Jason Perlow

Do we mean worst as in worst results, worst tasting, or worst in terms of classiness, etc? Horrible but good? The worst thing I ever made I actually made several years in a row for Superbowl Night. I made a "Nacho Lasagne" which consisted of layers of store bought tortilla chips with browned ground beef seasoned with "taco" seasoning and salsa. Then I would add chopped canned jalapenos and use several different types of commercial shredded cheese. Bake the sucker in a Pyrex dish for about 20 minutes or so, serve to guests with hot sauce and cold beer. Actually, I want to make it again. Its been at least 7 or 8 years. But I am considering the Ms. Lucy Zaunbrecher Tater Tot Casserole instead.

Fascinating. So now we have TWO restaurants close to each other that feature beds?

I think WOR 710 got the name of the place wrong, because its called "Duvet" not "Bed" and its on 21st, not 27th. Unless of course there is ANOTHER one of these places opening on 27th. According to Restaurant News the Executive Chef is David Colman, the former Sous at Union Pacific.

Just heard them talking about it on WOR 710 radio. Here's the concept -- you eat in a bed. I can think of so many ways this place is not going to work. http://www.nydailynews.com/front/story/263583p-225498c.html http://eatdrink.timeoutny.com/articles/480.duvet.php http://www.duvetny.com/

Oh man, I would PAY to see that one Jaymes.

So why is it called a Bundt pan and not a Dalquist or a Nordic pan?

I think it would be good as a cold soup. I would make tomato water, or perhaps something like a gazpatcho as a base, but make it from cherry tomatoes. Then I would probably shred the lettuce very fine as a garnish. I would use a dollop of sour cream, perhaps with a slight amount of mayo in it, mixed up with a little bit of lemon juice, put a dollop of that in there, and top that with squares of bacon. Or lardons. Serve with toast points.

One word: Awesome. Monica, I recall that Mcdonalds uses mutton instead of beef in India. What exactly is an Aloo Tikki burger?

First it started with the Coke bottles going from 2.0L to 1.5L. Now I notice that somewhat surreptitiously, Breyers Ice Cream has changed their packaging from 64oz to 56oz. Has anyone else noticed a lot of big brands are doing this? And they aren't charging any less for the smaller packaging, either.

Hummus without Tahini is simply Revithosalata. With one exception: on the Greek island of Rhodes which is close to Turkey, Revithosalata contains Tahini. So in which case, its the same thing.

There are a number of similar products on the market now, with various names. If you search on "Toaster Bags" in google, you'll find a whole bunch of them. They all are pretty much the same, made out of Teflon. Some are clear, some are colored. Would be interesting to compare several versions of these. However, as far as I can tell, only Toast-N-Serve itself carries the "Magic Wrap" and the Magic Liner. We now use the Magic Liner even more often than the bags.

Welcome to the site, BigHoss!

Tabla is going to be doing a special Tsunami Relief Dinner on January 10:

I've had 8 year old cheddar. Oh man, is it awesome.

I've actually had some of the worst bagels from Jewish establishments recently. There's a Kosher bagel joint in Teaneck that I went to a few months ago upon recommendation from someone that is run by orthodox Jews, the bagels there were doughy and obese. Not unlike myself, but not the qualities that I seek in a bagel. My local Bagel place is owned by Koreans and staffed by Guatemalans and Mexicans, and I like their bagels just fine.

Okay, inquiring minds want to know: What is a Toast-n-Serve bag, and what is it used for, since I assume you don't need one for toast? http://forums.egullet.org/index.php?showtopic=30747&st=0 You have been warned.

While Fat Guy swears by his utilitarian Black and Decker, I love our Cuisinart: Cuisinart Convection Toaster Oven Broiler (Amazon) We use it in our kitchen more than any other appliance. The convection feature is awesome and we've actually baked and broiled stuff in it, quite frequently in fact. Its more expensive than other Toaster Ovens. Ok, at $129, even at a serious discount from its original $200+ price tag, its damnned expensive for a toaster oven. But you may find you end up using it more than your regular oven. Its also kind of rediculous to refer to it as a mere Toaster Oven, since its totally computerized and its a 1500 watt appliance. Yes, it makes toast, if you really want it for that. It does a particularly good job on bagels. However, for Toast-N-Serve, we have a $7 toaster from Target, exclusively for that purpose.

Another common overproof rum is J. Wray and Nephew, from Jamaica. Its 126 Proof. Commonly used by Jamaicans as a cure-all for everything. Literally. http://www.appletonrumus.com/other_wop.asp The Appleton web site says It accounts for about 90 percent of all rum consumed in Jamaica, and I believe it.

Lobster sauce has egg whites (sometimes whole beaten egg) stirred into it and has ground pork and chopped up scallion.

Never mind that an American version of "Hell's Kitchen" is soon to be hitting our shores as well, with British bad-boy chef Gordon Ramsay in the starring role. http://www.fox.com/hellskitchen/

Heavy accents... you mean like Emeril's?

While Rachael Ray isn't from the Midwest, there is no denying that she exudes the girl-next-door, corn fed dame image that FoodTV is looking to market to mainstream suburban America.

Its already up there - http://www.nytimes.com/2005/01/02/nyregion/02njCOOK.html

Borgatti in the Bronx tosses the pasta with cornmeal when they package it up right after cutting. They portion your order into 1 pound peices, toss it with the cornmeal, and then wrap each portion up in butcher paper.

No Fifth Floor? Is that because Laurent Gras is no longer there?