Jason Perlow

I've seen those and actually tasted those. I'm fairly sure those are generic labels pasted on by the importer, because they get applied to like different manufacturers bottles (I've seen the exact same label on the Coke, Pepsi, Squirt and Fanta bottles). They still taste like they have real sugar in them, and are most definitely a different formulation.

Here is another interesting article about it: http://www.hispanicbusiness.com/news/newsbyid.asp?id=18668

The one critical thing that the article leaves out that in addition to being made with actual surgar, Mexican Coke (and Mexican Pepsi, Squirt, and Fanta) comes in vintage glass bottles. Actual 12oz retro Coke and Pepsi bottles with crown caps, not the stupid little mini bottles you get in the supermarket at hugely inflated prices.

http://www.beverageworld.com/beverageworld...t_id=1000632881

I don't think the ones I get are dumbed down at all. I get them from a huge Korean grocery store, and there isn't a ounce of English labelling on them. They are spicy as hell.

The 12 year old is excellent for drinking straight and it does have a pronounced flavor. I've used the 7 year old for making stingers with cinnamon schnapps.

This is an article I wrote about online discussion board participation by restaurant staff for the October issue of SLAMMED. Thanks to SLAMMED for letting us re-distribute it. Internet Message Boards (Adobe Acrobat Reader Required)

Nice NY Daily News Writeup: http://www.nydailynews.com/city_life/food/...1p-211188c.html

Actually Irish Whiskey like one of the better Jamesons would go really good with some apple cider and vermouth. Most of the people who built the original NY subway were Irish immigrants, weren't they? I also recall that during the 40's-60's at least 50 percent ot the NY transit workers were Irish.

Yeah, thats brilliant. An older rum (Maybe even use a domestic rum, like Pritchards or New Orleans Rum), perhaps infused for a couple of weeks with apple slices to impart a apple taste to it, with Fee Bitters and sweet vermouth, garnished with apple.

I think the Subway cocktail should be an interesting variation of the Manhattan. Your basic manhattan is 4oz of Bourbon to 1oz of sweet vermouth. I'm thinking you could infuse the bourbon with an interesting flavor, like perhaps Laird's Applejack (for the "Big Apple" part) and garnish with apple slices. Or add NY State Apple Cider to it.

And while I don't have a recipe -- I recently had a pumpkin creme brulee tart that was utterly outstanding. I generally don't like pumpkin pie, but pumpkin creme brulee? I could eat a whole 15-inch one myself.

Noriten, definitely are my favorites. Followed by the black sesame ones.

Lairds makes an excellent 7-year-old Applejack and a phenomenal 12-year-old (which comes in a really nice looking, apple shaped bottle) that they sell in limited quantities typically during the holiday season. I have a few bottles of these, its great stuff.

Speaking of Pumpkins, you know, just once, out of the 30 years I have been watching that damn cartoon, I would really like the Great Pumpkin to @#$%ing show up. I mean in this horrible post 9/11, downtrodden world of ours, I think it would really do some good.

I can't really speak to Babbo's main dishes either as every time I have gone, I have had either the pasta tasting menu or a la carte pasta dishes. Pasta is what Babbo is known for -- and they are indeed excellent. As to desserts Robyn, you should have left room at nearby OTTO for some of their world-class gelato made by Pastry Chef Meredith Kurtzman: http://www.egullet.com/index.cgi?pg=jeffrey

Korean-Cantonese fusion tonight: Bulgogi Mei Fun Noodles with String Beans, Red Bell Pepper, Shitakke and Scallion. I marinated sliced ribeye bulgogi beef in my wacky non-traditional Korean bulgogi marinade, stir fried it in a wok, and then added stir fried vegetables and stir fried (par boiled for 30 seconds and then stir fried) Chinese Mei Fun egg noodles. Some of the remaining marinade was made into a slurry with cornstarch/water and incorporated into the stirfry to make a sauce. It looks like Chow Mei Fun, but it tastes like Bulgogi.

Korean-Cantonese fusion tonight: Bulgogi Mei Fun Noodles with String Beans, Red Bell Pepper, Shitakke and Scallion. I marinated sliced ribeye bulgogi beef in a traditional Korean bulgogi marinade, stir fried it in a wok, removed the beef and then stir fried the vegetables and then stir fried the mei fun (which was par boiled for 30 seconds) noodles. Some of the remaining marinade was made into a slurry with cornstarch/water and incorporated into the stirfry to make a sauce. Marinade/Stirfry Sauce: Soy Sauce, Sesame Oil, Minced Garlic (lots), Scallion, Minced Ginger, Black Pepper, Honey, a squirt of Sriracha Sauce It looks like Chow Mei Fun, but it tastes like Bulgogi.

Make a paste out of coriander, spicy green chiles and mint, and a little bit of vegetable oil. Maybe some cumin. Black pepper. And lime juice. Baste the chicken wings. Bake. Although I bet you could buy some prepared mint and coriander chutneys, mix em up, add chiles to it, and baste the chicken wings with that, and it would work just as well.

I see he shares my predilection for Caramellos and Dove Bars.

You could flame some grapes and some fois gras with it.. or some seafood perhaps.

Eau de Vie is the raw, unaged spirit from distilled grapes before it becomes Cognac or Armagnac and takes on the characteristics from aging in Troncais or Limousin oak barrels. Most of them are pretty close to distilled strength and they don't tend to dilute them much, so its pretty much rocket fuel. Some of them have entire pears or such in the bottle to add some flavor to them.

Its interesting that you mention Hot and Sour soup -- was it a thick, Chinese style one or a Thai style one? Do you make a lot of Asian-themed dishes at the restaurant?

Do you guys see a lot of off season traffic as well? Also, while you probably get amazing seafood up there, do you have any issues sourcing top produce and other ingredients from suppliers?

Chef Hamilton: You've worked with some of the top chefs in the entire industry, all of which are centered around some of the most active and important restaurant towns in the US. What are the benefits as well as the disadvantages that you see to having your restaurant in a vacation town like Newport, versus out of one of the big cities, such as New York, Chicago, Los Angeles, Las Vegas, San Francisco, or even Boston?