Jason Perlow

What town is it in and what kind of place is it?

Right. Its not enough to serve impeccable food and have really outstanding service to be a 4 star restaurant in modern times. Without adding creativity to the cuisine, its just a great steak or chop place. Hence Peter Luger. Or the late Gage and Tollner, which was the seafood equivalent. Or even BLT Steak for that matter.

Because that restaurant already sort of exists or has existed in several forms, and at best, they've only gotten 3.

Actually, I LIKE the burgers at Johnny Rockets.

No.

More on the PBS Julia Child special tonight (and tomorrow, for those of us in the NYC area) http://apnews1.iwon.com/article/20040818/D84HKFLO1.html

Why have a lobster roll in Seattle when you can have Dungeness salad on a roll? Just make it yourself. Hell, if I lived in Seattle, I would make them almost every day!

Here is a press release PBS issued today: The PBS Julia Child website can be found here: http://www.pbs.org/juliachild/ NOTE: On WNET-13 (New York) the American Masters episode on Julia Child is airing on THURSDAY the 19th at 8PM, and Friday, August 20th at 12AM. Check your local PBS listings here:

Marinate in orange juice with garlic and other spices and herbs -- salt. pepper, chile flakes, some paprika would be nice -- perhaps a few shots of soy sauce -- if you can, use bitter orange marinade, you can get it at hispanic groceries. put on grill on low to medium indirect heat, cook until done.

Second Installment of Klink Diary NOTE: As this is one of the older threads on the site, the inline images no longer work.

I hate foie gras, and -others- are embarrassed I hate it.

Of course, you missed China 46... Which are the best Xiaolongbao in the entire area.

Just let JoAnn pick out all your food. She knows what's good.

Roasted, mashed with potatoes and garlic

Probably just means they yielded some water. I'd throw em on the grill and then slice into one and then taste. If they taste OK, eat em. If they taste rancid....

Their IQF frozen scallops are also pretty good.

Absolutely! But I think we should go for dim sum...! Actually, on Sundays, C46 does a brisk business, but we could easily get seating for 30 people or so if we arranged for it in advance. And we could probably get them to make some extra-special stuff.

The 8-balls are also avaliable at the Englewood farmer's market. I have some that we are going to chop up and sautee with corn, onion and tomato tonight.

I'm not a Bamba person. Bissli all the way.

Actual commercial Applejack is distilled though. The most notable company in the US (and the oldest distiller in the US) doing is is Laird's. They make an excellent 12-year-old apple brandy.

I believe they finalized on two different designs of stamps for commemorating Elvis, but they only settled on one portrait, the young Elvis. I agree that Julia is probably equally important as Elvis Presley to American culture, but if Elvis got only one stamp, why should Julia get a series? http://www.postalmuseum.si.edu/artofthesta...elvisballot.htm That being said I WOULD like to see the postal service commission a Julia stamp, as well as stamps for other well known American culinary icons, such as James Beard and Justin Wilson and a few others.

This is of course, an excellent idea. But which Julia would you want on the stamp, the young Julia from the 1960's and 70's immortalized in her TV show or the older Julia?

BTW kim if you are gonna bother to use Zatarains, make sure you throw some red potatoes and some corn into that pot as well. I'd also slice up a kielbasa or any generic smoked sausage (which imparts a nice flavor to the crabs) and throw it in too. Even if you dont eat all that extra stuff the first night, it is great on the next day. I would also use some wine or beer as the boiling liquid in addition to the water, and some sliced up lemons.

You gotta have something with eggplant. Mousakka, but you could make it with ground lamb instead of beef. Also avgolegmono -- chicken lemon soup with orzo. If they arent totally Atkins freaks and aren't averse to strong flavors, I would try Skordalia on them -- thats mashed potato with a LOT of raw garlic and olive oil in it, served room temp. You dip it with pita bread, and sometimes it is served alongside cold roasted beets with olive oil drizzled on it. Alternatively Revithosalata is the Greek version of hummus - it has lots of lemon in it and it doesn't traditionally have tahini (although according to our Paula, a lot of Greek restaurants in the US apparently serve hummus and call it revithosalata!). There is also Melinzanasalata if you want to make the Greek version of Babaghanouj as well.

I could try to convince you to cook these in a big pot with butter, olive oil with a ton of garlic and parsley, pepper flakes and a few cans of budweiser or rolling rock as the cooking liquid but I don't think I would succeed. As to the Zatarains, my understanding is real fanatics use both the liquid boil and the dry boil in COMBINATION for maximmum effect.