Jason Perlow

That's Kam Man Foods, and its one of the better ones in the area.

Holly, I probably eat at White Manna as often as once every month or so, but still, as great as they are, it doesn't hit the spot when I want a nice big beefy sirloin-type burger. Whether the large hamburger is tradition or not, its what I am usually jonesing for when I want "a burger".

I wouldn't necessarily call White Manna a "Good Burger". I mean for the genre they represent, which is the greasy slider, they are very good, and perhaps the best of its type, but they are not like a really good 8oz sirloin or steak meat burger that's been char broiled. Or even a good diner-style burger. Since Finks closed and the The Diner in Oradell changed hands, I'm not sure there is anywhere I would reccomend now.

A cast iron pan makes all the difference in the world when cooking steaks and burgers at home. We have both the classic Lodge 12 inch skillet and cast iron grill pan . They are fantastic. However the pre-seasoned stuff from their Logic line is really good too. Read Dave Scantland's "Dave the Cook" classic article about Pre-seasoned cast iron in our archives here: http://www.egullet.org/index.cgi?pg=ARTICLE-castiron

We had London Broil for lunch today. I allowed it to marinade in a vaccum sealed container for 2 days in a mixture of the following: orange juice lime juice honey soy sauce hot chili sauce mustard oyster sauce Chopped scallions, ginger and garlic sesame oil After the 2 days of marination, put on cast iron grill pan, 3 minutes per side. Finish in broiler for another 5-8 minutes depending on desired doneness. Let rest, slice up. Serve over rice or mixed grains. Use remaining marinade, reduce in saucepan, add a pat of butter, use as sauce.

My latest infatuation -- York Peppemint Pattie flavored Klondike bars. This is the first Klondike flavor which really tastes like what is intended, and not just a basic variation on a Klondike with its artificial vanilla flavor. This REALLY does taste like a York Peppermint Pattie, and it has a VERY strong peppermint flavor. Plus its got dark chocolate coating and not just the regular milk chocolate stuff.

NY Times article is here: http://www.nytimes.com/2004/09/29/dining/29ROCC.html

In the New York metro area, coffee shops are also referred to as "Luncheonettes" and occassionally they use both terms in combination. That means they are only open during breakfast and lunch hours, most of them close before 6.

I'll add here that these Jiaozi are made by a person from Northern China. Apparently, this is her mother's recipe.

Harold's is an obscene restaurant. If it were a porno mag, it would be one of those that are wrapped in heavy plastic at a newstand, like the one focusing on giant amazon women with 55DDD breasts. I've been to Harold's only a few times -- one of those was the rehearsal dinner for our wedding. Everyone ordered their own sandwich -- we didn't bother warning everyone. You should have seen the looks of horror on some of the petit people at that dinner, especially Rachel's bridesmaids. Everything at Harolds comes in gigantic obscene portions. Its a goof, really. The matzo ball in the matzo ball soup is the size of a grapefruit, the knishes are like throw pillows, and the corned beef hash looks like a potato factory collided with a deli truck. The turkey BLT is a gargantuan, multitiered, over a foot high monstrosity reminiscent of a architectual mock up of the World Trade Center. The slices of cheesecake that they serve look like the bow of an ocean liner. The chocolate eclairs are the size of sewer rats.

I think it was just regular ground pork that was purchased.

We finally have the date nailed down: Upcoming eGullet Q&A with Arthur Schwartz

An interesting article about the Barilla company and their rise in popularity in 2003: http://www.usatoday.com/money/industries/f...illacover_x.htm Apparently I was only partially right -- according to the article only the Lasagne and Tortellini comes from Italy, everything else is made in Ames, Iowa, largely from Durum that comes from Arizona.

That is a bit strange considering that both Barillas use the same exact Durum Semolina from the US. I haven't really found US Barilla to be gummy at all, but I ignore the instructions when cooking it. I take it out a bit earlier than most people and do the final tossing with the sauce in the saute pan which cooks it to the actual al dente point ready for eating. I'm not sure all the Barilla sold the US is actually made in the US at the Ames plant, I think it is only certain shapes and types.

What I really want to get my hand on are the "Posul" Yanaver Italian esrogim which are unsuitable for ceremonial use on Sukkos but are perfectly good for culinary use. But I don't think those are easy to come by, I think they are probably unobtanium. I think the only guy who has them is Dr. Wiseman in Texas who imports them and sells them thru that AOL site.

Sorry, I meant pan-fry, but really that only makes sense if you use wonton skins.

