Jason Perlow

I don't have the '93 or the '94, I have the '91, and its great stuff. Supposedly the '89 is stellar but I never got ahold of any.

I dunno, but I love a nice tart Guac. Tart and spicy, with crushed up chiles and chopped up tomato in that moist creamy avocado, baby. Smash it up in that lava bowl, oh yeah! See, I can make anything sound obscene.

Yeah this is weird. I frequently get Japanese baked goods such as the little pizzas from Sunmerry and they have corn on it. Combined with mayo no less! I actually like them, but I prefer to be slightly inebriated first before having one.

One of our Forum Hosts is currently vacationing in the Thailand area, we're hoping to hear from him soon and hope he is OK. We also hope all our Southeast Asian eGulleteers are safe and sound.

Steve, are you sure its only a seasonal flavor? I think that will depend on the response to the product.

Hen of the Woods taste totally different than morels. They are more of a poultry substitute and texturally they are more like meat. Morels have a very, very distinct flavor that just doesnt exist in other kinds of mushrooms.

If you get a chance, get the Ron Zacapa Centenario sometime. Its 23 years old. There's a small amount of it in the Montecristo.

Yushoe: Korean food is spicy and heavy on the garlic, it really depends what exactly you are eating and you will need a wine to stand up to that. If its a meat meal -- as in red meat, like bulgogi or kalbi, I would go with a red wine, perhaps a Pinot Noir (domestic or imported) or a Burgundy. Sangiovese is another good red wine varietal that stands up to meat as does Primitivo and Barbera. Beaujelais Nouveau might not be bad either because its the time of year for it. If its a seafood/fish/poultry/pork meal I would go with a white like a Riesling Kabinnett (Dry) or a wine from the Alsace region of France such as Gewurztraminer or Pinot Gris. These are all high acid wines that will stand up to garlicy spicy food. I also agree that sparkling wines are nice things to bring over, but they work best as a before-dinner starter and not an accompaniment to Asian cuisine, the rare exception being Sushi or a light cuisine like Vietnamese salads and stuff. They also go well with fried food so if you have a fried appetizer of some sort, that will work.

Target does have good mints. The canister is a pain in the ass to get open, though.

Wow, that's facinating.

Yes, its very good. Drink it neat or on the rocks. Its produced by the same company that produces Ron Zacapa Centenario, Ron Botran and of course, Ron Zaya.

I'm extremely biased, but definitely I would put Mo Pho Noodles (Fort Lee) and China 46 (Ridgefield) down as my two favorite restaurants of 2004.

Now see, I actually like the Moolate. Its just the name that is stupid.

Yeah, actually Galangal/Lemongrass combined with mint and perhaps some kaffir lime oil would be awesome, it would sort of encapsulate all of Southeast Asia in a mint.

I'm gonna start us off with a few: 1) The James Beard Foundation C:\JAMESBEARD\BOARD\TRUSTEES> FORMAT C: are you sure you want to do this, THIS WILL ERASE ALL DATA! Y/N? Y C:\> CTRL-ALT-DELETE 2) Coke C2 If a bottle of cola falls in the forest and nobody is there to drink it... 3) Frank Bruni So much potential, and yet... 4) The Food Network There's food on that channel somewhere, right?

http://www.seinfeld-fan.net/festivus.php Festivus is the fictional holiday celebrated on December 23, as popularized in the TV Series "Seinfeld". During the Celebration of Festivus, it is customary for families and friends to get together, and over the dinner table, to have the "Airing of Grievances". "At the Festivus dinner, you gather your family around, and you tell them all the ways they have disappointed you over the past year." So in keeping with our discussion of food, who and what disappointed you most this year, food wise?

If the regular Peppermint Altoids is like dropping a Daisy Cutter on bad breath, then the Ginger is like a WMD. I'd actually like to see a Galangal/Lemongrass version, as an accompaniment to Thai or Vietnamese food.

Its always best to vent stuff directly out the window, especially if you are doing something illegal.

From what I can tell, the Korean brands are either knockoffs of the Japanese brands or they are locally produced versions of the Japanese brands with Korean labelling.

Lets face it, with some of the more aggressively flavored stuff that eG Society members like to eat, some of our mouths are not tasting and smelling as fresh as they should be. But I like flavor in a breath mint as much as I like their refreshing and cleansing qualities. I've been a fan of the classic Peppermint Altoids for a long time now, but I now have an affitinity for their newest flavor, the Ginger. For some reason, Ginger appears to be the strongest of them all, and its got a serious kick to it. I find it to be very effective in neutralizing some of the flavors and smells of various Asian cuisines, particularly those that use a lot of garlic. While I am not crazy about their flavor, I also like the Listerine strips, simply for their effectiveness. The cinnamon one I think is the least offensive tasting.

That's very profound, Shaw. The four or five hours on the couch each week plus the Prozac seem to be helping you. :)

I was too lazy to de-vein them and this particular sample of shrimp was pretty clean when we had some as shrimp cocktail.

A riff on Sphagetti Carbonara tonight: Pan Seared Scallops cooked in butter and rendered Bacon Fat, over Fresh Pasta Carbonara with Lardons and Cauliflower

A riff on Sphagetti Carbonara tonight: Pan Seared Scallops cooked in butter and rendered Bacon Fat, over Fresh Pasta Carbonara with Lardons and Cauliflower

Keep your pants on Tony.... although I'm tempted as well!