Jason Perlow

Fat Guy mentioned up thread that in order to get that commercial Gyro meat taste, we may need to procure some of this stuff: http://www.greekseasoning.com/

It tasted very good, but Alton's recipe is not anywhere near as salty as commercial gyro meat, so next time I think we will add more salt than he calls for. Also, commercial gyro is typically a mixture of beef and lamb, and not 100 percent lamb, so it had a softer texture, so next time we will likely mix some beef in.

GYROS! Made with home-made Gyro meat (and freshly baked whole wheat pita) using Alton Brown's recipe, from a recent episode of Good Eats (click) NOTE: Follow up discussion moved HERE (click)

You mean A Taste of Greece, of course. I confuse the name myself.

Yes, I remember this place when we lived there back in 2000. Rachel and I went there a number of times, it wasn't bad.

Now if the guys from East Buffet in Flushing would do one in Bergen County, we'd really have something.

Mo'Pho in Fort Lee has somewhat lower prices as they are (supposed to be) more geared towards the soups.

Not in her desired price range. Not "cheap" but not expensive either. If you are going to include Saigon R, then you'll want to also include Bennie's, which is a really good Middle Eastern a few blocks up on Palisade. Babylon in River Edge is also very good for traditional Turkish food.

Jesus, you think they could have picked a more sensitive title for that article. Explodes like a mortar round? Holy crap.

What happens when you click on "The Daily Gullet" in italics on the very top of every page?

The owner of Migdalia's is Migdalia, and she's a cuban lady with blonde hair. She's very nice, and you'll frequently find her running around like the Easter bunny. The restaurant recently moved to a much larger location, down the block from the original restaurant on the corner. Migdalia's (eG Forums)

Really? I've walked in there several times and have walked out, not being very impressed with the offerings in the steam tables. ← Are there any that you stay and eat at? Any with particular draws of that you like for any reason? ← The only one I go to is China 46's Dim Sum Brunch on Sundays. Victor Sassoon, eGullet Society member and reviewer for the Bergen Record, recently wrote a short peice about it: China 46 in the Bergen Record China 46 (eG Forums, with photos) When I was working up in the Ramsey/Mahwah area I went to the one up on Rt. 17, but I forgot its name. It wasn't bad, but then again it wasn't great either.

Stickey's BBQ in Teaneck on Teaneck Road A Taste of Greece in River Edge on Kinderkamack Rd. China 46 on Sundays for Brunch in Ridgefield Park Migdalia's Cuban Cafe in Bergenfield All of these have threads in the NJ forum, with pictures.

Really? I've walked in there several times and have walked out, not being very impressed with the offerings in the steam tables.

I'm not sure if it is technically German or Polish, but I like Kielbasa or Knockwurst (or any kind of firm German Pork or Beef sausage) cooked with Red Cabbage, Potatoes, Apples (green) and a bit of caraway. http://recipes.egullet.org/recipes/r315.html? Spaetzle and Schnitzel is also a big favorite, as are German-style potato pancakes.

True, but atmosphere doth not a good Thai restaurant make. About the only dish I like better at Bangkok Garden than I do at Wondees is their Yum Nuea, or beef salad. Its probably why I haven't been back in ages.

The best bet is to review the eGCI Stock Making Class. The foundation for good matzo ball soup is naturally a good chicken stock, with lots of gelatin in it. So you want to go out and buy a ton of chicken wings and turn them into stock. To Fat Guy's basic stock, I might add herbs such as dill (a small amount, too much is bad). And I would not be afraid of adding salt and pepper.

David Corcoran's review of Little Saigon is now online: From the Ashes His opinion of Little Saigon's service mirrors mine exactly.

Here's the write up for those of you who missed it earlier: A Taste of Greece, and They Mean It

Bean thread Pad Thai Noodles, from the cookoff

A couple of things that should be clarified -- The "Quick Bites" are all penned by freelance writers, none of which are under any kind of obligation to be anonymous or to be impartial, as the main reviewers like David Corcoran and Karla Cook have to be, who are New York Times staff writers (employees). None of my Quick Bites are anonymous, and all of them are written with having some sort of familiarity with the restaurant before I decide to write them, and they are universally resturants that I have enjoyed eating at, so you are never going to see a "negative" Quick Bite -- they all focus on one particular theme or aspect of the place that I find particularly interesting or to call attention to. They are not "reviews" in as much very short articles that showcase either new or interesting / under exposed types of restaurants. Generally speaking they are under $25 per meal, but that is not exactly set in stone. For the record, I also have no "relationship" with Glenn other than I have met him once on a single visit to Melt and he's been a participant on eGullet.

Being that most people here seemed to be using rice stick noodles, I decided that we should do an alternative style of pad thai, which uses bean thread noodles. The mise-en-place Finished product in wok The plated noodles, topped with fresh bean sprouts, chopped peanuts and fried shallots.

Well, yeah, if you subscribe to the theory that biodiesel is our next major fuel source. Any car who's exhaust that smells like French Fries is okay with me, but I think hydrogen fuel cells are problably what we're gonna see instead.

This has been the accepted practice in the retail electroics industry for at least 30 years, particularly with cameras from Japanese companies like Canon and Nikon. In order to stay an authorized dealer you had to sell the product within a certain accepted price range or they pull your dealer status. The more unscrupulous dealers would end up going grey market for their products and sell them as if they were US retail product.

Not so! Plenty of Americans want REAL proscuitto and jamon serrano, but can we have get it? No, because its not "safe!" I can't get lardo for the same reason. Food safety regulations are draconian and not a necessary evil. Preventing rats from getting ground up into chuck is one thing, but not regulating raw milk products is another. Sure, they carry a slightly higher risk of getting something, but that's my business. And if you think demand ensures survival, then you never heard Ruth Reichl's story on NPR radio about trying to find a bialy in Bialystock, Poland. No one knows how to make them anymore, but they remember them fondly and wish someone could make them. ← You can still buy real Spanish Jamon in Europe (and it's coming to the US shortly). Both of those products have a large European following and are in no threat of disappearing. If those products are unable to survive in their native markets where food safety regulations are not an issue, then it is a demand issue. Obviously EC regulations are starting to have an impact, but that's something we're all going to have to live with. Europe doesn't want to be backwards anymore, and I can think of a lot of reasons why modernization and regulation would also be good for them and good for us, food wise. The Bialystock story is also a lesson in market migration and demand -- you might not be able to buy them in Poland (which, BTW, had this small problem with this little ill-tempered German dude with a short mustache in the 1940's that may have contributed to the Polish Bialy-scarcity issue) but you can buy them in the New York Metro area (I buy them every Sunday) and in other parts of the country.