Jason Perlow

We had very good stone crabs at Billy's Stone Crab Market and Seafood Restaurant in Hollywood on A1A (400 North Ocean Drive) several years ago. Beautiful view of the Intercoastal Waterway as well. Not cheap, but you should know that going in if you are going for Stone Crabs, anyways. You pay to play. 954-923-2300

I'm not sure I buy that argument completely. I write both opinion and technical/essay types of articles for Linux Magazine and eWeek, and I also write small restaurant opinion/review type peices for the New York Times. I've also done pure reporting for a number of computer journals. In all cases though, a thorough understanding of the background material and the facts are in order. Obviously, you are limited to how much you can say by how many words you are allotted -- a problem I have with the NYT "Quick Bites" I write for the Jersey section, which are frequently under 400 words, and you never know what ends up getting cut out in Galley -- so I have some compassion for someone who has to deal with those limitations. Still, this particular peice seemed very one-sided and irresponsible by the omission of the simple facts that Trotter has done many things which can be construed as hypocritical, never mind what he has said about Tramonto, which is actually quite irrelevant to the Foie Gras issue even though he comes off as a complete callous ass with his statements.

That's all well and good Faust, but as someone who writes an editorial opinion column for a major computer magazine every month, I can certainly say that "opinion" does not absolve you of editorial responsibility, part of which is to observe the generally accepted practice of at least reporting all the relevant sides of an issue, even if there is an inherent bias to the opinion. All journalism is "reporting" even though it may not be "investigative" in nature.

I didn't happen to notice that it was an "Editorial Opinion" peice. Still, even an editorial opinion should display a reasonable understanding of the issues, which it does not.

The New York Times article basically said nothing and reported nothing -- all it said was "Charlie Trotter has stopped serving Foie Gras and California banned it". It said nothing of the issues on both sides, what the significance of it was, and what the contrasting opinions were. All in all, I'd say it was weak, and I'd even have to say it ignored the basic tenets of reporting -- who, what, when, where and WHY.

Has anyone had any of the Edy's/Dreyers Girl Scout Cookie ice cream flavors yet? We've tried the Thin Mint, Tagalong, and Samoa flavors. By far my favorite is the Samoa, its got nice chunks of Samoa cookie in it. The thin mint tastes accurately like the cookie, but I dont quite like the texture. The Tagalong is also good if you like peanut butter flavors, but its not as good as the Samoa in my opinion. BTW is there any rhyme or reason as to why in some regions, the Samoa is the Caramel De-Lite, and is circular shaped instead of hexoganal? Perhaps there is some weird masonic or Illuminati-sort of conspiracy here? Its also the 30th Anniversary of the Samoa's introduction. And some other nifty Samoa recipes.

A tiny Greek restaurant with authentic food Pork Gyro, the main event. Pork Souvlaki, ready for the grill. A plate of various Mezze -- Taramasalata (left), Skorthalia (top), Eggplant/Feta salad (right), Cheese/Tomato dip (bottom), Greek Feta (center) Spinach and Cheese phyllo pies Pork gyro (bottom) with Krinos beef/lamb gyro (top) Pork Gyro closeup Dolmades (stuffed grape leaves) with meat and rice Greek (Turkish) coffee Home made baklava Galactoboureko (custard pie with orange zest)

Yeah, lahmajun are typically topped with a meat sauce, but I was thinking perhaps they exist in some unbaked, untopped form. Maybe not.

Why does this not surprise me at all.

You know, when I was in Israel, I had some similar pastries called "Moroccan Cigars". Those were made with phyllo dough, though. Moroccan Cigars Here's a pic of them: Moroccan Cigars (picture)

Armenian? So maybe its like an unbaked Lahmajun? Those are circular. Okay now we actually have to figure out how to make some of these things.

Welcome to the site Mark! And thanks for being so up front, I think it brings some clarity to the situation.

It should also come as no surprise that a Google search on "Raqaqaat" yeilds that very web page and exact copies of that recipe on other web sites.

I dunno, thats kind of weird that they would refer to Phyllo as "unbaked Jewish bread". Isn't phyllo of turkish origin, and isn't it fairly ubiquitous in the Middle East? And doesnt Phyllo come in rectangular sheets, not circular?

Okay, so now that we are on a Doctor Who tangent, How about the "Jerkyficator" or the "Baconizer" or "Prosciutto-matic" Instead of waiting days, weeks, or months to make Jerky, Bacon or cured hams/salumis, You put your peice of meat into the machine, and it uses a combination of a patented curing and quantum-mechanical time acceleration food drying process, that turns it into yummy, nitrate infused goodness in a matter of minutes.

Oh yeah, I totally agree. I can't go a meal at C46 without them.

Here's a picture of Jiaozi from our 2004 dinner: and the filling:

Here's another kind of steamed dumpling China 46 serves, the lamb dumplings: And of course, the Pork Xiao Long Bao

Actually China 46 has several steamed dumplings that sort of look like Jiaozi but are not actually Jiaozi. The pork and pea shoot ones look similar. Although, come to think of it, that picture might not actually be Jiaozi.

It's specifically a type of steamed dumpling of that particular shape, but there is some variation as to the actual filling used.

Apparently, the book is still in print (or rather copies still exist to be bought) and you can order it from Khayat's Bookshop Bliss Street P.O. Box 11-6091 Beirut, Lebanon phone +961 1 344 998 email: bizou@cyberia.net.lb

China 46 Jiaozi:

I heard it mentioned last night when Andy spoke to me, but I'll ask him again this weekend. You might want to call Dragonel though and ask Andy directly, though.

Andy Kapoor, the owner of Dragonel and Dhaaba, has decided to re-structure the restaurants a bit. Most of Dhaaba's original menu will be incorporated into Dragonel's -- so that Dragonel will become a full service Indian and Indo-Chinese restaurant, and the less popular dishes at Dragonel will be dropped, with more interesting nightly specials to be offered. The Dhaaba dining room will be closed for renovations, and will be re-opened in one month as "Blu", a modern Mediterranean-style casual upscale restaurant, with pasta dishes, salads and light fare. It was determined that people wanted to order from both sides of the menu and both Dragonel and Dhaaba were not operating at capacity, so combining the two restaurants made the most sense. The kitchen at "Blu" will be headed up by a veteran sous-chef from Le Bernardin in NYC.

I'd like a 3 million pageview per month food web site that doesn't cost any money to run.