This text and recipe are courtesy of cookbook author and pastry chef Marcy Goldman, of http://www.BetterBaking.Com. The recipe is from A Treasury of Jewish Holiday Baking, Broadway Books 2004, Marcy Goldman ****** ETROGS FOR DECOR, ETROG ZEST FOR BAKING Just before Sukkot, local synagogues arrange for members to obtain both imported etrogs as well as palm branches, with which to decorate their sukkots. An etrog is also known as a known as a "citron", which we more commonly find as a prepared ingredient, in the form of candied citron, a staple for holiday fruit cakes. Candied citron is found in most supermarket baking ingredient aisles, along with dried fruits such as raisins and dates, or candied orange peel. A fresh etrog looks like an enlarged lemon in shape and colour. Scrape away a bit of the zest and you'll find a heady citrus bouquet, reminiscent of lemons and limes, blended together, in a tropical, citrusy perfume. At Sukkot, the etrog is honored by being presented in a special "etrog box" or container. These can be the modest wooden box (lined with straw) the etrog often comes in or as ornate as a silver "egg" with intricate filigree, and a hinged lid top. A particularly thick-skinned fruit used primarily as a symbol on the Sukkot table, the etrog is not particularly juicy nor filled with usable pulp. However, the outer zest is exceptionally flavorful and plentiful. If you are ambitious, you can make etrog marmalade from a standard marmalade recipe, substituting a couple of etrogs for the Seville oranges usually called for. Etrogs are usually featured solely as an symbolic item and few people think to bake with them. An appropriate cake for Sukkot that incorporates the zest of an etrog, is the Sukkot Lemon Lime Cake. Lemons and limes, or etrogs if you have one to spare for baking (or wish to use it after the holiday), invoke the flavor, fragrance and feeling of this harvest festival, offering a pleasant tart sweetness in every bite. If you are saving your etrog for a Sukkot centrepiece, don't throw it out after the holiday. Remove the zest, using a zester, and freeze it. Later on, when you have the urge to make a lemon or lime loaf, or add zing to any tangy cake, you can use the fragrant zest you have frozen away for rainy day baking. Whatever you do, don't waste it! ETROG OR SUKKOT LEMON LIME CAKE Moist and fragrant, this cake puts the etrog to active use - during Succot (if you have an extra etrog around to bake with or after, to make use of the ceremonial fruit) but lemons and lime substitute admirably. You can garnish the cake plate with citrus or myrtle leaves from a florist, as well as palm branches, if available. Creaming the zest with the butter and sugar is a technique that ensures the flavors disperse well. 1/2 cup unsalted butter or unsalted margarine 3/4 cup sugar 2 tablespoons etrog or lime zest, finely minced (or lemon/lime combination) 2 eggs 1/4 cup milk 1/2 teaspoon vanilla 2 tablespoons lemon juice 2 tablespoons lime juice 1/2 teaspoon lime oil or extract 1 1/2 cups all-purpose flour 1/4 teaspoon salt 2 teaspoons baking powder 1/4 teaspoon baking soda LEMON LIME GLAZE 2 tablespoons lemon juice 2 tablespoons lime juice 1/4 cup sugar *Lime oil is from Boyajian Generously grease a 8 by 4 inch loaf pan or a 8 inch layer or 8 inch springform pan. Preheat oven to 350 F. Cream the butter, sugar, and zests together until well blended. Stir in eggs, then vanilla, lemon and lime juice, lime or lemon oil to combine well. Fold in flour, salt, baking soda, and baking powder to make a smooth batter. Spoon into prepared pan. Bake until cake tests done, 30-35 minutes. Let cool well before removing from pan. Using a cake tester, poke holes all over cake. Drizzle Lemon Lime Glaze on top. Lemon Lime Glaze: In a small saucepan, heat lemon and lime juice. Stir in sugar to dissolve. Cool well. Serves 8-10

I found the Shepherds Purse to taste very similar to Lambs Quarters, if you have ever had that. Slightly on the bitter side but not unpleasantly so.

Etrog Zest Cheesecake: http://www.jewishfood-list.com/recipes/des...akeetrog01.html Gateau di Savoja http://italianfood.about.com/library/rec/nr0459.htm Sciroppo di Cedro http://italianfood.about.com/od/aperitifsc...e/r/blr0121.htm

By the way, is there a good reason why Esrogs are so dammned expensive other than the fact they have to be certified for ceremonial use by a rabbi? The Italians use them for culinary purposes, don't they? You really can't find Esrogs in the States for culinary use, and yet I hear the zest is outrageously sexy. It could be the next haute cuisine thing. I bet if we talk about it enough Marco Canora at Hearth will be making Monkfish Osso Bucco and Risotto Milanese with Esrog Zest and we'll be finding Esrog Curd Tartes at NYC patissiers pretty soon, I guarantee it. Fresh pasta made with esrog and black pepper. Duck a la'Esrog. Such enormous potential, really.

By the way, I just bought several 12oz packages of mixed Barilla pasta shapes at Shop Rite for 60 cents each. Vat ah bargain! No Setaro at Shop Rite, though. I think Jerry's in Englewood may have it.

I'm not sure what the big deal is. Virtually all sushi served in the United States is frozen before serving. Even the top restaurants such as Masa, Morimoto and Nobu do it. Its flash frozen in special 60 degree below zero superfreezers which kills the bacteria and bugs instantly, and it doesnt impact the flavor or texture of the fish. We discussed this on the site on an earlier thread, in response to a NY Times article: I Guess I Like Frozen Sushi

Making Jiaozi Album A few months back we made Jiaozi at a friend's house -- for the filling we used Ground Pork Cellophane Noodle (cooked) Firm or Pressed Tofu Scallion Ginger Soy Sauce Sesame Oil Greens (We used "Shepherds Purse" greens but it could be spinach or any other type of Chinese green) The dough was a simple mixture of flour and water, but if you are too lazy to make your own, use wonton skins. To cook, steam until done or pan fry.

That's not my understanding and experience. When I was in Jamaica, the jerk restaurants and jerk huts along the main roads got huge amounts of traffic from locals. Jerk PORK is probably more popular than jerk chicken, however.

I've added a new thread on Patisserie St. Michel here: http://forums.egullet.org/index.php?showtopic=52178