Jason Perlow

The ice cream shop I used to go to in Cambridge, MA sold Boylan's Cane Cola, and I was excited to try it because I love sugar cane sodas for both the taste and the lack of HFCS. But when I finally got around to trying it, I was disappointed--it tastes like rootbeer! And I can't stand rootbeer! :( ← Its got other botanicals in it and stuff that give it a unique flavor. It doesn't taste like Mexican Coca Cola or even a classic cola formulation, it tastes like what it tastes like.

Here's a few more photos: Dragonel front entrance Szechuan Fried Rice -- the primary flavor element of this is Sichuan Peppercorn (a good amount of it) plus ketchup and a few other spices. I liked it, but you really need to like Sichuan Peppercorn to appreciate it. This is the favorite dish of Sunil, Andy's business partner in Dhaaba and Dragonel. Chicken Malai Kabab from the Dhaaba menu. We ate the whole plate of these, they were so tender and good.

There are some Indian Chinese dishes which definitely are cloying and repulsively sweet to the American palate. One such dish that we tried, the "American Chop Suey" , which is the second to last picture above, was absolutely disgustingly sweet and gloppy -- but apparently, Indians LOVE it. Andy Kapoor, owner of Dragonel, hates it and finds it disgusting, but its a big seller so he won't take it off the menu. However the Chili Chicken, which is also a riff on sweet and sour, is actually a huge improvement over the American version and I could eat that dish on every visit -- I wish every Chinese restaurant could do its Sweet and Sour chicken that way. The crispy chilli baby corn is also a winner of a dish.

That sounds like a rather unusual night, I've seen Dhaaba and Dragonel fairly busy most of the time, especially on weekends. As to the spicing, its different and is not meant for an American clientele. If you like Indian food and very spicy stuff, you'll enjoy it immensely, but if you are not used to it, the spicing can be overwhelming.

Seaweed Appetizer Lamb Dumplings Vegetable Dumplings Spicy Shredded Chicken Spicy Shredded Chicken Shanghai Casserole (portion) Shanghai Casserole (the whole pot) Fried Soupy Shrimp Balls Fried Soupy Shrimp Balls Pork Soup Dumplings Fish Two Ways - Sauteed Spicy Capsicum Fish and Flounder wrapped in Crispy Tofu Skin Szechuan Duckling Dong Poo Pork Steamed White Buns for Dong Poo Pork Braised Whole Chicken stuffed with Sticky Rice Braised Whole Chicken stuffed with Sticky Rice (cut up) Shanghai Shrimp Wou-Ba Sauteed Shanghai Bokchoy and Fresh Shitakke Rice Cake with fresh bamboo and vegetables Fruit Platter

It appears they carry Panda too: Economy Candy Licorice Listing

Panda is excellent, but there is only one store near me that I know of that sells them, the Total Wine chain. So when I go wine shopping I always pick one up. http://www.panda.fi/engl/lakritsit.php Panda is a Finnish company, I am not sure what major stores distribute their products in NYC. They can be mail ordered pretty easily though, if you search Google for "Panda Licorice but that doesn't help Daniel for VD.

Their regular cooker models look exactly like regular AGAs, though. Sort of like the relationship between Bentley and Rolls Royce?

Yup, and they go for big bucks too. Molteni is what Alain Ducasse uses in his NY restaurants and I believe in Paris as well. Per Se, Daniel and WD-50 has Bonnet stoves, Manressa restaurant in San Francisco apparently has one of the only 5 in California, and its made of Titanium. Gordon Ramsay in the UK has a Bonnet and paid £130,000 for it. Here is a nice shot of a Bonnet in action at the late Le Cirque 2000 restaurant: Here is a quote from Daniel about his Bonnet excerpted from an article at the Institute of Culinary Education web site: The only "residential" commecial dual-use stove that I know of that is used in a major NY restaurant was the Diva de Provence that was used at Craft for a while, which broke down so much that they eventually had to replace it.

There are states, and certain counties, such as the one I live in, that do not permit the use of a restaurant range in a house. I actually researched this when doing our kitchen remodel 2 years ago -- our town fire inspector would flat out refuse to pass us if we installed one, and as I understand, our insurance carrier would pretty much not honor any claims if we ever made one as a result of a fire originating from our kitchen. Not to mention that a real restaurant range has no pilot light and requires the use of an Ansul system for fire supression.

This might do the trick: http://www.girlscoutcookiesabc.com/atc/ ← When did they phase out the Samoa?

Boylan's Cane Cola definitely is a very good product, and I reccomend it heartily.

So, like, what's happening to those peices of Italian marble?

Some new photos from Dragonel:

If the animal had fins, feathers, or a shell, it's ok. If it had fur, not ok. Amphibians and reptiles don't count for other reasons. ← Pork has fur?

Which you can't make correctly without cooking the onions in Schmaltz and having lots of chicken stock to cook the kasha in. But technically Chicken is White meat, not Red.

Call the restaurant. You can't post a copyrighted recipe here unless you personally have the rights to republish it.

17 minutes! Not in my P.O.S car it don't! Weekly stop? I'm lucky to get anything done at all during the week.

Dude, if it got to that state in a minute and a half, you burned it. Dump that horrible mess out and start over. Chop yo veggies up again, yankee! Carbquick bake mix? What the hell kind of a communist tree hugger roux base is that? Flour man, Flour! THE MADNESS! THE MADNESS!

Just omit the pork then. You can easily do it without it. Try it with some grilled shrimp. Or top it with some pan seared diver scallops. And the last time I checked, pork was "The other WHITE meat". The original recipe actually had no meat at all, it was from a TDG article Mamster wrote: Pasta Bible Pasta

How about my Mezze Rigatoni con Pancetta i Cipolla Verde or this one by Dave The Cook

Cincinatti chili is a unique style in a sense that it is served over pasta. The leader in that genre is Skyline Chili: http://www.skylinechili.com/

I've been to the one in Westwood, but it hardly takes 12 minutes for me to get there. More like 25 or 30 because its all local roads and a lot of lights. The only thing in Westwood that currently would attract me to there on a regular basis to go to TJ's as a side trip would be the Westwood branch of Its Greek To Me, and only because they serve "peinirli", which is a kind of Greek pizza with melted kasseri cheese and gyro meat on top that is unique to that location, none of the other ones have it. Here is an example of a Peinirli. http://www.pizza-vegas.com/imgs/peinirli.gif That being said, for most other greek dishes, I'd probably rather go Greek Village, the place in the Northvale instead.

The real Louisiana sausage from Poche's also reduced the need for additional cajun seasoning or salt. That stuff is pretty well seasoned to begin with.

Nice writeup by David Corcoran in last Sunday's NYT: http://www.nytimes.com/2005/02/06/dining/06njdine.html