Jason Perlow

This is not just a French thing, its a European thing and I've even seen this happen with Israelis as well. I think they beleive that if you put too much ice in a drink or if you serve a drink with ice, its getting watered down and you are not getting the full drink. Its a bit weird considering that when you order a soda you usually get the bottle with it, but I think this is a carryover from an older time when beverages were poured into glasses for you.

Here's probably the first evidence of some "mainstreaming" of Korean Food: http://eater.curbed.com/archives/2006/08/dish_exclusive.php The new Momofuku Ssäm Bar in NYC, opening "soft" this weekend and soon to the public. A ssam is essentially the Korean equivalent to a Burrito. The one currently served on Momofuku's lunch menu is "Berkshire pork, rice, edamame, onions, pickled shiitakes, and kimchi in a wrap" There's more coverage about this on a June 16 article in the Aspen Times. http://www.aspentimes.com/article/20060616...160034/-1/rss01

Timpano. From "Big Night". I guess that COULD be made vegetarian.

Certainly, its more than 15 percent. Final tally with with exactly 15 percent added would have been $52.30 so the server must have been decent. I generally tip anywhere between 15 and 20 percent depending on the performance of the server.

Melonpan, 'splain? Is this a burger made up of ground ribeye marinaded in Korean marinade, grilled? Or just regular burger meat marinaded that way? What kind of condiments are on it?

I like grilled Japanese Eggplant grilled with a white miso sauce. http://bbq.about.com/od/vegetablerecipes/r/bl50901a.htm I don't know what the Japanese name is but I love the stuff.

Ok Koreans, tell me if what I did tonight is legit: Today, I actually tried making Oi Kimchi for the first time. I went to my local H-Mart to pick up the necessary ingredients. 1 container of peeled garlic 1 bunch of scallions 1 Mul Radish 1 Hand of Ginger 1 Bag of Medium Coarse Kimchi Chile Flakes 1 Jar of Brine Shrimp My Kimchi Mise-en-place: * 2 lb UNWAXED Kirbys for pickling * 1 Korean Mul Radish * 1 Bunch Green Onions, cut into 1/2 inch strips * 4Tbsp Garlic — minced * 1Tbsp Ginger — fresh, minced * 2Tbsp-4Tbsp Kimchi chile * 2Tbsp Salt * 1Tbsp Sugar * 2Tbsp of Brine Shrimp, thoroughly mashed After washing I cut off the ends of the cucumbers (it’s bitter) and sliced them lengthwise and then into 2 inch long half-barrels. I cut up the Mul radish into 3 peices and cut off the outside skin with a chef’s knife. I grated one of the big radish peices and got about 8oz of radish plus radish water. I put the grated radish into a clean dishrag (a cheesecloth would be optimal) and wrung the radish water into my large container along with the reserved radish water from the bowl. This should yeild about 1 cup of radish juice total. Next I took 2Tbsp of brine shrimp and ground them into a paste in the mortar and pestle. I put the cucumber slices into the container (with the radish juices) along with the grated radish, cut up scallions, cubed up Mul radish from another big piece (rest was put in the fridge in water for a snack), brine shrimp paste, 4tbsp of garlic, 1tbsp of grated fresh ginger, 2Tbsp of salt (or 4Tbsp if without the brine shrimp), 1Tbsp of sugar, and 2-4Tbsp of Kimchi Chile flakes depending on how hot you like it. Mix up well, and then add approximately 2 cups of water until everything becomes covered. Let stand at room temperature (72 degrees) for 48 hours with lid or plastic wrap covering, then transfer to deli containers or smaller Tupperware in the fridge. Give to friends. Share and eat.

They are run as two entirely seperate organizations. ← Yup, I can confirm that as well.

El Paso is the other one in Englewood. I think they do a good job, my main issue is seating, but thats obviously solved with the size of the new place. I'm sad to see Mi Pueblo go, though. I liked their food a lot.

I actually had to watch the thing twice and then visit teapartay.com to figure that out, you're not the only one to have that reaction. I thought that "Raw Tea" was some sort of WASPish code word or something. I didn't realize it was a product either.

I'm probably going to go out and buy a sixpack of Raw Tea just to see what the big deal is.

The hibiscus/pom tea, is that imported from Greece?

Where it was last year, at the Sadhu Vaswani Center in Closter.

wow, killer looking cake, Holly.

The centenario 23 year old I would hardly call their "second best" rum. The 25 year old is nice but I think that on value, it falls short compared to the 23. One thing to be aware of with RZ Centenario it is not a good mixer and it really is much more syrupy in its texture and sweet in flavor than other rums, its basically a very good after dinner drink and something you have occasionally.

I just called, 17th of September which is a Sunday.

Thanks for bringing this up. I'll call Sadhu Vaswani and find out.

You could make it into pita!

That's not a burger. That's a meatloaf. The best way to get a moist burger is NOT TO USE LEAN GROUND BEEF. If you are buying 85 percent lean ground beef then you want to put MORE fat into your burger mix. Rendered bacon fat is good for this. You want to use chuck and not sirloin if possible.

Caramelize the onions first before putting it into the burger mix. It works. Cooked until translucent isnt enough. Oh yeah, use bacon fat.

from danny meyer's PR:

Lets face it, I like my Ben and Jerry’s and Haagen Dazs, but the ice cream you generally buy in the supermarket doesn’t really give you that super premium taste you get from an old-school ice cream parlor that makes its stuff from scratch. While it takes a good amount of effort (and some degree of experimentation with technique to get it right) I love to make ice cream. There’s something innately satisfying and mystical about doing this, kind of like you’re engaging in alchemy. Ice Cream is no simple feat, there are a lot of variables involved and things can go wrong. That’s why most restaurants leave this kind of thing to the pros. The first recipe I made this week was a caramelized Banana Flambe’ frozen custard with St. Maarten vanilla rum and chocolate ribbon. I took a whole bunch of bananas that I let go to just on the verge of over-ripe, right at the point of optimum sweetness, sliced them up and sauteed them in butter, with about 2tbsp of sugar added to caramelize and cook down until they were golden brown, and a shot of a vanilla rum I picked up on St. Maarten a few years ago. I let this mixture cool off, after which I took a quart of half and half and heated it on medium heat in a large saucepan, added 2 cups of sugar and gently added 2 beaten egg yolks until it got incorporated, stirring constantly until the mixture stuck to a back of a wooden spoon and just about came to a boil, after which I removed it from the heat. I let the mixture cool down for about a half an hour, after which I combined it with the cooked banana saute into the trusty Vita Mix and blended it up, and then poured into quart plastic containers to chill in the fridge for a few hours. Once the ice cream batter was chilled, I poured quart size portions into the ice cream machine and churned it until the point of becoming a very loose soft-serve. This was then spooned into pint-size plastic containers along with U-Bet chocolate syrup to create the ribbon, and allowed to freeze the rest of the way in the freezer. We also did versions with Cajeta (a type of Mexican goats’s milk Dulce De Leche caramel) as well as Peanut Butter. The second Ice cream we did was blueberry ice cream. The batter was prepared identically to the Banana, except that the blueberries were cooked in the quart of half and half with the sugar, allowed to cool, blended in the Vita Mix, chilled in the fridge, and then frozen to soft-serve consistency and then portioned into containers and frozen in the freezer.

The article that you linked to says the following about Kurumazushi: So obviously it wasn't the first. I'm not sure when Takezushi closed or what year it opened.

Yeah but in this case, its the truth.

I think that's being especially harsh on Salt Lick. Micheal Rodriguez is one of the most talented pitmasters in the field today, and their items are top notch, particularly at the original Driftwood location.