Jason Perlow

Raspberry Jam. Cook it down with some sugar. Might need some pectin added though. If you've really got a lot, you'll actually want to make preserves by going thru the canning process with sterilized Mason jars. Otherwise just make the jam and eat it out of the fridge.

And Asimov's: http://www.nytimes.com/2004/08/29/politics...ign/29ASIM.html

I vastly prefer Ed Levine's short peice in the NYT: http://www.nytimes.com/2004/08/29/politics...aign/29LEVI.htm

I won't go back to Meson Madrid personally because they overcook stuff to hell and there are better Spanish places in Bergen and Hudson County, let alone Ironbound.

BTW many of the sandwiches in Marlena's book can be adapted for use with the Toast N Serve Magic Wraps and the "Toastabags": http://forums.egullet.org/index.php?showtopic=30747&st=0

Inspired by Marlena and not having all the ingredients to make the cover picture panini, I toasted 2 bagel halves and the broiled them with shredded cheddar cheese on top. Right after pulling them out of the broiler all nice and bubbly, I spread fig jam on top. Great late night snack.

I wish to report that the ToastNServe magic LINER is truly an amazing application of teflon nonstick technology. When you order the liners, you get two -- one sized for a sheet pan for your oven, or can be cut down for use as a microwave turntable liner, the other is the exact dimensions to fit in the pan that comes with your Toast-r-oven. Tonight I had the opportunity to test it under rather adverse circumstances -- two bagel halves, piled on with shredded cheddar cheese, were broiled in the Toaster Oven tonight. Plenty of that cheese fell off and dripped onto the liner. And you know what happens when shredded cheddar cheese burns onto anything. Well in this case, all I did was wait until the liner cooled down after I pulled it out of the oven, and I simply wiped my hands across it to remove the burned, chewy and yummy cheddar goo. Slid right off. Then I ran the liner under the faucet with some dishwashing soap to clean it off. Wipe dry with paper towel, put back onto Toaster Oven baking tray, ready for action. Oh yeah -- bottom of the bagels -- nice and crispy brown due to the heat reflective nature of the black teflon surface. We also made some toaster drop biscuits the other night using the Toaster Oven and the liner, and the bottoms on those got nice and crisped up as well. And they slid right off. Verdict: Buy a set. Now.

Well, yemenite pita bread is basically a large wrap-like tortilla thing. Not sure if that is the same as a lafa though. In Israel, when you ask for yemenite pita for your felafel, thats what they wrap it in.

Fascinating.

Upperline and Jacques-imos, definitely. And if you can get out of the city, Mosca's. For brunch you want to go to Elizabeth's in the Bywater area. For BBQ shrimp, go to Mr. B's. Scotsman: You want to read up on our last trip to New Orleans, which at the very end of the topic has topic links to all the restaurants we went to: http://forums.egullet.org/index.php?showtopic=30965

Marlena did you formulate the Shagadelic yourself? Did you have to get permission to use the Austin Powers moniker? Allthough I suppose not, since plenty of delis and whatnot have sandwiches named after people. Except that Austin is a fictional person.

Saw a Pyrat white rum at a liquor store yesterday. Attractive bottle but I didn't buy it -- first time I heard of a Pyrat white, though.

What are these? Xiao long bao on steroids? Soba Think shrimp toasts, firmer consistency, almost springy, rolled into a racquetball-sized sphere, coated with sesame breading, deep fried, with a hollowed out center containing savory seafood broth.

Yeah its hard to say what kind of cheese would go with this. It may very well be a simple domestic cheddar, because we know peanut butter is a good match for those cheese cracker and peanut butter sandwich things you get out of vending machines in bus terminals and college dormitories. A mild cheddar, not anything too sharp. Or you could get wacky and go for one of those spicy picante Mexican cheeses like a Jack with jalapenos. Chutney on top of this sounds interesting. Maybe mango chutney. BTW bought a whole pint of fresh figs today from the farmers market in anticpation of using it with some of the recipes in your book. I really want to make that ultra-goyishe Austin Powers sandwich too.

Bacon with grilled cheese, defnitely. I wonder if there is a way to combine the fried peanut butter, bananna and bacon sandwich (Elvis) with grilled cheese... that would really be something. Maybe Halloumi, since that wouldnt turn everything into a gooey mess.

To this day I have not formally eaten at Blue Smoke, but I have had their ribs at the Big Apple Barbecue Block Party and I thought they were very good, if not the best ones at the entire event.

Any blue-veined cheese, or a sharp cheddar-type would be my choice. Or an herby chevre if you want something more spreadable. The Spanish like quince paste (Memebrillo) as a condiment, which works well with hard cheeses. The English like various chutneys. Also, the more fattier the cheese you serve, the more tannic a wine you want with it as well.

Yeah but to some extent he hand picked those advertisers. I thought it was pretty clear what was advertising and what was program content, though.

Its actually very sad because there are lot of TV shows from the 60's and '70s which can never be restored or even found to be put out in a DVD version. Anything shot on videotape is a problem, because the magnetic reel to reel tape used back then degraded very, very quickly -- and even worse a lot of stations because they were underbudget acutally re-used a lot of that tape to record other stuff. This problem is further worsened by the fact that most of those tape units are junk and finding ones intact to do the initial transfer to digital video is nearly impossible. Its possible that WGBH or WNET, the two main PBS stations at some point transferred some of that reel to reel over to a newer cartridge based video system during the 80's -- which is why Food Network is able to broadcast a number of those episodes now. How many of them they actually have and what rights they have to do with those episodes is not a known quantity. The fact of the matter is, if a TV show during the 60's or 70's was shot on film rather than video, you got a much, much better chance of getting it remastered to DVD. Hence releases of 1960's and early '70sTV shows like Star Trek, Columbo, Happy Days, MASH, All In the Family, Bonanza, The Munsters, The Outer Limits, and Twilight Zone.

Does Kinara do a lunch buffet? I didn't see it mentioned on their website. They do but its nothing special. Go for dinner. It has come to a point where I can't do anything but a buffet. I feel completely deprived if I can't sit down and have a little bit of chicken, a little bit of lamb, a little saag, a little legume, a little ghobi, and a little paneer. To match that kind of diversity for dinner you'd have to spend a fortune. Go to Bhoj for lunch or weekend brunch (which is bigger on the weekends) then. Authenticity is excellent and they make amazing tandoor breads.

I think the aluminum bottles are considerablly thicker walled and some are constructed sort of like vacuum bottles.

Yeah, Washington/Baltimore and Boston get serious elevations when you consider the entire metro areas as opposed to city center.

Does Kinara do a lunch buffet? I didn't see it mentioned on their website. They do but its nothing special. Go for dinner.

I've merged this with an earlier thread.

Someone told me that Pepsi Clear tasted just like Pepsi. It did. And it was a gimmick -- the only gimmick the product had. Truth be told there hasn't been a successful grape soda on the market for a long time. Mountain Dew has been taking a lot of risks -- with Code Red, Livewire, and now Pitch Black. So far though, they've been very successful.