Jason Perlow

Butter and Salt. If you like anything else, you're a freak. Okay, I lie. I like that "Smartfood" stuff with the powdered cheddar cheese on it. Kettle Corn and Cracker Jack is a different animal entirely.

Its all about the OXOs, baby. And then of course there's the Toast N Serve Magic Wraps. http://forums.egullet.org/index.php?showtopic=30747

For those who want to see Georges Duboeuf in full marketing form, have a look at their web propaganda for Beaujolais Nouveau: http://www.winewithoutrules.com/home.php And their "From Grape to Glass" videos, which although clearly propaganda, is still interesting to watch: http://www.winewithoutrules.com/grape-to-glass.html

I know many people will hate me for this, but over the years I have come to the conclusion that BN is a a totally overrated and insipid type of wine, no matter what the producer, and one would be better suited towards buying some other sort of plonk instead. Or a Beaujolais that has had time to mature, period. For Thanksgiving, if there has to be some red on the table (and I am more inclined towards Germanic whites to begin with to accompany turkey), I think I'd rather have a decent Pinot Noir.

This is what my adopted halmeoni and my Korean friends often ask me.

I thought this was really funny: Excrement rice cake? Ich.

Very pretty. Will have to get ahold of some decent Asian mushrooms soon and try it. I'm wondering if some firm tofu or japchae noodles would go good with this too.

Yeah, I sliced them up as well myself. The direct exposure of the seeds and ribs to the alcohol probably greatly increased the heat level.

Melonpan, was this like a nabe-type thing you made? Besides marinating the beef, what did you add to the pot, some kind of broth or soup base with water?

Found three interesting articles/sections on this English language website about Korea: Korean Rice Cakes, or Deok: http://www.lifeinkorea.com/culture/ricecake/ricecake.cfm Everything you wanted to know about Kimchi but were afraid to ask: http://www.lifeinkorea.com/culture/kimchi/kimchi.cfm And all about Korean traditional alcoholic beverages, such as Soju: http://www.lifeinkorea.com/culture/Alcohol/Alcohol.cfm

Are Gyul sold in the US? Are they called something else here? Are they similar to satsumas? Or clementines?

Very, very impressive Sam. So do we get invited over next year? :)

I recommend extreme caution in how many peppers one uses for this infusion. Herbacidal made some Habanero vodka a while back that had to be dispensed with an eye dropper when it was done. It practically made the tomato juice start to bubble and smoke when you put it in the glass. ← I agree. I made a habanero infused vodka as well (with Red Savinas), used only 3 peppers for a whole 750ml bottle, and after a period of 3 weeks, the stuff was absolutely evil. A few drops of the stuff at most added to a bloody mary made with regular Vodka is enough to make a VERY spicy drink. I still have like 90 percent of that bottle left, thats how potent it is.

Yep. I grew them once, the plants are very prolific. They look like dog poops when mature though. Very hot.

Whats that Cuban Chinese place in the 80's? I love that place. Not Ollies. EDIT: La Caridad on 78th street. I discuss my first time going there here: http://forums.egullet.org/index.php?showto...ndpost&p=387246

That's a shame. There actually are quite a few decent seafood restaurants on Long Island.

In other words, this is a tofu-hater. How would it do to have a cheese-hater review Artisanal? And there's nothing odd to me about a restaurant featuring artisanal tofu. I enjoy Cho Dang Gol very much. ← He's clearly demonstrated he is an absolute ignoramus when it comes to understanding the intracacies of Asian cuisine.

Jesus, did you go out for pizza afterwards?

You can get them with any of the McNugget sauces or 3 "new" sauces: Tangy Low-fat Honey Mustard, Spicy Buffalo or Creamy Ranch.

My favorite variation of Pajun is with Korean green chiles and scallions... goes great with that shoyu dipping sauce. I like Okonomiyaki as well... but they are more filling and more elaborate.

I didn't seem to think them that expensive, although I was at a McDonalds way out in office park land in Mahwah, NJ off a major highway. I had a 5-peicer, along with a Big Mac value meal with fries and drink for just under $10. I will add though, that I hadn't had a Big Mac in several years, and was craving one, only to be truly disappointed by it. Its not the burger it used to be. Which to say it was pretty crummy in the first place, but in a good way. The fries are still excellent, however. As are their breakfast sandwiches. Which you can't say of BK.

Bacon Jalapeno Skillet Cornbread with Texas Green Onions and Monterey Jack Cheese Chili!

I've resurrected the topic because of the new Chicken Selects that Mcdonalds has recently launched: http://www.mcdonalds.com/usa/eat/features/selects.html Upon recommendation from JHLurie I tried these a few days ago. I wasn't expecting much, but I -really- liked these. In fact, I like them so much that at least I know that if I am near a Mcdonalds at a client and have no other good choices, I know I can depend on these. Hell, I might even go out of my way to get them just to satisfy a junk food craving. Crispy, nicely seasoned and the chicken is of good quality. Definitely better than the "improved" McNuggets by a long shot. They come in packs of 3, 5 or 10.

Commercial hot sauces use a lot of salt. Tabasco actually packs peppers in salt for 3 years before blending them with vinegar. to 2 cups of Chile I would add 1 tablespoon of salt. Here is a basic primer: http://www.davidscooking.com/recipes/hotsauce/hotsauce1.html

Make your own hot sauce and give them out to friends as holiday stocking stuffers. Remove the stems, slice the peppers in half and cook them in vinegar (don't breathe in the fumes!!!!) with some black pepper and a good amount of salt. After the peppers soften, throw the entire thing into a blender, puree. Taste. Add more salt and vinegar if needed. Optionally add a fruit component such as mango pulp, banana or citrus juice. Put into botttles, add decorative label.