Jason Perlow

BTW on the subject of Mac nuts, I am a bit spoiled on the nuts from Bay View Farm, ( http://www.bayviewfarmcoffees.com ) who is the second largest processor of 100 Percent Kona on the Big Island (the largest is Captain Cook) and they buy from a lot of small farms and have very good single estate coffees. We visited their plantation, which overlooks Kealakekua Bay, during our honeymoon in 1995. The Bay View Farm mac nuts have the distinction of being dry roasted instead of being roasted in oil and they are unsalted. The macs themselves are also HUGE in comparison to the ones you get from the larger mac producers like Mauna Loa: http://nisbet.net/mivastore/merchant.mv?Sc...Category_Code=F We have since ordered from Bay View Farm several times since we visited them in '95 and given their coffee and macs as gifts -- everyone we have sent it to has been really impressed with their stuff.

Is this another place with a separate "Chinese" menu like Hunan Cottage? The online menu looks like typical Chinese American "fancy" fare.

A derivative thread on Rose' sparklers: http://forums.egullet.org/index.php?showtopic=34384

Similar forks come with orders of Nathan's Famous French Fries.

I like Deutz too. For some reason I'm drawn to Bollinger NV as my favorite NM though. Its the Bond thing, I think. Pol Roger is a close second, simply because if it was good enough for Winston Churchill to drink every evening, its good enough for me, but I prefer their vintages over the NV. I'm not familiar with Mountain Dome. I need to try it. 2roost, I'm working on us doing some sort of a Q&A with Piper Heidseick. Perhaps sometime in Feb or March, my contact over there in PR starts work in January.

Does Tteokbokki count? I also really like Naengmyun.

Some fresh pastas we made this week: #2 Borgatti Tagliatelle (From the Bronx) Fresh Spinach Noodles with Porcini and White Mushrooms and Chicken in a Veal Glace, and Sour Cream Sauce with Parmigiano Reggiano, Parsley and Peas Borgatti Fresh Noodles #1 (wider than #2) prepared two ways: Alla Ragu' Scampi in a Lemon, Parsley, Sherry garlic butter sauce.

More fresh pasta tonight: Borgatti Fresh Noodles #1 prepared two ways: Alla Ragu' Scampi in a Lemon, Parsley, Sherry garlic butter sauce.

Some more suggestions on this thread: http://forums.egullet.org/index.php?showtopic=10340 By far my favorite Non-Champagne, and domestic at that, has to be the Argyle Brut from the Willemete Valley in Oregon ($15?). If you can get the Extended Tirage ($25-$40 depending on vintage), even better. The Rose' is a really kickass sparkler as well, but harder to come by.

Here's the long Champagne thread that we had about 2 years back. It eventually dovetailed into RMs, as well as other types of good sparklers. http://forums.egullet.org/index.php?showtopic=10340

So.. its.. Sichuan?

I am very ashamed to say that I find the Ikea Swedish Meatballs to be fine examples of their type. In fact, I known to be coerced to venture thru the Blue and Yellow Labryrinth of the Evil Nordic Balroc of Paramus on a Saturday afternoon just to check out with a few bags of those frozen meaty gems.

We had a very long Champagne thread at one point where I recommended quite a few RMs.

Um, its in the cafeteria in the office building I work at in White Plains. Its a government agency. Maybe they are being test marketed.

What I'd like to know is: How'd you get such a dynamite shot? ← Dumb luck, with a minor amount of skill. Its taken me about a year to get really good with this camera. The Nikon Coolpix 5700 has excellent optics with a nice big lens, and is capable of taking beautiful photos, but its also extremely prone to camera shake because it is top heavy, hard to hold steady, its autofocus is the slowest I have ever seen on a digital camera, and the shutter delay is frequently over 2 seconds. If your light isn't utterly perfect, the shot is going to be utter garbage. In this case I used direct overhead lighting over my kitchen peninsula, and I think they are halogens. I also shoot all my subjects in RAW now, which improves the digital brilliance because there is no loss of CCD data. I also take an average of 10 shots per subject if I want to ensure quality shots like this. Frequently I have to let my food go cold to get this kind of photo, because 8MB RAW shots take a while to write to the card and after every 2 or 3 I have to wait like 60 seconds. I guess that's why we have microwaves. When I have the cash I am finally going to buy myself a real digital SLR. No more of this prosumer crap for me.

I find baked potatoes to be great side dishes and great meals in and of themselves, provided you dress them up for the occassion. Here's one that we had a few days ago for dinner: He's got chili, shredded colbyjack, fresh tomatoes, cilantro, and sour cream on the side with some sauteed spinach. How do you like to dress your potatoes? Whats the most interesting variation you've seen?

Not tonight's dinner, but a few days ago: Loaded Baked Potato with Chili, Shredded Colby-Jack Cheese, Fresh Tomato, Sour Cream and Cilantro, with Sauteed Spinach on the Side.

Just tried the Diet Cherry Vanilla Dr. Pepper. Its EXCELLENT. Amazing, considering its Nutrasweet only and it doesnt have Ace-K or Sucralose.

Rum Raisin Ice Cream. Utterly vile.

Anyone know how big the facility is, relative to Tsukiji in Tokyo? Tsukiji does like 2000 tons of fish a day, but I don't know what the relative square footage is.

Hey Harry, welcome aboard! I haven't had the Dogfish yet, but I have some of the Buffalo Bill in the fridge, goes great with sausages.

Interesting. So not only will the Bronx be the center of the universe for meat, but it will be for fish as well.

Made tonight using #2 Borgatti noodles: Fresh Spinach Noodles with Porcini and White Mushrooms and Chicken in a Veal Glace Sour Cream Sauce with Parmigiano Reggiano, Parsley and Peas

#2 Borgatti Tagliatelle (From the Bronx) Fresh Spinach Noodles with Porcini and White Mushrooms and Chicken in a Veal Glace, and Sour Cream Sauce with Parmigiano Reggiano, Parsley and Peas

Italian Sausage sandwiches, made from meat and bread purchased in 'da Bronx