Jason Perlow

I hate Tumeric. Especially when it is used as a replacement for saffron.

Hamburgers with a toasted, buttered bun.

Thats an area that can certainly use a decent Asian restaurant. I'll have to check it out.

You may wish to read this article, written for The Daily Gullet about Lodge Logic, by our own Dave Scantland: http://www.egullet.org/index.cgi?pg=ARTICLE-castiron

Smirnoff is a pretty unoffensive, characterless vodka that is ideal as a mixer. Stolichnaya and Absolut and Finlandia are similar but cost a little more, However, if you are going to drink Vodka on its own, or in a Vodka martini, character is something that you DO want. I happen to be partial to potato vodkas for that purpose, or ones made completely of rye -- Chopin, which is a potato vodka made by the Belvedere people, is a nice vodka. XELLENT, which was introduced into the market last year, is a Swiss vodka that is made entirely of rye grain.

we bought one of those and did the same thing!

Oh man. What will we do now? Please get well, Dave.

I'm so glad to hear that Steven's expertise is being called on for things that really matter.

You have wonton wrappers. Make mini eggrolls or fried wontons. Shred and saute the cabbage, perhaps with some shredded carrot, season it with some soy sauce. squeeze out all the moisture with a cloth after cooking and then return to bowl. mix in some chopped pork and chicken and scallion. Stuff and Crimp into Wonton shapes with the skins and fry in about 2 inches of oil on a wok. See this thread: http://forums.egullet.org/index.php?showtopic=54007&st=0

Derek, for what it is worth, I'd like to see a Pan-Euro Michelin Star Guide. I think it would be a nice product for a frequent European traveller to have, as well as for us in the industry who need a good point of reference from time to time.

Yes. Go to a supermarket, and buy the packages labelled "Boboli". Seriously. We used this recipe from RecipeZaar: http://www.recipezaar.com/recipe/getrecipe.zsp?id=33440 Here's photos of the assemblage: http://forums.egullet.org/index.php?showto...ndpost&p=821084

Fresh baked rolls, big kosher hot dogs, chili, tater tots: http://forums.egullet.org/index.php?showto...ndpost&p=823236

F'ing amazing.

Tonight, we cooked up some of those Empire Kosher 1/3 of a Pound dogs, along with some rolls we baked up for the occassion: Long rolls, made from a Kummelweck Roll recipe, but rolled out like hot dog buns. Hot Dog with Mustard and Kraut on fresh roll, Tater Tots, Chili.

Tonight, we cooked up some of those Empire Kosher 1/3 of a Pound dogs, along with some rolls we baked up for the occassion: Long rolls, made from a Kummelweck Roll recipe, but rolled out like hot dog buns. Hot Dog with Mustard and Kraut on fresh roll, Tater Tots, Chili.

I assume this is the same owners as the Thai Chef in Englewood... Englewood bills itself as a "Thai/French fusion" restaurant. It is not for Thai food purists, but the food there certainly is good. Not to mention that Thai Chef Englewood is one of the most beautirul restaurants in NJ... ← Attractive, yes. But they seem to have a lot of difficulty filling the place up. I think that location was totally wrong for them.

Last night's Polow:

Last night: Pork Chop Mojo with Iranian Polow Rice

Thai Chicken Pizza. Good way to use up leftovers.

We decided to make "Thai Chicken Pizza" tonight from RecipeZaar: Thai Chicken Pizza (Click) Filling of leftover pulled chicken, peanut sauce, scallions and sesame seeds Spreading the Boboli with Peanut Sauce Topping with cheese (mozzarella and monterey jack) and slivers of hot pepper (the chicken is under the cheese) Just out of the oven, garnished with Cilantro, Shredded Carrot, Scallions and Sesame Seeds Money Shot

Sichuan Chicken Pizza. I don't recall exactly how it was done, but instead of tomato sauce, it was a base of hoisin sauce, mozzarella on top, with sliced scallions, shredded cooked chicken (cooked in a brown sauce with lots of ginger), drizzles of oyster sauce, julienned carrot and chinese chile peppers, drizzled sesame oil. Here's a recipe for a Hoisin Pizza that sounds similar: http://www.thatsmyhome.com/mainstreetdeli/hoipiz.htm Another Asian-style pizza: http://www.recipezaar.com/recipe/getrecipe.zsp?id=33440

Greetings Mel, and welcome to the site. As many people who know my personal drinking habits, I hate Chardonnay, Merlot, and any over-oaked California or French wine. I happen to think that the overpowering taste of new oak in most mass produced California wines -- and even some of the most expensive ones -- basically amounts to a net negative in any meal in which wine is an accompaniment. I drink wines with food, and not by themselves, so I tend toward winemakers that use older oak barrels or even stainless steel -- my wines of preference with the type of cuisine I usually eat are of the Germanic type (Riesling, Pinot Gris, Gewurtz, etc) and other types of Reds that arent as oak heavy such as Pinot Noir and Sangiovese. That being said, I'm a heavy brandy and rum drinker, and in those spirits, I find oak to be a positive flavor element, if not overdone. What are your feelings towards the levels of extremeness in which oak is used in winemaking in the industry? Obviously, as a coopersmith and barrel maker, this must be a pretty sensitive issue to you.

Derek, welcome to the site, and a question or two: 1) Are the majority of the Guide reviewers/inspectors for the UK British citizens? 2) Is there any fundamental difference to the way the UK restaurants are evaluated from the way they are evaluated in France and Italy? Do you see any major cultural differences between, say a 3 star in England and a 3 star in France?

Queens and Nassau County also has a few, but they are growing rarer by the year. Great Neck has Frederick's, an old style luncheonette that is still known for its soda jerk egg creams, and it's still probably one of the best in the Tri-State area.

Alice is the spitting image of Andy. She has the same impish grin and mischevious eyes.