was baked directly onto ceramic tiles. We plan to make our own crust shortly, but we wanted to experiment with the oven and toppings a bit first. The sauce is also store bought -- "Mishpacha" brand Kosher-for-Passover pizza sauce. The primary ingredients are water, crushed tomatoes, tomato paste, olive oil, sugar (as in regular cane sugar, not HFCS) , garlic and spices. Yes I know its perverse to use KFP products on a pizza, but it was on sale and what we had avaliable. Actually as a commercial pizza sauce product it happens to be pretty damn good, I think. Definitely better than that Ragu crap.

Pizza, for the eGullet Cook-Off VIII (click)

Let's get this party started. Eggplant (breaded, left over from the Moussaka cookoff), Ricotta, Mozzarella. Baked Aerial view Shrooms, Genoa Salami, Garlic slivers, red onion, mozzarella. Baked Side Profile The "Kinsey Shot" Eggplant Slice closeup Salami/Shroom/Onion/Garlic slice

Oooooh. Indian food. Now I'm craving curries and dhosas.

It was regular sweet banana.

Edible breast implants.

For those of you not quite understanding what distinguishes a "Sanduiche" from your garden variety sandwich, here are a couple of photos I took recently: A "Brazilian Hot Dog". Note the Potato Sticks with Corn, which is a typical topping on Sanduiche. 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. Flank steak, with lettuce and tomato and cheese, with the potato stix/corn and mayo combo, 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.

I too am intrigued with the Brazilian sandwich, but find it strange that the phenomenon has not yet caught on in other metro areas of the US besides New Jersey -- it has everything it needs to be successful -- inexpensive, easy to prepare and it has that novelty/interesting combinations aspect that you think people would go for. Plus Brazilian food is pretty much uncharted territory outside of the Newark area, and it has that tropical/endless party type mystique to it. Here's some photos of "Sanduiche" that I have found on the net: http://www.nutrikids.com.br/clipps/sanduiche.jpg

Johnny, I havent heard great things about the NYC branches either. But don't let that deter you from the East Hanover one, I think its run by a totally separate tree of the family.

I think this may be another one of those "Chinese Menu" and "American Menu" places like Hunan Cottage is.

I'm a huge fan of Stouts. While I never pass up a pint of Guinness, my current fave is Sam Smith's Imperial. I also like Old Rasputin, Brooklyn Brewery Black Chocolate and Dragonslayer.

Quick Bite -- For those of you who missed it last time (click)

This just in: Bryan Bracewell of Southside Market & BBQ in Elgin, Texas & Mike “Sarge” Davis of Whole Hog Café in Little Rock, Arkansas have jumped on board.