Jason Perlow

Don't hate me, but I love the ones with finely chopped up tandoori chicken in it.

They have an official ASL sign for that???

Cool panorama picture of Julia's Kitchen. http://www.wbur.org/photogallery/news_juli...07/panorama.asp And from that photo, I have discovered something that Julia and I have in common: We both love Skippy. EDIT: Evidence shows she seemed partial to Super Chunk, whereas your esteemed founder likes Creamy.

Don't throw out that oil, if you haven't already. Makes a great dressing for cold sliced/shredded chicken with julliened carrot and some chopped up scallion. Or toss up with some noodles and sauteed ground pork.

In a recent conversation with Louisiana forum host Mayhaw Man, we both came to the realization that local supermarket chains have some of the best classic soda flavors anywhere -- and usually the cheaper these are, the better. In the NY Metro area I would say Grand Union and ShopRite have some pretty good generic soda, particularly their Orange, Grape and Black Cherry. I think the same contractor makes both. Waldbaums used to have some really good soda as well but they don't have locations in NJ so I haven't bought any in a long time.

Hence similar words like negimaki (do they really have this in Japan?) and of course, negitoro.

Elephant Garlic is a type of Shallot. its not garlicky at all. You never want to use this in place of garlic in something like babaghanoush.

If the place does go down, Tony, it will also devalue the James Beard awards that many writers and chefs rightfully (or in some cases not so rightfully) earned. Which will be unfortunate. Its also ironic this is all coming down right after Julia Child's death -- Julia was one of the founding members, along with Barbara Kafka and several others.

New information at the New York Times: http://www.nytimes.com/2004/09/06/nyregion/06beard.html?hp

I've always thought of Katz's Deli as a Single-Item food place.

The Egyptians are no lightweights either. The Turkish stuff has a lot of garlic too.

The lebanese and israeli versions I have had have always had a lot of garlic, though. As do the Greek versions.

Interesting. I've always thought you can't have too much garlic in babaghanoush.

BTW if you like Spiced rums, have a look at Foursquare, which is imported by the same company, Spirit of Hartford and also comes from Barbados like Doorly's does. http://www.spiritofhartford.com

Yeah, they have all kinds of different cooked and flavored tofus, I like the really firm blocks that have been marinated or flavored with soy sauce and five spice powder. Then you got the various faux-meat TVPs, which aren't bad either.

BTW instead of Rice Sticks, try using Cellophane Noodles for an interersting variation on Pad Thai.

It is definitely a sipper.

And if you want to bother with making Pad Thai sauce from scratch, here is Mamster's recipe, which I have never tried:

For some reason, from reading somewhere, I got the impression that Gosling's wasn't bad straight either. Its not bad, but its known as a mixer for rum drinks more than anything else. Its heavily colored with molasses for use in a particular drink called the "Dark and Stormy" which is Goslings and Ginger Beer. In Bermuda they use Barritts Ginger Beer but in the US when I mix it I use Desnoes and Geddes (DG) from Jamaica. It would probably go really well with something like Blenheim Hot Ginger Ale as well. Goslings also mixes well with Coke and better yet, Root Beer.

It exists. I've had it at Thai restaurants. Basically with vegetarian Pad Thai anything goes in terms of what kind of veggies you want to add to it. Most of the ones I have had use julinne strips of pressed firm tofu for contrasting texture to the veggies. Its prepared just as you would any other Pad Thai, just without meat. In addition to the stir fried vegetables and tofu right before serving you want at the very last minute to top the noodles with fresh bean sprouts and crushed peanuts. The key to a good Pad Thai is a good Pad Thai sauce used for stir frying the noodles and vegetables, and there are a few pre-made ones out there that are pretty good. Here is the brand I like, Por Kwan: http://importfood.com/sapk1701.html And larger size bottles of the same: http://www.templeofthai.com/pad_thai/pad_thai.html

No comparison. Doorlys is a fine small production aged rum, Goslings is a "black" rum used almost entirely for mixers.

Looks like Julia stamps may be in our immediate future, at least for people who want them: http://www.thesmokinggun.com/archive/08310...tostamps_1.html A new "Personalized" stamp program being done by Stamps.com and the Postal Service will allow anyone to put virtually any image on a stamp. The downside? They cost twice as much.

I happen to think Bennies makes a fantastic felafel sandwich -- definitely make sure you get the shepherds bread (wrap) as opposed to the standard pita. By far however, my favorite dish there is what I like to call and is informally referred to there as the "Adi Sandwich", named for Abrahim's son because it's his favorite. For a while it wasn't on the formal menu but I think it is now, as the Kufta Kebab sandwich. Its outstanding. Their babaghanoush is probably the best in all of North Jersey, as is their hummus, but they have some really other interesting mezze as well -- particularly the spicy eggplant, a curried chicken salad, and a lemony-spinach type thing. Also, their kibbeh is really really good. They will also do the full Turkish Coffee and Lebanese Tea treatment here too, and they do a great job. Abrahim's wife, Fadia, who is the real boss of the place, makes a variety of amazing baklava-type things from scratch. I have a friend in Nutley who's gone there to buy entire sheet pans worth of her stuff.

I'm gonna take a stab at this and say the place is gonna have really good Heriyali kebabs.

Oh my.. the Jewish holidays.. Already?