Jason Perlow

Does anyone know where I can find some multigrain, sourdough hot buns?

Someone just sent me this on a mailing list I am on:

The main Swiss restaurant in NYC is Danube, isnt it? Or is that Austrian?

I wouldn't classify them as particularly good, though. In fact, they suck. I'd rather have the really good french fries next door. Or if the latkes look good that might be a good option but I have never had them. for knishes the Carnegie kicks Katz's ass. But you don't go to Katz to eat Knishes, or Vegetarian.

Frequently, what I am usually biting on is my tongue.

I realize this is a bit far from you, but the bakery around the corner from the Target in Hackensack , B&W is really good, i think. Their coffee cake is outstanding, its like almost all crumbly cinnamon topping.

I've seen Soybean oil used for deep frying, I don't think it breaks down at high temperatures. And besides, what exactly are you classifying as a "high" temperature? Most home ranges, even the "professional" style home ranges will never get a burner or wok hot enough to break down soybean oil or a asian oil blend.

I happen to be partial to the blended oils that are carried by asian groceries. Peanut oil is good for deep frying but I'm not crazy about it for regular stirfrying, it has a very strong taste.

Seriously. Comparing GS's Xiao Long Bao to China 46's is like comparing a Volkswagen Passat or a Toyota Camry to a BMW 740i -- except that its like choosing between the two for like the same price.

omuraisu is a bastardization/combination of two english words, Omelet and Rice, right? Thus "rice omelet" Sort of like aisukurimu is for "ice cream"?

Some coverage from the "Celebrity Justice" website, courtesy of SauteWednesday.com: http://celebrityjustice.warnerbros.com/news/0409/09b.html

The eGullet Q and A with Andrea Sottimano, one of Barbaresco's Best In the cellar of a small farm in the commune of Neive, just out side of Langhe in the rolling hills of the Piedmont in northwest Italy sit a few dozen barrels. You have to duck your head to negotiate the narrow steps that leads down to them. Between these few barrels is divided wine from some of the Barbaresco zones finest vineyards: Cottà, Currà, Fausoni and Pajoré. These are the wines of the Sottimano family and the father and son team of Rino and Andrea Sottimano have carefully shepherded the grapes from each vine to make sure the essence of each vineyard shows through beautifully in the final wine. The Sottimano family is fully engaged in the controversy between the old and new style in the Barolo and Barbaresco regions and only uses small (224 liter) barrels to age their wines instead of the giant Slovenian oak barrels that were traditionally used to make these wines. However, unlike so many "new-wave" producers the wines of Sottimano are elevated by their experience with oak, not overwhelmed by it. Clearly they are some of the finest, most intelligent winemakers in the Barbaresco zone and have earned the respect of even proponents of the traditional style of winemaking. Andrea Sottimano has emerged as one of the best ambassadors for the wines of his region expressing admiration for wines of many styles as long as they are made with passion and character. We are extremely pleased to have Andrea join us at eGullet during the week of September 13th to the 17th. I encourage you to ask him questions ranging from the most basic to the most complicated as he handles either with equal aplomb. This is unique opportunity to go one-on-one with one of Italy's finest (and nicest) winemakers. Please note that this is a moderated Q&A. Your questions will not appear until they are reviewed by the moderator.

I concur with the pork fried rice. In fact, its a totally appropriate use of Cuban style roast pork, because thats what the Cuban Chinese places use to make fried rice.

Sandwich Cubano, of course.

One world: Cannoli.

We had to call ahead for them. I think they are normally a dinner item.

I also usually call this "Picky pain in the ass who I don't want to be sharing my table with"

Up the block and across the street. You can basicallly see Pathmark from the store.

I think Restaurant Depot is bigger but I have never been there, I think you need proof of owning a restaurant to buy there. Its a decent sized place.

"AMSTERDAM: Porn, Hashish, Felafel. Perfect Together" Its right on the front of the Amsterdam Tourism Board pamphlet, didn't you read it?

There's one in Bergenfield right on the corner of New Bridge Road and Washington Ave. Like 5 mins from our house if you want to stop by and say hi. Hackensack Bar & Restaurant Supply CO 33 New Bridge Road, Bergenfield, NJ 07621

Haven't you heard? Retro is the new Modern.

Glenn's Melt Shop sounds really good, it has sort of 1950's ring to it.

How about.. Meltique? I like Melt Shop though. It implies melted stuff and also milkshakes.

how about "The Melt Shop" thats sort of a variation on "Malt Shop". And technically, you are offering ice cream as well.